Pimpinella's Stephanie Gängler and Melissa Graf shared their knowledge on intuitive cooking and sensory exploration at this culinary get-together in collaboration with everyseason. The duo taught different ways to create egg- and egg-free (semolina) pasta dough shapes  from scratch, and how to pair them with different fillings and sauces. Rather than following rigid recipes, participants learned to trust their senses and understand the process. 

Celebrating seasonal food, cultivating a better understanding for agricultural practices and coming together to share a beautiful meal together – that's what Harvest & Feast is all about. In June, we had the pleasure of hosting the event's second edition in collaboration with Nadja Hudovernik, Sophie Kovacs, and Babs Zobl at Clarence Gärten in Gols, Burgenland. Clara Heinrich gave us a private tour through her lush gardens, introducing us to the rare vegetables and specialities she grows, and sharing her philosophy behind working with nature's rhythms. These very vegetables were part of our versatile farm-to-table lunch, featuring carefully curated shared plates prepared by Sophie and Babs. The dishes were presented on handmade tableware by Ena Kirchner, specifically designed for the occasion. Nadja complemented the menu with a wonderful wine pairing by Weingut Heinrich, as well as a selection of homemade refreshing shrubs, cold brew tea infusions, and kombucha. What a truly special afternoon to be experiencing the journey of our food from the soil it grows in to the careful preparation of the lovely dishes we shared with one another in community.