Hobenschnack mit Krautsandfarm

In the organizer's words:

What can you expect? A get-together and creative 4-course meal with local food producers - eat smart!
We'll learn about the people, products and solutions from the region. We discuss, listen and ask questions. In between, we'll take two culinary breaks and enjoy the food together. The event will be hosted by journalist Dorothea Heintze and will also feature NDR chef and Hobenköök chef Thomas Sampl.

About the producers:
Honest craftsmanship from the Elbe island. Krautsandfarm stands for a conscious meat culture with a focus on transparency, animal welfare and craftsmanship. Angus, Welsh Black and Wagyu cattle are reared in natural suckler cow husbandry on the vast marshy meadows of the Elbe Island. They spend most of the year outside and feed on the nutrient-rich grass of the region. This ensures intense flavor and a fine marbling. What begins on the pasture is continued in the farm's own butchery. Here, the meat is cut, matured and processed in-house. Dry aged cuts and sausage specialties are produced according to our own recipes. The nose-to-tail principle is an integral part of this and stands for respectful treatment of the animal and a wide culinary variety. Krautsandfarm has been certified organic since 2023 and combines organic farming with clear quality standards.

Topic of the evening:
What does responsible meat consumption look like today? Together we will immerse ourselves in the world of agriculture and the butcher's trade. We will talk about animal husbandry, short distances and the role that time, care and knowledge play in quality and taste. What does nose to tail mean in everyday life and how can this principle be implemented in the kitchen? Why does it make a difference when breeding and processing are in the same hands? And what can a new appreciation of meat look like that combines enjoyment and responsibility? An evening about origins, craftsmanship and the future of our food culture.

The menu will be announced a few weeks in advance.
Would you like a vegetarian or vegan menu? Write it to us in the booking in the
comments.

Where? The meeting point is at the Hobenköök restaurant in Oberhafen. Stockmeyerstrasse 43, 20457
Hamburg.

When? 18:30 - approx. 22:00
Depending on the number of participants and the weather, we will decide spontaneously where the Schnack will take place.

Price information:

Ticket includes 4-course menu, selected drinks and talk