The restaurants and sales stands at the Festival Hall in Bayreuth are geared up for another top-drawer gourmet experience as Steigenberger Catering prepares to arrive in town. 100 staff from Steigenberger Hotels in Bad Homburg, Langen, Düsseldorf, Hamburg, Konstanz, Jena and Essen will be on hand to meet the culinary needs of 2000 guests. They will be serving 450 à la carte menus per hour, and 850 on days when premieres take place. They expect to cater for up to 60,000 visitors over all of the 30 days of the Festival, the 44th time in a row that Steigenberger has taken on this task.
Steigenberger Hotels dispatch twelve top chefs to Bayreuth every year to serve freshly prepared creations to the Wagner opera enthusiasts in attendance. This year's recipe tip comes from Peter Wamhof, Head Chef at the Steigenberger Inselhotel in Konstanz and Head of Festival Catering Services, who recommends "Coconut parfait with a passion fruit sabayon and strawberry beignets" (recipe attached).
"In just the same way as the Wagner Festival, Steigenberger is able to look back on many years of a family tradition that still maintains and reflects the company's values down to the present day", said Puneet Chhatwal, CEO of Steigenberger Hotels AG. "This wealth of tradition creates an inspiring link that permits both sides to complement each other perfectly."