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Welcome to Evelyn's Kitchen
On Thursday the 24th of March we launched our first
Newsletter - please visit us often for
updates! Should you be in the Salt Lake City, Utah Area be sure to
check out the upcoming Cooking Classes at Thanksgiving
Point
Please
click here to see the July - August 2006 Newsletter
Please
click here to see the May - June 2006 Newsletter
Please click here to see the Mar. - Apr. 2006
Newsletter
Please
click here to see the Jan. - Feb. 2006 Newsletter
Archive
of 2005 Newsletters
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Do
you dream of a Vacation Trip to Germany, but you think Flight and Hotel
costs are too high coming from the US? We might just have the right
thing for you:
Please
check out our Vacation Rental Property in
Bremerhaven Germany. Located in beautiful Northern Germany right at the
coast of the Northern See.
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| 2006 |
Upcoming
Cooking classes @ Thanksgiving Point
| Date |
Location |
Event |
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04/18/2006
|
Thanksgiving Point |
Whole Food cooking with natural
rice
Rice burger, Rice Soup "Calcutta"
and sweet rice with almonds and pistachio - join us and find out how
easy cooking can be
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| 05/16/2006 |
Thanksgiving Point |
Wiener
Schnitzel in three varieties (like April 2005)
I will attach the recipes, then you can see what goes with it. |
| 06/06/2006 |
Thanksgiving Point |
Medieval
Pot-roast with Mustard crust, Flatbread, caramel led
Carrots and a backed Apple with nuts and raisins. |
| 07/11/2006 |
Thanksgiving Point |
Warm
German Potato salad, Frikadelle (paddy or rissole, the
Grandmother of the Hamburger)
with caramelized Onions, Apple Schmarren (an Austrian specialty called
'Kaiserschmarren', a cooked pancake cut into pieces) served on a cream
with cranberries.
Mhmmm it’s worth the emperor’s (Kaiser)preference! |
| 08/08/2006 |
Thanksgiving Point |
Healthy
Rouladen (Roll up) made from Turkey and Chicken breast,
filled with all kinds of goodies like cheese, nuts, vegetables and more.
Swiss Rosti (Potato paddy), and to top it all: an easy to make fruit
sorbet that will line the visitors in front of your house. |
| 09/05/2006 |
Thanksgiving Point |
“Tour
de France” through Evelyn’s Kitchen: Garlic soup, Quiche
Loraine, Provincial Bread, Tapenade, and to top it all; Crepe with
fruits that everyone loves. |
| 10/03/2006 |
Thanksgiving Point |
"Cooking
Medieval Style" - Travel back in time with the medieval
cook of a castle. Introducing you to the cuisine, and the eating habits
of the 14th century. Our German Chef Evelyn Sjovall will introduce you
to this outstanding cooking class in her medieval clothing. This will
be a fun experience for the entire family. Fladenbrot (flat bread)
marinated pork, baked apple with stuffing. |
| 11/21/2006 |
Thanksgiving Point |
"Chicken
Varieties" - Let’s get something from the chicken-coop.
Our German Chef Evelyn will show you a variety of exotic chicken
recipes.
Chicken Indian (Asian) style, Chicken backed with Cheese, Chicken
....here ..chickii,chickii......
From every day kitchen to exquisite cusine, you will find your
outstanding chicken in this exotic variety. |
To
see a list of classes held so far in 2005 please visit the:
Past
Classes 2005 page
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A little bit about the Resident Chef Evelyn Sjovall:
| 1984 |
Trained and Certified as Licensed Gastronomer
for Professional Cooking and High Class Serving at the
Lufthansa Academy Seeheim Germany
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| 1984
- 1998
Please
click for Pictures
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Owner
- Theater Restaurant Kulisse in Bremerhaven Germany
Seats for 98 guest with 20+ Employees
The menu comprised mainly of small and light
dishes appropriate for visitors of the Theater. Common events were the
Opening Night Festivities which could be for up to 700 Guests - 'cold'
buffet was served (similar to the Scandinavian Smorgasbord or the
French Hors D'Oevres). Vegetarian kitchen and Whole Food Cooking was
one of the specialties for the Members of the Opera Ensemble and the
guests of the restaurant.
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| 1998
- 2004
Please
click for Pictures
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Owner
- Restaurant Burgkulisse in the Bad Bederkesa Castle Gerrmay
Seats for 140 guests and an additional 80 seats on the outside patio
with 15+ employees
The menu contained German and Vegetarian
Cuisine, some of it with medieval recipes to bring it into context with
the 14th century castle that housed the Restaurant.
Specialties:
- Medieval Events for up to 80 Guests
- Children Events with a medieval spin for up to
15-20 kids
- Banquets for up to 160 Guests with delightful
international dishes (meat, fish and vegetarian dishes, 'cold' buffet
and salads)
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| 2004
- now
Please
click here for Food Sample Pictures
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Freelancing
- Cooking Instructor
Instruction specializing in:
- German Cooking (Meat, Fish and Vegetarian)
- Medieval Cooking
- Special cooking in 'Whole Foods' Tradition
- Confect Cooking in the old traditional German
style
- German Baking (Bread and Cakes, Christmas and
Easter Baking)
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| 2003-2004
Please
click for Pictures
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Event
Planning
- Medieval or Modern Festivities
Events
in 2004:
| Date |
Location |
Event |
| Aug 2003 |
Bederkesa/Germany |
Medieval Event and Market around the Castle |
| Apr 2004 |
Verden
(Aller)/ Germany |
Medieval
Event |
| Jul 2004 |
Bederkesa/Germany |
Handcrafter’s Market |
| Aug 2004 |
Bederkesa/Germany |
Medieval Event and Market around the castle |
| Nov 2004 |
Bederkesa/Germany |
X-mas village Bad Bederkesa . A historical
x-mas market from the 12th to the 19th
century. |
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