Feuerring Hauszeitung 3/2017 - Englisch

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PASSIONS 7/16 Fast on the heels it was off to Rio de Janeiro … Max Heinzer, top fencer from Immensee/SZ, was ideally prepared for the 2016 Olympic Games. Time for relaxation is scarce, so Max enjoys quality time fishing on the local Lake Zug, and later at his Feuerring, all the more – barbecuing his fresh catch in a wholesome way is important to him. Chris Züger, top chef and creator of recipes for Feuerring (feuerring-rezeptebuch.ch) also got ready for the Olympiad, but in a culinary regard: the House of Switzerland (HoS) was under his management in 2016 in Rio. Among the things he took along: the original Feuerring which, together with Chris and his team, boosted the catering options with creative barbecue ideas. In addition to the passion they share for their respective vocations, sport and cooking, Chris and Max are enthusiastic participants when it comes to barbecuing on the Feuerring. Using only the freshest of ingredients, of course: before the Olympic Games began, top athlete Max Heinzer and top chef Chris Züger met up to share their common interests … against the backdrop of the lovely Lake Zug. A fresh lake trout was caught and grilled; that’s where Max, as a passionate and successful fisherman, was able to give Chris a few tips. The “champions’ menu” from Chris and Max: a lake trout stuffed with green herbs and lime, and barbecued on the Feuerring. For the Olympic athletes, Züger had brought along so-called “super foods”; food rich in nutrients and active or vital substances. With grilled avocado, papaya, pomegranate and spinach with quinoa, ginger and turmeric, Chris also met Max’ taste. 16
17 With the Feuerring, vegetables are gently cooked at the perfect temperature. Chris cooks the quinoa with vegetable stock and refines it with spinach and red sorrel. On the Feuerring, every “victor’s feast” is cooked slowly and gently; leaving time to enjoy warmth, friendship and interesting conversations.
Page 1: FORM IN SPACE
Page 4 and 5: THE FIRST OF ITS KIND While the bar
Page 6 and 7: 6
Page 8 and 9: CHRONICLE Judith Gmür-Stalder buys
Page 10 and 11: BOOK LAUNCH 4/16 For three days, th
Page 12 and 13: 12
Page 14 and 15: 14
Page 18 and 19: OLYMPIA, RIO DE JANEIRO 8/16 Our re
Page 22 and 23: NEW CHAPTER Incisive actions with f
Page 24 and 25: SYLVAN MÜLLER We got to know Domin
Page 26 and 27: 26
Page 28 and 29: INTERVIEW 10/16 Passion for a cause
Page 30 and 31: INTERVIEW 10/16 BEATE HOYER Ivan, y
Page 32: DESIGNERS’ S AT URDAY 11/16 We la
Page 36 and 37: WORTHWHILE Doing worthwhile work an
Page 38 and 39: PATH BREAKING “Path breaking” i
Page 40: SWISS MADE 3/17 IZ DE FEUERRING GMB

Feuerring Hauszeitung 3/2017 - Englisch

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