Feuerring Imagezeitung 2/2016 - Englisch v.2

PURE PLEASURE

PLEASING ALL YOUR SENSES
Good company and sensory pleasures are fundamental
aspects of the Feuerring philosophy of life.
For centuries, all communal life centred around
the fire. The Feuerring – as a modern fire pit – issues
an invitation to once again draw in and savour life
around it, no matter what the season. The welcoming
atmosphere and inspiring warmth of a crackling
fire, the cosy companionship of friends and guests
and, above all, the gentle and healthy barbecuing
of premium ingredients, culminating in the creation
of culinary menus, are central to us at Feuerring.
As we say: Pleasing all your senses! Good company,
healthy cuisine and culinary artistry are our topics
in this magazine – come along and join us ...
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HEALTHY BARBECUE
Fire and its archaic power have also
captivated steel sculptor Andreas
Reichlin – wherever he can, he stokes
the fire and delights in living out
friendship and creativity to the full,
around the crackling flames.
Of course the prandial delights themselves
should not be overlooked either
– many people list barbecuing among
their favourite pastimes, either alone
or with guests. This pleasure was denied
to Andreas Reichlin who regularly
experienced stomach upsets after enjoying
food cooked over the fire. These
were caused by fat dripping onto the
embers, resulting in vapours which
found their way back onto the barbecued
food. But the artist is not a
man to take difficulties lying down –
in 2005 the search for a solution began.
After four years of pursuing studies
and creating various prototypes
Andreas Reichlin found the perfect
mix of shape, function and quality. The
Feuerring was born. A barbecue grill
deli vering total enjoyment – a complete
success in every respect, not just
for the moment, but for many years
of pleasure.
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SIGHT, FEEL, SMELL, TASTE AND HEARING –
ENJOY THE FEUERRING WITH ALL YOUR SENSES
This fire sculpture pampers the eye and delights the soul in
every garden; a lovely wood fire stimulates the nose, which
soon detects the smoked delicacies; taste buds and sto mach
savour the high-quality and gently-barbecued food; you
bask in the warmth and take pleasure in the sturdy materia l ity
of the steel and – by no means a minor consideration – the
resonating sound of the original Feuerring!
Try hitting the inner rim of your Feuerring with a sturdy
stick and listen closely to the reverberating sound of your
singing bowl ...
TULIP 50
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WE ARE THE ORIGINAL!
Since 2009 we have been able to present our patented
Feuer ring on the market. It has spawned numerous imitations
from manufacturers latching on to the implicit idea behind
the Feuerring – our philosophy. We could almost speak of a
revo lution in the barbecue market!
The philosophy behind Feuerring
strikes a chord in today’s society. In -
creasingly, the emphasis is on savouring
the moment, on mindfulness
and on sustainability. The Feuerring
has revolutionised the barbecue market
and inflamed new interest.
The special thing about the Feuerring
is the fact that, as the patented original
article, it is the first of its kind,
and perfectly executed. There is simply
no point of reference for negative
critique unless, of course, you are
not keen on barbecuing ... And even
then, the perfect barbeque experience
– not to mention the result – could
well win you over ...
We take great pride in the quality and
perfection of the Feuerring. That explains
our delight when our genuine
article appeals to individuals seeking
to enhance their gardens with an
almost sculptural steel bowl, knowing
that it will grow even more attractive
with age before one day becoming a
coveted heirloom.
We at Feuerring stand for:
• Simplicity
• A refusal to compromise
• The aesthetics of every detail,
distilled to the essentials
• Functionality and materiality
• Perfection and the associated
quality
• Sustainability
• Transparency and, above all ...
... Passion for the Feuerring!
We are the original and live it out to
the full!
Reichlin Andreas
Beate Hoyer
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REVIEW
We think back with pride and delight
to the Giardina garden exhibition in
Zurich in March 2015!
The firm year 2015 tells the story of the
origins of the Feuerring – starting out
with a block of sandstone above Lake
Zug ... That’s where we began and took
sandstone as our topic at the Giardina
exhibition.
Six trucks carried the material to the
stand, moving tonnes of material
to create the most realistic possible
reproduction of a quarry.
We find we did a great job, and the
abundant and positive feedback
confirms it and makes us proud –
thank you!
Here are just some impressions of
a fantastic week:
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FRIENDS AND DEVOTEES OF THE FEUERRING
We fortified our friendship with world-class
fencer Max Heinzer in Immensee, around
his Luna 40 Feuerring with a fine fish caught
by Max himself.
Max is our neighbour on the banks of
Lake Zug, as well as being an enthusiastic
angler – he uses his free time
between training sessions and compe
titions to switch off on his boat on
Lake Zug. The great outdoors, the clear
waters of the lake, the Rigi – “Queen
of the Mountains”, and the peace and
quiet are a wellspring of vigour for
Max. Angling “clears my head”, he says,
and he devotes himself to it with
the same passion that he brings to
his sport – fencing.
Enthusiasm and fer vour are characteristics
we share with Max. Like him,
Andreas Reichlin numbers the lake
and fishing among his major passions
– both for hun ting trophies and for
the palate! This is Max’s favourite
Feuerring recipe:
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© WWW.SWISSMILK.CH
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THE IDEA OF A RECIPE BOOK
IS BORN
We got to know Judith Gmür at a barbecue
tasting event – for several years now,
she has had a Luna 40 at her home and
makes regular use of it, including crea ting
a wonderful selection of desserts –
prepared on the Feuerring.
Judith surprised us with these lovely
photos taken by Dennis Savini which
ap pea red in the magazine “Le Menu”
(Edition 7 – 8/2014)!
An idea was born ... we need a Feuerring
recipe book!
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WHO IS JUDITH?
Knitting, sewing, crafts, cooking ... lots of creative hobbies
which Judith Gmür has pursued since her childhood and
which are now central to her working life. Her home in
Sumis wald in the Emmental district in Switzerland – and
today also home to her five-strong family – has long
featured a Luna 40 Feuerring.
From the age of two, Judith was drawn
to the oven; by seven she was alrea -
dy cooking and baking unsupervised –
the first of her recipes took shape.
Even while still a schoolgirl, Judith
turned the kitchen into her “playground”
so it was hardly surprising
that her enormous interest led
her to train at the State College for
Domestic Science Teachers in Bern.
In Spiez she taught domestic science,
sports, handcrafts and biology before
transferring to the restaurant trade
for further training.
Judith worked as a recipe writer in
the Betty Bossi publishing house in
Zurich and has been self-employed
since 1986.
Among her long-term customers is
the Original Swiss Spelt Association
(IG-UrDinkel) where Judith Gmür looks
after the recipes on the company’s
website. This cooperation has also led
to three cook books and baking books.
The fourth recipe book is now taking
shape ... the decisive basic product:
the Feuerring which time and again
entices those in Judith’s garden to
rediscover barbecuing and pull off the
most wonderful culinary creations.
The Feuerring brings people together
to savour food around a crackling fire,
all evening long – no more waiting
for the perfect flame or temperature!
The host couple prepares the buffet
together, and enjoys the company
of their guests right from the start of
the evening.
Come along with Judith and us to the
most reduced of all outside kitchens –
the Feuerring – and sample the
numerous delicacies straight off the
Feuerring, from potato crisps to stuffed
fine fish ... our Feuerring recipe
book is designed to provide you with
in spiration for an exciting and delicious
Feuerring buffet – we wish you
and your guests a pleasant evening
around your Feuerring. Bon appétit!
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AND ANOTHER RECIPE BOOK!
The charming Verena from our office
introduced us to Chris Züger. Chris had
his first taste of the Feuerring at an
apéro, and was immediately “on fire”!
His delight in the simplicity of cooking on
the Feuerring, and his passion for the
object itself, are a source of great satisfaction
to us. Chris immediately spotted
the innumerable slow food possibili ties
and impressed us with his fresh and
authentic approach.
Cooperation with Chris has led to several
highly-creative recipe ideas specifically
for the Feuerring, which will appear in a
further Feuerring recipe book.
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WHO IS CHRIS?
“Grilling on the Feuerring ensures gentle
cooking for high-quality produce.”
Chris Züger, 2014
Despite his relative youth (*1985) Chris
can look back on a wealth of experience,
crowned with success. Whether
as Sous Chef at Anton Mosimann’s
Catering in London, as Chef de Cuisine
at House of Switzerland in London,
as Executive Chef at the Winter Olympics
in Sochi, or as House of Switzerland
Executive Chef at the 2014 World
Cup in Rio de Janeiro – he is totally
au fait with international cuisine and
delights in tweaking and perfecting
regional dishes and convenience
products.
Chris’ open and positive manner, his
lively interest in trying out new things
and his fascination for creative culinary
possibilities with the Feuerring
impressed us greatly!
Chris has set his sights on testing the
limits of the Feuerring – and every
time we meet him he reports on new
recipe creations – stunned by the fact
that he has still come nowhere near
the limits ...
He also focuses closely on our minimalist
philosophy and the simplicity of
the barbecuing process: No additional
equipment needed; a good fire, the
best ingredients and culinary imagination
are all it takes to recreate Chris’
recipes on the Feuerring!
Join us in delighted anticipation of
recipe creations born of the passion
of Chris Züger ... barbecued on our
Feuerring – take this one, for example:
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RECIPE
Your perfect Surf & Turf with
Tomahawk Angus Steak
Served with horseradish, garlic bread and mini vegetables
Serves 4
1 tomahawk steak, 1 kg
salt, pepper, garlic, rosemary,
olive oil
4 king prawns with shell
sea salt, rose pepper, parsley
20 g cognac
400 g mini barbecue vegetables
(pepperoni, shi-take, Thai
aubergines, zucchini, cherry
tomatoes)
chilli, olive oil, salt, pepper
Preparation:
Season and marinate steak, sear at high temperature at the
centre of the Feuerring; when browned move to outer edge and
allow to cook slowly to taste.
Season king prawns, barbecue at high temperature, flambé
with cognac.
Season the sliced mini vegetables to taste with oil and spices
before cooking gently.
Slice the baguette on the bias and roast without fat on the
Feuerring. Spread garlic butter refined with herbs and spices
on the slices and allow to melt.
horseradish
1 swiss baguette
50 g whipped butter
1 clove of garlic
1 bunch mixed herbs,
sea salt, pepper
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THE ART OF GRILLING
Two recipe books now augment our range – we are delighted to
be able to mark the culinary year 2016 with these two beautiful
volumes!
We have savoured each and every one of these dishes with
delight and are proud to say that the photos have neither been
retouched nor altered in any way using artificial aids. They
were shot in natural daylight and we are thrilled by the vibrant
and dynamic result – recipe photos that simply call out to
the viewer to come and grill at the Feuerring.
Our two recipe books F E U E R and
R I N G can be ordered as a set, giving
you the complete range of recipes:
The book FEUER offers hearty and
passionate meals, created by Chris
Züger, which you can prepare on the
Feuerring for your guests.
We wish you bon appétit and great fun
exploring the art of grilling!
If you are interested in our recipe
books FEUER and RING, drop us a
line – we look forward to receiving
your e-mail: info@feuerring.ch
The book RING presents a selection
of tasty delicacies dreamt up by Judith
Gmür-Stalder, which you and your
guests can grill on the Feuer ring, either
together or separately.
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WHEN CLEANING IS ACTUALLY FUN
Keeping a barbecue grill clean is an
almost impossible job – what about the
simplicity of cleaning the Feuerring!
Whereas it is normally not easy to find
a helper when a conventional barbecue
needs cleaning, Feuerring cleaning
is practically child’s play and, at the
sight of the practical and sturdy tools,
many a man starts feeling the urge to
get stuck in. Using the steel brush and
the scraper, the Feuerring is cleaned
in a flash and things can move on to the
next course ...
The deep-black barbecue surface
in contrast with the rusty steel –
a wonderful sight in your garden!
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FINALE – HOW TO RECOGNISE
THE ORIGINAL!
We have already proven that our Feuerrings can also
serve as singing bowls – and greeted our barbecue
guests with the resonant sound.
It was Judith Gmür who pointed out that the original
Feuerring can be distinguished from reproductions by
its distinctive sound.
We tested it for ourselves – and she’s right!
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After the barbecue, your Feuerring
continues to radiate an aesthetic
sculptural quality and a powerful
sense of tranquillity – ready for the
next great experience. Pure pleasure.
Feuerring – the original

Publishing information
Photos
Dennis Savini,
Anna Schramek-
Schneider
Text
Beate Hoyer
Translation
Miriam Szekeres
Recipe
Chris Züger;
page 31
Feuerring
Andreas Reichlin
Graphic design
Büro Nord,
Küssnacht am Rigi
Print
Druckcenter am Rigi,
Küssnacht am Rigi
Edition
2nd Edition
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SWISS MADE
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IZ EN
FEUERRING GMBH
TIEFTALWEG 3
CH-6405 IMMENSEE
T +41 41 850 70 58
WWW.FEUERRING.CH
WWW.REZEPTEBUCH.FEUERRING.CH
DESIGN ANDREAS REICHLIN
PATENTED PRODUCT