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Personally structured catering fit for every occasion.
With a focus on locally produced seasonal ingredients we design food to fit your needs and desires.
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So....one week in Smoke by Mattiaus the Smoke God Tilinski! Now three months in the making and around 40%! weight loss, they will be wrapped in cheese cloth and aged in the basement a further 7 months then I will test it for the Spargel season next year! They smell and look amazing I am very pleased so far...simply Kakato
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So a little Pepperoni from Schloss Ippenburg's garden quickly grilled then vac packed in Kakato's fermented lemon juice, Olive oil and Garlic flowers Shaka Boom baby KAKATO style! Leave them marinating for a couple of weeks then enjoy....oh and eat them while listening to Offspring 'Pretty Fly'!
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It is time for OPA's ketchup!! Yes we have havested the Josta Berries and with 20kg of fruit I crushed them added 5% sugar and fermented them one week long, with a fruity vanilla aroma erupting it is time to cook and strain off the juice......
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Luxury pure....as a Hunter you can go to the full freezer and grab all sorts of fantastic cuts....here is Reh and Wild Pig shoulders and legs to be deboned and minced for WILD burgers on the weekend at Santos Grill School where I have three seminars over the next couple of days! Simply KAKATO!
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Fresh Wolfbrasch, Octopus a little fire and my sexy KAKATO pesto and the evening is saved.....
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Parsley MY personal favorite...often overlooked this flavor extravaganza is amazing and I prefer it to the Basil version....I don't add pinenuts into the pesto's I roast them and add them into the salad or on the plate for more flavor texture and the eye👌 simply KAKATO!
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I HAVE A NEW FRIEND!! Thought about shooting it with my shotgun and up in the smoker but I haven't found a recipe for Fiberglass Duck not even when I googled it 😜
Moorschmied Kunsthandwerkskurse
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Another wonderful event with Monolith and Firering simply Kakato! Found the Mushroom garden a dream! Shaka!
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The next phase out of the salt and seasoning then hang two weeks at +1 degrees! This dries the legs a little until the smoking phase where Mattiaus Tilinski takes over and cold smokes them three weeks long! 😘😘😘
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On a fishing trip to most Northern point of Europe last year I fell in love with Mackerel! Both catching and eating them one of the most pleasurable things in life......Gutted these are ready for the grill......
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OH NO MY FRIDGE IS FULL OF SOUTHERN BEER😳😳😳😳😳 Riegele has taken over until the weekend where I have a 6 course Riegele tasting menu matched with ice cold beer from Bayern!!! Shaka
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