Johann Reisinger, from the green and rural Austrian region of Styria, will be the Academic Tables guest chef from April 4 to 8. His story is unusual: after winning recognition and prestige as a chef, in the 1990s he returned to studying, moving closer to nature and the fruits of the land.
Now he practices what he calls “new green cooking.” Johann is one of the leaders of Slow Food in Austria, a member of the international Ark of Taste commission and the creator of the Schoenbrunn Seminars, dedicated to the protection of traditional species. His guiding principles are naturalness and conscious awareness; as well as being a creative chef, Johann is also an educator and communicator, committed to sharing his skills and training young people in schools.
Johann’s menu for Pollenzo is inspired by the colors of spring and the flavors of nature. On Monday April 4, he will be preparing a Viennese apple strudel, while from Tuesday to Friday he will be serving a series of complete menus.
The first will feature green asparagus with potato krapfen, farro flan with a carrot and spring herb sauce, then ricotta gnocchi with citrus. This will be followed by radish cream with carrot breadsticks, roasted black carrots with mashed potatoes, spinach knödel in tomato broth and kaiserschmarren with apple compote.
The week will continue with potato and farro burgers with a spicy sauce, parsley root and leaves with chicken, a wild herb pie with salad and semolina canederli with chestnuts and pumpkin seeds, then conclude with egg and parsley pasta with artichokes; farro risotto with hops, asparagus and spring onion; crispy egg with celery and spring salad; doughnuts with fruit sauce or pancakes with jam.
