Culinary delight with a purpose

Bad Arolsen, 04 April 2023 – Bite-sized delicacies: in late March 2023, H-Hotels.com once again invited guests to a special Löffelparade tasting event at the HYPERION hotels in Munich, Dresden and, for the first time, Leipzig. An H-Hotels.com in-house initiative, the event series offers culinary delights of the highest quality while supporting a number of charity projects. Providing the invited guests with ‘mouthfuls of haute cuisine & chat’, top chefs Jörg Thiele, Hansjörg Betz and Christoph Vejdovsky served a surprise menu in a class of its own.

The three are all well-known from SAT.1’s popular show The Taste. Nine artfully arranged courses were served as canapés on spoons. The exclusive corporate partners for all three events were MEISSEN, Lindt & Sprüngli, Bruno Söhnle GmbH Uhren Atelier Glashütte Sachsen. The evening was hosted by Claudia Finger-Erben, who, among other things, is a TV and radio presenter for Bayerischer Rundfunk. As with every Löffelparade, proceeds from the raffle, which offered stays at the organisers’ hotels from Budapest to Hamburg and Paris, go to support a selected charity project. ‘We’re delighted to have been able to resume this special series of events after 2020 and to continue to support a range of charities. We were thrilled by the enthusiastic participation and generosity of our guests, donating a total of €14,500 across the three cities,’ commented Uwe Krohn, Senior Vice President Sales at H-Hotels GmbH. Guests were also able to take a recipe book home with them, which is sure to be a rich source of inspiration.

More information can be found at www.h-hotels.com.

Munich, 23 March 2023

For the second time since 2020, 150 invited guests enjoyed an evening full of wonder, art and engaging interaction at the HYPERION Hotel Munich. The raffle proceeds of €5,000 will go to the s‘ Münchner Herz (Munich’s Heart) foundation established by well-known Munich gourmet couple, Margot and Günter Steinberg. Numbering around 100 volunteers, the foundation helps children, youths and young adults in deprived areas of the city to cope with everyday life, supporting them in getting their working lives off to a good start. At the end of the evening, guests nominated the best spoon. Jörg Thiele was the winner with his starter of Lusatian ewe’s cheese with fermented garlic and yellow and green tomato chutney.

Dresden, 28 March 2023

Around 200 invited guests celebrated culinary masterpieces in the beautiful setting of the HYPERION Hotel Dresden am Schloss. Wine was provided by the Schloss Proschwitz vineyard, with fresh white wines, full-bodied red wines and, to finish, a PORTOS red wine liqueur. The raffle proceeds of €4,500 euros will go to Dresdner Kinderhilfe e.V. The association partners with the Children’s Palliative Centre, which provides specialist advice and support around the clock and across Saxony to children and young people who have life-limiting illnesses and their families. At the end of the evening, guests nominated the best spoon. Christoph Vejdovsky was the winner with his dessert creation of lemon cream, hazelnut crumble, meringue and limoncello del Sud.

Leipzig, 30 March 2023

Around 100 invited guests had the opportunity to experience an enjoyable evening and contribute to a good cause at the HYPERION Hotel Leipzig for the first time. Wine was provided by the Schloss Proschwitz vineyard, with fresh white wines, full-bodied red wines and, to finish, a PORTOS red wine liqueur. The raffle proceeds of €5,000 will go to the Straßenkinder e.V. Haus Tante E. Founded in 2003 as a private initiative of concerned citizens and companies, the association supports children, youths and young adults who are homeless or at risk of becoming homeless. Here, children receive help to find a way back to normality and to stop them going further ‘downhill’. At the end of the evening, guests nominated the best spoon, with first place shared between Christoph Vejdovsky’s dessert creation of lemon cream, hazelnut crumble, meringue and limoncello del Sud and Jörg Thiele’s starter of Lusatian ewe’s cheese with fermented garlic and yellow and green tomato chutney.