The idea:

Because I am originally a trained chef and used to work in well established restaurants such as the Savoy Baur en Ville (Zuerich), the idea to establish the connection between bear and men via the stomach is obvious. Together with a professional team of chefs, I design a menu whose individual courses contain important foods of wild bears. These ingredients include salmon and wild game, flowers, greens, berries, honey, eggs, nuts and root vegetables. Between or during the meal, guests are treated to film sequences, photographs and stories of brown and grizzly bears, chasing, catching or digging up the very same food items adoring the plates of the viewers. This form of education, where all human senses come into play (eyes, ears, touch, taste & smell) is much more sustainable than a simple multimedia show.

Form of event:

 

Such a “bear dinner” can be sold as a charity event for conservation or other NGO, for a year end AGM, a wedding, a birthday or any other celebration.

The course of the event would look something like this:

 

• The moderator Reno Sommerhalder introduces himself

• Introduction to bears and food

• First course (starter) of the "bear menu" is served

• First part of the multimedia presentation that reflects the food on the first course

• Second course (salad) of the "bear menu" is served

• Second part of the multimedia presentation that reflects the food of the second course

• Third course (main course) of the "bear menu" is served

• Third part of the multimedia presentation, which reflects the food in the third course

• The fourth and last course (dessert) of the "bear menu" is served

• Fourth part of the multimedia presentation that reflects the food of the fourth course

• Closing words

 

Menu example:

 

Below is an example of a "bear menu". Almost all of the foods used in these four courses are also staple foods for the brown bear.

The following menu was put together by myself and a professional kitchen team, after consultation with a past organizer. It does not matter which recipes are used for this menu. It is important that the main ingredients are represented in the menu so that I can tailor my multimedia show accordingly:

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• Air dried elk carpaccio, dandy lion greens, egg mimosa, roasted chestnuts, served with oatmeal rolls

• Wild salmon steak with white wine sabayon, sweet potato chips, on root vegetables

• Angus beef entrecôte with herb butter, fried potatoes & glazed carrots

• Bear-nut tart with caramelized spiced apples, blueberry compote and honey parfait

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time and duration:

 

You choose the time. Both evening and afternoon events are possible. Moderation would be about 4 x 15 minutes. The whole event could take between 1.5 – 3 hours, depending on how many course are being served. Instead of the four courses, you could serve just two and thus limit the duration of the event.

Venue:

 

The event location is selected by the organizer. The organizer is also responsible for organizing the chef and service team.

 

Fee / financing:

 

The fee will be determined at the time of the planing of the event. This fee includes the preliminary discussions with the organizer, the menu planning with the cook, the production, adaptation and presentation of the multimedia show as well as all my expenses including travel (as long as I don't have to fly in extra) for the preliminary discussion and menu planning.

 

Technical infrastructure:

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In addition to my labtop, a projector (beamer), a screen and possibly a sound system with a microphone are required. The organizer is responsible for organizing the appropriate presentation infrastructure for this event. The detailed technical requirements can only be determined after knowing what the key event elements are.

 

Event Marketing:

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Event marketing is the responsibility of the organizer.