Posted in Food Stories
The Cooking Ape in Frankfurt am Main had been plucked from the search engine particularly because of its name! This was Silke's initiative for finding our group of fifteen photo snappers a table in this chill-out loft style room. Our meeting spot has turned into a new experience of eating out - as The Cooking Ape's subtitle suggests: Manufaktur der Esskultur (The manufacture of eating culture). A catering distribution, deli and eating area has been transformed under the one roof.
This family run business firmly believes that their innovative approach to food fare, is owed to the inspiration of their meshed family cultures: German, Jewish and Portuguese. Besides this, they like to be thorough in what they do to ensure the best quality of their produce. This is being achieved by the pastas, sauces, pastries and ice creams all being made in-house; through their persistence of blending all ingredients of choice.
Through their open style Kitchen, chefs are preparing antipasti variations. Homemade pasta is being topped with prawns, tomato pesto and brandy. A hearty pumpkin and ginger soup is steaming, and deer meat is being served on a plate with red cabbage noodles; all are an array of seasonal autumn dishes.
Juan demonstrates how to use their state-of-the-art cold griddle by mixing goodies into self-prepared ice creams and sorbets. I've let Juan surprise me with a 'Basil Sour' by whipping together two scoops of lemon sorbet, balsamic and topped with fresh basil like the actions of a Teppanyaki chef, then places the mixture into a bright coloured container that is has been made with corn. Along with its colourful spoon, I feel like I've won a prize from a funfair, but only without the additives!