For one weekend only, Chef Theresia Palmetzhofer will travel the 5,400 miles from her home in the Mostviertel region of Austria to the Goldener Hirsch, Auberge Collection to share a taste of her culture. Her visit is the second installment of the hotel’s Alpine Terroir summer series, which beg an with two solstice dinners by Chef Klemens Gold of RAU on June 21. This summer is the third year the hotel has hosted solstice events, and this year they decided to do three events with three guest chefs, said Pierce Everett, the hotel’s food and beverage director. “This year we thought, what could make it better or what could just make it more unique? And we thought it’d be fun if it wasn’t just chef (Klemens) that came, but if chef brought his friends. And so, we were originally going to call it ‘Chef and Friends,'” he said. Palmetzhofer’s restaurant Zur Palme is in Neuhofen an der Ybbs, Austria, a neighboring region to Klemens’ RAU. The Goldener Hirsch’s Alpine Terroir summer series began with two solstice dinners by Michelin-starred Chef Klemens Gold of RAU in Austria. Next, the hotel will host Austrian chef Theresia Palmetzhofer. Credit: Jonathan Herrera/Park Record In addition to two dinners of her own, Palmetzhofer has another sweet surprise planned: an apple strudel workshop. The hands-on activity Thursday, July 30, is near and dear to the chef’s heart, and hometown famous for its apples and pears.  “When I was a child, my grandmother showed me how to make hand-pulled apple strudel,” Palmetzhofer said. “She would always tell a story while making it. Unfortunately, I was too young back then to write down the recipe, but the memory has stayed with me ever since. Today, I am trying to pass this tradition on.” Open to all ages, the class is a rare opportunity to learn directly from the chef herself, said Everett. It’s also great for all ages. “We have tons of families that come up here and so we’re always looking for fun things that they can do together,” Everett said. “What’s more fun than making a Apple strudel with a sweet lady from Austria.” Everett said where Klemens’ style is more playful and experimental, Palmetzhofer’s style leans more “old world European,” which directly ties to the hotel’s mission statement. Their third visiting chef, which will wrap up the series, is planned for early September, and Everett said that will round out the summer with more of a “modern Alpine” emphasis. Palmetzhofer is one of Austria’s top female chefs, and her restaurant has been recommended by The MICHELIN Guide. She takes a modern twist to Austrian classics from the region, and guests at her July 31 and Aug. 1 multi-course dinners will learn more about her unique alpine cooking. Zur Palme is in the foothills of the Alps, Palmetzhofer said, surrounded by fruit trees, forests and lakes. Dishes often use wild game, freshwater fish and foraged ingredients, stemming from the Austrian hunting tradition. While following fine-dining principles inspired by greater Europe, the Austrian way has its own identity. “My goal is to share the rich variety and depth of our regional cuisine,” she said. “To me, Austrian culture stands for true craftsmanship, a strong bond with nature and authentic hospitality. If guests feel they’ve experienced a genuine taste of our heritage and joy of life, then the meal has achieved its purpose.”  Credit: Photo courtesy of Goldener Hirsch, Auberge Collection Credit: Photo courtesy of Goldener Hirsch, Auberge Collection Chef Theresia Palmetzhofer, the next guest chef at the Goldener Hirsch, Auberge Collection summer series, will serve two multi-course dinners with dishes inspired by her Austrian region’s traditional cuisine. As an avid skier, Palmetzhofer said she remembers the 2002 Winter Olympics in Park City, and sees similarities between her region and the Wasatch Back. “We also both share a passion for skiing,” she said. “I believe nature plays a huge role in Park City, as well, so I think we share a lot in common.” Everett encouraged locals especially to take advantage of her visit, which he described as a “one-of-a-kind experience.” “You would have to travel overseas, take planes, trains and cars to get to some of these places to be able to do the experience that we’re bringing here to Park City,” he said. “And so from that standpoint, and it’s so unique.” To reserve a spot at the apple strudel class or at either of the dinners, visit auberge.com/goldener-hirsch/experiences/#!/event/019e6f50-830a-73c3-84ae-f25bb4852fdb. The post Goldener Hirsch welcomes another Austrian guest chef for upcoming events appeared first on Park Record. ...read more read less