Video: Fun with Fondue in Zurich: Play Now | Play in Popup | Download

Jennifer and Chef Mark have fun with fondue and raclette at the world famous Adler Swiss Chuchi Restaurant in Zurich, Switzerland. We learn about the traditions, and what NOT to drink with fondue with our friends from international publications while on a recent trip to Switzerland. Careful not to drop your bread in the cheese!

A production of The Culinary Media Network. www.culinarymedianetwork.com

 

 Video: Hiltl Vegetarian Restaurant, Zurich: Play Now | Play in Popup | Download

Who says vegetarian food can’t be sexy? We visit Europe’s oldest vegetarian restaurant (founded in 1898), which has one of the busiest — and cleanest — kitchens we’ve ever seen. Managing Director Peter Vauthier gave us full access to the operation, from kitchen to dining room…to secret hidden room.

A production of The Culinary Media Network. www.culinarymedianetwork.com

 

 CMN Video: In Flight Meals: Play Now | Play in Popup | Download

We learn what SWISS International Airlines is doing to improve the image of airplane food with their new In Flight Meal Service in Premium classes. We fly from New York to Zurich and pay a visit to the Gate Gourmet facility where the meals are made.

A production of The Culinary Media Network. www.culinarymedianetwork.com

 

 Video: Christmastime in Zurich: Play Now | Play in Popup | Download

Jennifer and Chef Mark wander around the Christmas Markets in Zurich, Switzerland, and discover a couple holiday treats that are everywhere this time of year: Lángos and Glühwein.

A production of The Culinary Media Network. www.culinarymedianetwork.com

See all our adventures in Switzerland here:

When I think of Christmas time, Switzerland embodies all the things that inspire my love for the season. In addition to the sense of history one feels when walking through the streets here, there is an aesthetic sensibility that can make this time of year feel like a fairy tale brought to life.

The Christmas markets are filled with people buying their holiday gifts, many of them stopping for a warm and spicy cup of Gluhwein to soothe chilly noses and hands. There is sheer magic to be found in the pretty white lights decorating towns everywhere, and shop windows decorated to entice. Old Man Winter was even kind enough to provide a dose of snow to bring our holiday show to life.

You’ll see more details of our Swiss travels in the weeks to come, but we wanted to give you a sneak peek at some of our journey so far. We arrived in Zurich on Tuesday for a day with SWISS International Airlines to learn more about their in-flight services, which included a look at the first and business class meal preparations. If you’ve ever wondered why it is so challenging to have a great meal on an airplane, it’s important to consider not only the logistics, but also the sheer science involved in feeding people at 40,000 feet. Sauces that aren’t adequately thickened will run amok at take-off, for example. There are no stoves in an airplane galley, for another. That’s just the beginning.

We look forward to sharing much more with you, including our adventures in tasting Swiss specialties like fondue, raclette, sausages and that infamous Gluhwine. For now, we invite you to peruse our Culinary Media Network photo album of Zurich on Facebook, which include some of the sights from today’s tour. They will also appear in our Flickr feed (little box toward the bottom of the sidebar).

We’re now in Luzern, and will post more from there in the next day or two. Auf wiedersehen!

P.S. Did you know that schmuck is German for jewelry? Neither did I.