Cooking together and discussing the dish with around 50 people?
The Kolping culture district Au made this possible in the middle of Corona times - virtually.
Au / Hallertau
- The Auer Kolping Culture Circle once again demonstrated creativity on Saturday evening: “Online Live Cooking” showed how shared experiences can be created despite the pandemic, and that video conferences are not only suitable for home offices.
The participants practiced a typical Spanish paella - guided by chef Florian Maier, former owner of Flo's Bar in Au and operator of the hop festival in 2007 and 2008.
Around 50 participants were whisked away to Spain for one evening and learned a lot about the local specialty.
Chef Maier and the moderator and chairman of the Kolping Family Au Alfred Baur talked about it during the preparation.
The fact that a paella is spoken without an "L" was just one detail of a lot of interesting information.
The recipe was chosen by Maier himself, who offered a dish for every type of meal and taste.
Some could add seafood, mussels and prawns, while the vegetarians in the group opted for the variant with peas and artichokes.
Lively exchange offers variety
It was the calm that distinguished the dish.
Means that this was not allowed to be stirred during the cooking process, or that the ingredients should be "a bissal obrandln at the beginning, but not for Deife", Maier explained to the group.
At the end the food was allowed to be covered so that it could have a little more time before the tasting.
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The guests (pictured above) from Hallertau and far beyond were connected via video conference.
© Kolping Au
During the entire evening there was a lively exchange between the participants - and above all variety during the lockdown.
It was not the first action by the Kolping Family: In addition to an online beer tasting, the online carnival ball or the virtual Christmas party, this was the fourth such event.
In addition, there is always a starter package for the participants, which is delivered free to their homes.
That evening it was a bottle of rosé wine and the paella rice, which had been hidden from the participants as the main ingredient to make it more exciting, to go with the paella.
Organizer with lots of ideas and know-how
"What we have experienced and enjoyed with the Kolpingians so far has been simply great," Jürgen Schulz chatted to the group at the end.
One of the many people who found the virtual evening to be an all-round success and praised the implementation.
"Florian explained the whole thing for a layperson, it was just fun," said Stephan Weiß from Moosburg.
The fact that the guests were able to participate remotely, as on the other evenings, was a great advantage of such an event.
Hobby cooks from Hallertau, but also from Weilheim, Munich and Regensburg romped about behind the stove.
"The culture group is always open to new ideas and tries to implement them," said Lukas Baur, who sat at the PC as a so-called host, i.e. technical coordinator.
The association organizes events like these via the online meeting portal Zoom and even provides additional training so that the evening has quality and technical disruptions are minimized.
Or that at the end of the day, when it comes to food, Spanish music can be played for all guests to create a little holiday mood.
At the farewell, not only the participants Max and Maria said: “Thank you very much, we'll be back.”
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