News & Specials–News

Dear guests,

At Hof Weissbad, Advent is all about the old custom of "Appenzell farmhouse painting." You can experience this old tradition with us and look over the shoulders of various artists.

Preparations for Advent and Christmas have been underway at the Hof since the beginning of August. I am really looking forward to it – Christmas is the highlight of the year.

In addition to the annual preparations, this year we have to consider the important issue of safety and social distancing due to COVID-19. The health of everyone is very important to me, and we are doing our best to ensure that our guests and staff are protected. Together with the entire team, we have thought about how we can help you and us stay healthy during this wonderful time. We would like to share the special beauty of the Hof Weissbad with you during the festive Christmas season. However, this is only possible if everyone, whether staff or guest, feels safe here with us. That is why we have taken special precautions this year. Our motivation is – especially this year – to spend wonderful days together with the Hof family. It is high time to laugh together again!

Twenty years ago, I was able to start my apprenticeship as a chef in Käthi's kitchen here at Hof Weissbad. That was my first taste of the hotel industry, and I've been hooked ever since. After working in various places in Zurich, Murten, Davos, and Interlaken, I was able to return to my home region eight years ago. I am currently responsible for all catering as well as parts of purchasing and warehousing. Who would have thought that many years later I would be working with Käthi again, albeit in a different role. But she is just as friendly, warm, and open as she was back then.

Together with Käthi Fässler, I have already discussed the menu for the gala evening on December 25. The chefs will now do some trial cooking and prepare sample plates so that we can put the finishing touches to the menu. Each department – from the garde manager (cold kitchen) to the patisserie (desserts) – does this independently and according to the time available. The sample plates are then frozen so that we can all look at them at the same time and at our leisure. It's a lot of work, but it's the only way we can see all the menu components at once and coordinate the courses better. The food is one thing, but there are many other factors to consider. How should it be presented? Is the plate the right shape? How well does the plate retain heat for a hot course, and how hot does the plate need to be? Will anything slip when the plate is served? How many steps are needed to prepare the plate, and how long does it take?

"We only approve the menu when everything is just right. Sometimes we change a course completely, and sometimes it's just nuances such as a splash of color or a garnish."

Here are a few figures from last year's gala evening on December 25, 2019:

• 900 plates in circulation
• 600 glasses polished
• 1500 pieces of cutlery laid out
• 100 candles lit
• 25 kilos of veal steak, 150 trout fillets, 150 pralines used
• 20 service staff and 25 chefs on duty

Dear guests, welcome to Hof Weissbad.

I look forward to meeting you and chatting with you in person.

See you soon!
Christian Huber, Food & Beverage Manager