Spring 2007
Joachim Kaiser, the well-known gourmet-chef from Donau-Ries, und Peter
Urban, advertising expert and gourmand, are enjoying Maultaschen (filled pasta squares), Blutwurstgröstel (blood sausage) and a glass of wine together, talking about fine dining and local produce and in the end become excited about enjoyment and expression in gastronomy.
Kaiser reflects on the delicious possibilities and the good products, which the Ries with its singular circumstances was able to produce. Was? IS able!
As early as Roman times, climatic characteristics made the Donau-Ries a “bread basket.” One only has to remember and perpetuate the traditions and not sacrifice them to the rampant globalization and standardization…
Summer 2007
So the idea of a Culinary Geopark Ries is born, the Donau-Ries initiative against complacency in gastronomy and for a “renaissance” of the genuine Donau-Ries kitchen.
One after the other colleagues are inspired and won over, joining the “movement.” Six are active at the start: In Nördlingen “Der Rote Ochse” on Baldinger Street joins Joachim Kaiser. In Wemding the “Meerfräulein” und “Gasthaus zur Wallfahrt;” and in Donauwörth the “Parkhotel” und the “Hotel Zu Den Drei Kronen.” They are all committed to the “Culinary Geopark Ries” concept.
Fall 2007
Politicians and administrators also become involved. Günther Zwerger, business manager of the Geopark Ries supports and encourages the idea from the beginning. Nördlingen Mayor Hermann Faul and District Administrator Stefan Rössle show enthusiasm.
November 2007
Joachim Kaiser introduces local products in his professional kitchen—the first time the project can be actually tasted. Biologist Peter Kunze helps with valuable tips on cultivation; the Strass family in Alerheim declares it is ready to grow the “new old” types of vegetables, the Culinary Geopark Ries vegetables.
Peter Urban and the DesignKonzept advertising agency donate the logo and the first promotional materials, which provide a visual image for the necessary marketing, now strongly supported by the Ferienland and Geopark Ries.
The “charter,” the conditions and commitments maintained by all Culinary Geopark Ries partners, is signed at the first major public presentation in the Ries Crater Museum in Nördlingen. Nördlingen Major Hermann Faul und District Administrator Stefan Rössle underwrite the document and in this way give the initiative their political “blessing.”
May 2008
Culinary Geopark Ries menus are developed, in which all participating restaurateurs offer the special dishes created for the Geopark. The identity of the region can now be recognized and “ordered” by guests.
June 2008
The Culinary Geopark Ries is introduced “live on stage” by the Bayern 1 station at the state garden show in Neu-Ulm. Numerous spectators in front of the stage are indulged in and surprised by typical delicacies from the “Ries vegetable garden” and are also given a better understanding of the motives and highlights of the entire project.
July 2008
The first harvest is brought in and inspires restaurateurs and consumers: Chard in all shades of color from yellow, pale pink, deep violet to green; peppers; red and yellow beets; carrots in yellow, purple and orange; parsley root; tomatoes in all colors; and Ries zucchini.
August 2008
A sequel to the Bayern 1 “live on stage” with the Culinary Geopark Ries at the Allgäuer Festival in Kempten receives great response, in spite of bad weather.
September 2008
The media is increasingly attentive: Bavarian television reports from the Strass family farm and from the Meyer`s Keller restaurant.
February 2009
The program “Unkraut” (“Weeds”) uses Nördlingen as its setting and in front of the camera tries “impressive taste experiences from the crater. ”
March 2009
The Culinary Geopark Ries takes structure: The trio of Günther Zwerger, Joachim Kaiser und Peter Urban assumes leadership; working groups for event management, quality control, finance, marketing and member services are formed. In addition to a financing concept, regulations for the admission as well as for the resignation of partners are unanimously approved in the plenary meeting.