With ice bar fur in monkey heat

With ice bar fur in monkey heat

Was this a new record of visitors? On saturday evening, the 27. Village festival in neuensee obviously overshadowed all previous festivals. For a long time the space in front of the former school was no longer enough. One had taken good precautions.

Along the schwurbitzer strabe, one beer hall after another was lined up and all the tables were fully occupied. There is a simple explanation for the rush of visitors. Once again, the core of the michelau district was transformed into a land of plenty for gourmets. Culinary delicacies ranging from irish angus steak to hearty langos were available at seven stations. The varied and extensive menu not only ensured that no one went hungry, but also that the food was served at record speed.

From this point of view the organizer had kept his word. "We have learned from our mistakes", matthias hofmann, one of the people responsible, told the press that. The queues that formed in front of the giant mammoth smoker last year were not as nerve-racking as they were last year, despite such tasty delicacies as spare ribs, irish flank steak burgers and the dangerous-sounding bacon bomb. However, one also had the impression that the french cuisine was somewhat outstripping the smoker specialties. This is how the "golden acorn" scored points from weidhausen with hearty french dishes of beef with horseradish, schaufele and sauerbraten. The latter also convinced the jetschick couple from berlin.

Berliners love bread

They had learned about the village festival on the internet and were enthusiastic not only about the beautiful french countryside but also about the delicious and inexpensive local cuisine. The clubs in neuensee had set their sights on hearty food, offering an alternative for the smaller appetite. The fire department served sausages and steak from the wood stove grill, the soldiers and reservists comradeship scored with calamari, fish and salmon sandwiches. Lisel had her langos on offer, and those who took a seat at the tables set with women at the weinadl were treated not only to a good wine, but also to original sudtiroler speck or almkase made from hayflower milk.

Naturally, the vast majority of visitors preferred to sit outside with music under the coarse sunshades. The village festival cafeteria in the main hall of the culture house also felt the effects of this, despite a delicious range of cakes and pies that made connoisseurs of sweet delicacies click their tongues in delight.

In addition, quite a few visitors had lasting memories of the 27th anniversary of the event. Village festival could take home. In the basement of the former school, the fruit and gardening association had set up an extensive flea market. Thanks to generous donations, including from the business world, it was possible to buy everything from palm fronds to backlit murals at dumping prices.

Naturally, such a major event in an otherwise quiet little town attracts a lot of celebrities from all over the county. So the patron, 2. Burgermeister dirk rosenbauer, the burgermeisters helmut fischer, jurgen kohmann from bad staffelstein, his deputy hans josef stich, gregor friedlein-zech from marktzeuln as well as the representatives of the churches, pastor hohr from michelau and pastor glaeser from neuensee/schwurbitz, welcome. The tapping of the beer was done flawlessly by the patron dirk rosenbauer and together a large number of honorary guests toasted to the success of the neuenseer village festival. A celebration like this is only possible when everyone pulls together. The speaker paul scheumann thanked not only the numerous helpers from the local associations, who had done a perfect job in the run-up to the event, but also the municipality of michelau, which had completed the extensive renovation work in the former school in time for the start of the village festival.

The village festival lasted two days. On sunday, too, the festivities following the joint service attracted visitors with their delicacies. A report from sunday follows in tuesday’s edition.

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