Presented By: Aeroplan
- Bauhaus Restaurant
- January 30, 2019
- 5:30 PM | 8:30 PM
- $199.30* meal only / $325.70* with wine pairings
Buy your tickets HERE
Join Bauhaus Restaurant’s Executive Chef Team, Tim Schulte and David Mueller, in welcoming Dusseldorf’s Michelin Star Chef, Sascha Stemberg of Haus Stemberg.
Haus Stemberg @ Bauhaus Restaurant
Presented by Aeroplan
Produced by Tourism Vancouver and sponsored by Air Canada, The Westin Bayshore Vancouver and Bauhaus Restaurant
*ALL Inclusive – includes welcome beverage, multi-course dinner, tax, gratuity and ticketing fees. Please note there are two ticket options: with or without wine pairings. This event offers a fixed menu, no substitutions. Please be sure to purchase your ticket etiher with or without a wine pairing.
We are going global again! We’ve reached out to our friends in the global culinary community and have invited them to Vancouver. The result? Five of the world’s culinary best join us for a series of delicious collaborations with our own city’s top talent.
Join us in welcoming Michelin Star Chef Sascha Stemberg from Haus Stemberg in Germany to Vancouver for a delightful collaborative dinner hosted by Bauhaus executive chef team Tim Schulte and David Mueller.
Germany now has more three-star Michelin restaurants than any other European country except France. Over the years German cuisine has evolved. The philosophy of contemporary German cuisine is to utilize only the best ingredients and celebrating them at the core of your dish delicately balancing each flavour on your plate.
Inspired by his international travels this five-course menu crafted by Chef Sascha Stemberg will feature the best in Canadian ingredients, Asian flavors, and traditional European cooking techniques.
Bauhaus Restaurants wine director Kevin Curley has worked closely with the chef team to create a British Columbia and German wine pairing. Tim Schulte and David Mueller are very excited to have the opportunity to host this international event and foster the creativity that is born through collaboration.
Marinated and Flamed
Wasabi vinaigrette / Seaweed / Daikon / Cucumber
Raw marinated Prawn
Grapefruit / Fennel / Prawn bisque / Coriander
Black Cod with Leek Onions
Dashi of Smoked Eel / Ginger / Soy Sauce
Canadian Beef roasted on Charcoal
Misoaubergine / Peanut / Puffed Rice
Dark Chocolate Cremeux
Passion Fruit / Coconut / Curry
Petit Fours by Bauhaus
About Chef Sascha Stemberg
Michelin Star Chef Sascha Stemberg from Haus Stemberg in Germany.
Since 2013 the restaurant holds a Michelin Star, and since 2017 Sascha has 17 Points at Gault Millau. In 2018 I Sascha was awarded Top 50 Chefs in Germany.
Haus Stemberg is a family-owned the restaurant since 1864, Sacha and his wife my Wife are the 5th Generation and hopes that his Children will become the 6th Generation.
The restaurant’s motto is “Two kitchens and one stove.” referring to cooking both traditional German cuisine like fried blood sausage, meatballs of veal or homemade tartare and modern cuisine from the same kitchen like turbot, lobster, spiny lobster or venison.
Sascha has brought his “years of travel” to Velbert with the multi-faceted and fine international cuisine. Especially the combination of ties to their home dishes and contemporary cuisine à la Sascha Stemberg makes house Stemberg one of the most popular culinary addresses.
About the Bauhaus Chef Team
Tim Schulte comes to Bauhaus from Germany, where he worked for over a decade in top restaurants. In 2013, he was awarded the distinction of ‘Best Chef of the Year,’ and after winning the award went on to work alongside the celebrity chef and restaurant owner Tim Mälzer in Hamburg. Tim worked in Vancouver for a brief time with a stint at Bauhaus before crossing the Pacific to work under Chef Neale White as Sous Chef in Melbourne and helped to open 12 Micron in Sydney with New Zealand chef Andrew McCrea.
David is a prime example of homegrown talent. Born in British Columbia, David has honed his skills in Vancouver working in some of the top restaurants over the last decade. Before joining Bauhaus, David worked with some culinary legends: at the Eldorado Hotel alongside Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best, Chef Marc Lepine of Atelier, and with Chef Lee Parsons of the Diamond Award-winning Wedgewood Hotel.
For David, cooking is an art form that is best appreciated when all five senses are balanced. He combines local, high-quality ingredients and masterful technique to achieve sublime flavours, aromas, and a visual appeal that will leave you wanting more.
Bauhaus Restaurant is an award-winning German restaurant owned by German-born filmmaker Uwe Boll, located in Vancouver, British Columbia, Canada. The restaurant offers two crafted menus, Chef Tasting Menu, and German Classic Menu.
Bauhaus Restaurant was inspired by the early 20th-century design movement “Bauhaus” translated to “construction house” which was famous for its unique approach to architecture and design where every form has a function. Using these principles for each dish on the menu, the chefs at Bauhaus source only the best quality ingredients, staying true to their form and matching them with flavors that all have a function on the plate.
The Chef Tasting Menu is offered in four or six courses and is an example of the pure excellence of German craftsmanship; it’s luxurious and high-end with extreme attention to every detail. Considering how close Germany is to Italy, France, Austria, Spain you can see influences from all these rich culinary countries within the tasting menu dishes while creating its own genuinely unique style. Each plate tells a story, and the menu is designed to take you on a culinary journey.
The second menu we offer is the German Classic menu which is a take on traditional German cuisine; this menu has the heart of a German grandmothers kitchen.