BERLIN
Berlin was a party! We celebrated the German NOON at the stunning Hotel de Rome, with (lots of) champagne, with friends who came all the way from Lisbon, France, and Vienna, and with many good conversations. And we even sang at the end.
Celebrating a new book in my home city, Berlin, makes me feel both calm and very excited at the same time. I’m surrounded by my people, by my beloved city; and launching a book for the third time at Hotel de Rome, makes it feel even more like home.
So many kept offering me help, there was so much love and support that, although the launch was rather wild, it didn’t feel overwhelming for a second. Our event was set for two hours - we extended it slightly - but not even ten hours would have been enough to fit in all the conversations that I would have loved to have. About 80 guests (I lost track), the champagne kept pouring, the snacks from NOON were relished with sounds of pleasure (so much praise for the Hummus and Sauerkraut on Sourdough Bread from the book! Click here for the recipe), we didn’t even need any background music as the chatting and laughing filled the hotel’s Opera Court, a grand room in the former bank’s building (you can read more about the hotel’s history here).
Restaurateur Billy Wagner of Nobelhart & Schmutzig, no. 45 of the World’s 50 Best Restaurants, thankfully agreed to do the talk with me at our event. About two years ago, we had done a Meet in Your Kitchen feature and a podcast episode together. A few months ago, I bumped into him at an exhibition. After I had left, I was already on my bike on my way home, I thought “Billy, he’s the one for the Berlin NOON talk!.” So I quickly cycled back, asked him, still out of breath, if he’d be up for it and, luckily, he was.
When he asked me his questions in his calm Billy-way - some even unexpected, which I like - I stayed relaxed and inspired throughout the entire conversation. I think our exchange about food, noon, cookbooks, rituals, and recipes was as much fun for me as it was for our guests. Billy kept the string tight, without letting it tear - that’s a great gift to guide through a conversation.
To organize an event this big, you need partners, a team who you can trust and who trusts you too. The Hotel de Rome is not only one of Berlin’s most beautiful five-star hotels - and has the city’s most stunning roof terrace - it also has the best staff. Türkan Arikan, Director of Communications, has been a great supporter of my work since 2015 when we first met. It almost felt like love at first sight and even three books later, it hasn’t lost any of its magic.
I met Ingrid Meyer-Lohrmann, a natural networker with the biggest heart and passion for connecting people, around the same time as Türkan. Ingrid was the one who introduced me to Hotel de Rome eight years ago, and now, she brought Lallier Champagne into my life, whose delicious pink bubbles definitely lifted the crowd’s mood. Matthias Runge, the hotel’s Executive Chef, has been a fan of my recipes for years, we often chat about flavor combinations, so seeing him prepare the dishes for our event, made me feel very safe.
Today, I’m sharing one of the recipes from NOON that we also chose for the launch and that helps to slowly slip into the groove for autumn: Roasted Squash, Parsnip, and Grape Salad with Blue Cheese (recipe below).
The Berlin launch felt like a party - and I loved that. I’m quite happy that I don’t have to host a big event every week, however, when I think about it, the same rules that count for events also count for private gatherings. To be a good host, you need to feel good. You can only spread good vibes, when you feel them inside yourself. And to feel good, you need to surround yourself with the right people, you need to choose recipes that fit the occasion and to your schedule, and then it’s so much easier to stay relaxed and confident all night.
In the end, never forget, it’s your party. So accept imperfection and believe the ones around you when they offer you help. I’ve never accepted my imperfections more than I do now, I’ve never asked for help in such an honest way like I do now, I’ve never been so accepting with my own flaws. And I’ve never been so happy.
The next stops of my NOON book tour will be London on October 5th:
You can join me in conversation with Helen Goh, hosted by Hanna Geller at Building Feasts in a beautiful (secret) location (we will send you the address when you buy the ticket), with Lallier Champagne and snacks from NOON!
GET YOUR TICKET HERE and we’ll see you in London!
I want to thank everyone who made the Berlin launch of NOON possible - and so glamorous and glorious! Our guests, I loved seeing and hearing your laughters, seeing you dive deep into conversations, enjoying yourself and this night. There were just good vibes, thank you for that!
Thank you, you amazing people around me:
Türkan Arikan, General Manager Ulrich Schwer, Matthias Runge, and the entire team at Hotel de Rome, Billy Wagner, Ingrid Meyer-Lohrmann and everyone at IML Kommunikation, Champagne Lallier and Johannes Rohmer, Pia Werner and the best team at Prestel Verlag, Marcel Schwickerath, Tobias, Sira, Marta Greber for coming all the way from Lisbon (I’ll never forget that!), the four women / girl who inspired me to write NOON (Anne, her 4-year-old daughter, Gabi, and Laurel), all our guests - and Pat Appleton for singing for us before the lights went off!
Lots of love, Meike xxx
The photos taken at Hotel de Rome are by Marcel Schwickerath. The salad picture is by me.
Roasted Squash, Parsnip, and Grape Salad with Blue Cheese
from NOON: Einfache Mittagsgerichte für jeden Tag, Prestel Verlag (German)
NOON: Simple Recipes for Scrumptious Midday Meals & More, Chronicle Books (English)
Serves 2
FOR THE SALAD
12 ounces (340 g) seeded squash, preferably peeled butternut or Hokkaido with skin, cut into 1-inch (2.5 cm) wedges
6 ounces (170 g) seedless red grapes, on the vine
3 ounces (85 g) peeled parsnip, cut into wedges
¼ cup (60 ml) olive oil
Flaky sea salt
6 large radicchio leaves, torn into large pieces
8 small romaine lettuce leaves
1½ ounces (40 g) Roquefort or Stilton, crumbled (optional)
FOR THE DRESSING
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
Fine sea salt
Finely ground pepper
Preheat the oven to 400°F (200°C).
For the salad, spread the squash, grapes, and parsnip on a large baking sheet, but keep them separate. Drizzle with the olive oil and gently toss to coat, again keeping the squash, grapes, and parsnip separate. Season with a little flaky sea salt and roast for 15 minutes, then gently flip the squash and parsnip over and continue roasting for 10 to 15 minutes or until the squash and parsnip are tender and the grapes start to soften. Remove from the oven and let everything cool on the baking sheet for 5 minutes.
For the dressing, whisk together the olive oil and vinegar in a small bowl and season to taste with fine sea salt and pepper.
Divide the radicchio and lettuce leaves between two large plates and layer the squash, parsnip, and grapes (on the vine or snipped) on top. Sprinkle with the Roquefort, drizzle with the dressing, and serve immediately.
To prepare the salad for transportation, let the squash, parsnip, and grapes (off the vine) cool completely, then pack in a container and spread the radicchio, lettuce leaves, and Roquefort on top. Keep the dressing separate in a jar and assemble just before lunch.
To 35 years of friendship, through thick and thin, thank you, Tobias:
