With story & recipe – driving range in St. Michael offers great pleasure

Michael Rauter is the new restaurant tenant at the Lungau/Katschberg Golf Club in St. Michael. The restaurateur, event manager and handicap 12 owner has found his Mecca and has big plans.

One of Michael Rauter’s conditions before taking over the golf club restaurant was as follows: on selected days in autumn he would like to use parts of the driving range for large events. So where golfers normally just tee off for practice purposes, several parties should be able to take place. This year there will be four of them from October: 3000 people fit into a 30 by 100 meter tent bands are recorded. Right next door, Rauter has another tent cooking. A real treat on the driving range. 280 g linguine nero (black spaghetti) 100 g pea pods 250 g cherry tomatoes 5 pieces garlic cloves 20 pieces king prawns salt, pepper, fresh parsley 100 g butter 3 tablespoons flour 1/8 l white wine 1/4 l cream salt, pepper 1 large thread of saffron A foretaste is of course in Mike’s 19 available anytime. “We also focus on the guests of the private room landlords. That’s why there’s roast beef, mussels, snails – that’s international cuisine,” explains the 56-year-old. “Most of the ingredients are bought regionally. The sushi during the sushi weeks came from fish from Lake Millstatt.” Cook the pasta normally, king prawns in olive oil, seasoned with garlic, pea pods, tomatoes, salt and pepper and fried. For the saffron sauce, prepare a roux with butter and flour, pour in white wine, mount with cream, add saffron, stir frequently. Head chef Susanne Unterzacher was born in Millstätter, trained confectioner and mother of four, came to Michael Rauter’s business four years ago. Head chef at the golf course in St. Michael since April 1st.
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