On April 15, 2025, Andrea, a 42-year-old specialist at a special needs school, hosted a competitive dinner as part of the popular cooking show Das perfekte Dinner on VOX. With the regional motto "Steife Brise," Andrea prepared a three-course meal that combined coastal specialties with classic dishes, all while aiming to impress her guests and secure the top spot in the competition.
Andrea, who lives in Esens with her 43-year-old husband Jürgen and their family, expressed her determination to win. "Whoever participates in a competition wants to win," she stated confidently, showcasing her competitive spirit. Her family attested to her culinary skills, and Andrea was ready to prove them right.
The evening kicked off with an appetizer of Krabbentatar auf Blattsalat mit Brotchips (shrimp tartar on lettuce with bread chips). Andrea proudly sourced the shrimp directly from the North Sea, stating, "This is hot stuff. It goes quickly!" She also humorously noted, "The East Frisians peel their own shrimp!" Her guests were in for a treat, especially those trying the dish for the first time.
As the guests arrived, Andrea made a playful joke with Dörte, 60, sending her to the garden to pick salad leaves while wearing a headlamp. "I couldn't help but grin. I thought it was great," Andrea said, enjoying the light-hearted moment. The shrimp tartar was a hit, with 34-year-old Philipp commenting, "The appetizer totally won me over," and 37-year-old Marta calling it a "beautiful first time" experience.
The main course featured Rehrücken mit Kartoffelstapel und Rosenkohlblättern, dazu dunkle Soße (venison with potato stack and Brussels sprout leaves, with dark sauce). Andrea's choice of venison was particularly special, as it was sourced from her family's own hunting grounds. "That’s one of our family favorites," she explained. Jürgen helped prepare the venison out of respect for the meat, showcasing their commitment to quality.
Andrea's preparation of the venison surprised her guests, especially when she revealed that she seasoned it with spices and brown sugar. "I would have never thought of that," Philipp remarked, clearly inspired by her creativity. Dörte praised the dish as "oberspitzenklasse" (top-notch), while Marta admitted that, although well-prepared, venison was not to her taste.
As the dinner progressed, it became clear that Andrea's cooking was not just about the food, but also about the experience. She encouraged her guests to try peeling shrimp themselves, which added an interactive element to the evening. "I thought that was so great," Dörte said, reflecting on the fun they had trying something new together.
For dessert, Andrea prepared Rumparfait mit Amarettini und eingelegten Feigen (rum parfait with Amarettini and pickled figs), a dish that was new territory for her. "For me, this is absolute uncharted territory," she admitted, revealing that she had never made pickled figs before. "There’s going to be a lot of alcohol on it, and then it should work out," she joked, highlighting her relaxed approach to cooking.
Despite her initial reservations about dessert, Andrea succeeded in impressing her guests with the parfait. "Andrea really surprised me with her plate," Marta said, admiring the beautiful presentation. Andrea expressed her pride, stating, "I’m a bit proud of myself," as she received compliments for her efforts.
In the end, Andrea's dinner earned her a remarkable score of 26 points, placing her in first position among her competitors. "If it continues like this for the next two days, I really have cooked them all against the wall," she said, reflecting on her strong performance.
The evening concluded with Andrea feeling accomplished and satisfied with her culinary journey. Her blend of regional flavors and personal touches made for an unforgettable dining experience, proving that her competitive spirit and love for cooking could truly shine on Das perfekte Dinner.
