I'm Rob Kircher and this is Better Health and Greater Wealth.
As you know, it's the one show that's all about living a smarter, healthier lifestyle
and all the wellness cooking that goes with it.
Today folks, I got a very, very special guest that I can't wait to introduce you to.
His name is Matt Schmidt and he's the owner of the Rotten Hahn Restaurant and Hotel in
Regensburg, Germany, which is actually translated as the Red Rooster.
Matt, how are you?
Hi, nice to meet you.
So nice to have you.
Wonderful.
And not only is Matt all that I just said, but he's also an amazing, you're a chef.
Yes, I'm a chef.
You're a cook, you're a chef.
You're a chef.
I'm cook.
Cook and chef.
Yeah.
I kind of look at myself the other way, but without the chef part, it's a cook part.
Okay.
I don't do the chef part.
Anyway, Matt, what are we going to be doing today?
We make a traditional Bavarian stew.
We do it with beef today.
You can make it also with chicken or fish, whatever you want.
We add a lot of vegetables and stock, we made it yesterday, and then we start it.
I'm already salivating.
I'm telling you right now, it sounds fantastic.
These are the ingredients you're going to be putting in the stew, right?
Yes.
Okay.
So you're starting off with some chopped potatoes, right?
Yeah.
Okay.
And you have two containers of that.
Then you have some scallions, right?
And we have some peas, which is one of my favorites.
Green onions, you have broccoli, carrots, and then we have some celery, and we have
some zucchini and yellow squash, and of course, garlic.
You got to have garlic.
And then here we have some ginger, and you have some tomato paste.
And then Matt also has some broth stock, basically, that he had made earlier, and this is what
he reduced down to prepare this part of the actual dinner, and we'll get to that in a
minute.
So what kind of beef is this?
Yeah, it's a New York strip.
New York strip.
You can always take chicken or fish, whatever you want.
Yeah.
Okay.
And you're just cutting them into strips, and then you're going to cut them into chunks,
right?
By the way, Matt is a professional chef.
He's not a cook.
I'm a cook.
He's a professional chef.
Oh, and my wonderful friend over here that's just sitting there, his name is Martin Klein,
and by the way, his wife, Kirsten Klein, is actually one of my cameraman today.
She's taking photos with her iPhone, but they live across the street, and they were the
ones that introduced me to Matt.
And last night, we went out to dinner, and we had some ribs, and they presented me with
this amazing mug as a beer stein that came from, I think it's the oldest castle, right?
No, it's the oldest brewery in the world.
The oldest brewery in the world.
I found it in 1040 A.C., so they're closing in on their 1,000-year company anniversary.
I'm going to refer to my notes, okay?
So this is the Schlossammeram.
No, that's in Regensburg.
Oh, I'm wrong.
The brewery is called Weinsteffen.
Just try to say it.
Oh, here it is.
Weinsteffen.
Okay.
Yeah, that's close.
Okay, Weinsteffen.
Yeah.
Anyway, I love it.
I'm going to cherish it forever.
Okay, wait to drink some German beer out of it.
So come on, let's go to the walk.
All right, we got a hot walk in there.
Yes.
You know, what's the first thing you're going to be putting in here?
First time an oil and then the beef.
So this is just extra virgin or virgin olive oil?
Yeah.
Okay.
It's perfect.
That looks amazing.
You're doing that.
I know that, you know, your rotten pond is the world-renowned restaurant.
And it's been around for a long, long time.
Yes.
Tell me a little bit about your hotel and your restaurant.
Yeah, we have a small hotel in Regensburg.
It's over 500 years old.
And we have rooms for 60 people to sleep.
And we have a small restaurant over there.
And we make catering for a lot of companies in our city.
Well, you know, I just mentioned this earlier.
That's an amazing mug that I have.
It's fine.
This came from the oldest brewery in literally the world.
It's Weinsteffen.
Weinsteffen.
And the rotten pond was first mentioned, what, 170 years after that?
After the brewery comes the Rotterhorn first time for a restaurant.
So you were the salt owner, probably the oldest rocker one?
Yes, actually.
In Germany?
In Germany.
And then I understand what, maybe 200 years after that,
is Germany actually some of the first postal service?
Yes, the family Kuhn on Taxis surrounded this,
the first postal service in our city.
Which is the first postal service in the world?
Yes.
Which is the forewarner of the fully extracted?
Yes.
They give us the perspective.
Fantastic.
That's really looking terrific.
And now we give onions.
The red onions?
Yes.
Wow.
They really look great.
And then ginger.
Okay.
And a little bit tomato paste.
Ah, perfect.
Okay.
Marvel.
I'm going to put the rest there.
And also garlic.
Garlic.
And you don't like it?
I love garlic.
You put it in.
Yeah.
Yeah, I love garlic.
And then the carrots also.
Yeah.
Wow.
Okay.
The orange peppers need also a long time.
So those are the peppers?
Yes.
You can take red, yellow, orange, not green.
Wow.
No, no.
Great.
Celery.
Celery.
This last time the broccoli.
Yeah.
This is very healthy actually.
Yeah.
It's very healthy.
It's very important.
Don't peel the carrots.
Yeah.
And don't peel the potatoes.
It comes.
So it's more organic.
Yes.
If you will, right?
Okay.
Folks, this is looking absolutely unbelievable.
I guess.
Here comes the scallion.
No.
Oh, no, no, yes.
Later.
Yes.
So pink Himalayan salt is next.
Little ground pepper.
And now we take the stock that's been made before.
Wow.
Nice.
And now needs a couple of minutes, 10 minutes, and I think it's ready.
Ready, huh?
What's the one phrase that you use in one pot?
Yeah, Eintopf.
Eintopf.
Eintopf.
One pot.
Topf is hot.
I love that.
Now is this one of your house specialties?
It's one of our favorites for lunch and cold winter times.
Now your restaurant is right on the Danube.
Yes.
The River Danube.
And it's very picturesque.
Five minutes to go.
You got to go to his website.
It's just unbelievable.
We'll put that on the screen so you'll see that.
And just recently, I know you have a lot of celebrities that come to your restaurant,
to your hotel, and you've been doing that for years and years and years.
And the latest was, wasn't there a reception for one of the Royal Family?
Yes.
Order is married last year.
On the castle.
Yeah.
New Utilian Sea.
Yes.
For the family.
Tournament taxes.
Yeah.
Yeah.
And we catered the...
Did they pay the bill?
Yes.
Oh, sure.
All right.
You always want to make sure they pay the bill.
Well, I got to tell you something.
My wife and I cannot wait to come and visit you and friends Martin and Kirsten as well.
My father was born in Germany, so we have a lot of relatives.
Primarily in the Frankfurt area and in the Munich area and so on.
Love it.
Love Germany.
Love the food.
And I love Florida.
And you love Florida.
Yeah.
Wow, Max.
The color looks absolutely fantastic, so it's ready to eat.
It's ready to eat.
First, our last step.
Oh, you're going to put some peas in in the pot.
All this is organic by the way.
Organic.
No sugar.
No sugar.
100% organic.
No ketchup.
Yes.
I love it.
I love it.
All over the piece.
And a little bit lime for the flavor.
And even I think the beef was free range, right?
Yes.
Oh, yeah.
Wonderful.
So folks, 100% organic, old style, barbarian beef stew.
Unbelievable.
For the Rotenthal.
Yeah.
And then we can put some more tomatoes on top and we can serve it up.
That looks absolutely unbelievable.
Wow.
The color and the aroma.
You must be a chef.
You were.
Wow.
So you're going to put a little parsley in there, huh?
Yeah.
Wow, parsley and fresh tomatoes.
Fresh tomatoes.
I love it.
Smells awesome.
Oh my God.
Look at this.
Perfect.
Now it's ready to serve.
So our guests first, ladies first.
Thank you.
Would you like a little red wine?
Of course.
Of course, okay.
Thank you.
Max, what kind of wine is this?
I know Max brought this.
Thank you.
This is Olema 2012.
Oh, yeah.
Catamil Sauvignon.
It's my favorite.
One of my favorites.
So a lot of what you do at the restaurant, obviously, is not just preparing the menus
and cooking the food and all that, but it's also choosing and sharing the wine.
Sorry.
Yes.
Another reason why I can't wait to go.
Thank you.
You don't have this.
Okay, so first of all, first things first.
Cheers.
Cheers.
Cheers.
Welcome to the cook.
Wonderful.
I'm happy to have you all here.
Wonderful.
Thank you for having us.
Wow.
That's been nothing.
That's been really, really, really, really good.
Absolutely.
Excellent wine.
Okay.
Now, the second best part.
We all have spoons.
Yes.
Let's try this.
Nice.
Are you ready?
On three.
One, two, three, four, five, six, seven, eight, nine, ten.
Wow.
Magnum.
I gotta tell you something.
That is unbelievable.
And we really, it's just fantastic.
It's natural.
Even natural.
Yeah.
No sugar.
No any.
Only fresh vegetables from Florida.
Wow.
Yeah, but with that, the German little twist to it.
Yeah.
Yeah.
You can always have garbage doing the, yeah.
Yeah.
Yeah.
No problem.
So folks, once again, we have Max Schmidt from the Rottenland restaurant in Regensburg,
Germany, which is about 60 miles north of Munich.
That's right.
And right on the Daniel River.
And it's a pleasure to have you, my friend.
And thank you for the time.
Thank you for bringing, Matt, to our show.
And folks, why don't you go to my website, www.betterhealthgraterwealth.tv to learn more
about Max and to get the recipe for this amazing old style Bavarian beef stew, which
is out of sight.
We'll see you next time.
Bye.
