People usually go to Stresa in Striesen, Dresden’s gourmet neighborhood, to enjoy a good meal—or, for just under a year now, even a truly excellent one: Tobias Heldt has once again significantly elevated the culinary experience and, together with his small team, is serving up first-class fine dining. But sometimes, a little extra is welcome—after all, events are the icing on the cake in today’s culinary landscape. Under the theme “Pleasure, Sound, and Poetry,” Stresa will host a cultural-culinary triad on September 12, during which, between courses of Tobias Heldt’s Francophile-Asian cuisine, mezzo-soprano Sarah Hudarew will perform arias and “beautifully rich pop hits” from the 1920s, while author Kaddi Cutz will add further highlights with her prose and poetry.
“Music and texts can complement the character of the meal!” says Sarah Hudarew, who draws inspiration from the courses and even the individual ingredients when selecting her pieces. Her repertoire is vast—she enjoys both classical music and lighter fare—so we can look forward to seeing how it all comes together. Author Kaddi Cutz takes a more straightforward approach to food: for the past five years, she’s been eating her way through local restaurants for the *Dresdner Neueste Nachrichten* and publishing her reviews in the column “Kaddi Kostet.” And in the newspaper’s newsletter on the same topic, she writes short “Poems for Dishes” (Heat makes the mind go haywire / Don’t get worked up and stay relaxed / The best advice at 40 degrees: / Keep a cool Coptic salad on hand). She plans to write new pieces (both prose and poetry) for the evening.
