04.07.10 New semester of the cooking school Meat & Wine
You probably know that this semester of culinary school will be held on the seacoast and all the students will cook their own meals on open fire. Moreover, now every lesson is devoted to food culture of specipic country, which makes learning more fun. Together with chef of Steakhouse Rigan Bagshaw You will cook classic restaurant meals from each of the continents, focusing on natural products and suitable to occasion wines.
True meat-eaters will appreciate the quality and taste of dishes cooked on an open fire; born chefs will manifest themselves in barbecue, side by side with the chef and outdoor enthusiasts will be able to relax on the beach and swim in the sea.
The program of the cooking school «Meat & Wine»
With the beginning of the picnics season everything, what is possible to cook on the grill and at the open fire becomes particularly relevant. On this occasion, cooking school «Meat & Wine» presents a new semester of classes at the coast in the format gastronomical excursion into the history of the culinary heritage of the world's cuisines: from Europe and America to the Kingdom of Morocco.
From the area «Meat & Wine», located on the coastal descent, you find the view to the sandy beach and the Black Sea. Here, along with a chef, manager and the whole team of the restaurant «Steakhouse. Meat and Wine» you will cook proper meals from each of the continents, focusing on the natural products and suitable to the occasion spices.
True meat-eaters will enjoy the quality and taste of dishes cooked on the open fire, born chefs will find themselves near barbeque along the chef, and outdoor enthusiasts will be able to relax on the beach and swim in the sea.
July 4. France.
We are used that France — it is frog's legs, fashion, wine, and stylish Paris women. But stereotypes are misleading. Today you will cook a rich fish buyabess — culinary fetish and pride of Marseilles chefs. And filet mignon by the French style will require special skills from you, before you see it with a sprig of arugula on your plate. Today even that difficult to cook on the grill dish will be succulent, thanks to your efforts and detailed explanations of chef. Dessert of the lesson will be large, ripe strawberries with cream and a glass of icy champagne.
The cost of participation and dinner — 500 uah. Beginning at 11:00 am
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
July 18. Italy.
If you still have not been in Italy, what, of course, it is improbable then this lesson will be a little gastronomic tour of it’s regions for you. The whole Europeans, together by calling Italians «macaroni», leaves out larger part of the restaurant culture of Italy — the meat!
In this lesson you will fry at the hot coals the young beef with mozzarella and grilled vegetables and cook involtini alla siciliana. A high-quality Tuscan wines and tiramisu by recipe of indigenous Piedmonts’ will complement the image of Italia gastronomic.
The cost of participation and dinner — 500 uah. Beginning at 11:00 am
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
August 8. Spain.
Cuisine of Spain is considered to be one of it’s best attractions. No wonder they say that «one hundred Spanish men give a hundred different recipes for paella, and Valencians 100 — 300: each will give own, grandmother’s, and another — his wife’s. In this lesson you will cook Valencia paella with vegetables — a popular Spanish dish for family dinners, the art of cooking which sharpened over the centuries.
Chef of Steakhouse will share with you the subtleties of cooking paella in different regions of Spain, the wines of province La Rioja will be acquainted with the culture of Spanish wine, and the classic dessert churros on the basis of crispy salty biscuits and spicy chocolate will become a worthy final of the dinner with a Spanish accent.
The cost of participation and dinner — 500 uah. Beginning at 6 pm
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
August 22. Greece.
If France — is the capital of gastronomy and cooking, then Greece rather — the capital of food. Simple, very tasty and very fresh: if a tomato, then just grown, if the fish — is freshly caught, if the chicken is the one that just ran.
Today you will learn that beloved by for many people Greek salad Greeks themselves name «horyatiki» (village salad) and you will cook it with lamb and mint yoghurt. Your gastronomic dictionary also be increased by recipes of lamb «souvlaki», Greek doughnuts «lukumades» and many other ones, which hard-to-pronounce.
The cost of participation and dinner — 500 uah. Beginning at 11:00 am
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
September 5. Morocco
At this lesson you will learn all truth about Morocco: the inability to cook in this country can become a serious cause for divorce, and men, until recent times, was not accepted in the kitchen at all.
But today everything is different: to begin the rich of meat and spices meal you will cook Moroccan chicken Tadjine. Despite its apparent simplicity, this dish requires compliance the specific rules of cooking, which you will be taught by the chef. You'll cook the beef ribs on low heat, and learn how to cook traditional couscous, to make it the main dish, even on the festive dinner.
The cost of participation and dinner — 500 uah. Beginning at 11:00 am
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
September 19. USA
The couisine of the North American continent, many are linking to the fast food. Thanks to chef of Steakhouse, on this lesson you will discover the other side of the gastronomic culture of the United States: grilled ribs of pork, mutton, beef, chicken wings in Bourbon Jack Daniels and young corn, cooked on the grill in conjunction with the Southern California wine.
The cost of participation and dinner — 500 uah. Beginning at 11:00 am
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
October 3. Portugal.
Portuguese lesson will be unusual for two reasons: first of all, Saveliy Libkin will share with you the impressions about the culture and cuisine of Portugal. And, secondly, the Steakhouse chef will teach you to cook the suckling pig on an open fire with the addition of a large number of greens, garlic, onions and other herbs. You will taste the treasures of the wine cellars of Portugal — Porto and Madeira, and learn how to cook proper Portuguese octopus salad.
The cost of participation and dinner — 500 uah. Beginning at 11:00 am
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
October 17. BBQ lesson.
The final lesson of the second semester, rich of meat and fish dishes from all over the world — home sausages, steaks, chicken, beef and pork — will not leave indifferent even the most advanced gourmets with the best gastronomic imagination. Today you will cook many kinds of barbecue and grilled dishes, learn which wines are best suited for this afternoon, and cook the special sauce for each type of meat.
The cost of participation and dinner — 500 uah. Beginning at 11:00 am
Location: an open air land of the restaurant «Steakhouse. Meat and Wine» at the sea coast.
You can purchase the full course, which costs 3500 uah.
More information about the program and the schedule of the school «Meat & Wine» you can read on the site of the restaurant «Steakhouse. Meat and Wine». www.steak.od.ua.
The program of lessons may be changed. This you will be informed in advance.
Pre-registration for classes by phone:
+38 (097) 096-02-69 Kirill Chertin.
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