Restaurant 'Steakhouse Meat & Wine', Odessa Based in 1998

Students of cooking «Meat & Wine» school had visited Guliyev winery on last Sunday lesson. There they saw how wines are selected, observed process of production of white, pink and red wines, had seen personally varying degrees of wine maturing.

Then cooks of restaurant «Steakhouse.Meat & Wine» grilled beef, goat and suckling pig, which served as a perfect complement to wine.
 

Main theme of cooking school Meat & Wine Sunday lesson was young meat.

In first part of session students have cooked milk veal with sous vide technology and got a wonderful gentle milky meat ready medium rare, which tried in combination with wine Santa Margherita Pinot Grigio.

Not typical weather, cold and rainy weather could not prevent students and teachers of «Meat & Wine» school to meet at 7 am at Privoz market and buy everything  for lesson.

This Sunday lesson of Meat & Wine school will strat at 7 am on Privoz market, where pupils learn about fish, its classifications and varieties, criteria for quality and freshness of the fish on the market. We will buy best fish and that will clean it in a restaurant.

First part of lesson was devoted to deer steak with potatoes Anna with port wine sauce and fresh red currants.

 

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