Privoz greeted guests with the familiar hubbub and a huge amount of the Black Sea fish. The cook of the Steakhouse, Andrey Velichko explained to the guests the subtleties of choice of fresh fish for cooking on an open fire and introduced to the students the best suppliers of fish in Odessa.
From the all potential of fish in Privoz guests stopped the election on several large sized flounder, imposing mullet, sea mussels, squid, tiger prawns and three dozen small perch.
Upon returning from Privoz, the guests took their seats in the bus and went to the coast, where the main lesson has been headed.
The typical atmosphere of the Steakhouse — tables, chairs, cutting boards and well known chef knives — transferred to the sea as well as possible consistent with the theme lesson. Solid barrels of Guliyev wines reserve and Monterio Victorians have become an excellent compliment of the lesson.
After taking their seats, students of the Faculty sliced fresh vegetables, shrimp and squid, cleaned and strung all this splendor to skewers, and then send to a smoking fire.
Mussels become part of an amazing snack with vegetables and cream sauce.
The most intricate dish of the lesson was majestically sprawled on the table half of the flounder, which guests, like true fishermen of Odessa, professionally cleaned and butchered, wrapped in foil and cooked on the open fire.
