By the occasion of the hot weather and opening of the barbecue season this lesson of Meat & Wine cooking school was held on the sea coast. Meeting was appointed at 10:30 next to the restaurant, and already by 11 o'clock, students of faculty discussed upon the road the hot weather: in fact on the night before was heavy raining and during the lesson, nature graciously «switched on» a hot sun.
After placing outdoors, participants as usual armed with knives and chopping boards, cut to cubes mutton ham, pork neck, entrecote of young beef and crimson beef fillet and stringed this splendor of meat to skewers. While waiting the result, guests enjoyed sweet first strawberries and dark blue clusters of grapes.
Meanwhile, grill reminded of its existence by smoky shroud of heated coals and grilled shashlik aroma. Selected lamb needed just a few minutes to become soft and to be served with befitting the occasion garnish.
Right at the place appeared summer salad with fresh vegetables, cabbage leaves and an abundance of greens, dressed with a spicy olive oil. A skillfully performed the role of garnish vegetables on the grid next to dried onions and fried round potatoes on the grill.
The guests picked up a separate marinade to each type of meat: chicken wings marinated in Thai sauce with spicy chili, beef cooked with a sweet red wine sauce and pork served with basil and red wine marinade.
Gourmet picnic abundance was complemented by the light Tuscan Vernaccia di San Gimignano and Cabernet Reserve of Guliyev’s wines.
Detail photo-report
