Black dumplings with caviar and scallop fillet with apple: masterclasses and tastings on June 12 at the RUSSIA EXPO
The Primorye region's gastronomic presentation "Far
Eastern Cuisine" awaits Exposition guests at the House of Russian Cuisine
on June 12. The program includes masterclasses and tastings from a team of
leading chefs from the Primorye region, as well as an introduction to the
Vladivostok Scallop Festival.
12:30 – 13:00
SEARED SCALLOP WITH SPINACH AND RED CHILI SAUCE
Nikita Loek, chef of the "Rakushka" seafood
restaurant, Vladivostok
13:20 – 14:00
SEAWEED WITH SCALLOPS AND MUSSELS IN A FENNEL AND TOMATO
SAUCE
Masterclass by the Primorye region team of chefs: Yegor Anisimov,
Anastasia Ryzhkova, Maxim Mozharovsky, Vladimir Metkalov, Nikita Loek
14:20 – 15:00
FRESH SCALLOP WITH STRAWBERRIES, APPLE PUREE ON THE SHELL
WITH CITRUS SAUCE
Maxim Mozharovsky, brand chef, and Vladimir Metkalov,
sous-chef of the panoramic restaurant of the "Aquatoria" water
complex
15:00 – 15:40
MASTERCLASS "COLD PREPARATION OF SCALLOP"
Yegor Anisimov, brand chef, and Anastasia Ryzhkova,
sous-chef of the pan-Asian restaurant "Zuma"
16:00 – 16:40
BLACK DUMPLINGS WITH SCALLOP AND RED CAVIAR
Masterclass by the Primorye region team of chefs: Yegor
Anisimov, Anastasia Ryzhkova, Maxim Mozharovsky, Vladimir Metkalov, Nikita Loek
17:00 – 17:40
FRESH SCALLOP FILLET WITH APPLE AND CITRUS-BASED SAUCE
Nikita Loek, chef of the "Rakushka" seafood
restaurant, Vladivostok
Host – Ekaterina Shapovalova, author of the
"Gastronomic Map of Russia" project, curator of the House of Russian
Cuisine at VDNH
House of Russian Cuisine, June 12, 12:30 – 18:00
The National Centre RUSSIA exposition "See Yugra — Fall in Love with Russia!" in the Khanty-Mansi Autonomous Area — Yugra welcomed its 50,000th visitor.
Footwear can be more than part of an outfit: it can tell the story of a region, its culture and the skill of its craftspeople.
