Beef with pikeperch cream and juniper ice cream: cuisine of the Ryazan region at the RUSSIA EXPO
On April 17 in the House of Russian Cuisine at VDNH, guests
can enjoy masterclasses and tastings from the participants of the VII Festival
Cuisine of the Ryazan region. There will be lamb cutlets with pistachio, wheat
katanka and other hit dishes of the festival.
12:20 - 12:50 PRESENTATION OF THE VII FESTIVAL CUISINE OF
THE RYAZAN REGION
Organizer: Association of cooks of the Ryazan region: Irina
Danilova, president of the Association of culinary artists of the Ryazan
region, Maxim Titov, chef of Gastro-bar "EAT", Ryazan, Dmitry
Kirilin, manager of Cafe "Grafin", Ryazan
13:00 - 13:30 LAMB CUTLETS WITH PISTACHIO AND YOGURT
Masterclass with tasting from Cafe "Grafin",
Ryazan. Participants: Mikhail Drumshchikov, chef, Natalia Vasilieva, pastry
chef, Dmitry Kirilin, cafe manager.
13:45 - 14:15 PIKEPERCH GALANTINE WITH PICKLED PORCINI
MUSHROOMS, HORSERADISH AND DILL MOUSSE
Master class with tasting from Gastro-bar "Eat",
Ryazan with the participation of chef Maxim Titov.
14:30 - 15:00 COLD BEEF WITH PIKEPERCH CREAM, SOUR APPLES,
HARD CHEESE DURR AND BUTTER WITH PORCINI MUSHROOMS
Masterclass with tasting from Park Hotel "Sova"
("Owl"), Ryazan. Participants: chefs Alexander Lazukov and Ivan
Tinyaev.
15:15 - 15:45 WHEAT KATANKA WITH OXTAIL AND LINGONBERRIES
Masterclass with tasting from the cafe "Stary
Melnik" ("Old Miller"), Ryazan. Participants: Vitaly Levichkin,
chef and Dmitry Kirilin, cafe manager.
16:00 - 16:30 DUCK CUTLETS, PINE POTATOES, FOREST MUSHROOMS
Master class with tasting from the restaurant
"Yolki", Ryazan. Participants: Savvatiy Slobodchuk, chef and Oksana
Bobrysheva, general director of the restaurant.
16:45 - 17:15
DESERT "FOREST"
Crispy apple powder and cocoa cone with cranberry cream on
biscuit moss and chocolate sprigs.
JUNIPER ICE CREAM WITH SPRUCE CONE
Masterclass with tasting from the family restaurant
"Greenwich", resort village Solotcha, Ryazan. Participants: Elina
Vasilieva, chef, Irina Dorozhkina, sous-chef, Dmitry Timofeev, sous-chef of the
restaurant.
17:30 - 18:00 HIT DISHES OF THE FESTIVAL CUISINE OF THE
RYAZAN REGION
Gastronomic brand of Ryazan "Kalinnik", kurnik
chiken pie, kalach loaf, quail in cabbage leaf, kulebyaka, pearl barley
porridge with porcini mushrooms, Ryazan lollipop, karavaitsy, slice and others.
Participants: Irina Danilova, president of the Association of cooks of Ryazan region, Maxim Titov, chef of Gastro-bar "EAT", Ryazan, Dmitry Kirilin, manager of cafe "Grafin", Ryazan.
VDNH, House of Russian Cuisine. April 17, 12.20-18.00
