The taste of a happy tomorrow: a gastro-presentation as part of the Symposium "Inventing the Future" will be held at the National Centre RUSSIA
A large-scale gastronomic performance will be held at the National Centre RUSSIA as part of the II International Symposium "Inventing the Future". Three textures for cooked tomatoes, a cocktail with perfume, a destructive sour cream cake, and other unusual flavours await the guests of the Symposium on 7 and 8 October, and for visitors to the National Centre RUSSIA, these unique workshops will be held again on 9 and 10 October.
Chefs, in partnership with chef bartenders and tea sommeliers, will offer guests harmonious "pairs" of dishes and drinks to them, and talk about the food of the future, where ancient recipes are going to be complemented by unique regional products, and "seasoned" with technological progress.
On 7 October, guests will be offered three dishes. The first will be Sagudai dish, made from Baikal whitefish with horseradish and Smolensk honey. The appetizer will be accompanied by a Baikal cocktail based on gin Gintl, with the addition of a unique endemic Sagan Dalya. The second "pair" will be veal brains with Sarepta sauce, prepared with the help of the emulsifying technology applied to complex ingredients. The dish will be served with a cocktail "Currant-Lingonberry", based on Krutoyar whiskey with lingonberry foam and raspberry powder. The third culinary masterpiece will be a lamb’s saddle with Voronezh sauce. The dish will be served with a cocktail "Beetroot Air", based on vodka and baked beetroot with Lapsang Souchong Tea perfume.
The workshop will be presented by Dmitry Kondrashin, gastro-enthusiast and brand chef of a chain of gastrobars in Moscow, and Vitaly Zhinko, bartender and mixologist.
On 8 October, guests will meet with Leonid Zharkov, expert on fish and seafood from the northern seas products, resident of the Chefs Team Russia Association and the Chefs Lab Academy, and Nikolai Sushko, Russian tea brewing champion, judge at the international championship Tea Masters Cup, founder of the SUSH&CO brand. They will cook three textures of tomatoes with a special blend of Rosehip-thyme tea, deer tenderloin with cedar nut mash, celery root puree, Jerusalem artichoke chips, and "Wild Berries Taiga Collection" tea, as well as destructive sour cream cake with dehydrated raspberries, raspberry mousse and Mint Raspberry tea.
While distributing tasting portions, the experts will be assisted by "future service professionals" — cute miniature robots-"kittens".
Workshops for the guests of the Symposium will start at 13:45 in the space of the Gastronomic Rows of the National Centre RUSSIA, and on 9 and 10 October, the chefs will present their unique programmes once again for the guests of the National Centre RUSSIA. On the first day, Dmitry Kondrashin and Vitaly Zhinko will demonstrate their culinary skills, and Leonid Zharkov and Nikolai Sushko will come to do the same on the second day. Both programmes start at 4:30 p.m. and last for two hours.
The II International Symposium "Inventing the Future" will be held at the National Centre RUSSIA on 7-8 October. The event will bring together about 7,000 representatives from 80 countries. The programme includes almost 50 events held along three thematic tracks — Society, Technology and Global Cooperation. The educational programme is available to everyone by prior registration on the website: future.russia.ru.
The kids will have a chance to communicate with experts, and present their vision of development of humanity, society and the country.
The event will bring together the media industry.
On 7 and 8 October 2025, the National Centre RUSSIA will host unique culinary masterclasses as part of the programme of the "Inventing the Future" Symposium.
