Baked scallop and kelp pie: fish week at the House of Russian Cuisine
Gastronomic
performances, lectures by a nutritionist, culinary masterclasses with tastings
await the guests of the RUSSIA EXPO. On Friday, May 24, a team of chefs from
the federal project "Gastronomic Map of Russia", participants of the
art school of gastronomy and festivals of young chefs "Tavrida" will
cook dishes from the gifts of the Pacific Ocean and the White Sea.
POLLOCK,
13:00 - 14:00
Presentation
of the Second Pollock Festival "O!Mega Taste" in Vladivostok.
Dishes:
chebureks with pollock, pollock with vegetables under caviar sauce.
Presenters:
a dynasty of cooks - Svetlana Bokova, author and brand-chef of Far East cuisine
production "Kamchatka House", Irina Bokova, production technologist
and daughter Yesenia Bokova, 3 years old.
WHITE SEA
COD, 14:30-15:30
Dish:
KOSOVIK pie with cod and kelp
Presenter:
Nikita Galkin, sous-chef of Olga Belonova's ethno-cultural project
"EatInKarelia", Republic of Karelia
FAR EASTERN
SCALLOP, 16:00-17:00
Dish: baked
scallop on half shells
Presenters:
a dynasty of cooks - Svetlana Bokova, author and brand-chef of Far Eastern
cuisine production "Kamchatka House", Irina Vladimirovna Bokova,
production technologist and daughter Yesenia Bokova, 3 years old.
House of
Russian Cuisine, May 24, 13:00-17:00
The performance took place as part of the international Open Dialogue "The Future of the World. New Platform for Global Growth."
One of the tracks of the Open Dialogue is "Investments in Human Capital." The pitch session on this topic brought together over 30 speakers.
One of the key topics for discussion within the initiative became "Investments in Connectivity," which attracted 24% of the essay authors about the future of the world.
