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X-WR-CALNAME:Maria Kalenska Gastronomy Blog
X-ORIGINAL-URL:https://www.myodesacuisine.com
X-WR-CALDESC:Events for Maria Kalenska Gastronomy Blog
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TZID:Europe/Kiev
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DTSTART:20120325T010000
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DTSTART:20121028T010000
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DTSTART;VALUE=DATE:20120408
DTEND;VALUE=DATE:20120430
DTSTAMP:20260513T012247
CREATED:20200722T164338Z
LAST-MODIFIED:20201102T183013Z
UID:12592-1333843200-1335743999@www.myodesacuisine.com
SUMMARY:Meat & Grill & Barbecue Course
DESCRIPTION:The second culinary course of our school was a real preparation for Odessa May holidays. It was in April\, during a season of young meat 😊 The full course consisted of 4 classes devoted to poultry\, veal\, beef\, pork and young lamb. We invited the chef\, Ivan Slinko\, to lead the course\, a man who knows his meat. Every morning before class\, we went with a chef to the market Privoz\, got acquainted with the “inherited” sellers\, learned to understand meat\, determine its freshness and quality. We also chose spices and vegetables for the lesson. The chef handed us “passwords” so we can buy the freshest greens at Privoz “from under the counter”. During the lessons\, the chef taught us to properly peel\, chop and marinate meat\, butcher the bird\, how to use “5 fingers” rule to cook steak”\, mix aromatic spices for marinades. And\, of course\, Ivan taught us to fry!!! The last lesson of the course on April 29th\, we spent in the restaurant Gogol by the Sea\, and prepared a real Odessa barbecue on a huge grill with a view of the bluest Black Sea and breathing the fresh air. During the course\, we used many different pans\, studying the influence of the material from which the pan is made on the final taste of the dish. But the knife was the most important subject throughout the course. Perfectly sharp\, hard\, but flexible enough to enable it to easily carry out any technological process associated with meat. For each lesson of the course\, sommelier Ksenia Yangulova picked up the best wines from the Goodwine assortment. Our hands weren’t lazy: we cleaned the fillet\, chopped lamb\, marinated kebabs\, grinded spices\, grilled steaks\, rolled rolls! And at the end of each lesson our mouths did not get bored 😊: everything cooked had to be eaten by a large good company\, as is customary at Odessa feasts in May. \nLesson №1 “Poultry”\nLesson Recipes: \n\nGrilled chicken salad\nChicken with goat cheese and grapes\nMasala goose breast\nAyran by Ivan\n\nWine: Costalago Rosso Veronese Zeni; Rose mateus \nPhotos from the lesson \n  \nLesson №2 “Beef”\nLesson Recipes: \n\nGreen cheese salad\nBeef roll with mushrooms and cheese from Odessa banquets\nBacon-wrapped fillet steak\nRed sauce for meat\nAyran by Ivan\n\nWine: Carmenere Tarapaca; Rose Cabernet Sauvignon Syrah Tarapaca \nPhotos from the lesson  \n  \nLesson №3 “Pork”\nLesson Recipes: \n\nGreen mixed salad\nGaram masala pork\nMustard pork chops\nGaram masala\nPanch phoron\nAyran\n\nWine: Shiraz Malbec Alta Calia; Rose gazela \nPhotos from the lesson \n  \nLesson №4 “Young meat”\nLesson recipes: \n\nTender veal kebab\nCountry pork kebab\nGrilled lamb\nGrilled vegetables by Ivan from the best Odessa steakhouse\nAyran\n\nWine: Shiraz Malbec Alta Calia \nPhotos from the lesson \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n
URL:https://www.myodesacuisine.com/event/meat-grill-barbecue-course/
CATEGORIES:Events & Tours
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