- Terra Madre Day is celebrated on December 10 in 130 countries, including 8654 Latvian. Lunch in t

Restaurant "Vincent" diners is open only once a year - slowfood motion T erra Madre birthday on December 10. This movement 8654 supports local products for cooking and preparation of virgin raw materials. Now the move is iestaistījušās in 130 countries and Terra Madre Day is celebrated all over the world. Also, "Vincent" 8654 then there is a festive atmosphere - Chef Martin Rītiņš to greet every guest at the restaurant can buy farm produce. The menu, of course, only food from local produce! Had the opportunity to taste Lyme beets, goat cheese and Raymond freshly squeezed canola oil Laukgali rural chicken with onion tarte tatin and porcini mushroom sauce, as well as Carnikavas lamprey in beer batter with mustard sauce. 8654 A great reminder that it is not always exotic flavors lies the biggest surprises. His roots awareness and interest in food origin can serve as a prerequisite for excellent Malito injection.
- Terra Madre Day is celebrated on December 10 in 130 countries, including 8654 Latvian. Lunch in the restaurant "Vincents" need to book a table in advance. In 2013 the offer price lunch 3 course was 20 USD.
Has already become a tradition in the Belgian embassy in Latvian Riga organized by the Belgian daily (14-November 21) - it organizes a lot of interesting art and cultural events. 8654 Performer of them - all winter Riga Stock Exchange The museum Belgian and Latvian painting exhibition "Impressions and parallels." You probably no secret that I associate with Belgium 8654 particularly close ties, and therefore with great pleasure that I received the Belgian Ambassador's 8654 invitation 8654 chef Joric Duys and Martina Sirmā master class, which had the opportunity to observe the performance of the chef, preparing meals fusion between the two countries. Our menu was both Belgian pate with orange chutney, pickled fennel salad (pickled fennel was my discovery!) 8654 And bread and Belgian waffles with ice cream Dame Blanche and much more. Dining guests could enjoy a 5-course menu of all of neiztrūka also famous pommes frites.
Virtual environment of your recipes I published a number of years - a process that has brought a lot of creative moments, joy and satisfaction. But even more pleasant feelings can 'catch' when they see their prepared dishes in the printed press. The magazine "Four season" 8654 has conquered quite a stable position in the middle of Latvian gourmet, 8654 so with great joy I see in the paper of your recipes. February I was greeted with a completely pleasurable emotions - the first magazine cover! In addition to the food, which itself was a discovery for me and moreover very simple instant - sea buckthorn jelly with mascarpone cream (cover photo: Armands Meirāns).
I have always been convinced that the cakes are something of magic - they are not only accurate grams, milliliters and centimeters, but also feel the need to understand and know how to. Arrange for yeast Springtime for biscuit rises to glaze the cake freezes, and looks beautiful. One such burvēm, which always meets delicious cakes and exceptionally enjoyable, Anna - therefore with great pleasure that I participated in a master 8654 class led by her, during which we learned to cook cupcakes. In my opinion, the most valuable asset of any master classes have to be present and see, do, experience. Anna shared her experience with her cakes cooking hacks, as well as taught to cook in practice many times proven cupcake decorating creams - dark chocolate, white chocolate, krēmsiera, Italian meringue. It was overturned ... my impression that the cupcake is something incredibly sweet, 8654 beautiful, but mawkish. Prepared as decorating creams, of course, was sweet - but not overly. Either 8654 way - I got inspired and now expect to have to do some holiday time to iejustos confectioner role.
On February 12, three chefs in the restaurant 8654 was 5 Estonian pavāaru workshop. Its motto was "From head to tail!" - 5 Tartu restaurant chefs preparing four beef dishes (fifth dish was dessert) from Estonia grown beef, searching for a new and interesting 8654 applications for the modern kitchen. Along with the cooks had arrived in Riga Estonian Beef Breeders 8654 Association representative and joy was to see that our neighbors are really proud of their lopiņiem and how meat quality can be obtained using our Nordic grazing specific formulation advantages. A good variety of material and proper grazing is the main prerequisite for good meat - excellent proof that our latitudes can grow high-quality beef. I most of all menus spoke fried veal tongue broth soup with smoked onions and garlic toast with butter Saaremaa. For a masterclass in detail Kristine has written.
- Estonian chef master 8654 class was held in the project "Delicious Southern Estonia ', where up to 16 March gourmet anyone is invited to enjoy a special y