I am thinking. The month of February brings us a very special holiday - Valentine's Day. This opens up the possibility to sincerely show our feelings to our chosen one. In doing so, we need to know his personal language of love.
The holidays are coming up, and at this time it's handy for the kitchen to have an ace up its sleeve. Dragan Marjanović, the head chef of Kaval Inn and Pizzeria, had this in mind as well, who armed us with as many as four at the last CITY CHEF Cooking Academy in 2015. We enjoyed preparing a salad with octopus, chestnut gnocchi with shrimp and fish, a medium-rare beef steak with baked potatoes and a sweet and savory dessert and ended the 2015 season in style. There was no lack of good company, not even a good drop and official water of the Jamnica event.
At the October cooking academy - CITY CHEF, the participants took a close look at Italian cuisine and licked every plate again in pleasant company in the renovated Bosch and Siemens salon. Both the one with Caprese salad, the one with gnocchi with porcini mushrooms and shrimps, and the one with raw "Siciliana" ravioli, and even the Italian tiramisu were not left for later. At the same time, we were also accompanied by a drop of ruj, once it was a glass of ribula, another time sauvignon, the third time chianti, but there was not even the official water of the Jamnica event missing.
In October, we will step into a slightly cooler time, when we will enjoy pasta and meat dishes, which we will also prepare at the October cooking academy, which will be called Italian cuisine. You are welcome!
It will smell like snow, we will decorate the Christmas tree, put grandma's china on the table, light candles and enjoy festive delicacies in good company. The cooking academy will also add its own. We will prepare some festive dishes that you can serve to your guests in December. No doubt they will be licking their fingers.
This time, we accompanied and immortalized the first autumn day with the Cooking Academy - City Chef. This brought real autumn cuisine and delicacies to the city, which made the taste buds happy even on slightly colder days. With the refreshing official guide of the Jamnica event, we explored dishes in the company of chestnuts and mushrooms in the renovated Bosch and Siemens salon, and we said a final goodbye to summer with shrimps.
The September academy will traditionally be dedicated to autumn cuisine and delicacies that are current at that time. Our plates will be colored by ingredients such as chestnuts, mushrooms and produce from the home garden. The official water of the event is Jamnica, but there will also be a drop of rough water.
At the City Chef Culinary Academy in May, we prepared seafood dishes with the participants, as fish meat is rich in amino acids and also vitamins A and D, which are important for normal development.
Spring will wake us up and it's also time for spring dishes. At this year's cooking academy, we will indulge in the charms of asparagus and truffles, which are at the very top of seductive dishes, as they awaken all the senses due to their exciting smell.
At the CITY CHEF cooking academy in December, we prepared festive delicacies under the guidance of master chefs. Check out the culinary pulse in the photo gallery!
A beautifully laid table, candles, grandma's china...an appetizer or two, a rich main course, a sparkling wine Martini, and finally a sweet treat. Of course, let's not forget our endless imagination when preparing a unique celebratory holiday dinner.
At the CITY CHEF cooking academy in November, we prepared Italian meat specialties under the guidance of a master chef, which we rounded off with excellent desserts at the end. Check out the culinary pulse in the photo gallery!