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.
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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.
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.
In December, we concluded the Ob dobra hraná prize game with Jamnica and City Magazine, in which we presented interesting culinary recipes.
The April academy will be playfully spring colored. We will include the first spring crops in the dish and season them as in the old days. We will prepare asparagus with thorn and other delicacies.
Everyone more or less knows what they should change to make their diet healthier. Spring is just the right time to treat yourself to spring cleaning, which has many positive effects.