55 tips for a summer escape, this is what we offer you with the edition of our summer issue, which will accompany you during the endless holidays and guide you to city events, to music festivals and concerts, to a movie night or street theater, to a visit to an exhibition , to clubs, for an urban stroll or a city stop, for a cocktail or ice cream...
city magazine
It seems that my mind is already flooded with a "beach" program, as one of the actors in the gambling commercial calls it, and it seems that my life battery is already deep in the red zone, "coughing" those, just a little bit more useful, energy atoms. It will have to last until July 13, when the last poker cards will fall and the Maracana in Rio de Janeiro will finally serve the winner of the grand final in football, and Slovenia will serve the results of the national assembly elections, among other things.
As part of our June CITY CHEF cooking academy, we indulged ourselves with light seafood delicacies and fresh desserts. Check out the beat in the photo gallery!
Oh, Brazil, Copacabana, samba and bossa nova, exotic flavors, naked bodies and football. It already sounds too fairy-tale, almost kitschy, as if following the script of some telenovela, and if the land of endless sandy beaches really becomes the host of the World Cup in football, then it is worth making an effort to score a goal in the opponent's net, just to be there.
The memories keep pulling me back when I think about music festivals and the fact that those real rockers that I adore the most are growing old with me, and this very year almost all of my favorites will be hustling on the old continent.
All summer long, we will indulge ourselves with light and fresh dishes that nature offers us. Since it already smells like summer outside, we will spoil our taste buds with light seafood delicacies and fresh desserts at the cooking academy in June. So let's roll up our sleeves and leave it to the trained chefs, who will also entrust us with a recipe.
Sun + rain = rainbow. May + French Riviera = crowded. Chanson + champagne = hedonistic French pleasure. Flashing camera + human = paparazzi. Cannes + film = glamour. Gold + palm = glitter for the best.
We are expecting a new guest chef in May. We have invited top chef Igor Jagodic from the restaurant Strelec, who will reveal a recipe to us with his knowledge and experience.
Hand on heart, in America it is possible to turn even such an unusual and simple dish into the American dream, even if its origin comes from a not-so-close place, but from a completely different side of the world. The delicious culinary legend, which was previously perfected and supplemented from the plains of Central Asia through Europe, eventually managed to cross the Atlantic Ocean with German emigrants from the port of Hamburg and arrive in a city that is still famous for the best burgers in the world.
As part of our cooking academy, we had fun preparing asparagus together with Velikopaline hard cheese trnič. Check out the beat in the photo gallery!
"Don't let us forget that there was once a city, brilliant for a brief time, it was known by the name of Camelot." It is a famous phrase from the musical of the same name by Alan Jay Lerner and Frederick Loewe, which was based on a book proposal by TH Whit. Where stands the famous castle with the famous round table of King Arthur and his knights, where stories of honor, betrayal and passions were woven, remains a mystery, and our heads are full of them, where imagination and dreams reside, in which almost always there is one place we long for.
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.