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!
All summer there are more or less light and fresh dishes offered by nature on our plates. Since it already smells like summer outside, we are in this time CITY CHEF cooking academy rolled up their sleeves and let themselves be trained to the chefs from the Kaval Group.
Together with the chef Dragan Marjanovič from the Kaval inn we prepared some excellent seafood specialties: sea bass carpaccio, sea bass and pasta with chanterelles and fried shrimp. Pastry master Greg Roda from Lolita confectionery and cafe under his guidance, he led us in the preparation of carob flan with dried fruit and souffle with fresh fruit.
We started our culinary journey with an elegant, refreshing cocktail Martini Royale and ended with a delicious sparkling wine for dessert Martini Asti. They also introduced themselves a winemaker: Stockelj and Petrič from the sunny slopes of the Vipava Valley. Official water City CHEF cooking academy was Pit.
To help with the organization CITY CHEF cooking academy we thank:
Siemens household appliances, Pit, Kaval Group, Merit international, Štokelj wines and Petrič.
Photos: Anže Vrabl
