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Lesson “Food and Wine Synergy”
French wine Bourgogne Pinot Noir Vicomte Recolte 2008 Doudet Naudin was like a red thread through our lesson “Food and Wine Synergy”. Chef Ivan Slinko and sommelier Ksenia Yangulova came up with the idea to create a synergy of taste that cannot be achieved by drinking wine and food separately. One and the same wine was in each dish of the lesson. It also accompanied the finished dish. We have cooked: roast beef, baked with cherry tomatoes, mixed salad with veal and dessert Pino Ice (Ivan invented this recipe specifically for the lesson, and you, our students, came up with the name). By the way, chef Ivan Slinko is a man who knows his meat. He taught us how to peel, chop and marinade meat, how to use knives, look after them and grind them, how to use “5 fingers” rule to cook steak, and explained what “ripened meat” is and how to store beef at home. The lesson was attended by a special guest – Igor Makarov, CEO of Miele in Ukraine. We were developing a project for a new venue for our culinary school and planned to equip it with Miele appliances, that turn cooking into pleasure.