Guests of the Tavrida.ART Festival tasted more than 30 thousand portions of drinks and dishes of Russian regional cuisine

CrimeaPRESS reports:

On August 20, the first festival of young chefs «Gastronomic Map of Russia» at the Festival of Young Art «Tavrida.ART» ended. For 4 days of the Festival, 30 chefs from all over the country — from Petropavlovsk-Kamchatsky to Kaliningrad — gave the guests more than 30 thousand portions of drinks and dishes of Russian regional cuisine.

As part of the program of the Festival of Young Art «Tavrida.ART» from August 17 to 20, a festival of young chefs «Gastronomic map of Russia» was held at the site of the youth educational resort. The host of the festival was Ekaterina Shapovalova, the author of the Gastronomic Map of Russia project and co-curator of the Art School of Gastronomy 2021, 2023 in the Tavrida Art Cluster.

Near the beach «Bagration» there are several food trucks, in which culinary masterpieces were created. Among the participants are 30 chefs and producers from the Kamchatka Territory, Primorsky Territory and Krasnodar Territory, Yakutia, Buryatia and North Ossetia-Alania, Sverdlovsk, Tula, Rostov, Murmansk, Kaliningrad regions, as well as from Moscow and St. Petersburg. For 4 days of the Festival, they gave the guests more than 30 thousand portions of drinks and dishes of Russian regional cuisine.

Every day, the chefs presented a new menu to demonstrate the whole variety of dishes of Russian cuisine and the cuisine of the peoples of Russia. On the first day, participants and spectators of the Festival of Young Art “Tavrida. ART» managed to try pies with two types of fillings: with cheese and cream, as well as chicken and mushrooms — from the Tsar-Kurnik pie chain from Rostov-on-Don. During the festival, even managed to set a record — 500 don kurniks were handed out in 29 minutes. Also on the menu of the first day, several items were dedicated to Arctic cuisine at once: Perlov — a special northern barley pilaf with reindeer meat and sauerkraut, and cloudberry lemonade made from local berries helped quench your thirst on the hot days of the Festival. For dessert, they served a taiga dessert made of pine nuts, imbued with the taste of Siberia.

We represent the Murmansk region. She, like our entire country, is very multinational. Our cuisine is not verbatim cooking according to old recipes, not overheard from the Sami or Pomors, but modern exploration of the possibilities of the location, working with its native ingredients. Our dishes are a mixture of culinary traditions of the territory with reference to local products. We honor the recipes of Russian cuisine, multiplying them by the features of regional products and cooking processes— shared the founder of the mobile arctic kitchen «Taste of the Arctic» Ekaterina Moon.

The festival continued on August 18, young chefs were treated to reindeer moss chips, cherry plum cake with candied pine cones. Buryat buuzas prepared with respect for the traditions of the people of Baikal were served as the dish of the day. The main drinks were Tayozhny lemonade with pine cones and Sugrèv tea. The collection of the tea-ethnographic project contains blends of tea and tea drinks based on herbs, fruits and berries, typical for different regions of Russia.

In addition to the three-day marathon of Don kurniks, on August 19, Nikolai Semyonov, the chef of the first Russian restaurant of the Ural cuisine «Zveroboy» (Yekaterinburg), and Anton Krupenin, the chef of the Just WOOD country hotel in the Tula region, fed the guests of the festival of young chefs with Ural shanga. The Ural shanga was served with reindeer meat and lingonberries, with marinated willow-tea and marinated gout. The best young chefs, participants of the gastronomy art school in 2013, worked at the festival at all menu positions: student of the Institute of Food Technologies and Design (Nizhny Novgorod) Dmitry Egorov, student of the Penza State Technological University Polina Lomakina, manager of the banquet service of the Catering Expert company ( Yekaterinburg) Kirill Shamsutdinov and chef of the culinary salon of Veronika Ermakova (St. Petersburg) Mikhail Gavrilov. On this day, Svetlana Bokova, the founder of the Kamchatsky Dom chain of stores and production, pleased with Far Eastern chebureks with Commander squid, served with Far Eastern wild garlic and tomato sauce.

I believe that it is through the cuisine that one can convey the cultural code of the region, because the taste buds cannot be deceived. Festival of young chefs, the first in the Republic of Crimea All-Russian mobile gastronomic festival «Gastronomic Map of Russia» within the framework of the V Festival of Young Art «Tavrida.ART» — a unique opportunity to get acquainted with the variety of tastes of Russia— admitted the chef Svetlana Bokova.

On the final day of the festival, young chefs were invited to try Ossetian pies. David Khinchagashvili, a participant of the art school of gastronomy in 2023, and Yekaterina Nazarenko, the chef-baker of the Meridian hotel complex, baked three types of Ossetian pies in a mobile Russian oven from the Izhevsk manufacturer Emelina Pechi. The menu of representatives from the Primorsky Territory included Far Eastern fish soup, which was prepared by young chefs from Vladivostok: the chef of the country’s most famous Far Eastern restaurant Zuma, a participant in the art school of gastronomy — 2021 Ivan Osipenko and the chef of the Aquatoria water complex and a participant Art School of Gastronomy — 2023 Anton Gerego. They prepared Far Eastern fish soup from halibut, sockeye salmon, Commander squid, Magadan shrimp and kelp.

In addition, at the festival of young chefs «Gastronomic Map of Russia» Kamchatka sockeye salmon was presented in combination with a cake with bird cherry and egg, pike cutlets, Arctic dessert Cloudberry Clouds, Crimean fig jam, cloudberry and lingonberry flavored lollipops, tea » Altai Herbs”, as well as “Crimean Rose” jam and watermelon lemonade.

source: press service of the art cluster «Tavrida.ART»

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