CrimeaPRESS reports:
Guests can enjoy original dishes from Sevastopol chefs.
On Friday, November 17, the traditional, already 11th gastronomic festival “Crimea on a plate” starts. It will be dedicated to the 240th anniversary of Sevastopol and within a month everyone will be able to try sets of dishes from the Hero City’s cuisine, some of them recreated according to old recipes.
According to Tourist portal of Crimea, 18 Sevastopol restaurants will take part in the “Crimea on a Plate” gastrofestival. As event organizer Denis Shtukaturov clarified, the chefs were asked to dream up and design sets of dishes that, in their opinion, could become the basis of classic and recognizable Sevastopol cuisine.
The sets will be presented in three price categories – 1,390, 1,690 and 1,990 rubles. Prices are primarily influenced by the number of dishes in one set: according to the rules, there should be from 4 to 6, including dessert. In addition, the more expensive and complex ingredients are used, the more expensive the set is again.
One of the culinary surprises of the 11th festival will be an experiment in the reconstruction of a historical dish.»salt-sisol«, which was prepared in the restaurant at the famous hotel «Kist» on Nakhimov Square.
Here’s what he writes about this dish Kist: History of Sevastopol:
The founder of the establishment, Osip Natanovich Kist, as a restaurateur and a great gourmet, invented the “salt-sisol” dish, which became the hotel’s signature dish. They said that Alexander Nikolaevich Vertinsky loved this dish, who said that “the Kista Hotel has the only decent restaurant in the city, where all our brethren gathered: actors, some of the writers and many ladies.” It was noted that people from all over the empire came to Kist to try the delicacy. However, another Sevastopol resident is also mentioned, who allegedly also invented this dish: in 1904, a sausage and gastronomic store of Alexander Ivanovich Schneider opened in the building of the Bristol Hotel, whose signature dish — “salt-sisol” — was praised by many officers of the city.
The original name of this dish is “filetti di sogliola con giuggiole” (“Fillet with jujube”). Jujube is a Chinese unabi date, also known as jujube, growing in Transcaucasia, Central and Southeast Asia, Japan and China. These dates are used in the cuisine of the peoples of China, Japan, and Indochina in fresh and especially dried form, since they become more aromatic when lying down. Their taste perfectly emphasizes the taste of fish. This is how the idea of combining fish, dates and citruses came about.
On the opening day of the gastrofestival, Sevastopol residents and city guests will be treated not only to tastings, but also to prizes and gifts.
Traditionally, we will be playing and giving away sets. And also reward the most active festival guests– shared with Crimea tourism portal Travel Crimea Denis Shtukaturov.
The festival will last until December 17. As always, all information about participating restaurants and descriptions of sets will appear on official website gastro festival the night before the start.
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