vinistra gourmet ‘08
Radin R Grand Gourmet – Electrolux Professional
Tuesday, 29 April 2008
3.30 p.m. to 5 p.m.
Kukuriku – chef Robert Kličković, assisted by Nenad and David Kukurin
- marinated sea bass with orange fillets, Pag cottage cheese and toasted almonds
- tortellini stuffed with veal cream, in asparagus, new onion, baby tomato and bear grass sauce
- lamb fillet in thyme sauce on vegetable bed
- white chocolate baskets with chantilly cream and fresh strawberries
5 p.m.
- Electrolux presentation, chef Željko-Neven Bremec
Wednesday, 30 April 2008
11.30 a.m. to 1 p.m.
Restaurant Zigante – chefs: Sanel Haračić and Sandi Rusjan
4 p.m. to 3.30 p.m.
Konoba Morgan -chef: Darinka Morgan assisted by Ana and Marko Morgan
- špaleta (pork front leg pršut-cured ham) with cottage cheese and asparagus
- fuži (home-made pasta) with sausage, ribs and pea sauce
- beef of Istrian cattle braised in stone pot
4.30 p.m. to 6 p.m.
Konoba Toklarija – chef: Nevio Sirotić
- clear mushroom soup
- ravioli filled with pršut (cured ham) and cheese, topped with finely cut pršut sauce
- lamb prepared in a pot with dandelion buds on olive oil, scrambled eggs with wild herbs and nedeva (local specialty)
Thursday, 1 May 2008
11.30 a.m. to 1 p.m.
Restaurant Damir and Ornela – chef: Mattea Beletić
- Kvarner Gulf raw langoustine in olive oil
- raw sole with polenta
- crema pasticcera with mille-feuille
2 p.m. to 3.30 p.m.
Restaurant – Hotel San Rocco – chef: Zoran Čobanov and sommelier Teo Fernetich
- potato cream with black truffles on cuttlefish bed
- polenta and asparagus in Malvasia and olive oil sauce
- strawberry sorbet
4.30 p.m. to 6 p.m.
Restaurant Vela Nera – chef: Dušan Černjul assisted by Štefanija Đokić
- fish carpaccio in orange sauce on julienne vegetables
- black ravioli with porcini and prawns in with wine and asparagus sauce
- high-quality fish steak à la Vela Nera
