The best spring gives us, Smakuj Trójmiasto (Taste the Tricity) Spring Edition

14.04.2016

Spring is this special season of the year, where nature wakes up from winter slumber. It is a great opportunity to expose yourselves to new culinary experiences, introduce delicious spring vegetables into your menu, and decorate your kitchen with first spring flowers. Where should you look for inspiration? Of course, at the Spring Edition of Smakuj Trójmiasto (Taste the Tricity) City Culinary Festival.


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40 exhibitors from Tricity, but not only, meals from top restaurants, sweet treats that you cannot resist; top-class products from local suppliers, culinary shows and workshops, tons of flowers, intense scent of fresh herbs, and friendly atmosphere make the Saturday afternoon go by in a flash. This time, spring edition of the festival took place in Stary Maneż in Gdańsk.

-Smakuj Trójmiasto Spring Edition is spring-inspired beverages and desserts served in small portions, as well as in regular sizes, served on the spot or as takeaway. Meals are prepared using spring vegetables, herbs, edible flowers, different kinds of cheese, fruit, in other words – all the best nature has to offer – explains Justyna Zalewska, the festival’s manager.

In the spacious interior of Stary Maneż the scent of marvelous, spring flowers mixed with the aroma of delicious treats. There were pork cheeks and white sausage (Stary Maneż), dumplings (pierogi) stuffed with game meat, or chicken, or vegetarian stuffing, e.g. cottage cheese, pumpkin, and sage (Kotlet), pea soup with coconut milk (Otwarta restaurant), goat cheese baked in filo dough with pickled beetroot and tomato (Prologue).

Czarny Kos restaurant from Borkowo offered millet-stuffed cabbage rolls with mushrooms, tomato coulis, early carrot and herb-roasted potatoes, together with exquisitely delicious rocket salad pesto.

Fish were supplied by Morska restaurant, which offered Dutch brit, octopus with asparagus, and fish and seafood soup.

There were also plenty of exotic flavours to be found. Lao Thai restaurant offered Thai tom-yum soup in its original form (without coconut milk), with shrimps, and delicious, classic mango lassi.

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Amateurs of traditional, Polish flavours had plenty to choose from, as well. Meat aficionados had the possibility to try deer ham or kabanos sausage. Low-calorie, as well as gluten-free snacks were also available, including many different cakes and other desserts.

The spring edition of the Festival is mainly about spring vegetables. Fresh raddish, cucumbers, and chive were supplied by Sławomir Borowiak from Kociewie. Apart from healthy vegetables, the offer included fresh and dried herbs, such as nettles, sorrel, or oregano, and edible flowers.

During the whole day, the stage of Stary Maneż hosted various culinary presentations. Thanks to the “wizards” of The Food collective, guests were able to learn everything about molecular cooking, and take a peek at how to prepare a molecular meringue without egg whites.

There was also an opportunity to polish your skills in creating a tapas and cheese platter. The most studious also learned how to arrange food on a plate in such a way that would make the dishes not only taste well, but also pleasant to the eye.

The mezzanine of the concert hall in Stary Maneż held workshops for herbalists, during which you could not only gain the arcane knowledge of herbs, but also create a home herbarium. The kids on the other hand, explored the colourful world of fruit.

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Smakuj Trójmiasto Festival provides the opportunity to explore new flavours, but it is also a great excuse for a culinary shopping spree. Foodies had the possibility to grab cook books, designer decorations, cooking ingredients, edible flowers and herbs. The stand of Żuławskie Smaki (Flavours of Żuławy), farm from Malbork area that specialises in regional, traditional products, offered local cucumbers, cheese, or pate, as well as lard and sausage from wild boar straight out of Tuchola Forest. All prepared using natural ingredients, without any preservatives.

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Stary Maneż seems to be a perfect place for organising such an event: there is plenty of space, and the mezzanine gives guests additional place to eat, rest, and observe the entire event.

– I think we have come up with a formula that suits our guests, and that is why we would like to hold on to it. The only things that will change will be themes and editions – adds Justyna Zalewska.

Special editions for vegetarians and fans of sweet treats have already been planned.

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