Oooo, I will also try black foot ham. Have never gotten it yet, I

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Yesterday morning I woke up to an e-mail stating: "Have got a free room for a gastrotur in Aarhus tonight - do you have the time / desire?". It took me only a few seconds to say yes - for sikke as an upmarket offerings. The trip was organized by Sonja Poulsen Aarhus Festival Week, which this year offers 'Preview at street level'. international culinary center It is "A gastronomic red route" for 8 of the city's eateries international culinary center where one of just 100 kr per place gets quite + a glass of wine. It is a really great opportunity to get a taste of what the various eateries have to offer. In the U21 Nations Cup football - has also held the Nations Cup for U21-chefs. international culinary center 3 teams from Denmark, England and Spain compete in 3 rounds (I must be a guest judge at the final of the morning). Yesterday was the 3 national teams coaches, international culinary center journalists, food writers and administrative head of the festival week, Anders Dahl squad, so in a luxury gastrotur around 6 selected restaurants in the city: Hotel Royal, Canblau, international culinary center Malling & Schmidt, Ferdinand, Svineriet and Frederikshøj - and I was allowed to come along. There were wonderful wines in the glasses for everything we took - but I choose to focus on the food. We met at 17 at the Hotel Royal. Here was laid for us in the Rose Suite. The hotel has just been taken over by the man behind more to the city's restaurants (blah ET and TGV) and must now be converted to 5 star standard. In this connection, a brand new restaurant 'Royal Kitchen'. The restaurant is not open to the public yet - but we got a taste of what the kitchen can do. Quite a small dinner on 1 plate. First a cheeky bet case: foie gras terrine of smoked eel with chervil, lemon cream? and crisp rye bread flake. A surprisingly good combination of fish and foie. Then fried sweetbread on pea purée, pea and pee shoots. A powerful morel sauce perfect law. Brislerne was butter international culinary center tender and very tasty accompaniments. And to finish a bitchin little strawberry salad with chocolate ganache and crunchy. Next stop was Canblau and a visit to Jimmy Holm with a history of blah El Bulli. Here we were treated international culinary center to Spanish tapas in a tremendous quality. Bellotta Iberico - Iberian black foot ham from Seville. The ham comes from pigs that roam freely in oak forests and feed on acorns among others. Both the meat and the fat has a delicious nutty flavor. Oh, it melted on the tongue in the most comfortable way. "Grilled neck of pata negra with sesame housin and fresh onions" - tender slices international culinary center of black foot pig with aromatic sauce. Right in the closet. Albondigas de ternera - Spanish international culinary center spicy meatballs. Juicy, delicious and with a very pleasant texture. A pimped 'Caesar salad' with crisp, breaded prawns, parmesan galore and caviar. A truly class culinary surprise. I've never gotten grated parmesan on something deep-fried before - but it works. "Salad with goat cheese cream, olive tapenade and mango" - again a surprising salad with different international culinary center flavor combinations. Bitter lettuce leaves, sweet mango, the salty tapenade and silky goat cheese cream. And while goat cheese is not among my favorites, I took still 2 times. Nuff said! We were then picked up by a bus and driven out of Malling & Schmidt in which Thorsten Schmidt served international culinary center up some hay. And with hay I do not think anything bad - but literally hay. Hay boiled potatoes, 'false' hay made from beans and hay-smoked egg yolk. There was seasoned with cress and fresh hay. There was missing just one important element: the cheese. Thorsten generously shared out the most amazing nutty cheese I've ever tasted. I already got to taste it to the Regional Nordic Food Festival and it was a pleasant reunion international culinary center (can you say gensmag?). The cheese was found in a cave in 2004, but no one knows how long it has been there. There are only 7 in the world, Thorsten has the second We were instructed to touch right together so the yolk could play sauce. It was a mild and very pleasant right with the taste of warm summer and autumn. Then we went out on the bus, which headed towards the city center international culinary center and the nearest restaurant. More on that later, now I'm in and act a little gadgets for the kitchen. I also just a quick stop at Lille Torv where today is a burger competition on the grill. A handful of chefs give their best shot at 'The World's Best Festival Burger' - and the winning burger will be sold in Aarhus Festival. Good Friday international culinary center to everyone.
Fat, Malou. You've really got the right end with all the exciting events that you are invited to. I am ONLY a bit jealous :-) is soon up for a Inco trip. I have a week back at school, so I have plenty of time. Hugs Britt (Gourmet Giraffe) Reply Delete
Oooo, I will also try black foot ham. Have never gotten it yet, I'm a little scared off by those insane prices. But Aahhhh where it seems that gorgeous international culinary center look! Especially international culinary center the Spanish section. 'Goose (f) said! Reply Delete international culinary center
Friendship Bran .. It looks suuuperlækkert out. Ahmmenammenam. Cool for you, you are invited to exciting events. Fully deserved if you ask me