The Gala of AIG PRIX and ARS COQUINARIA awards was held on March 16 at the Bristol Hotel in Warsaw. It was a very special evening for us because our main chef Marek Flisiński received the Chef of the Future award. With this award, he entered the noble community of chefs whose work quality stands … Continue reading "Polish Gastronomy Academy Gala"
Ingredients: • 4 free range eggs • 500 ml fruits of the forest infusion (raspberry, blackberry, blueberry) or any other tea • 10 g salt Parsnip and apple puree: • 200 g parsnip roots, peeled and cut into slices • 200 g apples, peeled and cut into dice • 50 g butter • salt and … Continue reading "Vegetable Salad with Pickled Eggs and Warm Horseradish Mayonnaise"
Lubelskie region has been renowned for ages for growing buckwheat, also called tartary in the past. The tradition of buckwheat cultivation is as old as the hills. This plant has excellent health benefits and it is used to make kasha, flour or cattle fodder. In the Godziszów borough there are 17 kasha plants where, with … Continue reading "Gryczok godziszowski"
On February 8, we hosted a group of our blogger friends at Water&Wine. The meeting was inspired by the Saint Valentine’s Day and each of the invited bloggers had to come up with an idea of one dish she would serve during a Valentine’s dinner. Water&Wine chefs helped to polish up the recipes, and then … Continue reading "Food Bloggers Cook for the Valentine’s Day"
In February, at Water&Wine we had a visit of Radek Zarębiński, sous chef at Gaggan, the best restaurant in Asia according to the 50 Best ranking. Radek was raised in Bielsko Biała, then for over ten years, he’s been living in the United States. He studied cooking at Alma in Parma and then polished his … Continue reading "Meeting with Radek Zarębiński"
Kapuśniak (Sauerkraut soup) is a warming, stodgy soup, perfect for freezing, winter days. It takes its special aroma from sauerkraut but it can also be made of young, sweet cabbage. This dish is popular and well known both around Poland and abroad. It goes under different names, depending on the region: kwaśnica – in the … Continue reading "Sauerkraut soup"
We love meeting people, who inspire us with their passion. This time we met with students from furniture design group, from Józef Chełmoński artistic high school in Nałęczów. We’ve been co-operating with this high school for years. When they came up with an idea for a restaurant project for Water&Wine, we agreed without hesitation. We … Continue reading "Serving cart project"
We try to take the best from our regional culinary tradition. This time we prepared our interpretation of a hearty goulash with slightly vinous and sour-hot flavour with cucumber pickles and tomato concentrate, usually served with bread. The main ingredient of Forszmak (or Vorschmack) is usually pork. Our version of Vorschmack is made of caramelised … Continue reading "Lublin Vorschmack"
Every week we are meeting with Ania and Rafał, the owners of Mleczna Droga (Milky Way). Each of us has his favourite among their products. Kamil’s number one is a mature cheddar cheese, but actually, he likes it most at the early stage of maturing. Michał cannot imagine his desserts without the wonderful, fat milk … Continue reading "Milky Way"
In late September we had a pleasure to visit Antonius Caviar – an exclusive caviar producer whose caviar we are using on a daily basis in our restaurant. We arrived in Ruś near Olsztyn at the special invitation of the company. Together with other chefs and journalists, we took part in a tour of the … Continue reading "Visit at Antonius Caviar"