In 2024, the street part of this gastronomic event underwent some changes. This affected the venue and dates, the list of events and the variety of tastes. But they only added color to the festival and expanded the taste palette.
The venue for the delicious celebration was the Tsarevich Embankment. The first part took place during Youth Day. And since Vladivostok, along with Moscow, has become the youth capital of Russia, this was reflected in the program. And one of the delicious symbols of Vladivostok is in the brand book of the youth capital.
The event was attended by 20 restaurants and cafes of the city, half of them tried their hand at a city event in the fast food sector for the first time. And it doesn’t matter whether you are a newbie in this business or an experienced “breadwinner”, but the task is the same: it should be tasty, varied and affordable. The list of dishes on the menu was dictated by our delicious “pride” – the Far Eastern scallop. And in the general list of declared offers, almost half fell on dishes with this seafood. And since Vladivostok is a fusion of Europe and Asia, it is not surprising that the dishes corresponded to this position: tom-yam and gyoza, khinkali and skewers of scallop, wraps and scallops in citrus sauce and so on. The festival guests, who were residents and guests of Vladivostok from different parts of Russia, were left to marvel at the diversity and creative ideas of the chefs and try, try, try…
Photo: Primorye TIC
Youth and enthusiasm “ruled the roost” during the master classes. You should know that Primorye chefs are not well-fed men of respectable age, but young 30-35-year-old slim guys with stylish haircuts, fashionably dressed, and some are even fathers of many children. During the holidays, 8 master classes were held. The chefs, in the company of friends, colleagues and family members, after all, the Year of the Family is still on the calendar, introduced the participants of these “lessons” to their favorite dishes and cooking secrets. In total, about 650 guests of the holiday attended the master classes.
During these days, we even managed to form a TOP-10 of scallop dishes popular among the youth of Vladivostok. The palm of primacy went to the Far Eastern pilaf with seafood. And then: the first Far Eastern shawarma with scallop and bacon, noodles with scallop and vegetables, crispy tubes with scallop, Tom Yam soup with scallop and mussels, spaghetti with scallop, pian-se with scallop, airy rice balls with scallop filling, koloboks with scallop in creamy curd sauce. The rating top ten was “closed” by bacon rolls with scallop
During the 2.5 days that the food street worked on the festive site, almost 18 thousand portions of food and 10.5 thousand portions of drinks were sold.
Photo: Primorye TIC
A week later, the street part of the “Na Grebne” festival “sparkled” with new colors and aromas: Vladivostok celebrated its 164th birthday. And it began with a Far Eastern breakfast, which was organized by the Primorye TIC and the brand chef of the pan-Asian restaurant Zuma Egor Anisimov, the chef of the Tokyo restaurant Roman Linkov, the brand chef of the V/K “Akvatoriya” restaurant Maxim Mozharovsky, the director and chef of the breakfast cafe “Omelet Station” Azamat Mukhamedov. Each tried to embody the geography of the region, the format of the restaurant and the use of local products in their dish. The delicious breakfast, which was a giant scrambled egg with a scallop, was cooked in four huge frying pans.
The result: four completely different recipes, united by the main ingredients, the beauty of the preparation and excellent taste. Judge for yourself: scrambled eggs with scallop, tomatoes, sweet pepper and cilantro; scrambled eggs with scallop, hondashi seasoning, stracciatella cream cheese and sesame oil; scrambled eggs with scallop, shrimp and champignons; classic scrambled eggs with scallop. And the guests wanted to try everything. As a result, the chefs as a united team prepared another frying pan of scrambled eggs, which also quickly found its fans. In total, 700 portions of breakfast were sold to the masses, for the preparation of which 20 kilograms of scallop and 820 eggs were used.
Photo: Primorye TIC
Today, the region is solving the problem of introducing Far Eastern breakfasts in hotels. This is an excellent opportunity to give the guest an understanding that he is in Primorye. And this is achieved thanks to the products and dishes that will be on the table. Scallop is an excellent addition to this list. It is gratifying that hoteliers and restaurateurs here are acting as a united “front”, since this topic is finding more and more supporters.
In total, on City Day, chefs from Vladivostok restaurants and cafes sold more than 10 thousand portions of dishes with a Far Eastern theme and more than 7.6 thousand drinks.
“The street festival “Na Grebne” has become a tasty brand of the city. The participation of restaurants in this street event, and even with such a “secular” product, shows the democratization of food. This allows you to grow professionally, instills a culture of food. I want both such a product and dishes from it to be more understandable and accessible to city residents and guests. So that acquaintance with a local product, dishes prepared from it, takes place not in a restaurant hall, but in a good atmosphere, on the seashore, among friends, an interesting program. We are sure that subsequent festivals will be as bright and tasty as this one,” shared her thoughts Olga Gurevich, Director of the Tourist Information Center of Primorsky Krai (Visit Primorye).
Source: rg.ru
