To be "on the crest" or all about the festival scallop in Moscow

Primorsky Krai held a gastronomic performance "Far Eastern cuisine" in the House of Russian Kitchen at VDNKh. The emphasis was made at the presentation of the festival of scallop "On the crest" (0+). The main “speakers” of the event were seaside chefs, for whom seafood, in particular scallop, has long been no secret behind seven seals. This is the chef of the sea restaurant "Rakushka" Nikita Loek, the brand chef of the panoramic restaurant of the water complex "Aquatoria" Maxim Mozharovsky and the brand chef of the pan-Asian restaurant "Zuma" Egor Anisimov. 

During the 6-hour program, six master classes were held, the guests were able to taste several dishes from the scallop (note: about 500 servings were prepared in total), learned the secrets of cooking this mollusk and even learned to open the shell.

This festival is a great opportunity to present our product. We are a restaurant, and the shell is a scallop. That's a direct link. Now we introduce Russia to our scallop, but we want to go further so that the whole world will know about the products of Primorye. Far Eastern cuisine is pure taste, fresh product, which fully conveys the taste sensations of our localization and difference from other regions, says Nikita Loek, who opened more than 30 thousand scallops in the restaurant in two years as a Shaker.

In the program of acquaintance with the Far Eastern cuisine and the scallop, master classes were held on the preparation of the following dishes:

• roasted scallop with spinach and sauce made of red chili pepper;
• seaweed with scallop and mussels with fennel and tomato sauce;
• fresh scallop with apple mashed and red rattle; and rattle with fresh rattle;

As it turned out, the scallop is quite combined with different products. You just have to know how. And there are workshops to help. Almost 500 meals went to the people. In fact, there were twice as many viewers. The lucky ones managed to try who did not have enough – they recorded recipes in notebooks or filmed them. But it is worth admitting that the use of raw scallop for residents of the Western region is doubtful. Apparently, this is typical for the Far East - to feel the texture of scallops of different sizes, vary the sauces and enjoy the taste palette that you feel when you savor this mollusk. A real revelation for the audience was the fact that not only its muscle is edible in the scallop (it is called the nickel), but also the mantle and gonad.

Thanks to the scallop festival, we have a wonderful opportunity to popularize this product throughout the country, share the incredible taste and freshness of this truly cult product. Thanks to this work, we were able to bring a scallop to almost every restaurant in our country. And this emphasizes the growth of the gastronomic level of residents (note: people buy ice cream and fresh scallop, cook at home), visitors in restaurants. In Vladivostok, in the city where two cultures meet – Asian and European – our unique recipes are born, based on our fresh and tasty products, including scallop, sea cabbage, unique sauces, said Yegor Anisimov

And what are black dumplings with scallop and red caviar? This is an opportunity to show that you can surprise even the most refined and capricious gourmets, status persons or just the creative team of Vladivostok chefs? Larchik was just opening. Pelmeni is the product that is in the kitchens of different countries of the world, it is understandable to many. Colored dough is also no surprise today, there are green at the expense of spinach, burgundy due to the addition of juice beets, orange tone gives carrots. But black color is obtained using cuttlefish ink. And this mollusk is found in the Sea of Japan. Such dumplings are cooked much faster than meat. And we must not forget that the cook is the creator. And these dumplings are a combination of dark dough and almost white scallop, and the monochromaticity of shades break bright spots of red caviar. " Participation in such events is an interesting opportunity for professional growth. We communicate with colleagues and visitors, all their different regions. They're also new recipes. I didn’t even know that there were so many cuisines and recipes from different parts of the country, with different traditions, with different ingredients. You can borrow something from colleagues and bring it to us, in Primorye, said Maxim Mozharovsky.

The presentation of the scallop is not limited to the case. Guests of this tasty performance "Far Eastern cuisine" with the help of video materials were also introduced to the possibilities of recreation in Primorye, with interesting locations, gastronomic diversity. And if the first half of the event, many with a share of nostalgia immersed in memories, as they once served, were visiting, lived in Primorye, then young and active were added to the hall. This category of viewers not only tasted dishes from the scallop, but also slowly made plans for the summer-autumn season to get acquainted with the East of Russia.

Tourist and information center of the Primorsky Territory, info@visit-primorye.ru.