Scallop festival in Vladivostok: restaurants “step up” on watch

Far Eastern scallop festival has long been a hallmark of Vladivostok. Despite the fact that this mollusk is known to citizens and loved by them as a product, the event still arouses interest. But after the festival stepped from the walls of restaurants to the street, its popularity only grew. Today, the festival “On the Ridge!” takes place from 1 to 15 July. According to the established tradition, the festival has two formats - restaurant and street. In the first case, there are 34 cities across Russia and 167 restaurants. In Primorye - 22 restaurants from Vladivostok, two from Artem and one of Nakhodka. Restaurant history is always a kind of gloss, sophistication, the desire to emphasize the taste and atmosphere. The street is simple, noisy and delicious too.

And now that year we celebrate the birthday of Vladivostok to the taste of Far Eastern cuisine. As expected, the scallop will be the basis of gastronomic offers from teams of cafes and restaurants of Vladivostok. And although the street part of the festival is not the first time, but we will be surprised.

Take note of gastronomic events

On City Day, that is, July 5, at 11:00, Far Eastern breakfast is planned. The base is scrambled eggs. And then the cooks will diversify this morning dish with different products. In the course will go pollock, fern, kimchi and, of course, scallop. We add various spices, seasonings, herbs and get a divine taste. Such a dish immediately makes it clear: you are in Vladivostok, on the shore of the Golden Horn, in a city with a special atmosphere and a unique gastronomic mosaic. Far Eastern breakfast will be served on huge pans.  It is prepared by chefs from restaurants and cafes: ZUMA, Omlet Station, TOKYO, Coffee Machine, TOOMAN and Mirine. 

At 13:30-14:30 guests of the holiday will be treated with a branded drink - this is lemonade "Vladivostok - 165". Teams of the pan-Asian restaurant ZUMA and the chain of cafe "Omlet Station" will prepare 165 liters of a refreshing drink, which will slightly cool the heat of the holiday and add flavor to the mood

At 15:30, the team of the Mirine cafe chain will prepare a Far Eastern pibimpab for the guests of the holiday - one of the hits of Korean national cuisine. Korean cuisine is one aspect of our gastronomic culture. So the balance of five tastes, and this is sweet, sour, bitter, salty and spicy, is firmly established in our preferences.

At 17:00 the completion of the collective creativity of Vladivostok chefs will be a dish of crispy chips with delicate seaside scallop and juicy pollock fillet in cream sauce with pollock caviar. Garnish is a fresh salad of Beijing cabbage and carrots. Bright appetizer with a marine character and shockingly tasty combination - from the network of modern street food Food and Point. and the pan-Asian restaurant ZUMA. 

Gastronomic master classes

But what holiday without educational? The program has seven master classes. We learn the secrets of local gastronomy, master the basics of cooking dishes from local products

At 12:25 we master a delicious sandwich / dessert / snack - this is sea bread with whipped butter and kelp jam. The tone is set by Maxim Prokopyev, brand chef of the School of Far Eastern cuisine and bistro "AGAR-AGAR". By the way, for many, the taste of freshly baked bread with butter and jam is a real return to childhood.

At 13:20 we learn to cook Far Eastern scallop with fern and pollock biscuit. Roman Kotovsky will share his secrets with the brand chef of the pan-Asian restaurant ZUMA.

At 14:15 we will master the gastronomic "ping-pong". Alexey Akhmedov, the chef of the Umami Ramen Club restaurant chain, will teach you how to cook Far Eastern balls with scallop and squid.

At 15:10 Timur Shukurov, the chef of the TOKYO restaurant, will more fully reveal the the the theme and the taste palette of the scallop, preparing crispy Far Eastern scallop with vegetables, always saves a taste of 16>> Here the tone is set by Azamat Mukhamedov, brand chef and founder of the Omlet Station breakfast chain.

At 16:55 - integration of the Far Eastern scallop into Georgian cuisine. The process is fascinating. Primorye and the Caucasus, mountains and sea, all in one dish. Brand-chef Badri Lemonjava and chef Timur Akchurin from the chain of Georgian restaurants "Supra" will prepare coconut chkmeruli with a Far Eastern scallop.

On the clock 17:50 - so the dinner arrived. Vladimir Kozhevin, brand chef of TOOMAN Restaurant, offers to master and taste the "strong" profile of Far Eastern scallop with cucumber sour cream sauce and smoked pea puree with mint.