Primorye strengthened its gastronomic position at the Days of the Far East and the Arctic at the exhibition “Russia”

The Day of the Far East and the Arctic at the international exhibition-forum "Russia" is not only a business program, lectures on the eastern borders of Russia, it is also tasty events. On the site of the House of Russian cuisine, master classes were held from chefs of restaurants in the Far Eastern regions and the Arctic. Primorye was represented by masters of Far Eastern cuisine Egor Anisimov and Andrey Yen (restaurant Zuma), Valery Bogatyrev and Vitaly Maltsev (restaurant "Business in Meat"). From the restaurant Zuma in the menu of stroganine roe deer, venison with dried grapes and juniper sauce. The gastronomic tandem of the restaurant “Business in Meat” prepared smoked raisins with garlic puree and smoked terfuge with burnt butter. 

The main task of Primorsky residents is to present Far Eastern cuisine using local products, do not forget about traditions and surprise visitors of the event. And there were about 100-120 people. There were not enough chairs for everyone, so someone had to watch the priesthood of the cooks standing up. The “people” took 200 portions of the declared dishes. Tasted, stretching the pleasure of taste variety and texture. All gastronomic offers were highly appreciated by experts from the people, who noted the unusual taste of each of the dishes, the originality of the combination of products, the tenderness of the sauce and non-trivial serving. In addition to Primorye, the gastronomic opportunities of their regions within the framework of the Day of the Far East and the Arctic were represented by the Republic of Sakha (Yakutia), the Murmansk region, the Magadan region and the Republic of Buryatia.

Primorye is the first region that in the summer of 2022 raised the topic of connection at gas festivals of the Arctic and Far East regions. And already in the autumn of 2022, an event “From the Arctic to the Far East” was held in Vladivostok. More than 20.5 thousand people visited it, of which about 40% are guests of the region, 40 pavilions worked. The event for Primorye was a real breakthrough. There is Arctic cuisine, there is Far Eastern, but people are still interested in delicious dishes, clean environmental and fresh products, as well as skill, and sometimes virtuosity in the work of our chefs. And once again, we want to show how great and effective the strength of the association, the united work of like-minded people, aimed at promoting local gastronomy, and acquaintance through food with the traditions and customs of a particular region. After all, each subject has delicious food and interesting places to visit. Our task is to unlock this potential, said Olga Gurevich, Director of the Tourist and Information Center of the Primorsky Territory (Visit Primorye) during the event.

The combination of local gastronomy and tourism gives an amazing effect. Local dishes reflecting the cultural characteristics of the region are increasingly in demand among tourists. And when guests from different regions and regions present their opportunities at such venues as the House of Russian Cuisine, the interest in traveling around the country increases significantly. A huge help in the implementation of gastronomic events is provided by the author and head of the project “Gastronomic map of Russia” Ekaterina Shapovalova. The main thing is that the regions have a desire to develop this direction and promote their gastronomic flavor. Recall that this year Primorye is set to receive 4 million tourists and gastronomy here will play an important role