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From Spain to Japan for Three Days
The 4th International Gastronomic Festival “Food-Show” was held at Manege Central Exhibition Hall for three days at the end of May. In this year organizers arranged gastronomic journeys for guests relating to culinary traditions of the world. Distinguished chief cooks, entertainment and television stars represented Russia, Italy, Spain, France and Japan in their culinary shows and master classes. The main program was supplemented with a number of arrangements dedicated to healthy eating: dieticians consulted all people interested. The display area of the food show was occupied by companies, manufactures of food and beverages. Competitions and prize drawings, unusual performances, tasting of new products were held at stands. Professionals were interested in news in the field of food technology development. An independent part of the exhibition was occupied by tobacco companies familiarizing visitors with traditions of various countries — Cuba, Nicaragua and others. Demonstration of products was accompanied by performances of Cuban dancers and exhibition of pictures of modern Cuban painters. The performance of an unusual band, Viennese vegetable orchestra, took place on the opening date of the festival. Musicians played music in various styles — jazz, techno, rock and pop. This group is unique because it plays music using instruments made from various vegetables. Musicians create flutes from carrots, drums from pumpkin, “cucumberphone”, “eggplantphone” and other original instruments by themselves on the eve of each concert. According to bandsmen only fresh vegetables sound well. In reality, carrot warbles were very melodious and nobody from listeners was indifferent. The culinary show of famous confectioner Alexander Seleznev (who cooked a huge honey cake) was held on the first day. 
Professional cookers-stars and screen stars were the key characters of the Food Show cultural program during the subsequent days of the festival. Serbian chief cook and anchorperson Serge Markovich shared his secrets of cooking Spanish paella. Chief cook of Ararat Park Hyatt Moscow Hotel, Frenchman Guillaume Jolie familiarized visitors of the festival with intricacies of cooking refreshments in the style of French aperitif. Such gastronomic concept — communication and refreshments — is offered by Frenchmen as an option to long and heavy meal. Italian chief cook of Cherry Mio Restaurant Andrea Galli showed a master class relating to summer quick soups and cooked three cocktail soups: beet, spinach-yoghurt-tomato and okroshka with strawberry and cultured milk Tan. The hall was filled with smell making mouth water, blenders were buzzing, pots were opened with clicks, frying pans were sputtering, cooks were tinkering and the audience was gasping with delight. 
Successful show is a festive occasion in the first place. The Food Show was not an exception offering visitors not only training, but also entertainment. Final competition of popular casting was held at the stand of TV channel The gastronomic festival was conceived by organizers as a festive occasion for the whole family. That’s why special area with mini cinema, playing area with a trump, huge construction set and a dry swimming pool were created for the youngest visitors of the festival. Kids made crafts, photographed with characters from favourite animation film Smeshariki in the creative area. Replete and satisfied visitors went away discussing recollections of culinary exercises and fiery performances of professionals of the world culinary. |
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© 2010 Department of Foreign Economic |