November 11 and 12, 2022
The essence of the forest - tasting dinner
"The tasting dinner planned by us for the long November weekend took you to the fragrant, magical world of the forest. It made it possible to get to know or rediscover the taste of venison, which on the plate met with the treasures of the forest undergrowth. Sweet pine shoots, tart blackthorn, fine boletus or aromatic elderflower are just a few of the delicacies that emphasized the taste of deer, wild boar or pheasant meat bites. Background music, smell, decor... - we have ""made up"" a forest world for you to make this unique seven-course dinner a feast for all the senses. We have revealed the secrets of the forest to you, we have reached its very essence.
It was a real culinary walk through the forest wilderness.
The flavors and colors on the plates were created by:
Ernest Jagodziński gained his experience in, among others, in the ""Sens"" restaurant and the Intercontinental Hotel. In 2005 he won the Martell competition for young talents. In 2017, he was awarded the title of Chef of Tomorrow by the prestigious Gault&Millau Polska guide. In November 2018, he represented Poland at the famous Chefs en Or culinary competition in Paris. In 2019, he took second place in the Polish selection for the international competition Bocuse d'Or. Currently, he is a trainer at Bocuse Academy and prepares culinary arts adepts for competitions. He teaches the young generation how to work effectively and cook in accordance with the culinary arts.
More information about Chef's Table by Ernest Jagodziński at: https://chefstable.com.pl Marek Kropielnicki is an experienced chef and a master of culinary creation. He gained experience, e.g. in the ""Senses"" restaurant, awarded with a Michelin star, where he was the sous chef. Game lover and connoisseur, constantly delighted with the beauty of nature and its natural flavors. Marek, born in England, is inspired by cuisine from around the world when creating his own dishes. He is not afraid of bold combinations and original solutions, he plays with molecular gastronomy. He is a valued trainer and juror of culinary competitions. From May this year co-creates the culinary world of Three Lakes and Tarasy Wang Hotel in Karpacz
Konrad Kistela and Mukesh Bandhari – chefs who, hand in hand, create the culinary map of the Three Lakes. A Pole and an Indian - they skillfully combine flavors and aromas from different parts of the world, and their dishes acquire a unique character. They manage an international gastro team, creating a colorful, multicultural culinary melting pot in tiny Wieleń.
Ewelina Stanek - citizen of Wolsztyn, participant of the Masterchef program. Organizes and conducts culinary workshops for children ""Kardamon"". She loves cooking, she is passionate about healthy cuisine, super food, healing effects of nature and its treasures. Positively twisted in a culinary fasion :) The seven-course dinner menu will include:
Ripened smoked wild boar sirloin / blackthorn and pine jam
Pheasant broth / dumplings with mushrooms / caramelized sauerkraut / turkey
Deer carpaccio / boletus / truffle / amber cheese
Saddle of deer / pearl barley / smoked cabbage / forest fruit sauce
Pelmeni with wild boar / chanterelle butter
Saddle of venison / demi glace with hazelnuts / potato fondant
Lavender meringue / pine cream / elderflower and quince sorbet
On November 12, the event gained an additional musical setting - a duo from the band Good Staff, Anna and Wojciech Winiarski, played for you. The band was created out of fascination with poetry, folk and early music, the notes of which resound in the musicians' work. ""Good Staff"" accompanied us during the Grand Finale of ""Musical Frames"", and this time, in an intimate line-up, it made the special moments in ""Zmyślona"" even more pleasant."