The sound and smell of the sea, beautiful weather, the efficient team of chefs, unique service and the maritime artistic arrangement of the table meant that the next "Dinner with a View" provided a unique experience for over 50 participants. Those who sat at the table overlooking the sea quickly understood that in this outdoor restaurant is no room for routine and predictability, but for emotions and discovering new often spontaneous flavors.
On September 3rd, the bonfire on the beach in Jastarnia was ignited and three chefs issued a unique seaside dinner straight from the fire. Guests had opportunity to tase unique dishes served by Ewa Malika Szyc Juchnowicz, Italian Viviana Varese and Paweł Twerjanowicz - chef of the Hotel Dom Zdrojowy Jastarnia - the event's organizational partner. (more on bosses below)
"Behind the scenes" - an interview with Malika on the second edition of "Dinner with a View."
Agnieszka Małkiewicz: What was the difference between the second edition Fri SEA "Dinner with a View" from the first pt. RIVER?
Malika: This time all Chefs had equal chances, because the menu was created two days before the event, and not as in the first edition two months earlier. Now it was common planning, cooking together and giving dinner straight from nature. Of course, I was a guide for other Chefs, because for the first time they cooked on the campfire, but that was the biggest attraction for them. Menu and dishes were invented all together from the beginning - me too, so as not to be in a better position. "Dinner with a View" is a hot culinary performance and crossing the limits of one's own possibilities.
AM: aren't there too much of this spontaneity?
M: Knowledge of how fire works and how to maneuver it, knowledge of techniques allow me to feel confident in this controlled improvisation, which builds emotions and makes the event unique. We can not give this up because we would lose the identity of the meeting.
AM: But guests may feel that they are experimental rabbits. Aren't they afraid that these dishes are not perfect or may be undercooked?
M: No, because that's the idea of an outdoor restaurant. It's not about Michelin star in the fire, it's about adventure, surprise, emotions and unattainable taste of dishes in other conditions. This is the goal.
AM: Open air carries the threat of rain, which fell for a while during the second edition? What are you doing in this situation?
M: We always have a plan B. We reduce the number of campfires. We set up a small roof over the glowing furnaces. In addition, water and evaporation can provide a new taste experience just like a combi steamer. There is a crisis moment during each event. You need to change the concept or technique. I'm ready for it. This is a controlled improvisation that will give pleasure to both us and the guests who are tasting. Rain should be part of the technique, not an obstacle.
The interview with Malika was led by Agnieszka Małkiewicz, the event's coordinator.
The idea of the project. Arrangement of the table and the surroundings
A series of meetings ,, Dinner with a view "is culinary journey around the most beautiful places in Poland. The initiator of the project - Malika - invites you to develop a joint menu of outstanding chefs, who then prepare them together on fire in outdoor restaurants, located in the beautiful places of Poland - on the river, sea and in the mountains. Guests sit down at a table arranged in harmony with the surrounding nature by the stylists of the KUKBUK magazine. This is how the table by the sea is described by Daria Pawlewska - publisher of the magazine. "The artistic concept was based on simple elements derived from the natural environment. White pebbles referred to the color of the sea foam and the sand glistening in the sun. Long sticks, faded from salt and sea water, were a noble decoration of glass vases. Various shades of blue have proved to be an inexhaustible source of inspiration. Hand-dyed ultramarine colored tablecloths, white tablecloths spotted with drops of water and the sky waving with blue cotton sails emphasized the beauty of nature around and a spectacle for many senses in which invited guests participated.
At the table there are always exceptional guests - business partners and journalists (also foreign). Paweł Gruba (the manager) and waiter Łukasz Okuniewicz takes care of them with the team, known among others from the Hell's Kitchen TV show.
The "Dinner with a View" project. Consist three editions: River, Sea, Mountains
The first meeting from the "Dinner with a view" series under the slogan "The River" took place in June. A special guest from Slovenia - Ana Roš and Witek Iwański (chef of the Aruana restaurant at the Narvil hotel) cooked with Malika. Find the film from the first edition:
The next, third meeting of this year's cycle "Mountains" is scheduled for October 1, at the foot of the Jaworzyna Mountain. Malika (chef and owner of Malika restaurant in Gdynia), Fia Gulliksson (chef and activist) and Janusz Myjak (chef of Szósty Zmysł restaurant in Dr Irena Eris SPA Hotel Krynica Zdrój) will prepare a feast based on products from mainly Podkarpacie. The main flavors are: lamb, mountain cheese, and stream fish. The partner of the third event - the Mountains - is SPA Hotel Dr Irena Eris in Krynica-Zdrój. It is also worth emphasizing the involvement of women chefs in this project.
Heads of the second edition of "Dinner with a view. SEA"
Ewa Malika Szyc-Juchnowicz - promoter of the cycle "Dinner with a view. Table with a view "Chef and owner of the Malika restaurant in Gdynia. One of the most charismatic Polish women in
gastronomy. Born and raised in Algeria. Harmoniously combines the French cuisine in which she grew, and the exoticism of the Maghreb in which she grew up, with Polish products. She is fascinated by the fire and related cooking techniques. She deals with culinary philology - she is looking for sources of names, recipes and flavors. Malika was nominated by Gault & Millau for the Woman-Chef 2015 award. Finalist of the 1st edition of Top Chef Polska.
Viviana Varese - born in Salerno - Italian chef, whose professional path led outside the boundaries of the family Campaign. Viviana developed her skills in various restaurants (including the Alberetta, the famous Gualtiero Marchesi and El Celler de Can Roca in Girona), and finally in 1999 she opened the first restaurant, "Il Girasole" in Orio Litta near Lodi. A little later Viviane met Sandra Ciciriello. The meeting was crowned with the opening of the Alice Ristorante in Milan in 2007 and the first Michelin star in 2011. In May 2015, Viviana became the gastronomic ambassador of Expo 2015 in Milan.
Paweł Twerjanowicz – executive chef at the Hotel **** SPA & Family Dom Zdrojowy, but above all an excellent chef, trainer and culinary advisor, a graduate of the internship at the French Institute of Paul Bocus in Lyon. He gained experience at internships in European restaurants, including Austria, Greece and Italy. His cuisine is a fusion of flavors of the Mediterranean with the Baltic and Kashubia (a region in Poland). A characteristic feature of Paweł's cuisine is the simplicity of serving, because the most important is the taste.
Watch the second edition below:
Organizational partner of the second edition
The partner of the second dinner is Hotel **** SPA & Family Dom Zdrojowy - a unique place on the Hel Peninsula, located between the Gdansk Bay and the Baltic Sea. The proximity of the sandy beach, seaside climate, cozy rooms, Health and Beauty Clinic and a great recreational zone guarantee guests relaxation at the highest level. Check hotels website here: zdrojowy.com.pl
Business partners of the second edition
- The Selgros company provides the highest quality products for supper.
- ID'eau water quenches the thirst of meeting participants.
- The Nespresso coffee adds us energy.
- The Vinie e Affini company is responsible for the selection of wines for dinner (http://www.vinieaffini.pl).
- RENTDESIGN cares for the arrangement of the surroundings.
- Stylists of the Magazyn KUKBUK store take care of the table's decor, whose decoration will also include BernOnTable and Gastro Magic Service.
- Chefs dress the company Bragard.
- The BMW brand is a partner of the event supporting the transport of our guests.
Partner Design
KUKBUK
Media partners
Gazeta Wyborcza Trójmiasto, Radio Gdańsk, Tasteaway.pl, Papaja, Food Service
Partner Premium
Noble Concierge
The coordinator and spokesman of the "Dinner with a view" series is Agnieszka Małkiewicz, Food and Horeca Communications. Contakt: tel. 695 672 986, This email address is being protected from spambots. You need JavaScript enabled to view it..
