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Jídlo z blízka

Czech Republic - 18/07/2012

Thirteen restaurants are offering local menus created by leading chefs this month in the Czech Republic’s second largest city Brno, as part of a festival celebrating Southern Moravia’s farmers and producers committed to the Slow Food philosophy and their quality ingredients. Organized by Slow Food Brno Convivium for the second year, the Local Food Festival (“Jídlo z blízka“ in Czech) is running from July 9-29.

“The three course menus feature local specialties such as fresh trout from the Moravian Karst, juicy rabbit, lamb, pork and beef meat from organic farms in the Highlands and Wallachia, and fresh herbs, seasonal vegetables, blueberries, raspberries and cherries sun-kissed apricots from Znojmo,” said Lucy Frgalová of Slow Food Brno.

Taking their cue from these seasonal products, each restaurant’s dishes are explained on menu cards along with stories of the farmers and producers. The participating chefs are committed to reviving a forgotten and undervalued culinary tradition, as well as using local produce in fresh innovative ways.

Green’s menu includes goose pate with corn salad and red currant sauce, lamb with glazed baby carrots and green pea puree and red wine sorbet; Leporelo+ is offering house-cured pork with wild honey, fruits and nuts, braised veal shoulder with fresh dill mashed potatoes and cold cherry soup with poppy dumplings; and Jednicka’s take on “fast food” includes onion rings, burger with spicy potatoes and blueberry shakes.

Guest chefs are also participating from further a field, such as Austrian chef Johann Reisinger who has focused on the flavor of old cereal species that are still cultivated in his country. Reisinger’s dinner is captured in a photo album here.

The summer food festival also offers visitors the chance to learn the secrets of traditional culinary methods and master the classic recipes of the region in workshops and to discover the charms of Moravian wines in Taste Workshops. The South Moravian region is famous for its wine production and has around 94% of the Czech Republic’s vineyards.

Find out more, and make restaurant reservations if you’re in the area at:



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