Na Griču bomo v sredo, 11. novembra , ob 17. uri kuhinjo prepustili morju. Luka Košir bo skupaj z ekipo pokazal, kako ribe in morske sadeže izbrati, očistiti, shraniti in pripraviti. Ustavili se bomo pri tem, kako se posamezne vrste obnašajo na vročini, in odkrivali, kako malo je pravzaprav treba, da ostane okus morja čist. Čas bomo namenili tudi manj očitnim delom, tistim, ki jih največkrat spregledamo, čeprav prav v njih tiči največ značaja. Pogledali bomo, kaj se da iz njih narediti in zakaj se jih splača obdržati. Za zaključek bomo pokusili nekaj pripravljenih jedi in ob kozarcu nazdravili. Domov boste odnesli nekaj morskega navdiha. Delavnica je namenjena vsem, ki radi raziskujejo in razumejo hrano z vseh strani. Predznanje ni potrebno. Kotizacija za udeležbo znaša 150 evrov . Trajanje delavnice: do 5 ur . Prijave sprejemamo na info@gric.si .
#kičnparti 6.0 nas tokrat pelje v Romunijo. 17. junija bomo na Griču gostili ekipo Cimbru Author. Restavracijo, ki svojo kuhinjo gradi na sezonskosti, lokalnih sestavinah, fermentaciji in iskrenem pristopu do kuhanja. Za en večer bodo s seboj prinesli del...
Na Griču bomo v sredo, 20. maja, ob 17. uri pogledali, kaj pomeni trajnostna kulinarika v praksi. Skupaj bomo obiskali vrtove, kjer ekipa goji del sestavin za kuhinjo. Spoznali bomo, kako je zasnovan ta del in kakšno vlogo igra pri vsakodnevnem delu...
On Wednesday, 25 November , at 5 p.m. , we are opening the door to fermentation at Grič and turning our attention to koji, the culture behind miso paste, soy sauce and a good share of the umami we know. Guided by the Grič kitchen team, we will go through the basics, with the focus on putting koji to use at home. No complicated procedures, just a feel for the process and an understanding of why it works. Together we will prepare a koji starter and build a base for miso paste from it. While weighing, mixing, watching and tasting, we will talk about what koji does to ingredients, how it changes flavour and where it belongs in a home kitchen. You will take your miso paste home, ready to cook with straight away or to keep maturing at your own pace. Over snacks from the Grič kitchen and a glass of wine, we will talk about patience, curiosity and the microscopic worlds behind the biggest flavours. No previous experience is needed, only an appetite for exploring and a willingness to let nature closer to your own pots. The participation fee is 150 euros . Workshop duration: up to 5 hours . Registrations at info@gric.si .
On Wednesday, 11 November , at 5 p.m. , we are giving the kitchen at Grič over to the sea. Luka Košir and the team will show how to choose, clean, store and prepare fish and seafood. We will look closely at how different species behave under heat, and discover how little it actually takes to keep the flavour of the sea clean and intact. We will also spend time on the less obvious cuts, the ones most often overlooked even though they hold the most character. We will see what can be made from them and why they are worth keeping. To close, we will taste a few of the dishes we have prepared and raise a glass together. You will take a little of the sea home with you. The workshop is for anyone who enjoys exploring and understanding food from every side. No previous experience is needed. The participation fee is 150 euros . Workshop duration: up to 5 hours . Registrations at info@gric.si .
