Na Griču bomo v sredo, 25. novembra , ob 17. uri odprli vrata v svet fermentacije in se posvetili kojiju, kulturi, ki stoji za miso pasto, sojino omako in dobrim delom umami okusov. Pod vodstvom kuhinjske ekipe Griča bomo šli čez osnove, težišče pa bo na tem, kako koji uporabljati doma. Brez zapletenih postopkov, z občutkom za proces in razumevanjem, zakaj sploh deluje. Skupaj bomo pripravili koji nastavek in iz njega postavili bazo za miso pasto. Ob tehtanju, mešanju, opazovanju in okušanju bomo govorili o tem, kaj koji naredi z živili, kako spremeni okus in kam ga lahko vključite v domači kuhinji. Miso pasto boste dobili tudi za domov, da z njo ustvarjate takoj ali pa jo pustite zoreti naprej, v svojem ritmu. Ob prigrizkih iz Gričeve kuhinje in kozarcu vina se bomo sproščeno pogovarjali o potrpežljivosti, radovednosti in mikro svetovih, ki ustvarjajo največje okuse. Predznanje ni potrebno, dovolj je veselje do raziskovanja in želja, da naravo spustimo bližje k svojim loncem. 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 .
