Briefing: ģenerāldraug

2. John bee honey of Daugmale food gathering

A taste of the excellent "the Lielvārde" beer!

2014 13.20 and 27 October 2. John of bee honey Daugmale food gatheringThis year it was attended. 27 popular and favorite of Riga and Latvia Restaurant chefswho cooked with "Lielvārde" beer and honey. The gathering will take place in three rounds that were designed for each type of honey (Wild raspberries, buckwheat, Heather) separately. Chefs prepare dishes with "Lielvārde" beer and honey review event sponsors, media representatives, as well as ones own sympathies were awarded prizes.

The rules chefs:
Each chef cooked and presented one of the dishes with "Lielvārde" beer and honey by free choice: salad, appetizers, main course or dessert. Cooking was to choose one of a kind honeymoon: wild raspberry, buckwheat or Heather. The present food, starting from 2014 until 13 October 2015 March 15.must be available to the visitors, each represented in the chef's restaurant menu (at least in the form of inserts).

Choose your favorite dishes and go to taste!

The program and courses:

1st round-dishes with "Lielvārde" Cave and wild raspberry honey
13. October,restorānā “Il Cibo Del Papa”, Dzirnavu ielā 67, T/C Galerija “Rīga”, 7. stavā
From 15-00 till 16-00 restaurant representatives arrived, beer and honey dish presentation table of premises;
From 15-40 to 16-00 media representatives and supporters of arrival;
From 16-00 to 17-30 at the opening of the gathering, beer and honey dish presentation, enjoyment, and responses to the evaluators ' questions;
From 17-30 till 18-00 supporters, representatives of the media crush for the award and conclusion of the 1st round.

Choose the one you like food with "The Lielvard" the cave and the forest's raspberry honey:

"The black cat's home restaurant" – chef Andrei, Kudravec;
Slow-cooked trout with wild raspberry honey cucumber, "Lielvārde wheat" beer jelly and trout eggs

https://www.delfi.lv/receptes/leni-varita-forele-ar-meza-avenu-medus-gurki-alus-zeleju-un-foreles-ikriem.d?id=45061362

Restaurant "Element" – chef of Svetlana Riškov;
Smiltsērkšķ and hazelnut cream cake with raspberry and Wild Honey "Lielvārde light" beer of the Zephyr

https://www.delfi.lv/receptes/smiltserksku-un-lazdu-riekstu-krema-kuka-ar-medus-un-alus-zefiru.d?id=45062470

"WALTER's restaurant"-chef Arthur is Guziku;
Herring fillets soaked "in Lielvārde wheat" beer and wild raspberry honey decoction with Chanterelle, potatoes and mini Zucchini for the blanks

https://www.delfi.lv/receptes/alus-un-meza-avenu-medus-novarijuma-merceta-silkes-fileja-ar-gailenem-kartupelu-un-mini-cukini-ripinam.d?id=45061694

Bar restaurant "BURG"-chef Martin Brūver;
Garden salad Apple-wild raspberry honey sauce with chicken vinegret, beef tenderloin or strip the forest raspberry honey-"bright Lielvārde" beer marinade

https://www.delfi.lv/receptes/darza-salati-vinegreta-merce-ar-filejas-stremelitem-medus-un-alus-marinade.d?id=45062252

Restaurant "gutenbergs"-Chef Eric Livman;
Ravioli with "Lielvārde light" beer and wild raspberry honey Braised Bull's tail, goat cheese and spinach

https://www.delfi.lv/receptes/ravioli-ar-alu-un-medu-sautetu-versa-asti-kazas-sieru-un-spinatiem.d?id=45062064

Restaurant "Steak House"-Chef Chris Dont;
Angus beef tenderloin with a variation of "dark Lielvārde" Cave and wild raspberry honey

https://www.delfi.lv/receptes/angusa-liellopa-fileja-ar-alu-un-meza-avenu-medu.d?id=45061958

Restaurant "Art Hotel Laine"-the chef Anita Larsson;
Pork Tenderloin wild raspberry honey, "Lielvārde dark" beer, spice marinade with Apple puree and Caramelized vegetables

https://www.delfi.lv/receptes/cukas-fileja-medus-alus-un-garsvielu-marinade-ar-karamelizetiem-darzeniem.d?id=45062170

Restaurant "Garden" spikeri, taste maker Andris Taal;
Filled with raspberry goat cheese balls, served with ice cream, honey and raspberry forest "bright Lielvārde ' beer sauce

https://www.delfi.lv/receptes/ar-avenem-pilditas-kazas-siera-bumbinas-pasniegtas-ar-saldejumu-un-medus-alus-merci.d?id=45062428

independent cooking-lover-Chef Javier José García. Wild raspberry honey liqueur "hive" with "dark" beer Lielvārde, blackcurrant, cranberry jellies

https://www.delfi.lv/receptes/meza-avenu-medus-stropa-deserts-ar-biezpienu-un-alus-un-ogu-zelejam.d?id=45062328

2. round-dishes with "The Lielvard" beer and buckwheat honey
October 20., Restaurant "pyramid," Reimers Street 1
From 15-00 till 16-00 restaurant representatives arrived, beer and honey dish presentation table of premises;
From 15-40 to 16-00 media representatives and supporters of arrival;
From 16-00 to 17-30 beers and honey dish presentation, enjoyment, and responses to the evaluators ' questions;
From 17-30 till 18-00 supporters, representatives of the media crush for the award and conclusion of the round 2.

Choose the one you like food with beer and "Lielvārde" buckwheat honey:

Restaurant "pyramid" – Chef Scott Kennedy;
Konfit-Timabl-iesūcināt chicken with buckwheat honey, served with "bright Lielvārde" beer butter and a light panēt sparģel of buckwheat honey mustard sauce

https://www.delfi.lv/receptes/vistas-konfita-timable-ar-griku-medu-pasniegts-ar-alus-mikla-panetu-spargeli-un-medus-sinepju-merci.d?id=45111818

Restaurant "BERGS"-chef Jakušk, Nauru;
Buckwheat honey cell ' Lielvārde wheat "beer with pickled cucumbers, watermelon-Basil sorbert, and malt ice cream

https://www.delfi.lv/receptes/medus-suna-alu-ar-marinetiem-gurkiem-melonu-bazilika-sorbertu-un-iesala-saldejumu.d?id=45112146

Restaurant "Bar & Grill 36. line" – chef Laura States Alexeyeva;
Whitefish fillet with buckwheat honey – "bright Lielvārde" Sabajon and Brewery beer sauce dough croutons

https://www.delfi.lv/receptes/sigas-fileja-ar-griku-medus-alus-sabajonas-merci-un-alus-miklas-cipsiem.d?id=45101236

Restaurant "LOOK" – Chef Charles Mugin;
Buckwheat honey and "bright Lielvārde ' beer sauce with tīģergarnel, a chicken and tomato mousse

https://www.delfi.lv/receptes/griku-medus-un-alus-merce-ar-tigergarnelem-vistas-fileju-un-tomatu-putam.d?id=45107714

Restaurant "KEY it Riga"-chef of Rolov, Gunit;
Marinated Pork Tenderloin "Lielvārde light" beer, ginger-buckwheat honey with boiled pig beans and fried Chanterelle

https://www.delfi.lv/receptes/cukgalas-fileja-ingvera-medus-un-alus-marinade-ar-varitam-cuku-pupam-un-ceptam-gailenem.d?id=45101422

Restaurant "K.I.D. *"-Chef Chris Jay;
Cucumber yogurt sorbet with buckwheat honey marinated cucumbers, "Lielvārde dark" beer, the Zephyr-the bee bread, cucumber ash, buckwheat honey, honey caviar sūkļkūk, meringues, tapioca and vanilla oil

https://www.delfi.lv/receptes/gurku-jogurta-sorbets-ar-medu-marinetiem-gurkiem-alus-zefiriem-bisu-maizes-drumstalam-gurku-pelniem-griku-medus-suklkuku-medus-kaviaru-beze-tapioku-un.d?id=45112568

Restaurant "Ill in Zion"-chef of Edurd Haritonov;
Smoked eel "Lielvārde wheat" beer and buckwheat honey glaze with lettuce, pickled rukol other beets, grilled peaches, horseradish sauce and "Granny Smith" Apple slices

https://www.delfi.lv/receptes/kupinats-zutis-alus-un-griku-medus-glazura-ar-rukolas-abolu-salatiem-marinetam-bietem-griletiem-persikiem-un-marrutku-merci.d?id=45100932

"The factory's restaurant"-chef Zvejniec of Aig;
Buckwheat noodles-buckwheat honey by caramelized goat cheese ice cream and "Lielvārde dark beer sauce

https://www.delfi.lv/receptes/griku-medu-karamelizetas-griku-nudeles-ar-kazas-siera-saldejumu-un-tumsa-alus-merci.d?id=45097728

Restaurant "32 ' – dessert maker DACE Thomson» Citrus mus chocolate tūtiņ with "dark Lielvārde ' beer sauce and buckwheat honey caramelized oranges, lemons, lime

https://www.delfi.lv/receptes/citrusauglu-muss-sokolades-tutinas-ar-alus-merci-un-griku-medu-karamelizetiem-citrusaugliem.d?id=45107168

3. round-dishes with "The Lielvard" beer and Heather honey
27 October, restaurant "port VIEW", main street, 15
From 15-00 till 16-00 restaurant representatives arrived, beer and honey dish presentation table of premises;
From 15-40 to 16-00 media representatives and supporters of arrival;
From 16-00 to 17-30 beers and honey dish presentation, enjoyment, and responses to the evaluators ' questions;
From 17-30 till 18-00 Round 3 and all previous rounds total supporters, representatives of the media crush, the final award.

Choose the one you like food with beer and "Lielvārde ' Heather honey:

Restaurant "PORT VIEWS"-Chief Ingmar Ladig;
Cālis pīlādžos ar viršu Chris Chris, "Lielvārdes Tumšais" alus novārījuma mērcē, burkānos ar sinepēm un ievārījumā ar lazdu riekstu estragonu

https://www.delfi.lv/receptes/calis-piladzos-ar-medu-alus-merce-burkanos-ar-sinepem-un-lazdu-riekstu-ievarijuma-ar-estragonu.d?id=45140686

Family restaurant "Duke" Jelgava-chef Andris Rūmīt;
Duck fillet "Lielvārde dark" beer marinade with beet-raspberry, carrot-celery puree of blanched and cauliflowers

https://www.delfi.lv/receptes/piles-fileja-alus-marinade-ar-biesu-avenu-burkanu-seleriju-biezeniem-un-blansetiem-ziedkapostiem.d?id=45144504

"FOLKKLUB in the cellar BEER" – chef Krišjānis Birdie;
Heather honey braised pork vaidziņš with broad bean puree, red onion-Heather honey zapt and "Lielvārde dark beer sauce

https://www.delfi.lv/receptes/virsu-medu-sautets-cukas-vaigs.d?id=45140898

Restaurant "BENJAMINS" – chef reigns, Medn;
Cottage cheese is a must on the bitter chocolate-"Lielvārde wheat beer with a little yellow carrot-Quince puree, a smiltsērkšķ-Heather honey, jelly and pumpkin-sukād

https://www.delfi.lv/receptes/biezpiena-muss-uz-sokolades-alus-biskvita-ar-dzelteno-burkanu-cidoniju-biezeni-smiltserksku-medus-zeleju-un-kirbju-sukadem.d?id=45141070

Restaurant "Ambiente" – chef Maris Last;
Slow cooked rabbit with aubergine, Heather honey, our sauce and "bright Lielvārde" beer biscuits

https://www.delfi.lv/receptes/leni-gatavots-trusis-ar-baklazanu-musu-virsu-medus-merci-un-alus-cepumu.d?id=45132234

Restaurant "De Commerce gastro Pub – 1871" chef Karl Vysotsky;
Pumpkin-Heather honey ice cream with honey and Heather flakes "Lielvārde wheat" beer foam

https://www.delfi.lv/receptes/kirbju-virsu-medus-saldejums-ar-medus-parslam-un-alus-putam.d?id=45129372

Restaurant "Astor"-chef Arthur Arnicān;
Dairy lamb chops passed "Lielvārde light" beer marinade, glazed with a honey Heather herb breadcrumbs, paniegt along with pickled pumpkin butter, wild cranberries, Heather honey, fresh coriander braid cream and beetroot juice puree

https://www.delfi.lv/receptes/piena-jera-karbonade-alus-marinade-glazeta-virsu-medu-ar-garsaugu-rivmaizi-pasniegta-kopa-ar-marinetu-sviesta-kirbi-meza-dzervenem-medus-beze-svaiga-koriandra.d?id=45136368

Restaurant "garage" – chef Sandis Bruž;
Muskatķirbj-sweet potatoes with a Bisque Heather honey candied salmon, "bright Lielvārde" beer jelly and bread crisps

https://www.delfi.lv/receptes/muskatkirbja-batates-kremzupa-ar-medu-karamelizetu-lasi-alus-zeleju-un-maizes-cipsi.d?id=45127918

Restaurant "Etag" – chef Marek Voiteck. Deer liver pate with "Lielvārde wheat" beer-stewed Guinea sīpoliņ, forest berries, hazelnuts and pine nuts, Heather-honey sauce and vinegret fir needle oil

https://www.delfi.lv/receptes/brieza-aknu-pastete-ar-alu-sautetiem-perlu-sipoliniem-meza-ogam-riekstiem-virsu-medus-vinegreta-merci-un-eglu-skuju-ellu.d?id=45131356