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hosted by Russian Revels
We cook food from the ‘New East’ – from the Baltics, via Moscow to Caucasian
mountains drawing on our heritage and always telling a story along side the
food. Food never feeds the belly alone…
Former Soviet Union is a challenging, complex, rich and inspiring land to draw
inspiration from. Has been and is still now. As part of #MyLondonSupperclubs
we are inviting you to enjoy a very personal to us journey:
Katya came to London from Estonia of Ukrainian/Crimean parents, as an
asylum seeker in the 90s, at the time when national tensions were high. Karina,
a daughter of a Muscovite ballerina with Georgian roots, has travelled far and
wide across the USSR, and knew from the early age the sensibilities of being
different.
For the last five years we have been on a mission to show London how food
from former Soviet Union transcends boundaries - and can be chic and
delicious!
The menu is a range of zakuski (meze style) and is approximate - and will be
very much influenced by September produce)
The world is closing down all around us. Beautiful meals won't solve that but we can certainly try with a gusto. This one night in Soho as part of #MyLondonSupperclubs we are cooking a meal to tell our own side of the story - of the friendship* between russkis and ukrainians. In London and back home.
The menu will trot the borders: from Moscow, to Tallinn, to Kiev and Crimea, back to London. The identity of many dishes are wonderfully fuzzy - our own and that's how we like it.
* Apologies for the overaly romantic languague. Or actually, no regrets. Sometimes we need it.
Possible menu choices:
Herring caviar with Baltic sweet-n- sour dill cucumbers
*
Salmon cured with Crimean juniper berries w Borodinsky bread (Karaway bakery, Barking) n whipped butter
*
Aubergine, pomegranate and funduk nuts from Crimean steppes
*
Torte of mushroom, spring vegetables and English borschevik hogweed,
*
Our signature dish: Borsch inspired beetroot pie
*
Stuffed peppers from Katya's Southern Ukrainian mother
*
Baddam Buri
Walnut and cardamom pastry, sort of Georgian, sort of Moscovite
