Discovering new culinary compositions

Our next get-together with the bloggers revolved around discovering new culinary combinations of aged beef and various types of craft beers.

Our next get-together with the bloggers revolved around discovering new culinary combinations of aged beef and various types of craft beers. The participants had the opportunity to visit Brofaktura, a brewery in Siedlce, and familiarize themselves with the beer brewing process. During the second part of the workshop taking part in the seat of the Sokołów Flavour Academy, we prepared extraordinary barbecued dishes.

‘The idea of the Sokołów Academy is to introduce new culinary trends and demonstrate a creative approach towards combining flavours,’ said Aleksandra Chalimoniuk, Public Relations and Communications Manager at Sokołów S.A. ’By responding to considerable and still growing interest in local and craft beers, our aim was to demonstrate how they can be used in culinary applications in an interesting manner. Although beef is usually combined with wine, we want to prove that it goes very well with the unique flavours of the golden beverage.’

The workshop began in a special place. The historical former Fair Hall in the centre of Siedlce houses Brofaktura, a restaurant brewery. The chief brewer, Bartłomiej Imieliński, showed us around and explained the beer brewing process in detail. Everyone had the chance to taste barley malt with a tinge of caramel and pressed hops with a unique and distinctive flavour. The guests were served different beer varieties brewed at Brofaktura, perfectly matched with Sokołów meat snacks.

The second part of the workshop took the form of a casual garden party, in the atmosphere of the Manor House in Wola Suchożebrska, the seat of the Sokołów Flavour Academy. Master chef Dominik Moskalenko explained the intricacies of beef seasoning, also called aging, and demonstrated the cutting of the beef step by step. He emphasized that the value of the dish is affected not only by the way in which the marinade is prepared. The quality of the meat is of crucial importance, too. The most highly-valued beef in the world is the aging beef, available in Sokołów product range. The workshop participants tasted dry-aged beef. Prepared in marinades and sauce with added craft beers, it was ideal in barbecued dishes: oriental roast beef shashlik with cucumber and marinaded white radish salad, beef tenderloin served with crispy salads and a burger with added reduced malt beer. The guests also learnt about other unique beer varieties, presented by Rafał Batorowicz from Sokołów S.A., who has a passion for brewing. He emphasized that a sip of lager pale ale or guiness can greatly enrich or even change the flavour of the dish. Roast beef, aged for eight weeks, combined with Russian Imperial Stout which he proposed, won the palates of the most die-hard opponents of beer. Strong and sweet lager matched with beef burgers, and maturing sausage matched with Belgian lambic with an intensive raspberry flavour were a positive surprise, too.

’The aim of these get-togethers is to remind everyone that a joint meal consumed in an unhurried atmosphere is a source of immense pleasure,’ summarized Aleksandra Chalimoniuk, Public Relations and Communications Manager at Sokołów S.A. ‘This is how you can take a break from the everyday hustle and bustle and rediscover the abundance of flavours. Let's just take advantage of this.’

Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze
Sokołów spotkanie browarze

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