A Community Network for Bowes Park and Bounds Green
Time: April 18, 2013 from 7:30pm to 11pm
Location: The Step
Street: 101 Myddleton Road
Website or Map: http://www.thestep.co.uk
Phone: 020 3302 2412
Event Type: supper, club, food, wine, vodka
Event Added By: Nell Riches
Latest Activity: Apr 8, 2013
A revolutionary evening of Eastern-European food with a bit of theatre, humour & fun for a delicious added ingredient!
Thursday 18th Apr, 7.30pm
£36.40 per person – CLICK HERE to book!
‘The main trouble with zakuski – Russian hors d’oeuvres, appetizers – almost a legendary one, is that if they are enjoyed to the hilt, the meal that follows is, can be, and usuall, must be more or less ignored. The variety, the tempting spicy smells, the clashing flavors, all lead even jaded appetites to a surfeit that destroys what is to follow, no matter how simple or how Lucullan.’
Illustrious food writer M.F.K. Fisher was writing about her experience of Buffet Russe in Paris in 1920s. Europe was in awe of all things Russian!
Fast forward early 21st century and small Mediterranean plates are all the rage in London. Most don’t realise that Russians have been doing it all along.
Russian Revels are two Russians revolutionising the image of Eastern-European food in London. The food they create is rooted in the memories of those fabulous, calm-before-the-storm days, but the dishes they make are born out of the culinary world of our great city. A bit of theatre, humour and fun are an integral and delicious element of their suppers!
On Thursday 18th April the Russian Revels are joining us at The Step to host a full blown zakuski feast, with the crackly music of those days, a game or two, and a strong encouragement for our guests to dress up.
The feast will consist from 8 zakuski, not all served at once and meant to be shared. The menu will be announced on the night but here’s a taster… courgette blinys with bloody red beetroot and date caviar, organic Hampshire ham baked in hay and buckwheat honey, served with drunken marinated cherries, beetroot borsch in a pie, thousand layered Napoleons with rhubarb curd.
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