Three days of top flavours, real stories, surprising talent and great fun and learning.
28 February, 2020,
Friday Meet the Polish cheese producer Part 2
The event begins at 6: 00 p.m.
price: PLN 150 / person
- Special guests
- Ecokolonia Marta and Mariusz Bryccy –co-organizer
- Agriculture farm Jasionek - Zosia Bechler
- Katarzyna Żerdzicka - Jasionek
- Serowar Zulawski - Krzysztof Jaworski
- Serowarnia Capri - Grażyna Szłapka
- Serowarnia Wańczykówka Sylwester and Lucyna Wańczyk
- Serowarnia Groser - Monika and Waldemar Lasoń
- Agroturystyka Alpaki na Sosnowych Wzgórzach - Joanna Łysiak
- Winnica Sydonia -Dagmara i Sebastian Pilczuk
- Show serowarski - Sylwester Wańczyk, the owner of the ecological farm Wańczykówka located in the
- Sudetenland music: guitarist Mikołaj Podolski
- An addition to the menu will be the wine from local wineries Sydonia and liqueurs of Magic Lubczyku
- Menu of 4 dishes with local cheese
- Appetizer
Salad, roasted vegetables with smoked ricotta from the Bryckis
(wężymord / beet / pumpkin / artichoke / Brussel sprouts / ricotta / nuts) - Soup
celery cream soup with cheese rokpol ordoblue from the Grazyna Szłapka original recipe
(smoked celery / sour cream / truffle oil / truffles / rokpol cheese) - Main course
Roast beef maturing 31 days Witkowa with kopytkami cheese owczym from the State Wańczyk
(potatoes from the farm States Szkuat / flour Stoisławia / sheep cheese ripening / Witkowo roast beef / demi glace veal / mini broccoli), - Dessert
a cheesecake of goat cheese from the farm Jasionek (goat cheese / quince / mirabelle prunes / hackberries)
- Appetizer
- The Fair
Try the cheese delcacies and enjoy them longer at home! After the dinner is finished, you will be able to purchase the cheeses presented at the dinner and basic equipment for home cheesemaking.
* recipes for yogurt and rennet cheese are available to those interested
29 February 2020,
Saturday Tasting dinner "Polish folklore" part 1 until 5: 00 p.m.
Price: PLN 190 / person
- Special guests
- Dawid Łagowski - chef in Mierzęcin Palace, owner of łagowski manufactura brand, semi-finalist of the sixth edition of Top Chef, winner of many culinary awards.
- Patryk Dziamski - chef and owner of Aroma restaurant by Patryk Dziamski, participant of the 4th edition of Top Chef program, co-founder of Poznan Chefs Together group and the Transatlantyk culinary festival in Łódź.
- Tomasz Purol - chef at Blow Up Hall 5050 restaurant in Poznan, winner of 5th edition of Top Chef Program, winner of many culinary awards.
- Piotr Purol - for the past 12 years deputy head chef at Fire restaurant in Dublin,
- Sergiusz Hieronimczak - who loves classical, Mediterranean and fusion cuisine. He is a defender of the English cuisine, which evokes some bad associations. He loves history, especially one related to the development of gastronomy. He was a finalist on the 5th edition of Top Chef.
- The inspiration for the dinner comes from the combination of Regional Cuisine, culinary touches of the immigrants and regional products in the restaurant cooking.
- Music: Paulina Lenda – participant of " I have Talent, Must be the Music and Szansa na Sukces and guitarist, Piotr Kozub.
- The event will be complemented with the wines from local wineries Kojder and Liqueurs of Magia Lubczyku
- The main theme of the 7-course dinner menu will be potatoes:
- Wielkopolska region:
potatoes from the bonfire with cottage cheese, butter, smoked vegetables, lovage olive and smoked caviar
(Asterix potatoes / cottage cheese from Wojciech Pilch / oil from smoked vegetables – Manufaktura Łagowski / lovage olive / smoked trout caviar from the local farming in Zielenica) - Zachodniopomorskie region:
pierogi with goat cheese from the farm Jasionek of Zosia Bechler, potatoes Bella Rosa and nigella
(fresh cheese from the environmental farm Jasionek / potatoes Bella Rosa / nigella / pumpkin / peppermint) - Podhale region: Moskole (patties) with pickle salmon, smoked sour cream
(sour salmon from Zubowicz / leaves of nasturtium / dill olive / sour garlic / smoked sour cream / jelly potatoes / powder of inactive yeast with a bay leaf) - Łódzkie region: Zalewajka on serum and horseradish
(Merlot potatoes/ sour garlic / chips from the skin of pork / mashed potatoes with horseradish and thyme / leek cooked in butter / onion chips / fresh oregano) - Kashubian region:
Chałupcie (cabbage rolls) with Polish crabs
(sauerkraut heads / denar potatoes / crabs / dill / smoked bacon from złotnicka pork / truffles) - Silesia region:
venison saddle roll with potatoes (Baba potatoes), red cabbage with smoked butter milk
(vineta potatoes / the saddle of venison / smoked bacon from złotnicka pork / cucumber in Kolobrzeg brine / red cabbage puree / demi glace of venison / sour beetroot / mustard ice cream / lovage olive) - Dessert:
dried jelly potatoes roll
(jelly potato / ricotta from Bryckis / pollen from the Apiary Hawran / quince / hackberries)
- Wielkopolska region:
01.03.2020 Sunday
Family dinner "Regional products without secrets" - meet the people who make them, Part 1
You are welcome to join from 2:00 p.m.
price: 90 PLN per person,
child up to 16 years of age
children up to 3 years of age free
- Special guests
- Wojciech and Elżbieta Pilch – cheeses, poultry
- Mr and Ms Szkuat – farm
- Piasieka with passion Hawran – Paweł Hawran
- Rajewscy – orchards, juice production farm Jager
- Ecokolonia - Mariusz and Marta Brycki - cheeses
- table of regional specialities:
- cheeses –farm Ecokolonia-State Brycki, farm Jasionek Zosia Bechler, Katarzyna Żerdzicka Jasionek, farm Wojciech and Elżbieta Pilch
- Honey - Apiary with passion Hawran – Paweł Hawran, Andrzej Kostka
- Juice- Sady Państwa rajewskich
- smoked fish - farm fishing Zielenica Anna and Łukasz Skowrońscy, Ryby Zubowicz - Kamień Pomorski
- Farm Jager products from regional
- butcher's shop – Krzysztof and Robert Bulgak from Kukania
- pickles –Stachniak
- Farm musical setting: guitarist, Mikołaj Podolski.
- The menu will be complemented by wines from the regional Winery Turnau and tinctures of Magic Lubczyk
- Sunday lunch Menu:
- Soup served in a vase:
cucumber on smoked ribs (cucumbers from the farm of Stachniak / ribs from Witków / lubczyk / cream from the farm of Wojciech Pilch) - Main course served on platters:
roast duck at low temperature (Mulard breed - a cross between duck and goose from the farm of Szkuat) - Extras:
- pearl barley grits from the mill in Stoisław,
- potatoes from the Szkuats,
- homemade dumplings
- fried red cabbage,
- traditional mizeria,
- beetroot and apples.
- Kompot
- Dessert
- miodownik
honey cake (flour from the mill in Stoislaw / butter from Wojciech Pilch / honey from Hawran / Manna grits from the mill in Stoislaw / chicken eggs from Szkuat farm) - karpatka cake
(milk from Piotr and Monika Rybka / flour from the mill in Stoislaw / butter from Wojciech Pilch/ chicken eggs from Szkuat)
- miodownik
- Soup served in a vase:
We invite you to book your tables!
E-mail: restauracja@havethotel.pl
Phone: +48 94 711 36 82
