I have to
confess something – I don't like red meat. If I want to write a
review of a restaurant, I delegate tasks to my Husband: I
order poultry, fish or a vegetarian dish, while he takes beef, pork
or game. That's why I was slightly apprehensive about a burger
workshop which was organised by Moo Moo Steak & Burger Club on
Tuesday. Fortunately, my fears turned out to be completely unfounded.
The workshop
started with a short lecture about the dish's history, followed by
the chef's explanation on how to make a perfect burger. Even though
the chef vividly gesticulated, creating an invisible patty literally
out of thin air, I think that a live culinary show would be much more
interesting to watch.
The second
part of the meeting, however, was definitely more delicious. We were given the
speciality of the house – Moo Moo burger, which apart form the
obligatory bun and meat contained some lettuce, tomato, caramelized
onion, camembert and pear. The combination of sweet onions, creamy
camembert and my favourite pear proved to be absolutely amazing.
Thanks to these garnishes and perfectly prepared patty, I forgot that
actually I don't like beef. ;)
After food
there came time for a drink - a presentation about wines from
Uruguay. Mr. Michał Stępień, a sommelier from Dom Wina,
whom we've already met during Najedzeni Fest!,
was as always very friendly and professional. He spoke with passion
about Uruguay – a surprisingly clean country in South
America, where the culture of wine making and wine drinking is
flourishing. The presentation was combined with wine tasting and with
each glass the atmosphere was becoming more and more cheerful.
Afterwards
there was the hands-on part of the workshop and we could make (or
rather assemble) our own burgers. This time we were making a rice
burger: a mix of the traditional beef patty with sushi rice and other
Japanese ingredients. The result was rather unusual but I think I'll
stick to the original recipe with buns. :)
We
experimented not only with rice but also with pasta. I decided to eat
the yummy, buttery pasta without meat and with some nashi pear (aka
Asian pear or Chinese pear) instead. I think pears, unlike beef, go
well with almost everything. :)
All in all,
I really enjoyed the workshop, even though it was less practical than
I'd expected. The atmosphere was friendly and relaxed (especially
after the wine tasting), I met some really nice people (greetings to
Ania and Kamil from Jedzenie jest piękne and to KrakowskiMakaroniarz), and I learned a lot about burgers and wines. Thanks
to invaluable Gosia from Kraków gotuje, who got for us free
'blogger' admissions, I didn't have to pay for anything but I think
that even PLN 50 for 3 hours of delicious food and wine is worth its
price.
I'm really
glad I took part in the workshop because finally I know that beef can
be really tasty. But only if it's well prepared and served with
appropriate garnish. :)
