In a country where fine dining is still a relatively new phenomenon, the food festival of top chefs and their creations boldly announced that Czechs like, want and appreciate the subtleties of pepper-crusted yellow-fin tuna with wasabi, lamb cutlets with banana chutney, and Jerusalem artichokes and black chanterelles. This year (from Friday through Sunday, noon to 10 p.m.,) there are 33 Prague-based Asian, Continental, Czech, French, and seafood restaurants participating in the festival, with cooking demonstrations, espresso and latte art prepared by a barista champion and the Nestle Asparagus Cup. In addition, chefs will compete for the most delicious and visually mesmerizing asparagus dish. Place your bets.
There will not be missing favorite cooking shows, which this year take place in a historic building of the Ball Room from Friday to Sunday all day. You can look forward to Jiri Stift, Roman Paulus, and Ricardo Lusque. This year news is a cooking show called “Stars of cooking”, where celebrities will be cooking in front of spectators who will then review the best food. At Saturday, May 28 will take place on the main stage with a special gastronomic discussion of Radiournl and selected experts.
Based on my own indulgence at previous Prague food festivals, I highly recommend the crispy baked salmon trout with risotto of asparagus from the Czech town of Hostin (made by the Radisson SAS Alcron), and the Raviolini with fresh tomatoes and homemade basil pesto sauce (the Aquarius Restaurant a the Alchymist hotel). This spring there will be a Kosher restaurant participating in the festival for the first time: King Solomon will dole out gefilte fish with organic beetroot and horseradish on matzah wafers. The admission price of 350 koruna gets you 10 tickets, with most samples (a half or quarter of a normal portion) requiring three to six tickets. You end up paying about one third what you would in a swank restaurant for treats like Angus steak, lamb or lobster.
This year will be held in the Royal Garden, which is a real gem amongst the gardens of Prague Castle. The area can join the Royal Summer Palace entrance from the street or the Powder Bridge. In the garden there is a lot of architectural gems such as the Ball Game room („M’ovna“), a Baroque statue of Night by M.B. Braun, Singing fountain itself and the Royal Summer Palace. Why should this unique culinary show held in these spaces? Perhaps because the founding of the royal gardens and vineyards and because Ferdinand I. planted here cherries, plums, vegetables, spices, but also exotic fruit - oranges, lemons and peaches. Today, fig trees are grown here!
Additional tickets, sold only in ten packs, are at scattered tables through Prague food festival [http://www.squidoo.com/prague-apartment-rentals], tempting those who swear they are just there to watch the barman show. Labeled ”Between the Bridges,” by the organizers, the festival will be held on pontoons and the Vltava riverbank between the iconic century Charles Bridge and the Manes Bridge in Prague. Riverboats done up to resemble 1920s luxury ferries will transport guests between pontoons.
This might be your only chance to nibble lamb-balls satay or duck confit for a 100 koruna while admiring the shining spirals of Prague Castle across the river. But most inspiring is the festival crowd, a mix of fine-food maniacs who fly in from China or Russia for their dollop of Old Bohemian potato salad to ambitious eaters who take a three-hour ride on a public bus from the hinterlands to try their first raw oysters. There are also plenty of locals who, like the chefs, are as expert in tandoori chicken skewers as they are in traditional Czech pickled sausage, both served at the festival.
There will not be missing favorite cooking shows, which this year take place in a historic building of the Ball Room from Friday to Sunday all day. You can look forward to Jiri Stift, Roman Paulus, and Ricardo Lusque. This year news is a cooking show called “Stars of cooking”, where celebrities will be cooking in front of spectators who will then review the best food. At Saturday, May 28 will take place on the main stage with a special gastronomic discussion of Radiournl and selected experts.
Based on my own indulgence at previous Prague food festivals, I highly recommend the crispy baked salmon trout with risotto of asparagus from the Czech town of Hostin (made by the Radisson SAS Alcron), and the Raviolini with fresh tomatoes and homemade basil pesto sauce (the Aquarius Restaurant a the Alchymist hotel). This spring there will be a Kosher restaurant participating in the festival for the first time: King Solomon will dole out gefilte fish with organic beetroot and horseradish on matzah wafers. The admission price of 350 koruna gets you 10 tickets, with most samples (a half or quarter of a normal portion) requiring three to six tickets. You end up paying about one third what you would in a swank restaurant for treats like Angus steak, lamb or lobster.
This year will be held in the Royal Garden, which is a real gem amongst the gardens of Prague Castle. The area can join the Royal Summer Palace entrance from the street or the Powder Bridge. In the garden there is a lot of architectural gems such as the Ball Game room („M’ovna“), a Baroque statue of Night by M.B. Braun, Singing fountain itself and the Royal Summer Palace. Why should this unique culinary show held in these spaces? Perhaps because the founding of the royal gardens and vineyards and because Ferdinand I. planted here cherries, plums, vegetables, spices, but also exotic fruit - oranges, lemons and peaches. Today, fig trees are grown here!
Additional tickets, sold only in ten packs, are at scattered tables through Prague food festival [http://www.squidoo.com/prague-apartment-rentals], tempting those who swear they are just there to watch the barman show. Labeled ”Between the Bridges,” by the organizers, the festival will be held on pontoons and the Vltava riverbank between the iconic century Charles Bridge and the Manes Bridge in Prague. Riverboats done up to resemble 1920s luxury ferries will transport guests between pontoons.
This might be your only chance to nibble lamb-balls satay or duck confit for a 100 koruna while admiring the shining spirals of Prague Castle across the river. But most inspiring is the festival crowd, a mix of fine-food maniacs who fly in from China or Russia for their dollop of Old Bohemian potato salad to ambitious eaters who take a three-hour ride on a public bus from the hinterlands to try their first raw oysters. There are also plenty of locals who, like the chefs, are as expert in tandoori chicken skewers as they are in traditional Czech pickled sausage, both served at the festival.
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