Culinary moments:October with a scent of bay leaf, green pepper and cacao
Good food gives a festive touch to summit celebrations and lifts the spirits during the autumn days at BlackSeaRama Golf & Villas.
From the 1st until the 31st of October resort guests and Clubhouse visitors are invited to the Bistro where their culinary senses will indulge in a unique blend of flavurs. Chef Kirin is seasoning the special monthly menu with a scent of bay leaf, green pepper and cacao.
Enjoy delicious dishes from the three course menu with a glass of white, rose or red wine for 18 eur.
BAY LEAF - Pleasantly aromatic
Also called laurel leaf, this aromatic herb is native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf, and it has long been a symbol of honor, celebration and triumph, as in "winning your laurels."
The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients. It’s also one of the few herbs that doesn’t lose its flavour when dried.
Chef Kirin recommends: Roasted pork knuckle with sauerkraut and bay leaf
PEPPER-The Master Spice
Called the "king of spices", pepper has a long history of being used as a seasoning, a preservative, and even currency. By far the most frequently used spice, pepper adds an excellent depth of flavor to nearly any savory dish, and many sweet dishes as well.
This master spice is versatile in all forms. It offers up a vibrant flavor suitable for any dish.
Green peppercorns are young when they are picked and dehydrated, with a resulting mild flavor.
Chef Kirin recommends: Creamy pea soup and croutons with green pepper
CACAO - Food of the gods
Cacao is more than just the source for our chocolate. It is rich in antioxidants and essential vitamins and minerals such as Magnesium and B Vitamins, and heart-healthy fats. In cooking ads strong, rich, dark bitter chocolate flavour. The origin of cacao is the Theobroma Cacao tree, which in Greek translates to "cacao, food of the gods" and is celebrated as such in various cultures around the world.
Chef Kirin recommends: Walnut biscuits and vanilla sorbet with cacao
