Minimum Waste - Maximum Taste vol 1.: Impressions and learnings

Aktualizováno: 16. 12. 2018

In the end of November we launched the Minimum Waste Maximum Taste series. As the title suggests, it is about (less) waste, sustainability and - yes, you’ve guess it - food! 

So what is going on? 

In Minimum Waste we want to show people that a modern human being in the 21st century can behave responsibly in his/her everyday life.

A common, actually a basic part of every day is food and cooking. During these activities (as during many others), a lot of waste is being created. A waste that could be further used. Very often our choice of food is also far from being environmentally friendly. Not that we are promoters of vegan food, raw food etc. or, god forbid, that we would want to tell someone what to eat, but eating meat twice a day and a bunch of packaged processed food from the other side of the world just isn’t ideal. We believe that we can do better. 

And that’s why we bring you interesting chefs who don’t think about just how to fill up their customers’ stomach, but also about the waste and the environmental footprint that their food makes. Such chef prepares a delicious menu in our Minimum Waste space, during which he/she explains to the guests everything from shopping and choice of ingredients, preparation and cooking to storage and his/her tricks of making the whole process waste-free. Therefore, the guests should not only feed their stomachs, but also their brains. 


Who was our very first chef?

For the first event from this deliciously-minimalist series we invited the chefs from a vegan restaurant Incruenti, who also do zero waste caterings. Adam and Libor can not only cook stunning dishes and like that show people that vegan food can be delicious, but they also make sure that minimum waste is created in their kitchen.   

You can see their tips here: 

We also invited a special guest - vegan food blogger Nikoleta Kovacova aka Surová dcerka. 

We served a six-course degustation menu, during which the chefs described each meal and also told us how it was created. They also answered our curious questions. 

So what was on the menu?

  • Tapas 1 - red beet hummus, pesto from dried tomatoes, oyster mushroom paté with caramelised onions and blackberry chutney

  • Pumpkin creamy soup

  • Ravioli with pesto from dried tomatoes

  • Soba noodles with vegetables, tofu, peanuts, lime and cilantro

  • Tapas 2 - sushi, guacamole, marinated carrot tartare with mustard and dill 

  • Apple galette, brownies

Sounds good right?

And it looked even better...

What did we learn?

Do you know what aquafaba is? When the boys cook chickpeas for the hummus, they use the water that it has been cooked in, because it has similar characteristics as an egg white. As such it can be whipped and used in cakes. We tasted it in brownies, which were served for desert. Aquafaba actually doesn’t have any taste, so it tasted exactly the same (if not better!) than the classic non-vegan brownies. 

The chefs also talked about the topic of “pasta dough with or without egg.” One of the main courses were homemade ravioli, which they made on the spot. The boys didn’t put an egg into the dough of course (they are vegans, remember?). "Why some pasta dough contains egg and the others don’t?" someone asked. Well, if you go to an Italian grocery store, you won’t find any egg pasta there. A good quality pasta is basically always without eggs. A theory then came up, that adding an egg into pasta (and other foods as well) is just a marketing move - to make it seem more “homemade.” 

The first event was exactly how it was supposed to be - delicious, enlightening and waste-free. The guests left satisfied and so the organisators. We can’t wait for the next one! 

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