On Saturday, 6 April, we held another tasting dinner. This time, the white Rabbit restaurant was transformed into a cinema room, where we served a show of exquisite 7 courses. The Food Story dinner was part of a film festival, organised by the befriended K5 Culinary Academy.
The K5 Food Story dinner, prepared by Chef Patron Marcin Popielarz and Chef de Cuisine Dawid Bielecki, offered an unforgettable culinary experience combined with a film theme. Each dish was linked in some way to a film that was screened during the festival.
Guests, at the very entrance to the Restaurant, were given named tickets for dinner. This nice touch surprised more than one of the participants. After collecting their ticket and being treated to a welcome drink (thank you FESTUS for your support), Guests proceeded to the Hall, where they were greeted by K5 Food Story Festival organiser Kamil Sadkowski and Chef Marcin Popielarz. After a brief introduction, everyone headed to the appropriate "cinema room" for their table. Once again, we opted for large communal tables, as we were keen to encourage guests to talk and discuss the films and dishes that were about to appear on their plates.
Tasting dinner - what was the menu?
The dinner began with a delicate amuse-bouche, which, like the opening scene of a film, foreshadowed what awaited us later in the evening. It was a combination of the well-known and much-loved herring, potato and horseradish. An unusual accompaniment to the herring was an edible menu that represented all the dishes of the evening.
Then it was time for the highlights of the evening - six dishes prepared by creative Chef Patron, Marcin Popielarz. Each of the dishes referred to the theme of the festival, with references to specific films, which added extra charm and depth.
The first starter served was inspired by the film Wine in the Blood and was Lamb pâté with chachapuri. A delectable dish, surprising and interesting to look at.
The second dish was prepared in collaboration with the event's patron, the MOWI brand, inspired by the film Chef Flynn - the world's youngest chef. And since MOWI, salmon had to play first fiddle in this dish. Served with a fresh salad and sprinkled with bee pollen, it was a wonderful introduction to the hot dishes.
The dinner couldn't have been complete without soup. And this one was exceptional. Marmitako is a Spanish tuna fish soup based on tomatoes and peppers. In our version, it was served with potato, tomato, tuna and potato. The soup was a reference to the film Bihardoc, whose message is to appreciate tradition instead of always looking for modern solutions.
The main course, linked to the film Journey to 100 Feet, flavours combined Indian cuisine (light, homely, simple) with the finesse of French restaurants. And just like in the film, the combination of the two cuisines proved outstanding! The quail à l'indienne definitely delighted the guests.
After the main courses, it was time for the finish - the desserts. The first of these, as a response to the film In Defence of Food, was shaped like a human heart. It was a light dessert based on fresh strawberries and blueberries, hidden in a white, fluffy cream mousse.
Closing the dinner, was a dessert reminiscent of the film Marked. The vanilla parfait with cherry and cola served in an unconventional way was certainly memorable for the guests.
Service! So what did the dinner service look like?
As at the Kleks in Space tasting dinner, the chefs divided the 'release' into 3 stages. The first two dishes were prepared in front of the guests' eyes in one of the restaurant rooms. Guests were able to watch the chefs assemble the next plates, previewing their techniques. Also the desserts were prepared in the yellow room.
After the dinner was over, all the chefs preparing it came out into the hall so that they could talk about the dishes they had prepared. They had the opportunity to hear a lot of feedback, lots of praise and, above all, sincere thanks for the dinners.
When is the next tasting dinner at the White Rabbit?
The next tasting dinner, and thus the opportunity to take part in such a unique event, will come on 17 May, during the Transatlantic - the last polonaise on Batory. You are welcome!
Follow our social mediato see the full photo report and film of the dinner.