{"product_id":"product-95","title":"Beyond the familiar: A culinary journey with Chef Ivelina Ivanova","description":"\u003cp\u003eMushrooms can be so much more than a side dish. They can be crispy, meaty, velvety, spicy and packed with umami – and sometimes they can even find their way into dessert.\u003c\/p\u003e\n\u003cp\u003eIn this culinary experience, you will discover just how many different sides one ingredient can have. You will embark on a delicious journey through France, Italy, Korea and modern American cuisine, exploring different varieties of mushrooms, techniques and unexpected combinations.\u003c\/p\u003e\n\u003cp\u003eYou will work with porcini, morels, oyster mushrooms, button mushrooms and lion’s mane, cooking with brown butter and sage, \u003cem\u003egochujang\u003c\/em\u003e and ginger, Pernod and tarragon. You will fry, roast and caramelize, discovering how the right technique can completely transform the flavor and texture of mushrooms.\u003c\/p\u003e\n\u003cp\u003eAnd to finish, an unexpected meeting of flavors awaits – mushrooms will find their place in a surprising dessert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuring the course, you will prepare:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePappardelle with Porcini, Brown Butter, Sage and Hazelnuts\u003c\/strong\u003e – wide ribbons of pasta with generous amounts of porcini mushrooms, roasted until golden, fragrant \u003cem\u003ebeurre noisette\u003c\/em\u003e and crispy sage leaves. Parmesan and concentrated mushroom stock transform the brown butter into a silky sauce, while roasted hazelnuts add a final crunch and another layer of woodland, nutty flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eKorean-Style Crispy Oyster Mushrooms with \u003cem\u003eGochujang\u003c\/em\u003e Glaze, Ginger, Sesame and Spring Onion\u003c\/strong\u003e – oyster mushrooms will show a completely different side. Torn into large pieces and coated in a delicate crispy crust, they will be finished with a sticky, spicy glaze made with \u003cem\u003egochujang\u003c\/em\u003e, ginger, garlic, soy sauce and rice vinegar. Spicy, sweet, tangy, savory and wonderfully crispy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e“Escargot” Button Mushrooms with Garlic-Parsley Butter, Pernod and Crispy Crumbs\u003c\/strong\u003e – a French classic, without the snails. Large button mushrooms will be filled with aromatic \u003cem\u003ebeurre d’escargot\u003c\/em\u003e made with garlic, parsley, shallot and a touch of Pernod, then topped with a golden crust of crispy crumbs and aged cheese. Served straight from the oven while the fragrant butter is still sizzling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLion’s Mane Mushroom “Crab Cakes” with Tarragon Remoulade and Capers\u003c\/strong\u003e – one of the most intriguing mushrooms will be transformed into a dish inspired by classic American \u003cem\u003ecrab cakes\u003c\/em\u003e. Lion’s mane has a naturally fibrous and juicy texture that remarkably resembles seafood. You will turn it into small cakes with a golden, crispy crust and serve them with a zesty remoulade featuring Dijon, tarragon, lemon and capers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted French Fries with Thyme and Morels à la Crème\u003c\/strong\u003e – golden, crispy potatoes with butter, garlic and thyme meet one of the most prized wild mushrooms – the morel. It will be prepared in classic French style with shallot, white wine, cream and tarragon. A rich, velvety sauce, crispy potatoes and the distinctive earthy aroma of morels – the ultimate comfort food.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eChocolate Mousse with Salted Caramel, Roasted Hazelnuts and a Hint of Porcini\u003c\/strong\u003e – to finish, mushrooms will appear where you least expect them: in dessert. A delicate dark chocolate mousse with salted caramel and roasted hazelnuts will be enhanced with a touch of dried porcini powder. Rather than tasting overtly of mushrooms, it adds a subtle earthy, nutty and almost coffee-like note. An unexpected combination that shows just how beautifully chocolate, caramel and wild mushrooms can work together.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eLecturer:\u003c\/strong\u003e Chef Ivelina Ivanova\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLocation: Menu Culinary School\u003c\/strong\u003e, Sofia, 6–8 Maestro Mihail Milkov St.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDate and time:\u003c\/strong\u003e 2 February 2027\u003cbr\u003e18:00–21:00\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe voucher is valid for one participant.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eGift a culinary experience beyond the familiar – six different sides of mushrooms, new techniques, unexpected flavors and the inspiration to see familiar ingredients in a whole new way.\u003c\/em\u003e\u003c\/p\u003e","brand":"GiftComeTrue.com","offers":[{"title":"02-02-2027 \/ Online voucher","offer_id":54694094831962,"sku":null,"price":75.0,"currency_code":"EUR","in_stock":true},{"title":"02-02-2027 \/ Gift envelope","offer_id":54694094864730,"sku":null,"price":77.56,"currency_code":"EUR","in_stock":true},{"title":"02-02-2027 \/ Gift box","offer_id":54694094897498,"sku":null,"price":79.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2177\/2669\/files\/pasta_s_gubi.jpg?v=1788439205","url":"https:\/\/en.giftcometrue.com\/products\/product-95","provider":"GiftComeTrue.com","version":"1.0","type":"link"}