- Between 17-18 September 2022, Pirates Resort Mamaia will host the 7th edition of the Black Sea Fish Festival, a gathering attended by professional chefs, Horeca specialists, fish industry specialists, fishermen from the Black Sea, Danube and Danube Delta, equipment traders, gastro instruments and equipment, students from state education – junior chefs, future professionals of the Romanian hospitality industry.
- PIRATES RESORT is the ideal choice for holding this event, both from the point of view of the position occupied and the setting of the fairy tale that emerges, it is very suitable for young participants, but also for seniors, thanks to the promise of an “oasis” of joy and hope, a good mood that guaranteed by the tight collective, the aspect you feel from the moment you enter the “territory” of the settlement that brings the “feel” of the story characters from some long forgotten time . But what is tourism, if not a transposition to a dimension of relaxation of mind and body, through high quality services, that make you feel “at home”, in an ideal home, where you can imagine the whiteness of nature. bed or the taste of a few dishes, and this can happen in the blink of an eye, thanks to a small “army” of specialists who come together to ensure the well-being of those who come to this fairyland.
organization Romanian Euro-Toques with support from Eastern European Alternative Culinary Association in 2015 the project started CookA unique National Training Program for students in special state education, which supports teachers to strengthen the professional spirit that must be instilled in a new generation of future professionals in the gastronomic and tourism sector.
This year, with the support of the Ministry of Sustainable Development of the Romanian Government, a professional competition for youth will be held during the Black Sea Fish Festival, which will bring together more than 50 students, accompanied by teachers and coaches, to compete in the race for the Great Black Sea Cup. Under the creative influence of the slogan “Power of the Blue Storm”, our juniors will strive to excel by cooking exclusively the animal species that live in the Danube, Danube Delta and Black Sea.
In addition to this culinary exhibition, the festival also presents the following events:
Smoking and cooking fish directly in the smoker.
Smoking technique in smokers.
Characteristics of color and taste in smoking hot fish.
Thermal smoking process.
Time and stage of smoking.
Cooking tools: Pit Boss Pro 1600 series wood
pellet grill & smoker.
Presented by: Radu Zărnescu, Florian Mihail Zeca.
X-Oven Live Demo
Live demonstration on the most modern professional covered grill with drawers and shielded fireplace. Demonstration of limited solid fuel consumption VS maximum roasting and roasting performance. EMEDEZ presents HoReCa equipment.
Smoking fish in the barrel
Indirect smoking of fish in Pit Boss Barrel Champion with baffle diaphragm, built-in furnace with direct access from outside. Introducing: The latest generation of American-made Smoke Barrels from the Pit Boss. Demonstration recipe: whole fish, fillet, fillet.
Tandyr Expert Live Demo – stock for sturgeon soup
Boiler type container with pressure cooking.
Preparation of a classic broth from head, tail and sturgeon for soup and quick cooking in a pot with a belly and a lid with a steam pressure vent. Presented by: Vadim Macovenco, Tandyr Expert, Chef Radu Zărnescu.
Pit Boss Ultimate Griddle Lift-Off
Stove with ceramic enamel protection and lid for seafood. The most successful non-stick solution for special steel hobs combined with the roasting effect triggered by the Lift-Off lid. Recipe: Rapane with pasta and garlic sauce.
Brought to you by: Executive Chef Gabriel Sighinaș.
Catfish fillet cooked on cedar board!
The fatty fish cooks very easily and does well in a smoker on a cedar plank. An excellent example will be seen through the demonstration of our colleague, Bogdan Bogus, founder of the group “Men in the Kitchen”, who will cook on the Smoker Combo Pit Boss Navigator with a dual grilling system. This cooking technique
it is exclusively for gourmet chefs from the North American continent, the fish used comes from the Danube Delta.
Crumbs with cherry tomatoes, sweet onions and green chilies at Tandoor!
The tandoor is one of the oldest ovens in the world and originates from the Far East. He was originally the twin brother of the famous Kamado, who hails from the Land of the Rising Sun. The modern version of the Tandoor and how to quickly cook in it will be presented to us by Vadim Macovenco, one of the most experienced specialists and traders of such devices.
Turbot with vegetables cooked on one side!
With the help of Pit Boss Ultimate Griddle Lift-Off 5 Burners, black sea turbot can be cooked without much effort! Centrally positioned and with vegetables around, with Lift-Off smoker system, the buzzer can
fully cooked, without flipping, in less than 30 minutes. This solution launched by the Pit Boss brand helps those who, while cooking, during celebrations, also have time to socialize without paying too much attention to the ongoing thermal processes.
Pizza with marinated Lufr!
When it comes to Pizza with fish or seafood, the combination of kneaded and cooked dough of Romanian Castelana flour from 7 Spice and Lufăr fish from the Black Sea, marinated raw with an emulsion of olive oil, apple cider vinegar and lemon juice, it gives you the best smell and taste sensations ! After several tests started in 2019, during the launch of the Sibiu-European Gastronomic Region program at Bâlea Lac Cottage, it was concluded that raw salting with the emulsion gave the best results. Back then we worked on trout from the Făgăraș Mountains, now we will test one of the most aromatic fish species from
Black Sea, Lufurul. Brought to you by Pizza Chef Iulian Dumitrescu.
Stuffed cega is cooked on a grill with an indirect heat source.
A member of the sturgeon family, the sensational cega, stuffed with asparagus, spinach, and green garlic and cooked on the Kamado Monolith Ceramic Grill over indirect heat is a real delicacy! The German Engineering Monolith Kamado is equipped with a special set of accessories for indirect cooking, a much more practical way to keep the ingredients liquid during the heat process and protect them from the power of the embers. Demonstration by Chef Răzvan Bloj, Sergiana Brașov.
Exotic seafood pizza!
With the help of our colleague Ilie Jeciu, instructor for industrial and recreational diving from Eforie Nord, who will provide us with the raw materials for seafood (clams,
rapane, anchovies…) in collaboration with 7 Spice – Castelana flour – Made in Romania, we will create several Exotic Pizza recipes that complement the standard menu. One of the biggest specialists in this sector, Mircea Toderaș, multi-medal winner in professional competitions, will delight us not only with the taste, but also with the visual section of the ancient delicacies of the south of Italy, which have been established all over the world.
SEVEN TALKRomanian brand, producer of Castela type flour – verde, rossa, blu- They are recognized for their quality and the tightness with which they are manufactured. The desire to continue to innovate, cause modernizebad tdrink thato’clock four SEVEN SPIKE factories, equipping them with the latest technology, which allows better control over quality parametersoptimal option for creating multiple a dough suitable for pizza preparation that is impressive from the point of view of taste, if not better than others made from condensed flour, from other sources!
Goldfish stuffed with lamb curd and parsley!
The famous recipe of Sabin Ghemeș, deputy mayor of Câmpia Turzii, a dish that was in the Pole Position at the Fish Festival at Complexul 3 Lacuri in 2017, this time cooked with goldfish from the Danube in a Pro Series 1600 wood pellets grill&smoker smoker to Szaby Lengyel, the one and only Romanian participants in the Jack Daniels World Grill Competition, a competition that took place in the US state of Tennessee in 2019. Considering the relationship between fish and various cheeses specially selected according to common tastes, the recipe fits right in the world of Food Pairing trends launched by master Heston Blumenthal, 3 Michelin stars, Restaurant The Fat Duck, London.
Recognized both nationally and internationally, our colleagues Dragoș Babii, David Ioan, Adrian Lucian ipoteanu, Adrian Truță, Alexandru Sbâncu, Marian Popovici will show us that local produce can be interpreted in the way of fine dining, dishes made right in front of us. public watching.
Live Fish Cooking Show
Dora Dobay, Cristian Nica, Cristian Olteanu, Ionela Olteanu, Gabriel Valentin, members of the Eastern European Alternative Culinary Association, will demonstrate the preparation of fish in the traditional way, giving them a contemporary vision.
External guests of this edition from Turkey, Slovakia, Italy, Macedonia and Serbia will delight us with their local products interpreted in a variety of contemporary approaches, so that the proposed space, from the third culture, will be created, facilitating cultural dialogue, cross-cultural valence, differences and the similarities of world cuisine.