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FOUR SEASONS Moscow Tel: NOT_SETEmail: [email protected] OPENING DATE: October 2014 GENERAL MANAGER: Max Musto Physical Features Total Number of Rooms: 180 • Guest Rooms: 141 • Suites: 39 Design Aesthetic: • Restored 1930s exterior with unique assymetric design, with a glass-topped atrium at the building's centre • Dramatic, clean-lined interiors Architect: • Alexei Shchusev (original building) Interior Designer(s): • Richmond International Location: • Overlooking Manezhnaya Square, just steps from Red Square, the Kremlin, the Bolshoi Theatre, St. Basil's Cathedral and GUM shopping complex Amnis Spa Number of Treatment Rooms: 14 • Includes three couples suites Signature Treatments: • Modern interpretation of the traditional Russian banya experience Special Facilities: • Men's and women's lounges, hair salon and nail bar, indoor pool and spa cafe Dining Restaurant: Quadrum • Cuisine: Italian • Seating: 89 Restaurant: Bystro • Cuisine: All day dining; Russian Nordic dinner • Seating: 106 1 Restaurant: Amnis Café • Cuisine: Healthy refreshments served poolside • Seating: 15 Lounge: Moskovsky Bar • Cuisine: Zakuski (Russian tapas), crudo and international bar snacks • Seating: 88 Lounge: Silk Lounge • Cuisine: Cocktails, light fare, afternoon tea, French pastries • Seating: 68 Recreation On-site Activities Pools: 1 indoor pool • 148 sq. m / 1,593 sq. ft. • 2 m / 6.56 ft. deep • Special Features: no-fog glass topped atrium Fitness Facilities: • 198 sq. m / 2,131 sq. ft. • Weight training, studio classes, certified personal trainers on request • Equipment: Technogym For Families • Complimentary amenities for children • Babysitting services available upon request • Pet-friendly Meeting Rooms Total Size: 15,123 sq. ft. / 1,405 sq. m Largest Ballroom: 5,703 sq. ft. / 530 sq. m Second Banquet Room: 2,583 sq ft / 240 sq m Additional Meeting Rooms: 5 2 PRESS CONTACTS Natalia Lapshina Director of Public Relations and Communications 2, Okhotny Ryad Moscow Russia [email protected] +7 499 277 7130 3.

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YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era.
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Brunch Menumenu
brunchbrunch menumenu small plates, share and sides large plates, specials and sandwiches sweet patatas egg dishes featured glazed donut 6.5 savory spanish patatas bravas 7.5 breakfast burrito 12.5 bubbly breakfast 19.5 bourbon caramel served with ciabatta crostini queso, sofrito local cage-free eggs, avocado, peach bellini, scrambled eggs, peppers, onions, salsa verde mini red velvet pancake, brown roasted pineapple 9 smoked salmon 7.5 hash brown latkes 5.5 sugar glazed bacon, patatas scrambled egg flatbread 12.5 brown sugar caper, onion, egg bacon-onion jam, bravas, hollandaise sour cream cherry peppers, smoked bacon yougurt granola 8.5 smoked white fish mousse 5.5 red velvet pancakes 12.5 seasonal fruit white truffle fries 12.5 m‘stones eggs benedict 17.5 pure vermont maple syrup, house-made ricotta parmesan lobster hollandaise, crispy whipped mascarpone frozen grapes 6.5 basil, parmesan, prosciutto challah french toast 13.5 candied pecans, feta aged balsamic 6.5 house-made fruit preserves, pure mediterranean mezze 7.5 vermont maple syrup hummus, baba ghanoush, feta, cherry tomatoes raw pork sandwich vegan chef’s cheese board 16.5 peppadew peppers 6.5 boucheverette bacon skillet 7.5 lox and bagel 14.5 szechuan eggplant 14.5 goat cheese, local honey sheep’s milk, fr applewood smoked brown sugar bagel alley “everything”, cream tofu, peppers, steamed crispy rice, cheese, capers, onion, tomato bok choy jumbo shrimp cocktail 2.95/ea tomba embutido bombeiro 8.5 goat’s milk, vt croque madame 13.5 flaming sausage duo, 2 sauces chilled oyster
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Volume 21, Number 1 A TRINITY OF SIBERIAN EASTER-SEASON MEALS Sharon Hudgins © Sharon Hudgins All Rights Reserved The copyright for individual articles in both the print and online version of the Anthropology of East Europe Review is retained by the individual authors. They reserve all rights other than those stated here. Please contact the managing editor for details on contacting these authors. Permission is granted for reproducing these articles for scholarly and classroom use as long as only the cost of reproduction is charged to the students. Commercial reproduction of these articles requires the permission of the authors After the breakup of the Soviet Union in late special foods that were traditionally eaten on 1991, a number of major social, political, and Russian Orthodox holidays were prepared, economic changes began to occur in the newly sometimes surreptitiously, by far fewer cooks established Russian Federation, the largest than in earlier tsarist times. In many families, successor state to the former Union of Soviet culinary-religious traditions were not passed on Socialist Republics. Democratic elections were from one generation to the next, and many held, many restrictions on foreign travel and on personal recipes for dishes with religious religious institutions were lifted, and both a significance were lost when women of the older market economy and a free press began to generation passed away.2 In the 1990s, however, develop. A new class of relatively wealthy after seven decades of relative dormancy, interest business-people (legitimate and otherwise) soon in these holiday foods began to increase as more emerged, with plenty of Russian rubles (and and more Russians began returning to the foreign hard currency) to spend at home and religious practices of their ancestors--or, if they abroad.
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Late Night Menu – Friday, Saturday
MOSCOW 57 - LATE NIGHT MENU – FRIDAY, SATURDAY SOUP- 8 BORSCHT GEORGIAN TOMATO SOUP hearty soup with beets and cabbage tomatoes, onions, cilantro, egg yolk, lemon gfb v served with sour cream & dill gf v ZAKUSKI (Russian Tapas) M57 ZAKUSKI TROIKA-Small 7/Large 13 v ROSE PETAL & MINT YOGURT trio of Rose Petal & Mint Yogurt with Pomegranate WITH POMEGRANATE – 7 Silk Road Lima Bean Hummus with pita gfb v Eggplant Caviar EGGPLANT CAVIAR – 8 SILK ROAD LIMA BEAN HUMMUS – 8 roasted eggplant with peppers, onions & tomato with pita gfb v with black bread gfb v NEAR ABROAD PLATE – 15 THE PICKLE GUYS PICKLE PLATE – 6 gf v medjool dates, walnuts, pistachios, almonds, dried apricots, sugared ginger, pomegranate, SPASO HOUSE CHEESE PLATE - 15 feta cheese, fresh mint gf v chef’s assortment of cheeses and crackers (Spaso house is the US Ambassadors residence in DEVILLED EGGS (2 pieces) Moscow) v with sour cream & dill – 4 gf v with salmon roe – 6 gf SHRIMP COCKTAIL – 12 4 shrimp with M57 Russian dressing PULLED PORK SLIDERS -15 & cocktail sauce gf v Georgian spices, pomegranate or BBQ sauce OUR FLATBREADS Smoked Salmon Flatbread - 13 Kupati Flatbread – 13 Samarkand Flatbread – 9 (Georgian Sausage) (tomatoes, cucumber, red onion & feta) M57 CAVIAR SELECTIONS gfb with toast points, capers chopped egg & onion (subject to availability) MINI TASTING - 28 ROYAL SIBERIAN - 95 3 dollops of caviar in spoons: Salmon Roe, Classic (USA or China) Transmontanus, Royal Siberian TSAR IMPERIAL SIBERIAN – 127 ALASKAN SALMON ROE - 55 (USA or China) (Wild Coho) ROYAL OSSETRA
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Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
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For a Start and to Share Meat and Poultry Fish Sides Soup Russian Dumplings Bakery
Russian Zakuski — for a start and to share Zakuski are typical Russian appetisers best shared among guests. Enjoy a proper Zastolye (tableful), a variation of savoury Zakuski alongside our selection of vodka infusions Ossetra caviar (30 / 50 g) . BEST . 30 / 50 Salo — cured pork belly . 6 PRICE served with blinis IN TOWN Herring on boiled potatoes . 7.5 Salmon roe (100 g) . 25 Shuba — dressed herring salad . 7.5 served with 5 blinis Olivier salad . 7.5 Aubergine caviar . 7 famous Russian salad, with chicken and salmon roe Pickled cucumbers . 4 Russian vinegret . 7.5 Pickled tomatoes . 4.5 with pickled mushrooms and garden green peas Pickled cabbage . 4 Burrata salad . 11 with roasted aubergines Pickled mushrooms . 4.5 Selection of pickles . 9 Vodka platter . .15 Bowl of marinated olives . 4 mixed pickles, cured pork belly, and herring Bakery Fish Pirozhok is a traditional Russian small baked bun. Sturgeon fillet . 17 We bake them in-house every day served with burnt cauliflower and Avruga caviar Pirozhki with meat, 2 pcs . 5 Alaska crab cakes . .16 served with homemade Aioli and salad Pirozhki with cabbage and egg, 2 pcs . 5 Pirozhki with mushrooms, 2 pcs . 5 Meat and poultry Kurnik Russian pie . 10 Beef Stroganoff . 18 with chicken and mushrooms, served with seasonal salad sautéed new potato, buckwheat or mashed potatoes on the side Soup Cabbage rolls from the Russian oven . .15 served with béchamel sauce and homemade Adjika Borsch Krasnodarsky with beef . 8 Rib Eye steak . 24 Ukha Donskaya with salmon and cod . 8 with shiitake and truffle mashed potatoes Traditional Okroshka .
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Mushrooms in the Russian Far East
A MEANS OF SURVIVAL, A MARKER OF FEASTS: MUSHROOMS IN THE RUSSIAN FAR EAST Sveta Yamin-Pasternak Johns Hopkins University While the price of wild mushrooms in North American restaurants and stores ranges from high to unaffordable for people with limited financial means, wild mushrooms for rural low-income households in places as diverse as Eastern Europe, parts of Africa, and the Russian Arctic are an important part of the diet, especially during food short- ages. In Chukotka, in the far northeast of the Russian Federation, wild mushrooms are a source of nourishment in everyday consumption, and were important for survival in times of food scarcity. Depending on social context, mushrooms there have multiple meanings, ranging from emergency food for the hungry to the mark of a festive table. (Mushrooms, Chukchi, Slavs, Yupik, Chukotka) Wild mushrooms are an important source of food for the rural poor in regions as geographically distant from one another as Africa, Eastern Europe, and the Russian Arctic. Not only is there a heavy reliance on them, but also some notable similarities in the ways wild mushrooms are utilized in the cuisines and consumption patterns among the peoples inhabiting these diverse environments. For example, the Bemba in Zambia, Africa, have a porridge (ubwali) served with a mushroom relish made of varieties of Lactarius, Termitomyces, or Amanita, and the dish will likely be the main fare from late November through February or March (Chilieshe 2005; Richards 1939). In Belarus, a favorite dinner entrée is a savory stew of potatoes and golden chanterelle mushrooms. Traveling 14 time zones east of Belarus, we find a similar dish of potatoes and mushrooms that is just as popular along the Pacific and Arctic shores of the Russian Federation.
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Chapter 13 History Activity
Name Date Adventures in Food and Nutrition! © 2012 Chapter 13: Ready, Set, Cook!—History Activity Dinner with Tsar Nicholas Nicholas II was the last Tsar of Russia. He spent much of his time at Alexander Palace where he hosted many important dinners. The dinners were very fancy and were served formal style. To learn more about imperial dining, visit the Alexander Palace Time Machine at the following website: http://www.alexanderpalace.org/palace/tsartable.html Carefully read about the meals and answer the questions below. Activity Questions 1. What was the name of Tsar Nicholas’ chef? What was the chef’s nationality? 2. How was food transported from the kitchen to the palace? 3. What time did lunch begin? How long did lunch last? Copyright Goodheart-Willcox Co., Inc. page 1 Permission granted to reproduce for educational use only. Name Date 4. When people were seated at more than one table, what did the Tsar do so that everyone could say they ate at his table? 5. What is zakuski? How were they served? 6. When did Palace guests sit down at mealtime? 7. Describe what was served for each course of the meal. Copyright Goodheart-Willcox Co., Inc. page 2 Permission granted to reproduce for educational use only. Name Date 8. How did guests signal waiters that they were finished with a course? 9. What happened when the Tsar finished eating? Why was this a problem for some guests? 10. What American beverage is known to have been consumed at the Palace? 11. What are two reasons why you would or would not have liked to have dinner at Alexander Palace? Copyright Goodheart-Willcox Co., Inc.
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Dinner Menu 5Pm-10Pm
ZAKUSKI FOR TABLE House-made black bread, scallion butter 4 Salad “Olivier”, potatoes, peas, eggs, carrots 12 vegetarian or chicken +1 or bologna +1 “Shuba”- dressed herring, beets, potatoes, eggs 14 House-made pickles assortment 14 House-cured salo, black bread 16 TZAREVNA House-cured fish board with crepes 29 DINNER APPETIZERS - add smoked pork belly to anything +5 Borscht soup, beets, carrots, onions, sour cream 11 vegetarian or beef Mushroom julienne, baked in cheese gravy 14 Beet salad, cottage cheese, arugula, sunflower 13 “Greek” salad, bell pepper, olives, tomatoes, feta 13 vegetarian or ham HOMEMADE DESSERT Pan-fried potatoes & mushrooms with garlic, dill 16 Oreshki - dulce de leche cookies 8 Sunflower crème brûlée 9 KHACHAPURRI Syrniki - farmer’s cheese pancakes 12 house-made sourdough cheese-y bread Honey cake with berries 12 - allow extra 20 min for baking - Classic sourdough adjaruli 17 Mushroom, aioli + 2 Bacon, arugula, tomato + 4 Crab meat, celery, aioli + 6 ORGANIC TEA 5 English Breakfast MAIN COURSE Earl Gray Jasmine Veal & pork dumplings, paprika, dill 14 Smooth green houjicha “Tzarevna” meat dumplings, sage, pomegranate 15 Soft green, nutty dao ren Potato vareniki, caramelized onions 14 Duck plov, rice, cumin, carrots, barberries 18 HERBAL Organic half-chicken “Tabaka”, tkmeli, salad 21 Fairytale with calendula, spearmint Duck shashlyk, pistachio, onions, pomegranate 29 Honeybush with berries, roses, honey Roasted Branzino, cantaloupe, chanterelles, roe 28 Berry Bramble with elder berries Wagyu beef stroganoff, creamy, mushrooms 35 Floral Red Rooibos with honey Еating raw | undercooked meat may cause food-borne illness. Automatic gratuity will be added for parties of 6+..
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Russian Restaurant & Vodka Lounge
ON W TH O E C H Russian Restaurant S I O L L M & Vodka Lounge 651. 291. 1236 St. Paul Est. 1994 www.MoscowontheHill.com Chef Jeffrey Theissen Entreé Sous Chef Zack Ziegler Hand-Made Dumplings Large 19.95 | Small 11.95 Siberian Pelmeni Peasant Pelmeni & served with sour cream & a side of vinegar and broiled with mushroom sauce & cheese Vareniki (Vegetarian) garnished with sour cream and fresh herbs House Specials Wild Rice Cabbage Rolls 18.95 GF Givetch (Vegetarian) 17.95 GF Add Chicken 5.95 | Add Steak 7.95 | Add Salmon Filet 7.95 braised in a rich tomato sauce Variety of seasonal vegetables, mushrooms, onion & served with sour cream & fresh herbs garlic sautéed in a blend of Georgian spices served with buckwheat or rice pilaf Fish & Poultry Norwegian Salmon Filet With Vareniki 24.95 Chicken Kiev 22.95 Salmon, vareniki, rainbow chard, glazed cippolini, Chicken breast filled with fresh herbs & garlic butter. chardonnay creme & pickled fennel Served with parsley mashed potatoes, marinated red cabbage & vegetables of the day Pan Roasted Duck Breast 26.95 GF Buttermilk spaetzle, napa cabbage, apples, duck confit & cranberry gastrique Meat Czar’s Medallions 18.95 Pork Chop 22.95 GF Pan fried pork loin broiled with sour cream mushroom Sweet potato puree, brussels sprouts, sauce & cheese, fresh herbs, mashed potatoes, Russian sauerkraut & apple demi vegetables of the day Beef Stroganoff 23.95 Bistro Filet 25.95 GF Duck fat potatoes, mushrooms, mushrooms & onion, parsley mashed potatoes, vegetables of the day & horseradish steak sauce vegetables
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Russian Restaurant & Vodka Lounge
ON W TH O E Russian Restaurant C H S I O L L & Vodka Lounge M 651. 291. 1236 www.MoscowontheHill.com St. Paul Est. 1994 Chef Jeffrey Theissen Entrees Hand-Made Dumplings Large 19.95 | Small 11.95 Siberian Pelmeni Peasant Pelmeni Beef & pork filled dumplings buttered Beef & pork filled dumplings simmered & served with sour cream & a side of vinegar & broiled with mushroom sauce & cheese Vareniki (Vegetarian) Ukrainian dumplings filled with potato, caramelized onion & Asiago garnished with sour cream and fresh herbs House Specials Wild Rice Cabbage Rolls 18.95 gf Givetch (Vegetarian) 17.95 gf Pork, beef and wild rice filled cabbage leaves, Add Chicken 5.95 | Add Steak 7.95 | Add Salmon Filet 7.95 braised in a rich tomato sauce Variety of seasonal vegetables, mushrooms, onion & served with sour cream & fresh herbs garlic sautéed in a blend of Georgian spices served with buckwheat or rice pilaf Fish & Poultry Grilled Norwegian Salmon Filet Chicken Kiev 22.95 with Vareniki 24.95 Chicken breast filled with fresh herbs & garlic butter. Spring peas, asparagus, Served with mashed potatoes, arugula & Chardonnay crème marinated red cabbage & vegetables of the day Meat Czar’s Medallion 18.95 Beef Stroganoff 23.95 Pan fried pork loin broiled with sour cream mushroom Beef filet strips in black pepper sour cream sauce with sauce & cheese, fresh herbs, mashed potatoes, mushrooms & onion, mashed potatoes, vegetables of the day vegetables of the day Bistro Filet 25.95 gf Flat Iron Pork Steak 22.95 Givetch Spice, Warm Potato Salad, Tomato, Mamalyga, asparagus,
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Cooking the RUSSIAN Way Copyright © 2003 by Lerner Publications Company
Cooking the RUSSIAN way Copyright © 2003 by Lerner Publications Company All rights reserved. International copyright secured. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopying, recording, or otherwise—with- out the prior written permission of Lerner Publications Company, except for the inclusion of brief quotations in an acknowledged review. Lerner Publications Company A division of Lerner Publishing Group 241 First Avenue North Minneapolis, MN 55401 U.S.A. Website address: www.lernerbooks.com Library of Congress Cataloging-in-Publication Data Plotkin, Gregory. Cooking the Russian way / by Gregory and Rita Plotkin—Rev. & expanded. p. cm. — (Easy menu ethnic cookbooks) Includes index. Summary: Introduces the cooking and food habits of Russia, including such recipes as beet soup or borsch, stuffed pastries or pirozhki, and beef Stroganoff; also provides brief information on the geography and history of the country. eISBN: 0–8225–8033–0 1. Cookery, Russian—Juvenile literature. 2. Russia (Federation)— Social life and customs—Juvenile literature. [1. Cookery, Russian. 2. Russia (Federation)—Social life and customs.] I. Plotkin, Rita. II. Title. III. Series. TX723.3 .P58 2003 641.5947—dc21 2001008163 Manufactured in the United States of America 1 2 3 4 5 6 – JR – 08 07 06 05 04 03 easy menu ethnic cookbooks Cooking revised and expanded the RUSSIANto include new low-fat wayand vegetarian recipes Gregory and Rita Plotkin a Lerner Publications Company
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