8/9/12-8/12/13: Riga,Latvia
CJWDT'13 Euphoriania grand tour continues, my 40th countries to visit.... Riga, Latvia! As same as Tallinn, I was rushing up to North, I was in Riga for 4 nights only. But even though I have short period of time, I was on time during summer riga restaurant week! Around 15 restaurants offered 3 course special prix fixe menu for about 20 US dollars. I went to he restaurant is called Burkans, according to CJWDT Munch report, it was 1.River crayfish tartar, quail egg with yogurt dressing 2.Rabbit ballotine, mushroom, smoked cheese with pumpkin orsoto 3.Chocolate fondant, blueberry sorbet with Riga black balsamic syrup. Considering the price n' value, I'd say I enjoyed my dinner.
CJWDT mission! Stage: Due to short time stay, I didn't send my resumes to any restaurants for stage. I had been off the kitchen over a month or something, terrible.... Market search: Riga central market('central' sometimes not mean 'central', but this is RIGHT central) is SICK!! You'll find EVERYTHING, bakery, vege, fish, butcher, bakery, bunch of snack spot... Think I spent easily 6-7 hours in 2days.... I mean dead serious, must visit of Riga!
Munch N' Inspiration
River crayfish tartar, quail egg with yogurt dressing
The dish I mentioned earlier, not Latvian dish, but... it's nature of chef: I dine/bite/munch, doesn't matter Michelin star foods, street foods or package snack.... Analyze n' think HOW I COULD MAKE IT BETTER. crayfish.... like eating, but not to cook, cause I don't wanna shell it!!(laugh) Well... anyway...
Considering shellfish tartar, always coming as one of the best example was the dish from L2o. Lamb tartar, preserved lemon, almond oil, shiro ebi, pickled mango with new zealand spinach/ emerald lettuce / tarragon I usually hate using this word, but... it was PERFECT! If you google, u'll find pictures and some review about this dish. I can say that's chef Laurent Gras, bang n' hands down.
Oops... okay, crayfish tartar a la CJ. ..... I like the concept of surf n' turf in any dishes, oyster n' bacon, pork n' clam, beef n' lobster, cod n' chorizo.... I would pick...(this time) DUCK! But if it's consomme aspic n' leg confit sounds not so inspiring. Think confit duck tongue n' pickled duck gizzard, crayfish cracker with duck liver mousse. Nnn... not so new, but... for now that's my call. .... I call duck, probably because I ate duck 2 days ago here in Shanghai.. / a bitter smile
Kvass(Fermented rye bread beverage)
Another possible 'bread pairing' I was talking on previous posts! Kvass seems originally from Russia(Russian version is with beet), but spreading over another Eastern European countries. I looked up several recipes, raisins seems quite popular in regular recipes. Mmm... I think this flavor profile would be great refresher between fish to meat or potentially pre-dessert. I would love to see how flavor flow by switching raisins to dehydrated lychee / persimmons / caju(cashew fruit of Brasil) or others! Speak of rye bread, Rupjmaizes kārtojums(Latvian rye bread dessert) was great as well!
Zirņi ar speķi(grey peas with bacon)
Too much talk on crayfish, this is last... Nnn.. it is not something sensational, but since it is considered as one of Latvian national dish, I picked this dish to 'munch' up. I first felt it should serving with roast meat, possibly with Turkey. Or I may tweak out for 'kind' of sauce for bacalao. ...final thought... this could right fit in Cepelinai(previous post) staffing if I gotta do Baltic tribute tasting one day. Nnnn... it's still damn pea/a bitter smile
Restaurants in Riga:
Riga culinary web links:
http://www.rigathisweek.lv/
http://www.rct.lv/en/
http://www.bergabazars.lv/lat/
http://www.cookinglatvia.com/
http://www.liveriga.com/en/
http://www.latvia.eu/sites/
http://www.latvia.lv/library/
http://www.liveriga.com/en/
http://www.rct.lv/en/
http://www.bergabazars.lv/lat/
http://www.cookinglatvia.com/
http://www.liveriga.com/en/
http://www.latvia.eu/sites/
http://www.latvia.lv/library/
http://www.liveriga.com/en/
Coming up> Tallinn, Estonia!!