We would certainly not be wrong to introduce Andreas Rummel like this: he - globally known and recognizable face of the Canadian grill brand "Napoleon", TV presenter, author of several recipe books, German grill champion with hundreds of awards. This is the truest truth!
However, we would prefer to present it a little differently. Andreas Rummel is one of the most sincere and fun guests ever invited to Griliai.lt, who, we are sure, knows how to grill wonderfully!
In the "Master Class" seminar-tasting organized by "Griliai.lt", "Lietuvos grill ir barbecue association", "Gastro siena" and "Baltic Master", chef A. Rummel demonstrated his culinary ingenuity, combined various flavors, indulged in advice, and the guests tasted all eight dishes with pleasure.
To whet your appetite, the chef prepared meat skewers, chicken rolls, shrimp cocktail, then the kitchen virtuoso demonstrated how to grill Scottish salmon... in hay! We also watched how the dish of lamb shanks with red cabbage was born and received an apt comment from Andreas Rummel: according to the chef, every professional or enthusiast in the kitchen should discover a unique, individual way of serving food.
How about a Master Class without the beef? Andreas Rummel got into the butcher's trade and demonstrated how to properly cut a beef entrecote. We also learned that beef fat is as valuable as culinary gold - the grill champion urged not to waste the fat, but rather to freeze it in the chamber.The grilled leeks were probably the most surprising. The technique is simple but unusual: let the leeks char, then squeeze out the flesh and serve with a pork neck cut. We assure you - the taste is unreal!
At the end of the tasting, a real "Fire-Food-Fun" boiled down: the chef slipped rum into the grooves of a special table and set it on fire! The dish was not only saturated with the aroma of rum in the heat of the fire, but also became crispy. This roasting method is the equivalent of a caramelizer, only with more show elements! Finally, the chef served the guests a roasted, juicy aged beef shoulder steak. This combination was complemented by a tasteless celery puree.
When it was time for dessert, Andreas Rummel prepared a grilled fruit cocktail with mint, greens, and cream. No one was left indifferent: the virtuoso expertly combined all possible sour and sweet flavors!
Most of the guests admitted that getting to know the chef inspired them: even though they had tasted the masterful meals, they wanted to cook the same evening! The tasting awakened a love for barbecues, infected the desire to improvise, so we say that "Master Class", our head, it worked!
What did Andreas Rummel himself take away? In spring Kaunas, the chef visited not only the "Gastro siena" studio or the "Griliai.lt" store: he also managed to attend the "Žalgiris" competition, take a walk in the old town, and taste local dishes. We heard that the chef was cold, but this only proves that his passion for fire led him in the most unexpected ways!
We sincerely thank the sponsors who contributed to the event:
