Last Sunday, 13th of November it was a cooking day. It was “Cooking with Roses” day – time of the first of a kind culinary workshop dedicated to usages of roses in food. Let’s make it clear, we are talking about the Bulgarian oil-bearing rose Rosa Damascena, which is edible flower and main ingredient in Rosey’s mark products.
We have started with a brief intro about who we are and how we see the role of roses in food.
The products of Rosey’s mark we have put in use during this workshop were Roses and Roses&Strawberry natural jams, together with dried rose petals that are found in the rose tea.
Quite frankly, the “Cooking with Roses” workshop, an event organized by the Bulgarian Bacchus magazine, was true and thrilling challenge for us because that’s for the first time we are putting on show our personal ideas for usage of roses in cooking, and with original menu we developed specially for the occasion. Our students walked through the door of Food Connection culinary school just in time to put on the aprons and immerse in creating a memorable rose-flavored lunch!
Menu by Rosey’s mark:
- Special tomato chilli sauce with roses
- Rib eye steak with roses, garnished with oven-baked vegetables and raspberry-flavored arugula
- Homemade cheesecake with roses and strawberries
The special tomato chilli sauce with roses took the ovations. We prepare it with fresh ingredients – red peppers, chilli peppers and tomatos, all oven-baked, and a touch of roses added by the use of two Rosey’s mark products.
The cheesecake recipe we presented features typical Bulgartian cream cheese and is our favorite variation of the classical cheesecake.
Let us tell you, me and Ina are definitely not professional chefs. Yet, our culinary research on roses started several years ago. That’s part of our work at Rosey’s mark but also a pleasure and something we put in a nice dose of curiosity and experimental approach. We have started with making desserts at home and today we are convinced that roses can be part of whole multi course menu feasible in your kitchen. Just like the one we prepared during the workshop.
We gave the necessary attention also to putting everything together in plates, with small guidelines to the students while they prepared the dishes for serving.
At the end we left some time for the serving of dessert, together with a little something as a surprise…
We also know that every good menu goes hand in hand with the proper drinks selection. And here is our big thank you to Bacchus magazine team for making happen the perfect fit.
- Rose Qushe wines with roses
- Aqua Panna mineral water
- Hennessy Fine de Cognac cocktails
And here the surprise… The cocktails accompanying the dessert were created by Nikolai Neykov. In fact, he easily offered an attractive small workshop inside the workshop about creating cocktails featuring Rosey’s mark Rose&Strawberry jam and Hennessy Fine de Cognac.
We also gave a name to the new cocktail: Rose&Strawberry Hennessy Sour.
We thank the organizers from Bacchus magazine for the perfect organization of this workshop and thanks for the warm hosting of Food Connection culinary school.
Does it look appetizing and curious to you? We dare you to try cooking with roses home alone! Just come back to this blog for recipes and ispiration ????
Photos: Dragomir Ushev, Bacchus magazine