In Slovenia, we met a number of welcoming people who were excited about our story. To picture the atmosphere, let us tell a story that says it all. When we were photographing food for the restaurant Jakse, we got invited to an outdoor birthday party. We can’t say NO to good food and drinks, and when there is a party, you don’t have to ask twice. For the present, we offered to transform memories into pictures, so we arrived earlier and we were able to take shots from the start. The host was happy to see us and we have to emphasize that Slovenians are very hospitable and it doesn’t take long to feel one of them. The language is no obstacle, almost everyone speaks some English.
Vivi on the deckchair
It was clear that this was going to be a classy party when we saw the cocktail bar and felt the heat of the Green Egg as it was warming up. The appetizers were also ready on display, so we started photographing them. Canapés with prosciutto and local handmade cheese, octopus’ salad, shrimp with cream served in a polka dot glasses and, by the end, my mouth was full of expectation. Even before we finished taking photos of the appetizers, some guests refreshed themselves in a pool. Summer was saying goodbye and they did their best to get the last dose of the vitamin D
Superstars of the evening – a team of chefs came to introduce themselves and produced some delicious freshly made gnocchi on pumpkin cream compared with reduced balsamic vinegar and sprinkled with baked parmesan. We didn’t expect to come across that much of delicious food so we took turns in photographing the event. I learned by now that no matter where you are, it is your own fault if you miss a delicious bite. The cocktail bar was fully booked even though the supporters of the real men beverages switched to the beer. Alcoholic beverages were very well covered and, at first, we were confused why there is so much of them. The later it was, the clearer we understood why – S@#t just got real yo.
comfort food
To keep the summer alive and guests’ bellies grounded, the chef served “buzara mussels”. This is actually a traditional dish of the neighboring country Croatia and it definitely has to reach further than Slovenia. Actually, it’s very simple. You’ve heard it before… Keep it simple, less is more… All is true! For this dish, all you need is olive oil, semi-dry white wine, and mussels. At the end, you just have to add fresh parsley. You will lick your fingers dry!
scallops ala buzara
scallops ala buzara
Next on the menu was a 100% raspberry ice cream, prepared with nitrogen. The single additive was vanilla from Madagascar, which rounded the taste of fresh raspberries.
Cooking with nitrogen
At dusk, they set up the buffet table and the feast continued at night. It was a celebration in order to satisfy the pickiest guests. The hosts really did their best for everyone to enjoy a gourmet experience and have a good time. The food was so good that we wanted to stay in touch with the team who prepared it. We also got it and now we know that the team of “Okusni dogodki” or in translation “Tasty events” was responsible for every bite.
Cooking with nitrogen
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