Ekologija \u2013 ir kasdienyb\u0117, ir \u0161vent\u0117<\/p>\n
\u201eEkologija da\u017eniausiai prasideda nuo ma\u017e\u0173 kasdieni\u0173 pasirinkim\u0173, ta\u010diau min\u0117dami Europos Ekologijos dien\u0105 bei Europos \u0161alyse vykdom\u0105 kampanij\u0105 \u201eEkologi\u0161kas rugs\u0117jis\u201c, nor\u0117jome parodyti, kad ekologija gali b\u016bti ir skonis, ir tvarumas, ir \u0161vent\u0117, ir \u012fkvepiantis bendrumo jausmas,\u201c \u2013 sak\u0117 ekologijai skirt\u0105 vakarien\u0119 ketvirtus metus organizuojan\u010dio sveik\u0173 produkto tinklo \u201eLivin\u201c atstov\u0117 Agn\u0117 Jakubon\u0117. <\/p>\n
Restorano \u0161efas Tadas Eidukevi\u010dius, gars\u0117jantis k\u016brybi\u0161ku po\u017ei\u016briu \u012f tvari\u0105 gastronomij\u0105, gavo i\u0161\u0161\u016bk\u012f sukurti unikal\u0173 meniu vienam vakarui su japoni\u0161kais produktais. Jame meistri\u0161kai susijung\u0117 kruop\u0161\u010diai atrinkti vietiniai ekologi\u0161ki ir tvari\u0173 gamintoj\u0173 ingredientai bei japoni\u0161ki \u201eClearspring\u201c produktai, gaminami pagal sen\u0105sias tradicijas be sintetini\u0173 pried\u0173. \u201ePagrindinis tikslas buvo atrasti tobul\u0105 balans\u0105, kuriame japoni\u0161k\u0173 produkt\u0173 filosofija papildyt\u0173 ir i\u0161ry\u0161kint\u0173, o ne u\u017ego\u017et\u0173 tai, k\u0105 geriausio si\u016blo m\u016bs\u0173 vietos \u016bkininkai. Manau, mums puikiai pavyko,\u201c \u2013 dalijosi T. Eidukevi\u010dius. Anot jo, \u0161io meniu i\u0161skirtinumas slypi netik\u0117toje sinergijoje \u2013 tai pagarba lietuvi\u0161kam sezonui ir tuo pa\u010diu kokybi\u0161kai, autenti\u0161kai japoni\u0161kai tradicijai.<\/p>\n
Vakaro sve\u010diai ragavo i\u0161ties originali\u0173 patiekal\u0173, ta\u010diau did\u017eiausia staigmena tapo desertas \u2013 kvietinio miso ledai su ikrais, pelkini\u0173 vingioryk\u0161\u010di\u0173 kremu ir Jerezo karamele. \u201e\u0160ie kvietinio miso ledai su ikrais buvo sprogimas! Vis\u0105 keli\u0105 namo apie juos galvojau \u2013 kokio nuostabaus skonio buvo,\u201c \u2013 \u012fsp\u016bd\u017eiais dalijosi desert\u0173 meistr\u0117 Liucina Rimgail\u0117.<\/p>\n
Ekologi\u0161kas produktas, atskleid\u0119s naujas patirtis<\/p>\n
Ruo\u0161iant \u0161ventin\u0119 vakarien\u0119 \u201eDEMO restorano\u201c \u0161ef\u0105 labiausiai su\u017eav\u0117jo \u201eUmeboshi\u201c pasta gaminama i\u0161 japoni\u0161ka s\u016bdyt\u0173 slyv\u0173. Ma\u017eai lietuviams pa\u017e\u012fstama pasta ne tik pad\u0117jo suma\u017einti druskos kiek\u012f patiekaluose, bet ir suteik\u0117 jiems umami gilumo bei kompleksi\u0161kumo. \u201eTai ne\u012ftik\u0117tinai universalus produktas, kuris ne tik suteikia s\u016brumo, bet ir turi malonios, kompleksi\u0161kos r\u016bg\u0161ties,\u201c\u2013 pasakojo T. Eidukevi\u010dius.<\/p>\n
\u0160i vakarien\u0117 dar kart\u0105 parod\u0117, kad ekologi\u0161ki pasirinkimai n\u0117ra tik sveikesni ar tvaresni \u2013 jie gali tapti \u012fkv\u0117pimu kurti moderni\u0105 gastronomij\u0105, netik\u0117tus derinius ir \u012fsimintinas patirtis, ra\u0161oma spaudos prane\u0161ime.<\/p>\n","protected":false},"excerpt":{"rendered":"Ekologija \u2013 ir kasdienyb\u0117, ir \u0161vent\u0117 \u201eEkologija da\u017eniausiai prasideda nuo ma\u017e\u0173 kasdieni\u0173 pasirinkim\u0173, ta\u010diau min\u0117dami Europos Ekologijos dien\u0105…\n","protected":false},"author":2,"featured_media":1985,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[1031,113,1030,37,39,36,38,40,114,1029,1025,1028,1027,1026],"class_list":{"0":"post-1984","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-pramogos","8":"tag-demo-restoranas","9":"tag-entertainment","10":"tag-goda-randakeviciute","11":"tag-lietuva","12":"tag-lietuviu","13":"tag-lithuania","14":"tag-lithuanian","15":"tag-lt","16":"tag-pramogos","17":"tag-santa-misenyte","18":"tag-sergejus-maslobojevas","19":"tag-ugne-radzeviciene","20":"tag-vakariene","21":"tag-viktorija-macijauskiene"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/1984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/comments?post=1984"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/1984\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media\/1985"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media?parent=1984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/categories?post=1984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/tags?post=1984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}