We certainly wouldn't be wrong to introduce Andreas Rummel like this: he is the world-famous and recognisable face of the Canadian grill brand Napoleon, TV presenter, author of several recipe books and German grill champion with hundreds of awards. That's the real truth!
But we'd rather present him in a slightly different way. Andreas Rummel is one of the most sincere and cheerful guests Griliai.lt has ever invited, and we're sure he's an amazing griller!
"At the Master Class seminar-tasting organised by Griliai.lt, the Lithuanian Barbecue and Grill Association, Gastro Siena and Baltic Master, chef Andreas Rummel demonstrated his culinary ingenuity, combining different flavours, spoiling us with tips, and the guests were delighted to taste all eight dishes.
To whet the appetite, the chef prepared meat skewers, chicken rolls, shrimp cocktail, and then demonstrated how to grill Scottish salmon... hay! We also watched the birth of the lamb shanks with red cabbage dish and received a pithy comment from Andreas Rummel: according to the chef, every professional or enthusiast in the kitchen should find his or her own individual way of serving a meal.
How can Master Class be without beef? Andreas Rummel took on the role of a butcher and demonstrated how to properly cut a beef duckling. We also learned that beef fat is as valuable as culinary gold - the grill champion urged us not to waste the fat, but rather to freeze it in a chamber.Perhaps the most surprising thing was the grilled leeks. The technique is simple but unusual: allow the leeks to char, then squeeze out the flesh and serve with the pork neck. We assure you - the taste is unreal!
The tasting ended with a real Fire-Food-Fun: the chef squirted rum into the grooves of a special table and lit it on fire! The dish not only became saturated with the aroma of the rum, but also crispy and toasty in the heat of the fire. This type of roasting is the equivalent of a carameliser, but with more show elements! Finally, the chef served the guests a roasted, juicy aged beef shoulder steak. This combination was complemented by a celeriac piuré that was as good as it gets.
For dessert, Andreas Rummel prepared a grilled fruit cocktail with mint, greens and cream. The virtuoso has masterfully combined all possible sour and sweet flavours!
Most guests admitted that they were inspired by meeting the chef: even though they had had their fill of artisanal dishes, they wanted to cook the same evening! The tasting sparked a love of barbecue and a desire to improvise, so we say "Master Class", in our opinion, was a success!
What did Andreas Rummel himself take away? In springtime Kaunas, the chef not only visited the Gastro Siena studio or the Griliai.lt shop, but also the Žalgiris game, a walk in the Old Town and a taste of local specialities. We heard that the chef had a cold, but this just proves that his passion for fire has taken him down the most unexpected paths!
Our sincere thanks to the sponsors who contributed to the event:
