MASTERCHEF FAMILY COOKING WITH CHEF TOM HALPIN AT RESTAURANT AHORA, SOFIA, BULGARIA
Rating for the event Masterchef Family Cooking by Bojana Katsarova with chef Tom Halpin at Ahora by the 5D Sensograph of placescases.com: 5 out of 5.
30 March 2018.
…. A whole galaxy of Bulgarian MasterChef stars – the main star was the famous Chef Tom Halpin, an extremely humble young man, accustomed to expressing himself more with his cooking, not so much with speeches; Bojana Katsarova, who is at the forefront of the entire organization, Sevda Dimitrova, despite its delicate presence, we also cannot miss her, Simeon Chervenkov, Avram Golemetchkov, both of them known by MasterChef, Georgy Boykovsky from Cosmos. It was evident that our chefs are extremely thankful and happy with the opportunity to cook with Chef Halpin. They celebrated their meeting with him and gave us this enthusiasm, cheerfulness and pleasure.
…. There was a moment when we didn’t see anythin since we had special eye bandages so we didn’t have to look at the dessert that followed, and when our eyes were open again, there were smoking dry ice in front of us, as a decoration to a very delicious ice cream dessert of cold Apple balls, served with walnut tofu and basil.
…. The best thing of the evening was the extremely friendly atmosphere, inspired by Bojana, who is fire and brimstone, explosions of good spirits and energy, all the others followed this spirit and it was transferred to us too;
…. Wonderful crispy salty finger or sea beans in the second, extremely good appetizer with asparagus and consomme of parsley.
…. Happy conversations at the tables-people communicate and enjoy it, despite that some of them have just met at the event, as was the case with us;
…. Light Jazz, as always exquisite music in the Ahora.
…. A great start of the dinner with Oyster, which sea scent was highly wooed by the coriander perfume, in a mild competition with horseradish, against the backdrop of gratineted grapes;
…. Seabass was great with fennel compote, smoked whiskey flakes and foam of emulsified mayonnaise from caviar – whatever that means all of that description, in a nutshell – it was uniquely delicious, so much that I even forgot to photograph it, just ate it;
…. There was also a deer tartar, and the culmination was a ox tongue, suous-vided (cooked at low temperature) for 48 hours with chutney of pears and quinces, but I wasn’t impressed so much, and I don’t like raw meat.
…. We finished with a very fine and delicious cold fine chocolate, with raspberries inside, there was a sponge with mint taste and something like a cupcake, which I could not remember.
I have friends who say they can’t eat well on a gourmet. However, when it is made with proper combinations of products, skills and graded appropriately, it could be very nourishing. At this MasterChef family cooking with chef Tom Halpin I got full exactly with gourmet- it was too delicious and I had a wonderful evening. 😊
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