In one way I was pleased to see the back of November – 22 days of rain, with the odd bit of snow thrown in for good measure – but the end of November also brought the end of the month-long Taste Radol’ca 2016, which isn’t so much sad as time for a celebration of all the hard work put in by the chefs during the past month and the even harder work put in by the diners – including me – having the tough job of trying out all the menus! If nothing else, my waistline will be pleased it has come to an end, though, with the festive season all but here, there’s still plenty of gluttony to come, no doubt!
Each year different restaurants host the opening and closing events and this year the Taste Radol’ca Final Party took place at Draga Inn in Begunje na Gorenjskem. We began outside with hot punch, much needed on a chilly December evening, and food to keep us warm provided by Gostilna Tavčar and the Globočnik Excursion Farm.
In contrast to the opening event, which is a somewhat more formal sit-down multi-course meal that showcases the talented chefs, the final party is more a relaxed, social, let-your-hair down party and a chance to hobnob with the chefs. Thanks Uroš (Vila Podvin) and Mišo (Joštov Hram) for helping keep me warm!
The chefs from the 13 participating restaurants once again did a magnificent job, each preparing a small dish for us to try.
Bite-size dishes, each of them delicious, and all made using local ingredients. Too numerous were the dishes to show them all, but here are a few photos to drool over! Gostilna Tulipan dished up smoked pork neck with curd cheese on a bed of barley.
The ever-popular Joštov Hram mini-burgers were a big hit!
I found my place next to the log-burner to keep warm and enjoy mine!
Jože and chef Aleš from Lectar Inn had a great system going providing us with their homemade štruklji.
And of course the desserts didn’t disappoint either. Chestnut cake prepared by Gostilna Avguštin.
And a delicious creation by Maja at Kunstelj Inn – a winning combination of a gingerbread base with a caramelised walnut, apple and meringue topping.
But, it’s far from the end of the Taste Radol’ca story. In addition to their regular menus, all participating restaurants also offer Taste Radol’ca dishes, prepared using local ingredients, throughout the year. You can identify these dishes on menus by the small coloured bee next to the name of the dish.
So, what are you waiting for, you can now Taste Radol’ca all year-round!
© Adele in Slovenia