After our multi-station pastry demonstration, this time we wanted to help hotels and catering establishments interested in breakfast. During the two-hour presentation, our high-quality bakery products were on display, and our guests were also able to sample the best of the souvlaki and dessert scene.
The first rays of spring mean the opening of the terraces and the start of the Balaton season. As the labour shortage problem is becoming increasingly urgent, so our company strives to offer the best possible quality, not only in fresh and frozen products, but also in ready-to-cook products. These not only allow commercial kitchens to produce premium quality meals without compromise, but also save time, money and energy.
The event, attended by nearly 70 people, was organised by Red Riding Hood Tavern was hosted by our existing and future partners from Zala, Somogy and Veszprém counties. Our main goal with our products, besides raising awareness, is to provide solutions to the problems of today without compromising. In addition, we have tried to present products that can be useful for the buffet restaurant on Lake Balaton with few seats and the hotel serving hundreds of guests. A two hosts was again two of our technical chefs, Ferenc Briák and Ferenc Székely.
Focus on the most important meal of the day
Whether it's a huge buffet or a nice corner buffet bakery we can all agree that the first meal experience can be a particularly defining one for our guests. So the quality of bread, baguettes and bakery products in general should not be taken lightly. Our company is the only distributor in Hungary to make the famous Europastry sweet and savoury preparations. The Spanish-based company has been a leader in the frozen pastry sector for 30 years. Today, they offer our products and expertise to the bakery industry in 22 plants and 33 sales offices in more than 80 countries worldwide. Their extensive range includes sourdough breads, bagels, hamburger buns, whole cakes, coloured doughnuts, gluten-free bakery products and hot sandwiches, all made with exceptional expertise. This time we've created delicious sofa sandwiches using baguettes, cheese and beer batter ciabatta. And as a topping, we used a variety of cheeses and Kaiser products could be evaluated.
Salad is not boring...
Thanks to the D'arta for your products! The Belgian company has earned the title of market leader thanks, among other things, to its unique shock-application technique. Not only do their fruit, vegetables and salads not get waterlogged, but they also retain their flavour, texture and, last but not least, their vitamin content after heat treatment. Now we wanted to draw your attention to their salad mix, which can stand on its own, but is also a perfect choice as a side dish, base or as an addition to vegan dishes. As a tribute to the classic starters, we have also added aubergine and avocado cream to our plates. The former is based on an original recipe from the Forest of Eden, beechwood smoked aubergine pulp which each restaurant can then tailor to its own clientele and profile. The website avocado cube Thanks to its small size and practical packaging, it is also versatile, from salads and sandwich toppings to the popular dipping sauce.
Main courses and souvidated products
Italian Risotto is a popular dish in restaurants serving Mediterranean and Mediterranean cuisine, but it is time-consuming and no less laborious to prepare. A niche solution to this problem is the Surgital an unfinished arborio, which can be used to can cut preparation time by a quarter. In just 5 minutes, our creative chef prepared a full-fledged risotto base for our guests, which, thanks to our boxed base stock, Ammerland butter and Forte Classico cheese, was as impeccable as if it had been simmering for 20 minutes.
From pre-suited and breaded products are sure to be a lifeline for many kitchens, and so a variety of products have been served. Our guests were able to enjoy a range of dishes made exclusively for us, based on our own recipes liver and blood sausage and sausages to bake. There were also Viennese chops, chicken nuggets, crab in a bun, hake and suvid pork loin. As always, the guests were able to score the dishes on a specially prepared scoring sheet.
Sweet little nothing
Of course, we couldn't let anyone leave without dessert, so there were no less than five different desserts to try. These included whole shocks, sliced cakes, raw vegan delicacies and glass desserts. For the latter, the Milram a revolutionary product, we used milk rice that is ready to serve hot and cold. The cakes included chocolate crumb cheesecake, plum and butter crumble and pear chocolate cake, all frozen by the slice, making them not only convenient to use but also easy to calculate weight loss. The new wave desserts are NATS vegan sweetness which is beautiful in itself, but with a little creativity it can be made into an even more spectacular dessert. As a farewell gift, we treated our guests to a gift bag including our new PopDots doughnuts, gluten-free sweets and a loaf of bread.
(Special thanks to the Red Riding Hood and its staff for providing the venue.)
