Now on air
14:30
THE GEOGRAPHY OF TASTE. JERUSALEM ARTICHOKE FRITTERS WITH MACKEREL RILLETTES AND GREEN COUNTRY SALAD
The New World has given us corn, tomatoes, pumpkins, peppers, avocados, potatoes, cocoa beans – foods that we can’t imagine our lives without today. At the same time, it also gave us Jerusalem artichokes. But unlike its compatriots, the Jerusalem artichoke did not make much of a name for itself in the culinary arts. Vladimir Pavlov thinks that we should give this unassuming, strange-looking supporting actor the respect that it deserves. Jerusalem artichokes are nutritious, rather interesting, and of course very tasty. RTG’s chef and host will make Jerusalem artichoke fritters and serve them with mackerel rillettes and a green country salad. This dish is unusual, quick, simple, and simply delicious. On The Geography of Taste. Only on Russian Travel Guide.
The Petersburg classic yacht regatta
Once a year the St. Petersburg week of classical yachting gives citizens a chance to witness a true sailing race. There they can see the uncompromising battle taking place between sailors, their characters, the wind and the waves all only several hundred metres from one of the most beautiful cities in the world. Only the most prepared and close-knit team have a chance at winning. That said, predicting the results under such difficult conditions is an extremely tricky thing to do.
Now on air
15:00
The Petersburg classic yacht regatta
THE GEOGRAPHY OF TASTE. POTATOES AND CHANTERELLE JULIENNE WITH LINGONBERRY SAUCE
It’s that time when colors become brighter, flavors become spicer and even the air you breathe feels different. It’s… autumn! What Russian table in autumn is complete without young potatoes from the garden or mushrooms picked from the nearest forest? However, wild mushrooms have one significant drawback: they’re seasonal. That’s exactly why we need to make the most of this bountiful time of year. RTG host and chef Vladimir Pavlov offers his recipe for the ultimate au-tumn dish! He’s not going to fry the potatoes: he’s baking them. Then he'll prepare chanterelle julienne and serve his gastronomic masterpiece with a stewed lingonberry sauce! This way, he pays homage to tradition while leaving room for culinary experimentation.
Now on air
14:30