I’ve been to gastronomic festivals in couple of countries. You usually get a programme, with a starting time, and with precise times to know when and where which chef will be cooking. @Tbilisigastroweek lured us with interesting announcements and we chose to go on 1 October, because of the promise of a seeing chefs cook and tasting meals from different countries, which set it apart from my previous “chefs of the country where the festival is” kind of thing.
So, when due to traffic we arrived 20 minutes into the event, people were gathering slowly in Ciskari by the Turtle Lake. Good, Georgians do not keep it according to schedule, I thought. We had no programme, and no one around seemed to have one. There was wine and cheese and churchkhela to welcome guests. Two hours or so into the event, some images appeared on the big screen and a chef took his place behind the table. Thanks, they obliged with an English power point and I could understand who that was. My initial bother about what seemed like a delay to me and unforeseeable sequence of the workshops retreated under the influence of a glass of Georgian wine and the majestic calm of walnut trees under which the tables were set. And I got to enjoy this “no rush no hustle “ type of organisation, because there was clearly an organisation to it. The scenery of the nearby Turtle Lake added to the rhythm of going with the flow.
I will not go into all presentations and demonstrations. Those curious can see it all on Tbilisigastroweek social media. The workshops started with Chef @Tekunia who introduced the Georgian chef Guram @Chvenirestaurant.
Chef Guram and his team made for us Street food Pork and red beans stew/ pickled Staphylea with homemade mayonnaise/Georgian “nadughi” mint cream cheese topping.
Chef @Maksutaskar from Turkey @Neolokal restaurant in Istanbul gave a lecture about Anatolian cuisine and the things we share. Very valuable in a world of division. I loved the concept he introduced – “Mothers’ nation “- a concept of transmission between mothers and daughters (and sons), beyond borders and nations. The image of him and his mother was heart-warming. He also shared another type of maps – a culinary map, to look differently perhaps at the world we see. He advocated for cooking as a tribute to tradition mindful of adding sustainability to it.
Congratulations to the team of @Tbilisigastroweek for their first such event. Keep organising them, in your own unique style. We will gladly oblige.
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