The next masterclass will be held at the Miele experience center in Zagreb on November 24, 2022. and we are expecting a rich program by chef Luka Goleš from Draga di Lovrana restaurant and hotel, partner winemakers Ipša and Zmajska pivovara. Register via email j.baljkas@jre.eu.

How was it for us in Split, who participated and what we tasted, read below!

Beginning at 5:00 p.m., the Korta Katarina winery opened the masterclass. Petar welcomed us with Sabion sparkling wine.

Sabion is the first sparkling wine of Korta Katarina winery. This elegant sparkling wine is produced using the classic champagne method from the Dalmatian white grape variety Rukatac (Maraština). The wine has a special note of freshness and fruitiness. Long maturation on yeast gives it strength, layering and beauty in each new day of maturation.

Winery Korta Katarina from Pelješac mainly deals with autochthonous Croatian varieties pošip and plavac mali. During the last 10 years, the construction of a new winery, tasting room and wine bar, as well as the new boutique hotel "VILLA KATARINA" was completed.

It was founded by spouses Lee and Pam Anderson. The name of Korta Katarina winery comes from the name of the old Orebić fenced captain's villas called kortes. Katarina (Katharine Eng.) is a precious name that has been handed down in the family for generations.

After the sparkling wine, we met the young chefs Marijo and Tomo from the restaurant Lešić Dimitri Palace from the island of Korčula.

For the first course, the chefs prepared black angus carpaccio from a selection of partners of the association JRE-Hrvatska Beef shop. Beef shop is one of the partners of the JRE-Croatia association. Beef shop operates with the goal of bringing the secret fermentation of beef closer to the everyday table. Their wish is to present the masterful skills of the ancient butcher's trade with assortments of fermented beef steaks from various parts of the world and thereby contribute to the creation of both a true gourmet experience and the achievement of optimal health.

Carpaccio comes portioned, not seasoned, so you can play with the flavours you like. Dimitri Lešić prepared Carpaccio on a salat, with capers, anchovies, hollandaise sauce and shallots. In addition to Carpaccio, you can also find tartar, kebabs, various types of meat for burgers in the Beef Shop, and they are known for their steaks! In Beef shop stores you can find steaks from all over the world, wagyu Japan, North America, South America, New Zealand, Australia and of course Croatia. Different parts of the world, animals, and plants with which they feed determine the quality and diversity in each country.

Large selection of burgers, sous vide program, ossobuco, beef cheek, spare ribs, shirt ribs, lamb and pork. The emphasis is on wet and dry aged.

After a nice introduction and delicious carpaccio, Dimtri Lešić prepared his signature dish - gyoze! One of the most recognizable plates of the Korčula restaurant got its version at the masterclass because it was made with black Slavonian pork tartare from the Beef shop. Zu Gyoza, which we also tried to make together with the chefs, were served on cauliflower puree and ginger, lard from the Beef shop and a powerful demiglas.

Along with Gyoze, we drank the unique Pošip of the winery Korta Katarina from 2021. Beautiful golden colours with a reflective green sheen. This exceptional wine matures in such a way that half of the production ages in oak barrels and half in stainless steel. Intense and aromatic scent of ripe apricots and watermelons, with aromas of flowers and wood. It has a full and harmonious body, rich in fruity aromas and pleasant acidity. It is long-lasting and has a good balance. Complex and attractive.

After the gyoza, we enjoyed the presentation by Maja and Misha from the Beef shop, who explained more about the meat, which we later tasted.

Next came the aged steaks. We tried:

• Steak Black Angus Premium USA

• Rib Eye Selection

• Rib Eye Black Angus USA

The chefs prepared steaks with focaccia from partner Kroštula and different types of salad from Metro. It was the turn of the red wine of the Korta Katarina winery. KK Winemaker's Selection 2012. This wine from the Plavac Mali variety depicts the best possible relationship between wine and wooden barrel. For this selection, only a few barrels were selected in which, according to the oenologist's judgment, the wood had the best effect on the wine. This wine has kept the spirit of Dingač and Postup, but still presents it in a modern interpretation. Manual harvesting was done in mid-September, and after processing, cold maceration was done for 36 hours and then fermentation with maceration for 15 days. The wine then spent 15 months in small wooden barrels of 225 litters. Very pleasant, layered, developed aromas. It smells like Mediterranean herbs. It has high concentrations, excellent, lively acids, firm tannins. Griotte cherry, oak, some tobacco, plum. Outstanding aging potential.

In a nice atmosphere, wine, and food, we believed that the end had come, but the team from Beef shop and Lešić delighted us with dessert - aged beef kebabs in buns! What we didn't know is that Beef shop is also introducing a new line of products for vegans! They revealed to us the new project "THE VEGAN BUTCHER", which has gone on sale and will be based on processed vegan "meat" - chicken, pork, beef and fish. A new generation of meat - PLANT BASED - alternatives designed and prepared in cooperation with top technologists especially for vegan lovers!

We are looking forward to new masterclasses, getting to know the world of wine, food and products of small producers of the association JRE-Croatia.

U srijedu, 9.11. u Miele experience centru u Splitu održao se sedmi po redu masterclass u organizaciji udruge JRE-Hrvatska i Miele kuhinja.

Tokom godine JRE udruga organizira 8 besplatnih masterclasseva na koje se i Vi možete prijaviti i sudjelovati.

Sljedeći po redu masterclass održat će se u Miele experience centru u Zagrebu, 24.11.2022. a očekuje nas bogat program od strane chefa kuhinje Luke Goleša iz restorana i hotela Draga di Lovrana, vinari partneri Ipša i Zmajska pivovara. Prijavite se putem emaila j.baljkas@jre.eu.

Kako nam je bilo u Splitu, tko je sve sudjelovao i što smo sve kušali pročitajte u nastavku! Sa početkom u 17.00 h masterclass je otvorila vinarija Korta Katarina. Dočekao nas je Petar sa pjenušcem Sabion.

Sabion je prvo pjenušavo vino vinarije Korta Katarina. Ovaj elegantan pjenušac proizveden je klasičnom šampanjskom metodom od dalmatinske sorte bijelog grožđa Rukatac (Maraština). Vino ima posebnu notu svježine i voćnosti. Dugo dozrijevanje na kvascu daje mu snagu, slojevitost i ljepotu u svakom novom danu dozrijevanja. 

Vinarija Korta Katarina sa Pelješca, dominantno se bavi autohtonim hrvatskim sortama pošip i plavac mali. Tijekom posljednjih 10 godina dovršena je izgradnja nove vinarije, kušaonice i vinskog bara te novog butik hotela "VILLA KATARINA" Osnovali su je supružnici Lee i Pam Anderson. Naziv vinarije Korta Katarina potječe od naziva starih orebićkih ograđenih kapetanskih vila koje se zovu korte. Katarina (Katharine eng.) je dragocjeno ime koje se generacijama dodjeljuje u familiji.

Nakon pjenušca upoznali smo se sa mladim chefovima Marijom i Tomom iz restorana Lešić Dimitri Palace sa otoka Korčule. Chefovi su za prvi slijed pripremili black angus carpaccio iz selekcije partnera udruge JRE-Hrvatska Beef shop. Jedan od partnera udruge JRE-Hrvatska je i Beef shop. Beef shop posluje sa ciljem da tajne fermentacije goveđeg mesa približi svakodnevnoj trpezi. Želja im je da asortimanima goveđih fermentiranih stekova iz raznih dijelova svijeta predstave majstorska umijeća drevnog mesarskog zanata i time doprinesu u stvaranju ,kako istinskog gurmanskog doživljaja , tako i postizanju optimalnog zdravlja.

Carpaccio dolazi porcioniran, ne začinjen tako da se možete poigrati sa okusima koje volite. Lešić Dimitri je Carpaccio pripremio na matovilcu, sa kaparama, inćunima, holadenz umakom i ljutikom. Osim Carpaccia u Beef shopu možete pronaći i tartar, ćevape, razne vrste mesa za burgere a prepoznatljivi su po steakovima! U Beef shop prodavaonicama možete pronaći steakove iz cijeloga svijeta, wagyu Japan, Sjeverna Amerika, Južna Amerika, Novi Zeland, Australija i naravno Hrvatska. Različiti dijelovi svijeta, životinje i bilje sa kojima se hrane određuju kvalitetu i različitosti u svakoj državi.

Veliki izbor burgera , ponuda souse vide programa, ossebucco ,goveđi obraz, spare ribs ,shirt ribs, janjetina i svinjetina. Naglasak je na odležanom wet i dry aged . Nakon lijepog uvoda i prefinog carpaccia, Lešić Dimtri je pripremio svoj signature dish – gyoze! Jedno od najprprepoznatljivijih tanjura Korčulanskog restorana dobio je svoju inačicu na masterclassu jer je napravljen sa tartarom crne slavonske svinje iz Beef shopa. Zu Gyoze koje smo i mi pokušali napraviti zajedno sa chefovima, servirali su ih na pireu od cvjetače i đumbirom, lardom iz Beef shopa, te korabom i moćnim demiglasom.

Uz Gyoze pili smo jedinstveni Pošip vinarije Korta Katarina iz 2021. Prekrasne zlatne boje s reflektirajućim zelenim odsjajem. Ovo iznimno vino dozrijeva na način da pola proizvodnje odležava u hrastovim bačvama a pola u inoksu. Intezivno i aromatičan miris zrelih marelica i lubenica, s aromama cvijeća i drvo. Ima puno i skladno tijelo, bogato voćnih aroma i ugodno kiseline. Dugotrajan je i ima dobar balans. Kompleksno i privlačno. Nakon gyoza, uživali smo na prezentaciji Maje i Miše iz Beef shopa koji su nam više objasnili oko mesa koje smo kasnije i kušali.

Na red su došli odležani steakovi. Probali smo:

• Biftek Black Angus Premium USA

• Rib Eye Selekcija

• Rib Eye Black Angus USA

Chefovi su steakove pripremili uz foccaciu od partnera Kroštule i različitim vrstama salate iz Metroa.

Na red je došlo i crno vino vinarije Korta Katarina. KK Winemaker's Selection 2012. Ovo vino od sorte Plavac Mali oslikava najbolji mogući odnos vina i drvene bačve. Za ovu selekciju odabrano je samo nekoliko bačava u kojima je, po prosudbi enologa, bio najbolji utjecaj drva na vino. Ovo vino je zadržalo duh Dingača i Postupa, ali ga ipak prikazuje u suvremenoj interpretaciji. Ručna berba je odrađena sredinom rujna te je nakon prerade odrađena hladna maceracija od 36 sati te potom fermentacija uz maceraciju u trajanju od 15 dana. Vino je zatim provelo 15 mjeseci u malim drvenim bačvama od 225 litara. Vrlo ugodan, slojevit, razvijene arome. Miriše na mediteransko bilje.

Ima visoke koncentracije, izvrsne, žive kiseline, čvrste tanine. Griotte trešnja, hrast, nešto duhana, šljiva. Izvanredan potencijal starenja. U lijepoj atmosferi, vinu i hrani vjerovali smo da je došao kraj no ekipa iz Beef shopa i Lešića oduševila nas je sa desertom – odležanim goveđim ćevapčićima u lepinjama!

Ono što nismo znali je da Beef shop uvodi i novu liniju proizvoda za vegane! Otkrili su nam novi projekt „THE VEGAN BUTCHER“ koji je krenuo u prodaju a bazirat će se na prerađevinama veganskog „mesa“ -  piletina , svinjetina, govedina i riba. Nova generacija mesa – PLANT BASED – alternative osmišljene i pripremljene u suradnji sa vrhunskim tehnolozima specijalno za vegan lovers!

Veselimo se novim masterclassevima, upoznavanju vinskog svijeta, namirnica i proizvoda malih proizvođača udruge JRE-Hrvatska.