Europe on a Fork 2017 in Wrocław

Each year the festival audience is hosted and entertained by Robert Makłowicz and Piotr Bikont, who can talk for hours on good food, the origins of various dishes and food culture. The two gentlemen, the Office for Tourism and City Promotion and the partners of the festival compose its menu, that is, a several-day programme that comes to a climax with a European Feast in Wrocław’s Market Square.

Europe on a Fork programme

9. Edition of the Europe on the Fork Festival

od 31 maja 2017 do 4 czerwca 2017

Rynek of Wrocław

Zobacz

You may start your food celebrations with a visit to the European and Regional Produce Fair to purchase a selection of produce from a variety of terroirs throughout Europe, including Lower Silesia. Great fun guaranteed both for children and experienced foodies. The former can join a compelling marathon by the Municipal Public Library that brings a variety of Q&A sessions with cook book authors, music and cooking workshops and something completely different, that is, a shared dinner, overnight stay and breakfast at the library. The latter are recommended to visit Tajne Komplety, a bookshop hosting a cook book fair, and Klub Proza on the following day to attend a meet-the-author session with Piotr Bikont and Robert Makłowicz.

Piotr Bikont, Artistic Director of this year’s Europe on a Fork Festival. Photograph by mawi.

On 2nd June you may want to have a cup of coffee or lunch at Dinner in the Sky, join a fruit liqueur producers’ convention at Stara Giełda or follow the Food Cinema Review at the Nowe Horyzonty Cinema, which continues until Sunday.

Robert Makłowicz in press conference presenting this year’s festival menu. Photograph: mawi

The area around Browar Mieszczański will be teeming with food trucks. Draught beer will also be served. The audience are in for a variety of exhibitions, concerts, workshops and attractions for children throughout the weekend. Admission is free. In the evening you can also join in for a Europe on a Fork layer cake and live music in Wrocław’s Market Square.

Great European feast menu

AUSTRIA

Cooked by: Damian Jeleń

• Gefüllte Kalbsbrust – veal brisket stuffed with meat and vegetables, served with potato salad
• Gefüllter Paprika – bell peppers stuffed with rice and ground beef in tomato sauce
• Heringssalat – herring and potato salad

BELGIUM

Cooked by: Edward Jany

• Stoofvlees/Carbonade flamande - Flemish beef and beer stew
• Cichorei op z'n Vlaams/Endives á la flamande – chicory in ham baked with gruyère cheese in béchamel sauce
• Sjasliek met aardbei en asperges/Brochettes avec des fraises et aux asperges – strawberry and asparagus kebabs in chocolate

CROATIA

Cooked by: Piotr Zieliński

• Svinjska pisanica Stubica – pork meat stuffed with prunes, served with bread roll
• Kukuruzna zlevanka – maize and cheese curd cake

CZECH REPUBLIC

Cooked by: Agnieszka Hajbura-Michałowska

• Hovĕzi gulaš – beef and beer stew
• Bramborová polévka – potato cream

FRANCE

Cooked by: Henryk Pasternak

• Soupe à l'oignon – onion soup
• Tarte aux épinards – spinach tart
• Crème brûlée – baked dessert served with strawberries

GREECE

Cooked by: Servet Kovaci

• Μουσακάς (moussaka) – aubergine, potato and ground meat casserole
• Σπανακοπιτακια (spanakopitakia) – filo pastry cones with spinach and feta cheese in tzatziki sauce
• Μπακλαβάς (baklava) – honey and nut dessert

SPAIN

Cooked by: Robert Grygiel

• Pollo en español – orange chicken
• Patatas alioli – fried potatoes with garlic sauce

NETHERLANDS

Cooked by: Sebastian Witkowski

• Hachee – beef fricassee served with potato purée
• Gevulde koeken – almond cakes

IRELAND

Cooked by: Damian Kogutiuk

• Pulled lamb – marinated in Irish whisky, served as a mini burger
• Apple crumble – baked apples with cinnamon on crushed biscuits

LITHUANIA

Cooked by: Przemysław Bogucki

• Giros šaltsriubė – kvass cold soup
• Jautiena žemaitiškai su kugeliu – braised beef served with a potato cake

GERMANY

Cooked by: Ołena Marciniak

• Rostbratwurst – Nuremberg sausages in green sauce
• Bayrisch Kraut – Bavarian sauerkraut
• Kartoffelsalat – potato salad

POLAND

Cooked by: Grzegorz Pomietło

• Beef rolls
• Cabbage rolls stuffed with buckwheat and mushrooms
• Krakow cheesecake

PORTUGAL

Cooked by: Adam Zieliński

• Caldo verde – savoy cabbage soup with chorizo
• Bacalhau com natas – cod baked in in béchamel sauce, served with potatoes
• Pastéis de nata (Pastéis de Belém) – shortbreads with egg filling

SLOVAKIA

Cooked by: Dariusz Łaźniewski

• Bryndzowé pirohy – dumplings with bryndza cheese
• Palacinky s syrom a malinami – raspberry and cheese pancakes

SWEDEN

Cooked by: Daniel Makuch

• Bakad fläskkotlett – honey pork loin roast, served with cranberry sauce
• Fiskfärsbullar – fish balls in smoked salmon and dill sauce

HUNGARY

Cooked by: Grzegorz Chmolowski

• Gulyás à la Székely
• Hortobágyi húsos palacsinta – spicy pancakes
• Fahéjas meggyleves – cherry cold soup

ITALY

Cooked by: Dariusz Kulczycki

• Bruschetta – bread with tomatoes, pesto, olives and prosciutto powder
• Semifreddo – ice cream in strawberry and martini rosato sauce

WROCŁAW CUISINE

Cooked by: Zbigniew Koźlik

• Fillet of duck breast with a beet and prune salsa
• Lime infused gingerbread

Best flavours in Lower Silesia

The festival brings a repeated opportunity for local growers and farm producers to showcase their articles as part of the Best Flavour of Lower Silesia 2017 competition to be held on 3rd June at the Akropolis-Tawerna restaurant. The competition is going to award top quality tasty, fragrant and visually attractive produces in nine categories:

• dairy products,
• meat products,
• oils and fats,
• fish products,
• fruit and vegetables,
• bakery and confectionery,
• honeys,
• beverages (including alcoholic drinks),
• other (if not fitting into the above categories).

Members of the jury, including food experts, critics and connoisseurs, are going to select best products to win the title of the Best Flavour of Lower Silesia 2017. The winners will be announce during the Great European Feast on 3rd June.

The competition was organised by the Office for Tourism and City Promotion at the Wrocław City Office and the Polish Flavour Academy.