MENU FOR THE WORKSHOP IN SLAVA RAŠKAJ CENTER
When the menu for the workshop, which was held on December 17, 2022, was being agreed at the Slava Raškaj Center the students chose the Mediterranean menu: grouper brodet with polenta and cream soup of zucchini and broccoli.
Zucchini and broccoli are combined, as there are leftovers from yesterday's menu.
After preparing the menu, the waste was used to cook the base (broccoli and zucchini pieces, parsley sprigs, onion peel and fish pieces).
We got the rest of the food in the refusal.
Our mentor Luka also used this workshop to teach the students the art of decorating plates.