The series is currently streaming on Disney+.
Disney+ recently hosted an unforgettable evening themed “The Bear Joburg Experience” at Acid Food & Wine Bar in Parktown North to celebrate the premiere of season three of FX's critically acclaimed series. bear.
The special event was helmed by award-winning Michelin-starred Chef Greg Czarnecki, who treated guests to delicious dishes featured on the show.
The guest list also included star media personalities such as Anele Mdoda, Masego “Maps” Maponyane and Andy Makndwana.
The series is currently streaming on Disney+, and the event offered guests a unique opportunity to immerse themselves in the Disney world. bearIt combines a gourmet experience with the captivating storytelling of FX's latest hit.
Related article: Burger Bliss: Moving away from cheap beef buns
Chef Czarnecki's Insights
Chef Czarnecki said his passion for cooking led him to embrace the opportunity to open a pop-up restaurant.
He explained the concept behind the event: “We secured a great venue; bear It's all about the transition from beef to fine dining and the evolution of cooking and culinary artistry.”
Chef Czarnecki explained why the event was meaningful to him: “When people asked me why we were doing this, why we were doing this, I said because there had been so many shows featuring chefs, but none that really portrayed the reality of what chefs go through.
“bear “That's a good description. It describes very well the confusion, the burnout, the sleepless nights. What we're going through is very extreme.”
He also shared his culinary philosophy, inspired by Antoine de Saint-Exupery's words, “Perfection is achieved not when there is nothing left to add, but when there is nothing left to take away.”
He explained: “So when I cook, I always use only two, three or at most four ingredients. It's modern minimalism. You don't need fancy suppliers. My goal was to show that fine cuisine can be achieved with simplicity and to truly express the spirit of the cuisine.” bear.”
starter: The evening began with an elegant appetizer featuring a selection of fine dishes.
Guests enjoyed artisan bread served with salted butter or salted straw wine butter, along with delicate hake quenelles topped with champagne sauce and caviar.
Hake quenelle with champagne sauce and caviar. Photo: Instagram/@czarneckigregory
Main CourseThe main course was poached chicken with morel cheese and port wine sauce, with crispy skin adding texture and flavour.
Poached chicken, morels and port wine sauce, and crispy skin. Photo: Lineo Lesemane
dessertFor dessert, we were served a sophisticated baba rum with blue vanilla from Reunion and passion fruit, a delightful end to a memorable meal.
A combination of rum baba, vanilla bleu de la Réunion and passion fruit. Photo: Instagram/@czarneckigregory
Read now: 2.25 billion cups of coffee are consumed every day, but don't let your brew taste like water.
