Since we have already experienced the first snow of the season, we decided to keep the cold atmosphere. Don’t worry, it’s just a white amaretto powder on a pumpkin muffin in the graceful shape of Fuji. A charming twist on the period between autumn and winter made by our irreplaceable Mickey Rotten. All completely vegan.
Welcome to the fresh, winter issue of the USTA Magazine. The main theme of this issue is the breakthroughs. We take a closer look at the turning points in the history of gastronomy. We depict the chefs visionaries whose revolutionary thinking has changed the whole culinary domain. We selected 6 exceptional dishes from the 20th century – milestone meals created by outstanding chefs, which have been described, discussed and reinvented over the years.
Winter comes in December and winter means cold. This is why, on the occasion of our next Festival of Body, we want to encourage you to develop tenderness towards yourselves. Let’s take care of ourselves and our bodies, let’s stay warm, put some nice clothes on and indulge and pamper ourselves.
If you are travelling to Poznań, don’t forget to pop in Concept 21 – a place with selected brands and intriguing, niche perfume. USTA paid a visit to this concept store in Wielka street to take a closer look at their offer.
In the morning of the 15th of October we are going to wake up the sleepy Warsaw with the smell of brewed tea leaves and freshly roasted coffee beans. With the first autumn days the summer lemonades and ciders will be replaced by the two queens: the coffee and the tea. You will welcome your day with us with a Kenyan espresso or an aromatic drip. You will get to know the best baristas and the finest coffee roasters.
The Eat Poland Project was established to promote the Polish cuisine, produce and culinary tradition. Within this project, we present the modern face of the Polish gastronomy, ambitious chefs and places that offer highest quality food. This September we will pay a visit to Germany, the Czech Republic, Hungary and Slovakia, we will invite 100 journalists and bloggers to taste and discover the flavour of the contemporary Poland.
In the current issue of the USTA Magazine you can read an interview with Andrzej Bargiel, the first man to ski down the Broad Peak in Karakorum. Few years ago he left everyone behind in the prestigious Elbus Race in extreme class. Last summer he established a new record in the fastest conquest of the five highest peaks of the former USSR. Andrzej tells us about the hardships, the turning points and the reasons why it is worth going alone in the mountains and live there day by day.
There are two kinds of people in the world. One is who eat breakfast in the morning and the other is who doesn’t eat breakfast. Breakfast to breakfast kind of people is more than a meal, they have to have breakfast to start their day.
Fish and culture – that’s the best summary of our new book. Apart from 40 fish recipes created by Jakub Mikołajczak, you will find there something to read about. The premiere of the book “O rybach” (Eng. “On Fish”) is due next week.
Well, they must have guts to serve pig feet coated in spicy breadcrumbs and mussels in Polish sour rye soup in the Krakow’s bourgeois district of Kazimierz.
We introduce a special collection of soaps we created together with cosmetics brand Purite. You can choose out of three interesting combinations prepared exclusively for USTA Magazine.
In our new cycle „OKO na…” (eng. „Focus on…”) we will present the initiatives and brands that shape the character of the Polish cities. It is the places, the people, and their projects that make our stay in Wrocław, Poznań, Kraków or Gdańsk unforgettable. When visiting the city we discover it through its artists, architects, food, design and art. All these elements combined together make the DNA of the city, its unique genotype.
The breakfast in Equatorial Guinea is very sweet. It is common knowledge that bananas and sugar give you lots of energy. What is more, sweet food cools the body which is especially important in this part of Africa. Simply pleasant and useful! For us this sweet and high caloric start of the day can be a memory of the summer, soon coming to an end.
I believe in the rule that simpler is better, writes Marta Wajda, the author of our food boxes cycle. That is why my favourite lunches are predominantly one-ingredient ones. This time I suggest you take a cauliflower for your lunch at work. This vegetable has recently been forgotten and undervalued. I love it not only for its flavour, but also for its shape. It tastes best when roasted and served with tahini sauce, pomegranate and fresh cilantro.
This is the most beautiful car I have ever designed, said Frank Lamberty, who together with his team crafted the design of the new Audi A5 Coupé. The car is indeed impressive, it is a perfect balance of sports, aggressive silhouette with beautiful and precise line highlighting the sublime form of the vehicle.
As a child, I remember that every other kids were looking forward for the field trip. We went to see the park, palace and the zoo etc. It was always exciting to leave the classroom but the highlight was always the lunch time. because we got a very, very special lunch box only at field trip’s day.
This is the end of your summer adventures, conquests of the world, travelling near and far. Here comes the autumn – the time of transformation. It is a time when you go deeper into your inner world. On this time of the year USTA Magazine invites you for a mushroom hunt. We learn about mushroom types, both the common and the new arrivals, we cook exotic mushrooms, we search for mushrooms in art. And for dessert we prepared a guide to San Francisco – we selected the best bars, restaurants and cafes. We talked to Nick Balla, the chef at Tartine Bar, we paid a visit to vineyards in Napa and Sonoma, we met with French physical chemist Hervé This, who created the notion of molecular gastronomy.
Planning a visit to New York? Then you have to check Café Henrie. We pop in for a lunch at Chloë Sevigny’s favourite restaurant where we discover the personal culinary approach of Camille Becerra. Far from the modern districts, located in an abandoned garage in Lower East Side, this place has a truly intriguing interior designed by the New York artists.