{"id":11347,"date":"2024-09-17T08:43:43","date_gmt":"2024-09-17T06:43:43","guid":{"rendered":"https:\/\/visitslavoniabaranja.com\/event\/osijek-gourmet-2024-divljina-na-tanjuru\/"},"modified":"2024-09-19T00:18:30","modified_gmt":"2024-09-18T22:18:30","slug":"osijek-gourmet-2024-divljina-na-tanjuru","status":"expired","type":"event_listing","link":"https:\/\/visitslavoniabaranja.com\/de\/event\/osijek-gourmet-2024-divljina-na-tanjuru\/","title":{"rendered":"Osijek Gourmet 2024: Divljina na tanjuru"},"content":{"rendered":"<p><strong>Osijek Gourmet 2024: Divljina na tanjuru kao kulturna ba\u0161tina i gastronomija Slavonije i Baranje<\/strong><\/p>\n<p>Grad na Dravi ponovno \u0107e okupiti enogastronomske stru\u010dnjake, turisti\u010dke dionike i druge klju\u010dne \u201ekarike\u201c u lancu proizvodnje i ponude koji \u0107e <strong>18. rujna 2024. u Hotelu Osijek<\/strong> raspravljati o jo\u0161 jednom biseru kulinarske ponude Slavonije i Baranje \u2013 divlja\u010di. U sklopu \u010detverogodi\u0161njeg projekta Turisti\u010dke zajednice grada Osijeka, pod nazivom \u201eOsijek Gourmet\u201c, doga\u0111aja koji pobu\u0111uje interes, promi\u010de edukaciju i valorizaciju te poti\u010de kreativnost i inovativnost na gastronomskoj sceni, prethodno su odr\u017eani masterclassi i paneli posve\u0107eni crnoj slavonskoj svinji (Osijek Gourmet 2022) i rije\u010dnoj ribi (Osijek Gourmet 2023). Nakon dosada\u0161njih vrlo uspje\u0161nih i dobro popra\u0107enih izdanja ovog projekta, na red je do\u0161ao jo\u0161 jedan tradicionalni temelj na kojem po\u010diva regionalno gastronomsko naslje\u0111e.<\/p>\n<p>Okru\u017een bogatim \u0161umama i plodnim poljima, Osijek je, kao sredi\u0161te regije, razvio urbano lice, ali zadr\u017eao tradiciju na tanjuru. Ipak, uzimaju\u0107i u obzir sve ve\u0107u popularnost brze i internacionalne hrane, tradicionalni su okusi, a naro\u010dito oni koji zahtijevaju dugotrajnu pripremu, sve izazovniji dio ponude neke destinacije. Upravo je zato cilj projekta Osijek Gourmet edukacija i umre\u017eavanje dionika u turizmu kako bi zajedni\u010dkim intelektualnim (i enogastronomskim) naporima definirali izazove, potencijale i budu\u0107nost tradicionalne slavonske i baranjske kuhinje u Osijeku.<\/p>\n<p><strong>Od lovnih tradicija do suvremenih okusa<\/strong><\/p>\n<p>Divlja\u010d ima posebno mjesto u gastronomiji Slavonije i Baranje, poznate po bogatoj tradiciji lova i pripremi pikantnih, aromati\u010dnih jela. Ove regije obiluju prirodnim resursima, poput \u0161uma i parkova prirode koji pru\u017eaju idealno stani\u0161te raznovrsnoj divlja\u010di, uklju\u010duju\u0107i jelene, srne, veprove, fazane i ze\u010deve. Lova\u010dkoj tradiciji svjedo\u010de brojna lova\u010dka dru\u0161tva kao i lovi\u0161ta te lova\u010dki dvorci, poput poznatog dvorca Tikve\u0161. No, divljina na tanjuru, koja je misao vodilja ovogodi\u0161njeg Osijek Gourmet susreta, nije striktno posve\u0107ena samo mesu. Tema jela i razgovora bit \u0107e i divlje namirnice koje mogu biti ne samo komplementarni, ve\u0107 i glavni dio tanjura. Pod divljim namirnicama podrazumijevamo samoniklo jestivo bilje koje je naro\u010dito bogato hranjivim tvarima.<\/p>\n<p>Na ovogodi\u0161njem Osijek Gourmetu o va\u017enosti divlja\u010di i divljih namirnica govorit \u0107e vi\u0161e stru\u010dnjaka. Na panelu naziva \u201eKako divlja\u010d i \u0161umski plodovi stvaraju jedinstven do\u017eivljaj destinacije\u201c o izazovima i budu\u0107nosti divlja\u010di govorit \u0107e dr. sc. Vlado Jumi\u0107, voditelj Uprave \u0161uma Podru\u017enice Osijek, Karin Mimica, autorica i voditeljica najstarijih brendova kvalitete u hrvatskom ugostiteljstvu te lice brojnih uspje\u0161nih projekata gastronomskih brendiranja destinacija, zatim pastry chef, konzultantica i edukatorica Ivana Brali\u0107, chef restorana Vinarije Josi\u0107 i chef Hrvatske nogometne reprezentacije Tomica \u0110uki\u0107, sommelier Tomislav Jakopovi\u0107 i ravnatelj Javne ustanove Park prirode Kopa\u010dki rit Ivo Ba\u0161i\u0107. Panel \u0107e moderirati \u017deljka Balja, vlasnica Autentike te osniva\u010dica Family Welcome, prvog specijaliziranog portala za obiteljska putovanja.<\/p>\n<p><strong>Vrhunski chefovi otkrivaju tajne pripreme jela od divlja\u010di<\/strong><\/p>\n<p>Panelu \u0107e prethoditi dva masterclassa u kuhanju jela s divlja\u010di koje \u0107e predvoditi chef renomirana restorana Josi\u0107 i chef hrvatske nogometne reprezentacije Tomica \u0110uki\u0107, s glavnom chef kuhinje Hotela Osijek, Ivom Gracek te glavnom pastry chef splitskog restorana Dvor Ivanom Brali\u0107. Doga\u0111aj \u0107e obogatiti i prezentacija Varje Guttert, voditeljice prodaje u Javnoj ustanovi Park prirode Kopa\u010dki rit i najbolje turisti\u010dke vodi\u010dice u Hrvatskoj u kategoriji Djelatnici godine u turizmu 2022. U projektu su sudjelovali i uva\u017eena osje\u010dka povjesni\u010darka dr. sc. Zlata \u017divakovi\u0107 Ker\u017ee te prof. dr. sc. Kre\u0161imir Mastanjevi\u0107, predsjednik Katedre za tehnologiju mesa i mlijeka na Prehrambeno-tehnolo\u0161kom fakultetu u Osijeku.<\/p>\n<p>Svoj doprinos u obliku recepata koji \u0107e biti dostupni \u0161iroj javnosti dat \u0107e ve\u0107 spomenuti Tomica \u0110uki\u0107, voditelj prve Kuharske Akademije u Hrvatskoj te vrhunski chef, edukator i me\u0111unarodni kuharski sudac \u017deljko Neven Bremec, zatim Alen Radanovi\u0107 (pizzerija Bocconcino) koji je 2024. osvojio prvo mjesto na svjetskom natjecanju u Napulju u pripremi najbolje sezonske pizze, spomenuta pastry chef Ivana Brali\u0107, Sa\u0161a Vojnovi\u0107 (chef u Bistrou Sloboda) koji \u0107e se pobrinuti za one \u017eeljne vege opcija te gospo\u0111a Du\u0161ica Siber (Vinarija Siber) koja \u0107e raspisati recept za pripremu prepelica.<\/p>\n<p>Novo izdanje Osijek Gourmeta tako \u0107e ponovno doprinijeti stru\u010dnom educiranju dionika u turizmu sa svrhom kvalitetnije ponude usluge sve brojnijim gostima, ali i doma\u0107em stanovni\u0161tvu u gradu Osijeku. Iz godine u godinu, interes je sve ve\u0107i, razgovori sve glasniji, a va\u017eni dionici sve umre\u017eeniji \u0161to je dobar pokazatelj potrebe za ovakvim doga\u0111ajem u sredi\u0161tu regije.<\/p>\n<p><em>Projekt Turisti\u010dke zajednice grada Osijeka, pod nazivom Osijek Gourmet, podr\u017eavaju partneri Hrvatska turisti\u010dka zajednica, Grad Osijek, Osje\u010dko-baranjska \u017eupanija, Turisti\u010dka zajednica Osje\u010dko-baranjske \u017eupanije, Glas Slavonije d. d. i Hrvatske \u0161ume d. o. o.<\/em><\/p>\n\n\n<p><\/p>\n","protected":false},"featured_media":11344,"template":"","meta":[],"event_listing_category":[387,392],"event_listing_type":[],"class_list":["post-11347","event_listing","type-event_listing","status-expired","has-post-thumbnail","hentry","event_listing_category-essen-und-trinken","event_listing_category-tradition-de"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Osijek Gourmet 2024: Divljina na tanjuru - Turisti\u010dka zajednica Osje\u010dko-baranjske \u017eupanije<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/visitslavoniabaranja.com\/event\/osijek-gourmet-2024-divljina-na-tanjuru\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Osijek Gourmet 2024: Divljina na tanjuru - Turisti\u010dka zajednica Osje\u010dko-baranjske \u017eupanije\" \/>\n<meta property=\"og:description\" content=\"Osijek Gourmet 2024: Divljina na tanjuru kao kulturna ba\u0161tina i gastronomija Slavonije i Baranje Grad na Dravi ponovno \u0107e okupiti enogastronomske stru\u010dnjake, turisti\u010dke dionike i druge klju\u010dne \u201ekarike\u201c u lancu proizvodnje i ponude koji \u0107e 18. rujna 2024. u Hotelu Osijek raspravljati o jo\u0161 jednom biseru kulinarske ponude Slavonije i Baranje \u2013 divlja\u010di. 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