Harris Kalinka

Imagery + Animation Golf + Architecture

Sunday 21st December 2014

We can also cook!

We like to do things a little differently at Harris Kalinka, so for this year’s Christmas party we decided to cook our own dinner!

We hired a great restaurant in Riga called Kombucha, split ourselves into 4 teams of 4, and under the expert guidance of the head chef Egils and his sous chefs we cooked 4 courses.

We started off with an appetiser of salmon tartar with a soy glaze, and topped with a quail egg. This was followed by a tiger prawn, lemongrass, mushroom and coconut soup. For the main course we cooked elk (two ways) with a red wine jus and sides of mustard and honey glazed parsnips, a cauliflower puree and pickled red cabbage. However everyone’s favourite was the dessert of French macaroons – they were eaten so quickly we didn’t have time for a photo!

With very little culinary experience we made sure we had the local pizza delivery company on speed dial, just in case! Thankfully every course was a big success and we didn’t go hungry.

Whilst we enjoyed every minute, both the cooking and eating, we won’t be giving up our day jobs, so we will be back to creating visualisations in 2015.

 

Photo of the Harris Kalinka team in the Kombucha kitchen in Riga

The Harris Kalinka team in the Kombucha kitchen

Photos of Juris chopping carrots and Arturs removing bubbles from the French Macaroons

Juris expertly chopping carrots and Arturs removing air bubbles from the French Macaroons

Photos of the youngest member of the Harris Kalinka team and the started ready to be served

The youngest member of the Harris Kalinka team and the impressive looking first course

Photo of the tiger prawn, lemongrass and coconut soup

The tiger prawn, lemongrass and coconut soup

Photo of the main course of elk cooked two ways

The main course of elk cooked two ways