JRE Masterclass Thrills Locals in Split

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“I knew it would be good, but I never imagined something like this. The food was excellent, and the company unforgettable,” said one of the guests at the end of an interactive gastronomy workshop held in Split, adding she will not miss an opportunity to taste again the food prepared by chef Saša Began from the Zadar JRE restaurant Foša.

He was in Split with his assistant, Slovene chef Matjaž Petelinšek, preparing three courses creatively combining seasonal vegetables, scampi from below Velebit mountain, goat and cow curd and Pag cheese with ingredients from Zadar family farms. An important part of the entire story are superior wines combined with food. Masterclass guests had the opportunity to taste the integral tasting menu of Foša Restaurant, a premiere as it was just recently offered in the Zadar restaurant.

“An empty plate is the largest compliment for a chef. The tasting menu is always a challenge which makes you work harder than with a classic offer, which is logical Every course goes with a certain wine, even with select olive oils adapted to each plate, a special experience in preparation and tasting as well. Much went on for me this year, almost more than in the previous nine. Taking over Foša was a large challenge and opportunity, as we needed to keep the tradition and quality of the restaurant, but also add something new,” said chef Saša Began.

As every event is best to start with bubbles, first to be served was the Veuve Clicquot Brut Imperial which came with fresh fish tartar, marinated fish and prawn on Pag curd. Next came pumpkin gnocchi in a sauce from Velebit scampi, combined with an elegant coupage Galić Bijelo 9 from 2015. The next course was a sea bass filet with grated almonds and Pag cheese with julienne vegetables and potato foam with a complex Chardonnay Chablis 1er Cru Mont de Milieu from 2014.

The refined elegance of the wine went great with the texture of the sea bass, given a buttery note by almonds, consistent with the one in Chablis. The third, sweet course brought a mousse filled with taste of pumpkins and lemons, cmbined with an expressive and aromatic Kozlović Muscat Momjan from 2016. In order for the workshop to stay in the spirit of combining superior food and prestigious wines, wines were served in exclusive Riedel glasses, also present in the New York Museum of Modern Art.


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