“Vinegret” is a winter beetroot salad, which can be a side salad or a complete meal. Little cubes of cooked beets, carrots, potatoes and pickles make a great combination to have a substantial meal during winter.
Since vegetables were only harvested in summer and fall, there were ways to preserve the abundance for cold months. We will make quick fermented cabbage. It is not as sour as sauerkraut but still has all the benefits of fermented foods.
We will also pickle mushrooms that can be a perfect finger food when you have guests or crave a little savory bite.
Dashka Blyzniukova's passion for food started at an early age. Growing up in Ukraine in the 80’s where farm to table was a necessity and not just a fashionable trend. She has spent years working in various capacities in the food industry at home and abroad, learning and putting her knowledge to practical applications. Currently, she is creating meals for Bainbridge families as a personal chef and working with fermenting gurus at Iggy’s.