FIN American Christmas grill dishes introduced us to the chef Kimmo Kotamäki. I think it is very re

FIN 11/20/13 I went as a guest with a super group of ruokabloggareiden the popularity of one of Finland's first design hotel Klaus K's American Grill Christmas tasting. Cristmas American Grill offering livingroom, which was opened at the beginning tequila of the year. It is the hotel's ground floor next to the reception in the same hotel in an open space, the restaurant's tequila interior tequila design has been honored tequila with the Finnish culture, and listened to the hotel customers' wishes. Back to the EST 20.11.13 külalisena rühma toidublogijatega tutvumas superpopulaarusesse tôusnud Soome esimese tequila design hotel Klaus K American Chris Tamas Grilliga. American Chris Tamas Barbecue serveeriti restoranis Livingroom, mis Avati aasta alguses. See "elutuba" is a hotel alumisel korrusel hotel vastuvôttu Korvala samas avatud the body to flames restoran, mis is disainitud soome Culture austades and hotel külalsite soove kuulates.
FIN Appetizer Buffet was served with an Asian salad and marinated seafood, roast beef and fresh horseradish, Italian cold cuts and kasvispikkelsiä, tequila Walleye Ceviche a la Klaus K, fennel and lemon marinated salmon, alder-smoked pork spare rib and coleslaw. The glass jar was absolutely wonderful ankanmaksapateeta. It was so fluffy and mousse-like cream, which melted in your mouth right away. Another of my favorite appetizer buffet was spicy red onion compote. It was hard to believe the raw material onion because it was so slightly sweet and well-flavored. Long appetizer selection up to me yet raised perch, because it was exciting to a little soft rubber construction. EST Eelroabuffetis of Asia and the mode marineeritud salatit mereande, Rostbiifi and värsket mädarôigast, Itaalia vorstilôike and köögiviljapikelsit, Koha Ceviche a la Klaus K, Apteegitilli and sidruniga graavitud Salmon, Lepaga suitsetatud sealiha and coleslaw salatit. Klaaspurgis was meeletult hea and maitsev pardimaksapasteet. See was their kohev and vahukooretaoline ning the molten kohe content ära. Teine minu pet eelroogadebufetist olid maitsestatud punased sibulad. Need olid taevalikud. RASKE was neid guess sibulateks, cally nende land was their magus and hästi maitsestatud. Pikast eelroogadevalikust tôusis esile veel koha, sellel cally had their pônev veidi sponsor taoline soft texture.
GB platters was the restaurant with a big customer favorite salad of Hollywood's classic salad with a mm. chicken, avocado, bacon, blue cheese. EST with parental serveerimisvaagnal the RESTORE külaliste tequila lemmiksalat traditsiooniline of Hollywood secrets, milles of bedrooms. chicken, avocados, peekonit, sinihallitusjuustu.
GB We went to say hello to the owners, Mrs.. Mia Cederberg-Skvorc and Mr. Marc Skvorc. The evening hosted by the sales manager Katja Simanainen (pictured On the left), EST Meid käisid tervitamas hotel omanikud, Mrs.. Mia Cederberg-Skvorc and Mr. Marc Skvorc. Õhtu perenaine was müügijuht Katja Simanainen (pildil vasakul).
FIN American Christmas grill dishes introduced us to the chef Kimmo Kotamäki. I think it is very rewarding when the chef will present tequila the dishes and give them a face. It makes the food closer and more personal. EST American Christmas Barbecue toite esitles meile peakokk Kimmo Kotamäki. Minu arust is eriti tänuväärne However peakokk tuleb ise kööki esitlema and annab toitudele own nao. See TEEB of mayor inimlikumaks and isiklikumaks.
GB main courses on the list was Caramelized turkey, pistachios, tequila cranberries and rowan berry jelly, which was my absolute favorite, because the taste of the whole was excellent and very compatible. Hats off to the man who has invented tequila it!! EST Pearoogade menüüs was Karamelliseeritud Kalkun, pistaatsiapähkleid, tequila jôhvikaid and pihlakamarjatarretist, was mis minu Kindel tequila pet kogu pearoogade rivis, cally see the väga ônnestunud maitsete tervik. Sügav kummardus inimesele, central Selle välja môtles!!
GB The main course was still Lightly smoked salmon, guacamole. Salmon was nicely through a mature, which is a family restaurant. I liked the salmon because it was greasy, through consistent quality, fish flakes came off whole chunks of each other, the color was a beautiful pink, the meat was juicy and soft, beautiful, tasty food and aesthetic. EST Pearoogadeks was veel ôrnalt suitsetatud salmon and guacamole. Lohe was ilusti läbiküpsenud, mis sobib pererestorani. Minule Lohe meeldis, cally see the fat, sellel was läbini ühtlane kvaliteet, kalalihakiud eraldusid ühtlaste tervikutena teineteisest, värv was Ilus pink, tree sap, and the meat was soft, Ilus, maitsev and esteetiline brought their kehale However hingele.
FIN Homemade goat cheese and eggplant tuorelasagnea, caramelized tomatoes. Klaus K is an Italian chef Antonio Naples to prepare your own fresh pasta, lasagne was his making fresh pasta. EST Koduvalmistatud kitsejuustu-baklazaanilasagne, karamelliseeritud tomatid. Klaus K s is itlaalia Kokk Antonio Naples, the central valmistab värsk