We ate there for lunch a chicken sandwich, which consisted of (listed in layers from bottom to top)

blog recipes sandwich recipes for savory snacks, lunch or dinner with a salad of pasta soup with grilled sweet dessert cake cookies muffins pastries ice cream candy before and after gardening books portfolio about me contact
Trip Menu: a visit to the Swedish food magazines Gourmet editorial board meeting with local spetsialstidega - (food) Photographer Stefan Wettaineniga and chef-food writer Jens Linderin Lunch Gastrologic / Speceriet 's Ami Hovstadiusega (organization Visit Sweden) dinner at one-star Michelin restaurant Matbaren (Food Bar) Walk Södermalmil dinner in Sweden Food journalists Ami at home, I can not even make any other order to talk about how to start, however, start again as would any thing of anything either, or your memory for the write down, but if someone can here something more interesting to know, and behind the ear to put it better! So ...
When traveling in winter, we visited one of the Finnish food Finnish food magazine editorial Maku, in Sweden led the way to one of our local food magazine's editorial - Gourmet. We met with the chief editor of the magazine there Bendeliga Pia who introduced us to the life of their magazine editorial and Beer. Plaza Publishing Group is a publisher of Gourmet, panera catering menu which provides, in addition to a further 14 Gourmet'le the magazine. Gourmet'd be issued for a very long time - since the 1980s, each year 10 digits. From the 80s, the numbers are still used today compared to the same time interesting and comical :)
It was interesting to learn that similar to our situation here in Estonia, for them there is also the editorial work really only 3 people, the other authors panera catering menu are all free lancer 's. And it seems they are divisible (as Pia said that every day he's mailbox 10kond quintessential expression of interest to cooperate with them). And their free lancer 'ite levels seem too high to be a very consistent - the magazine is surfing through cable as a whole wonderful panera catering menu feeling panera catering menu that the magazine would melt away. :) Only one person is the one who makes these contributions outside Sweden - France. And I do not remember whether it was the same in his person all through the test ... Hmm recipes for the magazine, however, likely not, but at least they have a purpose in a person totally available.
What's even more interesting - is printed in the magazine! Yeah, cool coincidence! :) Compares their taste to that of its magazine paper, which I just happened to be at home - seems to be the same thickness, although his is much glossier. panera catering menu And the magazine format is also moderately much bigger. The meaning of the stories and photographs to be here playing the same thing that Maku toimetuseski - many of the recipes are made on time for the tracks (songs restaurants fortunately not: P). But just because the recipes that have seasonal panera catering menu berries-plant-abundance of raw materials and the use of the external shots are Authentic (snow, grass, etc.). panera catering menu This year is the time for the authors still make a bit of a challenge to my mind. Not that our pre-season arrival panera catering menu of the sourcing of raw materials that would not :), but still - a recipe!
Gastro Logic and Speceriet Gourmet'st immediately moved forward to lunch. Gastro Logic is a restaurant, where we jumped in for a moment. At that time, there were brushed're white tablecloths, the opening was still time. And Speceriet, panera catering menu where we have lunch at length we landed, it is located next to the sõsarpood café, which aims to make the same restaurant used fresh raw materials (meat, fish, etc.) available to ordinary people. At the same time, it is also a place where reality begins with the Gastro Logic day - it is switched on and baked their kiviahi a very good and very crispy crust of bread. With a crust of bread, said Anton Bjuhr (who is also a restaurant in the sweet and the other a cooking connoisseur), that "the secret of the crispy crust" lies simply in the fact that the bread should be long enough to bake a crust so that the top is almost the lightly-lightly desert land ( that sentence may be concluded that in fact it is probably quite short äratabamiseks). Additionally sold there any other interesting panera catering menu stuff, such as Mandarin pomerantsilimonaadist panera catering menu starting, ending speltakotikestega.
Our Hovstadiusega Ami met there, who works in the organization and Visit Sweden is the project "Sweden - the new culinary nation" Communications Manager. Ami told us about his work and the world food situation in Sweden. As I understood, it is a national project, which will address the food issue of Sweden, both in depth and at such a level for the first time - both in the farming life of lightening, Sweden as a culinary tour of the target presentation as well as children's food field cultivation - the latter have already been conducted for several years kokkamisvõistlusi. When Ami told them, though panera catering menu they sounded very Scandinavian way creatively and freely. Oh well .. :)
We ate there for lunch a chicken sandwich, which consisted of (listed in layers from bottom to top) the above-mentioned crispy crust of bread, majoneesikastmest, romaine lettuce, avokaadoviiludest p