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May 2017 | № 5 (164)

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Steaks: From Traditions to Experiments

Culinary Season: Get ready for Korchma’s new summer menu

Life and Art:

The Great Kyivan Oleksandr Vertynskyi

First Days of May: The Story of the Most Popular Spring Holiday

The Globe in Your Pocket: Incredible Asia or Our Adventures in Cambodia Wi-Fi in all restaurants

24/7 food delivery and hotline: www.tarasbulba.ru

8 (495) 780-77-44

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2 | culinary

Steaks: From Traditions to Experiments May is the beginning of the picnic season. The weather delights us with sunshine and warmth and makes us forget about our daily routine. It is a perfect chance to spend some time outside. The best way to satisfy the appetite in such moments is to cook juicy steaks.

The smell and taste of grilled meat are definitely worth the effort. In fact, the whole process of cooking is rather entertaining and unites people around creating «a piece of art» while enjoying the time outside.

Making a steak is a real art. It could seem to be as easy as taking a piece of meat, putting it on the grill, and cooking. However, if you want to get a delicious and juicy steak, you need to know some cooking tricks.

When we talk about a “steak,” we mean a thick piece (1-2 inches) of grilled meat (typically, beef).

Ideally, it should be the meat of a bull not older than one and a half years that was fed grain crops.

A steak cooked of such meat will be softer since it contains some intramuscular fat and thus is called marbled beef. Steaks are cooked only from the softest parts of beef, the parts of the animal body that are not engaged in movements. It is recommended to slice the meat perpendicular to the muscle fibers in order to preserve its shape and juices.

Here are the main types of steaks usually served in restaurants: T-Bone Steak is cooked from the meat on a Tshaped bone cut out between the back and loin part. It is usually covered with a 0.6-inch layer of fat. To preserve the shape of the steak, the meat should be cut in few places.

Club Steak is cut from the short loin, namely from a thick edge of the longest muscle on the back, and has a small rib bone attached to it.

Rib Steak is cut from the rib primal of a beef animal. This part contains a lot of intramuscular fat, which starts to melt during the process of heating and thus the steak is very juicy.

Filet Mignon is a transverse section of the heart of a beef tenderloin. This type of steak is the softest one.

Strip Steak is cooked from the meat from the short loin edge. It consists of large and delicate fibers and is notable for its rich taste. This steak is surrounded by a thick strip of fat.

Round Steak is cut from the upper part of the “round,” the rear leg of a cow.

Porterhouse is the largest and most nourishing steak cut from the short loin. Such a steak is usually called “the gentleman steak” since it is too big for one man. In the 20th century, porterhouses were restaurants where beer (traditionally porter) and meat were served. So, the porterhouse steak was first introduced in one of these restaurants.

Skirt Steak is cooked from the plate – a soft part of diaphragm muscles, which butchers used to keep for themselves. That is why people sometimes call it a “butcher steak.”

Tournedos is a small piece of the thin edge of a beef tenderloin. The same part of beef is used for cooking medallions.

Chateaubriand is cooked with a thick cut from the central part of the tenderloin filet. It was named after Vicomte de Chateaubriand whose chef was the author of the dish.

In addition, there are various degrees of doneness:

• extra rare, or blue rare – a steak with blood, heated to the temperature of 115-120°F and seared on a screaming hot pan; it’s almost raw inside; • rare – a slice of meat with blood and a crust outside, but red inside, the temperature of such meat is 125-130°F, cooking time 2-3 min.; • medium rare – slightly cooked meat with hot pink juice, the temperature of such meat is 130140°F, cooking time 4-5 min.; • medium – steak with light pink juice and the temperature of 140-150°F, cooking time 6-7 min.; • medium well – almost fully cooked and juicy steak with the temperature of 150-155°F, cooking time – 8-9 min.; • well done – fully cooked meat with almost no juice inside and the temperature of 160-212°F, grilled for 8-9 minutes and then cooked in combi steamer.

• too well done, or overcooked – is an overcooked slice of meat without juice inside that is over 212°F hot.

The fatter the slice of meat is, the higher degree of doneness can be. For example, a rib eye steak is traditionally cooked medium or medium well, but a filet is recommended to be cooked medium rare or even rare.

Bloody steaks are usually

culinary | 3

favorites of French and Spanish people, whereas Americans are mostly fond of well-cooked meat.

Ideally, the temperature is checked with a special thermometer. However, at home or on a picnic, it is possible to do without it. In such a case the degree of doneness can be checked by pressing it with a finger.

If the meat

quickly restores its shape, it is raw or slightly cooked. If slowly, then it is medium.

If it does not restore its shape, it is overcooked. It is important to know that when you take the steak off the grill, the process of cooking is not finished since it is still being cooked owing to its temperature. So if you like your steak rare you should eat it right away.

The meat for a steak should be warm inside, so keep it at room temperature for an hour before cooking. It is advisable to marinate it.

The simplest marinade is salt, pepper, and onion. But here you can be creative and use anything that pops into your head. For example, dry wine, soy sauce, beer, lemon or or-

ange juice, honey, different seasonings, and herbs.

You should marinate and put the slices of meat on the grill with your hands, but flip it with barbecue tweezers or a spatula (not a fork which will let all the juices out!).

Fire should not touch the meat because its fat will char and create carcinogens.

As a rule grilled meat contains much less fat and carcinogens than m e a t roasted on a frying pan. Thus it is healthier. For grilling, you don’t need any oil.

While grilling, the fat from the meat is heated and drained down on a special tray or foil, not on the fire.

In the same way, you can grill pork, chicken, or fish. Even though it won’t be a classic steak, it will still be delicious and creative!

If you want to try a juicy steak, you don’t have to go on a picnic or experiment in your kitchen. Korchma offers its clients such exquisite steaks from marbled beef as Chuck Roll, Flank. Moreover, there is an extraordinary chicken breast steak cooked with thyme and served with a special sauce and grilled vegetables (zucchini, cherry tomatoes, bell peppers, garlic, and onions) and a wedge of lemon. You can also treat yourself to a grilled pork loin on a bone, served with mushroom sauce.

Fish lovers will fancy our salmon

steak cooked with cherry tomatoes.

It doesn’t matter when and where you do it – on holidays or during the weekdays, outdoors or in a country house, at home or in a restaurant. A

delicious dinner with grilled meat can be organized on any occasion.

The most important thing is a great party and a spring mood!

Text by Olga SINIUGINA

4 | person

In Banana-Lemon Singapore: The Great Kyivan Oleksandr Vertynskyi At the age of five he became an orphan and moved in with his close relatives. Several times he was expelled from school for academic failure. Neither his teachers nor destiny foresaw anything good for the boy. Despite all the troubles that accompanied him in his life, Oleksandr Vertynskyi managed to become a brilliant singer, musician, and one of the most interesting representatives of the Russian artistic intelligentsia. ing. She used to beat her adopted son mercilessly for the slightest fault and forbade him to go out with his friends. As a result, the boy lost his interest in studying in the aristocratic prep school where Mikhail Bulgakov and Konstantin Paustovsky had also been studying. He spent days on end walking around the city and stealing money. As a result, the singer-to-be dropped out of school. Once his aunt found out about it, she beat the daylights out of the young boy with a Cossack whip. Later on, Vertynskyi recalled lying on a wooden trunk bruised from top to bottom and dreaming that one day he would douse the house of his much-hated aunt with kerosene and set it on fire with her inside...

He toured around the world: Paris, Berlin, New York, Shanghai, etc. Everywhere he was welcomed by the applause of an excited audience. It’s no secret, however, that in his adulthood Vertynskyi, the winner of the Stalin Prize, didn’t follow most social standards. For example, he was addicted to cocaine and had an eccentric behavior. On the sixtieth anniversary of the death of the great singer, we briefly recount the most interesting facts of his life.

An Orphan and a Flunker Oleksandr Vertynskyi was born in Kyiv on March 9, 1889. When the boy was three years old, his mother died. Two years later his father passed away from tuberculosis. Oleksandr and his sister were adopted into different families of their relatives. Moreover, they told him lies that his sister had also died and that he was all alone in the world. The aunt who took care of the orphan boy had peculiar ideas about parent-

Flowers for the Holy Mother of God Even harsh punishment did not put an end to Vertynskyi’s thirst for stealing. He still continued stealing money, buying flowers with it, and bringing them to St. Volodymyr’s Cathedral, where he would put them in front of the icon of the Virgin Mary. He believed that this would bring his parents back.

The boy used to sit in the church for hours on end and listen to the singing of the church choir. He used to sing along and even attended their rehearsals. Yet, young Oleksandr wasn’t accepted to the choir for the reason that the church was not a place for beggars and troublemakers.

Acting for Borscht and Cutlets Later Oleksandr took interest in theater and set a goal to become an actor by any means. Meanwhile, he practiced journalism and wrote reviews of the guest-actors’ performances.

Having saved some 25 rubles from his salary, he decided to conquer Moscow. In Moscow, destiny took Vertynskyi

to the Mamonovskyi Lane where The Moscow Young Generation Theater is located nowadays. There the pale and exhausted Ukrainian boy was noticed by Maria Artsybusheva, the owner of the Theater of Miniatures. She offered him to become an actor and that is where Vertynskyi made his first appearance on the stage with the piece Tango. However, his first role was minor: Oleksandr sang an ironic song in the background of a ballet dance. For that, he received not money, but a rather unusual “remuneration” – borscht and cutlets, which he could eat every day in the theater cafeteria.

Eventually, a newspaper wrote about the talented guy. Vertynskyi wrote, “It was enough for me to start looking down my nose and enough for my colleagues to immediately start hating me. Anyway, it was too late to change anything. My success was growing on its own. People started inviting me to parties. Sometimes newspapers even wrote about me. Finally, Maria Artsybusheva had to give me a real income of 25 rubles a month, which along with ‘borsch and cutlets’ were a decent foundation to get things rolling.”

An Angel in the Snow or a Bitter Clown In 1912, Vertynskyi, again under favorable circumstances, made his debut in a silent movie. He got the role of an angel that had to fall naked into real snow.

All famous actors rejected the role for fear of getting sick, but Oleksandr took it. After this, he starred in a few more films, which got him a “pass” to the closed world of Moscow’s artistic intelligentsia. There Vertynskyi met the poet Vladimir Mayakovsky whose talent he sincerely admired. At that time he started to shock people with his eccentric behavior. He could come to a restaurant wearing a yellow jacket and a wooden spoon instead of a flower in a buttonhole or walk around the city disguised

person | 5

as a bitter clown with a white-powdered face and a monocle in his eye.

Cocaine and 35,000 Dressings for Wounded Soldiers For sure, life among the artistic intelligentsia had a great impact on him. In less than no time, Vertynskyi became addicted to cocaine, which at the time was sold legally in every city pharmacy. He understood that such an addiction would lead to nothing good, since his sister Nadia had recently died from that drug. So the actor made a tough decision to become a volunteer in World War I. There he became an orderly and took care of badly wounded soldiers. Later he recalled that during his entire service he applied about 35,000 dressings.

25 Years of Living Abroad Upon returning from the front, Oleksandr Vertynskyi returned to the Theater of Miniatures and con-

tinued to sing. He wrote his own songs and performed them in front of the audience. Afterwards, he got an international passport and went on a tour abroad. He gave performances in Austria, Germany, France, and England. The singer lived in Europe till 1934. After that, he moved to Shanghai where lived for nine years before returning to Russia in 1943. Although Vertynskyi became a citizen of the whole world, he repeatedly said: “Kyiv is my tender motherland, which I see in my dreams.”

Actually, Vertynskyi never forgot about his Ukrainian roots. He considered himself a Ukrainian by birth and even called himself a “khokhol.” Vertynskyi sang only Ukrainian lullabies to his little daughters. He confessed that during all his 25 years of living abroad he often dreamt about returning to Kyiv and falling asleep at the trunk where he used to passionately cry and dream as a child.

Life under Censorship Upon returning to the Soviet Union, Oleksandr Vertynskyi’s luxurious life among the artistic intelligentsia came to an end. He rarely gave concerts on a big stage and earned money mostly by performing in little towns. He was neither invited to speak on the radio nor did he produce any records. Print media stopped writing about the talented singer. From over hundreds of songs that were in the repertoire of the great Ukrainian, the Soviet regime allowed only thirty of them to be openly performed. Moreover, a censor attended each of his concerts. Anyway, Vertynskyi never lost heart. Shortly before his death, he said the prophetic words: “In 30-40 years’ time people will dust me and my music off and will scrounge around for me again...”

Quotation Book: Each country has its peculiar scent, which you can smell immediately upon crossing its border. For example, England smells of smoke, stone coal, and lavender, America of gasoline and burnt rubber, Germany of cigars and beer, Spain of garlic and roses, Japan of smoked fish.

I’m afraid of taking advantage of good living conditions. Because it would put my mind at ease, I would settle down, and come down to earth. And then I wouldn’t be able to sing my lovely songs.

I used to receive up to 50 letters a day. Most of them were about love. Now they are of a different kind. Life abroad leaves no room for love.

I don’t hide anything from my listeners. I sing in the same way I would sing for the Lord: sincerely, thoughtfully, honestly, as a religious person, as “a clergyman.”

What a great city is Leningrad! It can miraculously set your mind at rest. In Moscow, you live as if at the railway station. Here I feel myself right at home.

Text by Stepan HRYTSIUK

www.tarasbulba.ru

ruk_proekta@tarasbulba.ru

composition

mineralization 1-2 g/l chemical composition of water Sodium+potassium (Na+ K+) Chlorides (Cl) Sulphates Hydrogen carbonates Calcium Magnesium

mg/l 4.5 3.5 4.6 95 77.2 20.67

6 | History

May 1st

International Workers’ Day

May 2nd

Postcard Day

May 3rd

World Sun Day

May 5th

Cheese Day

May 6th

Children’s Day

May 7th

Father’s Day

May 8th

Women’s Day

May 9th

Victory Day

May 10th Borscht Day

May 11th Friends’ Day

9 may

Victory Day May 12th

Photography Day: Take part in the photo contest. The main prize is 5,000 rubles!

May 13th

Kindness Day

May 14th Varenyky Day

May 17th

Birthday of Korchma Taras Bulba on Leningradsky Avenue

May 19th

Cossack’s Day

May 20th Chess Day Cake Day

May 21st

Pancake Day

May 22nd Water Day

May 23rd Men’s Day

May 24th

Mother’s Day

May 28th Charity Day

May 29th

Salo Day President’s Day

May Day: Bomb for the Police, Struggle against Capitalists, and Dog Breeders on Bicycles.

The history of the international spring festival Colored balloons, banners, loud slogans, and flowers. This is how every year on May 1 in over a hundred countries people celebrate May Day or Spring and Labor Day as it is called in Russia. It is a favorite holiday in the former USSR countries, especially for older people. But few people realize that the history of the day is tragic. The holiday began with fights, bloody protests, and even death. In this article, we will share with you the origins of May Day and where it is most widely celebrated.

It all started May 1, 1886. On that day workers protested on the streets of Chicago. They demanded from their employers better working conditions, in particular the eight-hour work day. This is not surprising as people not only received meager salaries, but were forced to work fifteen and even twenty hours a day! Of course, nobody wanted to put up with such slave-like conditions. Though protests had been held for some time already, they were not widespread and were severely suppressed.

In early May 1886, however, the movement took off. Along with workers in Chicago, workers in New York, Baltimore, Washington, Pittsburgh, and other American cities went on strike and held rallies. The total number of strikers increased to half a million.

The culmination was on May 4, when an unknown person threw a dynamite bomb at police, as a reaction to the killing of several workers the previous day. The explosion killed seven police officers and at least four civilians. Many more were wounded.

On charges of organizing terrorist attacks, authorities arrested and executed eight leaders of the labor movement. This started a new tradition – in the coming years, people went to the streets to honor the memory of the demonstrations. Moreover, not only in America but around the world – in Europe, Africa, and Asia.

Of course, Russia did not stand aside. This holiday was first celebrated here in 1890. The first legal celebration was held after the October Revolution of 1917.

History | 7

Exclusive Soviet Lighters With the establishment of Soviet power, May 1 and 2 were officially made holidays, and eventually became known as International Workers’ Day. For a long time May Day had an ideological color and was a symbol of revolution and the relentless class struggle. At demonstrations workers carried flags and placards with pictures of political figures. They chanted various slogans and expressed their solidarity with the working people in capitalist countries suffering from the oppression of the bourgeois capitalists. Entire families took part, the children held colorful balloons.

Military parades were also held on May Day. They were attended by different types of units, sometimes rather exotic ones. For example, there are some interesting photographs from when on military dog​​ breeders on bicycles paraded on Red Square.

After the parade, all participants went home to celebrate the holiday, and the next day the people went their country homes to begin the season of field work.

After the collapse of the Soviet Union, May Day celebrations con-

tinued, but without the massive demonstrations. Since 1992, in Russia the day is known as Spring and Labor Day. It is still celebrated in over a hundred countries. Many of them have preserved the tradition of people gathering under banners of trade unions, but in most countries it is not a political event, but a bright spring holiday with folk festivals, performances, fairs, and many other events.

For example, in the UK May 1-2 are holidays, and in many towns and villages there are festivals of flowers. In Germany the tradition to organize rallies has remained – there are often mass demonstrations that sometimes end in fights.

In the Netherlands on May 1 the world’s largest tulip festival is held.

And what about the Americans, thanks to whom we celebrate May Day? The feat of Chicago workers has long been forgotten and so the beginning of May is just like any other day. Instead, Labor Day in America is celebrated on the first Sunday of September.

In the era of consumerism and popular culture, people appreciate things that have preserved their unique character. In the Soviet era, l i g h t e rs were one of these things.

However, in those days not a lot of people possessed them since most smokers carried matches in their pockets and bought lighters only as a gift or a souvenir. Perhaps that was the reason why manufacturers tried hard to make them as exclusive and elegant as possible. Yet, almost all of them were replicated from Western prototypes.

It seems that the most popular in the Soviet period were gun-lighters. They were manufactured in large numbers and came in many variations. For example, Tbilisi, Baku, Odessa. Some of them were copied from products of the Austrian company IMCO, which had long been famous for its lighters designed to resemble handguns for women. When they first appeared in the Soviet Union, they immediately gained popularity. Young people liked to show their lighters off. Often people who had never smoked and actually didn’t need them carried these lighters in their pockets.

Lighters with engravings were manufactured to honor historic events or had symbols of the Soviet Union engraved on them. These types of lighters were made in the Ogonek factory. The first series of lighters called Gagarin was manufactured to celebrate the first journey into outer space by Yuri Gagarin. Then a series called Aeroflot (Soviet airlines) depicting Soviet aircraft came out. People who traveled on international flights could buy them in duty-free stands, which somewhat resembled today’s duty-free shops. An interesting fact is that their design was also copied from the lighters of Colibri Monopol Company. Soviet engineers didn’t add anything new to the design and changed only the inscriptions or images.

Much sought after were lighters in the shape of a tiny photo camera. People were happy to buy and carry them.

Table lighters were a whole different story. They could be of unusual sizes, bizarre shapes, and were made from various materials ranging from plastic to ivory.

Not all of them were produced in large quantities.

Though it may be hard to believe, some of them were manufactured in batches of 20-30 units. Such gifts are highly valued even today. You can buy or sell such lighters at auctions for a very high price. However, it’s near to impossible to find such rarities. They are either safely stored in private collections or adorn museum shelfs. It is hardly a surprise since a t that time exclusive lighters were mostly made on request or as a present for distinguished people.

8 | Travelling

Incredible Asia 2: Adventures in Cambodia In my previous article I described Aralia’s and my adventures in Thailand and our decision to continue our adventure. Our visas were ending and we needed to agree on where to go next ...

I don’t remember how, but we chose to go to Cambodia. I remember that I was very against the idea of going there because I had only bad associations with the name «Cambodia.» Poverty, filth, crime came to mind... I didn’t even know why because I didn’t know a thing about this country!

And I constantly tormented Aralia with questions: «Well, we will do there for a whole month?» To which she replied: «What do you mean? It’s an awesome country!!! There’s a ton of interesting places!

Even just to see Angkor Wat!» I thought, «Well, it’s not like I have anything to lose. I can leave at any time. I must Google ‘Angkor Wat.’” I am ashamed to admit it, but that was the first time I had heard about this famous temple complex. I knew very little about Asia and discovered it for myself in person, having followed Aralia there. I was sure that my companion knew better than me.

Religious complex Angkor Wat The day arrived. A one hour flight from Bangkok and we are in Siem Reap. The first order of business was to look for a place to eat. Aralia and I ate a «cafe with flies,» as we called them. That is, not tourist spots, but places where locals ate. The cafes, to put it mildly, do not look very enticing. However, they have their advantages. The food is quite tasty, and it is authentic local cuisine at reasonable prices. And we had a tight budget. Once we stopped in such a cafe on the banks of a very dirty river, had dinner and saw a picture: an employee carried out

a waste bucket and poured into the river, from where he then collected water which he carried back to the kitchen. We were a little disturbed by this approach and the next day Aralia had the first signs of a gastric infection, while the illness miraculously spared me. Yet soon t passed and we went to see Angkor Wat. We bought tickets for one day. I must say that such greatness and beauty I had never seen before ... Angkor Wat is incredibly huge: it’s unbelievable how much work and time must had been invested in its construction. All the walls are decorated with very fine, detailed carving. It seems that the

Travelling | 9

whole history of the Khmer people was etched into them. But there is a fly in the ointment: here and there on the walls you can see inscriptions like «Here was Ivan,» and only in Russian... I’m not trying to point any fingers, it’s just sad that people spend time and money to go this far to see this incredible beauty, but absolutely do not respect the work of the people who devoted their entire lives for the construction of Angkor Wat. They say the sunrise here is incredible ... but we were not lucky. Not only was it cloudy, but we also waited in the wrong place.

Angkor Wat was not the only interesting place we saw in Siem Reap.

There is an incredible village on the water. Along the river are many wooden houses on stilts so that no water gets inside when the rainy season starts and the level of water rises significantly. At this level is everything: homes, schools, and other administrative buildings. The people mostly get around in boats and earn a living from fishing and breeding crocodiles, from which handbags and wallets are made.

Sihanoukville and Koh Rong Sihanoukville is a local seaside resort. I cannot say that in addition to the beaches, the city has something to offer. It is great for a lazy vacation: beachbarbeach.

B u t from Sihanoukville you can get to the island of Koh Rong, where real life rages. I was quite i m -

pressed. First, there are a bunch of foreign travelers who opened cafes with the local cuisine of their countries.

Secondly, for fans of tranquility there are completely deserted and paradisiacal places with bungalows and empty beaches.

One time we made our way from one end of the island to another and greatly deviated from the road and got completely lost. But were didn’t fret for long, because we found a beach, which was more beautiful than anything I had ever seen before. There was pure white sand. Bright turquoise water as viewed from the shore, and absolutely clear water when inside.

The bottom was flat, without a single pebble or grass. Only crystal clear water and white sand. And most importantly: not a soul around! So much to take in. Moreover, after sunset it was possible to observe glowing plankton. Our discovery is called Koh Rong Longbeach.

walks around the city were just lovely, so beautiful and peaceful.

But what I remember most from Kampot is my first experience eating “happy pizza.” “Happy pizza” is a normal pizza, but spiced with some herb.

It is sold it in every cafe. We asked the server what effect this “treat” has and how big of a portion will be enough for us. The server said not to worry and to order a big pizza. The evening after eating the «happy pizza» I will remember for a long time ... I’ve never been so scared! I was completely disoriented in space and could not remember the correct direction to the hostel where we were staying. I saw quite clearly people who could not be there and it scared me even more. I do not remember how we reached the hostel, but thank God we found it. But

the worst part was waiting for me the next day. I woke up totally exhausted, with low blood pressure. I wanted to the day to end as soon as possible, despite the fact that it was my birthday.

Fortunately I was fine by the evening. I declared to never consume something like that again, especially far from home.

And thus our trip to Cambodia came to an end. It was cool. My fears were absolutely not true. We were not robbed, the locals were very friendly and attentive. They spoke good English and French. They offered assistance at every step. I cannot call it a poor country. It is gradually recovering from its past horrors and developing at its own special pace. We were left with only positive impressions.

Text and photos by Svetlana SIKORA

w w w. t a ra s bu lba . ru

Kampot and «Happy Pizza» After our time in Sihanoukville, we still had about 10 days on our visas.

We asked locals where else we should go and they all recommended Kampot. Indeed, it was so quiet, nice, and orderly, I often caught myself thinking: I could stay here... We went to the mountains, saw an abandoned resort built in the days when Cambodia was a French colony (I must say, the French picked a great place, the landscape takes your breath away), went to the territory of pepper and salt plantations.

A n d regular

открылись В РЕСТОРАНАХ ПО АДРЕСАМ: Метро Новокузнецкая, ул. Пятницкая, дом 14 Метро Боровицкая, ул. Моховая, дом 8, стр. 1 Метро Новые Черемушки, ул. Наметкина, дом 13Г Метро Парк культуры, Смоленская, Смоленский бульвар, дом 12/19 Метро Ленинский проспект, Ленинский проспект, 37 Метро Бауманская, ул. Бакунинская, дом 23/41 Метро Алексеевская, ул. Бочкова, 3 Метро Аэропорт, Ленинградский пр-т, 64

приятного аппетита на свежем воздухе!

Метро Цветной Бульвар, ул. Садовая-Самотечная, д.13/14 Метро Авиамоторная, ул. Красноказарменная, 6 г. Одинцово, Можайское шоссе,122.

10 | VIP GUEST

Again in America Star of the movie Brother Victor Sukhorukov visits the Korchma in Manhattan

Most readers remember the cult thriller Brother and Brother-2 directed by Alexei Balabanov in which the main roles were played by Sergei Bodrov Junior and Victor Sukhorukov. In the first film, the action takes place in Russia, whereas in the sequel the brothers go to America. It is here, in the USA, where most of Viktor Sukhorukov’s adventures take place. At the beginning, the Russian man cannot communicate with Americans. Later he drinks alcohol on the streets, gets into a fight with a policeman, and snitches his gun. After that comes a bloody shooting with the local mafia and the arrest of Sukhorukov during which he shouts the memorable “I give up! I give up... I am staying here!”

The other day Viktor Sukhorukov came to America again.

This time not to Chicago where the biggest part of the movie was shot, but to New York. The star actor didn’t miss the chance to have a meal at our restaurant in Manhattan. The People’s Artist of Russia tried several of our American cooks’ dishes, took photos with our staff, and expressed his sincere words of gratitude. However, he didn’t reveal the goal of his visit to America. Who knows, maybe he is acting in a new movie right now and very soon we will see its premiere!

“People’s Artist of Russia Viktor Sukhorukov had a great meal, a cheerful laugh, and went his way delighted and happy. All the best to you!”

Viktor Sukhorukov

Quotations: I love cooking. I am a rather creative person in the kitchen.

I even have some cookbooks. I can cook everything. The only thing I can’t do is knead dough.

The process of eradicating some flaws is always individual.

A universal remedy exists only for curing the flu.

Even animals can cry. Tears are a sign of life, sensitivity, and perception of the world. So, do not hold back your tears till the day you die. Cry, both men and women! Tears are not a characteristic of a gender.

Shot from film «Brother 2»

news from korchma | 11

Easter Sunday

Easter bread blessed in the Korchma In the friendly atmosphere of a joint prayer, fragrant pastries, and a festive mood, people had their Easter bread blessed in all the restaurants of the Korchma Taras Bulba Restaurant Chain. All the staff meticulously prepared for the holiday.

But it was probably the cooks who had been anticipating the holiday most of all. They invested all their skills and efforts into baking the Easter bread – an important task since Easter bread is one of the most ancient symbols of the Resurrection of Jesus Christ.

12 | etiquette

10 Rules of Conduct at the Table Proper table manners have always been one of the criteria by which a person’s cultural level has been determined. Moreover, knowledge of some basic rules will make you feel comfortable and confident at any reception.

1. According to the etiquette rules, you should start eating only after the hostess has filled her plate with food by which she welcomes you to start eating.

2. It is not polite to use a knife when eating pasta, vermicelli, noodles, solyanka, brain, omelet, pudding, or jelly.

3. The cutlery that lies on the right side of the plate is taken and held with the right hand, and the cutlery that lies on the left side is held with

the left hand. You should not put a fork or a knife from one hand to another. While eating with a knife and a fork, keep them in your hands all the time, even when you use only a fork.

It is also not polite to eat from a knife.

4. Bread should be taken from the breadbox with hands. A token of bad manners is to crumble it, dip it in soup or sauce. Bread should be eaten is small pieces.

5. If you don’t like the dish, do not announce that while sitting at the

table. Thank and politely refuse from having a second helping.

6. It is impolite to spit out fruit kernels and small meat bones directly on a plate. First, put them on a spoon or a fork and only then on the plate. Fruit kernels should be placed on a saucer, but meat bones on the edge of a flat plate.

7. A teaspoon should serve only for stirring sugar. It is rude to leave it in a glass or a cup while drinking, or to hold it in your mouth, or to scrape with it the sugar left on the bottom of a cup.

8. Salt from the saltcellar should be taken not with hands, a fork or a spoon, but with the tip of a knife.

9. If you drop a knife or a fork, do not try to pick it up. Just ask a waiter to bring a new one.

10. It is impolite to wipe your lips with a cloth napkin. It should only be gently applied to lips before drinking wine or water, so as not to leave greasy spots on the glass. Paper napkins should be used only for wiping lips or hands.

The Korchma invites all our friends to celebrate Victory Day

A shot of vodka from the frontline and foot tapping to Smuglyanka.

A special menu and a great entertaining program will be waiting for you.

For more information, please contact our administrators.

news from korchma | 13

prizes: 1st prize:

5,000 rubles 2nd prize:

3,000 rubles 3rd prize:

2,000 rubles

We started organizing a monthly photo contest.

The conditions are quite simple.

You just have to take an interesting picture in any of our restaurants and post in on social media with the hashtag #korchmatarasbulbakonkurs with a geolocation. Your profile should be open and the picture needs to show that it was taken in a Korchma.

Winners will be selected every month. The more likes you get, the better your chances are. Participants who gain the most votes will get valuable prizes and their pictures will be published in our newspaper.

MARCH Winners:

2nd prize – Alexandr – 1012 likes

1st prize – Anastasia – 1171 likes

3rd prize – Ekaterina – 191 likes

14 | MENU

ÂŤTaras BulbaÂť chain of restaurants we present a CD of Ukrainian classical music in modern arrangements from Bulba Press.

The exclusive new disc will be available for sale in our restaurants!

Find time in your life for our music!

MENU | 15

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Я специально родился летом, чтобы на мой день рождения вместо торта был шашлык. Мы вчера на шашлыки ездили. Но денег на мясо не было. Поэтому взяли только водку. Шашлык без водки едят только собаки! Вчера видел в супермаркете мужика, потерявшего составленный женой список продуктов, которые надо купить, и забывшего дома мобильник. Вид у него был как у малыша, потерявшего маму на многолюдном вокзале. Марина бросила Виталика, когда узнала, что он купил 2 алмазных диска какой-то там болгарке.

Caution!

Reading books may change you!

Change for the better with us.

4 4 7 7 0 8 (495) 7

Ukrainian cuisine – made with love!

Restaurants’ location:

MOSCOW, Aviamotornaya metro station,

г.Москва, ул. Пятницкая 14

6 Krasnokazarmennaya St., (499) 763 5741

тел.: 8 (915) 222-15-18 (495) 953-7153, 951-3760

Avtozavodskaya metro station,

6 Velozavodskaya St., (499) 764 1532

Akademicheskaya metro station,

16/10 Profsoyuznaya St., (499) 125 0877

Alekseyavskaya metro station, 3 Bochkova St., (495) 616 6754

www.tarasbulba.ru

книга-меню

Airport metro station,

64 Leningradskiy Prospekt St., (499) 151 9011

Baumanskaya metro station,

23/41 Bakuninskaya St., +7 (495) 956 55 81

Look for the book

Borovitskaya metro station,

8 Mokhovaya St., 24-hour, 89037965141; 89856448544

in all restaurnts

Leninskiy Prospekt metro station,

37 Leninskiy Prospect St., (495) 954 6466

of the Korchma

Maryino metro station,

“Taras Bulba” chain!

163/1 Lublinskaya St., 8 (495) 349 78 09

Novokuznetskaya metro station, 14 Pyatnitskaya St., (495) 953 7153

Novye Cheryomushki metro station, Nametkina St., 13 г, (495) 331 4211

Smolenskaya metro station,

12 Smolenskiy Avenue. St., 24-hour, (499) 246 6902

В ДРУГУЮ РЕАЛЬНОСТЬ

НЕПАЛ

Tsvetnoy Boulevard metro station,

13/14 K2 Sadovaya-Samotechnaya St., (495) 694 0056

Chekhovskaya metro station,

ПУТЕШЕСТВИЕ

30/7 Petrovka St., (495) 694 6082

Yugo-Zapadnaya metro station,

6 Borovskoye Road, (495) 980 2051

Vystavochnaya metro station, of 1905 year,

27 Shmitovskiy Passage, 24-hour, (499) 256-4660 ПУТЕШЕСТВИЕ

НЕПАЛ

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The town of Odintsovo

122 Mozhayskoye Shosse 8 (925) 166-16-18

KIEV, “Teatralnaya”, “Zolotye Vorota”,“Kreschatik” metro station, 2-4/7 Pushkinskaya St.,+38 (044) 270-7248 357 West Broadway, NYork City, NY 10013

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