Pottery Symposium and gastronomic performance to take place by the Lake Vaidava, Latvia


From June 26 till July 9 in the manufactory of the Vaidava Ceramics Ltd. near Valmiera which is also part of the Rīga-Gauja European Region of Gastronomy the 1 st International Pottery Symposium "Claymeal" will be held. It will gather 17 artists from Latvia, Switzerland, the United States, Spain, Georgia, Argentine, Ireland, Norway, Turkey, Jordan, Russia, Finland and Israel to create dishes from the red clay found in the Lode quarry. Two world class pottery artists - Vincent Kampenaers from Belgium and Inita Reimandova from Latvia - will host the symposium.

 

The main aim of the symposium is to popularize the so called “clean eating” and, particularly, Latvia’s role in this niche. The underlying idea of the clean eating is simple – to consume and use products which are as close to being natural as possible. Therefore, it has been observed that world’s best restaurants do not serve food on the famous white porcelain anymore, as an alternative choosing state of art dishes made out of natural clay.

Long gone are those times when eating was only a gastronomic pleasure; instead it must also ensure visual satisfaction. Therefore the main aim of the artists will be to produce specially designed dishes for the 11 course menu created by the head chef of the restaurant „Valmiermuižas pārstāvniecība Rīgā” Dzintars Kristovskis.

 

At the end of the symposium on July 8 and 9 by the Lake Vaidava a special dinner called „Pilnbrieda garša. Latvijas vasara” („Mature taste. Summer in Latvia”) will be organized. It will be a 3,5 hours long open-air dinner where diners will be offered a unique symbiosis of atmosphere, sound, smell, taste and colour. The dinner will be served on the dishes designed at the symposium.

An event as such has never been experienced neither in Latvia, nor anywhere else in the whole Europe, therefore everyone is invited to become a part of this fascinating project where in front of everyone’s eyes gastronomy and art, food and pottery, creator and appreciator will meet.

The closing dinner of the symposium has been included as one of the introductory events of the Rīga-Gauja European Region of Gastronomy. The Rīga-Gauja region in 2015 was named one of the European Regions of Gastronomy, which is a result of a close cooperation between the Rīga Tourism Development Bureau, Cēsis and Sigulda counties, Valmiera City Council and the tourism cluster of the Gauja National Park.

Altogether they have created a gastronomy concept of the Rīga-Gauja region – Wild at palate. It is aimed at popularizing the gastronomy tourism niche and promotion of the Gauja National Park as a tourism destination. The concept is based on a principle that locally grown products should be used as much as possible.

 

The event is organized by the society „Radošuma meka” with the support of the „Vaidava Ceramics”, „Valmiermuižas alus” brewery and Kocēni County. Informative support – „Četras sezonas”. Special surprises from the „Nilsson Coffee” and „Bee in” await guests of the dinner.

 

More information and reservations:

Society Radošuma Meka

info@symposiums.lv

www.symposiums.lv

Phone: 67563535, 29393131

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    Wassim Hallal

    Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.

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    Robert Palmer

    European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.

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    Montserrat Garrido Romera

    Sant Pol de Mar is proud to share knowledge in raising the quality of culture and gastronomy offers.

  • AMBASSADORS

    Carme Ruscalleda

    Catalonia is committed to raising the quality of local cuisine and food products.

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    Francisco de Calheiros

    Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.

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    Maurizio Zanella

    East Lombardy promotes food and wine tourism, with a particular attention to local cuisine and sustainable food production.

  • AMBASSADORS

    Dzintars Kristovskis

    Technology and cooking is so advanced that I feel the urge to go back to the roots. Riga-Gauja 2017 European Region of Gastronomy is going to be about that.

  • AMBASSADORS

    Anton Rombouts

    North Brabant 2018 will highlight how agrifood industries are protecting food and culture diversity.

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