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Gambrinus Pub at Dark Bombastic Evening 3 Festival in Alba Iulia
August 3rd, 2011
The DBE festival is intended to be a nonconformist, atypical movement, not enrolled in patterns or comparative milestones. Thus, DonisArt found a suitable alternative for those who wish to eat within the event. The friends from Gambrinus Pub will be present at Alba Iulia to provide a true culinary art show"¦
Which is their philosophy of expression and manifestation of what they do?
"The atmosphere of a festival is completed by the food stands. Our team is passionate about cooking, we offer an atmosphere specific to a festival, cooking various traditional meals in the pot. Our experience speaks out both at the level of organization and the way the food is cooked and presented.
The food stand must be a welcoming place, a place where people can actively participate, observe in details the way the dishes are cooked. Cooking at the pot creates an interaction place, both among the visitors and cooks and between the visitors. It's a place where ideas and recipes can be exchanged, transforming a trivial act of buying into an experience the guests won't forget too soon.
This warm, familiar environment, created by our stand is completed by the diverse menu, which offers the visitors an array of unique tastes and flavors. The ones who will visit "our stand" could taste: goulash, beans with pork, fried cabbage with pork, chicken stew. The guests will feel as they were at their mother's house because of our home made chocolate specialties or the mega-omelet breakfast drowned in many ingredients. For vegetarians we have mushrooms, zucchini food and ratatouille."
But let see what the specialists from FOODCREW.RO tell us about the menu offered by the Gambrinus Pub team, a few days ago, at the Garana festival:
"The people from Cluj from Gambrinus Pub tempted us with Greek chicken soup, polenta with cheese, cabbage with pork and an excellent chicken stew and mushroom stew. The boys were on our taste, primarly due to their friendly and open attitude I saw they had towards everyone who passed by the stand. He fours festival days they cooked in 3 pots beef goulash, cabbage with smoked meat, beans with pork and bulz. All goodies made at fire could be served together with some brilliant pickled cucumbers, home made, no nonsense from the trade. The boys' stand didn't lack the gentle palinca, for the reluctant people from Banat have a burning throat, nor did the red wine from Pâncota, being a little too heavy, perfectly matched the consistent meals mentioned above."
