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On May 21, Russia celebrates the Day of polar explorer. This Day is celebrated since 2013.

The initiative of a new professional holiday was announced by the members of the Russian Federation Council in December 2012, in particular, by the President’s Special Representative for International Cooperation in the Arctic, president of the Polar Explorers Association Arthur Chilingarov. He said, “Polar explorers are now not only researchers at high latitudes. They are all whose life and work are connected with the study and development of Polar Regions. There are about two million polar explorers in the country.”

The date for the celebration was chosen to be 21 May due to the first scientific research expedition of drifting polar station “North Pole-1”, which began its work 21 May 1937. The station stayed on the ice for 274 days. During this time it was taken by the drift, passed through the Strait between Greenland and Spitsbergen in the Greenland Sea and went down to the stream about 2050 kilometers. Under the influence of a strong compression, the floe on which the station stayed repeatedly broke. It was decided to shut down the station and evacuate people.

The station researchers collected unique scientific material: the first time in history it became possible to obtain reliable data on the North Pole nature and on the processes occurring in the area. Weather reports from the station “North Pole-1” gave short-term forecasts and built the ground for important conclusions about the atmospheric processes’ nature in the Arctic. The reliable experimental data on the atmosphere and ocean parameters in the central regions of the Arctic were obtained for the first time.

In 2015, new Russian drifting station “North Pole – 2015” was opened at the same place where the legendary “North Pole-1” was located.

Source (in Russian): RIA News http://ria.ru/spravka/20140521/1008426894.html#ixzz3agBBCPrF

THE DISH

DISH NAME: SLIYANIYE

The dish was created by head chef Juan for bartenders competing in the MAMONT MISSION III in France.

THE CHEF

Juan Arbelaez, judge at the MAMONT MISSION III, winner of the MAMONT MISSION II

Star chef, owner of La Plantxa, chef at the Nubé (Hôtel Marignan), guest of many culinary talk shows and former “Top Chef” candidate.

THE PREPARATION

Watch Juan’s video about the MAMONT MISSION III dish and preparation method.

INGREDIENTS:

100 g Mashed potatoes
20 g Haddock
25 g Caviar
10 g Philadelphia with Dill and lemon
roasted buckwheat
Pickled Carrot
Paris mushrooms (“Portobello”mushroom)

PREPARATION METHOD: 

Mash the potatoes and infuse them with haddock (100 g potatoes for 20 g haddock), let the preparation cool off. Mix the Philadelphia cheese with yellow lemon and dill, toast the buckwheat grains. Dressing of the dish: first a spoonful of mashed potatoes smeared in the center the dish, followed by a circled spoonful of caviar. Add the Philadelphia mixture on top and add the toasted buckwheat grains and add some finely cut mushrooms (champignons de Paris) all around. Roll a thin slice of pickled carrot and put it on top of the preparation. Garnish with carrot tops.

THE CHEF

Alexei Zimin, judge at the MAMONT MISSION I & III

Star chef, owner of ZIMA in London, famous journalist and restaurateur, Editor-in-Chief of Russia’s culinary magazine «Eda»

THE DISH

DISH NAME: WINTER TRILOGY

The dish trio is inspired by Russian cuisine staples with a twist of adventure, served in a retro enameled bowl with black garlic bread croutons.

THE PREPARATION

Watch Alexei’s video about the MAMONT MISSION III dish and preparation method.

Dish 1: Green Apple Herring Tartar
INGREDIENTS: 50 g salted herring filet, ½ boiled egg, 10 g red onion, 10 g Granny Smith apple, cider vinegar, 2 ml lemon juice, zest of 1 lemon, double cream, salt and white pepper to taste, chives or dill/other herbs to taste.

PREPARATION METHOD: Soak the herring in milk during 4-6 hours and cut finely. Mix the herring with finely chopped red onion and shredded hardboiled egg, add chives and shredded, caramelized Granny Smith apple with chopped onion and chives. Dress with vinegar, lemon zest and double cream.

Dish 2: Beetroot and Orange Zest Salsa

INGREDIENTS: 20 g baked beetroot, zest of 1 orange, 2 ml balsamic vinegar.

PREPARATION METHOD: Cube the boiled beetroot, add orange zest and balsamic vinegar, season to taste. Garnish with some orange zest.

Dish 3: Cod Liver with Mushrooms and Rye Bread Croutons

INGREDIENTS: 50 g cod liver, 10 g red onion, 10 g green onion, 1 tablespoon sabayon (4 egg yolks, 400 ml ghee butter), chives or dill/other herbs to taste, cider vinegar, ½ boiled egg, 10 g lighted salted cucumbers (pickles), zest of 1 lime, 30 g enokitake mushrooms.

PREPARATION METHOD: Mix the liver with finely chopped red onion, chives, shredded hardboiled egg and diced salted cucumber (pickles). Season with vinegar, sabayon and lime zest. Garnish with enokitake mushroom.

Rye Bread Croutons

INGREDIENTS: 50 g rye bread, 5 ml sunflower oil, 2 g garlic.

PREPARATION METHOD: Cut the slice of bread into thin strips and soak in sunflower oil that is infused with crushed garlic. Bake until crisp.

THE DISH

DISH NAME: NORTHERN SEA

The dish was created by Michelin-starred chef Eugene Vikentiev for bartenders competing in the MAMONT MISSION III in Saint-Petersburg, Russia.


THE CHEF

Eugene Vikentiev, judge at the MAMONT MISSION III

Star chef, current chef of Hamlet + Jacks in Saint-Petersburg. Former chef of Il Palazzo, La Maree, Grato, «Em, «Volna», «Mozhno», «Vinny Shkaf» and Tatin.

THE PREPARATION

Watch Eugene’s video about the MAMONT MISSION III dish and preparation method.

INGREDIENTS:

80 g halibut
70 g crab bones
15 g carrots
15 g onion
10 g celery
30 g terragon
20 g salt
30 g salmon
10 g chives
10 g cuttlefish ink
100 ml water
10 g agar
50 g sour cream
50 g horseradish
10 g salt
30 g seaweed
10 g dill
20 g vegetable oil
10 g gelatin

PREPARATION METHOD:

Vacuum the halibut at 50 degrees centigrade for 20 minutes.

Saute the crab bones together with vegetables, add water (to cook the broth) and let evaporate until desired consistency.

Cube the salmon and mix with chives, salt, lemon zest. Create small “stone” shaped pebbles out of the mixture.

Diffuse the cuttlefish ink in water with agar and bring to boil while mixing with a whisk. Prepare nitrogen and some toothpicks.

Place the pebbles on top of the toothpicks, dip in nitrogen and glaze with the cuttlefish ink mix. Repeat the process by dipping in nitrogen and glazing with ink once more.

Mix the sour cream with horseradish and salt until a smooth consistency, strain through a fine sieve and fill into a siphon. Add two cans of nitrogen.

Mix the broth with 1 sheet of gelatin and pour the mixture over the halibut. Let the gelatin cool.

Note from chef: the visualization of the dish is reminiscent of landscapes of the Barents Sea.

THE CHEF

Alexei Zimin, judge at the MAMONT MISSION I & III

Star chef, owner of ZIMA in London, famous journalist and restaurateur, Editor-in-Chief of Russia’s culinary magazine «Eda»

THE DISH

DISH NAME: WINTER TRILOGY

The dish trio is inspired by Russian cuisine staples with a twist of adventure, served in a retro enameled bowl with black garlic bread croutons.

THE PREPARATION

Watch Alexei’s video about the MAMONT MISSION III dish and preparation method.

Dish 1: Green Apple Herring Tartar
INGREDIENTS: 50 g salted herring filet, ½ boiled egg, 10 g red onion, 10 g Granny Smith apple, cider vinegar, 2 ml lemon juice, zest of 1 lemon, double cream, salt and white pepper to taste, chives or dill/other herbs to taste.

PREPARATION METHOD: Soak the herring in milk during 4-6 hours and cut finely. Mix the herring with finely chopped red onion and shredded hardboiled egg, add chives and shredded, caramelized Granny Smith apple with chopped onion and chives. Dress with vinegar, lemon zest and double cream.

Dish 2: Beetroot and Orange Zest Salsa

INGREDIENTS: 20 g baked beetroot, zest of 1 orange, 2 ml balsamic vinegar.

PREPARATION METHOD: Cube the boiled beetroot, add orange zest and balsamic vinegar, season to taste. Garnish with some orange zest.

Dish 3: Cod Liver with Mushrooms and Rye Bread Croutons

INGREDIENTS: 50 g cod liver, 10 g red onion, 10 g green onion, 1 tablespoon sabayon (4 egg yolks, 400 ml ghee butter), chives or dill/other herbs to taste, cider vinegar, ½ boiled egg, 10 g lighted salted cucumbers (pickles), zest of 1 lime, 30 g enokitake mushrooms.

PREPARATION METHOD: Mix the liver with finely chopped red onion, chives, shredded hardboiled egg and diced salted cucumber (pickles). Season with vinegar, sabayon and lime zest. Garnish with enokitake mushroom.

Rye Bread Croutons

INGREDIENTS: 50 g rye bread, 5 ml sunflower oil, 2 g garlic.

PREPARATION METHOD: Cut the slice of bread into thin strips and soak in sunflower oil that is infused with crushed garlic. Bake until crisp.

​​Registration for the New-York semi-final has not yet opened. Please check back soon for the dish recipe and chef.

Now in its third year, the MAMONT MISSION invites adventurous bartenders to compete in a world-class food & cocktail pairing competition in 2016!

Participants must present themselves in a team consisting of two bartenders, both currently employed by a licensed bar or restaurant.

The team is challenged to complete three tasks: (1) a long cocktail and (2) a shot cocktail complementary to a dish recipe of Mamont Vodka’s Chef choice, both capturing Mamont Vodka’s adventurous spirit and Siberian heritage. Both the long and short drinks must be prepared with good quality ingredients and served in a style that captures the Mamont Vodka brand and the dish by Mamont selected Chef. For information about the dish recipe per country, please check back in DISHES BY COUNTRY.

(3) The Infused Vodka recipe is your homework, could be prepared far in advance for competition presentation and will be judged on its own, with no relation to the Dish proposed by Mamont’s chef. We simply expect you to infuse Mamont Vodka with your personal adventure, choose your flavor, choose your adventure!

Only one application per team may be submitted; recipes must be written in French or English or German or Russian as per country’s official language. The competition in 2016 is open to legal residents of the following countries: France, UK, Russia, Germany and USA.

The MAMONT MISSION semi-finals will take place in five respective cities: Paris (March), London (April), Moscow (May) as well as Munich (June) and New York (July). For more information about the competition schedules, please check back in SCHEDULE.

The teams will be contacted in March (Paris semi-final), April (London semi-final), May (Moscow semi-final), August (German semi-final) and August 2016 (New York semi-final) and informed whether they are among the teams making it to the competition in their country. The selection of semi-finalists will depend on the judging panel of leading industry experts and the application’s consistency with the theme of the competition.

THE PRIZE: Mamont Vodka will award each winning team per semi-final (total five teams) with an all-costs-covered adventure to Iceland to take place in August 2016. The semi-finalists will meet one more time for their last friendly battle-off and “Grand Finale” in the land of contrasts, the land of fire and ice, the land where nothing is quite as it seems, both a fertile, temperate, European country like any other… and it is also a barren, frozen Arctic wasteland, all at the same time.

The celebration will continue with all winning semi-finalists coming from France, UK, Russia, Germany and USA as a true international experience. Awesome!

ENTRY DESCRIPTION:

The team shall submit two cocktails: (1) a long cocktail and (2) a shot cocktail, which include Mamont Vodka as the main ingredient. The recipe must be described in detail (i.e., ingredients, quantities in ml or gram) together with a step-by step method (i.e., glassware, preparation order and time) and images provided in the ‘Attachments’ field.

(3) The Infused Vodka Recipe shall include a step-by-step method and detailed description (i.e., ingredients, quantities in ml or gram, preparation order, infusion time and container used, served warm/cold or before/after the dish, as apéritif or digestif) and images provided in the ‘Attachments’ field. Mamont Vodka is the main alcohol ingredient, no other alcohol is allowed to be used.

Entry deadline for Paris semi-final: March 9, 2016
Entry deadline for London semi-final: April 25, 2016
Entry deadline for Saint Petersburg semi-final: May 19, 2016
Entry deadline for German semi-final: August 15, 2016
Entry deadline for New York semi-final: to be announced soon

Teams consisting of two bartenders will have access to the bar at the day of the competition to prepare the cocktail ingredients beforehand and will have up to 20 minutes per team to prepare their food pairing concept in front of the jury. The bartenders may bring pre-prepared infusions or homemade ingredients according to the submitted recipes.

The cocktails preparation will be accompanied by an explanation of the preparation, how the cocktails should be consumed (before or after the dish), their relevance to the Brand and the team’s inspiration behind it.

The cocktail will be prepared by the bartender before the jury and served in a quantity of three at minima at the day of the competition.

The dish will be prepared by the chef of Mamont Vodka’s choice and served together with the cocktails on the day of the competition. For more information about the dish recipe, please check back in ENTRY DESCRIPTION.

Teams should bring their own tools, ingredients, cutlery, glassware, etc. necessary for preparing the cocktails.

Mamont Vodka will provide base ingredient, the Vodka, and the remaining ingredients are to be taken care of by the competing teams, including exotic ingredients and delicacies subject to availability.

The full Mamont Mission III schedule

SEMI-FINAL IN PARIS:

Monday, 14 March 2016 at Nomad’s

Address: Place du Marché Saint Honoré, Paris

Est. schedule: 3 – 7 pm

SEMI-FINAL IN LONDON:

Tuesday, 3 May 2016 at Coin Laundry

Address: 70 Exmouth Market, London EC1R 4QP

Est. schedule: 11 am – 5 pm

SEMI-FINAL IN SAINT-PETERSBURG:

Tuesday, 31 May 2016 at Hamlet+Jacks

Address: Volynskiy Ln., 2, St. Petersburg 191186

Est. schedule: 3 – 7 pm