CITY CATERER TO COOK FOR BOLSHOI BALLET

Press, Volume XCVIII, Issue 28976, 18 August 1959, Page 2

CITY CATERER TO COOK FOR BOLSHOI BALLET

Commenting on a report from Sydney that members of the Bolshoi Ballet were upset because the “real Russian meals” that they were promised in Sydney did not eventuate, a Christchurch caterer who is an internationally-trained chef, said yesterday: “I won’t be able to provide them with caviare but I will do my best to serve them some of the traditional dishes they are used to.” He was confident, he said, that he would be able to cater for their tastes because he had prepared meals for Russian people when he was a chef in Europe. The caterer will fly to Wellington especially to meet the company when it arrives in New Zealand and to discuss any special requirements that the members might have. He has been asked to serve the Russians a meal each night after their performances from September 1 to 5 inclusive. “I believe the meal is to be prepared for about 11 p.m.,” he said. He assumed it would be the main meal of the day. This was supported by a spokesman for the company which is handling the tour of the ballet

in New Zealand. He explained that 17 members of the company: were booked into a city hotel.! There were 12 dancers—six men and six women, a pianist and some executives of the company. The plan was that the Russians would eat a meal at the hotel about 3 o'clock in the afternoon It was assumed that it would be the lighter meal of the two because the dancers would rehearse for two hours during the afternoons before performances, he said. Likely Dishes “I could not say at this stage) exactly what I will give them,” the caterer said w’hen asked what wbuld be in the 11 o’clock menu. “I will know more about their requirements when I have discussed it with them on arrival,” he said. Persons from different regions of Russia did not all like the same foods.

He thinks that borsch, a rich! Russian soup containing plenty of vegetables, may be asked for.! Russian diners were also fond ofi a clear bouillon soup eaten with! little meat patties served hot. hej said. Sour cream was another Russian favourite which would no doubt be on the menu. Beef strogonoff, a kind of braised steak cooked in a cream sauce was a popular Russian dish. Another traditional dish he described was pilmenji, similar to the Italian! ravioli. It is made of small bags! of dough filled with meat and served with a cream sauce. Cold dishes are likely to be’ herrings in sauce, varieties of sausage and pickled cucumber.) Rye bread is almost sure to be 1 preferred to white bread and the; Russian manner of serving tea— I without milk and with lemon, and drank from tall glasses— will be adopted.

“I do not possess a samovar,” the caterer said, “but who knows, I may be able to dig one up before the ballet arrives.”

Asked about sweets, he said he believed the Russians would probably like to finish their meal with a dessert of compote of fruit, preferring to eat pastries and heavier sweets at other times. Thumbing through his recipes yesterday—he has a collection of 200,000—he indicated several names of dishes which included the word “Moscovite” which to a cook means served cold.

Describing the request to prepare Russian meals as a “normal assignment,” the caterer said he was looking forward to meeting the group and finding out their requirements.