{"id":2725,"date":"2017-10-29T08:23:30","date_gmt":"2017-10-29T07:23:30","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?p=2725"},"modified":"2017-11-06T08:23:42","modified_gmt":"2017-11-06T07:23:42","slug":"wrclw-on-the-fork","status":"publish","type":"post","link":"https:\/\/100mostow.pl\/en\/2017\/10\/29\/wrclw-on-the-fork\/","title":{"rendered":"WRCLW on the Fork"},"content":{"rendered":"<h3>It\u2019s \u201cWroc\u0142aw on the Fork\u201d<\/h3>\n<p>The pace at which the culinary traditions of Wroc\u0142aw have been developing is incredible. We\u2019ve got a fantastic culinary guide \u201cWroc\u0142aw on the fork\u201d that has been published at the expense of the city hall to be distributed for free in tourist information centers throughout the city. Wow. There is no other city in Poland which promotes its culinary traditions via a culinary and gratuitous guide.<\/p>\n<p>The culinary festival \u201cEurope on the fork\u201d is driven by a powerful idea of promoting open- mindedness, also in terms of new flavours, getting together and exchanging experiences. The mission of the festival is to overcome barriers and encourage the belief that the more the merrier. The world becomes a better pace when we meet, eat and talk together. The authors of our culinary guide are pioneers of culinary critique. It is worth admitting how much the city of Wroc\u0142aw owes to Piotr Bikont and Robert Mak\u0142owicz in terms of creating the atmosphere and offer.<\/p>\n<p><strong>It\u2019s \u201cout-of- this-world\u201d<\/strong><\/p>\n<p>\u201cWhat\u2019s happened in Wroc\u0142aw over the last few years is totally out-of- this-world both in terms of the number of places springing up and world-class standards,\u201d said Robert Mak\u0142owicz at the release event. It is in Wroc\u0142aw that the trend for regional products originated, and where it continues. The official release of the culinary guide has opened up an opportunity to introduce the best producers of regional products. Browar Stu Most\u00f3w was appreciated for its cheeses, preserves, cold meats, honeys, and beers at the \u201cEurope on the Fork\u201d festival in June. Two produce by Concept Stu Most\u00f3w were awarded the title of The Best Flavour of the Lower Silesia Region: beer pretzel and wort-based chilly mustard. WRCLW Sch\u00f6ps was awarded in the category of beverages (wines, meads, beers, ciders).<\/p>\n<p>Coverage from the release: <a href=\"http:\/\/smakiwroclawia.pl\/wroclaw-na-widelcu-juz-po-premierze\/\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/smakiwroclawia.pl\/wroclaw-na- widelcu-juz- po-premierze\/\u00a0<\/a><br \/>\nFamily photo at: <a href=\"http:\/\/www.wroclaw.pl\/wroclaw-od-kuchni-wedlug-bikonta-i-maklowicza\" target=\"_blank\" rel=\"noopener noreferrer\">www.wroclaw.pl\/wroclaw-od- kuchni-wedlug- bikonta-i- maklowicza<\/a><\/p>\n<p><strong>It\u2019s the Concept<\/strong><\/p>\n<p>The authors, Piotr Bikont and Robert Mak\u0142owicz, have selected 33 places and reviewed them in terms of their menu and decor. Our Concept Stu Most\u00f3w has been given \u201ca special recommendation for excellent beers and reviving traditions and breakfast.\u201d As they write \u201cthe restaurant in the craft brewery is more of brewing-culinary- baking-cheese- making-DJ facility. Multifaceted, tuned in, interdisciplinary project titled Concept Stu Most\u00f3w. It\u2019s modern, laid back and attractive in terms of prices.\u201d Read the guide for information or visit our brewery to taste the difference!<\/p>\n<p><strong>Commemoration<\/strong><\/p>\n<p>The late Piotr Bikont, a co-author of the culinary guide, has become a central figure of the official release. Piotr was a pioneer on the culinary scene in Poland. On top of that, he was also a director and an artist. For this reason, he treated cuisine as art. For us, he was a source of inspiration. Piotr taught us recognize flavours and talk about food. Those who knew him well admitted he was never sad. Those who worked with him said that he was the one who invented the festival \u201cEurope on the Fork\u201d in Wroc\u0142aw. Piotr was a life enthusiast who has left a legacy in the form of the culinary guide and the festival. The 10 th edition of \u201cEurope on the Fork\u201d is scheduled for 1-4 June 2018.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Release of \u201cWroc\u0142aw on the Fork\u201d guide<br \/>\nby Mak\u0142owicz and Bikont<\/p>\n","protected":false},"author":1,"featured_media":2731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bez-kategorii"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>WRCLW on the Fork - 100 Bridges Brewery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/100mostow.pl\/en\/2017\/10\/29\/wrclw-on-the-fork\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WRCLW on the Fork - 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