Volgograd handball championship serves tiger shrimp and veal

A tender has appeared in the unified state procurement system for catering services at the Russian women«s handball championship in Volgograd. At least 2,763,200 rubles (approximately $30,700 at current rates) are planned to be spent on the menu, dishes, and restaurant service. Let»s see what they plan to feed the handball players in Volgograd.

The specified period for the already completed procurement is from February 16 to December 31 of this year. During this time, the contractor must provide catering for 20 events as part of the Russian handball championship games for women«s Superleague teams.

The customer, the «Dynamo» handball sports school, expects the contractor to prepare and deliver food according to the stated assortment and quantity, provide dishes and other inventory, as well as restaurant service — the services of waiters, movers, and coordinators. The assortment of dishes for each event is specified in the technical assignment and the contract itself.

• Tiger shrimp in tempura batter with sweet and sour chili sauce (22 pieces);

• Canapés with persimmon/peach/pear (seasonal), mini mozzarella, dried meat, and berry sauce (22 pieces);

• Canapés with chorizo and cornichon (22 pieces);

• Bruschetta with chef-cured salmon, arugula, cream cheese, and capers (11 pieces);

• Crostini with tongue, cornichon, and creamy horseradish (22 pieces);

• Bruschetta with goat cheese and tomato salsa (11 pieces);

• Zucchini rolls with feta cheese and bell pepper (zucchini/squash, feta cheese, walnut, bell pepper) (11 pieces);

• Eggplant rolls with feta cheese and walnut (eggplant, feta cheese, walnut, microgreens) (11 pieces);

• Mini «Red Velvet» cake, served in buffet form (22 pieces);

• Tomatoes with mozzarella cheese, pesto sauce, and balsamic cream (tomato, mozzarella, arugula, basil, pesto sauce, balsamic cream) (11 pieces);

• Lightly salted herring with boiled potatoes and green onions (spiced herring, boiled potatoes, green onions, mustard oil) (11 pieces);

• Salad with veal (beef tenderloin, iceberg lettuce mix, bell pepper, fresh cucumber, carrot, soy sauce, balsamic, spices) (11 pieces);

• Salad mix with chicken liver, cherry tomatoes, quail egg, and herb pesto (salad mix, fried chicken liver, salad mix, cucumber, cherry, baked pepper, quail egg, pesto) (11 pieces);

• Classic antipasto (Parmesan cheese, Gouda cheese, dried fruits, breadsticks, honey, grapes, olives, dried meat delicacies: beef sausages, poultry sausages, carpaccio of dried chicken breast) (3 pieces);

• Fruit assortment (pineapple, kiwi, nectarine/peach (seasonal), grapes and seasonal berries) (20 pieces);

• Éclair with shrimp and avocado (17 pieces);

• Croissant with ham and cheese (11 pieces);

• Mini croissant with salmon (11 pieces);

• Assorted canapé set (tartare of lightly salted salmon with salad and lemon-olive dressing — 10 pieces);

• Profiteroles with turkey mousse, cream cheese, and ground pistachios (10 pieces);

• Stuffed pancake with chicken, mushrooms in cream sauce (10 pieces).

For drinks at the buffet, black or green tea in bags and grain coffee (espresso or americano) are planned, along with sugar, lemon, and cream.

The staff, as required by the customer, consisting of a waiter, two movers, and a catering coordinator, must work up to 7 hours during the event. The necessary dishes are also specified in the contract. The set is classic for a buffet: plates, glasses, knives, forks, and more. The banquet will be paid for by the Dynamo sports school using funds from income-generating activities.