{"id":20373,"date":"2015-03-13T09:03:35","date_gmt":"2015-03-13T08:03:35","guid":{"rendered":"http:\/\/www.invarena.cz\/?p=20373"},"modified":"2015-03-13T09:03:51","modified_gmt":"2015-03-13T08:03:51","slug":"honosnym-svatbam-odzvonilo-trendem-je-vesnicky-styl-misto-hostin-party","status":"publish","type":"post","link":"https:\/\/www.invarena.cz\/?p=20373","title":{"rendered":"Honosn\u00fdm svatb\u00e1m odzvonilo. Trendem je vesnick\u00fd styl, m\u00edsto host-in p\u00e1rty"},"content":{"rendered":"

V\u00a0lo\u0148sk\u00e9m roce uzav\u0159elo v\u00a0\u010cesku s\u0148atek p\u0159es 40 tis\u00edc p\u00e1r\u016f. Ty, kter\u00e9 to \u010dek\u00e1 letos, maj\u00ed nejvy\u0161\u0161\u00ed \u010das za\u010d\u00edt s\u00a0p\u0159\u00edpravami. T\u00e9m\u011b\u0159 80 procent budouc\u00edch novoman\u017eel\u016f si sv\u00e9 \u201eano\u201c \u0159ekne b\u011bhem letn\u00edch m\u011bs\u00edc\u016f. Vhodn\u00e9 prostory se ale rychle pln\u00ed, ty nejpopul\u00e1rn\u011bj\u0161\u00ed jsou i rok dop\u0159edu zadan\u00e9. <\/b><\/span><\/span><\/p>\n

foto: Flickr.com <\/b><\/span><\/span><\/p>\n

Prvn\u00ed, na \u010dem by se m\u011bli budouc\u00ed man\u017eel\u00e9 domluvit, je velikost svatby, m\u00edsto jej\u00edho kon\u00e1n\u00ed a n\u00e1stin rozpo\u010dtu. Na maxim\u00e1ln\u00ed \u010d\u00e1stce se p\u0159edem domluv\u00ed t\u0159i \u010dtvrtiny \u010cech\u016f, tento limit dodr\u017e\u00ed ale jen necel\u00e1 polovina z nich. <\/b><\/span><\/span>\u201e<\/span><\/span><\/span>Za svatby utr\u00e1cej\u00ed v\u00edc p\u00e1ry, kter\u00e9 se berou poprv\u00e9. Pr\u016fm\u011brn\u00e1 cena se pohybuje kolem 150 tis\u00edc. <\/b><\/span><\/span><\/span>To se spoust\u011b lid\u00ed zd\u00e1 mnoho a sna\u017e\u00ed se u\u0161et\u0159it, jen\u017ee v\u011bt\u0161ina z\u00a0nich na to jde \u0161patn\u011b.<\/span><\/span><\/span> Velk\u00fdm omylem je pronajmut\u00ed prostoru a snaha zvl\u00e1dnout hostinu a n\u00e1sledn\u00fd raut vlastn\u00edmi silami. <\/b><\/span><\/span><\/span>Pr\u00e1v\u011b hostinu toti\u017e v\u011bt\u0161ina p\u00e1r\u016f pova\u017euje za nejdra\u017e\u0161\u00ed polo\u017eku. <\/span><\/span><\/span>Provozovatel\u00e9 prostor\u016f maj\u00ed \u010dasto uzav\u0159en\u00e9 dohody s\u00a0dodavateli zbo\u017e\u00ed a na ceny, kter\u00e9 jsou schopni vyjednat, se lid\u00e9 jednodu\u0161e nedos\u00e1hnou.<\/b><\/span><\/span><\/span> Nav\u00edc k\u00a0b\u011b\u017en\u00fdm slu\u017eb\u00e1m pat\u0159\u00ed nejen zaji\u0161t\u011bn\u00ed poho\u0161t\u011bn\u00ed, ale i p\u0159\u00edprava a v\u00fdzdoba cel\u00e9ho prostoru. D\u00edky tomu p\u00e1r u\u0161et\u0159\u00ed nervy, \u010das i pen\u00edze,\u201c<\/span><\/span><\/span> upozornil Tom\u00e1\u0161 Vobo\u0159il, majitel restaurace Podolka a organiz\u00e1tor svateb v\u00a0prostoru Zbraslavsk\u00e1 Myslivna.<\/span><\/span><\/p>\n

V\u00a0organizaci svatby se shoduje zhruba polovina partner\u016f, \u010dast\u011bji mu\u017ei ustupuj\u00ed p\u0159\u00e1n\u00edm nev\u011bsty. Nap\u0159\u00edklad v\u00fdb\u011br prostoru b\u00fdv\u00e1 dom\u00e9nou zejm\u00e9na \u017een. Obvykle je t\u0159eba jej zamluvit nejm\u00e9n\u011b p\u016fl roku dop\u0159edu.<\/b><\/span><\/span> \u201e<\/span><\/span><\/span>V posledn\u00edch letech se obl\u00edben\u00fdm m\u00edstem pro svatebn\u00ed den st\u00e1vaj\u00ed romantick\u00e9 statky. <\/b><\/span><\/span><\/span>Pry\u010d jsou doby, kdy byla svatba uk\u00e1zkou investice do n\u00ed, stoly byly p\u0159epl\u00e1can\u00e9 dekoracemi a cel\u00fd den byl lad\u011bn\u00fd do jedn\u00e9 barvy. P\u0159ed je\u0161t\u011b zhruba p\u011bti lety pat\u0159ily k\u00a0nejb\u011b\u017en\u011bj\u0161\u00edm barv\u00e1m bled\u011bmodr\u00e1 a \u010derven\u00e1. To u\u017e neplat\u00ed.<\/span><\/span><\/span> Trendem posledn\u00edch let jsou p\u0159\u00edrodn\u00ed barvy, d\u0159ev\u011bn\u00e9 \u010di prout\u011bn\u00e9 dekorace a venkovsk\u00fd styl. P\u00e1ry si tak\u00e9 obl\u00edbily m\u00edsta, kde je mo\u017en\u00e9 ud\u011blat ob\u0159ad, hostinu i n\u00e1sledn\u00fd raut<\/b><\/span><\/span><\/span>,\u201c <\/span><\/span><\/span>\u0159ekl Tom\u00e1\u0161 Vobo\u0159il.<\/span><\/span><\/p>\n

Na pr\u016fm\u011brnou \u010deskou veselku doraz\u00ed kolem 70 lid\u00ed. Pr\u00e1v\u011b seznam host\u016f by m\u011bl b\u00fdt jednou z\u00a0prvn\u00edch v\u011bc\u00ed, kter\u00e9 budouc\u00ed man\u017eel\u00e9 vy\u0159e\u0161\u00ed. <\/b><\/span><\/span>\u201eOd po\u010dtu host\u016f se samoz\u0159ejm\u011b odv\u00edj\u00ed cena svatby, volba m\u00edsta, ale i pr\u016fb\u011bh cel\u00e9ho dne. <\/span><\/span><\/span>V\u00a0posledn\u00edch letech se \u0159ada p\u00e1r\u016f rozhoduje pro vynech\u00e1n\u00ed svatebn\u00ed hostiny a p\u0159ikl\u00e1n\u00ed se pouze k\u00a0rautu pro v\u0161echny svateb\u010dany.<\/b><\/span><\/span><\/span> Pokud se cel\u00e1 svatba kon\u00e1 na jednom m\u00edst\u011b, je tato varianta lep\u0161\u00ed, svateb\u010dan\u00e9 tak nemus\u00ed bloumat po okol\u00ed a \u010dekat, a\u017e se ti pozvan\u00ed najed\u00ed. <\/span><\/span><\/span>Svatebn\u00ed rauty zna\u010dn\u011b ovliv\u0148uj\u00ed trendy. V\u00a0posledn\u00edch letech tak na stolech nechyb\u011bj\u00ed miniburgery, sushi nebo cupcakes. K\u00a0evergreen\u016fm pat\u0159\u00ed mini\u0159\u00edze\u010dky, kter\u00e9 si na raut objedn\u00e1 95 procent p\u00e1r\u016f. <\/b><\/span><\/span><\/span>S\u00a0v\u00fdb\u011brem a sestavou j\u00eddla by m\u011bl snoubenc\u016fm ur\u010dit\u011b pomoci person\u00e1l vybran\u00e9ho prostoru. Doporu\u010dit jim, co se hod\u00ed, co naopak ne, a sestavit jim rozpo\u010det,\u201c<\/span><\/span><\/span> <\/b>popsal Tom\u00e1\u0161 Vobo\u0159il. <\/span><\/span><\/p>\n

P\u0159\u00ed v\u00fdb\u011bru m\u00edsta by m\u011bli snoubenci v\u011bnovat pozornost nejen samotn\u00e9mu prostoru, ale i z\u00e1zem\u00ed.<\/b><\/span><\/span> <\/b>\u201ePodstatnou p\u0159idanou hodnotou prostor\u016f, kde se svatba kon\u00e1, je mo\u017enost ubytov\u00e1n\u00ed.<\/span><\/span><\/span> V\u00fdhodou je samoz\u0159ejm\u011b mo\u017enost ubytov\u00e1n\u00ed pro svateb\u010dany, kte\u0159\u00ed doraz\u00ed ze vzd\u00e1len\u011bj\u0161\u00edch m\u00edst, ale i z\u00e1zem\u00ed pro nev\u011bstu. K\u00a0dispozici by m\u011bla m\u00edt prostor, kde ji nal\u00ed\u010d\u00ed, u\u010de\u0161ou, kam se m\u016f\u017ee j\u00edt p\u0159evl\u00e9knout,<\/b><\/span><\/span><\/span>\u201c <\/span><\/span><\/span>dodal Tom\u00e1\u0161 Vobo\u0159il.<\/span><\/span><\/p>\n

NETRADI\u010cN\u00cd RECEPTY NA SVATEBN\u00cd RAUT<\/b><\/span><\/span><\/p>\n

Paprikov\u00e1 pol\u00e9vka<\/b><\/span><\/span><\/p>\n

Ingredience: <\/i><\/span><\/span>750 g \u010derven\u00fdch paprik\/kapi\u00ed<\/span><\/span>, <\/i><\/span><\/span>1 papri\u010dka habanero (voliteln\u00e9)<\/span><\/span>, <\/i><\/span><\/span>500 g raj\u010dat<\/span><\/span>, <\/i><\/span><\/span>200 g lilku<\/span><\/span>, <\/i><\/span><\/span>150 g cibule<\/span><\/span>, <\/i><\/span><\/span>300 ml vody\/zeleninov\u00e9ho v\u00fdvaru<\/span><\/span>, <\/i><\/span><\/span>2\u20133 strou\u017eky \u010desneku<\/span><\/span>, <\/i><\/span><\/span>100 g m\u00e1sla<\/span><\/span>, <\/i><\/span><\/span>200 g ke\u0161u<\/span><\/span>, <\/i><\/span><\/span>100 g jarn\u00ed cibulky<\/span><\/span>, <\/i><\/span><\/span>5 g sladk\u00e9 \u010derven\u00e9 papriky, s\u016fl, pep\u0159<\/span><\/span><\/p>\n

Postup: <\/i><\/span><\/span>Rozeh\u0159ejte si troubu na 160 \u00b0C. Na pek\u00e1\u010d vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem polo\u017ete papriky, lilek a nakrojen\u00e1 raj\u010data. Pe\u010dte cca 25 minut. Ke\u0161u dejte do n\u00e1doby na pe\u010den\u00ed a vlo\u017ete do trouby. Pe\u010dte cca 15 minut do hezk\u00e9 hn\u011bd\u00e9 barvy. Nakr\u00e1jejte si jarn\u00ed cibulku. Vychladl\u00e9 ope\u010den\u00e9 ke\u0161u rozdr\u0165te v hmo\u017ed\u00ed\u0159i s kapkou olivov\u00e9ho oleje. Rozdrcen\u00e9 a osolen\u00e9 ke\u0161u sm\u00edchejte s jarn\u00ed cibulkou a dejte stranou. Oloupejte cibuli a nakr\u00e1jejte ji na mal\u00e9 kosti\u010dky. Na rozeh\u0159\u00e1t\u00e9m m\u00e1sle ji nechte zesklovat\u011bt. P\u0159isypte \u010dervenou papriku a zvolna orestujte. Pokud byste pekli papriku na vysok\u00e9m plameni, zho\u0159kne. Zalijte vodou nebo v\u00fdvarem. Z trouby vyndejte raj\u010data a vykoupejte je ve studen\u00e9 vod\u011b. Vy\u0159\u00edzn\u011bte \u201ebub\u00e1ka\u201c a vho\u010fte do z\u00e1kladu pol\u00e9vky. Papriky s lilkem vyndejte z trouby. Svl\u00e9kn\u011bte je ze slupky a o\u010dist\u011bte od vnit\u0159n\u00edch sem\u00ednek a stopky. Vlo\u017ete do z\u00e1kladu pol\u00e9vky. Lilek zbavte stopky, rozkr\u00e1jejte a vho\u010fte do z\u00e1kladu pol\u00e9vky. Sm\u011bs chvilku pova\u0159te a n\u00e1sledn\u011b rozmixujte na jemn\u00fd kr\u00e9m. Dochu\u0165te \u010desnekem, sol\u00ed, pep\u0159em, tymi\u00e1nem, p\u0159\u00edpadn\u011b papri\u010dkou habanero. Pokud se v\u00e1m bude zd\u00e1t pol\u00e9vka kysel\u00e1, dosla\u010fte ji cukrem. <\/span><\/span><\/p>\n

Kr\u016ft\u00ed pl\u00e1tky s kuskusov\u00fdm sal\u00e1tem a paprikovou om\u00e1\u010dkou<\/b><\/span><\/span><\/p>\n

Ingredience: <\/i><\/span><\/span>600 g<\/span><\/span> <\/i>kr\u016ft\u00edch prsou, 450 ml vody, 300 g kuskusu, 300 g papriky, 150 g raj\u010dat, 100 g lilku, 100 g rukoly, 100 ml smetany, 80 g cibule, 50 g m\u00e1sla, 50 g ke\u0161u, 30 g jarn\u00ed cibulky, 5 g kurkumy, 3 g drcen\u00e9ho km\u00ednu, 3 g mlet\u00e9 sladk\u00e9 papriky, 100 g m\u00e1sla, tymi\u00e1n, s\u016fl, pep\u0159<\/span><\/span><\/p>\n

Postup:<\/i><\/span><\/span> Rozeh\u0159ejte si troubu na 160 \u00b0C. Na pek\u00e1\u010d vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem polo\u017ete papriky, lilek a nakrojen\u00e1 raj\u010data. Pe\u010dte cca 25 minut. Oloupejte cibuli a nakr\u00e1jejte ji na mal\u00e9 kosti\u010dky. Na rozeh\u0159\u00e1t\u00e9m m\u00e1sle ji nechte zesklovat\u011bt. P\u0159isypte \u010dervenou papriku. Kr\u00e1tce na m\u00edrn\u00e9m plameni zape\u010dte (cca 1\u20132 minuty). Zalijte vodou nebo v\u00fdvarem. Z trouby vyndejte raj\u010data a vykoupejte je ve studen\u00e9 vod\u011b. Vy\u0159\u00edzn\u011bte \u201ebub\u00e1ka\u201c a vho\u010fte do z\u00e1kladu. Papriky s lilkem vyndejte z trouby. Svl\u00e9kn\u011bte je ze slupky a o\u010dist\u011bte od vnit\u0159n\u00edch sem\u00ednek a stopky. Vlo\u017ete do z\u00e1kladu. Lilek zbavte stopky, rozkr\u00e1jejte jej a vho\u010fte do z\u00e1kladu. Sm\u011bs chvilku pova\u0159te a n\u00e1sledn\u011b rozmixujte na jemn\u00fd kr\u00e9m. Dochu\u0165te \u010desnekem, sol\u00ed, pep\u0159em a drcen\u00fdm km\u00ednem. Pova\u0159te a nakonec vlijte smetanu. Kr\u016ft\u00ed maso nakr\u00e1jejte na pl\u00e1tky, osolte, opep\u0159ete a posypte l\u00edstky tymi\u00e1nu. Do masa vmas\u00edrujte kapku oleje a ope\u010dte z obou stran (nedop\u00e9kejte na 100 %). Kuskus dejte do v\u011bt\u0161\u00ed n\u00e1doby, p\u0159idejte kurkumu, s\u016fl a km\u00edn. Zalijte horkou vodou a prom\u00edchejte a p\u0159iklopte. Nakr\u00e1jejte papriku, jarn\u00ed cibulku, nadr\u0165te ke\u0161u o\u0159\u00ed\u0161ky, p\u0159idejte rukolu, nakonec vho\u010fte spa\u0159en\u00fd kuskus. V rozp\u00e1len\u00e9 troub\u011b p\u0159i 160 \u00b0C dope\u010dte maso. Na tal\u00ed\u0159 dejte om\u00e1\u010dku, kuskus a nakonec p\u0159idejte prope\u010den\u00e9 maso. Serv\u00edrujte do misky nebo hlubok\u00e9ho tal\u00ed\u0159e a p\u0159idejte pra\u017een\u00e9 o\u0159\u00ed\u0161ky s jarn\u00ed cibulkou.<\/span><\/span><\/p>\n

Chia pala\u010dinka<\/b><\/span><\/span><\/p>\n

Ingredience: <\/i><\/span><\/span>400 g mouky, 250 ml ml\u00e9ka, 150 g \u0159eck\u00e9ho jogurtu, 100 g malin, 50 g m\u00e1sla + m\u00e1slo na pe\u010den\u00ed, 40 g medu + 50 g na pot\u0159en\u00ed, 3 vejce, 3 g soli, chia sem\u00ednka, vla\u0161sk\u00e9 o\u0159echy<\/span><\/span><\/p>\n

Postup:<\/i><\/span><\/span> Do misky dejte mouku, vejce, m\u00e1slo, med, s\u016fl a ingredience sm\u00edchejte v hust\u00e9 t\u011bsto. N\u00e1sledn\u011b roz\u0159e\u010fte ml\u00e9kem na lit\u00e9 t\u011bsto. T\u00edm zajist\u00edte, \u017ee t\u011bsto nebude m\u00edt hrudky. Na rozp\u00e1lenou p\u00e1nvi\u010dku dejte m\u00e1slo, vho\u010fte hrst chia sem\u00ednek a zalijte t\u011bstem. Ope\u010dte pala\u010dinku z obou stran do zlatova. N\u00e1sledn\u011b pala\u010dinku pot\u0159ete medem, jogurtem, dejte na ni maliny a posypte mlet\u00fdmi \u010di drcen\u00fdmi o\u0159echy. Pala\u010dinky serv\u00edrujte p\u0159elo\u017een\u00e9 a dopln\u011bn\u00e9 o pomeran\u010dovou k\u016fru nebo zmrzlinu.<\/span><\/span><\/p>\n

 <\/p>\n

O restauraci PODOLKA, <\/b><\/span><\/span>www.restauracepodolka.cz<\/b><\/span><\/span><\/a><\/span><\/span><\/p>\n

Restaurace Podolka se otev\u0159ela v\u00a0dubnu 2012 v Praze 4-Podol\u00ed, v prostor\u00e1ch Yacht klubu CERE. Nab\u00edz\u00ed denn\u011b \u010derstv\u00e9 speciality pestr\u00e9 vegetari\u00e1nsk\u00e9, ryb\u00ed i masov\u00e9 kuchyn\u011b. Kucha\u0159i p\u0159ipravuj\u00ed pokrmy a n\u00e1poje s \u00factou a respektem k p\u0159\u00edrodn\u00edm zdroj\u016fm podle vlastn\u00edch receptur, s vyu\u017eit\u00edm zejm\u00e9na tuzemsk\u00e9 sezonn\u00ed nab\u00eddky surovin, ze zdroj\u016f dom\u00e1c\u00edch producent\u016f a \u0161etrn\u00fdch spole\u010dnost\u00ed. V Maurerov\u011b v\u00fdb\u011bru Grand Restaurant 2014 restauraci najdete na 95. m\u00edst\u011b. Jej\u00edm \u0161\u00e9fkucha\u0159em je Jaroslav Rezek.<\/span><\/span><\/p>\n

O ZBRASLAVSK\u00c9 MYSLIVN\u011a, <\/b><\/span><\/span>www.facebook.com\/myslivnazbraslav?fref=ts<\/b><\/a><\/span><\/span>, <\/b><\/p>\n

Jde o dobov\u011b zrekonstruovanou stavbu, kter\u00e1 na v\u00e1s d\u00fdchne svou osobitost\u00ed a historick\u00fdm \u0161armem. V kr\u010dm\u011b je mo\u017en\u00e9 uspo\u0159\u00e1dat firemn\u00ed \u010di soukrom\u00fd ve\u010d\u00edrek. V\u00a0m\u00edst\u011b se pravideln\u011b konaj\u00ed svatby. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

V\u00a0lo\u0148sk\u00e9m roce uzav\u0159elo v\u00a0\u010cesku s\u0148atek p\u0159es 40 tis\u00edc p\u00e1r\u016f. Ty, kter\u00e9 to \u010dek\u00e1 letos, maj\u00ed nejvy\u0161\u0161\u00ed \u010das za\u010d\u00edt s\u00a0p\u0159\u00edpravami. T\u00e9m\u011b\u0159 80 procent budouc\u00edch novoman\u017eel\u016f si […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":20385,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-20373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spolecnost"],"_links":{"self":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts\/20373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20373"}],"version-history":[{"count":0,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts\/20373\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/media\/20385"}],"wp:attachment":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}