Another Bite

22/01/2025

Tried my best to rescue those sad, leftover chicken breasts from yesterday’s roast chicken. Shannon and I are all about the legs, thighs and wings. Breasts? Not so much 😅

🥦 Leftover Green Salad:
Chop up the chicken breast, celery, broccoli, kale, bell pepper, chili, and coriander real fine.
For the sauce: A mix of peanut butter, lime or lemon juice, garlic, EVOO, sesame oil, soy sauce, water, salt, and pepper. Toss it all together, and boom - boring chicken saved.

🍌🍫 Dessert:
* Crumbled Digestive biscuits.
* Greek yogurt mixed with peanut butter.
* Sliced banana.
* A drizzle of melted 70% dark chocolate to finish it off and to the fridge for couple@of hours.

been thinking of you. Damn, you should be proud of me 😂 Not sure how you count protein, but I believe both had heaps + 8 veggies!!
Oh and once I am back to Vilnius, wanna try this dessert with salted caramel! Will be a bomb!!!

20/01/2025

This was so good, it deserves its own post!
Picanha and ribeye, slow-cooked for 5 hours and then seared to perfection over high heat.
Absolutely A M A Z I N G! 🔥🥩

Fantastic grill from 👌🏼

14/01/2025

Super Easy Thai-Inspired Dinner at Home

Thai Beef Salad
- Thinly slice beef steaks cooked to your liking (we used porterhouse, medium rare) and put to the serving bowl.
- Add lots of fresh mint, coriander, soaked red onion slices (soak in water for 10 minutes), and fresh chilies.
- Add a sprinkle of toasted crushed rice (grab it from an Asian store or make it by toasting rice in a dry pan and crushing it with a blender or mortar and pestle).
- Sauce: Mix fish sauce, lime juice, and palm or brown sugar dissolved in a little hot water. Don’t like fish sauce? Swap it for soy sauce and a splash of rice vinegar.

Thai Salmon Sashimi
- Thinly slice sashimi-grade salmon
- Sauce: mix orange, lime, and mandarin juice with grated lemongrass, sliced garlic, ginger, coriander stalks, mint, and a splash of soy sauce. There are no exact measurements - just taste it as you go and play around.
- Lay the salmon slices on a large plate, pour over the sauce, and top with fresh coriander, mint, and chilies. Finish with a pinch of salt flakes and serve with corn chips.

Fresh, easy, and full of flavor - perfect for a laid-back dinner at home! Enjoy!

23/12/2024

Magic December 💫

Instead of wasting time in traffic jams and crowded shopping malls hunting for gifts, this year I decided to “be a present myself” and dedicate more time for friends and family to cook delicious meals together, go out for dinners, and raise all those glasses of champagne 🍾

Taking it easier with work this month and enjoy the holiday season to the fullest with some of the most important people in our lives was the best decision, because it ended to be the best gift to myself! I believe TIME became the most precious gift these days ✨
And think, writing this caption, I just set my main goal for the next year - be present with people that matter ❤️

So instead of wasting time on buying more things that we all already have, worrying about little things, I wish you all to focus on spending quality moments with friends and family. You better spend all that money to create experiences and enjoy time and dinners together! ❤️

Happy Holidays,
Eglė

17/12/2024

Pan-Fried Cabbage with Nduja and Tahini-Yogurt Sauce

1. Heat some oil in a pan and add cabbage slices. Sprinkle with a pinch of salt and cover with a lid. Cook until one side is golden and crispy.
2. Flip the cabbage and fry the other side until it’s golden and softened.
3. Once the cabbage is nicely browned and tender, add a k**b of butter and nduja (spicy spreadable pork sausage). Let the butter and nduja melt together.
4. Use a spoon to baste the cabbage with the butter-nduja mixture for extra flavor.
5. When done, prepare a quick sauce by mixing tahini, yogurt, lemon juice, evoo, salt and pepper.
6. Serve the cabbage on tahini-yogurt saucec drizle some more nduja-butter sauce and finish with slme of you favourite herbs. I love thyme and coriander!

So much flavour!!!! Love it!

I buy nduja at
and good runny tahini at .lt

11/12/2024

is Open!

A huge thank you to for inviting to an exclusive dinner party in the smallest kitchen in Vilnius – and giving us the chance to be the very first to try the entire menu!

Here’s what we had:

Naan bread / lightly spicy burnt chili-nduja butter / mussels
Toro tuna / potatoes / truffle ponzu
Dry-aged dorada (24 hrs in kombu) / green curry emulsion / avocado / yuzu
Milk-fed pork carnitas / Argentine prawns / pineapple salsa
Whipped burrata / pumpkin / persimmon / wild rice
Eggplant / pico de gallo / peanut lime sauce / dukkah
Potato gratin bites / truffle sour cream
Black cod / carrots / hazelnuts / cherries
Pheasant / cumin butter potatoes / beetroot
Churros / tarragon cream / strawberries in pineapple-grapefruit gel

Quick reminder: Food Club members get to try two complimentary dishes that are off the menu!

06/12/2024

Ok guys, not gonna lie, I can’t decide what’s better: this ridiculously easy 3-ingredient dessert which we tried in a small cheese factory in Puglia and which is ready in 2 minutes or the killer vibes from the soundtrack we had going while making and eating it. You tell me! 😄

Here’s all you need:
* Ricotta
* Your favourite jam (we went with cherry - this one from .lt didn’t have any added sugar, by the way!)
* Lime

That’s it. Seriously. Just place the ricotta on a plate, spoon over the jam (we warmed ours up a little, but not necessary), and finish with some freshly grated lime zest.

For maximum chill vibes, spin some old-school tunes on a record player from .lt! Trust me, it’s a whole mood 💃
lt ad

05/12/2024

28/11/2024

Yesterday’s event at stunning KAVE HOME .studio to celebrate a new Spanish brand in Lithuania 🫶🏻

Spanish tapas concept: together with
Spanish bubbles curated by Viktorija .somm.wine

27/11/2024

Last Night’s Steak & Lobster Madness! 🥩🦞🍟

What a night! Together with the and we threw an EPIC Steak & Lobster Dinner to celebrate the launch of Meating Room’s new Ultimate Surf & Turf Board – featuring 1kg lobsters, juicy steaks, and a mountain of fries.

To make it extra special, we gathered our friends, family, and fellow food lovers at long tables packed with probably enough food to feed an army. We’re talking 12kg of Spanish Tomahawks, T-bones, olive-fed Wagyu Picanha, and Uruguayan Ribeye (bg thanks to .eu for this superb supply!), 25 massive 1kg lobsters, and endless crispy fries.

This was a pilot run to test the waters, but honestly, the vibe (and the empty plates) spoke for themselves. We already know this is going to be a seasonal tradition – so stay tuned!

Oh, and for anyone who missed out, good news: Meating Room is now taking pre-orders for their Ultimate Surf & Turf Boards (just make sure you book at least 5 days in advance).

Big thanks to everyone who came out and made the night one for the books. Can’t wait to do it again – who’s in? 🙌

24/11/2024

Dinner with friends 🤍

The menu:

- Cantabrian anchovies with lemon zest, chili served with bread and butter.

- Pan-Seared and Oven-Roasted Leeks with Muhammara sauce. 
Start by pan-searing your leeks on evoo, then finish them off in the oven. For the muhammara sauce, you can either roast your own peppers and peel off the skins or keep it easy with jarred ones. Blend them up in a food processor with garlic, paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, pomegranate molasses, and a squeeze of lemon juice. It’s smoky, tangy goodness. Top with coriander. Or Parsley.

- Oven-Roasted Cabbage with Nduja Butter and Tahini Sauce
Roast wedges or stripes of cabbage until they’re tender. Meanwhile, melt some nduja with butter in a pan. Once the cabbage is done, toss it in that spicy, buttery goodness.
For the sauce, whisk together tahini, yogurt, lemon juice, garlic, salt, pepper, and a splash of water to thin it out.

- Fennel and Pear Salad
Shave fennel and pear super thin. Toss with toasted chopped pecans, a drizzle of extra virgin olive oil, a squeeze of lemon juice, salt, pepper, and a heaps of freshly grated Parmigiano. It’s fresh, crunchy, lemony.

Picanha steaks.
Place the steaks fat-side down first to render some of the fat and create a crispy crust. Sear each side for about 2 minutes until well-browned.

+ champagne
+ wine
+ G&T
& thank god 💪🏼

oh and we finished off the night with toasted black bread topped with lard 😈

21/11/2024

I’ve got some exciting news for all you foodies!

is about to launch a brand new dish that I’d call the ultimate Surf and Turf Board - STEAK AND LOBSTER board with a mountain of fries 🦞🥩🍟

To celebrate this exciting addition, Meating Room has teamed up with to host an incredible feast!

The best part? There are still 2 spots left - exclusively for Food Club members.

Date: 26 of November
Time: 19:00
Price: 49 eur per person (I know it’s crazy!!)
Location: , Vilnius str. 18

15/11/2024

Sharing some bits from last night’s kitchen 🔥

Yesterday’s event was such a great reminder of how lucky I am to work with some of the best and most professional people!

Together with Michelin-starred Chef from , we created a “Four Seasons” dinner that took everyone on a journey through all four seasons in just 2.5 hours. Each season had its own vibe - changing lighting on the walls, music by the super talented Ruta Mur, and completely different food. The ingredients, flavuors, and even how dishes were plated, changed with every season.

Thank you for having us and thank you Vita and your team for nailing such a challenging dinner with 16 different dishes for 150 guests in less than 3 hours. Such a pleasure to work with so talented and professional people ❤️

07/11/2024

I’m absolutely thrilled and super excited that is returning to Vilnius! Together with my partners at we’re hosting TWO POP-UP DINNERS at which are OPEN for everyone!

Carlos is coming all the way from Paris to serve his funky, crazy delicious food where each bite is so packed with flavour that you can’t help but keep eating. If in Vilnius, we have Gaspar’s - a place I always want to return to for its incredible variety of flavours - so Bang Bang has become my go-to spot in Paris.

On the first night, November 15th, we will host a Full Experience Dinner. This will be a family-style, communal dining experience, with guests seated at long shared tables and served nine different dishes to enjoy together.

On the second night, we will offer a Three-Course Set Menu.

NOVEMBER 15 | 7PM 

Welcome drink

Amuse bouche
Oyster bangbang (passion fruit & chilli oil)
Spicy caviar and mango relish tartelette
Shiso leaf crabe & citronelle taco

Starters
Kombu cured white fish, litchi aguachile, spicy apple gel
Tofu croquetas, émulsion tofu fermenté

Mains
Entrecôte ou filet de boeuf tigre qui pleure & Sticky rice
Duck Masala & Malawach bread with mint relish, jalapeno et basilic thaï salad
Desserts
Kaya donut & mezcal infused Pineapple
Thai Ice Cream

Price with paired .wines: 150 Eur (15% OFF FOR FOOD CLUB MEMBERS!)
Price without drinks: 109 Eur (15% OFF FOR FOOD CLUB MEMBERS!)

NOVEMBER 16 | 7PM 

Starter
Kombu cured white fish, litchi aguachile, spicy apple gel

Main
Duck Masala & Malawach bread with mint relish, jalapeno et basilic thaï salad

Dessert
Thai Ice Cream

Price: 65 Eur for set 3 course menu (15% OFF FOR FOOD CLUB MEMBERS!)

Cant wait to see you!!

04/11/2024

Yep, it’s happening!!! pop up dinner in Vilnius Vol.2 💃

is coming all the way from Paris to serve his funky, crazy delicious food where each bite is so packed with flavour that you can’t help but keep eating. If in Vilnius, we have Gaspar’s - a place I always want to return to for its incredible variety of flavours - so Bang Bang has become my go-to spot in Paris.

I first visited Bang Bang over two years ago when my friend and chef, Mariola, took me there. I was in Paris for the weekend and asked her where chefs like to eat these days. She brought me to Bang Bang and introduced me to chefs Carlos and Mads, and from that moment, I was hooked. We ended up staying all night and ordering the entire menu twice!

I’m absolutely thrilled and super excited that Bang Bang is returning to Vilnius! Together with my partners , we’re hosting TWO POP-UP DINNERS at !

The first night, November 15, is exclusively for members of the . As always, we’ll have a long table filled with nine different dishes (!!!), mezcal cocktails, and fantastic wines from .wines!

The second night is open to everyone, featuring a three-course set menu. Reservations are welcome for seating at 18:00 and 20:15. I can’t wait to see you there!

You can book your spot at another-bite.com/food-club-events 🫶🏻

02/10/2024

Dinner Experience together with .spaces.spaces & ❤️‍🔥

30/09/2024

What we wore in September ❤️‍🔥