The route of our gastronomy this year was slightly modified by the whimsical spring weather – we could not visit Ferenc Hill this time – so the venue of the event was the St. Andrea Vineyard. We spent an afternoon in a super atmosphere with our guests in the company of excellent wines and mouth-watering dishes.
While tasting the welcome St. Andrea Special Blanc champagne, Dr. György Lőrincz gave a small greeting to the guests and introduced the three chefs who were preparing for this day with real gastronomic delicacies.
Zsolt Marsi ran the restaurant of one of the 4-star superior hotels in Austria for several years, then returned home and started his catering business, where he already provided high-quality hospitality at several St.Andrea events. They always make magnificient meals with his team, this time they served various Amuse-bouche spoons at the St.Andrea Gallery as a start. These are food bites that, with their interesting texture and fresh, light taste, are such perfect super appetizers paired with our latest Napbor Eger 2021 wine.
Ádám Berecz, the chef of the 1-year-old Sulyom Tájétterem, has been involved in shaping the style of the restaurant since the beginning. As a young talent, he made of a number of rethought food creations in the course of his work. He prepared to the event a special appetizer with goose liver made of burnt sugar, smoked wild duck breast ham, red onion jam, sorrel and brioche. In addition to the eye-catching dish, we paired our Örökké Egri Csillag Superior 2021 wine.
The chefs also prepared two main dishes for the gastrotour. Márton Stoller is the chef of Plus 52 Event & Gastro Hall in Etyek, one of the most best-known Hungarian BBQ pitmaster, who is one of the best in the field. For this event, he served a green spicy Georgian pie and walnut beets next to his grilled goat csevap. For the dish we paired our Tündökölj Egri Kadarka Superior 2020 wine.
As a second main course, Zsolt Marsi baked various grilled meats and baked potatoes on our terrace, next to which our Merengő Egri Bikavér Superior 2018 wine went great.
As a little deduction, we visited our cellar where we talked about our wines, wine production processes, and the estate.
For this great afternoon, Ádám Berecz’s dessert made the point: he served fried cottage cheese dumplings with basil-rhubarb “jam” and sour cream, and we paired our St.Andrea Rozé 2017 champagne with it.
Photos: www.busakattilafoto.com
Thank you to the chefs and teams for the great food! We are grateful to all our dear wine-loving friends for a really pleasant, informal afternoon.
We look forward to seeing you at the next event in our series!