Come honor the disznóvágás, a traditional Hungarian celebration that includes the harvest and preservation of pork that happens during the winter months (don’t worry, we won’t actually be slaughtering a pig during this special event). During the evening we’ll enjoy a rich, multi-course meal (including specially sourced Mangalica pork) prepared by Zingerman’s Delicatessen Chef Rodger Bowser with wine pairings from our Hungarian friend and guest Gábor Bánfalvi. We’ll finish the meal with four classic Hungarian desserts from our very own Amy Emberling, managing partner of Zingerman’s Bakehouse and co-author of the Zingerman’s Bakehouse cookbook.
Gábor will be pairing each course with hand-picked Hungarian wine and discussing the terrior of the region and why Hungary is a true contender in the wine and food world. (If wine is not desired, premium drink substitutes are provided.) Rodger will be serving traditional soups, sausages and seasonal vegetables of different Hungarian regions and highlighting the Mangalica pork throughout the menu. Three flavor packed people coming together for one great meal at the Zingerman’s Greyline. Egészségedre! (Cheers!)
Traditional fire roasted bacon and bread.
Hungarian Bean and Barley stew served with Pogácsa rolls
Sertéspörkölt and gombóc
Hand made dumplings and paprika pork
The traditional meat platter of the celebration. House made sausages and roasted shoulder. Pickled vegetables, celery salad, braised cabbage and sour potatoes make this the centerpiece of the meal.
Rodger is making extra batches of double-smoked Hungarian bacon and sausages from the Mangalica breed to offer those who wish to extend the flavor into the winter. Limited supply.