Meet Feb 9, 2015

CADS

Host and Chef: S. Schrier

Sous-Chef: D. Smith

Theme: Hungarian

Preliminaries:

Various cheeses (none Hungarian since supposedly cheese is not made in Hungary)

Cave aged Gruyere

Basque

'04 Chardonnay from Cabrillo Springs Winery Ventana

Main Course:

Chicken Paprika(sh) - with "hot" paprika* from Hungary, chicken thighs, moderated with yogurt and/or crème fraîche, arborio rice - accompanied by a Hungarian cucumber salad--see RECIPES

'06 and '10 Cabernet Sauvignons from Cabrillo Springs Winery Dry Creek

Salad:

A traditional lettuce and tomato salad

Desert:

*Paprika is made from air-dried chiles that were introduced to Europe from the New World by Spain beginning in the early 16th century, but became popular in Hungary only in the late 19th century. The name itself originated when the peppers reached the Balkans when they were under Ottoman rule. The Hungarian paprika plants today are mostly of the sweet variety, hotness being controlled by the amount of seeds, placentas, calyces and stalks that are included.