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.