The 30th anniversary celebrations in Bükfürdő included a family open day, an anniversary golf tournament and Matusz sandwiches.
Greenfield in Bukfürdő, Hungary's first 18-hole golf course, is celebrating its 30th anniversary. The 100-hectare course, which offers a magical panorama, was completely renovated this year and now offers a wonderful setting and quality conditions for prestigious tournaments. From 15 to 17 October, a major anniversary golf tournament, the Birdland Open Jubilee Golf Classic, and a Family Open Day were held, with a practice day on Friday and a preview of the Saturday competition at Matusz-Vad at the Greenfield Hotel Golf & Spa.
On the menu: salmon, beef fillet, rosy duck breast
The many delicacies presented at the tasting counter Gyula Mohos, Director of Matusz-Vad Zrt. Regional Representative and Technical Chef of Győr-Moson-Sopron County and Tamás Tóth Gábor Regional Representative of Vas County was the fruit of his labour. On Friday evening, guests were served four types of artfully prepared sandwiches: salmon tartare with avocado, beef tenderloin with olives, thyme kiflin, rosé duck breast baguette, and montagnolo and red cheddar cheese with beetroot sprouts, also on baguette. The flavours and ingredients were chosen to harmonise with the gin offered by the Somló winery, which was located next to the Matusz-Vad tables.
Degree of success
Before dinner, you could taste the delicious sandwiches from Matusz-Vad, but there were also some guests who were still in their bathrobes when they approached the tables. A good number of people - just to be sure - took some of the delicious snacks with them to dinner, and even ordered more of Matusz-Vad's creations on the way out. In total, more than 300 sandwiches were made and almost all were gone by 9pm.
On Friday evening, the sandwiches were such a hit that the organisers asked Matusz-Vad for ingredients for the next day's breakfast, which was then served at the buffet on Saturday. Even the chef of the host Greenfield Hotel sampled the delicacies, only to wake up when he had taken the third salmon tartare from the tray. The best publicity is when guests are chatting and it's only when they're on their third sandwich that they realise how many of the special treats have slipped down their throats.
In addition to collecting praise, the purpose of this special occasion was to let the consumer know that Matusz-Vad products are not only available to restaurants, but can be bought by anyone and used to make these special sandwiches, for example.
The souvidated products just need to be defrosted at home, baked with a minimum of frying, then sliced and served on a bed of salad or on a sandwich tray, also available from Matusz-Vad.
And while we're on the subject of basics, special mention must be made of the olive and thyme baguette, which is so delicious that it can dazzle any group of friends or business associates.
There were guests at the hotel who said that they were regular customers and used to go to Matusz-Vad's shop on Kőér Street in Budapest. Many asked about the possibility of ordering online, and while munching on sandwiches, there was also talk of how souvidaging can give housewives access to specialities such as rosé duck breast, beef tendinon or goose breast. With people from all over the country attending the Birdland Open Jubilee Golf Classic in Bükfürdő, it is reasonable to expect that guests will spread the word about the new segment of the Matusz-Vad cuvee, the Matusz-Vad cuvee's cured ingredients.
Author: by Zsolt Bocskay
