{"id":37312,"date":"2023-09-30T09:17:00","date_gmt":"2023-09-30T07:17:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=37312"},"modified":"2023-09-29T13:16:03","modified_gmt":"2023-09-29T11:16:03","slug":"matusz-vad","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/matusz-vad\/","title":{"rendered":"Matusz-Vad ingredients were used in several exhibitions and at the VIP dinner at the Balaton Wine & Gourmet Festival \u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

More than 50 restaurants and an equal number of wine cellars were represented at the food and wine exhibition, which took place from 21 to 24 September. In addition to local dishes and wines, French cuisine and premium Argentinian meats were highlighted. <\/strong> <\/p>\n\n\n\n

For the second time, the Balaton Wine & Gourmet Festival was held on the banks of the picturesque S\u00e9d stream in Veszpr\u00e9m. Despite the harsh weather, the four-day gastronomic festival attracted a large number of visitors and professionals, with a wide range of food and wine from street food restaurants to fine bistros. This year's theme was game and fish. <\/p>\n\n\n

\n
\"\"
Photo by Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n<\/div>\n\n\n

Step-by-step Matusz-Vad<\/span><\/h3>\n\n\n\n

Matusz-Vad's partners were the Pirate Beach Bistro, who came up with a very exciting skate chowder, which was replaced with a catfish \u201cstuffed cabbage\u201d with bulgur and marinated perch cheeks, topped with lime, coriander, lemon and mustard caviar. A pleasantly acidic, full-flavoured soup, not intrusively fishy. The main course is a Thai-inspired, spicy stag<\/a>, flavoured with star anise, soy, coriander, ginger, lemongrass and then minced. This is served with udon noodles, topped with a refreshingly fresh shimeji mushroom - ginger - cucumber \u201cspaghetti\u201d, and topped with chilli slices to complete the dish.  <\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"\"
Photo by Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n<\/div>\n\n\n

Fricska Restaurant House, which is on the home turf, presented the premium quality Matusz-Vad duck's mouth<\/a>, served on a brioche bun and topped with pickled red onion. <\/p>\n\n\n\n

Debuting as a newcomer, Akali Port Josper & Lounge opened to the public just a month and a half ago, but something tells me we'll be hearing a lot more about them. The focus of their concept is food cooked in a closed charcoal oven with meat, fish <\/a>and vegetables<\/a> will be replaced by. Our company will provide 80% of the ingredients on their menu, so that the 24-hour souvidal served at the festival horn neck<\/a> is. To finish, celery gratin and pickled shiitake mushrooms were dreamed up as a side dish.  <\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"\"
Photo by Rich\u00e1rd Szab\u00f3<\/figcaption><\/figure>\n<\/div>\n\n\n

At the stand of Ol\u00edva Restaurant, also based in Veszpr\u00e9m lamb crown<\/a> and Argentinian steak<\/a> cooked to perfection on the grill grates, served with vegetable sashlik.  <\/p>\n\n\n\n

The highest quality at the service of Michelin<\/span><\/h3>\n\n\n\n

Guests who were not disappointed by the fine dining experience<\/a> they wanted. On Saturday, Carito Louren\u00e7o prepared a 5-course dinner featuring the best of Argentine gastronomy at the convent in the festival area, the very first female chef,<\/a> who brought the Fierro restaurant a Michelin star. The ingredients for this special meat dish were also provided by Matusz-Vad, thanks to a partnership with the Argentine Embassy. The premium quality Argentinian beef was served with grilled tomatoes and a medium-bodied red wine.  <\/p>\n\n\n

\n
\"\"
Photo by Balaton Wine & Gourmet Festival<\/figcaption><\/figure>\n<\/div>\n\n\n

This was followed by the asado show on the big stage, which was now open to all. Asado means both a particular cooking technique and a communal dining experience typical of South America. Pablo Carrascosa introduced the audience to the secrets of this technique. He explained the world of authentic Argentinean barbecue, and at the end of the demonstration, of course, you could taste the food.  <\/p>\n\n\n\n

If you would like to know more about the meat and other products we serve here, please do not hesitate to contact our colleague responsible for the Veszpr\u00e9m area, Norbert Csontos,<\/a> who will be at your disposal! \u00a0<\/p>\n\n\n\n

\n