{"id":38741,"date":"2024-05-10T09:20:00","date_gmt":"2024-05-10T07:20:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38741"},"modified":"2024-05-10T12:51:19","modified_gmt":"2024-05-10T10:51:19","slug":"foldvary-kastely","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/foldvary-kastely\/","title":{"rendered":"Ve\u013ek\u00fd kuch\u00e1rsky s\u00faboj na otvoren\u00ed hradu F\u00f6ldv\u00e1ry, ktor\u00e9ho majite\u013eom je Bal\u00e1zs Matusz\u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Na sl\u00e1vnostnom otvoren\u00ed z\u00e1mku, ktor\u00fd bol zak\u00fapen\u00fd minul\u00fd rok a n\u00e1sledne rozsiahlo zrekon\u0161truovan\u00fd, sa z\u00fa\u010dastnilo 250 host\u00ed z celej krajiny, ktor\u00ed si mohli po prv\u00fdkr\u00e1t pozrie\u0165 budovu v celej jej kr\u00e1se. Najo\u010dak\u00e1vanej\u0161ou udalos\u0165ou d\u0148a bol ur\u010dite s\u00faboj kuch\u00e1rov, v ktorom dvaja z \u00fa\u010dastn\u00edkov, P\u00e9ter Suga a Attila Szab\u00f3, pripravili 13 jed\u00e1l, pri\u010dom t\u00edm kuch\u00e1rov sa postaral o dezerty. <\/strong> <\/p>\n\n\n\n

Ako u\u017e informovali viacer\u00e9 m\u00e9di\u00e1, majite\u013e na\u0161ej spolo\u010dnosti Bal\u00e1zs Matusz k\u00fapil minul\u00fd rok Hrad F\u00f6ldv\u00e1ry<\/a>. Dobrodru\u017en\u00e1 hist\u00f3ria stavby v Piatich roklin\u00e1ch sa podp\u00edsala na jej stave. Rodina Matuszovcov vykonala kompletn\u00fa energetick\u00fa a interi\u00e9rov\u00fa rekon\u0161trukciu od suter\u00e9nu a\u017e po prv\u00e9 poschodie, pri\u010dom sa zamerala najm\u00e4 na kuchynsk\u00fa \u010das\u0165, ktor\u00e1 bola vybaven\u00e1 najmodernej\u0161\u00edmi technol\u00f3giami. Bolo to nevyhnutn\u00e9, ke\u010f\u017ee z\u00e1mok pojme 160 \u013eud\u00ed na svadbu. A pri v\u00e4\u010d\u0161\u00edch podujatiach dok\u00e1\u017ee obsl\u00fa\u017ei\u0165 a\u017e 300 \u013eud\u00ed.  <\/p>\n\n\n

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Foto: Andrea Rem\u00e9nyik<\/figcaption><\/figure>\n<\/div>\n\n\n

Sl\u00e1vnostn\u00e9 otvorenie sa uskuto\u010dnilo 30. apr\u00edla a pozvan\u00fdch bolo viac ako 200 v\u00fdznamn\u00fdch osobnost\u00ed z celej krajiny. Podujatie otvorili pr\u00edhovormi Bal\u00e1zs Matusz a vl\u00e1dny komis\u00e1r Dr. L\u00e1szl\u00f3 Gy\u00f6rgy, v ktor\u00fdch sa po\u010fakovali \u013eu\u010fom, ktor\u00ed sa podie\u013eali na obnove hradu, a zd\u00f4raznili v\u00fdznam ma\u010farskej spolupatri\u010dnosti a jednoty.  <\/p>\n\n\n\n

Klasick\u00e9 a bl\u00edzkov\u00fdchodn\u00e9 jedl\u00e1<\/span><\/h3>\n\n\n\n

Po pr\u00edhovoroch vyst\u00fapili na p\u00f3dium Attila Szab\u00f3, majite\u013e a \u0161\u00e9fkuch\u00e1r re\u0161taur\u00e1cie Tioman, a majster kuch\u00e1r P\u00e9ter Suga. P\u00e9ter predstavil klasickej\u0161iu kuchy\u0148u s 3 predjedlami, polievkou a 3 vari\u00e1ciami m\u00e4sa pripraven\u00fdmi na grile Josper. Medzi ne patrili ka\u010dacia pe\u010de\u0148<\/a>-ganache s kdou\u013eami, tokajsk\u00e9 \u017eel\u00e9 asz\u00fa, ry\u017ea s \u010diernymi r\u00edbez\u013eami v ko\u0161\u00ed\u010dku. Fvypr\u00e1\u017ean\u00fd hov\u00e4dz\u00ed jazyk<\/a> oblo\u017een\u00fd \u0161parg\u013eou, kr\u00e9mom z penov\u00e9ho jazyka, hned\u00fdm chlebom, \u010derstv\u00fdm chrenom, hr\u00e1\u0161kov\u00fdmi v\u00fdhonkami a ministeakom Angus, flambovanou paprikou, zeleninov\u00fdm quichel a demi-glace Angus.  <\/p>\n\n\n\n

Attila sa zasa zameral na chute \u010ealek\u00e9ho v\u00fdchodu a svojim chu\u0165ov\u00fdm poh\u00e1rikom doprial r\u00f4zne vegetari\u00e1nske a rybie jedl\u00e1. Na jed\u00e1lnom l\u00edstku bola napr\u00edklad paradajkov\u00e1 esencia s raviolou z p\u00edniov\u00fdch orie\u0161kov a bazalky, tatar\u00e1k zo \u0161panielskej mrkvy s kardam\u00f3nom a l\u00edzanka z tuniaka. Nasi goreng a pikantn\u00e1 omrvinka zabalen\u00e1 v stehno z tresky<\/a>, so zemiakov\u00fdm gratinom, \u0161afr\u00e1novou espumou, medovou zeleninou julienne.  <\/p>\n\n\n

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Foto: Andrea Rem\u00e9nyik<\/figcaption><\/figure>\n<\/div>\n\n\n

FRancia poch\u00fa\u0165ky a ma\u010farsk\u00e9 mel\u00f3die<\/span><\/h3>\n\n\n\n

Pre sladk\u00fd z\u00e1ver, Varga Klauda, Tosk\u00e1nska cukr\u00e1re\u0148<\/a> a Martin B\u00e1rdy, \u0161\u00e9fkuch\u00e1r re\u0161taur\u00e1cie Rumour, ktor\u00e1 z\u00edskala michelinsk\u00fa hviezdu. Dezerty zah\u0155\u0148ali z\u00e1kusky in\u0161pirovan\u00e9 franc\u00fazskym aj ma\u010farsk\u00fdm \u0161t\u00fdlom, ako napr\u00edklad malinov\u00e9 mille feuille a prepracovan\u00fd Esterh\u00e1zy. Profesion\u00e1lny servis bol podporen\u00fd koordinovanou pr\u00e1cou takmer 20 zamestnancov v kuchyni a 15 v ter\u00e9ne.\u00a0\u00a0<\/p>\n\n\n

\n
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Martin B\u00e1rdy a Klaudia Varga <\/figcaption><\/figure>\n<\/div>\n\n\n

Po jedle zab\u00e1val publikum Zolt\u00e1n Sz\u00e9les a s\u00fabor Kvin Operett, ktor\u00fd spieval prav\u00fa ma\u010farsk\u00fa klasiku a bol oble\u010den\u00fd v tradi\u010dn\u00fdch ma\u010farsk\u00fdch krojoch.  <\/p>\n\n\n\n

Podujatie sa skon\u010dilo neform\u00e1lnym rozhovorom a prehliadkou hradu a jeho 2,5 hekt\u00e1rov\u00e9ho starobyl\u00e9ho lesoparku.  <\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

A Suga P\u00e9ter \u00e9s Szab\u00f3 Attila \u00e1ltal meg\u00e1lmodott \u00e9telek k\u00f6zt voltak klasszikus, k\u00f6zel-keleti, veget\u00e1ri\u00e1nus \u00e9s h\u00fasos fog\u00e1sok is, a desszertekr\u0151l pedig a Toscana cukr\u00e1szda csapata gondoskodott. 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