{"id":5405,"date":"2021-09-09T16:40:29","date_gmt":"2021-09-09T15:40:29","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=5405"},"modified":"2021-11-24T07:57:01","modified_gmt":"2021-11-24T07:57:01","slug":"ilyen-a-sikeres-etteremnyitas-a-covid-dacara","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/ilyen-a-sikeres-etteremnyitas-a-covid-dacara\/","title":{"rendered":"\u00daspe\u0161n\u00e9 otvorenie re\u0161taur\u00e1cie napriek COVID"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Dvaja mlad\u00ed \u0161\u00e9fkuch\u00e1ri otvorili re\u0161taur\u00e1ciu s terasou takmer na konci hlavnej ulice Buda\u00f6rs. GastroGarden je \u201emiesto\u201d, kde sa pred o\u010dami host\u00ed pripravuj\u00fa jedl\u00e1 na grile a BBQ. Hoci v \u010dase ich otvorenia bol e\u0161te COVID v plnom pr\u00fade, takmer okam\u017eite sa mohli pochv\u00e1li\u0165 pln\u00fdm domom. Ke\u010f toti\u017e po\u010das pekn\u00e9ho v\u00edkendu svieti slnko, je dobr\u00e9 si vopred rezervova\u0165 st\u00f4l na prav\u00e9 grilovanie a opekanie.<\/strong><\/p>\n\n\n\n

Recept na \u00faspe\u0161n\u00e9 otvorenie re\u0161taur\u00e1cie<\/strong><\/p>\n\n\n\n

Ingrediencie: dvaja mlad\u00ed \u0161\u00e9fkuch\u00e1ri, v\u00e1\u0161niv\u00e9 zanietenie pre grilovanie a barbecue, priestor na z\u00e1hrade, profesion\u00e1lne sk\u00fasenosti od n\u00e1kupu a\u017e po riadenie kuchyne a obsluhu. Ve\u013ea dobrej n\u00e1lady, \u0161tipka \u0161\u0165astia a pokrm, ktor\u00fd v\u00e1s vy\u010dlen\u00ed z davu.<\/p>\n\n\n\n

\"\"
Z\u00e1hrada je po\u010das v\u00edkendov vypredan\u00e1 takmer od jej otvorenia v apr\u00edli<\/figcaption><\/figure>\n\n\n\n

A teraz k pr\u00edbehu:<\/strong><\/p>\n\n\n\n

A GastroGarden<\/a> n\u00e1pad od priate\u013ea, \u00d6lveczky Sebastian<\/em> vysko\u010dila mu z hlavy. Ale nielen\u017ee si toto miesto vysn\u00edval, on a jeho spolo\u010dn\u00edci vytvorili toto n\u00e1dvorie. Potom sme sem boli s Tam\u00e1som pozvan\u00ed ako ma\u010farsk\u00e1 ml\u00e1de\u017e BBQ, aby sme vytvorili profesion\u00e1lnu kuchy\u0148u zalo\u017een\u00fa na ohni a dyme,\" hovor\u00ed. \u0160\u00e9fkuch\u00e1r a majite\u013e G\u00e1bor Ors\u00f3<\/em><\/strong>.<\/p>\n\n\n\n

\u201eMy\u0161lienka gastroturistiky sa mi okam\u017eite zap\u00e1\u010dila. Dala n\u00e1m pr\u00edle\u017eitos\u0165 vytvori\u0165 re\u0161taur\u00e1ciu, ktor\u00e1 navod\u00ed atmosf\u00e9ru detsk\u00fdch grilova\u010diek, opekania slaniny a \u00faden\u00fdch jed\u00e1l.\u201d<\/p>\n\n\n\n

Kto bol v\u00e1\u0161niv\u00fdm milovn\u00edkom grilovania a barbecue?<\/strong><\/p>\n\n\n\n

\"\"
Tam\u00e1s Klementz sa u\u017e 6 rokov \u0161pecializuje na grilovanie a BBQ <\/figcaption><\/figure>\n\n\n\n

Obaja - odpoved\u00e1 Tam\u00e1s Klementz.<\/em><\/strong> <\/p>\n\n\n\n

V\u017edy som sa zauj\u00edmal o dlho varen\u00e9 m\u00e4so. Ale dreven\u00e9 uhlie a ohe\u0148 tomu dod\u00e1vaj\u00fa nie\u010do navy\u0161e, tak\u017ee som si tento \u017e\u00e1ner nemohla nezamilova\u0165.  <\/p>\n\n\n\n

\u013dudia sem chodia jes\u0165 hov\u00e4dzie l\u00ed\u010dka<\/strong><\/p>\n\n\n\n

Chceli sme, aby GastroGarden bolo miestom so \u0161peci\u00e1lnou ponukou. Na\u0161ou \u0161pecialitou boli hov\u00e4dzie l\u00ed\u010dka,\" hovor\u00ed Tam\u00e1s.<\/p>\n\n\n\n

Sami sme boli prekvapen\u00ed, ak\u00e9 \u0161peci\u00e1lne grilovan\u00e9 jedl\u00e1 sa daj\u00fa pripravi\u0165 z hov\u00e4dz\u00edch l\u00edc, ktor\u00e9 v\u00f4bec nie s\u00fa klasick\u00e9. Zlo\u017eky na grilovanie<\/a>. Ale aj tak sa im podarilo premeni\u0165 toto such\u00e9 a strnul\u00e9 m\u00e4so na \u0161\u0165avnat\u00e9, mimoriadne aromatick\u00e9 a \u00faden\u00e9 jedlo.<\/p>\n\n\n\n

Ak\u00fd je tajn\u00fd recept?<\/strong><\/p>\n\n\n\n

Uduste cel\u00e9 hov\u00e4dzie l\u00ed\u010dka, pridajte ich do burgundskej om\u00e1\u010dky a pokra\u010dujte v ich spolo\u010dnom varen\u00ed v udiacej r\u00fare. Kone\u010dn\u00fdm v\u00fdsledkom je \u0161\u0165avnat\u00fd, \u0161\u0165avnat\u00fd, \u00faden\u00fd a ve\u013emi v\u00fdnimo\u010dn\u00fd pokrm, ktor\u00fd sa \u00fadi viac ako 6 hod\u00edn. Som si ist\u00fd, \u017ee sa n\u00e1jde len m\u00e1lo \u013eud\u00ed, ktor\u00ed sa odhodlaj\u00fa a pripravia si ho doma.<\/p>\n\n\n\n

Ako vznikol tento n\u00e1pad?<\/strong><\/p>\n\n\n\n

\"Chceli sme zachyti\u0165 klasick\u00fa kombin\u00e1ciu gul\u00e1\u0161a a cestov\u00edn Hungarikum,\" preber\u00e1 G\u00e1bor.<\/p>\n\n\n\n

L\u00edcne m\u00e4so sa var\u00ed v om\u00e1\u010dke ako gul\u00e1\u0161 technikou BBQ. Pod\u00e1vame ho na cestovin\u00e1ch. Hlavne ma\u010farsk\u00e9, ale aj trochu ako americk\u00e9 mac and cheese. A na\u0161i hostia to miluj\u00fa! Hovoria, \u017ee m\u00e4so, om\u00e1\u010dka a cestoviny..., wow, ak\u00e9 dobr\u00e9!<\/p>\n\n\n\n

Pikantn\u00e9 na vlajkovej lodi GARDEN - hov\u00e4dz\u00edch l\u00ed\u010dkach - je, \u017ee pred otvoren\u00edm re\u0161taur\u00e1cie ich G\u00e1bor takmer stiahol z jed\u00e1lneho l\u00edstka a z ponuky s t\u00fdm, \u017ee n\u00e1zov znie zle.<\/p>\n\n\n\n

\u201eMyslel som si, \u017ee nap\u00edsanie tv\u00e1re na jed\u00e1lny l\u00edstok \u013eud\u00ed odrad\u00ed. Preto\u017ee by si povedali: \u201dPanebo\u017ee, \u010do je to l\u00edce? ' A nebud\u00fa si o tom myslie\u0165 ni\u010d dobr\u00e9. Ale to, \u010do sa stalo, prekonalo na\u0161u predstavivos\u0165! \u013dudia sem chodia, aby - jemne povedan\u00e9 - jedli tv\u00e1re.\"<\/p>\n\n\n\n

Samozrejme, pripravuj\u00fa aj z\u00e1kladn\u00e9 grilovan\u00e9 a BBQ jedl\u00e1: hamburgery, kuracie kr\u00eddla, rebierka, steaky, ktor\u00e9 s\u00fa tie\u017e ve\u013emi ob\u013e\u00faben\u00e9.  <\/p>\n\n\n\n

K\u013e\u00fa\u010dom k \u00faspechu je surovina<\/strong><\/p>\n\n\n\n

Skuto\u010dne dobr\u00e9 jedlo sa d\u00e1 pripravi\u0165 len z vynikaj\u00facich surov\u00edn, tvrdia obaja mlad\u00ed \u0161\u00e9fkuch\u00e1ri. Preto uprednost\u0148uj\u00fa pou\u017e\u00edvanie \u010derstv\u00e9ho m\u00e4sa, ale je d\u00f4le\u017eit\u00e9, aby bol v\u017edy k dispoz\u00edcii spr\u00e1vny druh v\u00fdrobku a aby bola v sobotu mo\u017en\u00e1 dod\u00e1vka. Okrem in\u00e9ho aj preto si ve\u013ea objedn\u00e1vaj\u00fa od Od Matusz-Vad<\/strong> - dod\u00e1va Tam\u00e1s.<\/p>\n\n\n\n

\"\"
Takmer ka\u017ed\u00fd de\u0148 sa obaja majitelia usilovne venuj\u00fa aj pr\u00e1ci <\/figcaption><\/figure>\n\n\n\n

To je v\u00fdzva \u017e\u00e1nru grilovania<\/strong><\/p>\n\n\n\n

Na\u0161im hos\u0165om ned\u00e1vame luxusn\u00fd tovar,\u201e hovor\u00ed G\u00e1bor. \u201dPrich\u00e1dzaj\u00fa sem, preto\u017ee jedlo je dobr\u00e9 a v\u017edy rovnako kvalitn\u00e9. Mus\u00edme si udr\u017ea\u0165 tento \u0161tandard. Aj ke\u010f pri grilovan\u00ed je to stra\u0161ne \u0165a\u017ek\u00e9, preto\u017ee je tu ve\u013emi ve\u013ea premenn\u00fdch. F\u00faka vietor, vietor je zl\u00fd, drevo je in\u00e9, tlak vzduchu je in\u00fd. Alebo som sa zle zobudil a nem\u00f4\u017eem takto vari\u0165, ale ak sa mus\u00edm vyrovna\u0165 s t\u00fdm, \u017ee ani m\u00e4so nie je dobr\u00e9, je to \u00fapln\u00e1 katastrofa.\"<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Ko\u013eko \u013eud\u00ed zamestn\u00e1va re\u0161taur\u00e1cia po\u010das COVID?<\/strong><\/p>\n\n\n\n

G\u00e1bor Ors\u00f3 a Tam\u00e1s Klementz nie s\u00fa len majite\u013emi, ale s\u00fa tam ka\u017ed\u00fd de\u0148, pri grile a \u00fadiarni, rozkladaj\u00fa ohe\u0148 a sami pripravuj\u00fa jedlo. Spolu s nimi pracuj\u00fa dvaja kuch\u00e1ri, barman a z\u00e1hradn\u00edk. Na mieste v\u0161ak nielen jedia, ale aj rozv\u00e1\u017eaj\u00fa.<\/p>\n\n\n\n

Neistota sp\u00f4soben\u00e1 epid\u00e9miou v\u0161ak napriek ich \u00faspechom vyvolala aj pochybnosti.<\/p>\n\n\n\n

Po\u010det zamestnancov je ve\u013emi zlo\u017eit\u00e1 ot\u00e1zka. Niekedy m\u00e1me m\u00e1lo host\u00ed, inokedy zasa ve\u013ea. Mus\u00edte hra\u0165 dobr\u00fa \u0161achov\u00fa partiu, ko\u013eko zamestnancov, ko\u013eko kuch\u00e1rov, ko\u013eko obsluhuj\u00facich... Ale banka je v\u017edy postaven\u00e1 proti domu,\" hovor\u00ed G\u00e1bor.<\/p>\n\n\n\n

Ak\u00e9 to bolo ok\u00fasi\u0165 pohostinstvo ako podnikate\u013e?<\/strong><\/p>\n\n\n\n

Ako majite\u013e re\u0161taur\u00e1cie to nem\u00e1te \u013eahk\u00e9. Ak nech\u00e1m m\u00e4so chv\u00ed\u013eu na grile a ono sa sp\u00e1li, pr\u00eddem o drah\u00e9 suroviny, hos\u0165om nie je \u010do da\u0165 na tanier a my odch\u00e1dzame domov s pr\u00e1zdnymi vreckami. A d\u00f4le\u017eit\u00e9 je aj to, aby t\u00ed, ktor\u00ed pre n\u00e1s pracuj\u00fa, videli, \u017ee sme tu s nimi, \u017ee m\u00e1me vek a\u017e po krk a tvrdo pracujeme. <\/p>\n\n\n\n

Nem\u00f4\u017eete sa dosta\u0165 na oblohu<\/strong><\/p>\n\n\n\n

Hoci je GastroGarden re\u0161taur\u00e1cia s terasou, pl\u00e1nuj\u00fa ju zazimova\u0165 a necha\u0165 otvoren\u00fa po cel\u00fd rok, pokia\u013e nezasiahne COVID. Aj ke\u010f ani to nevidia pr\u00edli\u0161 pochm\u00farne.<\/p>\n\n\n\n

\u201eKe\u010f sme otvorili re\u0161taur\u00e1ciu, chceli sme urobi\u0165 krok vpred. Mysleli sme si, \u017ee by sme mohli jazdi\u0165 na COVID, preto\u017ee n\u00e1m to nevydr\u017e\u00ed cel\u00fd \u017eivot. Ten \u017eivot by sa vr\u00e1til, tak sme do toho i\u0161li. A st\u00e1lo to za to. M\u00e1me pocit, \u017ee je dobr\u00e9, \u010do rob\u00edme, aj ke\u010f v skuto\u010dnosti nerob\u00edme ni\u010d navy\u0161e, len sa sna\u017e\u00edme da\u0165 nie\u010do dobr\u00e9.\u201d<\/p>\n\n\n\n

\"\"
G\u00e1bor Ors\u00f3: Som tu doma, ke\u010f zap\u00e1lim ohe\u0148 a m\u00e1m sadze a\u017e po krk, var\u00edm m\u00e4so <\/figcaption><\/figure>\n\n\n\n

Tam\u00e1s Klementz<\/strong> vyrastal v Gy\u00f6nku, malej dedinke ne\u010faleko Szeksz\u00e1rdu, a vo veku 21 rokov sa pres\u0165ahoval do Pe\u0161ti. Od detstva sa pripravoval na povolanie kuch\u00e1ra. P\u00e4\u0165 rokov pracoval v jednom podniku v Pe\u0161ti, potom si s otcom otvoril re\u0161taur\u00e1ciu v Nemecku, ale t\u00e1 nebola \u00faspe\u0161n\u00e1. Preto sa vr\u00e1tila do Ma\u010farska a za\u010dala pracova\u0165 s grilom v tej istej re\u0161taur\u00e1cii, kde pracoval G\u00e1bor.<\/p>\n\n\n\n

Za G\u00e1bora Ors\u00f3a<\/strong> V roku 2005 sa na otcov n\u00e1vrh zap\u00edsal na kulin\u00e1rsku \u0161kolu. V tom \u010dase to bolo ve\u013emi \u00faspe\u0161n\u00e9 a s\u013eubn\u00e9 povolanie. Na cateringu ho najprv nel\u00e1kalo jedlo, ale t\u00edm. S BBQ za\u010dal pracova\u0165 pred siedmimi rokmi. Vtedy si uvedomil, \u017ee toto je jeho svet, v ktorom mus\u00ed zap\u00e1li\u0165 ohe\u0148, dosta\u0165 ho po lakte do sadz\u00ed a pripravi\u0165 m\u00e4so. Bola to \u00e9ra dom\u00e1cej grilovacej revol\u00facie. G\u00e1bor je hrd\u00fd na to, \u017ee sa v tom \u010dase mohol ve\u013ea nau\u010di\u0165 od profesion\u00e1lov.<\/p>\n\n\n\n

<\/p>\n

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

Dvaja mlad\u00ed \u0161\u00e9fkuch\u00e1ri otvorili re\u0161taur\u00e1ciu s terasou takmer na konci hlavnej ulice Buda\u00f6rs. GastroGarden je \u201emiesto\u201d, kde sa pred o\u010dami host\u00ed pripravuj\u00fa jedl\u00e1 na grile a BBQ. Hoci v \u010dase ich otvorenia bol e\u0161te COVID v plnom pr\u00fade, takmer okam\u017eite sa mohli pochv\u00e1li\u0165 pln\u00fdm domom. V skuto\u010dnosti, ak je pekn\u00fd v\u00edkend, je dobr\u00e9 rezervova\u0165 si miesto vopred, ak chcete skuto\u010dn\u00fa grilova\u010dku a<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":5411,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-5405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek"],"yoast_head":"\nIlyen a sikeres \u00e9tteremnyit\u00e1s a COVID dac\u00e1ra - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"K\u00e9t fiatal s\u00e9f nyitott \u00e9ttermet Buda\u00f6rs f\u0151utc\u00e1j\u00e1ban. 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