Fri., Nov. 26 | Heartland Cafe + Restaurant Okotoks

Hungarian Night (SOLD OUT)

We are planning a Hungarian food with select wine event, tickets will be limited, please reserve early before we sell out!
Registration is closed

Time & Location

Nov. 26, 5:30 p.m.
Heartland Cafe + Restaurant Okotoks, 46 McRae St, Okotoks, AB T1S 1B2, Canada

About the event

Join us on the 26th of November at 5:30pm for an exclusive 6+ course Hungarian Food and Wine Pairing dinner crafted by Head Chef Laszlo Botos and Joseph Huszar. You will be guided through the tasting notes of each wine, learn more about the wines and enjoy the best Hungarian dishes specifically crafted with these wines in mind.

Authentic Hungarian culinary art is a perfect blend of Germanic, and Italian, with a little touch of Slavic cooking traditions; their influence is unmistakable. To the majority of Hungarians, food is an ethos of the whole national culture. Highly orchestrated flavours define the conventional Hungarian gastronomy; rich textures, phenomenal aromas and unique spices infiltrated all the major traditional delicacies. For those of you, who have a passion for food, there are some quintessential dishes of the Hungarian cuisine one should definitely know about. There are many more amazing Hungarian delicacies: from home-style meals to simply phenomenal, decadence!

Welcome Snacks

TEPERTŐS POGÁCSA (SAVOURY SCONE)

This is a very typical Hungarian snack, most recognizable as a ‘scone’ in Canadian cultures but in our traditional Hungarian style, this one is specifically made with roasted pork rind.

Amuse Bouche

KACSA SONKA (DUCK HAM)

We begin with a cold appetizer, Confit duck breast served on baguette, perfectly setting the

palette for the diversity of flavours yet to come.

Course 1

HORTOBÁGYI PALACSINTA (CREPE “HORTOBÁGYI” STYLE)

This warm starter is one of the real traditional Hungarian specialities. It is a ‘crepe’-style dish

filled with ‘country style’ prepared chicken and topped with our famous “paprikás”, a

deliciously seasons red pepper sauce with sour cream.

Course 2

BORJÚ GULYÁSLEVES (HUNGARIAN VEAL GOULASH)

The traditional goulash is the epitome of the original Hungarian gastronomy – one of the most

popular soups of the region. This is a soup of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in

Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary

and a symbol of the country.

Course 3

TOJÁSOS NOKEDLI SZALONNÁVAL (HUNGARIAN DUMPLINGS WITH BACON AND EGGS)

Nokedli is a little Hungarian pasta similar to Spaetzle in Germany and Nocken in Austria.

Tojásos Nokedli is a simple dish that combines these little dumplings with lightly scrambled

eggs. They are the perfect side dish to Hungarian stews and we have added bacon for an added a bit of savoury flavour.

Course 4

BUDAPEST BÉLSZIN (BUDAPEST TENDERLOIN MEDALLIONS)

This truly Hungarian composition blends seasonal choice vegetables and complementary

ingredients, finished with beautiful tenderloin medallions. This well-loved dish was created for

the restaurant in the Hungarian Pavilion at the 1958 World Exhibition in Brussels, Belgium.

Course 5

SOMLÓI GALUSKA (HUNGARIAN TRIFLE)

This decadent Hungarian trifle recipe is known as somloi galuska (shom-loh-ee

gah-LOOSH-kaw) and is made with three different flavoured sponge cakes, and decadently

finished with pastry cream, raisins, walnuts, chocolate sauce, and topped with whipped cream.

NOTE:

Our chef is working with closely with one our favourite sommeliers to ensure the perfect

pairing of food and wine for a truly unforgettable evening reflecting the some of the best of our Hungarian culture. We are pleased to be able to share it with you.

PRICE FOR THE EVENT: $138

SEATING IS LIMITED!

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