This is a classic Hungarian dish often made with paprika, but we’ll use dried green chiles, and grilled oyster mushrooms to make it a lighter, yet still hearty dish. Coarsely pureed collard greens and parsley with add some bright notes, and a touch of wakame seaweed will add a mild sea flavor. A bright and green dish with deep roasted flavors of grilled oyster mushrooms and a bit of wakame.

We’ll prepare an excellent sprouted rye bread that takes about 4 days from start to finish, and uses 5 different seeds, a stout beer, and a wild yeast culture to make. We then spread on a truffled shiitake mushroom mousse, and top it off with some freshly cultured cashew farm style cheese, housemade sauerkraut, and dill.

A deeply flavored, aromatic mushroom goulash with potatoes, onions, paprikas, caraway, parsley, and housemade spaetzle, served with our housemade wild yeast country bread.

Rye Pound Cake with Warm Poached Apples and Whipped Chestnut Cashew Cream
Our rye pound cake is fairly light in texture, but still has a light ‘warm’ flavor of rye. We’ll poach the apples in a bit of jaggery sugar and riesling, and serve it with a cultured whipped chestnut cashew cream.

Hope to see you there!

-Kevin