If you are a fan of Tokaj (or if you are not a fan yet, but want a crash course), this is an evening you will not want to miss. Our guest, Ujfalussy Szabolcs, is from the Tokaj-Oremus Pincészet, one of Tokaj’s greatest wineries. Szabolcs is also one of the best Tokaj educators we know, and this evening will be a masterclass in the wines of this world-renowned region. In addition to tasting some outstanding wines, we’ll learn about the region’s history, production, terroir, and people. Oremus (which is owned by Vega Sicilia) is a benchmark winery in Tokaj. It was one of the pioneers in the early 1990s to start building a serious international brand and to start making quality wines again in Tokaj. Their Mandolás furmint and their creamy, rich and perfectly-balanced aszús are amongst the best sweet wines in the world. Their 500 year old cellar system is one of the biggest in Tokaj. Join us for this unforgettable evening!

THE MENU:
Chicken liver parfait, salad and baguette
Roasted pork loin with red wine sauce, potatoes, and wild mushrooms
Zserbó cake

THE WINE:
6 Oremus wines

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

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Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

Though Thanksgiving is not celebrated in Hungary, every year we celebrate this favorite American holiday with a Hungarian-inspired family-style Thanksgiving dinner, paired a selection of the six Hungarian wines which we are most thankful for. Our sommelier will tell stories about the wines which we will be tasting, illuminating the regions and the people who produced them.

THE MENU:
Smoked trout dip
Roasted organic chicken, sweet potato puree, Brussels sprouts, potato gratin, green beans with bacon, and cranberry sauce
Medlar pie

THE WINE:
6 of the wines which we are most thankful for

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

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Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

Tonight we welcome Gábor Jandrasics, owner of the Jackfall Bormanufaktúra/ Winery as our guest. The name Jackfall is actually the old Swabian name of the Kisjakabfalva village, located in the Villány region. The region’s modern wine culture goes back to the German-speaking settlers sent here in the 1700s by Maria Theresa. Founded in 2001, the winery now works on more than 13 hectares of vineyards. This southernmost Hungarian wine region is known for its elegant full-bodied red wines, particularly Bordeaux varietals and blends. Jackfall produces about 100,000 bottles of wine annually, in a wide range of styles from light chardonnay and crisp rosé to elegant Portugieser and heavier reds like Cabernets and Merlots. Join us for an evening of good food, prepared by chef Tamás, and Villány wines from Jackfall!

THE MENU:
Salad with smoked goose breast
Goose leg confit with sautéed red cabbage and layered potatoes
Ludláb torta (“goose foot” cake)

THE WINE:
6 Jackfall wines

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

Husband and wife team Zsolt Berger and Szilvia Karádi run the small Karádi-Berger Borászat in the village of Erdőbénye in the Tokaj region. The winery focuses on dry wines like the single varietal Furmints from the Palandor and Narancsi vineyards. And they are one of the few wineries to still regularly produce dry Szamorodni, a wine reminiscent of a fine Jura or a dry sherry. It’s a must-taste wine for anyone who enjoys discovering truly unique wines. Made from a mix of regular grapes and botrytised grapes, the fermentation under flor and the lengthy aging give it an interesting spectrum of yeasty and toasty flavors and an intense aroma of fresh green walnuts. Zsolt’s dry Szamorodni is as traditional as they come. This style of wine has been neglected for decades, but as you’ll taste, there is a good reason for bringing it back (and we are so glad that Zsolt is making this wine!). Join us to hear the story of Zsolt’s winery, the terroir of the vineyards around Erdőbénye, and how he makes these wonderful wines.

THE MENU:
Guinea fowl consommé
Mangalica pork roast with Furmint sauce, mashed potatoes, and leeks
Chestnut purée

THE WINE:
6 Karádi-Berger wines

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

Nimród Kovács, a Hungarian-American businessman, entrepreneur, and winemaker in Eger, is our guest tonight. Eger produces a good variety of whites (including Furmint, Chardonnay, and the Egri Csillag blend), but is best known for its signature Bull’s Blood blend (Egri Bikavér). Nimród will bring a number of his iconic wines, including a Bikavér. His winery (Kovacs Nimrod Winery) is now around 30 hectares, and he is one of the region’s pioneers. He is also the most active winery from Eger on the international market. We’ll learn about the Eger terroir, the variety of wines produced there, and the winemaking history. Join us to taste these special wines in the company of Nimród, along with a wonderful meal prepared by chef Tamás.

THE MENU:
Rabbit soup with root vegetables, tarragon, and sour cream
Game stew with mushrooms and red wine sauce, with bread dumplings
Plum jam bukta (pastry)

THE WINE:
6 Kovács Nimród wines

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

Csilla and Csaba Sebestyén, our guests this evening, came to winemaking through other very different careers. Now work on about 12.5 hectares of vineyards, and make some of Szekszárd's top wines. The siblings are the first generation of their family to be involved in the wine business, but they have made big names for themselves in this up-and-coming region through their Szekszárd Sebestyén Pince. They focus on reds (Kékfrankos, Kadarka, and some blends) as do all winemakers in the region. However, they do make a lovely Cserszegi Fűszeres and Rosé. Join us for some great wine, food, and insight into Szekszárd.

THE MENU:
More info to come …

THE WINE:
6 Sebestyén wines

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

These locations combine Habsburg and Ottoman heritage while the Istrian Peninsula (claimed by locals to be the gourmet capital of the country) has a cosmopolitan past, with Italian, Slovenian, and Croatian influences. The emblematic dishes of the peninsula, rich in truffles, Boskarin beef, oysters, Adriatic seafood (cooked and raw), cheese, aged prsut, olive oil, and homemade pasta, rival those in neighboring Italy. Of course, there will be plenty of the local wine—Malvazia and Terran—to accompany this amazing food.

We first met Kis Tamás several years ago when he was an assistant winemaker at St. Andrea Winery in Eger. As he masterfully discussed the Eger region, he revealed his dream of starting a boutique cellar in a very different wine region. He wanted to make wine in Somló—his favorite region in Hungary—and it didn’t take him too long to realize his dream. He split his time between Somló and Eger for years, which is how he came up with his winery’s name— Somlói Vándor Pince translates as “The Wanderer of Somló.” He made his first barrel of wine in Somló in 2010 and when he released his first wine, it immediately made it to 7th place on the list of the 100 best Hungarian wines that year. Tamás now has about 3.5 hectares in Somló, and has started to farm his vineyards organically. Somló is Hungary’s second smallest wine region, and it pretty much comprises one vineyard-covered hill. Join us to learn about this undiscovered terroir with winemaker Tamás Kis, while tasting wines from his portfolio.

THE MENU:
Goat cheese with roasted beets, grapes, and greens
Duck confit with cabbage dumplings
Pear and chocolate pie

THE WINE:
6 Somlói Vándor wines

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

Though Tokaj is famed for its sweet wines, it’s a region with more intricacies than practically any other region in the world. It’s also becoming increasingly appreciated for its dry furmints. Hajni Pracser, from Erzsébet Pince, is one of the best people from Tokaj to explain these layers of detail, which have been evolving over centuries. Erzsébet is one of Tokaj’s leading small wineries. It’s a true family-affair, run by Hajni, her brother (Miki), and their parents. It also doesn’t hurt that Hajni’s husband is a Master of Wine and a Master Sommelier, who helps behind the scenes. While Hajni sells the wine, Miki is busy in the mould-covered cellar making the wine, and their parents (Miklós Sr. and Erzsébet) reign over the vineyards. Join us for dinner with Hajni as she tells her stories of the Tokaj, the terroir, and her family.

THE MENU:
Cold bell pepper soup with grilled sausage
Beef stew with mushrooms and egg barley
Plum tart

THE WINE:
6 Erzsébet wines

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

We are always happy to welcome the Hernyák family at The Tasting Table! The Hernyák Birtok Etyek is one of the most endearing family wineries in the Etyek-Buda wine region (and a long-standing favorite stop on our wine tours). Located in one of the most beautiful parts of Etyek, at the Öreghegy (“Old Hill”), the winery is located in an old house which the family has gorgeously restored. The family works by the motto of “less is more,” which they’ve taken to heart with the aim of producing smaller amounts of wine, but wine that is of the best quality. Hernyák’s vineyards benefit from the region’s exceptional climatic conditions and its chalky soil. If there ever were wines that expressed the joy of their makers at every stage of the winemaking process, these wines are them. We hope you’ll join us for dinner and wine with Valéria Hernyák Vidakovic, who will tell us about the family’s magical estate and the Etyek region.

THE MENU:
Green bean salad with tarragon and mangalica ham
Stuffed peppers
Farmer cheese and apricot strudel

THE WINE:
6 wines from the Hernyák Estate

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

The Vida family's Vida Borbirtok comprises 20 hectares of land, divided among five vineyard locations in Szekszárd, one of Hungary’s prime wine regions which is known for its big spicy reds, including Bull’s Blood. Péter Vida Sr. made his first Kadarka secretly and entered it in a local wine contest under the name of his father. His wine won the competition, and ever since then he has not been hiding his wines. The whole Vida family is involved in running the winery, and Peter Vida Jr. will be our guest tonight to introduce us to the Szekszárd region and his family’s wonderful wines.

THE MENU:
Summer mushroom salad
Roasted wild boar with egg barley and lecsó
Red currant cake

THE WINE:
Tündérrózsa Rosé 2018
Öregtőkés Kadarka 2016
Hidaspetre Kékfrankos 2015
Bikavér 2016
La Vida 2013
Grátis La Vida Magnum 2013

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$59 USD per person

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Space is limited, and advance registration is required (through our web site, not facebook)! Please let us know in advance if you have any dietary restrictions or need any menu substitutions!

** All guests receive 10% off on purchases of the featured wines on the night of the event!

-------------------------------------------------------------

Thursdays @The Tasting Table —This is when we get to introduce some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to share their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who are doing fascinating things in the food and wine world. At these casual evenings, with somewhat of a speakeasy vibe, everyone gathers around our two big communal tables. Tamás (our chef) prepares the meals and food is served family-style. Wine is poured generously. These Thursday evenings are all about enjoying great food, wine, and company.

In the heart of the summer, we love to drink Tokaj wine. So we’ve invited winemaker/ estate manager Ádám Molnár from Bardon Winery as our guest this week. Bardon is located in the village of Erdőbénye—a special place in the middle of the Tokaj wine region, surrounded by forests. The winery owns nine hectares of vineyards and was founded in 2007 with the mission of making dry and crisply elegant white wines, along with the some of the traditional Tokaji sweet wines like szamorodni and aszú. Ádám will introduce us to a number of Bardon’s wines, starting with the single varietal furmint and hárslevelű, followed by different vintages of the blends Alpha and Omega. We’ll finish on a sweet note with special tastes of their sweet szamorodni and aszú, which are from vintage 2013 and have not been released yet. Ádám has traveled around the world as a student of winemaking, working vintages in vineyards from Burgundy to New Zealand. He’ll share some of his international wine adventures with us, and relate how he brought home what he learned abroad to apply here at home in Hungary. Of course, he’ll also introduce us to life in the beautiful village of Erdőbénye, the different vineyards which Bardon works (like Lapis, Meszes, and Sarkad), and the various types of wines made in Tokaj. In our open kitchen Chef Tamás will be preparing dinner to match these food-friendly wines. Join us for another special evening of learning, tasting some special wines, and enjoying a great dinner with new friends!