Late Spring Food Extravaganza and Hungarian Wine Dinner

Tomas Tapas Bar and Restaurant (900 Rte. 376, Wappinger’s Falls, NY 12590)

Sunday, June 30

3 - 8 pm

Provisions from Mandy’s Farm (Grass-fed, pasture-raised, organic Tibetan yak, Mangalica pork, Chantecier chicken, goose foie gras), plus local produce from the Hudson Valley.

Wine selection by Palinkerie, the premiere importer of Hungarian wines in the US. Special guest Tamás Dúzsi Jr, winemaker from the award-winning Dúzsi Tamás Winery in Szekszárd, Hungary.

$120 per person in advance, $140 at the door.

RSVP and questions to smandy35@gmail.com.

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3 pm: HUNGARIAN TAPAS HOUR + MEET THE WINEMAKER, Tamás Dúzsi

— Menu —

Tepertős pogácsa (savory biscuits with mangalica pork cracklings)

Kapros Túrós Lepény (Hungarian cheese pastry with dill)

Körözött (farmer’s cheese spread with Hungarian paprika and caraway)

Yak salami // Chicken Hibachi skewers brochette // Mangalica lardo flatbread // Garden melange and lardo // Cured and smoked mangalica proscuitto // Foie gras bourbon paté // Mangalica pork rilette // Organic vegetable spread crudité // Smoked salmon

4 pm: HUNGARIAN WINE DINNER

— Menu —

Chantecier chicken paté, pickled garden vegetables, fermented fresh bread crostini (Pálffy Methode Traditionelle Brut Furmint, 2016)

Taste of Hungary: Traditional chicken paprikás (slow-cooked chicken in paprika sauce with spatzle) (Dúzsi Kékfrankos Rozé, 2017)

Whole steam-roasted Mangalica piglet with stewed Russian kale (Lenkey Tokaji Hárslevelü, 2012)

Yak porterhouse steak with Egri Bull’s Blood demi glaze, new potato gratin (Jackfall Kékfrankos, 2015)

Asado slow fire-roasted Yak rind with rib quarters, with stewed new season vegetables (Jackfall Cabernet Franc, 2015)

Pálinka-infused Hungarian chestnut purée mini puffs (Arvay Late Harvest Tokaji Furmint, 2016)

For Vegetarian guests, a wood-fired hot-smoked salmon with lightly steamed organic garden vegetables can be substituted for meat dishes.