Archive for the ‘Uncategorized’ Category

SZIGLIGET – ESTERHÁZY PALACE – CREATIVE HOUSE – INSULAR PARK ARBORETUM

 

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By the end of June this year, the Creative House at Szigliget and Zsennye will end the construction works and the buildings will be as good as new. The two buildings  renovation works  are co-financed by the Human Resources Department and the National Cultural Fund – NKA – The Hungarian Creative Arts Nonprofit Ltd. The aim of the reconstruction works by the state is for the purpose to achieve,  to operate with the support of contributing high-quality works, also to create the field of contemporary Hungarian art including certain forms of art related theoretical and critical creative activities, furthermore to support art in the Hungarian domestic and international awareness. The Creative House renovating cost for Szigliget is approximately four hundred million HUF. The Zennyei Creative House cost 150 million HUF – so we were told at the press invitation upon our arrival from Budapest to Szigliget by Secretary of State for Culture János Halász.  Also was said, over the Creative House at Szigliget the Emmi exercise the rights of ownership and the Hungarian Creative Arts Public Limited Company – MANK  will be operating it.

The Creative House  st Szigliget is situated in the Veszprém county and located  in the triangle of Tapolca – Keszthely – Badacsony, the upper area of Lake Balaton. The building was built-in neo-classical style in the 1700s and was owned by Géza Puttyáni. From 1916 it became the property of Count Pál Esterhazy, and to his widow  in possession until the year of 1945.  In 1952 became the property of the Literary Fund and in 1953 started to operate as a workshop.  At first, only writers and poets visited in ’68 and since the merger of the Art Fund has been visitors of fine artists, craftsmen and musicians.

Within the Hungarian MANK Philanthropic Program, there are about 4,000 artists and 20 artistic organizations directly connected. Recreational opportunities provided by the creative house can make use of those creators who individually join the Hungarian Program Philanthropic or such organisations  costing them 40% off the total price. During the high seasonJuly, 1 to August, 31 the house can only be used by artists, and even in the low season, but at the same time the house will operate as a 4stars hotel for guests during the blank periods, whereas they pay the full price. So in order to increase the revenue potential for creative utilization housing in the off-season anyone can come and stay, said Tibor Hornyak – executive director of the MANK.

More about the Creative House itself …  It will have 30 guest rooms and about 75 seats, including constituent institution opportunities for working, having a week-end relaxing holiday for couples and family as well. At the tower castle building is still going the construction works to reach its sophisticated form. The garden area is rich with nature’s gift with bedded Europe-famous botanical gardens having around 520 kind of plants on the 10-acre arboretum among the 250 years old trees. The venue has an artificial lake. Rolling through the park through the streams of statues makes the visitors to stop by, also worthwhile to enter the rose garden which is unique by itself.

Plans are out in having Summer concert events, also holding literary camps, and International Folk Architecture Conference. Arranging weddings can be an issue for the house as well. Easy way to relax here taking a view at the terrace, watching at a distance as the sun goes down at the Lake Balaton. A caffè shop will be open and invites those visitors who wish to taste pastries
preserved by the locals within their tradition ​​over many generations. Cannot be missed in having a taste of their speciality: “szigligeti lángos”“Scone from Szigliget”,  salted – plan, with or without garlic, sour cream or sprinkled with grated cheese. We tried it and it was fabulous.

Update information will be on its way upon visiting, when the final construction works end  … at the end of  June, 2014.

Update and snaps by Aggie Reiter

2ND CHEESE FESTIVAL – WHALE CENTER – BUDAPEST 2014.

 

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At the Whale Center there is always something happening … concerts, exhibitions, fairs, but this week-end will be  the favorite for cheese lovers at the 2nd Cheese Festival in Budapest so the herald news was spreed this morning at the press conference by István Necz, organizer – II. Cheese Festival organizer, Zoltán Reketye -TRIF owner of the Jónás Craft Beer House, István Cserpes – ownerCserpes cheese shop and the representative of the National Association of Culinary.

Budapest Cheese Festival is just one of the station stop of the season of the Spring Festival to be held between March, 28 to 30 at the Whale Center in Budapest. More than a hundred domestic and foreign cheese, special cheese product, wines, pálinka and many high quality domestic products will be awaiting the visitors who are and are not yet closely linked to the cheese culture.

A professional jury will elect  and announce the “finest cheese” .  The visitors may have samples of home-made cheese and enjoy timeout at the colorful cultural programs connected to the event.

What you need to know about this event ? … At the cheese festival showcasing the best local and international artisan cheeses, the finest wines, pálinka and many quality domestic products, which are closely related to the cheese culture. This time, the event will hold more than a classic cheese festival, as it will not only be to taste and shop these special delicacies, but on the spot can learn how to make cheese as well. The cheese masters, the most popular gastro bloggers will show how to prepare snacks by the use of cheese. The highlight of the event will be the presence of the famous foreigner cheese makers from France, Switzerland and Holland who will dazzles the cheese specialties fans.

Date: Friday, March, 27 to Sunday, March, 29. 2014.
Venue: District, IX., 11-12 Fővám Square Budapest.

II. Cheese Festival can be visited free of charge.

Update and snaps by Aggie Reiter

MISS COLORS INTERNATIONAL – WHEELCHAIR LADIES CONTEST – BUDAPEST – 2014.

Snap by Ernő Dudás

Snap by Ernő Dudás

On Saturday Night, March 22 the Miss Colors reached its first international edition of this event, held since 2012 at the national level in Hungary. The International 2014 Wheelchair pageant gathered at the Larus Convention Center, whereas 6 countries … Hungary, Romania, Bosnia-Herzegovina, Mexico, Bolivia, Ukraine … 8 wheelchair ladies reached the final countdown. The Miss Colors International contest doesn’t have any boarders, therefore no surprise that among the eight finalists joined the competition from the other side of the Ocean namely Ms. Marcia Andrea Cornejo, 28 years old from La Paz – Bolivia. She is a graphic designer and singer.

The Hungarian 22 years old Fanni Illés received the crown  and became Miss Colors International 2014., as the most beautiful lady in wheelchair of 2014. The beauty queen came from Rezi and she is a Paralympic swimming icon. Participated twice at the Olympic Games, in Beijing and in London representing Hungary. First maid of honor Andrea Paula Hadarag, 22 years old come from Romania. The second maid of honor Eminna Mirna Fejzovich, 30 years old, arrived from Bosnia and Herzegovina.

The main message of Miss Colors is essential to promote accessibility for those living their daily lives in wheelchair!

The objective of this event was to vindicate the importance also for women with disabilities to stress the importance of sending a “positive message” to individuals with disabilities saying they also can live a full life!

The event was under the patronage of the National Health Insurance Fund.

Update by Aggie Reiter

CONCERT “FOR MY PEOPLE” – MARGARET ISLAND OPEN-AIR THEATER – BUDAPEST

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The 2014 year’s Budapest Summer Festival will be running its program throughout the summertime at the same spectacle-rich spot at the Margaret Island Open-Air Theatre. On June, 13.  2014. will open with the music by recent Kossuth prize Ferenc Snétberger and  his friends.

The world-famous guitar player in the first half of the evening concert the will present his written music for guitar and orchestra together with the Concerto Budapest Orchestra.  The theme: „For My People” is in memorial of the Holocaust and Roma victims.

In the second half of the concert such renowned jazz musicians like pianist Tzumo Arpad Olah, “barcza” Joseph Horváth on bass and drummer Toni Snétberger, along with the Snétberger Musical Center’s young talents will take part at this unique concert. The evening’s guest star will be the French musical talent, Michel Godard playing on several instruments.

To purchase the best tickets for the opening concert, the visitors this week  (this means in March) may redeem 30% discount. The pre-purchase discount tickets for April provides viewers with 20% and 10% in May.

The discount price is valid only for the Margaret Island – Open-Air Theater shows and when purchasing at the ticket office’s website and/or through online at www.szabadter.hu. In person: District, VI., 68. Nagymező Street. Open:9 a.m.- 5 p.m. from Monday to Friday.

Update by Aggie Reiter

NEWSFLASH … 32ND HUNGARIAN PRESS PHOTO EXHIBITION … ROBERT CAPA CONTEMPORARY PHOTOGRAPHY CENTER

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The Robert Capa Center (District, VI. 8 Nagymező Str.) will be the home from March, 28 until May 18 to view the best snaps taken by Hungarian photographers. The National Association of Hungarian Journalists and the Robert Capa Contemporary calls out and invites all who are interested to attend at 32nd Hungarian Press Photo Exhibition.

The opening ceremony and the award presentation of the contest ill be on Thursday, at 6 p.m. March, 27. 2014. The guests will be greeted by  Orsolya Körösi, managing director of the Capa Center, András Bánkúti president of the Press Photographers Section at the National Association of the Hungarian Journalists. The exhibition will be opened by Péter Korniss, Kossuth Prize-winner Hungarian photographer.

The visitors will surely have the chance to view the best press photos of the year. Also ont he spot there will be guided tours, panel discussions, film screenings, museum education programs.

The exhibition can be visited 7 days  a-week  from 11 a.m .- 7 p.m. 

Exclusive Guided Tour on the spot:

Wednesday, April, 2.  6 p.m.  –  Wednesday, April, 16. 6 p.m. – Wednesday, May, 7.  6 p.m.

Update by Aggie Reiter

DAY3 – BOCUSE D’OR – PRE-OLYMPICS OF CHEFS – SIRHA EXHIBITION – HUNGEXPO – METRO CO. LTD. – BUDAPEST – 2014.

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A little summary of the past three days adventure in the culinary world. The HUNGEXPO held the SIRHA Exhibition out on 20 thousand square meters. A total of 300 exhibitors participated and nearly sixty lectures and conferences were held. This was perfect in timing to arrange the SIRHA, previously to the forthcoming international event of the Bocuse d’Or, to be held in every two years in Lyon – France. Other parts of the world also have pre-competition for chefs, such as in Istanbul, Shanghai and Geneva as well.

The Hungarian team in terms of preparation is extremely important to have a professional partner(s) in supporting to have the training period of the European Final of fish raw materials. The METRO  Co. Ltd., supplied the Sea-Food to the Bocuse d’Or competition from  France three products, the Belon oysters. From Scotland the Bouchot shell, and from Japan’s deep Sea arrived the coal-fish in a high pressure traveling 9,000 kms. from Japan to Budapest.

Last fall, at the Tradition and Evolution  has been selected the six candidates, who on March,12., enter  the “chefs-in-kitchen-world” with the ingredient materials provided by the Metro Co. Ltd. The Hungarian Bocuse d’Or finals each year tries to surprise and cook off the jury and this time they surely did. The preparation and training have begun several months ago. The last run was at the Metro Court Academy with Serge Vieira French chef, the Bocuse d’Or winner in 2005, who  spent a couple of days training the competitors, and most probably the lads had to experience blood, sweat and tears. For the  Hungarian team in terms of preparation is extremely important to have a professional partner in supporting in also having during the  training period and at the European Final  fresh fish raw materials. The grand partner in this case was the Metro Co. Ltd.

Although the Hungarian gastronomy experienced chefs can prepare fish in many ways, but a particular challenge for them was not really Hungarian cuisine made which was  cooking ​ oysters, cod and muscles. However, seeing the eye-catching bowls, does not seem to have caught them on the job .

Bocuse d’Or chefs is an unofficial Olympics Game, but in this sence a Olympics of Chefs, whereas the same job goes for all the participants.

The winner of the Hungarian Bocuse d’Or was recognised by professional chefs received the award statue along with a cash prize given by the METRO Co. Ltd.

Many visitors made it to the Bocuse d’ Or day’s competition to be a part in  following the chef’s cooking day and  last but not least to find out who will be the winner to  represent Hungary by attending at the European Bocuse d’Or competition to be held this year in May at Stockholm.

The Bocuse d’Or is undoubtedly the world’s most prestigious chef competition. In 1987. Mr. Paul Bocuse  had a dream and when he woke-up   he turned his dream into reality by selecting 24 chefs from 24 countries to measure their imagination in creating spectacular culinary dishes. That wasn’t all, i.e.  … not enough to be the best, but must also ensure compliance with the strict rules, as preparing the dishes in the given time, with the amount of predetermined ingredients and having two dishes made: a meat and a fish, within the length of time of five and a half hours.

The competition hold his name: „Bocuse d’Or” and is arranged once every two years in Lyon – France.

The Hungarian Bocuse d’Or Academy was founded in 2009, being responsible for (in addition to domestic and international representation) the Hungarian gastronomy, also organization and management and preparation of selecting students to the Hungarian competition in Europe, Stockholm, and to the Lyon final.

The six selected young man in the finals cook  and gave the peak of the Hungarian gastronomy. Here are the first three winner chefs: Award winner Gábor Molnár’s. He is currently working in Hungary, but  is the chef at the Munich Geisel’s Vinothek.  His dish won the award as „The Best Fish” : Confit of cod, mussels tartar, fish avocado cream. Grilled oyster ravioli and jelly brown butter – sabayon. Organic field crops on the plate: yarrow, nettle, chickweed, violets, wild garlic stems, Eiskraut. Filled blood sausage, apple puree jelly. Fried bacon, herded potato cream hog. Foot-knuckle ravioli, salad seasoning. Beetroot. Other elements on the plate: pork leg chips, pickled melon, green herb oil. Rank the Second was  Daniel O’Shea, in „Best of serving” winning a special prize. He is an Irish-Hungarian man, chef at the  Alabárdos restaurant’s Budapest, Daniel’s dish looked as a still life painted on canvas. Well done! His dish was: Black cod with algae, fresh garden herbs and forest. Nettles Veloutee shell, black shell, black pudding cigar. Apple and onion in shell, oysters. Hufton pig, Mangalitsa bacon, leg, shank stuffed pasta. Blood ginger, tofu, Beetroot, cranberry, plum. Rank the Third: Árpád Győrffy, chef at the Café Pierrotin Budapest. His dish was: Black cod, oysters and zucchini. Marinated vegetables (asparagus, cucumber, shallots, carved radish) different textures. Green mussel stew with asparagus, citrus fruits, shellfish espuma. Pork Frikando bear with onion, thyme, truffle mousselinnel. Blood pudding beetroot and apple green, nail and knuckle stew. Braised cabbage apple compote. Cognac jelly.

At the Olympics of Chef’s, the Hungarian Tamás Széll achieved to finish the contest in the tenth place at the previous Bocuse d’ Or in Lyon.

Let’s have high hopes for the Hungarian Gábor Molnár to get even closer to the first place!

The chef’s dishes in the competition can be seen in the slide show.

Update and snaps by Aggie Reiter

DAY2 – “SIRHA” INTERNATIONAL EXHIBITION – HUNGEXPO – COOKING AT THE METRO KITCHEN – BUDAPEST

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To-day was the Day of Chocolates, not that the day before and the following closing day the choco will be missing. The main attractions were making deserts in teeny-weeny glasses, choco decorations with presentations of invited professional presenters. Zoltán Kolonics – Pastry Ambassador of SIRHA Budapest

The international pizza baking contest took place during the late morning hours. It is a competition of who prepares the best pizza. The representatives of „Giropizza of Europe” will be the jury of who’s pizza is the best. Giropizza of Europe has established its brand and is well-known throughout Europe.

The Vador booth was elegantly organized with their products well-known in the Hungarian families. product offerings are primarily processed poultry carcasses cut-through product from the downstream products of highly processed, frozen, baked products and many others. Also their goose liver blocks are known abroad. Poultry meat, as duck, turkey are produced Allergen Free. Canned, Portóis Foie Gras Block and gift products are on the market.

In addition to the professional lectures the Metro Academy awaited the previously signed individuals to take  get ready for shopping int he late afternoon hours. Went ” to the market” with István Gálicz professional chef at the METRO Trading Ltd. At the METRO booth a modern market venue was just about a step away from the  booth where the cooking workshop was to take place. After selecting the meat and veggies Tamás  Bereznay professional chef at the METRO who also holds cooking classes at the METRO Ltd. led the candidates to let their imagination fly high in preparing a delicious lunch.

Tomorrow, at the SIRHA exhibition the day starts early. The Bocuse d’Or competition will be the highlight of the SIRHA event. The Bocuse d’Or printed its name throughout the world in history of chef’s competition more than twenty years ago. It is a contest where their works are prepared in front of the audience and no time for relaxing because the dishes have to be prepared within the given time..The jury is less non famous of the world’s greatest chef. After the success achieved by Tamás Széll in 2013. This year the SIRHA in Budapest, will bring on stage the previously selected Hungarian chefs to show their very best in their business. This year’s competition began in January when six chef preparatory training started. Be ready to keep in mind the constituent elements of the menu which will be the Swedish pig, oysters, scallops and black cod.

Time and date of this unique event: Wednesday, March, 12. from 8 a.m. to 3 p.m.  A place to be for locals and  foreigners visiting the chef’s competition, cause the Bocuse d’Or Hungarian qualifier also promises to be exciting.

The participants in the competition are: Daniel O’Shea, Árpád Györffy, Szabolcs Barhó, Gábor Molnár, Zoltán Szűcs and Gábor Galcóczi. The winner will participate  at the European finale in May – Stockholm to compete for being in 2015 at the finals in Lyon.

Finally, it is important to mention that the Hungarian Bocuse d’Or Academy submitted an application to the organize Bocuse d’Or of 2016. Final year European settlement and is included in the short list of Budapest. The chef competition venue will also be within the SIRHA exhibition at the Hungexpo in Budapest – Hungary.

Update and snaps by Aggie Reiter

DAY1 – “SIRHA” INTERNATIONAL EXHIBITION – HUNGEXPO – BUDAPEST

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Between Monday, March, 10  to  Wednesday, March, 12., among all the current gastronomic trends, the latest solutions for the food and the culinary delights are  awaiting the visitors at the SIRHA International Exhibition from 10 a.m. – 5 p.m. at the Hungexpo  – District X., 10.  Albertirsai Road – Budapest.

Visitors are welcomed throughout 10,000 square meters, with more than 250 exhibitors to see from 15 countries.

On the first day around 4000 trade visitors turned up at SIRHA, including at the flagship professional partner METRO Trading Ltd. (There are 13 Metro Trading wholesale  stores which spread across from North-to-South, from East-to -West in Hungary at: Budakalász,  Budaőrs, Debrecen, Ferencváros, Győr, Kecskemét, Kelet-Pest, Miskolc,Niregyháza, Szeged, Pécs, Szombathely, Székesfehérvár.

This was the debut for Hungary to be as a part of SIRHA, the new international forum for food and trade fair. The exhibition was officially opened at the AMC booth by Sándor Fazekas, Minister for Rural Development. He welcomed the outstanding international career of the SIRHA exhibition and was pleased to see its debut here in Hungary. The minister added, here is a perfect venue in providing the option for local and entrepreneurs products to be met by local and international markets.

Mr. Imre Horváth – CEO METRO Trading Ltd. said: Quote: “The year 2014 is an extraordinary year in the life of Metro Trading Ltd. It is the year of renewal and celebration. On the International fields Metro is already 50 years of age, and in Hungary represents the range of products for over two decades, and reliable on the market. The year 2014 is also the anniversary int he life of the Metro – Hungary, an important part to its image update, which was named as You & Metro. During the past days, within our new communication campaign we focused more-and-more on our customers and partners. Our goal is in their success!” Later a shot video was presented shotted at the Metro Trading Ltd. showing the variety of food, drinks and dedicates to be shopped at the  a wholesale storehouse. After the official opening Imre Horváth – CEO METRO Trading Ltd., together with Dr. Sándor Fazekas, Minister for Rural Development and Gábor Ganczer – CEO – HUNGEXPO Ltd visited a number of key exhibitors, including professional partners.

The gastronomic extravaganza already right on the first day attracted thousands of visitors to the booths where at the Metro booth. Tomorrow will hold an even more exciting technical program, workshops and cooking class awaiting for the new and hopefully, a large number of returning guests will spend time in rolling by the to see the goods available at the METRO wholesale store.

At the METRO many foods are available all-year-around… just mentioning some … Ireland is representing its heavenly Irish Cheddar cheese in three flavors: Cheddar County, Cheddar Traditional, Cheddar herb cheese.  Sea Food  – on the rocks! Scallops! …  one of the World’s healthiest foods are the Scallops, delicately mild sweet flavor are enjoyed by even those who are not particularly fond of fish or other shellfish. Did you know that the scallops grow in shells, and the shell is the symbol of UK’s BP.

Not just the scallops but sea-food in fresh and at frozen form are available at the METRO Trading Ltd. … but for those who prefer meat instead of fish here is a word or two about the 28 day dry aging – vacuum packed product – traditional Irish beef breeds (Angus, Hereford) – these are 30 months of age slaughter animals – perfect for meat marbling, resulting in a unique taste experience … Manufacturer: Kettyle Irish Foods. Also the natural breeding technology – Thanks to the diverse flora –  meat of modern sheep breeds (Suffolk, Chairolais, Texel, …) – the animals for slaughter at the age of 40 to 45 days, mainly breast-feeding animals, harmonious meat: fat ratio (fat content below 10%) – no tallowy. Produced by the Kapos Tenor Ltd.

Last but not least here is a  little teaser whilst being at the SIRHA,  to stop by these other superb exhibitors and taste their selection of wonderful food, wines and the amazing taste of Italian coffee and ice-creams.

Mihály Mezei, the owner of wineries and champagne factory stands at the surroundings area of Tibolddaróc and Bükkalja. It is his family owned winery. These wines are rich, slightly mineral aroma. Have a small current, plum and spices. On the palate it is rich, warm, mellow and easy to drink. Cannot be missed to taste on the spot the semi-sweet red Cuveé ... which is a special composition of Cabernet Sauvignon and Portuguese. Sufficiently concentrated, very well-made wine.

Fourteen different in „heavy” taste and brew of beers are awaiting on the tap from the Czech Republic at the MAGISTR booth … as their slogan says: „It’s time to cognize a mistery”.

Coffee lovers , here you go … The Caffé Perté Company has been present on the Hungarian market since 1996. The basic company exists in Modena, Italy and was founded in 1974.  The Perté caffè opened their coffee roasting plant of European standard at  Budaörs – Hungary in 2002. The company produces 5 different types of coffee with and without caffeine using the most modern technology, based on old Italian family recipes. Try it when your rolling by the booths, surely you will find a little Italy in the taste. At the Caffé Perté booth a selection of sparkling wines are out on display.

Update and snaps by Aggie Reiter

BaGaTech INTERNATIONAL EXHIBITION – SYMA HALL – BUDAPEST

BaGaTech – Syma Hall – Budapest 

 District, IV., 1. Dózsa György Rd.- Budapest

Professional’s Day – Thursday, March, 6 and 7. 2014.

General Public Day – Sunday, March, 8. 2014.

Opening hours from 10 a.m. to 6 p.m.

This coming 3 days will be an excellent opportunity to get to know  more about the BaGaTech at the International Bakery, Pastry and Gastro Trade Exhibition, organized at the Syma Hall – Budapest.

Ireland’s best baker in Budapest at the BaGaTechen Exhibition.

James Griffin arriving from Galway, Ireland also is applying to be the country’s best bakers. Often travels abroad participating at competitions, prepares teams of the bakers, regular member of the jury board at the Paris international bakers competition, holds workshops all over the World.

Also meeting on the Baker’s Street … German, Austrian, French, Polish, Transylvanian bakers tutorials.

Herald News: The Hungarian Confectioner Industry Board programs:

​​Two Hungarian students from the confectioner industry will be holding a presentation along showing  their works to be coming soon  in the competition in Taiwan at the UIBC Pastry Junior World Championship. At the venue the visitors may participate at a live show watching them preparing: plate desserts, sweets, cake decorated with marzipan figurines and artistic decorative work.

At the contest will be presented: cake decorations, and chocolate and caramel artistic work. Ongoing caramel show … making caramel decorations and flowers at the industrial corporations booth. For many professionals needn’t have to be introduced

Hungarian baker’s federal programs with high-quality home baking and confectionary products:

10 a.m. to Noon “Bratislava”crescent roll competition  by skilled candidates.

10 a.m. to 5 p.m. „Greaves products”, by the Hungarian National Bakers Team will be prepared and out for tasting. The Greaves has been placed under the protection of EU.

10 a.m.  to  Noon Hajdúböszörmény team – Civil Society,  baking traditional products  such as: Böszörmény wedding cake in the  Böszörmény  style.

Noon  to  2 p.m.  Ferdinand rolls – Böszörmény  style.

2 p.m. to  4 p.m. Crescent roll, and plum-cake – Kossuth style.

1:00 p.m. to 3:00 p.m. Bratislava crescent roll competition  with skilled  candidates.

Headlines of Workshop programs: … From the farm to fork on the table…  promoting program. Some tricks to macaron-making. Dessert Trends.

Forum for the public 10 a.m. to 4 p.m. Presentation by the Hungarian Bakery Trade Marks.

4 p.m. Winners announcement of the „Bratislava” crescent roll.

10 a.m. to 6 p.m. Exhibition on decorative products and connected works.

Forum Programs:

10:30 to 12:00 Worthwhile to be present … János Kovács,  the 2011 year’s confectioner. Watch the live show of how he build a sculpture made of caramel.

12:30 to 13:30 Everything that goes with cakes, basic and advanced recipes connected with presentation and tasting.

2:00 p.m. to 3:00 p.m. Paleolithic, low-carb and gluten-free sweets simply and economically.

3.30 p.m. to 4.30 p.m.  A trip to CHOCOLAND  – demonstration of eye-catching chocolate desserts.

Update by Aggie Reiter

 

WHALE CENTER – FIRST PICNIC BY THE RIVER DANUBE – BUDAPEST

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District IX., 11-12 Fővám Square – Budapest.

Finally Spring is knocking on our door to say move out and enjoy the ray of the sun, but more to it Budapest is holding for the first time  „The Big Danube Bank Picnic”.  This will be a 4 days adventure having  much to see and taste at the  „Bálna” – „Whale” Center, standing  aside at the River Danube.  This festival  is basically filled with traditional Hungarian yummies, as the Hungarian fish soup – mild and bloody hot – as you like it and more  dedicates. Of course  after a fine meal the Hungarian hand craft beers and other beverages will spice up your day. During the 4 days festival exotic dishes will be to taste, just like the fried crocodile  and another cheeky taste, the kangaroo stew. The granulity hunters: spices, wine, pálinka, sausage … you name it …. looking for Hungarian special flavors will surely find what they are looking for.

Be ready in the forthcoming 4 days to visit these rich programs …  for the new starters  to gain experience with the wooden spoon to cook their  own tasteful delights will be an organized fish cooking  competition. As for the culture … theater performances, pop concerts and a street party will fill the air, here just mentioning a couple of  to be in interest.

On the  first  day … Thursday shoots off  with Hungarian food of all kind with the prices reduced to 50%. This is connected in having  once or twice/year the Hungarian tradition for now existing a couple of years, the so-called: „Gluttonous Thursday”.  On Saturday – Ladies Day … celebrating  the International Women’s Day where and when they will be enjoying the sophisticated surprises. Throughout Sunday  the  Eco-center from Poroszló will be holding a presentation on indigenous and the modern varieties of  fish.

In addition to the Fish Bazaar at the „Bálna – Whale”  an exhibition can be seen of hand-carved models of Budapest, several paintings and photographers. For the small kids a  playroom, drawing-room and an exhibition titled „Sky” can be visited.

Enjoy time out at this coming week-end in Budapest.

The entrance is free of charge.

Update by Aggie Reiter