Hungarian Inspired Feast

In-PersonSOMA, San Francisco


Banquet (20+ Guests)
vegetarian, east european, vegan
Vegan, Vegetarian
Chicago winter has inspired us to cook with strong consideration for the weather, and we've explored new cuisines as a result. Having worked with a few Hungarian chefs, and having a deep reverence for fermentation, this food is a joy to cook. We'll balance the deep, soulful flavors of grilled mushrooms, chestnuts, paprika, seeds, and sprouted rye, with lighter fresher flavors to make Hungarian-inspired dishes that are heady and full of flavor. See you soon!

Menu detail

Sprouted Rye Bread with Mushroom Pate and Cashew Creme Fraiche
Small Plate
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.
Hungarian Green "Fishermans Stew"
Small Plate
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.
Radicchio-Bulgur Salad with Almond Ricotta, Pomegranate, Sumac, and Urfa Chile
Small Plate
This is a fresh chopped salad. We'll have bitter radicchio, sweet tart apples, celery root, and lemony bulgur tossed with pomegranate seeds, our housemade almond ricotta, sumac, urfa chile, and pickled red onions. A great balance of salty, bitter, sour, sweet, and savory.
Mushroom and Spaetzle Goulash with Country Bread
A deeply flavored, aromatic mushroom goulash with potatoes, onions, paprikas, caraway, parsley, and housemade spaetzle, served with crusty 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.

Hungarian Inspired Feast

In-PersonSOMA, San Francisco
(Exact Address will be shared upon purchase.)