Program

Wine and Food Forum for Hospitality
Oct 30, 2017
Brody Studios | Budapest

The Terroir Budapest forum is a one-day event which will educate, inspire and allow us to share our thoughts about the innovative Hungarian food and wine industry. Throughout the day, 100 delegates will listen to international chefs and experts alongside local culinary influencers as we learn what terroir means for Hungary’s best chefs, producers, wine makers and artisans.

The forum will be presented in Hungarian and English. A foruma előadva van angolul, magyar tolmácsolással.

Tickets at the door, cash only. 30,000 HUF


Presenters

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András Jokuti

Food Journalist, Budapest

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Zsófia Mautner

Food Writer and Author, Budapest

Amanda Cohen

Chef, Owner, Dirt Candy, NYC

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 Miguel rocha vieira

Executive Chef, Costes Restaurant

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Mercedes Bachelet

Group General Manager, Adam/Albin
 

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Miguel Andrade

Food writer, Researcher

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Sebastian Frank

Chef/Owner, HORVÁTH, Berlin

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Dez o'connell

Bartender and Bar Manager, Brody House Group

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Mátyás Szik

Head Sommelier, Four Seasons Budapest

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Rebecca Mackenzie

President, Canada Culinary Tourism

Istvan Veres

Head Chef, Babel Restaurant

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Albert Ponzo

Executive Chef, The Royal Hotel

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Fiona Beckett

Food and Drink Journalist

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Eniko Kiraly

Rex Vinorum & Rex Ciborum Brand Ambassador

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Olga Badowska

Food journalist, editor and researcher

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Magdalena Kaiser

Wine Marketer and MW Student

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Aron Kelemen

Creative Head Chef, Mazel Tov Restaurant

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Robert Gilvesy

Organic Wine Producer, Hungary

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ZSOKA FEKETE

Mangalitsa Farmer, Hungary

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Mara Jernigan

Chef, Farmer, Environmentalist

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Jeremy Bonia

Sommelier, Raymonds

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Péter Baracskay

Farmer, Biologist
 

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Per Meurling

Food Writer and Photographer

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Panna Balazsy

Journalist, Budapest 

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Tálos Attila

Wine Merchant and Winemaker

 

Hungarian Pride in Volcanic Wine

Building the strength of Hungary’s national wine identity through its Volcanic wine regions
 

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Hungary has a glorious wine history. During the Renaissance, Hungary produced some of the worlds most sought-after elixirs. …the future is even more exciting, as Hungarians rediscover their superb collection of volcanic terroirs…”  John Szabo | Volcanic Wine, Salt, Grit and Powe

Curators: 
Robert Gilvesy, Gilvesy Pincészet
Magda Kaiser, Wine Marketing Association of Ontario

Panelists:
Fiona Beckett, Wine Writer, The Guardian
Jeremy Bonia, Sommelier, Raymond’s, Newfoundland
Mercedes Bachelet, Director, Restaurant Group Adam/Albin, Stockholm
Attila Tálos, Wine Merchant and Winemaker, Bortársaság

Mátáyas Szik, Head Sommelier, Four Seasons Hotel 

 

Robert Gilvesy, along with Master Wine Student, Magda Kaiser have curated a Volcanic wine tasting and discussion with international wine leaders to discuss the possibilities and the strength of Hungarian Volcanic Wines on a world stage.

Creating a unique identity for Hungarian wines, provides a marketing proposition as well as develops a market for wine tourism.  We have invited three international experts and buyers, from various international markets to provide their opinions, along with our local delegates on what differentiates Hungarian terroir and what opportunities are there in a global marketplace.  We will examine 5 main indigenous varieties of grapes grown in the volcanic regions of Badacsony, Balaton Highlands, Muzla, Mátra, Somló, and Tokaji Hegyálja – Furmint, Jufark, Kéknyelű, Hárslevelő and Olaszriesling, and one international varietal grown in Hungary since the beginning of the 18c—Rhine Riesling.

During this masterclass, you will be able to taste a variety of volcanic wine examples and participate in the dialogue of what makes Hungarian Volcanic wines, interesting, unique and marketing internationally.

Participating Wineries: Bott FrigyesLosonci BálintPálffy GyulaSzabó GyulaVáli PéterGilvesy RobertTamás Kis

Questions addressed:
Is there a common thread that creates an identity for Volcanic wines in Hungary?
How does Hungary volcanic wine differentiate itself?
What does that mean in the global marketplace?


Grey Cattle The Hungarian Grey Cow is protected by law and an iconic national symbol . Its vehemence, beauty, and delicious meat have made it known all over the world and Hungary’s most iconic dish, Goulash, was named after a staple Hungarian herdsman meal originating from grey cattle; made when cowboys would ride the animals during cattle drives and butcher the weaker ones to make soups and stews with - often tenderising the meat underneath their saddles! Hungarian Grey Cow farmer, Péter Baracskay, will be telling us all about this mighty animal at our Terroir Budapest Forum.

Grey Cattle

The Hungarian Grey Cow is protected by law and an iconic national symbol . Its vehemence, beauty, and delicious meat have made it known all over the world and Hungary’s most iconic dish, Goulash, was named after a staple Hungarian herdsman meal originating from grey cattle; made when cowboys would ride the animals during cattle drives and butcher the weaker ones to make soups and stews with - often tenderising the meat underneath their saddles! Hungarian Grey Cow farmer, Péter Baracskay, will be telling us all about this mighty animal at our Terroir Budapest Forum.

Paprika The Hungarian scientist, Albert Szent-Györgyi, won the Nobel Prize in 1937 in part for the discovery of, and extraction of, vitamin C in paprika peppers. You’ll find this staple ingredient in pretty much every Hungarian kitchen. Because of the comparatively cooler climate, Hungarian paprika is much sweeter than its South American counterparts, so sweet in fact, you’ll even find it inside Hungarian cakes!

Paprika

The Hungarian scientist, Albert Szent-Györgyi, won the Nobel Prize in 1937 in part for the discovery of, and extraction of, vitamin C in paprika peppers. You’ll find this staple ingredient in pretty much every Hungarian kitchen. Because of the comparatively cooler climate, Hungarian paprika is much sweeter than its South American counterparts, so sweet in fact, you’ll even find it inside Hungarian cakes!

Mangalitsa Pig The Mangalitsa is a rare, Old World, heritage pig breed with a 200-year-old Hungarian lineage. A descendent of the European wild boar, the Mangalitsa has garnered international support from both farmers and chefs in recent year as a result of its high fat content, surprisingly concentrated flavour, and beautifully marbled meat which is considered some of the tastiest pork in the world. Mangalitsa breeder and farmer, Zsoka Fekete, will be telling the Terroir Budapest Forum all about this magnificent breed and her adventures whilst breeding them.

Mangalitsa Pig

The Mangalitsa is a rare, Old World, heritage pig breed with a 200-year-old Hungarian lineage. A descendent of the European wild boar, the Mangalitsa has garnered international support from both farmers and chefs in recent year as a result of its high fat content, surprisingly concentrated flavour, and beautifully marbled meat which is considered some of the tastiest pork in the world. Mangalitsa breeder and farmer, Zsoka Fekete, will be telling the Terroir Budapest Forum all about this magnificent breed and her adventures whilst breeding them.

Wine Located in the middle of the Carpathian Basin, surrounded by high mountains, and blessed with a notably long growing season, it’s no surprise that Hungary boasts 22 different wine regions alongside a rich and varied terroir which gives way to a whole host of indigenous grape varieties. There's Furmint, Olaszrizling, Hárslevelü and Sárgamuskotály for the whites; Kékfrankos, and Kadarka to name a few reds. Impressive volcanic soils in the north of the country also mean Hungary’s wines are as diverse as they come. Robert Gilvesy will be telling us more about these volcanic regions and the wines they produce his Terroir Budapest masterclass.

Wine

Located in the middle of the Carpathian Basin, surrounded by high mountains, and blessed with a notably long growing season, it’s no surprise that Hungary boasts 22 different wine regions alongside a rich and varied terroir which gives way to a whole host of indigenous grape varieties. There's Furmint, Olaszrizling, Hárslevelü and Sárgamuskotály for the whites; Kékfrankos, and Kadarka to name a few reds. Impressive volcanic soils in the north of the country also mean Hungary’s wines are as diverse as they come. Robert Gilvesy will be telling us more about these volcanic regions and the wines they produce his Terroir Budapest masterclass.

Goose Liver Hungary is actually the world’s biggest exporter of foie gras made from goose liver (a title often mistakenly given to the French), shipping a whopping 1,800 tonnes of it per year to countries including France, Belgium and Japan. In Hungary, the delicacy is made according to traditions dating back to the 15th century. And Libamaj, as it’s called, is so revered that the country even hosts an annual foie gras festival in Budapest. We’ll be hearing all about the Hungarian traditions at play in this international gourmet product from Rex Ciborum.

Goose Liver


Hungary is actually the world’s biggest exporter of foie gras made from goose liver (a title often mistakenly given to the French), shipping a whopping 1,800 tonnes of it per year to countries including France, Belgium and Japan. In Hungary, the delicacy is made according to traditions dating back to the 15th century. And Libamaj, as it’s called, is so revered that the country even hosts an annual foie gras festival in Budapest. We’ll be hearing all about the Hungarian traditions at play in this international gourmet product from Rex Ciborum.

Cheese The words fejni (milked) and vaj (butter) already existed in 11th century Hungary. And the production of sheep-milk cheese (and later cow-milk cheese) was so integral to Hungary’s pastoral life and trade, that during the Turkish occupation a part of the tax had to be paid by cheese. Look out for delicious varieties including Trappista, Liptauer, Orda, Oázis and Pálpusztai.

Cheese

The words fejni (milked) and vaj (butter) already existed in 11th century Hungary. And the production of sheep-milk cheese (and later cow-milk cheese) was so integral to Hungary’s pastoral life and trade, that during the Turkish occupation a part of the tax had to be paid by cheese. Look out for delicious varieties including Trappista, Liptauer, Orda, Oázis and Pálpusztai.


Schedule

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What to expect?

Internationally-renowned speakers will discuss the value of wine and culinary tourism; leading young European journalists will share their thoughts on promoting products and destinations; breakout afternoon wine and cocktail masterclasses will teach attendees about some of Hungary's most exciting Volcanic wine regions (including the Balaton, Badascony, Somló and Tokai) as well as the potential of Hungarian mixology; and live Q&A's will ensure the future of Hungary's food scene is always at the forefront of our discussions.

Your ticket for the event includes:

  • Breakfast, coffee and tea
  • Full day's content alongside with your choice of afternoon session (masterclasses or learning salons)
  • Lunch with wine
  • Networking reception with local producers

Who should come?

Restaurateurs, chefs, sommeliers, marketing and promotion professionals, travel professionals, journalists and anyone with an interest in the amazing Budapest food scene!

Build your network:

Meet both local & international gastronomy professionals | Strengthen your existing network | Learn about Hungarian gastronomy trends | Be a culinary ambassador for your region

Price: 83-95 euro (price varies according to which afternoon sessions attendees participate in)