On September 10, 2012, Chefs Nicolaus and Courtney of Bar Tartine hosted a fantastic dinner featuring all authentic Hungarian cuisine. Csarda Haz Farms provided the Mangalica pork which Nick and Courtney used to create a number of their delicious Hungarian dishes, including töltött káposzta (stuffed cabbage), Uborkasalátá (cucumber salad), and Cseresznye leves (cherry soup). In attendance were a large number of San Francisco and Bay Area Hungarian community members who enjoyed the food, wine, and warm atmosphere. Before the meal was served George House of Csarda Haz Farms and Toby Hastings of Free Spirit Farms spoke about their pastured-raised pigs and organic methods of farming respectively.
Chef Nicholas at Bar Tartine
