The cuisines of Hungary and Austria were brought to the American West during the Gold Rush, and Hungarian immigrants greatly advanced California winemaking. Hungarian and Austrian food are a rarity in California now, and no local restaurants serve it on a regular basis, but the Pacific Food & Beverage Museum is bringing it back for one evening. Austrian-born restaurateur Johannes Kraschitzer usually serves California contemporary cuisine at Chef Hannes Restaurant in El Segundo, but on July 18th he’ll offer a menu of favorites from the Danube Valley.
- Appetizer: Sulze (pork terrine) with Oil and Vinegar
- Salad: Hungarian Cucumber Salad
- Soup: Beef Broth with Chives and Frittaten (rich soup with chopped pancakes)
- Main: Chicken Paprikash with Spätzle (chicken stew with homemade noodles)
- Dessert (served with Coffee): Kaiserschmarrn (caramelized pancake with fruit compote) and Poppy Seed Strudel
Each course will be paired with fine Hungarian wines from Takler and Egerváry Cellars, and wine importer Michael Szoke will be present to explain the history and character of wines from the Danube Valley.
Dinner is $75 for all National Food & Beverage Foundation (NatFAB) and Culinary Historians of Southern California members, or $85 for non-members, and includes tax and gratuity. Space is strictly limited, and reservations are required. NatFAB membership is available to all at natfab.org/membership. A portion of all proceeds support NatFAB, home of PacFAB, The Museum of the American Cocktail, and Southern Food & Beverage Museum.
All sales are final. Because our host restaurants require non-refundable deposits and reliable guest counts, we cannot issue refunds on our curated dinners. We regret any inconvenience this may present and appreciate your understanding.
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends.