Bozsok mountain 2019

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Published: Sunday, 07 April 2019 07:59

 Review of Bozsok Mountain Zaffarancho 06.04.2019

 Participants:

                 Phoenix, Captain of the Balaton Table, and his captive Hilda

                 Tudor, the scribe of the Budapest Table and his captive Erzsébet

                 Lupo di Mare, and his captive Violet

                 Elenor

                 János Both aspirant

                 József Selmeczi aspirant and his partner Marika

                 Vagabund

We met in a gloomy and slightly cool weather on the Józsi Selmeczi estate near Zalaegerszeg. The journey there was unusual in many ways because, contrary to plan, our Captain Phoenix minivan was on strike and didn't start. So we arrived at our hostel from three directions, three cars. Of course, the mountain / valley roads of Bozsok even gave up the lesson with google maps, but after a phone consultation everyone arrived. The property is in a very quiet and pleasant environment, carefully managed and maintained. The carved table under the terrace was already laid out, the appetizer served. The estate started by tasting good homemade brandy (as is customary on the mountain). In this way, we overcome the anger of the mountain ghost facing us in the corner of the terrace. It was prevented due to the excellent quality of the plums, worm pears and brandy of Irsai Oliver.

The spirit of the mountain watches with gaze…

We did our best for his kindness… ..

After the entrance, our host led us around the property. We also entered the room of a dreaded hunter, where we met with a multitude of special trophies. We admired the exemplary and stylish trophies of Joseph's passion and listened to some stories. The pictures justify it.

Next to the patio in front of the hunter's room was the oven where a wild boar pig was roasted, exuding gourmet scents. The technique was not revealed to us by our host, though many were curious.

We also looked at the wine cellar. There are no grapes on the estate, Józsi buys the raw material and only produces and manages the wine. We tasted "otello" wine from the selection, which was excellent.

The white cap is the otello….

 We started lunch with cold bowls. The bowls include deer sausage, mangalica bacon, deer ham, grease, pork cheese, and the ingredients are grated horseradish, onion, tomato and fresh bread. They were very tasty and tasty, and they sold properly, but we couldn't eat them all. After a little rest, the oven pig came with oven-baked potatoes. The lunch was closed with a cottage cheese strudel baked in an oven. By the end, breathing became difficult.

Before the farewell, we smashed the food with a little brandy, conducted a Golpe de Canon, and thanked our host for breaking the table around 6 pm.

I consider this gathering very successful. Even at the time of the announcement, we were calling the brothers to practice the rural lifestyle. Those who came could see that this feeling exists and lives and connects the participants without any obligation or formality. It was good to see everyone put down their current concerns for a little while and give in to the corporate atmosphere. Thanks to everyone, and especially the host, who set the standard for hospitality that might not be achieved or surpassed in the future.

07/04/2019.

Vagabund

Ui: The paradox that Józsi had time to sail, hunt, ride motorcycles, butchers, winemakers, manage the mountain estate, we couldn't solve.