The Wild Wild East: An Introduction to Hungarian Food and Wine

18 Reasons
Tuesday, July 10, 7-9PM, Ticketed
The Wild Wild East: An Introduction to Hungarian Food and Wine
$50 member price; $60 general admission
\ Ticket price includes hungarian wine, meal \& lecture \
"It wouldn't be too farfetched to say that Hungary specializes in winning international culinary battles and losing revolutions." George Lang.
Join 18 Reasons and \Eric Danch\ from Blue Danube Wine Company for an evening of history, wines and bites inspired from Hungary.
As the gateway between… Show more East and West, Hungary has been largely defined by either invasion, occupation or alliances ranging from the Mongolians, Turks, Germans, Austrians, Italians, French, Czechs, Slovaks, Serbs, Croatians and Communist Russia. Hungarian cuisine, language, and wine culture is the remarkable transformation of foreign influences into something uniquely their own. \Come drink, taste, and learn about the only country that praises wine in their National Anthem \ and had their own brand of Communism nicknamed "Goulash Communism."
A little about the instructor:
At 15, Eric Danch started washing dishes at The Ranch House in Ojai, California. After 4 years, multiple titles, and nightly brown bag tastings with a sommelier with over 30 years experience, he became enamored with the story, culture, and community of wine. Moving to San Francisco in 2005 after two years living in Europe (Copenhagen \& Rome), he found a job at Teatro Zinzanni, a 3-hour European cabaret meets Vaudevillian circus.
After 6 years he left the circus to start an internship with Crushpad, a pioneering San Francisco Custom Crush that makes over 700 small lot wines for people all over the world. In 2010, Eric worked harvest for a small Berkeley winery called "A Donkey and Goat," and did everything from grape to bottle including making his own barrel. D\&G was named one of the Top 5 Winemakers to Watch in 2011 by the SF Chronicle. Eric joined Blue Danube in the Spring of 2011.

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