{"id":12698,"date":"2013-06-17T12:17:58","date_gmt":"2013-06-17T19:17:58","guid":{"rendered":"https:\/\/shescookin.com\/?p=12698"},"modified":"2014-08-18T12:16:39","modified_gmt":"2014-08-18T19:16:39","slug":"world-cuisine-at-the-golden-truffle","status":"publish","type":"post","link":"https:\/\/shescookin.com\/world-cuisine-at-the-golden-truffle\/","title":{"rendered":"World Cuisine at The Golden Truffle"},"content":{"rendered":"
<\/a><\/p>\n I didn’t know what to expect at Chef Alan Greeley’s Hungarian “Soul Food” Wednesday Dinner<\/em> at The Golden Truffle<\/strong><\/a>. Soul food from HUNGARY?? All I could think of was Goulash! But you can’t possibly pass up 3 courses for $22, especially when it comes from the kitchen of Chef\/Owner Alan Greeley of The Golden Truffle . Chef Greeley, well known for his passion, creativity, big personality, and jovial conversation peppered with expletives sees Soul Food night as his chance to experiment and delve into world cuisines and regional cooking in the U.S.<\/p>\n One of Chef Greeley’s New Year’s Resolutions was to have more fun and he wants you to be part of the fun! There are a few rules that come with “Soul Food” night:<\/p>\n 1. the food is strictly authentic, with no substitutes – like: easy on the salt, no oil, light dressing, not too spice – you get the picture…<\/p>\n 2. it is affordable – usually no more than $25.00 for three courses<\/p>\n 3. it is the only food available at The Golden Truffle on Wednesday night and they close at 7:30 p.m.<\/p>\n We four ladies decided the “Soul Food” of Hungary sounded intriguing and was an excellent way for us to catch up with each other after several months. The addition of a full bar at The Golden Truffle this year provided us choices beyond beer and wine and, of course, we had to taste test a few of the specialty drinks listed. Plus, in keeping with the Hungarian theme, a special Slovakian vodka called Double Cross was being featured either as a martini with truffled blue cheese olives or mixed with Prosecco with a pear garnish.<\/p>\n <\/a><\/p>\n After cocktails, we were served a wonderful savory Veal Soup with Onion Dumplings, the broth was pleasantly light and not too salty with dumplings that reminded me of Matzoh balls, only better.<\/p>\n <\/a><\/p>\n Second course was a\u00a0Layered Pork, Cabbage, Paprika & Sour Cream Casserole – like a Hungarian lasagna with cabbage in place of pasta and a bright, not-to-spicy tomato broth-like sauce.<\/p>\n <\/a><\/p>\n Chef Greeley’s playful side came out in his rendition of a Strawberry Filo Strudel with a tangle of crispy strands of filo.<\/p>\n