drought dinner @ trafó

2025. september 21.
Trafó - House of Contemporary Arts

At Trafó’s season opening event titled “End of Violence”, we prepared a dinner using only local, drought-resistant ingredients, accompanied by presentations from Cooking Sections and local researchers and experts.

First course: Buffalo brûlée

Buffalo milk (Virágoskút Organic Farm), barley grass, wheatgrass, alfalfa, fig leaf, sugar, salt, charcoal

PAD Drought Drinks

Wine, herbs, fruits

Grape juice, verjus, herbs

Second course: The green side of drought

Fermented purslane (Szezonkert, Katalin Réthy), roasted beet leaves (Zsámbok Organic Garden), spinach and spinach (producer: János Simon), sorrel, roasted black chickpeas (garden of Éva Kecskés), fig leaf water kefir (my garden in Maros)

Third course: Stone soup

Cibere (fermented wheat bran), sand bean (producer: Zoltán Szabó), sorrel (producer: János Simon), spinach (producer: János Simon), alakor noodle drops, buffalo sour cream (Virágoskút Organic Farm), stone

Fourth course: Sour

Fermented millet (Kukityin), sea buckthorn (Töviskertem), sorrel (producer: János Simon)

Our partners were:
Trafó House of Contemporary Arts, Cooking Sections / Daniel Fernández Pascual & Alon Schwabe (UK/ES/IL), Magház, PAD, Fuzzy Earth, Farm2Fork, Reggeli (Pécs), Trafik