Bramboráky for a dinner party — went down extremely well

I made Bramboráky for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly tangy from pickles profile was the main talking point — no one had quite experienced pickled vegetables used that way before.

bread dumplings served alongside everything evolved as the perfect vehicle for rich sauces. I explained the a traditional Czech hospoda context as I served it which helped people appreciate it fully. Moravian wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.