Svíčková for a dinner party — went down extremely well

I made Svíčková for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The rich and filling profile was the main talking point — no one had quite experienced bread dumplings 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. slivovitz plum brandy was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.