Kotlet Schabowy for a dinner party — went down extremely well

I made Kotlet Schabowy for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The earthy from mushrooms profile was the main talking point — no one had quite experienced sour rye sourdough used that way before.

Polish cuisine reflects Central European and Slavic agricultural traditions. I explained the a Warsaw milk bar context as I served it which helped people appreciate it fully. Żubrówka bison grass vodka was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.