Gotta love a city that hosts a goose liver festival. Yes, you read that correctly. The castle grounds were taken over by lovers of liver for three entire days. Lots of food, lots of drink and entertainment on a sunny afternoon. What more could you possibly wish for?
Check out the mascot –
Isn’t he too cool? They had a pen of live geese too….hopefully unaware of their ultimate fate. Hungary celebrates goose in its traditional cuisine. Usually roasted, it is served with potatoes cooked in goose fat and braised red cabbage. In many restaurants, the pan-fried liver is placed on top. But at the festival, the liver took centre stage. You could have it grilled, fried or made into a sort of pudding that I didn’t find particularly appetizing. Our dinner consisted of fried potatoes (in goose fat, naturally), fried onions, and grilled liver. Oh, and lemonade. Yum.
There was even goose liver ice cream. The husband had to try it, of course. It was interesting in that it only had a slight hint of liver flavour. Mostly, it tasted like pálinka. Boozy. He didn’t waste any.
The best part of the festival was something entirely unanticipated. We were sitting on a stone wall, enjoying the lovely weather, when we noticed that the stage was being set up for a performance. The fellows testing the microphones were hilarious, making lots of percussive sounds and singing all sorts of stuff – opera, pop, etc. Great voices. It turns out that they weren’t roadies, but the members of Vivat Bacchus, the a cappella group about to perform. We ended up staying for the entire thing, even though they sang pretty much entirely in Hungarian. I wish I’d been able to understand they lyrics, as apparently they were all about wine. They were very entertaining. They finished with an outstanding rendition of “Billie Jean”, complete with dancing, crotch grabbing and the moon walk. But in Hungarian and about wine. Fabulous.
And how was your weekend?