Hungarian Butcher Helps RayRay’s Hog Pit with Menu Development

Columbus Alive featured an article on our friend Ray Ray’s Hog Pit’s latest creation: Meat Corn.
According to the author, “Combining these picnic-perfect partners is inspired, but rigging them together so the combo can be eaten like a corndog? I believe that qualifies as next level. And it required culinary-engineering advice from Chef Dan Varga, aka the Hungarian Butcher, formerly of Double Comfort and Explorers Club. Through trial and error, Hegerty and Varga eventually hit on a winning formula that tastes great but also enables the beef — which needs to be chopped just so — to adhere to a big ear of corn. The state fair-worthy result is smoky, tangy, rich, sweet, salty and seriously substantial.”

Way to go Chef Dan and everyone else involved!

Read the Full Story here

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