Szia Nauts,

Once upon a time, the mighty Magyars of the Lands of the Crown of Saint Stephen ruled a territory that stretched across Central Europe. Then came Curtiss’ people, the imperialist Austrians, who relegated them to the suffix of the Austro-Hungarian empire. In the 1950s, they were the world’s envy in soccer. Now, they can barely get online without paying a hefty tax. Poor Hungary.

But as the cold and rain starts to set in, and our little food-obsessed brains turned to warming autumn stews, we felt it time to help restore a little lost pride to our Hungarian friends with a tribute to goulash.

So, we turned to our good friends at Whisk & Ladle and said, “Whatcha got for us?” After three wonderful collaborations with our (other) favorite dining club, we knew we’d be in for something special. And so, yes, there’s goulash — but that’s just the start.

Here’s the real kicker: we’ve got Mangalitsa all over this menu. If you don’t know intimately what Mangalitsa is, here’s the Cliff Notes version: it’s a very, very special Austro-Hungarian breed of pig that’s been called the Kobe beef of pork. Oh, and it’s humanely raised and then slaughtered by tickling it with down feathers and all that good stuff. Anyway, there’s Mangalitsa in the goulash, Mangalitsa in the paprikash, and Curtiss might even sneak some Mangalitsa fatback in the palatschinken he’s making for dessert.

And don’t think we’ve neglected the wines. Courtesy of Palinkerie’s lovely Athena Bochanis, we’ll have mineral whites, fiery reds, elegant rosés, and succulent dessert wines for each course, representing some of the finest young winemaking talent in Hungary. Or as we like to say: There will be Bull’s Blood.

There’s only one catch: as those of you who have joined us for these Whisk & Ladle dinners in years’ past know, it’s an intimate affair. Only 34 lucky people get to sneak in the secret door to this dinner, so just go ahead and RSVP now. Tomorrow will be too late.