Swordfish dinner and workshop at Lupa Beach
Budapestʼs Lupa Beach lido will host a special seafood event featuring the preparation and cooking of swordfish on Thursday, July 11, with an opportunity to taste the fish afterwards, according to a press release sent to the Budapest Business Journal.
Entry to the venue is free from 7 p.m. that day. Apart from the event taking place on the terrace of the MyFish Seafood Grill & Bar by the artificial lake, the day will also mark the birthday of Lupa Beach, which aims to bring a bit of Caribbean atmosphere to the Hungarian capital.
"Three words are enough to describe the protagonist of the next Lupa gastro night: special, extravagant, gourmet," says fish expert Péter Szabó, who will demonstrate how to prepare the saltwater predator, while peppering in interesting facts and information.
"Our 60 kg swordfish will be filleted, sliced, and done over a smoking bed of charcoal within the framework of a demonstration tied together with a workshop," he promises.
Additionally, other bistros and restaurants on the beach will await guests with seafood specialities on Thursday night.
Registration for the swordfish dinner is mandatory via e-mail to firstname.lastname@example.org.
SUPPORT THE BUDAPEST BUSINESS JOURNAL
Producing journalism that is worthy of the name is a costly business. For 27 years, the publishers, editors and reporters of the Budapest Business Journal have striven to bring you business news that works, information that you can trust, that is factual, accurate and presented without fear or favor.
Newspaper organizations across the globe have struggled to find a business model that allows them to continue to excel, without compromising their ability to perform. Most recently, some have experimented with the idea of involving their most important stakeholders, their readers.
We would like to offer that same opportunity to our readers. We would like to invite you to help us deliver the quality business journalism you require. Hit our Support the BBJ button and you can choose the how much and how often you send us your contributions.