Chef Dan Varga Grilling Class

Chef Dan Varga (The Hungarian Butcher) Grilling Class – 5/14/26

Chef Dan Varga joined us once again at Specialty Gas House for another sold-out grilling class benefiting Honor Flight Columbus, and once again, he absolutely delivered. Chef Dan and Gaby put together an incredible menu packed with bold flavors, live-fire cooking techniques, and creative twists.

The evening featured Al Pastor Pork Skewers served over a fresh red slaw, Sriracha & Sweet Chili Smoked Chicken with Hei Hei Kimchi and steamed rice, and finished with Grilled Georgia Peaches topped with whipped mascarpone, honey, and thyme. From smoking and caramelizing chicken on the Big Green Egg to perfectly grilled peaches for dessert, the class was full of inspiration, technique, and amazing food.

A huge thank you to Chef Dan for continuing to donate his time and talent to help raise money for Honor Flight Columbus. Be sure to visit Chef Dan, Gaby and his team at The Hungarian Butcher in Worthington for incredible cuts of meat, house-made specialties, and one of the best butcher shop experiences in Central Ohio. Hungarian Butcher – 2177 W Granville Rd, Columbus, OH 43085

Grilling Class Recipes

Here are the recipes from our recent grilling class. This menu brought together smoky, sweet, spicy, and fresh flavors with al pastor pork skewers, smoked chicken with kimchi, and grilled peaches with whipped mascarpone.

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Al Pastor Skewers

Ingredients

Skewers

• 1.5 lb diced pork neck/collar, also known as coppa
• ½ pineapple, cut into 1-inch cubes
• 1 medium onion, cut into 1-inch cubes

Marinade

• 3 oz dried guajillo chiles, soaked in very hot water for 30 minutes
• ½ onion
• 8 oz diced pineapple
• ½ cup apple cider vinegar
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 tbsp salt

Directions

1. Add all marinade ingredients to a blender or food processor and blend until smooth.
2. Toss diced pork with the marinade until fully coated.
3. Refrigerate for several hours or overnight.
4. Build skewers by alternating pork, pineapple, and onion.
5. Grill over charcoal until the pork reaches an internal temperature of 165°F.
6. Rest for 10 minutes.
7. Serve over red slaw.

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Red Slaw

Ingredients

• 1 head red cabbage, shredded
• 2 shallots, julienned
• 1 bunch radishes, sliced
• 1 bunch cilantro, chopped
• 2 jalapeños, diced
• 2 cucumbers, sliced
• Dried oregano, to taste
• 1 cup lime juice
• Salt, to taste

Directions

1. Combine all ingredients in a large bowl.
2. Toss well.
3. Chill before serving.

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Sriracha & Sweet Chili Smoked Chicken with Hei Hei Kimchi

Ingredients

• 1 cup Sriracha
• 1 cup Thai sweet chili sauce
• JJ’s Chipotle Carolina Dry Rub
• 2 lb chicken parts of choice
• 1 jar Hei Hei Kimchi
• 2 cups steamed rice

Directions

1. Marinate the chicken overnight with Sriracha, Thai sweet chili sauce, and JJ’s Chipotle Carolina Dry Rub.
2. Set the Big Green Egg to 225°F.
3. Smoke chicken for 60–90 minutes, or until it reaches an internal temperature of 165°F.
4. Increase grill temperature to 420°F.
5. Grill chicken to finish and caramelize the exterior.
6. Rest for 15 minutes.
7. Serve with Hei Hei Kimchi and steamed rice.

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Grilled Georgia Peaches with Whipped Mascarpone, Honey & Thyme

Ingredients

Peaches

• 4 peaches, halved and pitted
• 4 oz brown sugar
• 1 tbsp olive oil
• 1 tbsp local honey
• 3 sprigs thyme

Whipped Mascarpone

• 8 oz mascarpone
• 1 oz granulated sugar
• 1 tbsp vanilla
• 8 oz heavy whipping cream

Directions

1. Drizzle peaches with olive oil and sprinkle with brown sugar.
2. Grill cut side down until slightly tender.
3. Flip and continue grilling for several more minutes.
4. Remove from the grill and drizzle with honey and thyme.

Whipped Mascarpone Directions

1. Combine heavy cream, mascarpone, sugar, and vanilla.
2. Whip until stiff peaks form.
3. Chill until ready to serve.

To Serve

1. Plate the grilled peaches.
2. Top with whipped mascarpone.
3. Finish with additional honey and thyme, if desired.

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Specialty Gas House Pineapple Ranch Water

A light, refreshing cocktail served during our grilling class that pairs perfectly with Summer cookouts.

Ingredients

• 2 oz tequila blanco
• 2 oz pineapple juice
• ½ oz fresh lime juice
• ½ oz agave syrup
• Topo Chico sparkling water
• Optional splash of grenadine
• Lime wedge for garnish

Directions

1. Fill a glass with ice.
2. Add tequila, pineapple juice, lime juice, and agave syrup.
3. Top with Topo Chico and gently stir.
4. Add a small splash of grenadine if desired for extra sweetness and color.
5. Garnish with a lime wedge and serve cold.

 

Comments/Questions

We’d love to hear from you! Give us a comment on what you thought or if you have any questions. Check our grilling class calendar to join us at our next one! 

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