Chef Dan Varga Grilling Class

Chef Dan Varga (The Hungarian Butcher) Grilling Class – 5/15/25

Chef Dan Varga was our host for another sold-out grilling class at Specialty Gas House as part of our ongoing fundraiser classes benefiting Honor Flight Columbus. Chef Dan Varga delivered once again, wowing us with something we’ve never seen done on the Big Green Egg.

He did a braised and grilled octopus and paired it with charred spring onions with a romesco sauce, and finished with a Brown Sugar, Maple & Cashew Crisp. The evening was packed with flavor, technique, and inspiration. Make sure to visit Chef Dan at his butcher shop, The Hungarian Butcher, in Worthington. 2177 W Granville Rd, Columbus, OH 43085

Chef Dan Varga’s Recipes

Charred Spring Onions With Romesco Sauce

Ingredients:

• 2 Bunches Spring Onions With Green Tops
• 4-6 Ounces EVOO
• Salt & Pepper
• 3 Each Red Pepper
• ¼ C. Ground Almonds
• 3 Cloves Garlic

Directions:

1. Season The Spring Onions With EVOO, Salt, And Pepper.
2. Grill Onions Over High Heat Until Charred.
3. Remove From The Grill And Wrap In A Towel Or Butcher Paper. Let Rest 15 Minutes.
4. Char The Red Pepper Over The Fire Until Black. Let Set In Butcher Paper For 15 Minutes
5. Peel Charred Skins From Pepper And Remove Seeds
6. In A Blender Or Food Processor Place The Peppers, Almonds, Garlic.
7. Puree And Slowly Add The EVOO. Season And Taste.
8. Serve With The Charred Spring Onions

 

Braised & Grilled Octopus

Ingredients:

• 1 Each Large Octopus
• 2 Bottles Favorite Red Wine
• 1 Head Crushed Garlic
• 3 tbs Dried Oregano
• 3 Ounces Extra Virgin Olive Oil
• 3 Each Bay Leaves
• 1tbs Crushed Peppercorns
• 2 Whole Lemons

Directions:

1. Put All Ingredients In A Dutch Oven With The Octopus. Cover With A Lid Or Foil.
2. Cook On The Big Green Egg For Three Hours indirect @300 Degrees
3. Once Tender Remove From Liquid And Cool.
4. Grill And Char On High Heat For 5-6 Mins
5. Season With Salt And Pepper, Olive Oil, Lemon Juice, And Oregano.

 

Brown Sugar, Maple, Cashew Crisp

Ingredients:

• 6 Each Large Baking Apples
• ½ C. Corn Starch
• 2 C. Brown Sugar
• 2 C. Quick Oats
• ¼ C. Maple Syrup
• 1tbs. Cinnamon
• 1tbs. Nutmeg

Directions:

1. Peel And Cut The Apples. Place In Mixing Bowl.
2. Add The Rest Of The Ingredients. Mix Well And Place Into A Cast Iron Pan Or Oven Safe Casserole Dish.
3. Top With Crispy Topping Mixture (See below).
4. Place On The Big Green Egg At 300 Degrees For 60-90 Minutes Until Bubbly.

Cripsy Topping

Ingredients: 

• ½ # Diced Bacon Cooked Until Crispy And Save All The Bacon Fat
• 2 C. Brown Sugar
• 2 C. Quick Oats
• 2 C. Crushed Cashews
• 1tbs Cinnamon
• 1tbs Salt

Directions:

1. After The Bacon Is Cooked Let Cool Slightly.
2. Place All Ingredients In A Bowl And Mix Well. Set Aside.

 

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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