Magyar News, 1996. szeptember-1997. augusztus (7. évfolyam, 1-12. szám)

1996-12-01 / 4. szám

Many years ago a face with a broad Hungarian mustache was well known in this area. From time to time it was topped with a chefs hat and these together became world wide known as Chef Szathmary. He came to the United States in the nineteen fifties and he found refuge in Connecticut. With a degree in psychology from the University of Budapest. He, like most refugees, started at the bottom of the totem pole, in a trade that he was nurtured in and that was food and cooking. His refined tastebuds and an unbreakable drive brought Louis through restaurant and corporate kitchens, also food-service research. By the end of the decade he was a manager at Armour and Co. in Chicago. He stayed for a few years and then opened his restaurant, the famous “The Bakery”.

Now I would like to interrupt the train of thought and bring Chef Szathmary back to our area.. That time we were working with the Halsey International Scholarship Program trying to raise funds for Hungarain students. Louis offered his services and organized a three fold event. At the Bessemer Center we put up a sizable exhibit of books, pictures, crafts, including embroideries. All this was about Transylvania and the Hungarians living there. Then he gave a luncheon and a gourmet dinner with candle light. Rozsika and László provided the music. I took care

of the exhibit and my reward was the unforgettable dinner. Unfortunately this couldn’t be repeated - hopefully every week - it was an immense success, and it was a success financially too. Some of our students had the privilege to visit him in Chicago and they were treated as princes.

Louis Szathmary always had a helping hand for any Hungarian who got in touch with him. Many events and publications enjoyed his support. At the time when he passed away, he was working on an article about the food and cooking the Hungarians did 1100 years ago. This was for the anniversary celebration of the Conquest.

He wrote several books on cooking, was editor of the 15 volume “Cookery America” and “Antic American Cookbooks”. He had uncountable numbers of Hungarian articles, stories and poems. At some stage we will tiy to translate some samples. When he retired he became chef laureate at Johnson & Wales University, the world’s largest food-serves educator, in Providence, RI. Szathmary’s 400,000 item culinary arts collection of memorabilia and books, worth $2 million, became part of the University. The Boston University receive 45,000 books, including a Franz List collection. University of Iowa was presented with cookbooks, and the University of Chicago is the proud owner of a Hungarian collection. He participated

in many things and received several awards. In Chicago a street was given the name Szathmary. We were lucky to know him and we are lucky to have our memories about him. Joseph F. Balogh

HAVE CAR WILL TRAVEL

The question is:’’Does it worth the trip?” Well if one has to drive over two hours to spend time less than that to see something, it might give people the idea that it is not worth it. Usually this is the right decision. On the other hand, quoting an English saying, to be penny wise and pound foolish is die wrong thing to do.

The Hungarian Heritage Center in New Brunswick might fall into this category. One has to make the trip, but at the destination there is always a reward that justifies the effort. Since the opening in 1989 there have been 20 professionally organized exhibitions about our Hungarian heritage, art and history. This time, till the end of January, the exhibit is about HUNGARY, 1100 YEARS. A big replica of the Feszty Panorama shows the artist’s conception of the Conquest. Also a sizable bronze relief compiled and sculpted by István Bodo introduces us to the basic happenings of the Conquest. On display there are some many centuries old original manuscripts with the royal wax-seals on them. The many colored engravings dated centuries ago show the most important cities from Pozsony to Kolozsvár, also litho prints of the costumes of the different regions. One glass case displayed the early Hungarian coins dating back to St. Stephen.

The Millecentennial Exhibition was organized by Michael Szarvasy and Mrs. Patricia Fazekas, and other volunteers. The pieces in the exhibit were lent by American Hungarians from their collections.

There also is a gift shop with a large selection of crafts and books.

The bottom line is:”It was really worth the trip.”

Enjoy great home cooking in a warm family atmosphere at

fktrl of lukpfst

Hungarian and Viennese Cuisine Daily 3-Course Dinner specials Reservations accepted for 4 or more

Delicious Hungarian Wines from

Open for lunch and dinner 12-2 and 5-9 Tuesday - Saturday. Sunday 1-7 pm.

In the Galleria Building 57 Unquowa Road * Fairfield Telephone: (203)259-4777

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