William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-12-01 / 12. szám
TM fhe K-íteheo with Főszakács Béla Now We’re Cookin’ 2006 was a great year for The Hungarian Kitchen, and 2007 will be even bigger and better FÁRAD JON BE A MAGYAR KONYHÁBA. So, here we are again in the month of December, getting ready to close out another year. I'd like to use the last column of the year to reflect back and look at how far we all have come. This year was important because of accomplishments that happened with The Hungarian Kitchen. Let me fill you in on a few things you probably didn't know about. I have been writing this column for the last three years and eight months. The column used to be "Treasured Recipes," and I changed the name to "The Hungarian Kitchen with Chef Bela." My plan was to write a column and, after a few years, find a way to bring the idea on paper into the real world. On Sept. 16, 2006, The Hungarian Kitchen became reality. The Hungarian Kitchen was a booth at the WPA Picnic at Penn Scenic View with Chef Bela. I had planned to make this happen with the help of two good friends. That day was just the beginning of better things that will be coming in the future months. When I came up with the idea of The Hungarian Kitchen, I wanted to create a device that could someday contribute to the Scholarship Foundation. Beginning this month, a new banner will appear above my column which I am in the process of trademarking for business purposes. The Hungarian Kitchen is a trademark of William S. Vasvary. You will see that written in all future columns until I am officially trade marked by the U.S. Government. As I plan on taking The HK to the next level of recognition, I also plan on taking you all with me. This giant step will not only help me but the WPA's Scholarship Foundation as well. This is going to be a win-win situation. This past year, The HK was part of the Hungarian Heritage Experience at Penn Scenic View in August. I took part in Hungarian Day in New Brunswick, N.J., at the WPA booth. And, it was during this past year that the new WPA cookbook was published. Every month I have tried to bring you the best in the way of culinary information and recipes. Judging from the response I have received from a lot of readers, I would say The HK is very popular and accomplishing that goal. For that I am very grateful to all you readers. Each year, I have tried to improve The Hungarian Kitchen by adding more information about food, cuisine and kitchen skills. This coming year will be no different. First, we will have a new look with the new banner and style beginning in January 2007. Along with the column, we will also feature more recipes, the Culinary Corner, Practical Pointer, Savory Spotlight and a Chef's Kitchen Tip. You, the readers, want to learn more, so Chef Vilmos and I will do all we can to provide you with tools and knowledge to be better in the kitchen. Last, but not least, The Hungarian Kitchen will have its own website on the internet sometime in 2007. By operating a website and contributing to the William Penn Life, I can reach more people to promote Hungarian cooking, culture and language. The year 2007 will be a great year for the WPA and all its members. I am glad that I have the pleasure to serve you both as a National Auditor and a chef to promote Hungarian cuisine. As more things happen with The Hungarian Kitchen, I will keep you informed. Enjoy these selected recipes with your family and friends. Chef Vilmos and I wish you the best this Christmas Season. Be safe and well and enjoy all that life has to offer! Merry Christmas and Happy New Year 2007 to all! Jé Jisza/UfiS 10 William Penn Life, December 2006
