William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-11-01 / 11. szám
fhe Kitchen, FÁRADJON BE A MAGYAR KONYHÁBA. My travels took me to Harrisburg, Pa., last month for a Board meeting and chance to prepare Hungarian food at the Verhovay Club at Branch 336. Once again, thanks for your hospitality. In the future I plan on getting out, meeting more members and promoting Hungarian culture through food. 2008 has flown by and in another month it's time to say Happy New Year 2009. We'll have a new president with new folks in Washington, D.C., and I'm sure you will join me in wishing them well. Here is your trivia for the month: What do George Washington, Abraham Lincoln, Franklin Roosevelt and Harry Truman have to do with Thanksgiving? The answer is at the end. My activities for the year as a national director of the WPA are winding down, and soon I'll get the chance to hibernate in NH until the early spring when it all starts again. I always look for the best in food and am very thankful I am in the field of culinary arts. What could be better than surrounding one's self with food, glorious food every single day. You never get tired of the food and there is with Főszakács Béla always some new food to try. Everybody needs food, so as a chef, you will never be without a job. The more you know about food, the better chef you will be. My latest venture in the culinary world is teaching at Southern New Hampshire University. Not only do I get to enjoy food everyday, I instruct others on how to prepare it AND I can hone my skills as well. I love living in NH and now I can say I love working here as well! It's the simple things in life that make me happy. When I sit down at Thanksgiving for dinner, I am thankful for many things. I have a table and a meal to sit at and enjoy. Friends and/or family are around the table. I can eat a home cooked meal complete with all the trimmings. I don't have to go to work that day~if you exclude the fact that cooking at home doesn't count as work. I'm sure we could all make a list of the good things in all our lives. Family, friends and the William Penn rank very high in my world. I can't do enough for the membership as a chef and also as a director for the Association. That is why Chef Vilmos and I are always trying new recipes and ideas we can pass along to you for your enjoyment of Hungarian food. The latest venture will include another way of providing more information about Magyar cuisine. It was requested by Anna Cassar and Debra Ballard, two readers from Arizona, that I provide more history about Hungarian food. Starting in January, I will give more info on how certain foods became part of the Hungarian culture and wound up on the dinner table. In order to understand where we are today in the world as Hungarians it's important we see where we came from and how we got here. Gastronomy is the study of food and how it If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at: William Vasvary, 190 Fern Avenue, Rye, NH 03870 Or, you can write to: The Hungarian Kitchen, c/o William Penn Association 709 Brighton Road, Pittsburgh, PA 15233 8 William Penn Life, November 2008
