The Eighth Hungarian Tribe, 1985 (12. évfolyam, 1-11. szám)
1985-04-01 / 4. szám
WEEKEND IN HUNGARY —by— Dr. Victor IV. Molnár PART 4 — Dinner at the Hungária It was our first evening in Budapest. The twenty-one Americans who make up our group would be treated to their second meal featuring Hungarian cuisine. Earlier in the day our introduction to the delights of the Hungarian kitchen was at the Hotel Juno, located in Miskolc- Tapolca. Supper is scheduled for 8 P.M. at the famous Hungária Restaurant, formerly Cafe New York. When it was originally opened in 1894, it was called the most beautiful cafe in the world, with its Venetian chandeliers, twisted marble columns, gilded balconies, bronze statuary and striking murals. It has many rooms and was a gathering place for writers, authors, journalists and artists of Budapest. After World War II, it operated primarily as a cafe; in the evenings it was a night club with music supplied by a dance orchestra...in the seventies, by a rock-and-roll band. Eventually the Hungária was closed for total renovation. It was re-opened and fully restored to its original appearance as just described. Now a gypsy orchestra is featured. Since the Hungária was just a short walk from the Royal Hotel, where our group had its accomodations while in Budapest, we strolled to the restaurant. Many people in my group were awe stricken by the neon lights and advertisements and the very western appearance of the Grand Boulevard, plus the stylish clothes, furniture and other items displayed in the windows. My father and I were constantly barraged with comments and questions: How can the Hungarians get away with being so capitalistic? Is communism really in command in Hungary? How does Moscow view all this? Such questions are difficult to answer and take a long time, since a lengthy explanation is needed to explain how each communist country takes its own route to “build socialism”. Suffice it to say our American-Slovak hostess Pauline Kurovskv and our Czech guide, Olga were very silent when it came to comments about Hungary and the seemingly higher standard of living. When we arrived at the Hungária, the maitre-d took us to a large room from where we descended a wide staircase to where our tables were located. In the center of this open area was a raised platform for a seven-piece gypsy orchestra. The “Deep Water” or April, 1985 downstairs area had no ceiling so that the dinners on the street level could also enjoy the music. When I sat down at our group’s tables, I noticed that there were two or three other rooms radiating out into the basement area from this open area where the orchestra was located. It was an open area so that the diners on the street level whose tables were alongside the gilded railing could look down and see the show as well. The marvelous design of the restaurant with its stunning marble columns and gilded cherubs were a nice sight to behold. It certainly was a “ritzy” place, as one lady commented and hoped the food would be just as good. I informed her that the general rule in dining, no matter where you travel, is that the atmosphere or the ostentatiousness of a restaurant portends good food. To my knowledge there are vey few exceptions to this rule. Although our group arrived promptly at 8 PM and was seated a few minutes later, supper was delayed for a short while because two other tourist groups had not yet arrived. Directly across from us and on the opposite side of the orchestra, several tables were unoccupied. Olga, our guide, stood up and said we shall have a toast as a welcome to Hungary. She holds a small glass containing a white liquid. After a few words, she raises the glass and gulps down the white liquid. I had asked a waiter previously what the white liquid was. “Barack palinka” — Apricot brandy, was the reply. I was amazed that after drinking this potent brandy, Olga did not reveal any funny faces or expressions of surprise or amazement. The rest of the group followed her lead and drank the white fire in one swig. This left most of the ladies in our group gasping for air or water or whatever. There was an explosion of comments from all the tables regarding this Hungarian brandy. Sitting next to me was a widow, Josephine Minor, from the small community of Kelayres, near Hazelton, PA. She didn’t make a big fuss, but did comment: my... that’s really strong stuff. I told her it was Apricot Brandy. “Unbelievable”, was all she could say. As mentioned in the promotional brochure for this trip, the cost did not include beverages and drinks. However, on this tour there were certainly a lot of exceptions. In every new city we visited during this two week trip, a welcome toast was always a part of the meal. No sooner had we consumed the fiery barack palinka, the waiters brought bottles of a good quality mineral water and additional glasses. They then asked: what kind of wine would we prefer...red or white? I was surprised, so I had to ask: How come you ask before the main course is served?; I thought it was customary to match the type of wine that is served, with the main course...fish, chicken, beef or whatever. “You are right!”, our waiter said, “but evidently, the group arrangement says you can take either red or white.” So I inquired: what kind of wine is it? He replied: the red is a dry Hungarian burgundy from Eger; the white is a dry riesling from the Lake Balaton region.” Since I basically prefer a white wine, I requested white wine. They brought one liter bottle for every two persons. And since many of the ladies did not prefer any more spirits after that fiery barack palinka, a lot of wine was left over for those of us who did imbibe. As our wine was being served two groups of tourists came down the wide staircase and filled up the seats that were empty, so that now this part of the Hungária was completely filled. I noticed that one group was German, the other French. We were American and the fourth group being quiet and very reserved and furthest from us, gave no hint as to their nationality. To be continued — UPDATE: HISTORICAL TOUR OF HUNGARY Request for more information about our “Historical Tour of Hungary” have poured in from all over the country and, as our brochure was available for distribution, we have mailed them out to everyone notifying us of their interest. Some firm reservations have already been received and they are being processed. However, to help expedite the processing of requests for information, as well as for reservations, it is recommended that such requests be made to Mr. Frank Chrinko, Fugazy International Travel, 770 U.S. Highway No. 1, North Brunswick, New Jersey 08902. New Jersey residents can phone him at 201-828-4488, while out-of-state residents can telephone toll-free by dialing 1-800-828-4488. Because of the time it requires to obtain necessary travel documents (passports, visas, etc.), it is suggested that, if you plan to participate in our “Historical Tour of Hungary”, get in touch with Mr. Frank Chrinko as soon as possible. Your cooperation would be appreciated. HUNGARIAN COOK BOOK in English-Attractive Covers $3.50 - including Postage Bethlen Press, Inc. P.O. Box 637, Ligonier, PA 15658 Page 11
