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Restaurants & Bars

Culinary Historians July 20: Hungary's Culinary History

Cathy2 | Jul 10, 200205:04 PM    

Culinary Historians of Chicago
"The Glory of Gulyas --
Hungary's Heavenly Culinary History"
presented by

Tamas Bosze and Tibor Liptay
Paprikash Hungarian Restaurant, Chicago
Saturday, July 20, 2002
10 a.m. to Noon
at
The Chicago Historical Society
1601 N. Clark St., Chicago, Illinois

While Zsa Zsa Gabor may stand out as the most exotic piece of cheesecake Hungary has ever exported, it's the actual cuisine that most of us warmly associate with that mystical Central European country.

Here's how Chicago food journalist Camille Stagg describes Hungary's gastronomic contributions: "The cuisine is hearty and vibrant, flavored with paprika, caraway seeds, herbs and onions. Hungary is land-locked, but fish comes from lakes and streams. One of the most famous is fogas, a pike-perch from Lake Balaton in the western part of the country where there is one of many fish soup competitions held throughout the country. Soups are the soul of this cusine, and an especially delicious one is halaszle, and of course gulyas (beef-vegetable soup). Their sausages, like Debreceni, are renowned. As with other Eastern European cuisines, dumplings (especially spaetzle) and noodles are important, and are served with meat dishes, usually with sour cream (think veal paprikash). And Hungary is known for desserts like palacsinta (crepes with cheese or fruit filling)."

Ms. Stagg was instrumental in arranging our program for today, and recommended our speakers after dining at their restaurant on Chicago's northwest side, and later conducting several wine dinners there.

Our speakers, Tamas Bosze, proprietor of Paprikash, and Tibor Liptay former manager of the restaurant, will give their personal insight into their
native Hungary's culinary history as they describe the cuisine, and the wines, and then serve us a sampling from their eatery.

Cost of the program is $10, $5 for students, and no charge for members of the Culinary Historians. To reserve, please call Susan Ridgeway, CHC treasurer at (815) 439-3960. Or e-mail your reservation to:
rsvpchc@yahoo.com Please leave your name, telephone number and the number of people in your party.


Next meeting is August 17th -- mark your calendars!

Link: http://www.culinaryhistorians.org/

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