The Inaugural Goulash Night in our New Club Premises

The first Goulash Night in our new club was a sell-out. We had a full house, traditional food, and a band to keep the room moving from the first course to last call.

Our first course was, as it should be, gulyásleves — the type of goulash soup that makes you go back for seconds… and thirds.

The mains showed off our new chef at the top of his game. Csirke paprikás és nokedli (chicken paprikash and Hungarian style-dumplings) done the traditional way, the noodles tender and the sauce silky. Töltött karaj, the chef's modern take on the stuffed pork classic — definitely worth a second helping. Rántott sajt és zöldségek (crumbed cheese and vegetables), golden and crisp. And the sides that deserved their place on the plate: sült krumpli (potato wedges), savanyú uborka (pickled cucumber), savanyú almapaprika (pickled paprika peppers), párolt lilakáposzta (steamed red cabbage), and kukoricasaláta (corn salad with mayonnaise).

To close the banquet, patrons enjoyed a mix of palacsinta and mini crèmes for dessert.

And finally, four lucky patrons took home door prizes.  Köszönöm szépen to our generous donors: Neale and Suzanne Arthur of One Foods, Joe & Antoinette Quinzi of Quinzi Chocolates, and Jurlique Burnside. 

A real thank you to the chef and kitchen team, whose food and service made the night. Thanks also to the volunteers who set up, served, poured, and cleaned; to the bar and floor crew; and to our President, Secretary, and Treasurer for the work that goes on long before and after the doors open.

A strong opening for the new building. The next one already has a lot to live up to.