Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chief Master Sgt. Craig Recker, 15th Airlift Wing command chief master sergeant, describes how good the food was after the gourmet meal to Chef Andreas Knapp, Tradewinds Enlisted Club executive chef. Chef Knapp prepared a Hungarian themed meal for the Gourmet Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)