Flavors of the World
JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, sprinkles powdered sugar on apple strudels during the sixth course of a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted 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)
PHOTO BY:
VIRIN:
100315-F-9708M-262.JPG
FULL SIZE:
5.01 MB
CAMERA
N/A
LENS
N/A
APERTURE
N/A
No camera details available.
IMAGE IS PUBLIC DOMAIN
Read More
This photograph is considered public domain and has been cleared for release.
If you would like to republish please give the photographer appropriate credit.
Further, any commercial or non-commercial use of this photograph or any other
DoD image must be made in compliance with guidance found at
https://www.dimoc.mil/resources/limitations,
which pertains to intellectual property restrictions (e.g., copyright and
trademark, including the use of official emblems, insignia, names and slogans), warnings
regarding use of images of identifiable personnel, appearance of endorsement, and related matters.