Every year on the first Sunday in May, the Grace Hungarian Reformed Church in Reseda has a festival with authentic Magyar cuisine and Mothers’ Day entertainment. Unlike previous years, I couldn’t find any mention of the festival on the Church’s website. Martine made the perfectly logical suggestion for me to call the Church, except she made it to the wrong person. I have something of a telephone phobia, especially when I’m calling people I do not personally know. So Martine went and made the phone call herself. And yes, the festival was taking place at the usual time and place.
My rudimentary knowledge of my native language prevents me from being able to translate the above information sheet in its entirety, but I got the gist of it. The festival is a combination Spring, May Day, and Mothers’ Day event. For an admission fee of five dollars, one could have some of the best homemade Hungarian food in Southern California. For lunch, I went for the Gulyás Leves, usually referred to in English as Hungarian Goulash. What most Americans don’t know is that it is a hearty beef and vegetable soup served with chile peppers. After the kiddie Mothers’ Day entertainment, which was exceedingly cute, we ordered two stuffed cabbage dinners to go, which furnished our supper once we got home.
The highlight of Hungarian cuisine for Martine—and, in fact, for most Hungarians—is the pastry, particularly a kind of cheesecake referred to as crémes, pronounced KRAY-mesh. I get the impression that Hungarians in a pastry shop are even more dangerous than bulls in a china shop, and that they are not above packing away 25,000 calories or more.
This is aided and abetted by the Hungarian love of a fried dough concoction called lángos (pronounced LAHN-goash), richly slathered with sour cream, cheese, or garlic. It’s very like Indian fry bread, except with a different selection of toppings.