The Great International Gulyas (Goulash) Cook-Off June 17, 2012
Did you know that the word gulya means 'herd' in Hungarian, and gulyás means 'herdsman'?
You would if you attended the annual Gulyas (Goulash) Cook-Off on Father's Day, June 17, 2012 sponsored by the Hungarian Cultural Garden. The event is held on Father's Day every year at St. Emeric's Catholic Church on West 22nd Street. This year twenty one chefs competed for the coveted title of Best Gulyas.
Gulyas Judges Debbie Hanson, Laura Taxel, Tom Ratoni-Nagy and Dave Farkas
Four judges had the awesome responsibility of tasting each entry and scoring them on a 1-5 basis for Appearance, Aroma and of course, Taste. They were Laura Taxel, Dave Farkas, Tom Ratoni-Nagy and ClevelandPeople.Com's Debbie Hanson.
Gulyas (goulash) to taste and judge
The Judge's choice was Chef Hegedus. His gulyas had just the right kick of Papirka with tender meat, vegetables and potatoes. I asked world renowned Chef Art Smith (via twitter) what to look for in judging goulash. His answer was simply "It's all about the Paprika!"
John Megyimori, Terrie Szucs, John Szucs and John Megyimori Jr.
The People's Choice winner was John Megyimori, no stranger to the winner's circle.
For the first time a second place People's Choice award was issued. This went to "Gypsy Goulash" produced by Robert "Guzai" Matay, Sifra Matay and Elizabeth "Rozsa" Matay. Both of the People's Choice winners also scored high with the judges.
Elizabeth 'Rozsa' Matay, Robert 'Guzsi' Matay and Sifra Matay
Judge Tom Ratoni-Nagy shared some stories and information about traditional Mangalitsa Pigs and Hungarian meats such as Hungarian Pork, Blood Sausage, Head Cheese and Klobasa.
