This from friend David D. Wronski. He does tend to exaggerate in the details, but at heart he's spot on. He writes ...
The Polish Pavilion
Once upon a time Stanley Mongin and David Wronski could no longer restrain the call of their shared Polish culinary heritage. They started a commercial food business right where they lived in the heart of the emergingly hip Park Slope section of that best of boroughs, Brooklyn.
At the time in New York City the Irish Pavilion and the Spanish Pavilion were popular eateries. Then there was Le Pavillon, operated until 1971 by our two close friends and mentors (and drinking buddies) Henri Soulé and Pierre Franey. It was a no brainer what our name should be.
The Polish Pavilion was born. If you can find a back copy you will still see our listing in the Culinary Who's Who under "Polish Pavilion." James Beard was a big fan.
The Polish Pavilion was born. If you can find a back copy you will still see our listing in the Culinary Who's Who under "Polish Pavilion." James Beard was a big fan.
It was the 70’s and doing some catering was all the rage. One Ms. Martha Stewart also started around that time; and, while we were fierce competitors with her for a time, me and Stash enjoyed our moment of fame and moved on to other interests. But she, she kept on truckin’. Good for you, Martha. You make all us Poles proud. For the record, we Poles are genetically a fastidious bunch; but that Dziewczynka is in a league all her own. [There was a young lady from Crete, who was so exceedingly neat, that when she got out of bed, she stood on her head, to make sure… of not soiling her feet.]
Anyway, Stanley had this giant Garland stove, great for bragging rights but overkill for frying up some breakfast for him and the missus and his squirt kid, Glory (who is now a top flight chef in her own right). That big restaurant unit practically screamed, “Use me if you love me!” It had six high BTU burners, two huge ovens, a 24 X 30 inch grill and a salamander for when a careful "overfire" on a dish is de rigeur. Or, a broiled steak.
It is said, arguably, that the Polish Pavilion was one of the first, if not the first, to offer fusion style recipes.
Once we catered an affair for a very Italian member civic group in Brooklyn. This guy comes up to me and asks where's the Spaghetti? We were serving Meat Balls in Sweet & Sour Sauce, with a side of Sesame Noodles. Vegetable Tempura. I told him to try it, "You'll like it". And, he came back later with compliments. [You don't have to tell me what good is. When I ask you if my dish is any good, heck, I'm just fishin' for a compliment.]
Now that Stanley has moved on to Greater Things, David continues the tradition of cooking in every genre known in the history of the world. Admittedly, with sometimes mixed reviews, and the end results getting fusioned into the trash can.
Once we catered an affair for a very Italian member civic group in Brooklyn. This guy comes up to me and asks where's the Spaghetti? We were serving Meat Balls in Sweet & Sour Sauce, with a side of Sesame Noodles. Vegetable Tempura. I told him to try it, "You'll like it". And, he came back later with compliments. [You don't have to tell me what good is. When I ask you if my dish is any good, heck, I'm just fishin' for a compliment.]
Now that Stanley has moved on to Greater Things, David continues the tradition of cooking in every genre known in the history of the world. Admittedly, with sometimes mixed reviews, and the end results getting fusioned into the trash can.
I haven’t heard from her in a while, but if she is any chip off the old block, I’m betting that Ms. Glory Mongin is bringing some of her Polish heritage and her father’s fusion ways to her restaurant kitchen in Ireland. When in Cork… Café Paradiso.
Here's a complete spread on my culinary bona fides. Really, I just might be the father of Fusion Cuisine.
Here's a complete spread on my culinary bona fides. Really, I just might be the father of Fusion Cuisine.
