bonus features: perogies galore!
Before reading this post, check out the original article on Torontoist . "Far be it for anyone to contradict the Pope's chef—but John Lickiewicz did just that." So began an article on the chef of the Sir Nicholas that appeared in the January 27, 1979 edition of the Globe and Mail . The article was prompted by a claim by Tadeusz Podbereski, the proprietor of the only Polish restaurant in Mexico, that it took three days and eight kinds of meat to prepare a batch of bigos (hunter’s stew) for Pope John Paul II the night before. Lickiewicz felt that Podbereski had put too much effort into the Pope’s meal (“I don’t know why it took him three days to cook. What for?”), as bigos could easily be made in a few hours. Here is Lickiewicz’s recipe for bigos, intended to feed six: Chop up 3 pounds of fresh cabbage and place in a four-inch baking dish. Cover and put in the over for 40 minutes at 300 degrees. Remove from the oven and mix with 1½ pounds of sauerkraut, 1½ pound...