We excused ourselves from the 30th anniversary event and rejoined the first day of the Fundacji Polonia congress. The banquet was held at the historic hall next to the president's residence.The meal was prepared by the Culinary Institute and featured Polish wild meats such as horse sausage, pheasant, pate of boar and venison.
Other Polish foods included smalec, both pickled and creamed herring, and dumplings. The chefs in their torques (and one in a cowboy hat) served the meal and directed guests to a separate vodka bar with freshly squeezed fruit juices.
The entertainment was provided by the president’s military band. It was a great way to end the day and resume our casual discussions with the officials we met earlier.
