November 2, 2019

Walter S. Soliwoda of West Grove

Walter S. Soliwoda, 97, of West Grove, died Wednesday, Oct. 30, at Ware Presbyterian Village. He was the husband of Helen Galloway Soliwoda, who died in 2015, and with whom he shared 72 years of marriage.

Walter S. Soliwoda

Born in Williamsburg, Mass., he was the son of the late John Soliwoda and the late Rose Dombkowski Soliwoda.

Walt graduated from Haaren High School, in Midtown Manhattan, N.Y., in 1940 and immediately joined the military. He served in the United States Army as a 1st lieutenant from 1940 through 1945. He was a WWII veteran. During that time, Walt served in the European Theater under General George Patton’s 3rd Army serving in England, Belgium, France and Germany.

After serving in the military he graduated from the West Chester State Teachers College (now West Chester University) on a GI bill and received a master’s degree from the University of Delaware.

He was a high school teacher of social studies, problems of democracy and world history, etc. at the Kennett Consolidated School District for 30 years, retiring in 1979. After his retirement, he worked at the Chester County Court House, Clerk of Courts Office, and was a secretary for London Grove Township for many years.

He was a devoted member of the West Grove Presbyterian Church, joining in 1947 and being active for 72 years. He was ordained as an elder in 1954 and served as a deacon from 1952 to 1954. He also served on the Nominating Committee and a Pastor Search Committee. He taught the Men’s Sunday School class and was co-founder of the Men’s Fellowship Breakfast Committee.

He loved traveling with his wife and was able to visit places near and far including Europe, the Holy Land, Alaska, Hawaii and much of the western United States.

He is survived by two sons, Wesley Soliwoda and his wife Evelyn of West Grove,  and Gary Soliwoda and his wife Andrea of West Grove; one daughter, Elaine Rhodewalt of Sandy, Utah; seven grandchildren, Cindy Hazewski (Thomas), Lynn DiFilippo (Rico), Stefan Rhodewalt, Lauren Rhodewalt, Jordan Ellis (Joseph), Ryan Soliwoda, Devin Soliwoda, Colby Soliwoda and four great-grandchildren, Justin, Kaylee, Jacob and Joseph.

Walt was predeceased by three sisters and seven brothers.

You are invited to visit with Walt’s family and friends from 10 to 11 on Saturday, Nov. 23, at the West Grove Presbyterian Church, 139 W Evergreen Street, West Grove, PA 19390. A memorial service celebrating his life will follow at 11. He will be laid to rest privately, beside his wife at the Faggs Manor Presbyterian Cemetery in Cochranville, PA.

Contributions in his memory may be made to the West Grove Presbyterian Church or City Gate Mission, 17 N. 7th Ave, Coatesville, PA 19320.

To view his online tribute and to share a memory with his family, please visit www.kuzoandfoulkfh.com

Arrangements by the Foulk Funeral Home, West Grove, 610-869-2685.

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The French Chef: Trumpet mushroom ragoût with creamy polenta

Mushroom ragout served over creamy polenta

Mushrooms are such a versatile and tasty vegetable. How lucky are we to live near Kennett Square: The mushroom capital of the world.

As a child, I spent a few years with my family near Bordeaux, “les Landes”. It gave me the chance to go mushroom forging with my dad during the Autumn season. The landscape and abundance of many forests plus the rich moist soil of the region were perfect for brown-capped mushroom with a thick, white stalk also known as porcini or cèpe to grow wildly in abundance near conifers. It was a very special time in my childhood. I wanted to recreate a family recipe: Mushroom Ragoût with Creamy Polenta

This week’ s recipe calls for some royal trumpet mushrooms. It reminds me so much of porcini mushrooms. It has a dense texture, nutty flavor and is great for a delicious ragout (French for stew) with some creamy polenta. A Franco-Italian dish with a French flair!

Instructions for servings about 8

Ingredients for the ragout:

4 pounds mixed fresh trumpets mushrooms

2 tablespoons canola oil

4 tablespoons butter

2 minced garlic cloves

1/4 cup minced shallots

2 tablespoons fresh thyme leaves

1 stem fresh rosemary

1/4 cup Madeira

2 cups beef stock

1/4 cup tomato puree

Zest of 1/2 lemon

Ingredients for the polenta:

2 cups quick cooking polenta

5-7 cups chicken stock brought just to a boil

1/2 cup grated parmesan cheese

4 tablespoons chopped parsley

1/2 cup minced onion

3 tablespoons olive oil

To prepare the mushroom ragout

Preheat oven to 425 degrees.

Trim and wipe clean the mushrooms, do not wash with water.

Add canola oil, season with sea salt and place on a half-inch deep jelly roll pan fitted with a rack. I use a cake cooling grate. Bake at 425 for 20 to 25 minutes.

Reserve mushrooms and any accumulated juices separately.

Place a large sauté pan over high heat and add the butter. When foaming add the mushrooms and sauté until browned.

Add the herbs, shallots and garlic and sauté until cooked through.

Next, add the Madeira and bring to a boil, this will happen almost immediately.

Add the tomato puree, mushroom juices and stock. Reduce liquids at a simmer by 75 percent.

Season with salt and pepper, add the lemon zest and remove the rosemary stem.

Serve over portions of the polenta.

To prepare the polenta

Sauté the onions in the oil in a 4 quart pot over medium heat.

When the onions are glassy add 4 cups of the stock and then the polenta.

Stirring frequently, cook for 8 to 10 minutes adding stock as needed until polenta has lost its sandy texture.

Lower heat and stir in cheese.

Add the parsley, season with salt and pepper to taste.

About Chef Sylvie

Chef Sylvie from Cuisine de Sylvie has been a personal chef since 2015 in Chester County, PA serving the West Chester area, Unionville, Chadds Ford, Kennett Square , Centerville, Greenville and Northern Delaware. She specializes in at home private dinner parties and believes in using only fresh and locally sourced ingredients when possible according to the seasons … Just like in France.. Marché du Jour Chef Sylvie was born and raised in Normandy, France. She always wanted to share the love and passion for French cooking and comfort food the French traditional way by only using seasonal fresh produce and meats from the local markets. She believes in healthy eating, simple foods, from scratch, only the fresh seasonal products. After a career in corporate America in purchasing and digital marketing, she decided to follow her passion by becoming a personal chef. Her intensive internship in France at “L’auberge de la Luzerne” as a sous-chef allows her to provide traditional and classic cooking to all her clients and also caters to special diets. She caters events, private dinners, birthday parties, Girls ‘night out, Crepes bar party, wine and book clubs. She also provides cooking classes in small groups or one on one setting. Sylvie has joined forces several nights a week at Verbena BYOB along side executive and chef owner Scott Morozin, sharing her French culinary expertise and fine dining experience.

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