At The Table With Bill Kassel
Even at the young age of 12, Bill Kassel focused on art. His heroes and mentors were Norman Rockwell and Andrew Wyatt. In high school he took as many art classes that his schedule allowed.
Bill grew up on the northside of Phoenixville (over the hill). Along with his brother John and sister Betty. Today John lives in South Carolina and Betty in Royersford.
His two children Saralyn and Michael (Chubbs) Kassel live nearby. There is one grandchild — Cooper who is ten months old.
Bill considers himself to be a Contemporary Realist Artist. He works with all types of mediums — specializing in gouache. Gouache is an opaque watercolor. His art is spectacular — full of color and interesting subjects.
He studied art at Hussian College in Philadelphia. He major was fine arts and graphic design. His work reflects a combination of the two.
As we have heard one’s art does not always pay the bills — so his day job with Apple Press in Exton as an estimator.
For 32 years Bill has been associated with the Boy Scouts of America. As an Assistant Scout Master with the Chester County Council. He was a leader at the Horseshoe Reservation. He considers himself “a bicker of sorts.” From 1989 to 2003, he made the 68mile bicycle ride to Mays Landing in New Jersey. This ride supports cancer research. Saralyn and Chubbs have made the ride with him several times.
Today, Bill is the owner of Bill Kassel Fine Art. He offers original works, open edition prints, matting and framing. You can contact him at 484-744-2103 or at www.bill-kassel.com.
He has been putting finishing touches on his limited-edition Christmas cards for 2019. They will be available at the upcoming Bloomsburg Art Fest on Aug. 24, along with an event at the end of September in Neffsville, Pa.
While he spends a lot of time on his art, he does find time and likes to cook. Here is his mom’s recipe for stuffed cabbage rolls.
MANNY’S STUFFED CABBAGE ROLLS w/ slight modifications by Bill Kassel
1 large head of cabbage 1 cup rice, cooked & cooled
½ lb. ground beef
½ lb. ground pork
1 medium onion – chopped
2 Tbsp. Worcestershire Sauce
½ tsp. salt
¼ tsp. black pepper 10¾ oz. can undiluted condensed tomato soup – divided
½ cup water
1 can or bag sauerkraut In a large pot cook cabbage in boiling water until leaves fall-off (Bette’s note – cabbages leaves will fall-off easier if you remove cabbage core with a sharp knife before placing in boiling water.) Reserve 1416 leaves for rolls and set aside remaining cabbage.
Combine rice, meat, onion, Worcestershire sauce, salt, pepper and ¼ cup soup. Put 2 to 3 tablespoons of mixture on to a cabbage leave. Fold in sides and roll-up leaves to completely enclose meat.
Put sauerkraut and chopped up remaining cabbage on bottom of large pot – layer cabbage rolls. Combine remaining soup and ½ cup water – pour over cabbage rolls. Bring to a boil. Reduce heat – cover and simmer for 1 to 1½ hours or until rolls are tender.
To serve remove rolls and sauerkraut. If desired sauce may be thickened by boiling sauce over high heat. Spoon sauce over rolls and cabbage and serve while hot. Yields: 4 to 6 servings.
Bette notes that there are many ways to make stuffed/filled cabbage rolls. This is how Bill does his.
ENJOY!