Henry Katra

Nanticoke is located in Luzerne County, east of Hazelton. It is most noted for Nick Adams (the actor) and Henry Katra (the gentleman).

After graduating from high school, Henry moved to the Philadelphia area, where he attended the Philadelphia College of Pharmacy & Science.

It was during this time of learning and preparing for the future other major occurrences happened. He met his future wife Patricia and his future business partner Mark Szilagyi. They formed a close-knit group as Mark’s wife Sandy also attended the same college. All became pharmacists as many other family members followed suit.

The Gateway is a Phoenixville Pharmacy can be found on Nutt Road. It has been around forever with a vision to be around a lot longer. Henry and Mark purchased the business in 1982 from Charles Berry. In 1984, the Paoli Pharmacy was added to the mix. In the early 1990s, two additions were built on to the existing Gateway building.

The latest venture at the Gateway is VICTUS Health + Wellness. It was developed and now headed by Nick Katra, Tricia Psota and Jen Wilkins. It established a new standard for health services for the community. It offers cooking classes with a kitchen (to die for) and personal training sessions.

He and his wife Patricia married in 1976. They have three children — two boys and a girl. The joy of their life is granddaughter Teagan.

The family enjoys spending time at their condo in Cape May.

Henry is captain of a Sport Fishing Boat docked nearby. At times, he goes 70 to 90 miles offshore to go fishing. Tuna is a favorite but at the top of his list is “wahoo.” Never having heard of it before, I looked it up in Wikipedia. It is considered a prized game fish due to its speed and high-quality flesh. Wahoo is white or gray, dense and highly popular in many cuisines.

Henry is a real “foodie.” From planting and growing his vegetable garden at their Birchrunville home, he really enjoys eating his vegetables, all of them especially spinach. He likes to go out into the garden and pick something and eat it right on the spot. Both Henry and Patricia enjoy cooking, visiting wineries and breweries, along with theater-hopping and the Philly Pops.

Henry shares with us his all-time favorite recipe — fish, of course. Actually, the recipe is compliments of Captain Martin Dipper. Captain Dipper ran a fishing chart and handed out little recipe booklets at the end of each fishing trip featuring different fish caught on the boat.


2 to 3 lbs. fish fillets

¼ cup butter

lemon juice

2 Tbsp. white wine

salt, pepper, paprika

grated Parmesan cheese

Salt and pepper fillets. Place butter in shallow baking dish in hot oven (400-500 degrees) until it is browned. Butter well browned is the secret to this recipe. Place fillets flesh side down in sizzling hot butter and return to oven for *10 to 15 minutes. Turn with a spatula and baste with juice. Sprinkle each fillet with lemon juice, white wine, cheese and paprika. Return to oven until done – about 5 minutes. Run under broiler and broil quickly until cheese is bubbly. Baste fish with sauce and serve in the sauce.

*Baking time is really dependent on type of fish and how thick the fillets are.


Contact columnist Bette Banjack at banjack303.verizon.net. Search YouTube – with BetteBanjack as well as phoenixvillenews.com (search bar Banjack). She can also be found on Facebook.

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