January 10, 2018
Leafing through an old Gourmet – February 1981 – I came upon this vintage recipe for one of my favorite soups, which was a signature dish at The Stanford Court Hotel.
A couple of years later – in 1983 – the Stanford Court would be the scene of the first major multi-chef dinner. At the time it was considered unthinkable that a group of chefs would actually want to work together. Or that they’d manage to make a decent meal. Almost every article about the dinner began, “Too many chefs….”
It was, of course, a fantastic evening. And the start of something entirely new. If you want to see the menu, look here.
Categorised in: Vintage Books and Magazines