Imperial Valley press., 1936-12-21
News Behind the News
At the Restaurant Conference Ne!c
Ideas For The Palate TickierS Md6-
ina The Youngsters Eat

wASHINGTON-Your correspondent covered
the convention of the National Restaurant AsSo-
citation in Washington-atter tasnlon
the scheduled speech of Mr.. John E. Eber-
sole on New Ideas for the ReStauranteur SOUND
ed as if it might have poSslplhtleS MT. Eoeisoie @
had about completed a l5ooo-nlle lahsi Sap up
ON which the Ebersole family ate its way around
the country picking up new ideas IN other peo-
ple's restaurants, Mr.. Ebersoles restaurants MI
Ebersole himself being proprietor OF tea-room
in New York state. -.
Mr. Fhersole who tends toward resembling
the Rev. Gerald L. K Smith, told about the
lady out in Des Moines who gives away M iree
movie ticket with every dollar dinner and does
huge business. And about the restaurant III
Minnesota which is built trout stream
He told how he himself provided special
chairs bibs and menus for children and topped
it off with small gift for each one VINO eats ms
vegetables" He also provides az bowl OF cheese
and crackers free for customers. This costs MI
Ebersoe only four tenths of a cent per person.
but makes him seem a big-hearred fellow indeed
There were other new ideas, but the big one
was revealed when Mr.. Ebersole finished his
speech and announced that ne had new kino
of food for his audience to try.
boy brought tray of canapes which had
been prepared by the chef About 45 gents leap
ed forward-"climbed all over each other Mr..
Ebarsole remarked later with grim satisfaction
and began to MUNICH - /''e
Il have an announcement to make" Mr.:
EberSole doomed at that point. you are all
eating rattesnake meat!' -
Reactions were varied, but b. instantaneous
Some spat that which was in their mouths right
out on the floor Others tried, but found they
were too late very few remained calm and
agreed it tasted something like dark chicken
meat restaurant man from Baltimore became
i'll and had to be put to bed for couple OF
hours. ss-
Meanwhile, it was being brtited about that
the NRA banquet would be the finest meal
ever served" Chef Nicholas Marchitel of the
MayfloWer who prepared it, had fed most of
our presidents and other statesmen in the last
few years
The reStaurateurs successively ate a couple of
honeydew melons and hot-house grapes topped
with zbaglione; crabfake gunbo soup Louisian-
aise-made of crab bouillon and white meat,
rice celery, tomatoes okra, white wine and spices;
then there was broiled heart of filet mignon on
Smithfield ham with bordelaise sauce (smother
and slightly brown chopped shallots in butter,
add good burgundy wine, add brown sauce
made with marrow bone, add chopped marrow
chives, salt. red pspper and fresh-ground black
pepper; and crepes provencae oil, chives, shall
lots and bread crumbs; new peas in sweet
butter Idaho potatoes O'Brien au gratin.
And then fresh lemon sherbet with creme de
menthe, chilled tomato farci Santa Maria (To-
rnato stuffed with fresh fruit with bar lie due
dressing and unsweetened whipped cream decor
ated with sliced orange and English walnuts);
Saltines, cream cheese and guava jelly, and an
eggnog pistachio meringue with a cherry sherbet
top. Plus demitasse.