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Menu of the Week: Atlantic City’s Marlborough-Blenheim, 1914

Menu of the Week: Atlantic City’s Marlborough-Blenheim, 1914


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You might not be familiar with the name Marlborough-Blenheim, but if you happened to find yourself in Atlantic City in the first several decades of the 20th century, you certainly would be. Also, if you’re a fan of HBO’s Boardwalk Empire, which returned for its newest season Sept. 8, you’ve certainly seen its lavish and ornate façade gracing both the opening credits and many other shots (it's doubled as The Ritz-Carlton, protagonist Nucky Thompson’s home and headquarters, on the show).

Opened in 1906, the hotel was the largest reinforced concrete building in the world, and immediately became an instantly recognizable landmark with its Moorish-inspired domes and chimneys. The huge hotel served as host to many conferences, festivals, and banquets, including the annual banquet for the Carriage Builders’ National Association. We were able to track down a menu for the dinner that was held there on Oct. 1, 1914 via the New York Public Library’s online archive.

The meal that evening started with fillet of sardines (a much classier dish back then than it is now), crabmeat cocktail, consommé, and radishes, olives, and celery. The fish course was Kennebec salmon with shrimp sauce and potatoes, followed by green pepper farcie, which were just peppers stuffed with ground beef and baked. Next came orange sorbet as a palate-cleanser, then roast chicken with chestnut dressing, peas, and potatoes Saratoga, what are we call potato chips today (it’s widely accepted that they were invented in Saratoga, N.Y.). Then came salad (it wasn’t uncommon for salad to be served after the main meal back then, as lettuce helps digestion), and finally a dessert of peach parfait with whipped cream and "fancy wafers." Quite a feast!

The Carriage Builders’ National Association is long gone, and unfortunately so is the Marlborough-Blenheim. It was demolished in the 1970s, and Bally’s Park Place now stands on that location.


Atlantic City, New Jersey

Atlantic City, often known by its initials A.C., is a coastal resort city in Atlantic County, New Jersey, United States, known for its casinos, boardwalk, and beaches. In 2010, the city had a population of 39,558. [12] [13] [14] [23] [24] It was incorporated on May 1, 1854, from portions of Egg Harbor Township and Galloway Township. [25] It is located on Absecon Island and borders Absecon, Brigantine, Pleasantville, Ventnor City, Egg Harbor Township, and the Atlantic Ocean.

  • Chuen "Jimmy" Cheng (D)
  • Moisse Delgado (D)
  • Jeffree Fauntleroy II (D)
  • Jesse O. Kurtz (R)
  • William Marsh (D)
  • Aaron Randolph (D)
  • Kaleem Shabazz (D)
  • George Tibbitt (D)
  • Vacant

Atlantic City inspired the U.S. version of the board game Monopoly, especially the street names. Since 1921, Atlantic City has been the home of the Miss America pageant. In 1976, New Jersey voters legalized casino gambling in Atlantic City. The first casino opened two years later.


Menu of the Week: Atlantic City’s Marlborough-Blenheim, 1914 - Recipes

Meet the Chef: An 'InsaneLee Decadent' Story

To take a quote from an old band from Northern California.

"What a Long, Strange Trip it has been!"

If anyone had told me that I would be baking 'Cheesecakes in a Jar ®' for a living back in the 70's, 80's or 90's, I would have thought that they might have had one or two drinks too many!

Growing up in New Jersey, to be specific, on 'Da Shore', I always had a thing for food. Some of my first real jobs on the Atlantic City Boardwalk involved food making pizzas on The Steel Pier, bussing at the old Marlborough Blenheim Hotel, cooking steaks and eggs in the window at The Ranch House Restaurant and making silver dollar pancakes in the window at Nash's Beef and Beer.

My dad, L. Edison (Ed) Mathis tried to introduce me to fine foods by taking me to some truly fine restaurants and clubs including The Vesper Club in Philadelphia, Top of the Sixes in New York City, Strotbeck's and Guishard's in Atlantic City and even to L' Ermitage out in Los Angeles, but I was more of a 'normal' food kind of guy!

There was a place in Atlantic City, Shumsky's, that produced some absolutely fabulous cheesecakes and that is one of my first memories of what would eventually become my vocation.

I ended up going away to a small college in Vermont (where I first started finding out just how flavorful and useful maple syrup could be, especially in cheesecake) but ended up out west in Northern California where I started what would turn out to be 20+ years in the newspaper industry in California, New Jersey and Colorado. It took a very serious, life-threatening medical condition that made me realize that I needed to change my life and after a few more years back in Northern California. I ended up moving to Western Colorado and eventually a small town called Palisade, home of some of the best peaches in the country!

After working a few odd jobs including driving a cab, I realized that if I truly wanted to change my life, I really should go back to college and ended up making a phone call that changed my life.

The 'Aha Moment'
The local school here is Mesa State College and I called up to find out about their culinary program. I thought, what the hey, I have always loved to cook, why not see what else I can learn and see if I can make a living in the culinary field. The school directed me to call the head of the culinary program, Dan Kirby and when I did, he invited me to stop by the school the next day.

Now Dan did not know me from Adam, but spent over two hours talking with me and not just about food, but life, the universe and everything. (It did not hurt finding out he was a Springsteen fan too!)

Needless to say, I enrolled in the Colorado Culinary Academy at Colorado Mesa University the next day.

Now I still had no idea of where this would go, but I figured I could decide that after going through the program. No way did I know that this would pretty much be decided for me!

About two or three weeks into my first semester, I had brought in a cheesecake that I had been making for years, my Vermont Maple Cheesecake, and my chef instructor, Chef Jon St. Peter, took a few bites and asked me where he could get one. I looked at him and said. Give me 90 days!. 90 days later, Decadence was born!

Now, having gone through what I had the previous few years, I had virtually no money, but in asking around, I found out about The Business Incubator Center and their commercial kitchen, where new businesses could start out without incurring the expenses of getting one's own place.

I started baking and taking around samples to area restaurants and when I opened in November of 2004, I started with two clients Rooster's in Clifton and Bennett's B-B-Q in Grand Junction. (As of August 2013, we now have 15 clients throughout The Grand Valley of Western Colorado and are also available in and around the Richmond, VA region and more are coming on board!) We have also been featured in the VIP Tent at the Colorado Mountain Winefest for the past seven years.

Right before Christmas 2005, I was getting ready for a road trip back to New Jersey to see family and friends for the holidays and I stopped by the culinary school. Dan Kirby (remember him?) walked up to me with an empty jar in his hand and said. "Dude (ok, he might have not said Dude), "You should put your cheesecakes in a jar!" Now I still think he was kidding, but I could not get that idea out of my head and when I got back from New Jersey, I set out to rework all of my recipes to see if you really could bake a quality gourmet cheesecake in an individual serving jar. After quite a few attempts, we actually did it. We launched the product line at the Downtown Grand Junction, Colorado Farmer's Market in June 2006 and had no idea of what people would think. We did OK in sales that first week, a lot of strange looks (until they took a bite!) but the second week, over half of our customers were repeats and within 60 days, our 'Cheesecakes in a Jar ®' were our Number One selling product line! In September of 2008, we were honored to earn a Second Place in The Spirit of Innovation Awards, sponsored by Prepared Foods Magazine and Ventura Foods! (It seems that we were beaten out by some small company called Kraft Foods!) We are one of the smallest companies ever to win this award and the first Colorado company to place!

We have received media coverage everywhere, from TV, radio and newspaper coverage here in Western Colorado, to TV in Denver and NYC as well as newspapers and TV coverage in Richmond, VA and have been reviewed on blogs and websites from Coast to Coast . People still ask me why I do what I do and actually it is pretty simple. "The looks of people's faces when they take their first bite!"

The Recession hit us hard, as it did many of the small companies around the country. We lost three of our biggest wholesale clients (They went out of business), our on-line business virtually disappeared and we almost went out of business at least three times. We 'tightened our belts', took on some part-time jobs, did whatever we had to do and slowly, slowly, the recession seemed to recede.

From 2013 to 2014, we experienced a 75% growth rate and 2014 turned out to be the best year since before the recession.

As of January 2018, we now offer 20 varieties with 16 dessert cheesecake flavors, including four gluten-free flavors, and four Savory Craft Spreads (including The Roasted Garlic),supplemented by our seasonals and more are on the way. In June of 2015, we also launced our newest product line, of 'shelf-stable' products, the first being our Award-Winning 'Colorado-Style' Southern Chow Chow.

So, thank you for the past years and we look forward to serving you in the future!

Lee Mathis
Decadence Gourmet Founder

"What a Long, Strange Trip it has been!"


Contents

This list shows firms in the Fortune Global 500, which ranks firms by total revenues reported before March 31, 2017. [8] Only the top five firms (if available) are included as a sample.

Rank Image Name 2016 revenues (USD $M) Employees Notes
250 Manulife $40,238 34,500 Multinational banking, financial services and insurance carrier in Toronto. Manulife is the largest insurance concern in Canada.
266 Power Corporation of Canada $38,286 30,259 Diversified international management company primarily focused on the financials sector and including holdings in telecommunications and media. Subsidiaries include Power Financial, Gesca and Great-West Lifeco.
290 Magna International $36,445 155,450 Global automotive supplier and one of the largest automobile parts manufacturer in North America. Supplier to the Ford Motor Company, General Motors, and Tesla, Inc., the firm operates in 29 countries.
293 George Weston Limited $36,211 195,000 Diversified food processing and retail distribution firm founded by George Weston in 1882. Includes supermarket chains under the Loblaw Companies umbrella and the Wonder Bread brand of bread.
304 Royal Bank of Canada $34,904 75,510 Multinational financial services firm based in Toronto [9] and the largest bank in Canada. Subsidiaries include City National Bank and RBC Bank

This list includes notable companies with primary headquarters located in the country. The industry and sector follow the Industry Classification Benchmark taxonomy. Organizations which have ceased operations are included and noted as defunct.


I visit this Shoprite often and the people are friendly. Their bread is usually soft and so are most of the baked goods. The fried chicken, from my experience, can get a little too salty but it isn't dry.

Posted by Irenonsen E. from Yelp on April 20, 2017. Brought to you by binglocal.

Parking is terrible. The lunch meat counter is horrible. I stood there only me and another person who was being waited on and I counted 8 people standing around talking took me 20 minutes to get waited on. I stood there and watched my clock just to see how long it took. They talk way to much.

Posted by Melinda Connelly-Ade on October 04, 2016. Brought to you by facebook.

12 registers and only 3 open at a time. Mangers get more cashiers on and stop walking around looking busy!!

Posted by Joe Delly on July 30, 2016. Brought to you by facebook.

Has all your shopping needs. Can be hard to find parking around holidays and pre-storm but still better than the alternatives.

Posted by Joe S. from Yelp on June 25, 2016. Brought to you by binglocal.

Not that anyone will read this but I drove past shoprite in Galloway and watch someone dump over 100 cartons of eggs in the trash. I get that some may have been broken and such but don't you think the community could be better served if you donated the good ones to a food bank or homeless shelter? Very sad to see that today

Posted by Scott Becker on April 26, 2016. Brought to you by facebook.


So what is San Marco? The answer to that and more on one of N.J.’s most accommodating wineries

The Quarella family in 1999 planted three acres of grapevines and converted an old barn on the original 20-acre homestead into a tasting room and winery. And, with that, Bellview Winery was born.

The Bellview story starts with Angelo and Maria Quarella who emigrated from Italy and purchased a small farm in Landisville, New Jersey, in 1914, according to the comprehensive history section on the winery website. They planted strawberries and watermelons between the stumps of trees that they cleared from the land and their 20-acre homestead produced sweet potatoes, onions, peppers, cucumbers, garlic, lettuce and almost any other vegetable that the family could make a living from.

Decades later, Bellview shifted to direct retailing as customers visited to pick their own strawberries and purchase their Christmas trees. A new barn was built to store hay bales that were produced for horse feed. In the 1990s the farm expanded to its present size of 150 acres, adding another new barn and a loading dock.

In 2001, Bellview Farms added one more component: Bellview Winery, owned and operated by Nancy and Jim Quarella.

It began with the planting of 3 acres of grapevines and the conversion of an old barn on the original 20-acre homestead into a tasting room and winery. The renovated building that is today’s winery houses Angelo’s original wine cellar where, for decades, Quarellas have made their wines, according to the website.

Bellview sources 50 acres of grapevines made up of 21 varieties of wine grapes and produces over 8,000 cases of wine per year. Jim’s youngest son, Scott Quarella, is the fifth generation of the Quarella family to tend to the estate.

Located in the Landisville section of Buena in Atlantic County, New Jersey, it’s around 40 miles by road northwest of Atlantic City and 42 miles by road southeast of Philadelphia.

It produces more than a dozen estate-grown varietals as well as a selection of white, red, fruit, and specialty wines including a Port and an ice style wine. It’s also one of the few in the region to produce a dandelion wine.

Even with New Jersey’s current rule of 50 percent indoor occupancy because of COVID-19, there is room inside and plenty of space outside. Bellview in the past has staged a number of events, including its Seafood Festival, Harvest Party, and Italian Festival. It also welcomes private events.

In addition to the occupancy rules, the guidelines in New Jersey still prohibit tastings and sittings at the bar.

Below is the latest in the “6 Questions” series of interviews with winemakers and owners of East Coast wineries, which looks behind at what has been a turbulent year and, with optimism, looks ahead. Thanks to Jim Quarella for taking these on.

Q, How did the vineyard handle the winter I assume it was more snow than damaging cold? How many acres are you farming and when did you start? Has it evolved much through the years in terms of trying some newer varieties?

A, Our vineyard handled the winter well. We ended up with plenty of snow this year, but there were no events of extreme temperature fluctuation that could harm the vines. They remained dormant the entire winter and now buds are beginning to swell. Some of our natives already have 1- to 2-inch-long shoots and are going strong. Fingers crossed for an uneventful spring without frost.

Bellview Winery, in Landisville, New Jersey, in the past has staged a number of events, including its Seafood Festival, Harvest Party, and Italian Festival. It also welcomes private events.

We planted our first 3 acres of grapes in the year 2000. That planting consisted of one acre each of Chardonnay, Cabernet Sauvignon and Chambourcin. Throughout the years we added acreage, and currently we’re up to 50 acres of vineyards with over 20 different varieties of wine grapes. At first, we were planting a lot of vinifera as that was what was in demand from the consumer, but as time went on we’ve been planting more and more hybrids [or new varieties as I like to call them], and even pulling out plantings of vinifera for their lack of consistency between vintages. We have tried many new varieties through the years some have worked well for us and some we pulled the plug on after several years. Those that we’ve come to really like for their consistency, sustainability and quality are Blaufrankisch, Gruner Veltliner, Viognier, Chambourcin, Merlot, Cabernet Franc, Vidal Blanc, Traminette and Regent.

Most recently we’ve been playing with a grape variety brought into the U.S. by the Outer Coastal Plain Vineyard Association through Foundation Plant Service quarantine from Italy, named San Marco. The first few plants we put in the ground showed encouraging results, so in 2018 we planted a row of 50 vines from which we have been able to get a small harvest of grapes, as well as some bud wood that we sent to Double A vineyards for propagation. We’ll be planting a full acre of San Marco next week. You can find more information on San Marco at the website of the Outer Coastal Vineyard Association (of which I am the president) at https://outercoastalplain.com/new-varietals. Two other new varieties that we’ll be planting next week are Saperavi, native to Georgia, and Tannat, which originated in Basque. Both have good cold hardiness. We anticipate the Saperavi making an excellent varietal on its own, and the Tannat will primarily be used in blends.

Q, Two varieties I want you to tell me about in terms of maintaining them: the Blaufränkisch and Traminette. How do you like working with them? How are the yields? And are you finding new fans of both of them among your customers?

A, We are big fans of both of these varieties both in the vineyard and in the winery. That’s when we get really excited when both the vineyard manager and the winemaker like a grape variety. It’s hard to find that balance! In the vineyard, the Traminette is very disease-resistant and has good cold hardiness, the only drawback is that the tonnage our plantings yield seems not to be very consistent from year to year. The Blaufränkisch is a consistent producer in terms of tonnage and has great cold hardiness for a vinifera. It ripens earlier than most reds, so we don’t have to worry as much about having a long season in order to get mature fruit like you do with Cabernet or Petit Verdot.

Both the Blaufränkisch and Traminette are popular wines with our customers. The Blaufränkisch makes an excellent red wine with lots of fruitiness and body. The Traminette has amazing aromas and a delightful citrusy fruitiness. We make a point to share them with customers and educate them about each variety. Often we find customers liking the Blaufrankisch just as much as a Merlot and the Traminette on par with a Pinot Grigio.

Q, Gotta ask about the wine you sell that sends a donation to animal rescue. How long have you been doing that and what led you to start the relationship? A very cool idea.

A, We began that toward the end of February this year. We’re all animal lovers here, and when we were contacted by One Love Animal Rescue about doing a fundraiser together we jumped on it. We put this together and have been happy to see customers participating.

Q, What an interesting trio: port, ice wine and dandelion wine. I don’t know of ANYONE who does all three. Did you start making them all around the same time or did each one sort of evolve on its own?

A, We enjoy making different styles of wine and experimenting with new ideas. It keeps our brains sharp, plus playing around with new things is always fun. Each of them evolved on their own as we tried new things.

I was interested in making a Port early on and planted Touriga National and Tinta Cao to use for it, but over time I saw those varieties weren’t performing well in our growing environment. We’ve since removed those varieties, and are now making our Port from Petit Verdot and Chambourcin, which I find to be great varieties for our region. In the past five years, we added another dimension to our Port, which was to have some of our wine distilled by a local distiller into brandy and then use that brandy in our Port. Generally, winemakers will use a neutral brandy they purchase from who knows where to fortify their Port. Now that the brandy we add to our Port also comes from our farm, we can truly say it is an estate-grown Port. Not to mention it tastes better!

Our Ice wine is made in the ice wine style from Vidal Blanc, but because we aren’t far enough to the north to have freezing conditions late in the fall/early winter, our Ice wine is made cryogenically. This gives us the same juice to start the fermentation that you would produce making ice wine in the traditional style.

The veranda at Bellview Winery, which was finished last year.

The dandelion wine actually comes from an old recipe that our family has made here since 1914, when the original farm (where our winery is located) was purchased. It was an activity that our family and their friends would do together, much like making salami or tomato sauce. My Great Aunt Ada was in her early 90s when we started the winery, and she oversaw the first batch we made there. I had ideas for changes to make it easier for us to produce commercially, but she told me “You’re going to ruin it!”. I decided she was right, and we make it true to the family recipe to this day. We’ll be picking the dandelions for the 2021 vintage within the next two weeks.

More recently we’ve played around with Beaujolais, Orange Wine, and pét-nat. Just last summer we released our first pét-nat to customers, who have been loving it. We’re planning on trying a Piquette this upcoming harvest. If it’s tasty we may scale it up for sale to customers.

Q, Your Coeur d.Est does the makeup of that change from year to you, and how long do you barrel and bottle age that before it hits the shelves? I see some of your other reds are priced higher, but I assume that one is your flagship?

The wines that make up our Coeur D’est blend will change from year to year. It can be made from Cabernet Franc, Merlot, Petit Verdot, Syrah, and Cabernet Sauvignon, but must contain 25% Chambourcin. We do blending trials each vintage to find the right mixture. Generally, it is barrel-aged for at least a year, but it depends on the blend composition, the vintage, the barrels it’s in and how it’s tasting as it ages. We make this blend in conjunction with several other OCPVA wineries, here’s some more info: https://outercoastalplain.com/coeur-dest , https://outercoastalplain.com/blend-parameters , https://outercoastalplain.com/participating-vineyards

Q, My one question I ask everyone. How has this past year been for you and the winery? More exhausting? Will there be anything you adopted during the pandemic that you can see continuing even after things settle down?

A, This past year was challenging, but not without its silver linings. First and foremost, I’m happy to say that my family and all of our staff are healthy and well. I know people who weren’t as lucky, which is a tragedy. In quarantine, we had the opportunity to do a lot of thinking and planning, which has been a good thing. We also had fun adding 20 chickens and a large garden to the farm.

The winery had to adapt quickly after New Jersey was shut down in March. We did as much as we could online with E-commerce and virtual tastings, as well as at the winery with curbside pickups, drive-through events, and online social gatherings, to provide some much-needed community among our followers. In the middle of June, we were permitted to have outdoor seating. It was slow to start but became popular as we got into the summer. We’re very fortunate to have our huge outdoor area outside the winery to accommodate people safely. There are certainly things that we started doing during the pandemic that we’ll continue going forward, such as requiring reservations for tables and offering wine flights [as a substitution for pouring tastings at the counter], which customers really seem to enjoy. Instead of holding our large festivals a few times in the summer, we did much smaller, safer evening events every weekend, with a food truck and a musician on stage. People really appreciated these evenings out, and we’ll be continuing them this summer as well.


8 Ways to Use Alfredo Sauce Beyond Pasta

The history of Alfredo sauce has celebrity roots of the silent film variety. Its origin begins in Rome when in 1914, the owner of the restaurant Via della Scrofa, Alfredo di Lelio, was desperate to find a cure for his wife Ines’ pregnancy nausea. In an effort to keep her meal simple and comforting, he tossed together hot pasta with Parmesan cheese and butter. It did the trick and she found it so appealing that the dish soon appeared on the restaurant menu as the “fatte in case” or housemade pasta.

A few years later, in 1920, the Hollywood couple Mary Pickford and Douglas Fairbanks stopped by Alfredo’s restaurant and ordered the fettuccine which happened to be the pasta of the day with its humble sauce of butter and Parmesan. They were such fans of it that they collected the recipe and brought it home to California where Italian restaurants started serving it to their hungry patrons.

Alfredo fettuccine is such a classic dish that it’s hard to imagine the world without it. Today, there are many variations of Alfredo sauce but the traditional ingredients of butter and Parmesan are the benchmarks of this recipe. Pasta is the natural pairing but there are so many other ways to incorporate Alfredo sauce into your recipes. It adds a cheesy flavor, velvety texture, and just the right hint of salt. Here are ideas for how to tuck it into your next dip, marinade, casserole, or vegetable roast:

1. Dressing: Swapping out ingredients like heavy cream or sour cream for Alfredo sauce in a dressing recipe adds extra flavor and creaminess to salads.

2. Marinade: Use Alfredo sauce as a marinade for your next pork loin, beef roast, or whole chicken. It not only adds flavor but also keeps the protein tender and moist as it roasts.

3. Dip: Creamy ingredients like milk, heavy cream, or sour cream can be swapped out for Alfredo sauce which transforms a neutral dairy flavor with a hint of buttery cheese. Alfredo dip is perfect for pretzels, vegetables, and crackers. Add a splash of wine and heat it up for your next fondue party.

4. Meatloaf and Meatballs: Replace half of the tomato sauce you would normally use to prepare meatballs or meatloaf with Alfredo sauce for creamy texture and cheesy flavor.

5. Pizza: Pizza was born to meet Alfredo sauce. Replace all of the pizza sauce or just a portion of it with Alfredo for extra cheesiness and a silky bed of flavor for your other toppings.

6. Vegetable Roast: Hearty vegetables like cauliflower, parsnips, potatoes, and carrots are ideal counterparts for Alfredo sauce. Slather them in it before roasting to keep the vegetables tender and to add flavor.

7. Fish and Vegetable Sauce: Alfredo sauce gussies up a fish or vegetable dish in a way that keeps it simple yet elegant all at the same time. Drizzle it over crispy roasted fish or roasted or poached vegetables for a flavor sensation that will keep everyone at the table happy.

8. Casseroles: Swap out ingredients like heavy cream, sour cream, or grated cheese for Alfredo sauce in your next casserole. It’s a guaranteed win at your next potluck.

This is an authentic Alfredo sauce recipe with superb detail and the omission of cream cheese, a modern addition that no classic cook of Alfredo sauce would ever add to this Italian classic. Get the recipe.

Swap out the buttercream in this recipe for Alfredo sauce for a hit of cheese and voluptuous dose of velvety texture. It will soon become your go to for salads and vegetable dipping with its fresh note of dill and parsley and its flash of heat from the cayenne pepper. Get the recipe.

Roasted cauliflower is the new beef roast and this recipe delivers in texture, flavor, and healthful virtue. Instead of using one cup of grated cheddar use one half cup and replace the other half with Alfredo sauce. It will add creaminess and flavor and seep deeply into the florets as it roasts, hitting every nook and cranny. Get the recipe.

Grilled chicken is the perfect counterpart for Alfredo sauce. In this recipe, replace the heavy cream with Alfredo for extra silkiness and a cheese flavor note that marries well with the brightness of the lemon. Get the recipe.

Add more pizzazz to a classic casserole at your next potluck by swapping out the heavy cream for Alfredo sauce. The cracker topping adds an addictive crunch and the onions and garlic provide a hefty dose of flavor that pairs so well with the trio of cheeses that make an ordinary vegetable like broccoli really sing. Get the recipe.

There’s no easier way to add Alfredo sauce to a recipe than by swapping out everything but the arugula and halibut in this recipe for Alfredo. It’s such a quick and painless way to prepare a healthy, satisfying meal on a busy weeknight. The halibut holds up well to the richness of Alfredo and the notes of the arugula adds a feisty note of pepper. Get the recipe.


Mayors of Atlantic City

Name Year(s) as Mayor
Chalkley S. Leeds 1854 - May 26, 1856
Richard Hacket May 26, 1856 - June 23, 1856
John G.W. Avery June 1856 - 1857
Dr. Lewis Reed 1858 - 1861
Chalkley S. Leeds 1862
Jacob Middleton 1863 - 1864
Robert T. Evard 1865
David W. Belisle 1866 - 1867
Lemuel C. Eldridge 1868 (three months)
John J. Gardner 1868 - 1872
Charles Souder 1873
John J. Gardner 1874 - 1875
Willard Wright 1876 - 1877
John L. Bryant 1878
Willard Wright 1879
Harry L. Slape 1880
Willard Wright 1881
Charles Maxwell 1882 - 1885
Thomas C. Garrett 1886
Samuel D. Hoffman 1887 - 1891
Willard Wright 1892 - 1893
Franklin P. Stoy 1894 - 1897
Joseph Thompson 1898 - 1899
Franklin P. Stoy March 20, 1900 - July 22, 1911
George Carmany 1911 (six months)
Harry Bacharach - May 1912
William Riddle 1912 - 1916
Harry Bacharach 1916 - 1920
Edward L. Bader 1920 - January 29, 1927
Anthony M. Ruffu, Jr. 1927 - June 1930
Joseph Paxson (acting mayor) 1930 (three weeks)
Harry Bacharach July 10, 1930 - July 18, 1935
Charles D. White July 1935 - 1940
Thomas D. Taggart, Jr. May 1940 - 1944
Joseph Altman 1944 - January 10, 1967
John A. O'Donnell (acting mayor) January 10, 1967 - January 17, 1967
Richard S. Jackson January 17, 1967 - November 10, 1969
William T. Somers November 12, 1969 - May 1972
Joseph Bradway, Jr. May 16, 1972 - March 1976
Joseph Lazarow May 1976 - July 1, 1982
Michael J. Matthews July 1, 1982 - March 14, 1984
James L. Usry March 14, 1984 - July 2, 1990
James Whelan July 2, 1990 - December 31, 2001
Lorenzo Langford December 31, 2001 - January 1, 2006
Robert Levy January 1, 2006 - October 10, 2007
William Marsh (acting mayor) October 10, 2007 - November 21, 2007
Scott K. Evans November 21, 2007 - November 13, 2008
Lorenzo Langford November 13, 2008 - January 1, 2014
Donald A. Guardian January 1, 2014 - December 31, 2017
Frank M. Gilliam Jr. January 1, 2018 - October 3, 2019
Marty Small Sr. October 4, 2019 - present
From 1854 to 1886, the mayor’s term of office was one year. From 1886 to 1912, the mayor’s term of office was two years. In 1912, the term of office became four years.

In November 2000, Atlantic City voters approved a referendum changing the date and form of municipal elections. Previously held in May, the date for elections was moved to November, and political party affiliation was included on the ballot. The first election following the referendum was held in November 2001, and the new mayoral term began on January 1, 2002.

The city’s first African-American mayor was James L. Usry. Atlantic City has never had an elected female mayor.

Related Resources in the Heston Collection

Detroit Bureau of Governmental Research. The Government of the City of Atlantic City, New Jersey: a report prepared for the Atlantic City Survey Commission. Detroit, Mich.: The Bureau, 1930. [photocopy]
Butler, Frank. Book of the Boardwalk. Atlantic City, NJ: Haines and Co., 1952.
English, A.L. History of Atlantic City, New Jersey. Philadelphia, Pa.: Dickson and Gilling: 1884.
Heston, Alfred M. History of Atlantic City Hall and Jail. [Atlantic City, NJ]: Alfred M. Heston, 1901.
Paulsson, Martin W. Politics and Progressivism in Atlantic City: a brief hour of reform. Ann Arbor, Mich.: University Microfilms, 1992. [photocopy]
University of Pennsylvania, Government Study Group, Department of Political Science. A New Government for Atlantic City: a strong mayor strong council plan. [Philadelphia, Pa.]:University of Pennsylvania, 1979.

Subject File:
Mayors of Atlantic City
Atlantic City - City Hall Officials
Additionally, there are biography files for most of the mayors, by last name.

Archival Collections:
Mayor Thomas Taggart Papers
Please see the Heston Collection Indexes at the Reference Desk to locate photographs and postcards on this subject.

How did the Miss America Pageant start?

As early as 1902, Atlantic City merchants promoted a Floral Parade of bathing beauties. In the early parade, the decorated rolling chairs were judged, rather than the ladies riding in them.

In 1921, as a device for extending the summer season beyond Labor Day, some Atlantic City businessmen organized a small-scale beauty contest. Seven cities in the Northeast each sent a "beauty maid" to represent them in the contest during the first week of September. The first winner was sixteen year-old Margaret Gorman, representing Washington, D.C., who was awarded a Golden Mermaid statue and the title "Miss America". The first contestants, clad in bathing suits, were judged solely on their appearance. From this two-day event evolved the Miss America Pageant.

How did Chicken Bone Beach get its name?

The sandy stretch from Missouri Avenue to Ohio Avenue was a dedicated area where African Americans could enjoy the Atlantic City Beach from 1900 until the early 1950s. This segregated beach came to be known as Chicken Bone Beach, as families and visitors arrived for a day at the beach with chicken dinners packed in picnic baskets.

African American visitors to Chicken Bone Beach included Sammy Davis, Jr., Ella Fitzgerald, Count Basie, Duke Ellington, the Club Harlem showgirls, Jackie Robinson, Lena Horne, and Sugar Ray Robinson. Musicians would hold impromptu concerts on the stretch, while children and adults splashed in the ocean and played on the sand. The Atlantic City Beach Patrol employed an all-black patrol that guarded Chicken Bone Beach at Missouri. The first black beach patrol captain was William Rube Albouy.

The City of Atlantic City designated Chicken Bone Beach as a local historic site on August 6, 1997. Currently, a historical foundation exists to promote family programs and activities at Missouri Avenue, including a summer jazz concert series.

Chicken Bone Beach Historical Foundation

Related Resources in the Heston Collection

Levi, Vicki Gold. Atlantic City, 125 Years of Ocean Madness. New York: C.N. Potter, 1979.

Subject Files:

Chicken Bone Beach
Black History in Atlantic City

Archival Collections:

"30 Years, 30 Voices" Oral History Project, 2008: Interview with Henrietta Shelton
Chicken Bone Beach Collection
Audrey Hart Photograph Collection
Please see the Heston Collection Indexes at the Reference Desk to locate some of the photographs and postcards on this subject.

What is a jitney?

The first jitneys in Atlantic City date to March 1915 and looked very similar to regular cars. They were large, black Ford model-T touring cars which used a rope-and-pulley system to open the back doors. Over the years, there have been more than eight different designs and at least four different colors for the Atlantic City jitneys. The current version, introduced in 1997, is a thirteen-passenger light-blue mini-bus by Champion Motor Coach. In 1982, a retired 1963 jitney was donated to the Smithsonian Institution National Museum of American History.

RELATED RESOURCES IN THE HESTON COLLECTION

City of Atlantic City. City Ordinances, 1915-1917, 1920, 2008, and other years.

"Jitneys of Atlantic City." Motor Coach Today, vol. 4, no. 2 (April –June 1997).

"The Vogue of the Jitney." The Detective, vol. XXI, part 11 (June 1915).

Subject Files:
Jitneys
Transportation

Archival Collections:
Please see the Heston Collection Indexes at the Reference Desk to locate photographs and postcards on this subject.

What is the connection between the game Monopoly and Atlantic City?

Soon friends and family gathered nightly to sit round the kitchen table to buy, rent and sell real estate, all part of a game involving spending vast sums of play money. It quickly became a favorite activity among those with little real cash of their own. The friends soon wanted copies of the game to play at home (especially the winners.) The accommodating inventor began selling copies of his board game for four dollars each. He then made up a few sets and offered them to department stores in Philadelphia.

Darrow continued to manufacture the game he hired a friend in the printing business to produce five thousand copies. He filled orders from department stores including F. A. O. Schwarz. One of his customers was a friend of Sally Barton, the wife of Parker Brothers' president, George Parker. The friend told Mrs. Barton about how much fun Monopoly was, and the friend also suggested that Mrs. Barton tell her husband. Mr. Barton listened to his wife and bought a copy of the game. He arranged to discuss business with Darrow in Parker Brothers' New York office and offered to buy the game and give Charles Darrow royalties on all sets sold. Darrow accepted in 1935 and permitted Parker Brothers to develop a shorter variation on the game, included as an option to the rules.

The royalties from Monopoly made Charles Darrow a millionaire, the first game inventor to make that much money. In 1970, a few years after Darrow's death, Atlantic City erected a commemorative plaque in his honor. It stands on the Boardwalk, near the corner of Park Place.

Related Resources in the Heston Collection

Rod Kennedy, Jr. and Jim Waltzer. Monopoly, the story behind the world’s best-selling game. Layton, Utah: Gibbs Smith, 2004.

Philip Orbanes. The Monopoly Companion. Boston, Mass.: Bob Adams, Inc., 1988.

Subject Files:
Monopoly

Archival Collections:
ACFPL Game Collection

ACFPL Collection of Atlantic City Photographs – Uncataloged Photographs by subject

What is the origin of the rolling chairs on the Boardwalk?

RELATED RESOURCES IN THE HESTON COLLECTION

Frank Butler. Book of the Boardwalk. Haines and Co.: Atlantic City, NJ, 1952.
A.E. Seidel. 100 Years of Boardwalk Rolling Chairs. N.p.: Atlantic City, NJ, 1984.
Bryant Simon. Boardwalk of Dreams. Oxford University Press: New York, 2004.

Subject Files:
Rolling Chairs
Rolling Chairs News Excerpts (388.341 Rol)

Archival Collections:
Please see the Heston Collection indexes at the Reference Desk to locate postcards and photographs on this subject.

When did Steel Pier open?

Billed as "the Showplace of the Nation", it quickly became known for showcasing the world's top entertainers. From the 1920s through the 1950s, everyone who was anyone played Steel Pier. Annie Oakley headlined the opening festivities on June 18, 1898. W.C. Fields was a member of the minstrel group that appeared during the Pier's inaugural season, but headline appearances quickly followed for him and many others. Guy Lombardo, Benny Goodman, Jimmy Dorsey, Mae West, Charlie Chaplin, The Three Stooges, Bob Hope, Amos 'n Andy, Frank Sinatra - all entertained on Steel Pier. Many Big Bands launched their careers with a stint on Steel Pier. The Diving Horse was also a mainstay on Steel Pier for many years.

Related Resources in the Heston Collection

Jim Futrell. Amusement Parks of New Jersey. Mechanicsburg, Pa.: Stackpole Books, 2004.

Steve Leibowitz. Steel Pier, Atlantic City: Showplace of the Nation. West Creek, NJ: Down the Shore Pub., 2009.

Vicki Gold Levi. Atlantic City, 125 Years of Ocean Madness. New York: C.N. Potter, distributed by Crown Publishers, 1979.

Jim Waltzer and Tom Wilk. Tales of South Jersey: Profiles and Personalities. New Brunswick, NJ: Rutgers University Press, 2001.

Subject Files:
Diving Horse
Piers – Steel Pier
Piers – Steel Pier Programs

Archival Collections:
ACFPL Collection of Atlantic City Photographs, Steel Pier Ford Motor Co. Exhibit Photographs, 1940

Please see the Heston Collection Indexes at the Reference Desk to locate photographs and postcards on this subject.

What is the history of the diving horse?

According to Atlantic City historian Allen "Boo" Pergament, William F. "Doc" Carver, a former show partner of "Buffalo Bill" Cody invented the diving horse act in 1881 after a wooden bridge gave way under him, and he and his horse fell into the Platte River in Nebraska. He turned this episode into an act and performed it at county fairs. Frank P. Gravatt, an Atlantic City hotel builder, brought the act to Steel Pier in 1928.

Sisters Sonora Webster Carver and Arnette Webster French were among the first diving horse riders. In August 1931, Sonora Webster Carver was blinded in a diving accident when the horse landed badly. She continued to dive, though. Her story was depicted in the 1991 Walt Disney movie, Wild Hearts Can’t Be Broken.

Lorena (or Leonora) Carver, 1913-1938
Sonora Webster Carver, 1923-1942
Shae Chandler
Josephine Knox DeAngelis, 1935-1942
Patty Dolan
Margaret (or Marjorie) Downs, 1933-1934
Elsa
Arnette Webster French, 1928, 1931-1935
Olive Gelnaw
Barbara E. Gose, 1967
Grace, 1936
Florence Virginia Thompson Griffith
Marion S. Hackney
Lynne Jordan, 1960s
Marie, 1929, 1931
Marty
Terrie McDevitt, 1976-1978
Ann Miles, 1960s
Elsa Rahr

Some of the diving horses were:

Apollo
Dimah
Duchess of Lightning (or Lightning)
Emir
Gamal
Gordonel
John the Baptist
Judas
Junior
Klatawah
Lorga (or Lorgah)
Powderface (or Powder Face)
Pure as Snow (or Snow)
Red Lips
Shiloh
Silver King

Related Resources in the Heston Collection

Sonora Carver. A Girl and Five Brave Horses. Garden City, NY: Doubleday, 1961.

Linda Oatman High. The Girl on the High-diving Horse. New York: Philomel Books, 2003.

Vicki Gold Levi. Atlantic City, 125 Years of Ocean Madness. New York: C.N. Potter, distributed by Crown Publishers, 1979.

Jim Waltzer and Tom Wilk. Tales of South Jersey: Profiles and Personalities. New Brunswick, NJ: Rutgers University Press, 2001.

Wild Hearts Can’t Be Broken. Walt Disney, 1991. (video and DVD)

Subject Files:
Carver, Lorena
Diving Horse
Downs, Margaret H.
Piers – Steel Pier Programs

Archival Collections:
Please see the Heston Collection Indexes at the Reference Desk to locate photographs and postcards on this subject.

When did the first picture postcards appear in the United States?

Related Resources in the Heston Collection

James D. Ristine. Atlantic City. Arcadia Publishing, 2008.

Archival Collections:

ACFPL Collection of Atlantic City Postcards

Anthony J. Kutschera Postcard Collection

Where is the All Wars Memorial Building?

In the 1920s, Atlantic City erected two buildings in memory of the area’s war veterans.

The All Wars Memorial Building at 814 Pacific Avenue opened on April 24, 1924. It was used as headquarters for the City’s white veterans’ groups. The building boasted a 600-seat auditorium and a dining room that seated 280. This building was purchased and demolished by the Trump organization in the 1990s.
All Wars Memorial Building at Night
(Pacific Ave.)
. (1935, H009.725.94All309 ACFPL Heston Collection)
The other building, known variously as the Westside or Northside All Wars Memorial Building or the Old Soldiers’ Home, is located at 1510 Adriatic Avenue. It was dedicated on August 15, 1925 and served as a center for the resort’s black veterans. The building originally included dormitories, which were later converted in two 1,500-seat auditoriums and meeting rooms.

Rheims Post 564 of the Veterans of Foreign Wars began campaigning in 1920 for a building for veterans. Wounded veterans were often sent to the seashore to recover, but there was not a home for black veterans. In February 1921, the City commissioners authorized the construction of “a building to be dedicated to public use as a permanent memorial commemorative of the services of the soldiers and sailors of the colored race of the City of Atlantic City, who have served in any war in which the United States has participated” (City of Atlantic City Public Ordinance No. 6, 1921). Various individuals and corporations donated more than $45,500 for the construction of the Old Soldiers’ Home.

The Old Soldier’s Home served as the center for the City’s Northside residents and members of that area’s Veterans of Foreign Wars, the American Legion, and the United Spanish War Veterans for many years.

As of 1998, the building was not listed on the National Historic Register. In 2005, the City of Atlantic City decided to renovate the Old Soldiers’ Home, expending $11.2 million for the project. The renovation includes two additions, making the structure 29,100 square feet. The renovated building includes three ballrooms, improved kitchens, tennis courts, and a memorial to the resort’s soldiers. The project was completed in 2008 and the building was reopened for public use.
All Wars Memorial Building Renovations, from the corner of New York and Drexel Avenues.
(2008, H009.AllWars2008.corner of NY and Drexel)
[Gary Baker, for the City of Atlantic City]

Related Resources in the Heston Collection

City of Atlantic City, Public Ordinances, 1919-1924.

Subject Files:
Parks/Memorials/Monuments – War Memorials – All Wars Memorial Building

Archival Collection:
All Wars Memorial Buliding [Pacific Avenue building] Guest Book, 1924-1933. [Part of H041, Col. John Jacob Astor Camp #28 Records.]

Please see the Heston Collection Indexes at the Reference Desk to locate photographs and postcards on this subject.

Why does Atlantic City claim to have the first “airport”?

The name "airport" was coined in Atlantic City to designate its airfield, Edward L. Bader Field, which was accessible from both air and water. No actual record exists for who is responsible for the name, but two stories exist. Henry Woodhouse, one of the owners of the field is said to have come up with the name when it opened on May 10, 1919. A second story tells of a newspaperman, William B. Dill, editor of The Press of Atlantic City, first using the term. What is known is that immediately following the 1910 Atlantic City Aero Show, in which the airplanes took off from the beach, famous air-traveler Augustus Post wrote an article entitled "Atlantic City, the New Air Port".

Related Resources in the Heston Collection

Frank Butler. Book of the Boardwalk. Atlantic City, NJ: Haines and Co., 1952.

Atlantic City Airports: clippings, 1941-1970. Atlantic City, NJ: Atlantic City Free Public Library, 1994.

Subject Files:

Aviation - Airports and Airlines – Bader Field
Aviation History
Aviation History - Aero Show Meet 1910
History of Atlantic City – Firsts

Archival Collections:
ACFPL Collection of Atlantic City Photographs, Aero Show Meet, 1910

ACFPL Collection of Atlantic City Photographs, Civil Air Patrol

Please see the Heston Collection Indexes at the Reference Desk to locate other photographs and postcards on this subject.

Who was Sarah Spencer Washington?

Madame Washington has been called one of the most important business executives in the black community. She was honored at the 1939 New York World's Fair as one of the "Most Distinguished Businesswomen". She founded a nursing home - Apex Rest - for the elderly in Atlantic City, and after encountering discrimination at the local golf course, she established her own for people of all races to enjoy a round of golf. She initiated an Easter Parade for African Americans in Atlantic City when they were denied entry to the annual event on the Atlantic City Boardwalk. She was also an active member of the Atlantic City Board of Trade.

Related Resources in the Heston Collection

Atlantic City Board of Trade. Board of Trade: Annual Directory. Atlantic City, NJ: The Board, various years.

Subject Files:
Black Businesses
Sara Spencer Washington

Archival Collections:
Apex Country Club Photograph Collection

Sarah Spencer Washington Exhibit Materials

Who was Nucky Johnson?

Johnson graduated from Atlantic City High School in 1900. In 1905, he was appointed undersheriff (his father was sheriff), and in 1908, he was elected sheriff when his father's term expired. He became secretary of the powerful Atlantic County Republican Executive Committee in 1909. In 1911, local political boss Louis Kuehnle was convicted on corruption charges and imprisoned Johnson allegedly succeeded him as boss. Officially, Johnson held various jobs, including Atlantic County Treasurer (1914), County Tax Collector, publisher of a weekly newspaper, bank director, president of a building and loan company, director of a Philadelphia brewery, and salesman for an oil company (after 1945).

Related Resources in the Heston Collection

William McMahon. So Young, So Gay! Atlantic City, NJ: Press Publishing, 1970.

Subject Files:
Enoch "Nucky" Johnson
Nelson Johnson
Organized Crime

Archival Collections:
ACFPL Collection of Atlantic City Photographs

ACFPL Living History Project (interviews that mention Nucky Johnson include #2 Leon Binder, #23 Frank Hires, # 27 Leslie Kammerman, #33 James Latz, #52 Eddie Solitaire, and Anonymous Interview #5 "Chester").

Atlantic City Board of Trade advertising pamphlets

Who was Alfred Heston?

When Alfred Heston died in 1937 at the age of 83, he left behind a rich legacy of enduring achievements and service to Atlantic City. His commitment to civic service was evident in his roles as city official, newspaper editor and publisher, historian and author, founder of the Atlantic City Hospital and trustee of the Atlantic City Free Public Library. His innovative approaches to promoting the city contributed to the continuing development of Atlantic City as a resort.

As a public official he was well known for his independence and opposition to unethical practices in city government. First elected in 1895 as City Comptroller, he served in this position for many years. In 1912, City Council ousted him from the Comptroller's office after he refused to buy stock in a city contractor's street paving company and then rejected what he believed to be a spurious payment claim from the same company. In a statement to supporters he said:

In his subsequent run for the post of City Commissioner in 1912, he was defeated, probably because he refused to align himself with any political factions. During the election he made it clear he "had no connection with any political machine and recognized no boss other than the general public." He was elected City Treasurer in 1914 with a vote that was, at the time, the largest ever cast for a candidate for any public office in the history of Atlantic City. A legal ambiguity concerning the direct election of a city treasurer led to the Board of Commissioners rejecting the vote but then appointing Heston to the position themselves. This in turn paved the way for his ouster from office a year later after he once again found himself at odds with corrupt political interests.

Heston had a notable newspaper career in the region, beginning with The West Jersey Press in Camden where he learned the printing trade right after completing high school in Philadelphia. Within a few years he became editor of the newspaper and subsequently went on to The Salem Standard and The Bridgeton Chronicle. In 1884 he purchased The Atlantic City Review after relinquishing his interests in that paper, he later purchased The Atlantic Journal.

In the late 1880s, Heston began writing and publishing a long-running series promoting Atlantic City. Heston's Handbook: Atlantic City Illustrated was an annual publication devoted to publicizing the City's many attractions. Heston is also credited with devising the strategy for what was ultimately a highly successful public relations gambit: the city-run Press Bureau. Through promotional events, coverage of visiting celebrities and relationships with reporters throughout the country, the Press Bureau shaped the image of the city during its heyday as a resort destination.

The history of southern New Jersey was another area in which Heston made a significant contribution. He was the editor of South Jersey, A History, 1664-1924, a five-volume work covering historical events leading to the development of each county in the region as well as biographies of prominent residents. As an author, he wrote about the history of Atlantic City and the Egg Harbor region in Absegami: Annals of Eyren Haven and Atlantic City, 1609-1904. In Jersey Waggon Jaunts he turned historical fact into an eclectic set of anecdotal tales about New Jersey history, including many on Atlantic City.

Heston considered his founding of the Atlantic City Hospital his greatest achievement. The hospital opened in 1898, and Heston served as secretary of its board of governors for the next 25 years. As one of the founders and trustees of the Atlantic City Free Public Library, Heston was responsible for establishing the collection on local history. In the Library's earliest days, he made a significant number of contributions to the collection. Later, his personal library of books and manuscripts was acquired and formed the basis for expanded development of the Atlantic City history collection. Through both his publications and collection of historical materials, he continues to this day to support the work of researchers who, in varying ways, carry on his legacy.


Who Put the ‘Reuben’ in the Reuben Sandwich?: The History of a Deli Classic

Not too many sandwiches are worthy of a name beyond their own ingredients. If they’re really good, they’re lucky to acquire an acronym à la PB&J or the BLT. But somehow the Reuben outdid them all and garnered a menu listing that has no mention of what’s actually on it. Somehow corned beef (or pastrami!), swiss cheese, sauerkraut, and Thousand Island dressing melted on rye has become a deli staple—one so iconic that it got a name of its own.

But who actually invented the Reuben? Was it someone named Reuben? Well, maybe. But who? History is a crazy thing, and like most common recipes that become household names, it can be hard to track down the origins of something so basic. There are a few conflicting theories as to who actually created this beloved sandwich.

One of the oldest reports traces the Reuben back to 1920s Nebraska. Supposedly, Reuben Kulakofsky, a Lithuanian-born grocer living in Omaha, with the input of his poker-playing friends, came up with the sandwich to serve as a late-night snack during their weekly games. The games took place at the Blackstone Hotel between 1920 and 1935, and it was at some point in between that the hotel manager, Charles Schimmel, began serving the sandwich on the hotel’s lunch menu. Naturally, he named it after his friend and its creator. Its renown grew when a former hotel employee entered the recipe in a national contest in 1956, which the Reuben went on to win. While these midwestern origins have been challenged, Omaha proudly takes ownership of this culinary creation. The city even declared March 14 as National Reuben Day.

New York City, however, takes issue with this claim. Supposedly, Arnold Reuben, the German owner of Reuben’s Delicatessen, came up with the “Reuben Special” in 1914. Whether or not this assertion is true, New York is already home to so many iconic foods. We have pizza, cheesecake, and halal carts on every corner. We don’t really need to call dibs on the invention of a sandwich. So let’s throw a bone to Nebraska on this one.

Instead of debating historical details, let’s try actually making (and eating) one for ourselves. You can get our recipe for the classic Reuben sandwich, in which we recommend replacing swiss cheese with gruyere for a stronger, nuttier flavor. If you’re looking for other alternative variations, you can also try making Kielbasa Reubens the Polish sausage adds a level of smokiness that complements the sauerkraut especially well. And for those who prefer tater tots, try these Reuben Potato Skins. There really is no wrong way to make a classic.


Menu of the Week: Atlantic City’s Marlborough-Blenheim, 1914 - Recipes

Lynne Olver created the Food Timeline in 1999 (see the "about this site" below). In 2020, Virginia Tech University Libraries and the College of Liberal Arts and Human Sciences (CLAHS) collaborated on a plan to offer Virginia Tech as a new home for the physical book collection and the web resource. We are beginning to plan for some future development on the site, but in the meantime, we have a few pieces of information to share:

  • Lynne Olver's book collection is joining the more than 5,000 volumes that Virginia Tech Special Collections and University Archives (SCUA) has relating to food and drink history. We now have more than 7,500 books and 125 manuscripts on aspects of cooking, food, drink, and agricultural history!
  • We have a new email address for Food Timeline ([email protected]). If you'd like to learn more about this collection or our other materials, are interested in collaborating, or need some reference help, you can reach us there. (We are still checking the existing email, but we will be phasing it out going forward.)
  • Lynne Olver offered reference service for years. SCUA already does virtual and in-person reference as part of our mission and services, and we are happy to try and help you with questions now! We are currently (as of Spring 2021 semester) still open with limited operations and staffing, so we appreciate your patience as we ramp up this service (garlic pun intended?). If you are local and want to visit us, we are open by-appointment.
  • The Olver book collection is currently being cataloged, so it is not immediately available for use. We'll share more information as that effort progresses. If you are local or want to visit Virginia Tech specifically to work with these materials, please contact us first so we can discuss the options. Otherwise, we are open by-appointment to work with our other food and drink history materials.
  • SCUA is now managing @foodtimeline on Twitter, where we'll post updates about the collection, food history news, info from the Food Studies Program at Virginia Tech, and more!

Looking for something not yet on our menu? Let us know !

    . FAQs, special alerts & resources . safe food preparation & proper storage procedures /ADAM

The Food Timeline was created and maintained solely by Lynne Olver (1958-2015, her obituary), reference librarian with a passion for food history. About it she originally said " Information is checked against standard reference tools for accuracy. All sources are cited for research purposes. As with most historical topics, there are some conflicting stories in the field of food history. We do our best to select and present the information with the most documented support. Heritage Radio interviews Food Timeline editor (2013).

The recipes featured on our site are selected from a variety of sources including old cook books, newspapers, magazines, National Historic Parks, government agencies, universities, cultural organizations, culinary historians, and company/restaurant web sites. We have not cooked them in our own kitchens and cannot vouch for their results in yours. If you have any questions regarding the ingredients, instructions or safety of these recipes please forward them directly to the webmaster of the site hosting that recipe. Recipes from primary documents are linked for historical purposes only. If you plan to cook one of these, they need to be examined very carefully for unsafe practices (such as the eating of raw eggs)."

About copyright
Food Timeline provides full citations for all materials quoted on the site. Copyright belongs to those authors, publishers, and heirs. The U.S. Copyright Office offers information regarding determining owners and obtaining permission. Most countries, and the European Union, have separate copyright (of Intellectual Property) organizations. Text not cited to outside sources is copyright Lynne Olver, editor, The Food Timeline.

FoodTimeline library owned 2300+ books, hundreds of 20th century USA food company brochures, & dozens of vintage magazines (Good Housekeeping, American Cookery, Ladies Home Journal &c.)


Watch the video: Atlantic City, New Jersey during the Early 1900s


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