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Nov 9, 2021

Sherry and Marshall discuss Fred Harvey and his influence in dining on the frontier in railroad cities.

 

Discover what menu items customers could choose from, how Fred standardized his dining, and some fun stories about the houses and customers.

This show's bonus:

 

Harvey House German Potato Salad

Boil twelve potatoes. While hot, cut into thin slices, cover with finely sliced onions and add one teaspoon of salt and one-half teaspoon of pepper. Mix the yolk of one egg with three tablespoons of olive oil and four tablespoons of vinegar. Pour the well- mixed dressing over the potatoes, then pour a half- cup of boiling water or broth over the whole mixture and stir well. Sprinkle with chopped parsley; cover and let stand a few hours. Per Chef Daniel Tachet of Castaneda, “This salad will never be dry.”

 

Recipe from Santa Fe Employees’ Magazine, June 1910

 

Your Hosts:

To learn more about Sherry Monahan and her books, visit her website.

 

To learn more about Marshall Trimble and his work, visit his website.

 

Experience History: Visit this Harvey House Museum in Belen, New Mexico or these Harvey Houses: El Tovar or Bright Angel Lodge at the Grand Canyon, Union Station and the Station Grille in St. Louis, Missouri, and Castaneda in Las Vegas, New Mexico.

 

Read More: Appetite for America by Stephen Fried

 

Next Episode: Ep 30: Stagecoaches