Word: chef
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Dates: during 1960-1969
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...Chef René Verdon quit the White House kitchen rumbling that California wines are très ordinaires and Lyndon's favorite dishes are fit only for Him. That was too much for California-born Restaurateur Victor Bergeron, 63, better known as Trader Vic for his string of 13 Polynesian eateries around the U.S. He forked over $3,612 to buy a full page in San Francisco's Examiner & Chronicle to baste René in an open letter. A sampling: "By what stretch of the imagination do you think that French cooking is the only cuisine...
...disagree most emphatically with Chef René Verdon [Dec. 24]. How dare he burn his chefs card? His clear duty is to go on working for his President and to make le hot dog; to cover everything with la catchup and forget sauce béchamel and quiches Lorraine for the duration. Quitter, draft dodger, outcast! Let his new place of employment be published far and wide so that all of us patriotic citizens may go there and savor his disgrace...
...staff is betting that White House Chef René Verdon can't cook chili, Pedernales River or any other style. And we'll bet two bits he's never sunk a fang into a puree of garbanzos. All of which boils down to: "If you ain't tried it, don't knock...
...guests, ranging from Dean Acheson to Gene Autry, George Meany to Thomas Dewey. By candlelight in the evergreen-decked state dining room, they feasted on roast duckling, Bibb lettuce salad, lobster imperial and "Yule log" dessert (chocolate cake coated with mocha butter)-the last culinary triumph of White House Chef René Verdon, a Kennedy find who heatedly gave notice a week before the party that he was leaving...
...with Gershwin, imagine how he will make Puccini sound!" Yet for all the accolades, Lewis says he felt he had really arrived when, after opening night, he visited the elegant Biffi Scala, which is to Milano operagoers what Sardi's is to Broadway theater. At his appearance, the chef marched out of the kitchen, cried "Bravissimo, maestro!" and pointed to the latest addition to the menu-a beef fillet smothered in a sauce made of mustard, cognac, sour cream and a heavy dose of pepper. Its name: bistecca Enrico Lewis...