Word: ren
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Dates: during 1960-1969
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...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...
...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...
Illogical Logic. At the Museum of Modern Art, it was Old Line Surrealist René Magritte's turn, and the exhibition of 82 paintings proved that the Belgian-born artist has lost none of his wizardry. Loaves of bread fly in formation beyond a stone embrasure in The Golden Legend; an immense rock floats weightless in The Glass Key; in Blank Signature, a fine lady upon a chestnut horse rides mysteriously through an enchanted forest, passing before and beyond a landscape painted magically as if on a vertical Venetian blind...
...Kaltman, a blonde, fiftyish divorcée of formidably efficient mien and determined stride, whacked cuisine costs by making René use frozen foods (a "very lousy" thing in the White House, he complained). That was the beginning of the end. The end came ever closer when she also insisted on pointing out her favorite recipes in a well-thumbed copy of the Gourmet Cookbook. "I have a master pastry chef who has been doing these things for 40 years," muttered the disconsolate chef. "You just don't open the cookbook to page 40 and stick it under...