[Sca-cooks] Interesting, OOP NY Times Food History article...
m.p.decker at att.net
Thu Jan 31 20:49:52 PST 2008
> Speaking of non-SCA authenticity... Renata and I are catering the
> after-reception for a talk on 50's Coffee Houses. I got my black clothes
> and beret in order, what do we serve with the strong black coffee?
> Charles Perry has suggested baklava, which was a fabulous new discovery at
> the time, usually over-syruped as all get-out. Oh, and carrot cake. Any
> other notions?
Well, back in 1959 there was this little place in Denver called the Green
Dragon. Walls, non-matching chairs, and windows painted black. A small stage
in one corner open to anyone with enough guts to read, sing, play or recite,
and candles on the table. My working uniform was black sweater, skirt and
tights. We served coffee, capichino, latte, 6 0r 8 herbal teas, hot
chocolate, and soft drinks nobody had ever heard of. We also served ham,
cheese, and ham sandwiches and what ever desert the cook could come up with
on a given night. Many nights the crowd would be half city cops and half
state narcs watching each other. Ah those were the days.Margarite
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