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Philip Spiess
A Columbus, Ohio, Dinner Evening (as such):
I have occasionally posted on this Forum some recipes and some drink formulas (yeah, I know, this ain't Facebook). Whether these have been of interest to any of you, I do not know, but here are some more:
To wit: I was going to cook Turkey Tetrazzini for my wife tonight [cf., eons ago on this site, I posted my history of the Three "It Isn't Over Till the Fat Lady Sings" famous Fat Ladies of opera, offering, among other dishes, Tetrazzini], but she said that the white sauce involved was too much for her. So I said, okay, I'll turn it into Johnny Marzetti (you may well remember this dish from the WHHS lunchroom). "Eh?" she said (being from northern New England).
Well, as it turns out, the current edition (2006) of The Joy of Cooking has a recipe for "Johnny Marzetti Spaghetti Pie." For those of you who don't remember, Marzetti's Restaurant in Columbus, Ohio, originated this recipe; they also, for a good number of years, marketed Marzetti salad dressings. Although I substituted ground turkey for the standard ground beef, it came out quite well.
But wait! There's more! In combing through a book on the history of the Manhattan Cocktail (I think I've mentioned in these pages that one of my current research projects is on the history of the cocktail -- with copious "laboratory" experimentation, needless to say), I found the "Deshler Cocktail," created for the Deshler Hotel in Columbus, Ohio. [The building, one of Columbus's skyline landmarks, as I recall, is still there, but I believe it is now diverted to other uses.] Here is the recipe:
1 1/2 oz. Rye Whiskey 1 oz. Dubonnet Rouge (Red) 1/4 oz. Cointreau 2 Orange Peels
1 Lemon Peel
Stir all ingredients (including the peels -- I was too lazy; I forgot the peels and just added a little juice) with ice.
So -- a Columbus dinner and cocktail interlude; on the rare occasions that I find myself in Columbus, Ohio, these days (I frankly prefer Columbus, Indiana), I tend to eat in Columbus's German Village.
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