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Heineken's Co-Hosts Reception
for Food Editors and Chefs
Heineken's was the only beverage to
be served at a special food tasting
given by Kraft Foods, Atalanta
Trading Corp. and Van Munching 8c
Co. early this month.
This tasting introduced to the res
taurant trade a series of ten specially
prepared seafood dishes using a new
eviscerated Whole Rock Lobster.
The reception which was held at the
Louis VXI Suite at the Waldorf As
toria, was attended by more than 250
of leading hotel, club and restaurant
chefs of the New York metropolitan
area.
At the request of Atalanta Trading
Corp., Heineken's Beer was the only
product served along with seafood
dishes.
Two especially prepared beer recipes
practically stole the show at this affair.
Shown at the right is the most
popular beer recipe:
MIAMI'S LEADING CHEFS
AND RESTAURATEURS GET
ROYAL HEINEKEN'S GREETING
The Annual Culinary Art Exposi
tion which was held at the Miami
Beach Exposition Hall last month
turned out to be an outstanding pro
motion for Heineken's Beer thanks to
our enterprising representatives, Ed
Abdella and Carl Mayer.
Approximately 15,000 chefs, and
others in the restaurant industry were
on hand to observe the finest in food
preparation and service which be
came a natural background for the
finest in malt beverages Heineken's
Holland Beer.
■fHEINEKENS^
U.S. ARMY AIR FORCE
IN WEST GERMANY
NOW ENJOY HEINEKEN'S
Thanks to a newly negotiated con
tract, the U.S. Army and Air Force
stationed in Western Germany now
will be able to get a direct supply of
Heineken's Beer.
This new agreement is similar to the
one made three years ago with our mil
itary establishments in France which
has worked out so well that the Army
and Air Force have decided to extend
this operation to their military bases
in Western Germany. As you know,
many of our servicemen after tasting
Heineken's overseas have become our
loyal friends here in the United States.
Shown above is an unusual group of some of this country's most famous chefs. Seated left to right: Lucien
Toucas, Executive Chef of the Hotel Astor; Albert Barach, Executive Chef of the Town Country Club
(Brooklyn); Maurice Gonneau, Executive Chef of the Hotel Biltmore; Orlando Sattanino, Executive Chef of
the Cafe Louis XIV in Rockefeller Center; George J. Eisenberg, Executive Chef of the Park Lane Hotel.
Standing: Harry Davids, owner of Apex Shellfish Company, New York.
Beer Recipes Featured
BAKED EVISCERATED WHOLE
ROCK LOBSTER MUSCHENHEIM
by LUCIEN TUCAS,
Executive Chef of Hotel Astor, New York, N.Y.
Ingredients:
2 eviscerated whole rock lobsters
6 oz. scallops
2 bottles Heineken's Holland Beer
3 oz. Kraft margarine or butter
y2 bay leaf
2 tbs. finely chopped onion
3 tsp. flour
Y3 cup fine white bread crumbs
i/2 teaspoon chopped chives
1/2 teaspoon chopped parsley
pinch salt and pepper
Preparation:
Let eviscerated whole rock lobsters defrost
partially. (1) Pour Heineken's beer into deep
pot. Add lobsters, salt, bay leaf. Cover pan
tightly and bring to boil; reduce heat and
simmer 5 minutes. Remove lobsters, split in
half lengthwise, remove meat and save shells.
(2) Take y3 cup liquid from pot and mix well
with onion, li/2 oz. Kraft margarine or butter
and place in flat saucepan. Saute onion until
transparent. Add scallops and simmer 2 min
utes. (3) Take another y3 cup liquid from
large pot and thicken with flour and li/2 oz.
Kraft margarine or butter. Add to pan con
taining scallops and boil 2 minutes. (4) Dice
lobster meat and stuff into tail of lobster shells.
Place scallops in head cavity of lobster shells.
Spread sauce over lobster meat and scallops,
sprinkle with bread crumbs and bake in hot
oven 5 minutes. Place under broiler flame 1
minute until browned. Serves 2.
Serve with Heineken's Holland Beer.
-I,
HQi.LANcUfER
In the above photo we see the Heineken's display
at the entrance of the Exposition Hall which greeted
all visitors. In addition, our Hospitality Room was
the focal point of attention and, of course, Heine
ken's was served throughout the Convention.
