Feeding the Food Editor

NIKA STANDEN HAZELTON

At the recent Food Editors’ Conference in Boston, a five-day event organized by the American Association of Newspaper Representatives, the ladies who write the food columns in the nation’s newspapers (there are very few men) started their labors with the following dinner: Clams Normande; Turtle Soup with Sherry; Breast of Pheasant with Bread Sauce and Wild Berries, Deviled Ham and Paté Dressing; Wild Rice and Pinon Nuts; Braised Celery; Tomatoes with Pureed Lima Beans; Salad of Endive, Boston Lettuce and Walnuts with White French Dressing; Brandied Pumpkin Ice Cream in Pumpkin Shells; Muster Day Ginger Cookies and Coffee. The whole thing was washed down with Corton Charlemagne, a white Burgundy of the very highest class, and a Romanée St. Vivant, an equally noble red Burgundy. To honor the site, Boston Baked Beans and Brown Bread were also served.

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Nika Hazelton

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NIKA STANDEN HAZELTON

At the recent Food Editors’ Conference in Boston, a five-day event organized by the American Association of Newspaper Representatives, the ladies who write the food columns in the nation’s newspapers (there are very few men) started their labors with the following dinner: Clams Normande; Turtle Soup with Sherry; Breast of Pheasant with Bread Sauce and Wild Berries, Deviled Ham and Paté Dressing; Wild Rice and Pinon Nuts; Braised Celery; Tomatoes with Pureed Lima Beans; Salad of Endive, Boston Lettuce and Walnuts with White French Dressing; Brandied Pumpkin Ice Cream in Pumpkin Shells; Muster Day Ginger Cookies and Coffee. The whole thing was washed down with Corton Charlemagne, a white Burgundy of the very highest class, and a Romanée St. Vivant, an equally noble red Burgundy. To honor the site, Boston Baked Beans and Brown Bread were also served.