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High Point Enterprise in High Point, North Carolina

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Newspaper

High Point Enterprise

Location

High Point, North Carolina, United States of America

Date

Aug 07, 1955

Page

12

Sheraton Chef Brigas sketches French culinary ascent

Emmanuel Brigas, chef at the Sheraton Hotel for two and a half years, born in France and in the U S since 1912, discusses how cooking evolves to a chef. He trained years, even worked unpaid five years, with London hotels and Cunard Line voyages shaping his craft. A featured summer recipe Tuna Fish Salad Aspic with lemon tomato and endive garnish follows, serving about six.

Emmanuel Brigas Sheraton Hotel France United States Brigas London England Cunard Line New York City Atlantic City N. J

James Ross Satisfies Emerywood Members 21 Years

Emerywood Country Club honors James Ross, manager of the new grill, who has pleased members for 21 years with desserts and pastries. A chef for 26 years, he trained at Mrs S R Dull School of Cooking in Atlanta after working at Scotties Grill in Pittsburgh. The chocolate chiffon pie recipe follows, featuring eggs, bitter chocolate, gelatin, vanilla, and whipped cream.

James Ross Emerywood Country Club Pittsburgh

Genial Chef Tyson Leads K W Restaurant Since Opening

M A Tyson a longtime K W Restaurant chef capped six years with the eatery and thirty five years cooking. He learned from his mother Elizabeth Tyson and worked in Salisbury and elsewhere. He favors a cold shrimp plate and shared the cocktail sauce recipe with ingredients including catsup chili sauce horseradish Worcestershire lemon juice Tabasco and salt. If shrimp are frozen thaw in hot water peel and devein then clean after boiling in salted warm water.

M. A. Tyson K&w Elizabeth Tyson Salisbury Tyson

Princess Cafe Features Chicken Pot Pie Favorite

Eugene Armstrong's 25 year chef tenure at High Point Princess Cafe is noted. He began cooking in 1922 at New York Cafe Gastonia and worked with master chefs, later at George Washington Cafe before joining Bill Pappas. The recipe uses five pounds chicken and vegetables, baked pastry crust for about 15 to 20 minutes, serves six.

Eugene Armstrong High Point Mr. Armstrong New York Gastonia George Washington Bill Pappas Princess Cafe

Also Mentioned on This Page

James Hoss Adelaide Wendler K&w Restaurant Worcestershire
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