The Hotel Cleveland, built in 1917, offered private baths, grand public rooms, and luncheon in its dining room. The menu was a prime example of traditional dining choices of the day. The selections were plentiful and could please any palette. The prix fix luncheon special for 85 cents was a deal!
Shortly after this menu was put in place, the hotel’s kitchen was helmed by 24 year old chef Hector Boiardi. He served wildly popular spaghetti dinners and later changed his name to Chef Boyardee. The rest is history. He mass produced tomato sauce for millions of Americans who were ready to prepare an authentic Italian meal at home.
Courtesy The Culinary Institute of America
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