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CULINARY page 128
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2 7 3 2 3
of Sweet Lorraine's Cafe. She
went through the preparation of
lavender scones, vinegar mak-
ing and quinoa salad.
The "cleansing of the palate"
came with a talk by Chef Henry
Haller, former executive chef at
the White House. Mr. Haller
traced his rise to fame with sev-
eral amusing anecdotes sur-
rounding life with five
presidents for whom he
was upset at hav-
ing to de-string
his own pole
beans; Richard -
a n d
to be guests; Gerald
Ford really enjoyed his stay at
the White House since "he was
not elected and did not owe any-
one." For the Carter adminis-
tration, Chef Haller had to learn
Southern cooking and how to
shop more frugally; Ronald Re-
gan wanted California cuisine
— the chef still wonders what
The "entree" on my menu
was provided by Chef Brian
Polcyn of Five Lakes Grill,
whose humor infused his pre-
sentation of a nutritious lower-
fat meal that ended with a
wonderful honey-vanilla cheese-
The afternoon was devoted
to the marketplace, silent auc-
tion and grand tasting. Various
wine merchants and local
merchants had samples of their
wares set up in the tented areas.
The silent auction presented
attendees chances to bid on
items ranging from a white-wa-
ter rafting basket to dinner for
two at a restaurant. There were
books, wines, gift baskets, tick-
ets to the opera as well as pic-
tures of sports stars. The
background music was by the
Harmonettes of the University
the day, assis-
tance was of-
fered by the
members of the
who gave direc-
tions and assis-
tance to the seminar leaders.
Their presence was a reminder
of the fine future food preparers
the school is turning out.
For those who missed this
year's celebration of fine food
and the chefs who create it, save
the date ofJune 21, 1997, when
the eat goes on.