What I love about this shot of the interior of the Vine Street Brown Derby from Life magazine is that it’s completely unstaged. It shows the hubbub of waiters bustling around the restaurant, tending to well-dressed patrons huddled in booth, while Eddie Vitch’s caricatures fill every square inch of the walls. I don’t think I’d ever noticed those chandeliers before. They’re really quite something, aren’t they?
This recipe was created by Jennie Carter Benedict, a cookbook author, caterer, and restaurateur. She operated a Louisville restaurant and tea room, Benedict's, in the early 20th century. I located this recipe on About.com presented by Diana Rattray, Southern Food Expert. It is also manufactured & can be found in a variety of Louisville grocery stores. Not sure, if available statewide. Often looked for at Derby time.This is one of my favorite spreads/dips!
The classic American chopped salad, the Cobb was created by the owner of Los Angeles' long-gone Brown Derby restaurant in 1937 from leftover ingredients - namely bacon, tomato, chicken, avocado, hard-boiled egg, chives, watercress, lettuce and blue cheese. You can dial this recipe up any way you like (red capsicum, celery, carrots, apple cucumber, salami, chickpeas).