Abalone King of Monterey, The: "Pop" Ernest Doelter, by Tim Thomas

By Tim Thomas

In 1908, "Pop" Ernest Doelter used to be topped the Abalone King. within the kitchen of his Alvarado road eating place in Monterey, California, Pop remodeled rubbery gastropods into an epicurean satisfaction. operating with crimson abalone amassed through Monterey's group of jap divers, Pop dipped the foot in egg wash, extra a mystery factor, rolled it in cracker crumbs and cooked it fast in olive oil. travelers and celebrities alike sat down at Pop's desk to get pleasure from his well-known recipe, and finally, he shipped steaks on ice to motels and eating places during the nation. Pull up a chair as historian Tim Thomas recounts the tale of an leading edge restaurateur and a gaggle of pioneering fishermen who became underappreciated mollusks into the controversy of the 1915 San Francisco World's Fair.

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