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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 highway eating place in Monterey, California, Pop reworked rubbery gastropods into an epicurean satisfaction. operating with crimson abalone accumulated by means of Monterey's neighborhood of eastern divers, Pop dipped the foot in egg wash, additional a mystery factor, rolled it in cracker crumbs and cooked it speedy in olive oil. travelers and celebrities alike sat down at Pop's desk to take pleasure in his recognized recipe, and finally, he shipped steaks on ice to resorts and eating places through the kingdom. Pull up a chair as historian Tim Thomas recounts the tale of an leading edge restaurateur and a bunch of pioneering fishermen who grew to become underappreciated mollusks into the controversy of the 1915 San Francisco World's Fair.

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