Which salad dressing is named after an archipelago in the St Lawrence seaway?
"the hotel's ""maître d'hôtel"", Oscar Tschirky, to put the dressing on the menu in 1894 after he forgot dressing on salads and improvised with what ingredients were on hand at the time. A 1959 ""National Geographic"" article states, ""Thousand Island Dressing was reportedly developed by Boldt's chef."" Despite claims that he was involved in the introduction of the salad dressing at the Waldorf, chef Tschirky did not mention the salad dressing in his cookbook that was published during that time period. When University of Wisconsin sociologist Michael Bell and his graduate students attempted to determine the origin of Thousand Island"
"Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport Hotel in Spokane, Washington, Solari’s Restaurant, Bergez-Frank’s Old Poodle Dog Restaurant and the St. Francis Hotel in San Francisco, and the Bohemian in Portland all claim to be the home of the dressing, with the invention"
"in either the 1900s or 1910s. In all cases, the original salad was made with Dungeness crab. From ""The American Heritage Cookbook"" published 1964: The first five ingredients are combined and the whipped cream folded in. Louis dressing Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the ) or shrimp Shrimp Louis. The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport"
"dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada. Within that region, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Often in this version, actress May Irwin requested the recipe after enjoying it. Irwin, in turn, gave it to another. In another, second version of the story, Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904 and who was proprietor of the Waldorf-Astoria Hotel, instructed"
"Saint Lawrence Seaway The Saint Lawrence Seaway () is a system of locks, canals, and channels in Canada and the United States that permits oceangoing vessels to travel from the Atlantic Ocean to the Great Lakes of North America, as far inland as the western end of Lake Superior. The seaway is named for the Saint Lawrence River, which flows from Lake Ontario to the Atlantic Ocean. Legally, the seaway extends from Montreal, Quebec, to Lake Erie and includes the Welland Canal. The Saint Lawrence River portion of the seaway is not a continuous canal; rather, it consists of several"
"the St. Lawrence Seaway to Cleveland, Ohio, and used as a training vessel. ""Cod"" was reclassified first as an Auxiliary Submarine (AGSS-224) on 1 December 1962, and later as a Miscellaneous Unclassified Submarine (IXSS-224) on 30 June 1971. In 1971, ""Cod"" was stricken from the Naval Vessel Register. ""Cod"" is credited with sinking more than 12 enemy vessels totalling more than 37,000 tons, and damaging another 36,000 tons of enemy shipping. All seven of her war patrols were considered successful and ""Cod"" was awarded seven battle stars. ""Cod""'s battleflag and conning tower both carry a cocktail glass above the name"
"originated in France by a chef to Louis XIII who made a ""sauce au vert"" (green sauce) which was traditionally served with ""green eel"". In 1948, the ""New York Times"" published a recipe for the dressing that included Worcestershire sauce. Later recipes have included variations such as the addition of avocado or basil. In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods. Trader Joe's makes a version called simply Goddess Dressing, which is made with tahini"
"essential ingredient is a creamy dressing such as Louis dressing, Thousand Island dressing or Green goddess dressing. This dressing is either served on the side or mixed with the other ingredients, depending on which recipe is used. A typical Crab Louie salad consists of: Other ingredients such as olives and green onions have also been listed in some recipes. Crab Louie Crab Louie salad, also known as Crab Louis salad or the , is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States. The"
"St. Lawrence, Newfoundland and Labrador St. Lawrence is a Canadian town located on the Burin Peninsula of Newfoundland and Labrador. As of 2016, the population of St. Lawrence was 1,192, down from the 2011 Canadian Census of 1,244. Popular family names in the town include Slaney, Pike, Lake, Drake and Edwards. St. Lawrence was named by a group of shipwrecked sailors who came to the New Found Land in 1583 with Sir Humphrey Gilbert. During the expedition their vessel, “HMS Delight”, sank off Sable Island. Sixteen of her crew drifted in a lifeboat for 7 days before coming ashore on"
"published in the 1964 version of this cookbook) and the recently in the Times Picayune of New Orleans. The dish is offered in many restaurants in the Mobile Bay area. West Indies salad West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today. West Indies Salad has been claimed as being created by the restaurateur Bill Bayley, the owner of Bayley's Restaurant south of Mobile on Dauphin Island Parkway, in 1947. There are variations of the recipe, but the ingredients should always include lump"
"largest major vessel to be wrecked on the Great Lakes. By way of the Saint Lawrence Seaway, smaller lakers have access to the Atlantic Ocean, and some ocean-going vessels have access to the lakes. Visiting ocean-going vessels are called ""salties"". Many modern ocean-going vessels are too large for the relatively small locks on the Saint Lawrence Seaway, so large salties cannot travel further inland than Montreal, Quebec. Because one of the Soo Locks is larger than any Seaway lock, salties that can pass through the Seaway may travel anywhere in the Great Lakes. Similarly, the largest lakers are confined to"
"West Indies salad West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today. West Indies Salad has been claimed as being created by the restaurateur Bill Bayley, the owner of Bayley's Restaurant south of Mobile on Dauphin Island Parkway, in 1947. There are variations of the recipe, but the ingredients should always include lump blue crab meat, diced sweet white onions, cider vinegar, salt, pepper, and vegetable oil (traditionally Wesson oil). There are recipes in the cookbook of the Junior League of Mobile (first"
"to a spicy Caribbean paste made of mashed, pickled herrings, peppers and onions. Salmagundi Salmagundi (sometimes abbreviated as salmi) is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. There is some debate over the meaning and origin of the word. The French word ""salmigondis"" means a hodgepodge or mix of widely disparate things. In English culture the term does not refer to a single recipe, but describes the grand presentation of a large plated salad comprising many disparate ingredients. These"
"Green goddess dressing Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, ""The Green Goddess"". He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives, is a variation of a dressing"
"Brockville, Ontario, Canada. According to ""The Oxford Companion of Food and Drink"", the name for Thousand Island dressing ""presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River."" However, several different versions of the dressing's origin exist. One common story describes how a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Often in this version, actress May Irwin requested the recipe after enjoying it. Irwin in turn gave it to another Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904."
"the Canadian portion of the St. Lawrence Seaway. It is located over 3000 km from the Atlantic Ocean. The port is capable of handling all types of cargoes, and is served by the Canadian National and Canadian Pacific Railways. It has numerous berths allowing for a quick turn-around time. The main cargoes handled at the port are grain, coal, potash, and forest products. Keefer Terminal is the main cargo handling facility, which has 500,000 square metres of indoor storage area and 6.4 hectares of outdoor storage area. Thunder Bay Terminals Ltd. provides a rail and vessel link for the movement"
"Crab Louie Crab Louie salad, also known as Crab Louis salad or the , is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States. The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. A recipe for Crab Louie exists from this date in a publication entitled ""Bohemian San Francisco"" by Clarence E. Edwords, and for a similar ""Crabmeat a la Louise"" salad in the 1910 edition"
"explorer Jacques Cartier, arriving in the river estuary of the North American Great Lakes on the Feast of St. Lawrence in 1535, named it the ""Gulf of St. Lawrence"". The river emptying into the gulf was named the ""St. Lawrence River"". Many names in what are now Québec and the Maritime Provinces of Canada are references to this important seaway, e. g., the ""Laurentian mountains"" north of the city of Montreal, Saint-Laurent (borough), Saint Lawrence Boulevard which spans the width of the Island of Montreal, and St. Lawrence County, New York, United States near Lake Ontario. The rescue operation for"
"Harbor House Publishers. ""Map of the North American Great Lakes and the Saint Lawrence Seaway from 1959,"" depicting the entire length beginning at the Gulf of Saint Lawrence in the east to the western-most terminus at Lake Superior. This map is in the public domain and is available at Wikimedia Commons in several resolutions. Notes Further reading Saint Lawrence Seaway The Saint Lawrence Seaway () is a system of locks, canals, and channels in Canada and the United States that permits oceangoing vessels to travel from the Atlantic Ocean to the Great Lakes of North America, as far inland as"
"result, nasi lemak is also native cuisine to Riau Island and Riau province. In archipelagic region like Riau Islands province of Indonesia, usually seafood are used to accompany nasi lemak, such as ""ikan bilis"" (anchovy), ""ikan tamban"" (""Sardinella longiceps""), ""ikan selar kuning"" (""Selaroides leptolepis""), ""sotong"" or ""cumi-cumi"" (squid) or small prawns. The Riau islands traditional nasi lemak is quite similar to Malaysian version; it comes as a platter of coconut rice wrapped in banana leaf, with cucumber slices, small dried anchovies (""ikan bilis""), roasted peanuts, hard boiled egg, and hot spicy sauce (""sambal""). The Riau islands version however, comes with"
"Lakes-Saint Lawrence Seaway system. On her last voyage, ""Eastcliffe Hall"" sailed southwest on the Saint Lawrence River from the port of Sorel, Quebec, bound for Saginaw, Michigan, under the command of Captain Richard Groulx, with a cargo of of pig iron ingots and 21 crewmen and family members aboard. After passing Montreal, the ship made her way through the Snell and Eisenhower locks before running aground on the Gooseneck Island shoal in the early morning hours of 14 July. The captain and crew freed the ship from the shoal only to strike another underwater abutment near Crysler Shoal a short"
"to find the right place and the right moment, you will also probably have to pay your parking, please refer to the traffic rules. The region of Montreal is centred upon the Island of Montreal, part of an archipelago in the Saint Lawrence River. As a result, marine transportation has been integral to the region's history. The Port of Montreal is one of the largest inland ports in the world. Montreal also sits at the head of the Saint Lawrence Seaway, a waterway that allows ocean-going vessels to travel as far as Lake Erie and beyond. The Seaway replaced the"
"Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel's ""maître d'hôtel"", Oscar Tschirky, to put the dressing on the menu in 1894. Sociologists attempting to determine the true origin of Thousand Island dressing found that several conflicting origin stories exist, and that they vary between the various islands and villages of the Thousand Islands region. None appear to have any strong written evidence to support their specific claims. Thousand Islands The Thousand Islands constitute an archipelago of 1,864 islands that straddles the Canada–US border in the Saint Lawrence River as it emerges from the northeast corner of Lake Ontario."
"St. Lawrence River and Gulf of St. Lawrence. In 1953, on the icebreaker's first Arctic voyage, ""D'Iberville"" helped establish the Royal Canadian Mounted Police post at Alexandria Fjord on Ellesmere Island. That year, ""D'Iberville"" and the Arctic patrol vessel participated in the controversial forced resettlement of Inuit families from Port Harrison in Northern Quebec to Ellesmere Island. On 29 April 1959, the Saint Lawrence Seaway was opened for the first time and ""D'Iberville"" and were the first ships to transit the lock at Saint-Lambert, Quebec. In 1962, like all icebreaking vessels of the Department of Transport's Marine Service, she was"
"cabbage salad dressed with olive oil, lemon juice, and garlic), ""pantzarosalata"" (boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar), ""roka"") salad (arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies), ""patatosalata"" (potato salad with olive oil, finely sliced onions, lemon juice or vinegar), ""revithosalata"" (chickpea salad), and ""maintanouri"" (parsley salad, usually used as a condiment). ""Cypriot salad;"", native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine"
"world renown, including the Waldorf salad, Eggs Benedict, Thousand Island dressing, and Veal Oscar. The Waldorf salad—a salad made with apples, walnuts, celery, grapes, and mayonnaise or a mayonnaise-based dressing—was first created in 1896 at the Waldorf by Oscar. The original recipe, however did not contain nuts, but they had been added by the time the recipe appeared in ""The Rector Cook Book"" in 1928. Tschirky was also noted for his ""Oscar's Sauce"", which became so popular that it was sold at the hotel. Another of the hotel's specialties was red velvet cake, which became one of its most popular"
"The Crab Claw Restaurant The Crab Claw is a independent-owned restaurant located in St. Michaels, Maryland. They have an extensively large amount of seafood on their menu, and they are known locally for their steamed crabs. The business evolved from a clam-shucking business established in the 1950s. In 1965, they added a seafood eatery. The restaurant, a casual dining establishment, is located on the water. The restaurant serves beer, including Crab Claw Ale. and relies heavily on Old Bay seasoning, a local spice blend. The skipjack ""H.M. Krentz"" departs from the restaurant's dock on daily excursions. The Crab Claw was"
"region as an ingredient in Bloody Marys, and even in places as far south as The Breakers Hotel in Palm Beach, Florida. In 2014, the Maryland-based brewery Flying Dog created an Old Bay-inspired summer ale named Dead Rise to celebrate the seasoning's 75th anniversary. Old Bay Seasoning Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland. The seasoning mix includes celery salt, black pepper, crushed red pepper flakes, and paprika. It is regionally popular, specifically in Maryland, the Mid-Atlantic States, the Southern States, and"
"the United States and Canada. The Thousand Island dressing recipe reputedly originated from the Thousand Islands between the state of New York and the province of Ontario. In Argentina, salsa golf is a similar sauce created in the 1920s at a golf course, hence the name. In Ireland, Marie Rose sauce () refers primarily to just ketchup and mayonnaise, and often salt and pepper. Marie Rose sauce in chip shops is usually known as ""burger sauce"", though there are many names in use. However, the above British versions are also used in Ireland. The name used is dependent on where"
"Lake Saint-Louis Lake Saint-Louis is a lake in southwestern Quebec, Canada, at the confluence of the Saint Lawrence and Ottawa Rivers. The Saint Lawrence Seaway passes through the lake. Lake St. Louis is a widening of the St. Lawrence River in the Hochelaga Archipelago it is also fed by the Ottawa River via the lock in Sainte-Anne-de-Bellevue, the Beauharnois Canal, the Soulanges Canal, the St. Louis River, and the Châteauguay River. The lake is bounded to the north and east by the Island of Montreal, by Beauharnois-Salaberry, Roussillon, and Vaudreuil-Soulanges. The town of Beauharnois with its power-dam and canal lie"
"The Saint Lawrence River includes Lake Saint-Louis south of Montreal, Lake Saint Francis at Salaberry-de-Valleyfield and Lac Saint-Pierre east of Montreal. It encompasses four archipelagoes: the Thousand Islands chain near Alexandria Bay, New York and Kingston, Ontario; the Hochelaga Archipelago, including the Island of Montreal and Île Jésus (Laval); the Lake St. Pierre Archipelago (classified biosphere world reserve by the UNESCO in 2000) and the smaller Mingan Archipelago. Other islands include Île d'Orléans near Quebec City and Anticosti Island north of the Gaspé. It is the second longest river in Canada. Lake Champlain and the Ottawa, Richelieu, Saint-Maurice, Saint-François and"
"In the United States, Dr. N.R. Danelian (who was the director of the 13-volume Saint Lawrence Seaway Survey in the U.S. Department of Navigation (1932–63)), worked with the U.S. Secretary of State on Canadian-U.S. issues regarding the seaway, persevering through 15 years to gain passage by Congress of the Seaway Act. He later became president of the Great Lakes St. Lawrence Association to promote seaway development to benefit the American heartland. The seaway was heavily promoted by the Eisenhower administration, who were concerned with the locus of control. The seaway opened in 1959 and cost C$470 million, $336.2 million of"
"St. Lawrence Seaway Management Corporation The St. Lawrence Seaway Management Corporation (SLSMC), formerly known as the St. Lawrence Seaway Authority, is a nonprofit Canadian Corporation established in 1998 by the government of Canada, in partnership with Seaway users and other stakeholders, in order to ensure safe and efficient marine traffic. As dictated by the 1998 Canada Marine Act, the Corporation manages and operates the assets of the Crown entrusted to St. Lawrence Seaway, which consists of lands, Canals and 13 of the 15 locks between Montreal and Lake Erie, for the government under a long-term agreement with Transport Canada"". The"