Serves: 5



To write a book not only takes the author but requires a special talented team to support him. It’s not simply writing eighty or ninety thousand words and sending it off to a publisher.

First of all I would like to thank my wife Debbie for putting up with my temperament during this project, and for her ability to keep me going.

Thanks too to my brother Bud for relieving me of the responsibilities of running our family business, giving me the time I needed to research and write. Also to my very capable niece, Tricia Hanny-Browne, who assists her father as the General Manager of our Eagle House Restaurant in Buffalo, New York.

Steve Hash is an amazingly talented photographer. All you need to do is look at the photographs in this book and you’ll agree. Thank you Steve for all your efforts and friendship.

My dear friend Paul Manning for his marketing expertise and support in this project.

There are two chefs who must be mentioned who contributed more than you’ll ever know. First is Master Chef of France, Gérard Gasparini, owner of the Pomme Restaurant in Gordonsville, Virginia. Chef Gerard is a true culinary genius who was responsible for putting together the food we photographed—a monumental job. The second person is Pastry Chef Erica Hall who owns From Scratch Bakery in Charlottesville, Virginia. Erica was responsible for all the pastries that jump off the pages, begging to be eaten. I am proud to know these two talented chefs.

Also thank you to Ronnie Whitson, my editor who is also responsible for the interior design of this beautiful book, a challenge which she tackled with no complaints.

The cover design is a big thank you to Alycia Worthington for her hard work and friendship.

Then there is my dear friend, Ivor Whitson, an invaluable member of the team, whose publishing expertise guided this project to completion. Thank you Ivor.

And finally to the White House Historical Association staff for their assistance. A great team works out of that office and I thank them all for being there.

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