WHY IS DINNER CELADON HUED?

A dish at one of San Francisco's finest restaurants back in the sixties had chicken cooked in a champagne and blue Curaçao reduction, with peeled grapes, and cream. Sliced orange as a garnish. It was considered elegant, rather than unappealing and visually repellent.
A greyish blue green.

If I myself weren't white, I would sneer at it as something only white people would do.


Blue Curaçao is made from the fragrant oils of a particular kind of bitter orange distilled with alcohol and E133 Brilliant Blue food colouring, a chemical that also has medical laboratory uses, and is widely considered safe.

What's missing, clearly, are olives and pineapple slices.
Strong cocktails beforehand, to steel your nerves.
And cherries jubilee afterwards.

Strong TIKI cocktails.


Drinks garnished with both red and green maraschino cheries


If I had been finely dining in the early sixties, I should have been a refugee.



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