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Legacy of longtime Historic Davenport Hotel chef lives on in vintage recipes

By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

Edward F. Mathieu wasn’t the first executive chef at Spokane’s Historic Davenport Hotel. But he had a long tenure.

Mathieu served for 30 years, from 1917 to 1947. The hotel had opened just three years before he started.

In 1958, Mathieu compiled his recipes in his book, “The Life of A Chef.” And, sometimes, today’s executive banquet chef at the Historic Davenport Hotel, Adam Swedberg, still turns to it for inspiration and instruction.

Here are a few recipes from Mathieu’s vintage cookbook.

Mathieu Special

From “The Life of a Chef” by Edward F. Mathieu, 1958

4 sliced onions

2 sliced leeks

1 garlic clove

4 ounces butter

3 1/2 quarts bouillon

Salt, pepper and paprika

2 sliced potatoes

1 sliced head of lettuce

2 quartered tomatoes

4 ounces squash, sliced

1 pack frozen peas

3 ounces noddles

1/2 pint cream

4 ounces grated cheese (Parmesan or Swiss)

Cheese croutons, for serving

Fry onion, leeks and garlic in butter until golden brown. Add bouillon, seasoning, potato, lettuce, tomato and squash. Cook 30 minutes. Then add the peas and noodles; cook 30 minutes longer. Add cream, cheese and serve with a cheese crouton on each cup or bowl.

Yield: 10 servings

Barbecued Short Ribs

From “The Life of a Chef” by Edward F. Mathieu, 1958

4 pounds short ribs

2 diced onions

2 diced green peppers

2 tablespoons flour

1 cup red wine vinegar

2 cups ketchup

1 tablespoon Coleman’s mustard

1 cup diced celery

3 tablespoons brown sugar

1 quart water

3 tablespoons Worcestershire sauce

Salt, pepper and a little cayenne pepper

Brown meat. Add onion, green pepper and flour. Fry lightly. Add the rest of ingredients. Bring to a boil, mixing well. Cook, covered, in oven for 2 hours and a half, or until tender. Add a little water, if necessary.

Yield: 6 servings

Louis Salad Dressing

From “The Life of a Chef” by Edward F. Mathieu, 1958

1/2 pint ketchup or cocktail sauce

1 pint mayonnaise

2 ounces horseradish

Juice of 1 lemon

Salt, to taste

Mix together well, starting with the cocktail sauce or ketchup.

Chicken a la Reine

From “The Life of a Chef” by Edward F. Mathieu, 1958

Finely dice 2 spoons of red and green peppers. Saute in butter. Add 3 cups diced chicken and cream. Season with salt and few drops Tabasco. Let boil between 5 and 10 minutes. Thicken with cream cheese.

Yield: 4 servings