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Bill Hogan

Arlington/ Virginia

Viltoft Dressing

Marriott Motor Hotel

333 Long Bridge Drive
Arlington, Virginia

1957 – 1998

Marriott International, Inc., the gigantic lodging and hospitality company, traces its beginnings to a nine-stool root beer stand that J. Willard and Alice S. Marriott opened in Washington, D.C., in 1927. Their little stand, with the addition of chili con carne and hot tamales to the menu, was renamed The Hot Shoppe, and eventually the Marriotts would oversee a sprawling empire of Hot Shoppes, one of which would lay claim to being the first drive-in restaurant east of the Mississippi.

In 1957 the company that the Marriotts had built entirely around food entered the hotel business. Its first Marriott Motor Hotel was in Arlington, Virginia, just across the 14th Street Bridge from Washington, D.C. It was just a big motel, really — 365 rooms, each with two double beds and a black-and-white television. “We had an outside check-in so we could see who was in the car,” W. (Bill) Marriott, Jr., the founder’s son, recalled many years later. “We got $8 a night for those rooms, and if there was an extra person in the car, we got $1 for every extra person. So when we were busy, we got as much as $12 for a room.”

The new Marriott Motor Hotel had its own Hot Shoppes Restaurant, but with something distinctively different: a creamy peppercorn salad dressing created especially for the Marriott hotels. It was the culinary handiwork of Danish-born Jorgen Viltoft, who before joining the Marriott company had worked at the Plaza Hotel in New York City, The Broadmoor in Colorado Springs, and as maitre d’hotel at the Radisson Hotel in Minneapolis. In time Viltoft would become a senior vice president of Marriott Corporation and then return to Minneapolis to run the Radisson Hotel Corporation.

As for the Marriott Motor Hotel, it was later renamed the Twin Bridges Motor Hotel, and then the Twin Bridges Marriott. In 1998 Marriott announced its intention to give up the flagship, explaining through a spokesman that the property was no longer “representative of our current product,” and it was demolished two years later. The site is now being developed as a park.

The salad dressing, bearing the name of its creator, is all but forgotten today. At the time, though, it was such a hit that chefs all over the country made their own versions of it. Here is the original recipe for Viltoft Dressing, just as it was prepared at the Marriott Motor Hotel.

April 18, 2020 By Bill Hogan

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New York City/ New York

Potato Pancakes Klube

Klube’s Restaurant

156 East 23rd Street
New York, New York

1911 – 1965

Walk past the Grand Saloon at 156 East 23rd Street in New York City and you can still see the ornate gold lettering of Klube’s Restaurant on the façade, even though it’s been gone since 1965.

Klube’s, it is said, was sometimes called “Little Luchow’s,” after the famous restaurant on East 14th Street, but certainly it held its own as a venerable mainstay of German cuisine in New York City.

It began as Klube’s Steak House in 1911, when Carl A. Klube and his brother-in-law, Henry Klinger, acquired the St. Blaise Hotel & Restaurant, an establishment known mostly as a brothel frequented by the likes of Diamond Jim Brady. Klube, who’d worked in Germany as a waiter, had immigrated to the United States in 1905, married Agnes Klinger in 1908, and become a naturalized citizen in 1911. Henry Klinger, a butcher by trade, presumably cut all the steaks at the restaurant; some years later he would go into business with Agnes’s brother and open a butcher shop at 1308 Second Avenue.

After the advent of Prohibition on January 16, 1920, Klube’s Restaurant became home to one of the city’s most popular speakeasies, which was no small feat, as it was estimated that by 1925 there were anywhere from 30,000 to 100,000 speakeasies in New York City alone.

By 1950 the Klubes’s son, Carl H. Klube, was running the family restaurant, with chef Hans Nitzsche, whom his father had hired, still in charge of the kitchen. He kept running the restaurant into the 1960s but decided to close it after his mother died in January 1965 at the age of 77. Two months later the space was occupied by Walsh’s Steak House, which had been at First Avenue and 24th Street for the previous 24 years but was forced to move because of a redevelopment project.

From the day Klube’s opened at 156 East 23rd Street in New York City in 1911, potato pancakes were on the menu every Monday to accompany Boeuf à la Mode, one of the restaurant’s signatures dishes. Here’s the recipe, as provided by Carl H. Klube in 1950.

April 17, 2020 By Bill Hogan

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Medicine Lake/ Minnesota

Roquefort Dressing

Johantgen’s Country House

10715 South Shore Drive
Medicine Lake, Minnesota

1947 – 1974

Sometime in 1946 Lester B. Johantgen, the first mayor of Medicine Lake, Minnesota, got serious about going into the restaurant business. The village, which he had helped to incorporate just two years earlier, was so small that it had just one mile of road, on the large peninsula jutting out into Medicine Lake. Back then it was a “summer resort” nestled in the nestled in the western suburbs of the Twin Cities, just eight miles from downtown Minneapolis.

Johantgen and his wife, Arthemise (“Arch”), lived in a log cabin they had built in 1934 on the south shore of Medicine Lake, but nearly every day he commuted to the jewelry store that his father, George H. Johantgen, had opened in the West Broadway neighborhood of Minneapolis in 1920. George H. had started out manufacturing rings in downtown Minneapolis in 1896, but in the new store he sold and repaired watches and jewelry and his wife, Alma, sold ice cream.

Les Johantgen was just six years old when he first came to work at the family jewelry store. (“My old German father started me out early,” he once told an interviewer.) One day in 1935, when he was just 29, Les entered the store and found his 63-year-old father slumped at a table where he had been eating lunch, dead from a self-inflicted gunshot wound. Now he was at the helm of Johantgen Jewelers.

With the end of World War II Johantgen started thinking more seriously about building a dinner-and-dancing place near where he and Arch lived on Medicine Lake. Johantgen’s Country House—sometimes just “The Country House”—opened on October 20, 1947. It had been open for just a few weeks when a columnist for the Minneapolis Tribune, calling the Country House an “intimate little place . . . beautifully furnished in elegant taste,” observed that it “should become the mecca for those who prefer country dining.” His prediction was right on the money.

While the restaurant would remain in business for more than 25 years, Johantgen never left the jewelry business. By the 1960s he was buying large quantities of gems from mines all over the world—emeralds from Colombia, rubies from Burma, and sapphires from Thailand, for example—and selling them to brokers, manufacturing jewelers, and other buyers in the United States.

Johantgen died in 1972 at age 67, and the Country House did not stay in business much longer. It closed in 1974, to be replaced, in turn, by The Parthenon, The Godfather II, and The III G’s (which featured seminude dancers and video games and raised the hackles of local residents). All of them failed.

In 2003 came a proposal to build 33 townhouses on a 5.4-acre swath of Medicine Lakes, including the former site of Johantgen’s Country House, which sat vacant and boarded up. It was later born again as the Château at Medicine Lake, a venue for banquets, weddings, and other events, and, in 2017, as the Hutton House, a new 12,500-square-foot event space built on the site.

April 15, 2020 By Bill Hogan

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New York City/ New York

Shrimp Antolotti

Antolotti’s Restaurant

337 East 49th Street
New York, New York

1953 – 1995

In 1953 John Antolotti opened a 60-seat Italian restaurant on East 49th Street in Manhattan, between First and Second Avenues. He worked the front of the house, greeting customers, taking reservations, and so forth; his wife, Mae, and his brother teamed up in the kitchen to turn out a variety of traditional family dishes from northern Italy, from veal breast with spinach stuffing to home-made rum cake.

Antolotti’s Restaurant did well from virtually the moment it opened its doors, and business boomed even more after Parade magazine, in the summer of 1957, featured Mae Antolotti’s recipe for Torta di Parma—which it described as “a delicious blend of chopped vegetables, cheese, and rice, baked in a special pastry”—as a perfect dish for American picnics.

Antolotti’s had its share of famous patrons, but none more loyal than Truman Capote, the novelist, short story writer, and literary celebrity. Capote lived just a block away on First Avenue, and for more than 20 years he was a regular fixture at Antolotti’s, always sitting in the same banquette along the restaurant’s east wall, directly across from the bar. A favorite dinner was minestrone, linguine with lobster sauce, and zabaglione with fresh strawberries. “He was a part of the family,” Joe Piscina, Antolotti’s bartender (and John and Mae’s son-in-law), told the New York Times a few weeks after Capote’s death in 1984. “He was here almost every day for lunch or dinner. He came here with Gina Lollobrigida, with Lee Radziwell, with lots of people. Everyone knew him. If he wasn’t here, they’d say, ‘Where’s Truman tonight?’ “

By the mid-1980s Louis “Sonny” Antolotti, John and Mae’s son, was running the running the restaurant, and its walls were decorated with autographed photos of the owners with celebrity patrons and pictures of thoroughbred horses the family bred had raised at its farm in upstate New York. Service was still intensely personal—just as it was in the early days. The menus that each waiter handed guests said, “If you don’t see what you want, tell me and the chef will prepare it.”

In 1989, when he was in his mid-50s, Louis Antolotti stepped on his bathroom scale one day and saw that he weighed 272 pounds, even though he stood just 5 feet 9 1/2 inches tall. Hitting the panic button, he decided to check himself into the Pritikin Longevity Center in Santa Monica, California, for a four-week stay. “I couldn’t stop eating,” he explained to a reporter for Newsday. “I was drinking too much. It was one of those moments when I realized that if I didn’t change my ways, I would be a goner. I was a walking time bomb.” He lost 27 pounds at the center and another 19 after he got home, said goodbye to his blood-pressure pills, and started running on a treadmill every night. He even added some fat-free dishes from the Pritikin diet to the menu at Antolotti’s restaurant.

John Antolotti died in 1990, and the next few years were rough ones for the restaurant he’d founded nearly four decades earlier. In 1993 came an especially caustic review in the Daily News. “Certainly,” the newspaper’s restaurant critic wrote, “the place is no longer frequented by the many long-gone celebrities whose faded pictures adorn the entrance.”

A little more than a year later, Antolotti’s unceremoniously closed. Mae Antolotti died in 2002, and Louis Antolotti died at in 2006 at age 73 from injuries sustained in a motor vehicle accident.

Two other Italian restaurants would follow Antolotti’s at 337 East 49th: Mimosa, for a short run beginning in 1995, and then Il Postino, which opened there in January 1997.

Here’s the recipe for one of the signature dishes at Antolotti’s, as it was prepared in the 1970s: the eponymous, and delicious, Shrimp Antolotti.

April 14, 2020 By Bill Hogan

0

La Jolla/ California

Hungarian Goulash Soup

Rheinlander Haus

2182 Avenida De La Playa
San Diego, California

1955 – 1984

Al Williams and Ernst Kloeble opened Rheinlander Haus in La Jolla Shores, California, in 1955. Williams had met Kloeble, a German chef, while stationed with the Army in Germany in 1952, and in short order the two men decided to open a restaurant in America.

Rheinlander Haus, which quickly became known for home-style German cooking at reasonable prices, was a success from the get-go, and in 1958 Kloebel and Williams moved it to the address on Avenida de la Playa that it would occupy for the next quarter-century. A sign on the German-made wooden front door read: “Ohne Fleiss, Kein Preis”—roughly translated, “No Ambition, No Reward.”

Their restaurant, furnished in the style of a Bavarian farmhouse, featured a cozy interior with lots of stone, brick, and wood (including beamed ceilings) and an outdoor patio that featured café-style tables clustered around the San Diego area’s only redwood tree. (The tree later died from exposure to salt water when its roots reached sea level.)

By 1984, with their restaurant having achieved landmark status in La Jolla, Williams and Kloeble were ready to retire from the business, and things got serious when an agent for the owners of Gustaf Anders, a Scandinavian restaurant in Pacific Beach, approached them about selling Rheinlander Haus. Asked by a reporter to comment on the rumor, Kloeble said, “Everything is for sale for a price—even the Eiffel Tower.”

Rheinlander Haus closed on March 19, 1984. Inside the front door, on a chalkboard, was this message: “Danke schön to all our loyal customers and friends. Al and Ernie.”

The restaurant was gutted to make way for the new Gustaf Anders, which opened exactly four months later, with Williams and Kloeble in attendance. In 1988 Gustaf Anders would move again, and in 2004 it closed permanently. Today the space on Avenida de la Playa is occupied by Piatti Ristorante & Bar.

Williams and Kloeble later moved to the resort city of Puerto Vallarta, Mexico, where they owned and operated Casa Fantasia, a bed-and-breakfast guest house a block from Los Muertos Beach.

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April 12, 2020 By Bill Hogan

0

Beebe/ Arkansas

Egg Custard Pie

Anderson’s Restaurant

2003 West Dewitt Henry Drive
Beebe, Arkansas

1953 – 1985

Frank Anderson may not have realized it at the time, but he pretty much put the little town of Beebe, Arkansas, on the map when he and his wife, Margaret, opened Anderson’s Grill there, at the junction of U.S. Highways 64 and 67, in 1953. The tiny little place the Andersons built next to the motel they owned next door—the Bel-Mar, which they billed as “the friendliest stop in the South”—was too small almost from the beginning, but in time it would grow into a 9,000-square-foot seafood house that introduced much of Arkansas to fresh Gulf Coast fish and shrimp.

When Frank died in 1957, Margaret and her son Bruce took over the restaurant. But later Bruce turned to his attention to the much bigger market in Little Rock, where in 1974 he opened the hugely successful Cajun’s Wharf on the Arkansas River and in 1980 added Shorty Small’s Bar and Grill—the latter establishment named, he said, for a colorful character he knew while growing up in Beebe.

Anderson’s Restaurant was destroyed by fire on September 16, 1985, and never reopened. Two and a half months later the restaurant’s insurer, Missouri-based Transit Casualty Company, was declared insolvent in what was called “the Titanic of all insolvencies.” Anderson sued the restaurant’s insurance broker for more than $2.6 million in damages, alleging that it had failed to provide a reliable insurance company for the restaurant. Soon, with his health failing, Anderson began to sell off his other restaurant properties, and he died in 1992 at age 57.

From the beginning Anderson’s Restaurant was best known for its pies, which were baked over the years by Alberta Plummer and Carrie Pruitt. The most popular were lemon meringue, chocolate, coconut, and egg custard, the recipe for which follows.

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April 11, 2020 By Bill Hogan

0

Aberdeen/ South Dakota

Diced Ham Fried Rice

Capitol Cafe and Lounge

420 South Main Street
Aberdeen, South Dakota

1939 – 1965

Howard Wong was born in Canton, China, in 1912 and came to the United States with his father, Sig Hong, when he was 12 years old. Sig Hong died just six months after that, and Wong was taken in by a family in Fargo, North Dakota. Later he moved in with cousins in Jamestown, North Dakota, where he learned to cook at the family’s restaurant.

In the 1930s Wong moved to Chicago, where he continued to cook. Somewhere along the way became a pilot, and he recruited other Chinese pilots to return to China and teach flying. After working in Minneapolis and Hutchinson, Minnesota, he returned to North Dakota to become the manager of the American Cafe in Fargo. In 1936 Wong met his wife, Beulah, and the couple moved to LaMoure, where he opened his first Chinese restaurant.

In 1939 Wong and his wife moved to Aberdeen, South Dakota, where he opened the Capitol Cafe and Lounge. Its location on Main Street, just a block and a half north of the intersection of U.S. Highways 12 and 81, provided a steady stream of customers from morning to night, and the place offered something for everyone. “Truly the upper Midwest’s finest cafe and cocktail lounge,” an early postcard said, promising “a selection of tasty Chinese dishes” and “choice cuts of steak or sea food prepared to your liking,” as well as “a lift from a refreshing highball.”

Sometime in the early 1960s Wong decided that he wanted to build a larger place so that his two sons could become a part of the business. So in 1965 he closed the Capitol Cafe, disposed of its equipment and furnishings in a liquidation sale, and moved to Bloomington, Minnesota, where the following year, at a total cost of $600,000 he opened Howard Wong’s on a then-barren stretch of Interstate Highway 494. When Wong decided to retire in 1984, he sold the restaurant to Franklin Lee, the owner of the Mandarin Yen, a popular Chinese restaurant in Golden Valley, Minnesota, who renamed it Mandarin Yen South. Wong died in 1993 at age 81.

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April 11, 2020 By Bill Hogan

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Penguatan Kompetensi Guru Melalui Program Pelatihan PGRI

Guru memegang peran penting sebagai ujung tombak keberhasilan pendidikan nasional. Di tengah perkembangan teknologi, perubahan kurikulum, dan kebutuhan kompetensi abad ke-21, peningkatan kualitas guru menjadi keharusan. Persatuan Guru Republik Indonesia (PGRI) berkomitmen memberikan dukungan nyata melalui beragam program pelatihan yang dirancang untuk memperkuat kompetensi profesional, pedagogik, sosial, dan kepribadian para guru di seluruh Indonesia.

Artikel ini memaparkan bagaimana PGRI memperkuat kapasitas guru melalui program pelatihan berkelanjutan yang inovatif dan relevan.

1. Pelatihan Berbasis Kurikulum Merdeka

PGRI menyelenggarakan pelatihan terkait Kurikulum Merdeka untuk membantu guru:

Memahami konsep pembelajaran berdiferensiasi
Mengembangkan modul ajar yang kreatif dan kontekstual
Mengelola pembelajaran proyek (P5)
Melakukan asesmen diagnostik dan formatif

Melalui program ini, guru mampu menerapkan pembelajaran yang lebih fleksibel dan berpihak pada kebutuhan siswa.

2. Workshop Inovasi Pembelajaran Digital

Untuk mendukung transformasi digital di sekolah, PGRI menyediakan pelatihan yang berfokus pada:

Pembuatan media ajar interaktif
Penggunaan platform pembelajaran daring
Integrasi teknologi seperti AI, e-learning, dan multimedia
Pengelolaan kelas digital dan hybrid learning

Pelatihan ini menjadikan guru lebih siap menghadapi tantangan pembelajaran modern dan meningkatkan minat belajar siswa.

3. Diklat Penguatan Kompetensi Profesional Guru

PGRI menyusun berbagai diklat yang diarahkan untuk meningkatkan kemampuan profesional, seperti:

Penelitian tindakan kelas (PTK)
Penulisan karya ilmiah dan publikasi
Pengembangan perangkat pembelajaran
Strategi penilaian yang autentik dan efektif

Program ini memberikan guru kemampuan mendalam untuk terus berkembang secara akademik dan profesional.

4. Pelatihan Kepemimpinan dan Manajemen Sekolah

Selain guru, PGRI juga membekali kepala sekolah dan pengawas dengan kompetensi manajerial melalui:

Pelatihan kepemimpinan pendidikan
Penguatan manajemen sekolah berbasis data
Strategi peningkatan mutu dan budaya sekolah
Supervisi akademik yang efektif

Dengan kepemimpinan yang kuat, sekolah mampu menciptakan lingkungan belajar yang produktif dan kondusif.

5. Peningkatan Kompetensi Sosial dan Emosional Guru

PGRI memahami bahwa kompetensi guru tidak hanya bersifat teknis, tetapi juga sosial dan emosional. Karena itu, tersedia pelatihan tentang:

Komunikasi empatik dengan siswa dan orang tua
Pengelolaan kelas berbasis karakter
Pendekatan pembelajaran inklusif
Penguatan mental dan kesejahteraan guru

Program ini membantu guru membentuk hubungan yang lebih positif dengan siswa dan lingkungan sekolah.

6. Kolaborasi Melalui Komunitas Belajar Guru

PGRI memfasilitasi terbentuknya Komunitas Belajar Guru (KBG) di berbagai daerah sebagai wadah:

Berbagi praktik baik
Diskusi inovasi pembelajaran
Penyelesaian permasalahan pembelajaran
Pendampingan guru pemula

KBG menjadi sarana pengembangan kompetensi yang berkelanjutan dan saling menguatkan.

7. Sertifikasi dan Pengakuan Kompetensi Guru

Melalui kerja sama dengan berbagai instansi, PGRI turut mendukung:

Program sertifikasi pendidik
Penghargaan bagi guru berprestasi
Pengakuan atas inovasi pembelajaran
Pendampingan dalam peningkatan karier profesional

Pengakuan ini tidak hanya meningkatkan motivasi tetapi juga memacu guru lain untuk terus berkembang.

March 17, 2019 By Bill Hogan

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Wilmington/ Delaware

Deviled Crab

Winkler’s Restaurant

French Street
Wilmington, Delaware

1933 – 1984

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June 3, 2018 By Bill Hogan

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Columbus/ Georgia

Georgia Peach Cobbler

Goo-Goo Restaurant & Drive-In

700 Linwood Boulevard
Columbus, Georgia

1941 – 1965

A restaurant named after a duck?

That’s what J. Albert Snipes had in mind when he opened the Goo-Goo Restaurant in 1941. He’d copyrighted the name a year earlier, inspired by the web-footed sidekick of Joe Penner, a zany vaudeville, radio, and film comic who rose to national fame in the 1930s with the catchphrase “Wanna buy a duck?” and his trademark “hyuk-hyuk-hyuk” laugh. (In the 1934 Paramount film College Rhythm, Penner kneels in front of his duck and earnestly croons “Goo-Goo, I’m ga-ga over you . . .”)

Snipes styled his restaurant, known first as the Goo-Goo Restaurant & Dine-a-Port and later as the Goo-Goo Restaurant and Drive-In, as “The Home of Fine Food,” and charcoal-broiled steaks got top billing. In the 1950s it was serving more than 3,000 people a day. But in 1965 it burned to the ground, and seven years later it was replaced by Goo-Goo Car Wash, which capitalized on the restaurant’s landmark status and today, from its headquarters in Columbus, operates in a dozen states.

Here is the recipe for the Goo-Goo Restaurant and Drive-In’s Georgia Peach Cobbler, as it was prepared in the mid-1950s.

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May 21, 2018 By Bill Hogan

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