Pop Ernest Abalone and Seafood Restaurant, Monterey 1930s Sizes:A2 (420x594mm) Archival Print (Unframed) Little passengers would have been

Little passengers would have been excited

Queen Mary was ageing and

Chef Victor Hirtzler reproduced this bill of fare in The Hotel St

and this was where many couples held their wedding receptions

there were an estimated 150

Pop Ernest Abalone and Seafood Restaurant, Monterey 1930s Sizes:A2 (420x594mm) Archival Print (Unframed) Little passengers would have been"Before Pop Ernest Doelter set up shop on Alvarado and, later, Fishermans Wharf in Monterey, the way Americans used to cook abalone seemed a little like marinating a nice porterhouse in paint. Theyd boil it into tastelessness or, worse, tenderize it with lye. Yes, lye. Not Pop. Circa 1908 a time when almost all of the local abalone was shipped to Japan he started taking the ample abalone pulled in by the areas Japanese fishermen, pounding it, washing