History of Stouffer’s Resturants & Hotels

Abraham Stouffer (7 July, 1875 – 16 October, 1936) – Lena Mahala Bigelow (June 1880 – 8 October, 1953)
Vernon Stouffer (22 August, 1901 – 26 July, 1974)
Gordon Stouffer (1904)

1914 – Abraham and his father James, organized the Medina County Creamery and also opened a dairy stand at Cleveland’s Sheriff Street Market.
1916 – Abraham and Lena move to Lakewood, Ohio to manage the creamery.
1922 – Abraham resigns as the president from the creamery business in Media, Ohio.
1922 – Abraham and Lena began operating one of the creamery’s dairy counters in the Arcade Building in downtown Cleveland, Ohio. They sold milk, buttermilk, cheese sandwiches and offered free crackers. They added coffee to their menu and Lena began selling her homemade deep-dish Dutch apple pies.
1923 – At 22 Vernon graduated from the Wharton School of Finance at the University of Pennsylvania and joined his parent’s business.
1924 – With $15,000 the Stouffer’s opened their first restaurant the Stouffer Lunch at 2030 East 9th Street on the corner Euclid Avenue in the Cleveland Citizens Building. The restaurant’s menu featured four sandwiches priced from 20 to 25 cents. They incorporated as Stouffer Lunch Systems.
1929 – at 25 Gordon Stouffer joined the business and they expanded the restaurants to Detroit and Pittsburgh.
1929 – The Stouffers went public, founding Stouffer Corporation.
1935 – Open sixth restaurant (net $83,000 on yearly sales of $2,037,000)
1936 – Abraham Stouffer passes away.
1937 – First New York City restaurant opens
1940 – Stouffer’s netted $418,000 profit on $5,012,000 gross.
1946 – Opened its first suburban restaurant in Cleveland’s Shaker Square neighborhood. Customers began asking manager Wally Blankinship to freeze menu items so they could enjoy them at home. He started selling the frozen meals as a separate business called the 227 Club.
1954 – Built a pilot processing plant in downtown Cleveland.
1956 – The company was officially named Stouffer Foods Corporation.
1958 – Opens restaurants at the Tisman Building located at 666 5th Avenue in New York City one on the 1st & below-street levels, the other on the 39th floor, at the time the highest public restaurant in N.Y.

1960 – Stouffer made its first venture into the hotel business with the purchase of Fort Lauderdale, Florida’s Anacapri Inn. The company now had three divisions: Stouffer Hotel Corporation, Stouffer Foods Corporation, and Stouffer Restaurant Corporation.
1966 – Vernon bought the Cleveland Indians
1967 – All three Stouffers divisions sold to Litton Industries
1968 – Constructed a highly automated and modernized frozen food plant on a 42-acre site in Solon, Ohio, just south of Cleveland.
1969 – NASA chooses Stouffer’s products to feed Apollo 11, 12, and 14 astronauts while in quarantine after their history-making space voyages leading to the tag line, “Everybody who’s been to the moon is eating Stouffer’s.”
1972 – Vernon sold the Cleveland Indians to Nick Mileti
1973 – Litton Industries sells Stouffer Hotel Corporation, Stouffer Foods Corporation, and Stouffer Restaurant Corporation to Nestle.
1974 – The Stouffer Cookbook Great American Food and Drink cookbook is published.
1974 – Vernon Stouffer (age 72) passes away from a heart attack.
1982 – Stouffer launched their Lean Cuisine line with a 24-page booklet entitled “On the Way to Being Lean,” and a national tour by nutritionists supporting the product. More than 300,000 copies of the booklet were sold and Lean Cuisine did $125 million in sales its first year.
1984 – Lean Cuisine overtook predecessor Weight Watchers’ frozen entrees, outselling the competitor three-to-one and capturing almost half of the American frozen entree market.
1987 – Right Course (low-fat, low-cholesterol) meals were introduced to compete with other frozen food offernings from Kraft, Healthy Choice, etc.
1989 – Right Course is discontinued.
1990 – Stouffer Hotel Corporation and Stouffer Restaurant Corporation merge to form the Stouffer Hospitality Group.
1992 – Vernon Stouffer was posthumously inducted into the National Frozen Food Association Frozen Food Hall of Fame.
1993 – Stouffer Hospitality Group sold to large hotel chain, Hong-Kong based New World Development Co. Directed by billionaire Cheng Yu-Tung (which also ran Renaissance and Ramada International) for a reported $1.5 billion.

Gordon realized that, to attain chain status, the Stouffer restaurants’ menus, decor, and ambiance should coordinate. He therefore promoted standard uniforms for waitresses–or “Stouffer Girls” as he called them–and launched the slogan, “Everybody is somebody at Stouffers.”

The evolution of Stouffer’s frozen foods from a restaurant atmosphere strongly influenced their development. Packaging, for example, focused on entrees, rather than entire meals. And without the concept of mass production driving the business, Stouffer’s dishes differed from normal frozen fare in their high quality and abundance of meat and vegetables. The products introduced a premium segment to the frozen food market.

The restaurant group launched its “top” restaurants in the 1960s. These eateries were located atop skyscrapers in major cities, combining fine dining with a view of the city. By 1973, there were six such restaurants around America.

By the 1980s, the Stouffer Hotel Company had grown into a loose chain of 19 Midwest hotels with $80 million in annual revenues. But unlike Stouffer’s other two divisions, the hotel group’s image had deteriorated. In 1981, former hotel busboy and ex-Marine William Hulett was appointed to the presidency of the hotel group. Hulett embarked on a revitalization of the hotel chain by terminating its franchising program and liquidating seven struggling franchised holdings. He then began a decade-long acquisitions spree that brought several prestigious hotels into the Stouffer group, including: Washington, D.C.’s Mayflower in 1981, the Waiohai Beach Resort in 1983, the Stanford Court in 1989, and Tampa Bay’s historic Vinoy Park Hotel in 1990.

Despite an industry-wide surplus of hotel rooms, Stouffer’s Hotel division continued to grow under Hulett’s direction. By the end of the 1980s, the chain bought the seven-unit Presidente Hotel chain in Mexico, adding to its assembly of resorts in the Caribbean and Hawaii. The hotel group had expanded to number 41 award-winning properties by 1990, with revenues of almost $600 million.

In the early 1990s, Hulett continued to develop Stouffer’s hotel group, expanding its holdings in Mexico, the Virgin Islands, and the United States. And when other hotel chains announced rate cuts in the early 1990s, Hulett released nationwide advertisements touting the higher quality and value of Stouffer’s accommodations. By 1993, the group’s hotels and resorts had, in Hulett’s words, “won virtually every major award the travel industry has to offer.” For Hulett, premium offers like butler service, exclusive amenities, and exceptional dining justified Stouffer’s higher prices.

1955 Menu- Stouffer’s Restaurant- Menu has the American Flag on the front. Inside is the dinner menu, dated Saturday, July 2, 1955. The menu has their featured dinner as Roast Sirloin of Beef, Potatoes, Squash, Roll, Apricot Chiffon Pie and Coffee, Tea or Milk for $1.80. All other dinners range in price from $1.00 to $1.95 for the Tenderloin steak. Stouffers was located in New York, Philadelphia, Pittsburg, Cleveland, Chicago & Minneapolis. Menu measures 9 1/4 X 6 1/4 inches and folds out to the dinner menu with the restaurant locations on the back cover. Nice condition with minor staining

How they do it is less a mystery than a knack. Typical of Stouffer’s is its five-story restaurant on Manhattan’s Fifth Avenue — dignified grey colonial brick front, tasteful Williamsburg interior decorations. Average lunch check is 60¢, dinner 91¢. Profit works out to 4.2¢ a meal. Food (all portions carefully measured) not only is good but looks good. The chain also goes in for comely waitresses — referred to only as “Stouffer girls.” Stouffer’s prefers them not too beautiful, with a touch of Bryn Mawr. Some of them have made as much as $75 a week with tips. Of 40 (male) restaurant managers, all are college graduates; twelve were trained in Cornell’s famed Hotel Administration course. The cooks are all women. Menus are uniform throughout the country, all stemming from the experimental kitchen in Cleve land where Mother Stouffer and the boys keep poking around.

Since Father Stouffer died, the boys and their mother have held 85% of the stock. Bankers have repeatedly urged the boys to sell part of their share holdings to the public. Real-estate men advised against their opening on Fifth Avenue, on Manhattan’s Pershing Square (where four restaurants, all of whose names began with S, had previously failed). Stouffer restaurants at both places are a success. In Cleveland, Vernon and Gordon’s intrepidity won them a name for gangbusting. When shakedown artists Campbell and McGee terrorized Cleveland businessmen (TIME, March 21, 1938), Safety Director Eliot Ness begged for cooperation. Of all the merchants in Cleveland, only the Stouffer boys came forward. Their testimony helped send Campbell & McGee to jail.

List of Restaurants:
Stouffer’s Lunch – Cleveland Ohio (East Ninth Street downtown, opened in 1924)
Stouffer’s Restaurant – Cleveland, Ohio (3211 Westgate, Cleveland, OH 44126)
Stouffer’s Restaurant – Cleveland, Ohio (13215 Shaker Square, Cleveland, OH 44120)
Eastland Shopping Center Stouffer’s Restaurant – Harper Woods, Michigan (opened in 1957, 18000 Vernier Road, Harper Woods, MI 48225)
Stouffer’s Restaurant – Cocoa Beach (4001 North Atlantic Avenue, Cocoa Beach, FL 32931)
Stouffer’s Restaurant – Philadelphia, Pennsylvania (Chestnut Street, opened in 1959)
Stouffer’s Restaurant – New York City, New York (Forty-fifth Street and Fifth Avenue)
Stouffer’s Restaurant – Atlanta, Georgia (244 Perimeter Center Pkwy NE, Atlanta, GA 30346)
Stouffer’s Restaurant – Jenkintown, Pennsylvania
Stouffer’s Restaurant – Pittsburgh, Pennsylvania (28 Craig Court, Pittsburgh, PA 15228, opened in 1958)
The Cheese Cellar New York
The Cheese Cellar Philadelphia
The Cheese Cellar Cleveland
The Cheese Cellar Pittsburgh (7 Station Square Drive, Pittsburgh, PA 15203)
Pier W. – Cleveland, Ohio (12700 Lake Avenue, Lakewood, OH 44107, opened in May, 1965)
Roxy Bar & Grill – Cleveland, Ohio
Chicago Bar & Grill – Cleveland, Ohio
Rusty Scupper – Cleveland, Ohio
Parker’s Lighthouse – Cleveland, Ohio
James Tavern – Cleveland, Ohio
Top of the Hub – Boston, Massachusetts (800 Boylston Street, 52nd Floor, Boston, MA 02199)
Top of the Sixes – New York City, New York
Top of the Flame – Detroit, Michigan
Top of the Town – Cleveland, Ohio (Erieview Tower in downtown Cleveland)

List of Hotels:
Esmeralda Stouffer’s Hotel – Indian Wells, California (44400 Indian Wells Lane, Indian Wells, CA 92210, 550 rooms)
Stouffer’s Hotel – Dayton, Ohio (33 East Fifth Street, Dayton, OH 45402)
Stouffer’s Cincinnati Towers – Cincinnati, Ohio (Opening in 1968 at 5th and Elm Street)
Stouffer’s Hotel – St. Louis, Missouri
Stouffer’s Hotel – Crystal City, Virginia (2399 Jefferson Davis Highway, Arlington, VA 22202)
Stouffer’s Hotel – Nashville, Tennessee
Stouffer’s Five Seasons Hotel – Cedar Rapids, Iowa
Stouffer’s Inn – Cedar Rapids, Iowa
Stouffer Battle Creek Hotel – Battle Creek, Michigan (50 Capital Avenue SW, Battle Creek, MI 49017)
Stouffer’s Hotel – Indianapolis, Indiana (2820 N. Meridian St. Indianapolis, IN 46208)
Stouffer’s Northland Hotel – Southfield, Michigan
Stouffer Valley Forge Hotel – King of Prussia, Pennsylvania (opened in 1973)
Stouffer Greenway Plaza Hotel – Houston, Texas (opened in 1967)
Stouffer’s Hotel – White Plains, NY
Stouffer Renaissance Westchester – White Plains, NY (80 West Red Oak Lane, White Plains, NY 10604, 364 Rooms)
Stouffer Bedford Glen Hotel – Bedford, MA (44 Middlesex Turnpike, Bedford, MA 01730)
The Stouffer Riviere – Chicago, Illinois (565 rooms, 27-stories, opened in 1991)
Stouffer’s Hotel – Austin, Texas
Stouffer Concourse Hotel – Los Angeles, California (5400 W Century Blvd, Los Angeles, CA 90045, opened in 1986, 750 rooms, 24th hotel in chain)
Stouffer’s Hotel – Tucson, Arizona (500 rooms, opened in 1988)
Stouffer’s Hotel – Washington DC (1127 Connecticut Avenue NW, Washington DC, DC 20036)
The Hamilton Stouffer Hotel – Itasca, Illinois (400 Park Boulevard, Itasca, IL 60143)
Stouffer’s Hotel Cobb Galleria – Atlanta, Georgia (2762 Cobb Pkwy, Atlanta, GA 30339)
Stouffer’s Hotel Lake Lanier – Sugar Hill, Georgia (Hotel Road, Sugar Hill, GA 30518)


  1. Do you have a pic of the back of Peir W from the lake in Cleveland – Lakewood

  2. looking for tack room salad recipe – thanks

    • Tack Room Salad (aka Catalina Salad Bolw or Gold Coast Salad) Serves 8

      1 1/2 c. raw cauliflower flowerette, 1/2″ pieces
      1 1/2 tsp. salt
      8 c. Iceberg lettuce hearts, cut in 1 1/2″ chunks
      7 c. romaine, cut in strips 1″ wide X 2″ long
      1 1/2 c. White French Dressing (will post on blog)
      1/3 c. crumbled Bleu cheese
      1/3 c. crumbled cooked bacon
      16 half wedges of tomato

      1. Combine couliflowed pieces, salt and chilled cut greens; toss together.
      2. Add White French Dressing and toss to coat all greens.
      3. Line a large salad bowl with iceberg leaves. Heap the tossed greens into bowl.
      4. Sprinkle Bleu chees and bacon over th top and garnish with tomato wedges and watercress or parsley.

      • Thank you, Debbie. I remember eating in the Tack Room, as a newlywed, in 1973. Warm and cozy, with wonderful intimate lighting. Vernon Stouffer was sitting in the booth next to us… I was in awe!

    • White French Dressing (Makes 1 qt) Make the day ahead!

      3 TB cornstarch
      1/4 c. cold water
      1/2 c. boiling water
      1/4 tsp. paprika
      1/4 c. hot water
      1/2 c. sugar
      3 TB salt
      1 tsp. dry mustard
      2 3/4 c. vegetable oil
      1 c. cider vinegar
      1/2 tsp. onion juice
      1 clove garlic

      Dissolve cornstarch in cold water in saucepan. Add boiling water and cook for 3-4 min. over med. heat, stirring constantly until thick. Dissolve paprika in hot water; add to cornstarch mixture and cooke 1 minute longer. Stir in sugar, salt and mustard. Strain mixture to eliminate any lumps if desired.
      Whip hot mixture on med. speed of mixer while gradually adding oli alternately with vinegar. Beat in onion juice; add garlic clove, cover and refrigerate 24 hours. Remove garlic clove before serving

      • I have a faded old copy of this recipe that my Dad typed out when he was manager of the Stouffers on Shaker Square back in the mid-1960s. One of the kind dressing for sure! He actually bottled and sold it for a short period of time many years ago, but don’t tell anyone! 🙂

      • Debbie, I was Googling around last night and started reminiscing about old times and came across this article on Stouffers. I was, at one time, the executive assistant at the Smithfield store in Pittsburgh.

        I had been looking for this recipe for sometime since they stopped selling the jars…….Thanks for the recipe…..Ted Stockwell.

  3. Gordon was my grandfather. It is nice to see a wonderful article about him and my great uncle Vernon and their accomplishments. If anyone out there would like a steel building, drop-off or turnkey built, go here: http://www.stoufferconstructioninc.com and we will build any size or design you wish, anywhere in the USA! Godspeed, -Greg Stouffer

    • I remember going to Stouffer’s Restaurant in 1965 when it opened at Summit Mall in Akron, OH. I loved the catalina Salad with white french dressing! even got engaged there once. As I shopper at the Mall, it was impossible to pass without smelling the great food from the restaurant that spilled out into the mall. Nothing smelled like that Stouffer’s. I am glad to have their Stouffer cookbook in my collection with all their recipes, including these.

    • Gregg, Your family has been such an inspiration to my career in foodservice. Thank you for replying to this article and identifying yourself. I still have family in Ohio, as well as New York and Pennsylvania. My wife just sent me to the store for more of your grandparent’s receipies. I just told her everything J. W. Marriott knew about food he learned from your grandparents.

    • Stouffer’s gave me a modest scholarship for my last two years at Kansas State in our hotel restaurant program. For those two years I knew I wanted to work for Stouffer’s. I wanted to work for The Best. That was Stouffer’s. I did in 1977. Cincinnati Riverfront under iconic GM Jim Sherwood. This is where I started my foodservice career. Cannot thank Stouffers’ enough for all they gave me. Thank you!

    • Vernon Stouffer’s recipes were excellent early on. The spaghetti and meat sauce was much better back then and the Noodles Romanoff delicious. Stouffers fed me for decades, thank you!

  4. I worked for the Stouffer Company when it was a true Stouffer company – before Nestle got their hands on it. Unfortunately, everything changed after that. It was a a great perk to be able to go to the wonderful Stouffer restaurants and hotels. I still frequent Pier W as it’s the only one that still feels like a Stouffer restaurant. You should be very proud to have the Stouffer name!

    • Did you know my father, Don Stover? Thanks, Karen Stover

      • I knew him. Great guy! Always upbeat.

      • Did Souffer’s ever make stove top stuffing? So many of us seem to remember it but I can’t find a reference?
        Thank you Carol

      • I doubt it Carol. I was with Stouffer’s on Chestnut st and Penn Station and if it was not from scratch we did not use it.

      • Here is one recipe I love…I’ll keep looking though! Hot Apple Pie Sandwiches
        SERVING SIZE: 4
        Hot Apple Pie Sandwiches have tender slices of apple, seasoned with a sprinkling of cinnamon which are enriched with cheddar cheese and encased between toasted bread. A great snack or perfect for a tasty lunch.

        Prep Time 5 min Cook Time 10 min Total 15 min

        1 package (12 ounces)Harvest Apple, defrosted*
        1/2 teaspoon ground cinnamon
        4 slicescheddar or American cheese, each cut into 4 strips
        8 sliceswhite bread, lightly toasted
        2 tablespoons butter or margarine, melted

        PREHEAT broiler.

        COMBINE Harvest Apples and cinnamon in small bowl.

        PLACE cheese strips on outside perimeter of 4 slices of bread. Spoon apple mixture evenly into centers of each. Top with remaining slices of bread; press down slightly. Brush sandwiches with butter.

        BROIL on each side until golden brown and cheese is melted.

        *DEFROST Harvest Apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.

    • I worked at several Stouffer restaurants – One Nation, in Columbus, Ohio; J B Winbery, in Boulder, CO, and an Italian brick oven restaurant in Naperville or Downers Grove, outside of Chicago. I’m seeking info:
      1. What Italian/pizza restaurant, with a brick oven was opened in Naperville or Downers Grove, in 1990, 1991 or 1992? What was the name then, and is it still open?
      2. Does anyone have the recipe of sesame rainbow trout, that we had at J.B. Winbery? Our head cook/chef was Doug.

      • Stouffers Baked Stuffed Trout — serves 6

        6 rainbow trout, dressed & boned
        1 1/2 tsp salt
        2 TBL butter
        2 TBL flour
        3/4 tsp salt
        Few grains cayenne
        1 hot coffee cream
        1 lb cooked lobster meat, cut in 3/8″ pieces
        2 TBL sauterne
        2 slices stale bread, crusts trimmed and cut in 1/4″ cubes
        1 TBL capers
        Melted butter for basting

        Wash trout inside and outside under cold running water; drain well and pat dry. Sprinkle inside of each fish evenly with 1/4 tsp salt.

        Melt butter in a heavy saucepan, stir in flour, salt and cayenne; simmer 2 minutes to partially cook flour.

        Gradually whip in hot cream; cook, stirring constantly, until thickened and flour taste disappears. Remove from heat.

        Stir in lobster meat and sauterne. Cool to room temperature.

        Gently fold bread cubes and capers into cooled sauce.

        Stuff each fish with 1/2 cup filling; secure opening with wooden toothpicks.

        Place fish in a well-buttered (NOT PAM!) baking dish; do not overlap. Brush skin with melted butter; sprinkle each fish with 1/4 tsp salt, then with paprika.

        Pour hot water into pan — just enough to cover the bottom.

        Cover loosely and bake in a 350-degree oven for 15-20 minutes; uncover and continue baking 10 minutes longer or until fish is firm to the touch.

        Just before serving, brush again with melted butter and sprinkle with paprika; broil 2-3″ away from heat just until skin is glazed.

        (Remove toothpicks before serving!)

  5. My mother, Catherine, was a Stouffer girl in the 50’s and worked in Stouffer on 5th Avenue. She served Marilyn Monroe & Nelson Rockefeller during the making of the seven year itch.

    I have written a 3 act play based on her experience entitled “The seduction of Marilyn Monroe”

    • My mother worked also on 5th ave at Stouffer she passed away in 1967 her name was Margaret(maggie/peggy) Pugh I would love to find some old photos of the woman who worked in that location.

      • My mother also work at the 5th Ave location her name was Mary Lovett. I have a photo of the 3rd floor dining room staff on April 4th 1952

      • I know my mother, Mary Davis, worked at Stouffer’s in NYC. Was there only 5th Ave? Died in 1994 & likely worked there mid 1940’s. Have picture of her & 3 others somewhere here. Mindy Durand

      • There was the main Stouffers, two levels at 666 5th Avenue, upstairs at that address was the Top of the 666s. Act I was in the Allied Chemical Building in times Square, Pub Theatrical was at 1633 Broadway, The Cheese Cellar was on the east side, 57th Street I think..and of course the original restaurant was on 42 Street.

        Sent from Yahoo Mail on Android

  6. You should mention the castastrophe in White Plains 1980.

  7. And I think you forgot Stouffer’s Inn on the Square in Cleveland, that came late to the show. But as far as the “real” Stouffer’s goes, I still miss eating lunch almost every day at the Euclid Ave. Stouffer’s and still remember some of the dishes – a the daily vegetable platter, a unique cream of vegetable soup and pretty much all of their soups were outstanding. I’d like a copy of that cookbook! Thanks for the history.

    • Check your local library for a copy of the Stouffer Cookbook. Or just google the recipe that you want.

    • I first worked at Stouffer’s Midtown on Euclid in 1977, when you left out the back exit the Theatrical was straight in front of you. Moriorty’s was an after work hangout. Also I did work at Stouffers Inn on the Square, French Connection restaurant in 79/80 w/Pete Katalanous, as Maitre ‘d….Live in Dallas now.

      • I spent a week at the Stouffers Inn on the square for training. I was a Banquet Chef/Food Production manager in Cincinnati Towers. A old friend and boss was at the French Connection, Lynette Peterson as a chef. She later came to Cincinnati as Exec. Chef. Great Lady who also appreciated the Stouffers tradition

      • OMG…..I also worked at the Cincinnati towers in 83-84. I worked security. I remember Lynette, awesome chef and her wonderful recipe that I have attempted to make all these years, Mexican Chicken! Still my favorite, wish I had the original.

      • Worked at Cincy Towers from 78-82. Very blessed to work under such a fine chef. She molded my career path.

      • I know she ran a pretty tight ship but her staff seemed to be very grateful to be working under her.
        As an employee, we were served a free meal every work day. I was looking for that recipe when I found this sight. Its been over 30 years, but when you mentioned Lynette, I remember now being told it was Lynette’s recipe, not the restaurants. And I think it was called Tequila chicken. I could only guess what was in it…no one was giving up the ingredients.
        If you are ever in touch with her, let her know that after 30 years it is still my all time favorite dish.

    • Stouffers Top of the Crown, Cincinnati. Jim Sherwood was GM.

  8. How wonderful to read the history of how it all began. I have to say Stouffer’s Frozen Foods, Solon was to date the best company I have ever worked for; because they made you feel as part of a family, a very large family, before being taken over by Nestle. Thank you for all the great memories Stouffer family. May you continue to prosper.

    • I too spent eleven great years with the food company, until Nestle decided it was a good idea to umbrella all their brands and it ruined what was a truly great company. By 1993, it was all over and the “Stouffer” feeling was gone. At one time that company had amazing panache in the NE Ohio area, and around the country.

    • My grandmother, Ina Mae Stouffer , was a wonderful woman who did so much for charities in Palm Beach Florida. When I had a drug problem at 19 years old, I flew to Palm Beach and asked her for help .(She had no idea I was coming! )
      She placed me in the care of Dr. Katenzaro As I was incoherent overdosing on LSD. (The Doctors at the hospital did not think I was going to come back to reality! ) She then started to raise hundreds of thousands of dollars to help fight drug abuse around the Palm Beach area. I could go on, but I think this is enough to give you an idea just how magnificent, and amazing my grandmother was . A very giving woman. Her daughter Sherrie Stouffer is still alive in Colorado, she is 85 years old, living with my wonderful sister.
      I can recall going to the Cleveland Indians games when I was a child with Vernon and Gordon. Two men that were very well respected everywhere they went in Cleveland. Especially when we all went out to dinner at Shaker Square, many heads would turn when we entered the restaurant and you could hear her talking at the tables when we were seated.
      Both Gordon and Vernon were never intimidated by the gangsters in Cleveland as I heard of the stories when they cooperated with Elliot Ness. Just plain brave and honest businessman who loved Cleveland, and always seemed to do the right thing in life. This is where I got my strengths and honor from. I thank God for what they brought to this planet, and what they did for their employees, they treated everyone with dignity and dealt with them fairly.
      Thanks for listening,
      Grandson of Gordon and Ina Mae Stouffer

      • Just discoverd that my husband’s grandmother, Mary Francisco Cassidy worked at Stouffer’s restaurant in the early 1920s. She met her husband, Ralph (Roscoe) Cassidy a nightshift printer/pressman at the Plain Dealer newspaper at the restaurant. Wondering if anyone might have pictures of restaurant and any waitresses/hostess/cooks from that time. My father in law was born in 1924, so imagine she worked there before that year…

      • Edward McGrath great to read your article. Thanks for sharing

  9. I knew about the food division but not about the hotels thanks for enlightening me

  10. ………and with all that wonderful history, this american icon is owned by the chinese?

  11. …and with all that wonderful history, stouffer’s is now owned by the chinese? terrible!


    • hello george, i to went to the anacapri in ft lauderdale. miss that place i would get the catalina salad,it was great ,still trying to make this salad like them. no luck. they were the best. i had some real good times , bring it back one more time. D Paradise

    • I worked at Stouffers Lauderdale Surf Hotel in 1978/79 as F&B director with the renowned Marian Moog, God rest her soul. What a battleaxe but a treasure! Anacapri was iconic.

  13. HELP_ Does anyone know where those ROLLS came from that were served at Stouffers? People LOVED them! Also I noticed the Stouffers Restaurant,[ my whole family worked for] in Garden City, N.Y. wasn’t on your list of restaurants? Who delivered the food for that Stouffers on Long Island, N.Y. I’m sure those rolls are around somewhere. If anyone can add anything I’d appreciate it . Thanks

    • jeanne, is this u, ? if it it is dib here have no idea where those rolls r kisses

    • I worked as a Stouffer girl in Wynnewood,PA and at the Top of Centre Square locations in the 70’s. Fond memories, and the food was reliably good, albeit predictable. Several celebrities were customers. The rolls were delicious, and I can blame them for several pounds on my then-skinny frame!

      • Hi. My family used to love Stouffer’s in Wynnewood, especially my mom, who ate there every week. Wondering if you remember the primitive carved wooden statue that was in the back behind the parking lot ? And whatever happened to it, what it’s history was, etc. etc. Thanks for the happy memories your post recalled. Best, Valerie

    • Jeanne,

      I was a Stouffer dietitian (then, only women in the kitchens) from 1959 -1962, at all 3 downtown Cleveland restaurants. Those rolls you wrote about were made at the restaurants, from scratch – I can’t remember what was not produced – “homemade”. We ground our beef chuck for hamburgers & made the hamburger buns, cakes from scratch & pies, etc. etc. This was my first job out of college & what I learned served me exceptionally well throughout my career in food service. How I miss the original Stouffer Restaurants! Jane

      • Jane, my mom turns 90 this week and remembers a drink called the hildy dildy. Does anyone remember it? Was it just a Cleveland drink? She said it might have had peach or apricot flavor? Does anyone know what was in it?

      • If I remember right Hildy dildy was a drink always served up w/no ice. Apricot and something sounds about right. Sidecars were also popular in the old days, another Stouffer thing, served up also. #StouffersMidtown, 9th and Euclid.

      • God bless you!


      • If you could give me a little more info on the rolls I’ll look in my files and see what I can find. Rick

    • Hi Jane, Jeanne here. I worked at Stouffers in the 80’s. By that time I’m afraid food was coming in ”FROZEN”, I know because I reheated them! Like the ones they sell now at the grocery stores, except much BIGGER ! Soon after the place closed! Very Sad.

    • My mother, Catherine Nicholson, worked as a waitress at Stouffers in Garden City NY probably 1963-70. She made many lifetime friends there: Modene, Martha, Patti, Pat, Carol….I remember visiting her at work, I felt so fancy dining there. The staff all made a fuss over me and I felt like a princess. Mom met her idol Barbra Streisand and her husband Elliot Gould there.

    • Were they regular bread rolls? I see small bread loaves, pg 150 of the cookbook. There are recipes for Butter Cor, Orange Nut, Pan Cinnamon, Rum Raisin, and Southern Orange rolls in the cookbook.

  14. I worked my way through school in the 60’s and 70’s at Stouffer’s Jenkintown & University Inn in Columbus Ohio. Great memories of the people, management and especially the food! Just picked up an old Stouffer’s cookbook – very colorful and lots of familiar dishes and drink recipes. Hoping to find one for their white french salad dressing, but not there. Anyone who worked in the kitchen and remembers how to make it please let me know. If anyone wants one and doesn’t have the book, let me know.

    • I have he original recipe for Mulligatawny soup. I worked at Stouffer’s Wynnewood for a lot of years.I knew most of the people mentioned in the Wynnewood mail. If you want I will e mail the recipe to you The recipe is from”scratch”


      • Peggy, I would love to have the recipe. Thanks! Mare (Proud Philly) Marecip@gmail.com

      • I was a stouffer girl on Chesnut St in the 1976-1977. I would love to have the soup recipe. I miss the food it was so good! I loved the cream of spinach too. Can’t forget those sweet roll. If you can, please email me the recipe at tldpcn@aol.com

      • I would love this recipe!

      • Hi Peggy!
        My wife and I met at Stouffers Cheese Cellar in OH. Our very favorite recipe was the Mulligatawny Soup…can i trouble you to send me the recipe?
        Thanks everyone for the memories of a Great restaurant and organization!
        Steve and Colette Newton

      • Peggy, I’ve been craving ths soup for decades! I used to tend bar for JB Winberrie and lived on this soup as a poor starving student:). Would you please send me the recipe? Would also love to have the one for cheddar ale if anyone has that too. Thanks!

      • Peggy could I please have recipe mulligatawny soup? Thanks

      • peggy, please, i would love the recipe. brings back memories. my dad and i would go to indy and eat at the restaurant in the mall. would love to make him a pot to surprise him. thanks!

      • If your offer still stands, I would love to have that recipe, Peggy. I worked at JB Winberries in Tampa in the 1980s. That was my favorite soup. My email is aot204@gmail.com

      • HI! I don’t know if you are still monitoring this thread but I WOULD LOVE, LOVE, LOVE the Mulligatawny Soup recipe. I worked at Gino’s Hair Design in the Town Square Mall in Chagrin Falls, Ohio where James Tavern was and I had the soup EVERYDAY I worked!!! I have made many recipes the just cannot find THIS exact recipe. my email is: kbn14k@gmail.com thank you, thank you, thank you in advance!!!

      • Me too

        Sent from Yahoo Mail on Android

      • Teri Cline


      • Hi, Karen!
        I worked at Wynnewood in the Proud Filly (’75),
        as did my sister-in-law Rose and her mother Vickie Cutuli worked the front desk for years.
        I would love to have the Mulligatawny soup recipe

        Marianne Boyce Cipollone

      • Hello,
        Those days were the best. I still remember opening the Proud Philly! The pianist Carl was great as well as the excellent staff of dedicated people.
        Wayne Narks

      • I posted the Mulligatawny Soup recipe several years ago. It’s still available on this blog.

      • I posted and sent this recipe via email. Just need to know where to send it. Rick

      • Hi Peggy – I worked at The Cheese Cellar in Chicago on the Gold Coast in 1983 – The food was great and I loved the Mulligatawny soup! Please sent the recipe to me! Thank you so much! Robin in Austin, TX rpickett@kw.com

      • Hi Peggy – I scrolled down and found the recipe! Thank you all for these wonderful memories and connections. Peace to all

      • Hi Peggy, do you still have the recipe for Mulligawtawny soup? I would really love to have it! have a blessed day

      • Karen if you get the recipe would you please share it. I was at Chestnut St in mid -late 70″s as a cook

      • Stouffer’s Mulligatawny Soup (serves 4-6)
        2 TBL chicken fat
        2 TBL chopped onion
        ¼ c. carrots, in ½″ cubes
        ¼ c. celery, in ½″ cubes
        1 tsp diced green pepper
        1 lg apple, pared, cored, cut in ½″ cubes
        ½ c. chicken broth
        ¼ c. flour
        ¾ c. canned tomatoes, broken
        ¼ tsp salt
        Few grains pepper
        ¼ tsp curry powder
        1 c. cooked chicken, cut in ½″ pieces

        Melt the chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples; simmer 10-15 min. or until vegetables are tender but not brown. Combine ½ cup chicken broth with flour and mix well. Add to vegetables, stirring constantly to blend. Add tomatoes, salt, pepper, curry, and 3½ c. chicken broth. Blend; heat to boiling; reduce heat and simmer 1 hour. Add cubed, cooked chicken and simmer 5-10 min longer. Serve at once.


      • Karen, I saw that you have the made from scratch mulligatawney soup recipe. Would you be able to send it to me? Thank you

      • Yes. Send me your email and I’ll send you a copy of the original recipe. Chefrick@prodigy.net.

    • Vince,

      I worked in Jenkintown for a short time in mid-1973 (ADFM). I just posted the White French Dressing (see top of blog)

      Debbie Hunt

    • Hey Vince! Did you work with Bill Burkett at the University Inn? He was manager there in the restaurant from 1968 to 1970. Thanks!

      • I remember Bill Burkett at University Inn. I was just a bus boy from 1968 to 1969. I was terminated because I would not work New Years eve. Too in love with my girl friend at the time. Should of worked instead. My twin brother worked there for five years as well starting as a bus boy and eventually working the grill.

    • The former Exec. Chef of Stouffer;s restaurants just past away this past weekend – Clarence F. Gallman of Malvern, OH.

      • Mr. Gallmann hired me out of college as a purchasing steward. He taught me so much as I worked to the position of banquet chef. Very talented chef he was.

  15. I agree, so many great memories, the food was always consistent. I remember the recipes and how we had to follow them exactly! I worked for Stouffer’s through the 70’s starting as a busboy at the Chestnut St restaurant in 1970. I also worked at Jenkintown, Wynnewood and Top of Centre Square. Also worked at Manorgate in Pittsburgh and Top of the Flame in Detroit. Spent my honeymoon at the Anacapri Inn! I often google “Stouffer’s” but it is difficult to find much from those years! Can’t remember many names but I’ll always remember my first supervisor at Chestnut St., Miss Dean. 41 years ago? wow!

    • Tom, how long did you work at Jenkintown? Do you remember any of the Managers’ names? I tended bar there in the early ’70s. It was a fun place to work. I often wonder what became of those who worked there – I think they closed shop in the late ’70s. I remember Miss Dean when she worked at Jenkintown.

      • To Vince
        My tour…….Jenkintown 64 to 71….
        2 Penn Center and Chestnut street when needed….
        The Gaslight Room,The Jenkintown Room, The Abington Room, and The Rydel Room
        Allen Sherwood mgr.,Pete Dangerfield ast.mgr.,
        Warren Lindig ast.mgr.,Greg Dent ast.mgr.,
        Jon Hollinger ast.mgr., Joe McGinty working asst mgr., and who could forget Ireen in the linen room. Mary Kusbit, (aka Sgt). the meat cook Ruby Anderson fry cook, Lilian Palmer sandwiches, Mrs.Melvill banquet mgr, Harvy Garus front buss(day),Jame Hong front buss (night), Young Kim pot and pans,Theodosus Tarwick meat cook (post Mary K.),Ed Coffee maintence and Barbara (?) the secretary in the office, Doris Angorola waitress, Ann Hobensack waitress,Ruth Reeves waitress …….Loved that place and the people that worked there……

    • Are you familiar with a Stouffer owned (or operated) restaurant in Pittsburgh on the South End called Pete & Charley’s???

    • What great memories. I was assistant manager in Jenkintown just out of school (Penn State). Remembering the names is difficult after so many but I remember John Garvey as the GM, Tom Tronzo Exec Asst, with Chuck Lindelow’s office there. Eddie Coffee was the engineer, In the kitchen was Theo on meats and Deb Hunt in the kitchen. Mrs. Quinn was in charge of wait staff. Can’t ever forget visits by Elenor Aspen with full white glove inspection. I remember opening “The Supper Club” on Saturday nights only, in the Crystal Room in Jenkintown. There was dancing and entertainment with sell outs every week. I remember moving to Penn Center and Chestnut Street as well and Opening the Proud Filly, a new concept on the back entrance to the Wynnewood location. Great times and years.

      • Yes, we were both there in Jenkintown for the Saturday night supper club! Great memories of Garvey, Lindelow, et all. The DFM was Marie Krouse and the butcher’s name was Ruby – a tiny African-American woman who knew her way around a steer. Remember that Stouffer’s preferred to have women heading up the kitchen.

    • Looking over some entries on Eating the Road & was wondering if you remember a restaurant in Pittsburgh that was a Stouffer’s called “PETE & CHARLEY’S.” I think it was in the Manorgate Shopping Center in the South End…any memories you can share would be appreciated!

  16. Hi Vince, had to find an old resume to remember the dates. I was a manager trainee from Jan 1975-March 1975. They sent me to Manorgate in Pittsburgh for a couple of weeks then sent back to Jenkintown as assistant manager from April 1975-January 1976. Thomas Keppel was the manager.

    • Hi Tom. My Aunt (Maryann Ostrowki) helped me get a job in Jenkintown when I turned 16 and joined soon thereafter in the dishroom with my friends Tom Horan and Ted Montrella. I broke my leg playing football and remember you visiting me at my grandmothers. I think you started turning blue as I described what happened. When I returned to Stouffers I was in the kitchen and busboy. The day I turned 18, Brian O (Mgr) asked if I wanted to become a bartender. Easy question and quick answer. I could serve but not drink (lol) in PA but NJ was only 20 minutes away. I was the head party bartender through college. It was a great place to work and a time I will never forget!!!

  17. Tom, thanks – I probably had just left by ’74. Terry Klebes was the exec and I’m not sure if John Garvey was still Mgr. or if he had gone downtown. Anyway, they were all nice guys. I ran into Terry Klebes many years later when he was Mgr. at Top of Center Square in Phila. Then Stouffer’s Restaurants were sold. I have been trying to collect memorabilia from ebay, etc. but also have found little out there. If I hear about any Jenk. or Chestnut St. people I’ll post here. Meanwhile , I’ll have to be satisfied w/ making some of the old recipe’s from the ’73 Stouffer’s Cookbook!

  18. I cooked steaks at the Top of The Rock and the Gibralta Room in the Prudential Building in Chicago in the ’60s including for the moon Astronauts. That room rocked!!!!! Those were the best of times!!!!! lol

    • For four years (1959-1962) during summer vacation I worked at one or another of the four Prudential Bldg restaurants (Plaza Room, Beaubien Room, Gibralter Room, and Top of the Rock), three summers as a waitress and the last as a hostess. That kitchen at the Top of the Rock certainly was a tight squeeze (in more ways than one)! Of course, it had been planned and built to serve minimal food, of the sort to be eaten with just cocktails as the place was intended originally to be only a cocktail lounge with light fare. After the place was converted to a full-service restaurant, it was amazing what came out of that tiny kitchen (esp. since it all had to come up to the 42nd floor by elevator).

      I also remember how the tourists (esp. those going to the observation deck around the restaurant) acted on the high-speed elevators, and how the building moved/swayed on windy days.

      • Hi Marge, I worked at the same facilities in the middle sixties, part time, I was a dishwasher and one Saturday I came in to burnish the silverware. During the week a lady named mary did the silver polishing. My mom was a meat cook there in the sixties.

      • Would anyone have known an Irish waitress there at that time called Mary Walsh? She was my mother and she loved her time there but she is sadly gone now and I would love to find out more about it.

    • My Dad, Bill Burkett, got his start there as restaurant manager for Stouffers in the early 60s. Did you know him?

  19. Your article brought back wonderful childhood memories of Stouffer’s Restaurant and the Tack Room. Patty Rowe (of Sears Optical fame) used to sing there…

  20. Years ago James and my father Elmer were good friends, when I was young not realizing “who” they were just had lots of fun with Susie and Sarah, if either one see this please email me!!

    • Terri, Vicki Heigel here in Rocky River, catching up on emails about Stouffers, etc. Remember my deceased husband, Fred Heigel managed the Catawba Island Club back from about 1968 to 1983 ish and was great friends with your Dad, Elmer and in business ventures with him.

  21. I’m looking for a Francisco Aguilar that worked for Stouffers Greenway Plaza Houston in between the years 1975-1977 or later. I’ve been told he plays the baby grand piano and he most likely was born in 1954. He dated a JoAnn Harris and had child with her which was named LaToya Harris. He’s my father and I’ve been looking for him for so many years. If anyone have any info or leads please respond. I only dream of the day I get a chance to meet him. That’s the piece of me that’s missing…… I just need my father. 😦

    • hello, My father worked at Stouffers of Cincinatti in the 70s or later. I am trying to find him aslo. his name is Charles Williams. he was a bellman. anyway, if anyone has any info please let me know. I have never met him,just talked to him on the phone while he was at work their at Stouffers…. thanks

  22. Miriam Levy who worked at Stouffer’s on Chestnut Street in Philadelphia, Ana Capri in Florida and Valley Forge, in the a960s, 70s and early 80s, died Friday March 18, 2011.

    • My mum, Mary Bones worked at this restaurant during the 60’s (passed away Aug 2009)

    • Hi Suzanne – I remember your mom well and with much affection. My mom, Inga Risner (she passed away in the mid-1990’s) worked with her for many years and I worked with her at Valley Forge.

      • Hello Helen,
        Please contact me at suzannelevy@cox.net

        I’d like to share some things I remember about your Mom.

        Suzanne Levy

    • did you know Dot Fisher and Jean Hutton?

  23. I am looking for the name of the Stouffers restaurant that was located in the Old Orchard Shopping Center in Skokie, Illinois in 1968. There was a pianist named Lionel Lyle, and my husband and I would go there when we were dating.

    • not sure if the spelling is correct, but l’manoir? I remember lionel lyle!

      • There’s a fair amount of info about him online (via Google) but with his name spelled as Lionel Lile. The room in which he played evidently was the Brittany Room. He was a fine pianist, classically trained at the American Conservatory of Music (which last was in the Fine Arts Bldg. on S. Michigan Ave. downtown, and before that in the Kimball Bldg. on Wabash, now part of DePaul U.). My mother sometimes spoke of him; at one time or another they were both on the piano faculty at the American.

    • Hi..I came across this while searching for Lionel Lyle. He was actually my piano teacher. I took lessons from him in Downtown Chicago. He was a wonderful pianist. He was also very kind and gentle. I was surprised to see his name spelled Lionel Lile as it was always Lyle. In fact when he played for the Kennedy’s in the WHite House his last name was still Lyle. Still…he is gone now but I miss his presence… His studio was quite grand downtown…

  24. I was recently thinking of the great times my Mother and I had easting at the Stouffer Restaurants in downtown Pittsburgh. I especially enjoyed a mid-morning treat of toasted pecan roll and a glass of milk. In the 40’s and 50’s most of our shopping was in the city. Suburban Malls were only beginning to come into existence.

    In the late 50’s and early 60’s I remember many movie dates that ended with an 11 PM fruit salad plate at Stouffers.

    I always enjoyed the meals that I had there.

    Today, I was looking on the web to see if there were any restaurants still in existence. Although the locations that I remember are gone, I see where there are two in Pittsburgh. I now live in Baltimore, but will look up one of these the next time I visit Pittsburgh. I am now 71 and am enjoying visiting places and doing things that I did many years ago.

  25. I worked at Chicago Bar & Grill in the Prudential Building in Chicago for 13 fabulous years during the 1980’s (LOL). Yes, we were owned by Nestle, but I worked with some ladies in the kitchen who had worked for “Mama Stouffer”. They had some fabulous stories (and some of her recipes, too). I was a bartender there, and when the restaurant closed in the late 90’s I went across the street to La Strada and put in another eight years before becoming a registered nurse. I still have many friends from the 20+ years I spent ‘tending at Michigan and Randolph. Good times, indeed!

  26. I have an old miniature sewing kit from a Stouffer Hotel that was in the seat of an old Singer Sewing Machine I recently purchased. It prompted me to look up the history. Thanks for the information, I didn’t know Stouffer Hotels existed.

  27. Stouffers is not owned by the Chinese it is owned by the Swiss. Yes, it was a top rate company and I had the pleasure of working for it for many years. We all wish we could go back in time and eat the wonderful food at the Stouffer restaurants, stay at the fabulous Stouffer hotels, and even eat some desserts from the Stouffer bakery. Many of the standard red box dinners are gone now too from the frozen food line. I really really miss the lobster newburg, the crepes, and the sandwiches. Great memories, great food a great company.

  28. If anyone stops by here that worked in Wynnewood please drop me a line. I worked in the Proud Filly in the late 70’s. I still dream of the Mulligatawny Soup, Chocolate Souffles, Sky High Pie and still make my own “Open Face Turkey Club”.

    I can picture many of our “regulars” as if it were yesterday…ahh..Ol’ Mister Slaughter, his daily Manhattan& 32 cent tip (everyday), the two gals from the upstairs office & their “Eggs Goldenrod”, the woman who wanted a separate chair for her Gucci bag when the room was packed & a line was at the door, a customer who went out & bought a “Mr Snuffolupagus” toy for me to give as a Christmas gift after hearing me tell another gal I was looking for one…

    I’ve found memories of “The Boss Lady…Mrs. Conard” and all the girls from both the “The Proud Filly” & “The Main Dining Room”. My brother, sister-in-law & her mom also worked there. After I left I continued to take my baby up there (on the bus) until they closed. Now what I wouldn’t give to fit into that old uniform…sigh.


  29. Hi: I filled in for John as a Bartender for a month or two back in the early 70’s and now pass by the old building frequently and think about those days. I don’t remember any specific people as I was a regular at Jenkintown, but I enjoyed being there for a while. Hope you are able to connect with some of your co-workers from that time.

    • Might you remember how to make a Hilldy Dilldy? If so can you post the recipe?

      • It’s been a while, but in case you didn’t get the recipe for the Hilty Dilty:

        1/4 Oz. Grenadine
        1/2 Oz. Lime juice (1 TB)
        1 1/2 Oz. Apricot brandy

        Shake with cracked ice & strain into a cocktail glass.

  30. Anybody out there the work at the Stouffer’s Top of theFlame in Detroit in The 1972 to 1978 range,i bartended there for awhile.Keith Stabile

  31. My mum worked as a waitress in the prudential building in chicago in the 1960’s. Sadly she passed away 12 years ago. I am trying to gain some information on her time there as any memorabilia that she had was destroyed in a fire in the 1980’s. She spoke very fondly of her time there and told us many stories many of which I have now unfortunately forgotten. Her name was Mary Margaret Walsh from Galway Ireland and was there from ’62 to ’69.

    • Would still love to hear any information on my Mum’s time at stouffers chicago, Annette

  32. I live in Akron Ohio and we had the best Stouffer’s restaurant in our Summit Mall – they served a little cheesy fondue – I believe it was complimentary – I am looking for the old cookbook and the recipe for this little warm cheese dip. We really miss this restaurant. Also loved the Top of the Town in Cleveland – always a special occasion.

  33. I worked as a ‘Stouffer Girl’ in the mid 60’s at Wynnewood, PA and I loved it. The directress at the time was Miss Hassell and the assistant directress was Mrs. Ferguson (everyone loved her). I remember several of the hostesses, such as Mac, Miss Byrnes, Miss Conard, and the list goes on. I especially liked working with several of my fellow Stouffer Girls, in particular, Bridie Moran, Patti Ann Tallman, and a gal named Helen whose last name I don’t recall but she was from Ireland.

    The food there was absolutely delicious and I often wish I had a cookbook with the recipes they used at that time so I could recreate some of them. My favs were the beef stroganoff (I have never had any stroganoff taste as good as Stouffers from that day to this), the open faced turkey club, which I make now from memory and when I do, it takes me right back to the Wynnewood room where we would go to eat on our break. Their shrimp lamaze were tender and so fresh, and as someone already mentioned, the sweet rolls were decadently delicious. What can I say other than it was all good and I’d love to go back even if only for a day!

    • Laura, I worked there in ’77 and Mrs Conard was our hostess. We loved her. I believe some of the women you mentioned still worked there too. I was in the Proud Filly not the main room so I’m no longer clear on names. I think Birdie & Helen were. And I remember Ruthie as an”old time gal”. A lot of the girls had been there many, many years.

      Look for a cookbook on line. I found one at the Goodwill decades ago. The food does take you back. Perhaps one day when I get the book out again. It’s packed away for my kitchen remodel. Keep your eye out for recipes in the New Year. Reply to me if there are specific ones you are looking for. I am still searching for Stouffer’s Mulligatawny Soup. None I have come across have matched my memory.

      • I worked in Jenkintown in 1973 and have a copy of the cookbook.
        Mulligatawny Soup (serves 4-6)

        2 TB chicken fat
        2 TB chopped onion
        1/4 c. carrots, in 1/2″ cubes
        1/4 c. celery, in 1/2″ cubes
        1 tsp. diced green pepper
        1 lg. appple, pared, cored, cut in 1/2″ cubes
        1/2 c. chicken broth
        1/4 c. flour
        3/4 c. canned tomatoes, broken
        1/4 tsp. salt
        Few grains pepper
        1/4 tsp curry powder
        1 c. cooked chicken, cut in 1/2″ pieces

        Melt the chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples; simmer 10-15 min. or until vegetables are tender but not brown. Combine 1/2 c. chicken broth with flour and mix well. Add to vegetables, stirring constantly to blend. Add tomatoes, salt, pepper, curry, and 3 1/2 c. chicken broth. Blend; heat to boiling; reduce heat and simmer 1 hour. Add cubed, cooked chicken and simmer 5-10 min longer. Serve at once.

    • Hey Laura,

      My name is Bud and I work at Stouffers starting as a busboy in high school and later a bartender all the way through grad school. I remember all of those people who mention like…Miss Hassell ,Mrs. Ferguson. I remember the hostesses, such as Mac, Miss Byrnes, Miss Conard, and the one you forgot was Mrs Hart…all 95 pounds of her. I was there from 1964 to 1972…..maybe even later…..it was a lot of work but a lot of fun too…I worked with a bartender named Coop…was Bob Cooper…I still bartend during the summer at Busch’s in Sea Isle….and it is still fun…please get back to meif you get time.


      • I am looking for a recipe for a Hilldy Dilldy. Do you recall how to make it?

  34. Seems my Dad mentioned a McPhail who worked at Stouffer’s and was somehow related I think. My Dad was impressed because he was some sort of pro or semipro baseball player. My Dad liked good food but,he liked baseball even more.

  35. The library near me had a copy of the cookbook and then they disposed of it. I also loved the muligatawny soup – I make something similar. I would like the recipe for the cheesy dip they used at the Stouffers near us – they served it with toast points like fondue. If you see it in the cookbook – please let me know. The recipe for “Club 21” senagalese soup is similar to the muligitawny soup – I add chopped apple. You’ll love it.

    • Please see new posting where I forwarded the Mulligatawny Soup recipe from the Stouffer’s Cookbook. Sadly, the Welsh Rarebit (cheese fondue) isn’t included in the book, but you can buy it frozen in some markets.

      Debbie Hunt, Jenkintown 1973

  36. If I remember correctly the cookbook didn’t give the recipe for “welsh rarebit” just recipes using their frozen product. I went to Stouffer’s website and it seems that GIANT supermarkets carry it. You can put in your zip code to find a store if you aren’t near any GIANTS. It is fondly remebered in their comment section along with ways others use it. One guy commented that he has his local store order it for him by the case! Let me know if it as good as you remember.
    I will look into the soup & try it when my kitchen is finished and will definitely add the apples as I remember them too. Thanks!
    I still enjoy the frozen spinach souffle but oh I would love to sit in a booth & have their chocolate souffle.

  37. Wow—reading this is bringing back many memories. I grew up in Stouffer’s restaurants in PIttsburgh—my father was a manager for 36 years. He started in Philly in the 50s and then they moved to Pittsburgh in 59 or 60. My mother was a dietician at the restaurant my dad worked at in Philly and that is where they met.

    My earliest memories were of the restaurant in Oakland, then he was at Penn Avenue. He opened the operation in the US Steel Building, Top of the Triangle. (of course, there were numerous operations in that building: Grog Shop, the Cafeteria, PAA Club, Rockwell International). He opened J.B. Winberie in Shadyside and Greentree, managed the Cheese Cellar in Station Square. As a college student, I waitressed at several of these establishments. I believe he was well-liked.

    My mother has some Stouffer memorabilia……..her house has it infused all through it. Sadly, my dad passed away 3 1/2 years ago, but those days at Stouffers I will never forget.

    The welsh rarebit can also be found at Giant Eagles in Pittsburgh. I actually found this page because I was looking for a recipe for the Cheese Cellar’s cheese soup!

    • I forgot to post his name: Ron Bacon

      • Luci

        I worked as an exec at Smithfied St. When Ron was in Oakland. I knew him well (good looking guy)

      • I worked with Ron Bacon on Penn Avenue Pgh. Pa. He was a super nice guy and a pleasure to work with. I worked there up until they closed, it was the greatest place to work until Nestles took over. Reading over some of these messages sure bring back memories.

  38. Adeline Brunken …now Adeline Mallett worked in the Chicago Store as a Dietician in the Forties.Wondering if anyone out there remembers her?

  39. Back in the late 1960’s, Stouffers had a restaurant in what was then called the Old Orchard Shopping Center in Skokie, Illinois. On certain evenings, they had a piano player named Lionel Lisle (or Lyle). I am trying to recall the name of that Stouffer’s restaurant. It might have been something like “the Emerald Room” or some such. Any help??


  40. My tour…….Jenkintown 64 to 71….
    2 Penn Center and Chestnut street when needed….

    The Gaslight Room, The Jenkintown Room,
    The Abington Room and The Rydel Room

    Allen Sherwood mgr., Pete Dangerfield ast.mgr.,
    Warren Lindig ast.mgr., Greg Dent ast.mgr.,
    Jon Hollinger ast.mgr., Joe McGinty working asst mgr., and who could forget Ireen in the linen room. Mary Kusbit, (aka Sgt). the meat cook Ruby Anderson fry cook, Lilian Palmer sandwiches, Hellen Welsh salad lady, Marie (?) salad prep, John Mcgowen bus boy/bartender, Mrs.Melvill banquet mgr, Harvey Garus front buss(day),James Hong front buss (night), Young Kim pot and pans,Theodosus Tarwick meat cook (post Mary K.),Ed Coffee maintence and Barbara (?) the secretary in the office, Doris Angorola waitress,
    Ann Hobensack waitress, Ruth Reeves waitress, Ann Upton watress, …. Loved that place and the people that worked there……

    • I would like to throw a few more names and hopefully fond memories into the mix – Inga Risner and her son Bob and daughter Helen (that’s me). My mom passed away back in the mid-90’s – Bob lives in Plymotuh MA and I live in Colorado – many fond memories of the Jenkintown days!

  41. More from me…..

    And my appology to all STOUFFER GIRLS as there were no waitresses ever at Stouffers……

    Earl Volmer asst. mgr., Mrs.Endicott and Erma (?) her right hand girl, Brenda Painter and Judy Butts Dietician’s, Freda (?) the baker (oh those sweet rolls) the hard rolls were trucked in frozen from a bakery some where and were baked off in the restaurant, all the other goodies were made on sight. The infamous Joe Zagorda (aka the rat as he only ever was seen eating cheese and celery) he was a dishwasher that worked full time before my time, but came back on holidays to show the other dishwashers how it was supposed to work. Hewas the fastes dishwasher I’ve ever seen push (load the dishwasher) catch (unload the dishwasher and buss (take the dishes back to the service line) all by himself on Mother’s Day, a day that 1600 guests would be served in 8hrs…..Sure I can’t remember all the names but I’ll always remember all the good folks that worked there…..

  42. Hey, that is a great retrospective of the Jenkintown store! More Gaslight Room “Stouffer Girls” : Mimi ? Joan Potter, Agnes Vooran (sp?) Pat Mitros, Maryann Ostrowsky, Faye Boden, Doris ? Marie? Dottie Johns, Marion Murphy, Rose Smith, Helen Thomas (Asst. D.R. Super.) Marie Sesso (head D.R. Super), Eddie Hughes (bar) Dick Crimmey (bar) my brother John Hink (bar). And then the mgrs. Bill Hughes, John Garvey, Terry Klebes, Tom Tronzo – all between ’69 & ’74 when I worked the bar there.

    • I would like to throw a few more names and hopefully fond memories into the mix – Inga Risner and her son Bob and daughter Helen (that’s me). My mom passed away back in the mid-90’s – Bob lives in Plymouth MA and I live in Colorado – many fond memories of the great days in Jenkintown!

      • Hi Helen, I remember you and your mom and worked with Bob on the bar – he might remember – say hi for me.

      • Hi Helen…….. I don’t remember you but I do remember your Mom and Bob not so much as from Stouffers although I did work with your Mom for a short time there. Most of my memories of them was when I was a kid. Bob and I went to Rowen together. I lived on the same block on Forest Ave. as Bob did on Ogontz and have been in your house many times. I went by the name of Red back then….I worked with your Mom for a short while but I think that I left before Bob started there….Bob and I were tight for a while……Ask him if he remembers a a cool place we called 10 cent China over on old York Rd…….Small World!!!!!!

      • Hi Helen, I remember you, your mom, and Bob (‘Riz’) from my days of working part time as an evening shift fry cook at Stouffers in Jenkintown between 1971 and 1974, while an undergrad at Penn State. What a fun place to work! And what a partying crew it was who worked there! Your mom was one of the sweetest and kindest persons I’ve ever known. My friend since 7th grade, Chuck LaCroix, who has lived on the west coast of Florida since 1980, got me the job at Stouffers and we still communicate regularly. You may recall that Chuck and Bob shared an apartment in Hatboro, which quickly became a popular party place for the Stouffers crew after work. I remember during one summer getting stuck doing a tour of duty in the linen room with Irene, who taught me a lot of new vocabulary words. She may still hold the record of using more cuss words in a single sentence, and in combinations I had never imagined, than I even knew existed. lol. Other names I remember from those fun days were Theo, Ruby, Frieda, Marie, Mary _, Mrs. Endicott, Miss Fox, Mr. Dent, Mike Peck, Gary Hink (front bus), Marvin (janitor, then grill cook), Mike ‘Touche’ McAteer (grill cook), Lynn Shultz, Esther (your friend, I think), etc. There’s many more characters whose names I don’t recall. When working afternoons, I also remember ducking into the break room whenever possible to catch some of the Watergate hearings on that little black and white TV. Best wishes to you and your family. And please be sure to pass along my best regards to your brother Bob, who I considered a good friend at that time. Take care. Stu Brown, aka ‘Gar’.

      • I was in Jenkintown in 1973 and recall most of those names. I remember Helen, Frieda, Jim Garvey, Wayne Marks, Marie Krause, Ruby and Theo so well. I remember running out of baked potatoes on a Saturday night and the havoc that ensued as I frantically cooked a few at a time in the microwave. What a great experience it was! That’s the year we opened the late night supper club, too.

        Debbie Hunt

        Sent from my iPhone

      • Hey Stu “Gar” Brown! of course I remember you! What a blast from the past- and I remember everyone you mentioned. Some other names to add for the wild “party crew” – Esther Weinberg, Mary Ellen Wright, Barbara “Bubbles” Solitrin, Tommy (whose last name escapes me right now).
        I have been living in Colorado for 25 years now, working with nonprofits, but I am getting ready to launch a personal chef company. My mom passed away in 1996. I don’t keep in touch with Bob, but he lives in Plymouth MA.
        Hope yours has been a happy and full life these past “few” decades.

      • Hey Helen, I just wanted to pass along some sad news. Sorry for not doing so sooner. After a brief illness, my good friend since 7th grade, Chuck LaCroix, passed away on 01/24/19. If/when you communicate with anyone connected to Stouffers who would have known Chuck, please pass this news along. Below is a link to Chuck’s obit. After clicking on the link (or copying and pasting it into your browser), scroll down to see a pic of Chuck (the bald guy 2nd from the left), me (far right), and 2 of our high school buddies on the beach in Oak Island, NC where we got together for a long weekend in April 2018 before Chuck knew he was ill.

    • Vince, my mom turns 90 this week and remembers a drink called the hildy dildy. Does anyone remember it? Was it just a Cleveland drink? She said it might have had peach or apricot flavor? Does anyone know what was in it? Your brother or any other bartender. This would have been way back in the 30’s or 40’s.

  43. Thanks Vince for the responce……I beleve that it was Faye Boden who was in her 40’s when I worked there was still serving coustomers at Lancers Diner in Horsham Pa (formerly The Horsham Town Diner) across from the air base in Willow Grove just a couple of years ago. She was 84 or 85 at the time, this was a couple of years ago God Bless her….btw I think I might remember you or maybe your brother, if you had a round face and maybe a little more acne than you would have liked to have had, then I do, if not then it was someone else….Also I remember almost all of the names you have mentioned and I remembered Barbara in the office’s last name it was Nicholson…..I still live in the area and every time I drive down Township Line and York Rd’s with my wife I point to the second floor and tell my wife that I worked there…..it’s a running joke with with her, she now points first to the second floor and says you worked there…..

    • man oh man I lived at stouffers from age 7 to 17! My mother, Barbara Nicholson, who currently lives in Lakeland, FL and I’ll be visiting this week, was promoted to banquet manager and used to feed me twice a week in the restaraunt. The employees knew me as “Georgie”, now 50. Ed Coffee lived down the street from us. I found this website looking for Stouffers Mulligatawny Soup, a taste that I still remember and want to re-live. It is wonderful to hear from people who worked at Jenkintown and can’t wait to relay these posts to my mom. It was a wonderful place with wonderful people!

      • My Grand Mother and Aunt lived in Lakland on a big lake. I visited there during the summer in the 50’s…..Small World…….I know your mom will get a kick out of this

      • Hi George, I used to work banquets on the bar and remember your mom very well. She might remember me from the early 70’s – if so tell her I said hello. I was trying to remember some of the other names from the Jenkintown management, maybe she can add some. There was another lady who also handled banquets with dark hair and glasses, also head managers that I remember starting with Bill Hughes, then George Guhgeiss, John Garvey – not sure after that. They were fun days – we sometimes worked banquets from 9:00 am till midnight one after another. Barbara kept us hopping!

  44. I don’t think it’s me that you remember – were you the receiver for supplies/stock – good friend of Joe McGinnity? A couple more names that came to me after I posted: Ruth Sheeran and Verna ? (mostly worked in the York room. Also, when I started in the dishroom Ruth Reeves’ son Tom was there, also a mysterious guy named Dominic was front bus – always ran the coffee though 2 times and threw away the first batch. And Tommy Maynard was the bus boy in the Gaslight. Always wondered what became of some of those people. Thanks for your info.

  45. Your name seemed familiar to me……As for me you have a good memory…I was the butcher /reciever from 67 to the end and I remember those names as well….I was good friends with Joe then. We had race cars and a boat that we bought together. He married Ann Upton a Stouffer Girl in 69-70, I had a missunderstanding with with his bride that I could not fix (it still makes me sad) and lost touch with him when he moved on. I saw a couple of times after he left, I think I heard that he passed 4-5 years ago but I’m not sure so don’t quote me on that …..There was another asst. mgr. Earl Volmer. I bought a 57 Lincoln from him for $400.00 in 67, boy did he see me comming….PS. the only thing I remember about the white french dressing 10 gallons of oil and two gallons of vinager and some salt and other spices and that it is the same recipe as the red french without the catsup….Only made it a couple of times there and those recipes were guarded very well by Mrs Endicot….When Stouffers started to use their instutionalized frozen products in their resturants just to cut costs and get rid of people it was the beginning of the end. When you take the love out of the food it’s just food…..

  46. Thanks again for the additional info. I ran into Earl Vollmer last winter – if I see him again I’ll remind him of the ’57 Lincoln! Any idea what happened to Greg Dent? Also saw John McGowan a yr or so ago. Did Eddie Hughes make it ’til they closed? He wasn’t doing too well when I left in ’74. I’ll tinker with the white french to see if I can get close. I guess this all isn’t very interesting to those who never worked at Jenkintown – sorry!

    • Wow I’m impressed that you have seen all those former employes…
      I ran into Mrs Endicott’s right hand girl Erma at Trader Joes in Jenkintown last year and Theodosus Tarwick the meat cook about 12 years ago on the boardwalk in Atlantic City…..Erma told that Theo was in poor health at the time and that she runs into others from time to time, she was there to the bitter end…..I heard he passed not long after that, most likely from all those beers he used to sip all night long while he was working…As for John he sold me a kitchen set in 1968 for $100.00 for my first appartment when I got married….Greg was having marriage troubles the last I knew, he liked carousing with Lindig and Hollenger a bit to much.
      With only a handfull of posts each of the prior months I dont think we are annoying too many people…..In any event I think that we are running out of steam at this point and most likely will drift back into the abyss of former Stouffer employees until some on else stumbles across this site….. And to those who never worked at Jenkintown I am sorry too!……
      PS. With all this past life flashing by I hope I’m not going into the light soon….haha….
      And then there was Jay Zigenfuss who ran the snack bar….The names justkeep comming back….

  47. Amen!

  48. It’s actually a nice and useful piece of information. I’m happy that you just shared this useful information with us. Please keep us informed like this. Thank you for sharing.

  49. Peggy I would love the Mulligatawny recipe. Thank you! Did you work their in 76/77/78? I was in the Proud Filly then. My brother John Boyce & his wife Rose Cutuli Boyce worked there & her mom Vickie (short, italian woman) worked the front desk for many years. Donna Lavelle was the bartender & her brother Stephen was a dishwasher. I am still friends with them. I do remember a Peggy. The main dining room had a great group of gals. I use to bring my babies up for lunch until they closed.

    • Please see my post earlier today: Mulligatawny Soup Recipe from the original cookbook.

      Jenkintown, 1973
      Debbie Hunt

  50. I worked at Stouffers in Detroit, Ind., and Chicago as asst. mgr. in the late 1960’s and would love to purchase a couple of the Silver Plated Jiggers that were used by the bartenders. One side measured 2 oz and the other 1oz with 1/4 oz increments. Thanks, JTW

    • I used to work for Stouffers Restuarant in Detroit in 1956-1958. I was a Stouffer Girl, and I really enjoyed working for the corp. I got in a severe car accident on the expressway in 1958 which I wasn’t able to work for a long time. I later moved to California , went to work for the Brown Derby, and I took my training experience that I learned from Stouffers which I greatly appreciated and have used it all my life.. I just wish Stouffers Restuarants were in business today in the Detroit , Mi.
      Thanks for the lifetime of Memories.r

      • Betty Jean, My mother was also a Stouffer Girl in the 50’s. I beleive she was there from around 55-63. Her name was Ina Middleton(Harrison) she was from Ireland.

      • Hi! My mom – Irene Bison – was a Stouffer Girl in Detroit probably mid 50’s to 61. Not sure which location – I’ll look in some pics. I think the Flame. I have a bunch of pics.

  51. I worked for Souffer Foods and Nestle USA, Inc. in the 80s and 90s in Solon, Ohio. Does anyone recall the Tops restaraunt that was in Downtown Columbus, Ohio? What was it called? Was it atop of the Nationwide Plaza?


  52. Top of the Center was in Columbus across from the capital building. Stouffer’s One Nation was atop the Nationwide building.

    • When my Dad took over as manager of the Top of the Center in 71, the building, 100 East Broad St, was City National Bank. It later became Bank One, and is now JP Morgan Chase. Our family would always dine there on Christmas Eve. I still remember the seeing the snow covering the State House lawn, and the Christmas lights on the water tower on the old Lazarus building from the window.

  53. You missed (or I missed) Stouffer’s University Inn on Olentangy River Road in Columbus, Ohio

    • My mother and aunt and their best friend worked there in the 60’s and 70’s

  54. My mother, Mary Davis, worked at Stouffers in New York City in late 1930s or early 1940s. Her manager was Hugh Gage and I think a co-worker was Ginny O’Connor. I think I still have a picture of them in uniform (black dress, white collar?). Mom passed away 15 years ago but I’d love to know more about that restaurant and staff. Seemed they were all very special to her.

    • My mom, Anne Thomas, now 95 years old was a “Stouffer Girl” in New York City during the late 30s and early 40’s. She may have known your mother and the manager. She had to “retire” when pregnant with me, and mom and dad who were boarders at 1240 Park Ave., moved from NYC to New Jersey in the late summer of 1942. Is it possible to send a copy of the picture to my e-mail? She very well may be in that picture.

      • My mom and dad both worked at the 42nd St store, then 5th Avenue, and the Top of the 666’s. I remember my mom mentioning both names of Anne Thomas and Mary Davis. My dad was Herman Lucas, and my mom was Dorothy Lucas,(nee Borrows). Our family moved to California for 2 years when Stouffer’s opened their restaurant in Santa Ana, CA. Dad retired after 45 years with the company. I still have his Stouffer’s pin. Mom was with the company for almost 30 years. I worked at lower 5th and on the main floor for a while, and then transferred to the Pub Theatrical location at 50th & Broadway, NYC, just up the street from Act I.

  55. I remember those days well. I began my restaurant career just out of college with Stouffers in Jenkintown, remember The Supper Club, at the Benson East. I was trained by Tom Tronzo, John Garvey and of course Chuck Lindelow.
    I moved from store to store, Penn Center, Chestnut Street and opened the Proud Philly in Wynnewood as DR manager. Anyone remember Eddie Coffy in engineering?
    Those were the days when restaurants were a great profession to be part of.

    • My father was Chuck Lindelow. He managed about 5 of the restaurants in Philadelphia before he retired. His employees loved him.

      • I know my mother, Mrs. Ferguson, assistant directress of Stouffers in Wynnewood, PA certainly thought the world of your Dad. He was well liked by all the employees there.

      • My mother, Inga Risner, worked with him.

        Helen I R Dyer
        Mobile: 719.331.2364
        Home: 719.687.1820

      • Thank you.

  56. Sure do remember Eddie. He spent a lot of time behind the Gaslight Room bar fixing our beer box and glass washer (Hobart). He was a wiz – could fix anything that broke. Also had a very dry sense of humor!

    • Just a few more names from Stouffer history around Philadelphia….

      Jim Knipe Penn Center
      Deborah Hunt Jenkintown
      Miss Martin Penn Center
      Miss Black Chestnut Street and Penn Center
      Dominic (Butcher/Reciever) Penn Center
      Dave Levin Jenkintown
      Mrs Quinn Jenkintown
      Judy Callahan Proud Philly

      Still remember line up’s and “Cherries in the Snow”.

      • Thanks, Wayne. I am in the process of sending the Tack Salad (Catalina Salad Bowl) recipe and the White French Salad Dressing to inviduals in the blog. How very interesting to remember those days!

  57. Debbie, thanks so much for posting the recipes, especially the white french! Can’t wait to try it out and remember those tasty salads. Who was the head mgr. when you were there, if you remember?

  58. I remember Garvey, Lindelow, and someone no one has mentioned: Marie Kraus (DFM). There was a Miss Chai, who was terminated within 2 weeks of my hire. I so remember Inga and Ruby, and others.

    • Debbie, what is the link for the salad dressing recipes?
      Mare, Proud Philly Gal

  59. Marie, go to the main History of Stouffer’s by using the link within this post. The 3rd entry down is where I sent the Tack Salad; right after that is the White French Dressing. Enjoy!

    • Your white French dressing recipe is correct. What other recipes do you have. I am looking for the cashew crusted chicken stuffed wirh herb cheese recipe

      • Hi, I don’t have the cashew crusted chicken recipe, but might have others you are searching for….

    • Do you by any chance have the beef lasagna recipe? If there are any you are looking for I maybe able to help. Thanks, Rick Pomeroy former Top of the Flame and Top of the Mart.

      • Dear Rick…39th Century limited…I would love any/and all recipes you have! Please and thank you. Linda B

  60. Does anyone remember Marie Krauss? She was in Jenkintown. She really worked hard every day as assistant dietician. Anyone remember making Old Fashions with both Anngastora and Paychaud bitters. These were the real details only fount at Stouffers.

    • I worked with her in NYC

      • I remember Marie Kraus! She was the DFM when I was the ADFM in Jenkintown in the early 70s. Wayne Marks was there at the same time. Back then we were required to address one another as Miss Kraus, Mrs. Hunt and Mr. Marks! Different times for sure, and very high standards! I also recall Vernon Stouffer coming to visit the restaurant!

        Sent from my iPhone

      • Those were very high standards. That is what put Stouffers as a front runner in the Hospitality business! Proud to have worked for the Stouffers Hotel umbrella!

  61. Also not mentioned Stouffers lower restaurant below th Top of the 666’s of 5th Ave, NYC…and in NYC The Pub Theatrical below Broadway at 50th, and “Act I” located in the building once referred to as the “Allied Chemical Building”, #1 Times Square” which hosts the New Year’s Eve ball drop!
    My parents worked for the company for over 40 years, including opening a restaurant property in Santa Ana, California

    • and Stouffer’s at the Short Hills Mall in NJ




    • I worked at Act I around 1967. It was my first waitressing job. They had a wonderful training program.

  62. Are there any dietetic interns from the class of ’65-’66? reading this? I often wonder where everyone ended up. I recall Joanne Fish, Barbara Groves?, Karen Schultz, Elizabeth ? from Montgomery, Alabama. We started our year in the Cleveland restaurants and then moved to others in Pittsburg and beyond. When did the intern program end?

  63. Any dietetic interns from 1961-1962? There were eight of us and I can find four. It’s fifty years ago, and I still remember so many details..we locked the recipes up at night…we had to wear hats tow work, regardless of the time of day…we never wore uniforms out of the ‘store’.

    • Great to hear from a dietetic intern. I wasn’t in the group you’re looking for. Was in Cleveland and Pittsburgh ’65-66. Anyone out there from those years? Have lost contact with all.

    • My mom was a dietitian in the late 50s in Philly–Fran Hoffmann. That is where she met my dad, Ron Bacon, a manager. They moved to Pittsburgh and then had me! in 1961.

      • My Mother in Law, Miriam Levy was a dietician at the Chestnut St. location in the 60s. She worked closely with Mrs. Maher, who remained a friend.

  64. anyone remember jean di joseph or irene allan?

  65. Never heard it referred to as Pete and Charlie’s…Yes, very elegant, two story restaurant in the mall….Short Hills Mall was, and still is a very high end mall in a very wealthy area…

    • Thank you Priscilla for responding to my question, I really appreciate it. I grew up in Madison, N.J. only three miles from the Short Hills mall.

      I preferred the Short Hills mall when it was a open air mall because it had character, very elegant and old world. When they enclosed it, it was so sterile even though from a practical perspective it was better because the open air Short Hills mall had twenty five stores and the enclosed was one hundred and twenty five.

      I have been living in England since 1991, however I visit the United States frequently and therefore due to living in England, have no one to share memories of yeasteryear Unied States with.

    • Hi Priscilla, this is Nathan Curry, I received your E-mail, but unfortunately, I accidentally deleted it. Would you be so kind as to send me another E-mail containing the information you originally sent me. I would really appreciate it, thank you

  66. anybody remember Janet Pryor, Herman Lucas, Muriel Mosher. Helen Rice?

    • Priscilla,
      I know Muriel Mosher very well!! She loved her time at Stouffers and would show us pictures! She ended up retiring to Florida and what a godsend she was to our family – she worked for us as a grandma for hire type from 1984 to 2005. She passed away 02/12/2005 of a stroke. She always wanted to do it her way – well, she did – she had her own condo, her own car, even a little someone on the side (LOL) -we miss her, think about her every day and what positive things she gave to our children (now 27 and 23)

      PS – Her last trip to NYC was in 2000 just before 09/11. She went back to NYC and was able to go to the World Trade Center restaurant where some of the guys worked. 9/11 was just devastating for her to see.

      My email: bettemail@aol.com
      Bette Cameron Miller, Boca Raton, FL

  67. I am trying to find specific historical information on the Chicago Stouffer’s restaurant, downtown at Randolph and Wabash. If my memory serves me right, I ate there during the 1940’s with my mother and she was especially fond of Stouffers for the Irish waitresses (a touch of home for her) and, of course, the good food. Can anyone verify the time period for me? Chicago, Irish waitresses, uniforms, recruitment practices, etc. I am planning a background, vignette piece for a novel I’m writing and seek historical accuracy. Any and all comments appreciated. Images would be fabulous.

  68. The original Mulligatwany Soup recipe was posted (from the Stouffer Cookbook) on January 28, 2012 on this blog. No need to search, just scroll back!

  69. Worked number of years at various locations;one of the most favorite
    Randolph@Wabash in the loop.Always remember day after Thanksgiving
    when Marshall Field’s revealed their Xmas displays;was a line around the
    corner when we opened-both floors filled within matter of min;there was
    still line when we closed at night-had to turn people away.Chicago FD had
    Fire Marshall in lobby the entire time.

    Great staff(as was case in every location.Other great memories-of
    pride the kitchen personnel took in their products as well as the Stouffer
    Girls did in their work-a number of them having worked their for 15-20

    Remember when the pastry cooks would come up from the kitchen to
    pantry checking to make sure nothing had happened to their
    products/cakes and pies etc)-a few times the cook would yank a plate
    of the tray of one of the younger Stouffer Girl’s tray-which had a piece
    of cake or pie-which was of kilter ie–presentation-was not 100%–
    yanking the plate off the tray: the cook would say to the new SG—
    YOU ARE NOT taking that out-into the dinning room she would say
    scooting back to pantry to get a replacement !!

    Later worked Prudential which afforded great view of the gathering
    as it were in Lincoln Park during the DNC.

  70. Does anyone know the recipe for the sandwich they made it was called the business man’s special and it had hard boiled eggs, bacon, liverwurst, thousand island dressing, bacon, on brown bread and I am not sure of the rest. maybe sweet onion

  71. According to the Stouffer Cookbookm this sandwich was developed by one of Stouffer’s own people and was a prize-winning entry in a national sandwich contest.


    4 slices rye bread
    1/4 cup mayonnaise
    4 leaves lettuce
    1/2 lb. liverwurst, cut into 16 slices
    12 thin sweet onion rings
    16 slices tomato
    1/2 cup Russian Dressing
    2 eggs, hard-cooked and sliced
    8 slices crisp cooked bacon

    1. Trim crusts from bread. Spread bread with mayonnaise. Place one slice of bread on each plate.
    2. Arrange the ingredients on bread slices in the following order so that each layer is visible in the finished sandwich:

  72. The order is: 1 leaf lettuce, 4 thin slices of liverwurst, 3 sweet onion rings, 4 tomato slices, 2 TB Russian dressing, 1/2 sliced egg, & 2 slices of bacon.

    • Hi Debbie, Thank you for these recipes! Is there a recipe for a cherry nut chiffon cake in the cookbook? My Mom won a contest for that recipe and I know that it was featured in the restaurants around 1960 but I don’t know if it was ever put in a cookbook. Thanks if you have time to reply. Kate

  73. You forgot to list “Top of the Rock” in Chicago, and “Top of the Center” in Columbus. Also, the “Coach and Four” at the Northland Inn in Detroit, and the University Inn in Columbus. My father, George “Bill” Burkett was a manager at all of these, as well as Stouffers Shaker Square, The Atlanta Inn, and Pier W in Cleveland. He had a long, successful career with Stouffers in the 60s and 70s. Please let me know if anyone who reads this remembers him!

    • Hi Mike: I worked for your dad at University Inn as a bartender – probably ’69. He was a real nice manager to work for – great sense of humor and always a friendly smile!

    • The name Bill Burkett sounds familiar. I was a cook at Northland in 1974-75. Would he have been there then?

    • I was a training manager at top of Top of the Center in Columbus in 1970. Bill was the manager. I have many Bill Burkett stories – a legend in the company Became an assistant manager at University Inn, then hotel sales manager there. Transferred to Stouffer’s Atlanta Hotel as director of sales, then to the Dayton Plaza Hotel as director of sales and marketing, then AGM there. Left Stouffers in 1980.

  74. I worked in the Gaslight Room on Euclid Avenue Playhouse Square In Cleveland as a dining room supervisor. This restaurant was in the Stouffer Bldg which was the headquarters of the Stouffer Corp. I later worked at Pier W in Lakewood. I had met Vernon Stouffer and his wife several times. They were very lovely people. There are so many good and some very amusing memories I have. This was my first real job and I so enjoyed meeting all the people who came to dine especially at Playhouse Square. I met movie stars, politicians and sports stars. I have a lot of stories. The bartenders made the best cocktails and the Stouffer girls were the hardest working people I knew. I loved them all. They were the best.

  75. Hello, My mother won a Stouffer’s baking contest in 1959 or 1960, Her cherry nut chiffon cake was then made a featured dessert on Stouffer’s menu for a year. She won an all expenses paid week long vacation to Las Vegas. Quite a big deal and we were very proud of her. I’m wondering if the recipe for her cake is in the cookbook?
    Debbie Hunt,
    I’m hoping you see this since you have the cookbook! I actually found this thread by doing a search for a Stouffer’s cookbook. So interesting to read all these stories. As a Clevelander, Stouffer’s restaurants were the scene of many lunches, dinners, and occasions and then later on, I would drive to Solon from Brooklyn, a west side suburb, to stock up on the frozen foods. I even went on a Lean Cuisine diet once and there was a set of videotapes that went along with it.

  76. My sister Betty was a Stouffer girl in the late 40’s and early 50’s, I became a Stouffer girl when I was still at Notre Dame Academy in the late 50’s, our Mom
    started working in the laundry room repairing uniforms and aprons; we all worked at Playhouse Square. The Stouffer boys were the greatest people.
    We were like our own little family. We were taught how to serve from the left and pick up from the right, our uniforms had to be perfect, apron bows tied perfectly and pined to keep them crisp. Sometimes when my husband and I are out at a nice restaurant, I just think…these servers or what they call themselves, couldn’t stand up to the high standards of Stouffers!!!

  77. Thanks for the memories. What a pleasure it was to have lunch at Stouffers. There was no other place like it, the food was delicious, the service, impeccable, just a wonderful restaurant. I enjoyed the Stouffers in Grosse Pointe, Michigan and also The Top of the Flame. Top Drawer!!

  78. So much fun reading these stories. I am 65 and remember a stouffers that I believe was on the corner of Randolph and Clark or Dearborn at the Greyhound Bus Station in Chicago. I was a teen and just beginning to eat out. At Stouffer’s I always had Beef Tenderloin Tips with noodles. Any chance of getting the recipie?

  79. Got recipe. Contact me @ chefrick@prodigy.net

  80. I was going through some old family letters and found a paper napkin from the Top of the Sixes restaurant with the entire skyline of NYC in panarama on it. Anyone interested in it. It is in virtually perfect condition. Let me know. Bryan – bnd2u@sbcglobal.net I will send you a picture.

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    on the internet the easiest thing to be aware of.
    I say to you, I definitely get irked while people consider worries that they just don’t know about. You managed to hit the nail upon the top as well as defined out the whole thing without having side-effects , people can take a signal. Will probably be back to get more. Thanks

    • This blog is ongoing regarding Stouffer’s Restaurants. Your recent entry seens to be from some other frame of reference.

  82. My mother was a Stouffer Girl for 25 years. She also wrote for The Stouffer News. She worked at both the Chestnut Street and Number 2 Penn Center stores. My brother and I also worked for Stouffer’s. Although I, briefly worked at Penn Center, I did most of my work for the Management Food Division, which ran food services in a variety of business. I worked for the American College in Bryn Mawr, PA, Smith, Kline and French on Spring Garden Street, The Penwalt Building and The Urban Club in Philadelphia.

  83. The Stouffer News was always a big deal in the break room whenever a new edition came out – lots of gossip and pictures as well as company news. Was it published in Phila. or did your mother submit her articles to Cleveland headquarters? Also, do you think there is an archive someplace that has a collection of them. I have a couple from the late 60’s and always get a kick out of looking at them.

  84. The best cupcakes I ever ate were Stouffer’s. They were, actually made by Hanscom’s Bakery, in Philadelphia. I can’t tell you how many of those I consumed, at Stouffer’s parties I worked.

  85. She submitted to Cleveland. I would love to see them, again. Do any of the ones you have contain any articles by Shirley Maher?

    • I’ll have to look for them to check. When I find them I’ll let you know. Did she also writre the small book or brochure that was called the “Philadelphia Stouffer Story ” ( or something similar) ? I’ve been looking for a copy for years and so far no luck. Amazon has it listed out of print but no copies available.

  86. Yes, she wrote that. I don’t have anything she wrote. Seems odd. It was such a big part of our lives, her writing for that publication. She would also write a show every year, that the employees would perform during their Christmas party. My mom is no longer with us, but I need to ask my sister if she has her Stouffer’s stash.

  87. I hope so, please let me know if you turn up anything.

  88. i worked at the top of the riverfront in st louis in 1971 to 73 bill musgraves as a waiter sillybilly2009@yahoo.com drop me a line if you worked there

  89. I recall a Stouffer’s Restaurant in the South Hills Village Shopping Center in Pittsburgh in the late 60’s early 70’s. My parents would take us there on special occasions and we’d always have the fondue. Is their a recipe for their fondue anywhere?

    • Just curious, was this Stouffer’s in the South Hills called Pete & Charlie’s (Charley’s)??? My husband loved it & had our rehearsal dinner there. Any recollection???

      • There was a Stouffers in South Hills Village. it was a traditional Stouffers and if I remember correctly there was some other Stouffer run restaurant in South Hills Village. Two operations in the same mall. It may have been a Grog Shop. There was another restaurant in the South Hills which I remember as Manorgate. From my recollection it was a “specialty” Stouffers. I dug out the Stouffer recipe book and made Sauerkraut balls. They were a hit. That is something you don’t see here in North Carolina.

    • My father, Ron Bacon, was General Manager at the South Hills Village store in the late 60s—at least I remember modeling for the mall newspaper when I was 5, and that was 47 years ago! They would have fashion shows on Tuesdays for lunch and my mom modeled in them……..she did that for a long time, even after my dad went to another restaurant.

      Yes, there was a Grogshop in SHV. It was such a novelty to be able to throw the peanut shells on the floor! I have fond memories of the restaurants my father managed—he was at Oakland before SHV, then went to Stouffer’s on Penn Avenue in Pittsburgh. Then they opened the USS Steel Building and Top of the Triangle. What a massive operation that was!!! The Cantina (cafeteria), The Grogshop, Top of the Triangle, The PAA Club restaurant, the Rockwell Club….all in the new USS Building. I think my mom still has the spools from the elevator cable we used as tables on the porch for years! She also has a huge Grogshop sign in her house. I still remember going to watch the fireworks on the 62nd floor—we went out on the balcony!!!! Can you imagine doing that now??

      • My sister Shirley worked at the stouffer’s across the street from Gimbel’s in Pittsburgh for many years. I remember names like Mrs. Benadetta (no sure I spelled right) & lots other. Shirley loved working there & loved the people she worked with. She is gone & with her the many recipes she made. I’ve tried to find the recipes but have been unsuccessful. I met many of Shirley’s co workers many years ago, but when Stouffer’s closed their doors, a major part part of great memories ended. I would love any recipes anyone want to share. My email is buccij@comcast.net

  90. From the Stouffer Cookbook, the Swiss Fondue recipe is:

    2 lbs. natural, not processed Swiss Cheese 3 c. Rhine wine
    1 TB all-purpose flour 2 TB Kirsch, optional
    Dice the cheese in 1/2″ pc & toss w/flour. Heat the wine in fondue pot & keep hot on low. When wine is bubbly add cheese in 4 batches stirring w/wooden spoon in one direction at all times. Alow cheese to melt after each addition before adding more. Heat until bubbly. Add salt to tase and kirsch if desired. Serve immediately. Provide chuncks of French bread or hard rolls with each having a crust on one side. If fondue becomes too thick add more wine. The brown crust that forms on the bottom & sides of the pot should be eaten with a fork, traditionally the prize of this Swiss meal. Enjoy!

  91. Wow all this reminiscing about Stouffers. I worked at Stouffers Oakland in Pittsburgh in High School 1973. I went to College and after graduation started my career as a Manager with Stouffers. I worked at Northland in Detroit until it closed in 1979. I then went to Cleveland and worked at Pier W until 1980. I am still in the hospitality business. I later worked for Marriott which had bought the Foodservice Division. A lot of the recipes ended up in the Marriott files and I could instantly pick them out. What good food they made! We worked hard as managers but at least Stouffers Managers worked a 5 day week not 6 or 7 like some others. Towards the end it was all about selling their frozen food. Why go to Stouffers when you can get it at the grocery store? Pier W was an exception. Fabulous fish and premise made items. Sometimes I pull out my old recipe files and dig out a Stouffers recipe. I was partial to Polynesian pepper streak.

    • If you find any ANY Stouffer recipes I would be delighted to get them. I grew up in Detroit/Livonia and my parents are 85. I make foods for them, and would love to make these for them!

      • What recipes would you like? ANY recipes is a deep well!

        Sent from my iPhone


  92. The library where I live in Akron used to have a copy of the cookbook. They got rid of it and I no longer can use the recipes. I would love some of the recipes. Where can I get the? LOS

    • Thank you everyone who gave me recommendations on finding the cookbook. I hope to find one soon. I do miss the restaurants – the one at Summit Mall Akron, Top of the Town in Cleveland – Erie View Bldg. was great for specialo occasions. Pier W. very nice. Where are these restaurants now???? WIsh we had some of the old established restaurants – I loved the Kahiki in Columbus Ohio although it wasn’t a Stouffers Rest. it was very special. Those were the days.

  93. You can buy the cookbook on Amazon.com. Good Luck!

  94. Also I find a lot on eBay for 5-10 dollars. And hello to Rob Johnson. I was Exec at Eastland and also worked Top of the Flame. Was your dietician Helen Cravey?

  95. As far as I know Pier W is still in operation.I have not been to Cleveland in a long time I got this from a Google Search. The “dietitian” at Northland during my tenure was Roger Pentrac. Remember the Shrimp Tempura with that red dipping sauce? That was a winner. We sold the daylights of of it at Pier W.

    • Ha! I make that tempura AND the sauce here for my family often.

      • Luci! What is the recipe for both, please?

        I will love you forever!
        Linda B

  96. The best company I ever worked for started as a bus boy on the 16th floor transferred to the security dept and my last year with the company was promoted to night manager of the property. No one in the hotel or food business does things with the level of excelence that stouffer hotel did.

    • You are absolutely right. Definitely the best company I ever worked for. I worked in the hotel division for @ 7 years. I started at the Westchester, opened Bedford Glen, was working at the Mayflower when it was designated an historic landmark, and finished at Greenway Plaza. They took excellent care of the employees. I remember when the Westchester was closed due to fire, rather than see the staff suffer, they paid everyone for 3 weeks right up until Christmas. The travel plan was terrific. I was able to stay at Stouffer hotels in Chicago, Scottsdale, and Maui and they even gave us credit cards with allowances to use in the Stouffer restaurants. Because they firmly believed in internal advancement and transfer, it was almost impossible not to already know someone when you were reassigned to a new location. It’s been called Stouffer Frozen Foods, Stouffer Restaurants, Stouffer Hotels and Resorts, and I’m sure many other names through the years, but it really should be just Stouffer Family and Friends.

      • HI Don,
        I too worked at Greenway Plaza early 80s as well as helping out at the Mayflower while I was at Crystal City Va. I was a chef. Also worked at Riverfront Towers St Louis, Winston Salem and then ended with the restaurant group at Top of Center Square in Philly, late 80’s early 90.
        Jeff Mitchell – jtmkop@hotmail.com

      • I worked at Greenway Plaza in late ’70’s, early ’80’s. My maiden name was Bonnie James,

  97. Great blog you have here but I was curious if you knew of any community forums that cover the same topics discussed in this article?
    I’d really love to be a part of group where I can get advice from other knowledgeable people that share the same interest. If you have any suggestions, please let me know. Kudos!

    • What type of interests do you have? This “blog” is between those who once worked for Stouffer’s Restaurants. Did you work there? You mentioned wanting to be part of a group where you can get advice. What advice are you seeking?

  98. We should create a Facebook page.

    • Some of us aren’t on facebook. Let’s just leave it alone. If it isn’t broken, why try another option.

  99. I was digging through my old recipes and found the Welsh Rarebit from Stouffer’s files. Was someone looking for it? Be glad to share! It’s not always available at your favorite grocery store.

    Rob Johnson

    • I would love to have the rarebit recipe. It doesn’t appear in the Stouffer’s cookbook. Thanks.

    • YEA! I will take any and all Stouffer recipes! I make foods for my folks…we grew up in Detroit/Livonia and I know they would be a hit!

      Thank you!
      Linda B

  100. I would, too!

  101. Can you post it here for all to see? Thanks

  102. I use that all the time and would love the recipe as well!

    • Ok here you go. It comes right off a copy of the Stouffer recipe card dated 10/77. I made a copy of it before I left my job at Pier W in 1980. The yield is 1 1/2 gallons so you will need to cut this down for home use

      Welsh Rarebit
      margarine 12 oz
      Bread Flour 9 oz
      Dry mustard 1 T and 1t
      Salt 3T
      paprika 2t
      Cayenne a few grains
      Milk heated 1 3/4 quarts
      Half and half
      hot 2 1/4 quarts
      Cheddar Cheese finely shredded 4 lbs
      Worcestershire Sauce 1/2 cup minus 1T

      Melt margarine in a pan.

      Sift flour, mustard, salt, paprika and cayenne together once. Add to melted margarine and beat until well combined. Simmer 2 minutes to partially cook flour.

      Add hot milk and half and half gradually beating until smooth. Cook on medium heat for 8-10 minutes until flour taste disappears.

      Mix in Worcestershire sauce

      Gradually mix in cheese while stirring.

      One of my favorites.


      Rob Johnson

  103. It’s actually a great and useful piece of information. I’m happy
    that you simply shared this useful information with us.
    Please keep us up to date like this. Thank you for sharing.

  104. Fun reading here. I tended bar at the S. Hills Village Stouffers in Pittsburgh. Spent a couple of years pouring drinks at the Grog Shops where I met my wife 38 years ago. Those were good times and good people. One of our wedding presents was the Grog Shop sign that hung over the door of our home store. Still have it along with a marble 4 top and the wicker bentwood chairs to match. Bought them during a remodeling.

    • Did you work with my father, Ron Bacon?

  105. Does anyone know anything about a Stouffer’s Town House restaurant located in West Palm Beach Florida? I saw it listed on the inside of an old matchbook cover advertising “Stouffer’s n Florida”. I have no idea of the date, but the Anacapri Inn was the other one listed.
    Also, if anyone has a copy of Shirley Maher’s brochure “Philadelphia Stouffer Story” I would either buy it or pay to have it copied and mailed. Shirley wrote for the Stouffer News and did this little history back in the ’70s

  106. I worked at Stouffers in Wynnewood all during highs school, college & grad school. Does anyone have any contacts with the folks who worked there during the time period from 65 to 75?


    • Hi Bud,
      I remember those years at Wynnewood. It was about those years that the Proud Filly opened. I was the assistant manager who was given the reins and open this new addition. I’ve seen any number of people from Stouffers in Wynnewood since I still live here.

    • I don’t have any contact with any of the great people who worked in the Wynnewood Stouffers except, my mother, of course, Mrs. Ferguson, an assistant directress there. I worked as a Stouffer girl there in 1964-1966.

      I remember so many of the people though such as Pat McAuley, Frank Coyne, Chris Coyne, Bridie Moran, Frances McGroarty, Frank Boyer, Pattianne Tallman, just to name a few. Doris Buchanan trained me and I’ll never forget the level of expertise that was expected of us to be Stouffer girls. It was such a great place to work and I met some of the nicest people, many of whom I wish I was still in contact with.

      I’m looking for Stouffer’s recipe for Beef Stroganoff which wasn’t in the cookbook, alas. Does anyone have this recipe?
      It was always a favorite of mine along with the California open faced club, which was rye bread, lettuce, tomato, turkey, swiss cheese, hard boiled egg, topped with crisp bacon and thousand island dressing….loved it!

  107. Hi Wayne,

    I started as a busboy in the Devon room and later on to the Gaslight Room. Later I became a bartender. One of my first date with my wife was at the new “Grog Shop” in philly. Did you ever manage at Wynnewood? We has so much fun in those days….I used to get tips from the waitresses of 50 cents and sometimes a whole dollar after a night of bussing tables. My mom worked there too. She was probably the only Italian waitress in the place as many came from Ireland. Those were different times for sure. Let me know if you have any contact with others from that Stouffers.


  108. I have to add my Stouffer memories to all the nostalgic ones I have read. I was a “Stouffers Girl” back in 1963. At the time I was rebounding from a failed marriage and Stouffer’s provided me with a meal a day, tips in my pocket for daily money (usually 15 to 20 cents per table) and a gentle, nurturing atmospere that provided a place to meet nice people, both employees and clientele. I remember that all the ladies who came for lunch wore pretty dresses or suits, usually with hats and gloves to match; no jeans, shorts or sneakers back then!

    I remember having to line up each time before my shift started for an inspection by the lady manager. Stouffer Girls had to keep their nails trimmed to a certain length and wear clear nail polish! We stood dressed in our black dress uniform with a white collar and a white apron. The bow in the back that tied the apron was also inspected; it had to be tied the “Stouffer” way. Since I was “poor” at the time, it was perfect that the uniforms were provided and cleaned for us; I didn’t have to buy uniforms that I couldn’t afford.

    After my shift I would sometimes spend a few cents on fresh flowers; there were always vendors on the streets around the restaurant. I loved Philly and walked the whole city while I lived there: I discovered the Liberty Bell and Betsy Ross’ house walking around and ran up the “Rocky” library steps!

    Fond memories of a great city, first class restaurant, good food and wonderful people.

  109. My mother worked at the Stouffer’s Top of the Marine restaurant in Milwaukee in the late 60s/early 70s. She was a supervisor and I often went up there to meet her when she was ready to close.

    I remember one day she took me for a haircut that turned out to be really bad, or so I thought. I was so mad at her. But then she took me to dinner at the restaurant and all was forgiven. That was such a nice place. I

  110. Hi Everyone!I was the “lead” production cook at Pier W in Lakewood, Ohio when I was in my early 20’s-(1984-88) I moved on, and am currently an EC with Bon Appetit, before that, VP of Culinary with Restaurant Associates. I owe so much to Stouffers and the culture of the management that trained me. Its so great to read this blog and think about all of the great years I spent with Stouffers. If anyone needs a recipe, I remember mopst of them!!

    Paul Taylor

    • Do you know the recipe for the creamed chicken? We used to buy the frozen product at the outlet store in Solon. Thanks much!

    • Paul,
      We grew up in Detroit/Livonia and I make foods for my parents now. I would love to make the Stouffer’s meals…so all recipes would be oh so appreciated! Please!

      Thank you – Linda Berglund

  111. how bout a recipe for the mustard marinate was use for peppercorn steak

  112. Cognac Sauce for Steak au Poivre
    2 TB butter
    1 TB freeze-dried chives
    1/4 c. cognac
    1/2 c. of the Mustard sauce (below)
    1/4 c. coffee cream
    Place butter & chives in stainless steel saucepan; cook for 2-3 minutes, stirring frequently until hot. Add the cognac & boil rapidly 1-2 min. to evaporate the alcohol. Remove from heat. Add the mustard sauce (below) & stir to combine; then add the cream & stir again. Place over low heat until mixture starts to bubble. Remove from heat and serve immediately.

    Mustard Sauce (makes 1 cup):
    1/2 c. granulated sugar
    1 TB dry mustard
    1-1/4 tsp. cornstarch
    1 egg yolk1/2 c. hot coffee cream
    2-1/4 tsp. cider vinegar
    Mix sugar, dry mustard, cornstarch, and salt in a heavy saucepan. Beat yolk slightly; add to dry ingredients & mix until thoroughly combined. Gradually add hot cream to egg mixture, beating until smooth. Place over medium heat & cook, stirring frequently until sauce thickens & starch taste is gone. Slowly add vinegar, beating constantly. Remove from heat & cool at room temperature, stirring frequently to prevent a skin from forming.

  113. your the best debbie i loved that sause back in 74 at top; or the riverfront in stlouis

    • I enjoyed cashew chicken stuffed with Boursin like cheese. Any chance of getting that recipe? I also have many recipes available if someone interested. Rick. Top of the Flame and Top of the Mart.

      Sent from my iPhone

      • Rick,
        I know I asked for for some Stouffer’s recipes, but I have some brain diseases and forget. Any and all Stouffer recipes would be lovingly and gladly accepted. Thank you!

        Linda B

      • Got your message. Best way to send them is take a picture and email them. My email is chefrick@prodigy.net. Send me your email and I’ll try and get some to you. These recipes are restaurant size!

        Sent from my iPhone


  114. Does anyone out there have memories of the Tack Room in Shaker Square? Any pictures? Does anyone remember the wooden carousal horse that was on the railing between the bar and the restaurant?

    • Our Mother, Mary Lucas, was a “Stouffer Girl” at the Shaker Square location from 1946 -1954. She’s still going strong at 98 and tells lots of stories about the best job she ever had at Stouffer’s. Once she was serving Vernon Stouffer and his wife and she accidentally spilled a coffee tray on him; Mom though she would be fired, but after that, Vernon always asked for her to wait on him when he was at the Square. When I was 4-6 years old, Mom would take me into the kitchen and I’d be served sherbet in an empty dining room (I remember the carousel) while she finished business.

      When visiting New York in 1962, Mom took me to the Manhattan location and she knew most of the people there. A hostess from Shaker Square, Jeannie Kanuke? moved to the NYC restaurant; she was a real world traveler who would travel once a year by tramp steamer somewhere and come back with these glorious stories – probably where I acquired my wanderlust. It really was a family.

  115. Our family lived in Maple Hts. In the 50’s. I was just old enough to remember this. After dining, on the way out, there was always a treasure chest full of little ‘cracker jack’ style items. We always stopped to select something fun.

  116. so that was the Tack Room? Wasn’t there two Stouffer Restaurants in that building. I think a fancier one in the front and The Tack Room in the back. Does anyone know what the name of the other restaurant was?

    • If my memory serves me right,
      it was just Shaker Square and after a re model became Pier East

      • Just looked it up, it was called Shaker Tavern then Pier Easy. If you Google history of Stouffers Shaker Square you will see a picture of the front of the restaurant that is now a CVS…
        I worked in the General Office we called it Shaker Square and then of course Pier East

  117. I was too young to know which room it was. Think it was probably the main dining room.

  118. anyone here ever work at top of the riverfront is st louis

  119. Anybody remember Herman Lucas or Dorothy Lucas (nee Borrows)..worked at 42nd Street, Fifth Ave., Top of the 666’s, and the Santa Ana, CA location?
    How about any former employees of Pub Theatrical or Act I?

    • Hello Priscilla,

      Believe you said your mother worked with Mary Davis? Mary Davis was my mother and I wrote sometime back to see if anyone remembered her. I haven’t been sure which NYC store. She told me she was a hostess and roomed with some Stouffer waitresses. Mom left NYC and worked Stouffers in Chicago. Mom passed in mid 90’s. Believe she roomed and worked with a Ginny O’Connor. Her manager was Hugh something.

  120. Yes, I believe she worked with your mom at the 42nd St location…My mom still with us, but very foggy on the details of her days as a Stouffer’s girl. The manager was named Hugh, but for the life of me often as I heard the name, I can’t remember it! lol..My dad worked at that store, too…starting as a bartender. In fact, that’s where he met my mom.

  121. Muriel Mosher worked for our family in Florida from 1985 to 2005 when she passed away at 88. She worked at The Top of the 6’s from 1964 to 1978 and we heard great stories and wonderful pictures including one of her with Cary Grant. I think she became the first woman manager and in those days, told them she was much younger to get the job in the first place.

    Anyone remember Muriel? She had a sister Edna who also lived in NYC (Queens).

    She was so happy to have been a part of Stouffers. We need more companies like that today.

  122. I worked for Ms. Mosher, as the bookkeeper at the Pub Theatrical below street level, at 50th & Broadway. That is where she worked during those years. We hosted a number of Broadway play opening night parties, and Ms. Mosher was photographer and became friendly with a number of celebrities including George C. Scott and Burgess Meredith, and many others. She was the first female manager of her time in the corporation. She was quite a character, a warm and kind woman, who did it her way…quite successfully. I always remember her fondly.

  123. I’ve remembered the NYC store manager’s last name–It is Hugh Gage. I have a picture of my mom, Mary Davis, in uniform with a couple of other gals. If I come across it and find a way to post it, I’ll do so.

  124. Does any one rememberour Pittsburgh store manager? His name was Bob Shepler. He is a really decent individual with a strong work ethic and a wonderful disposition…slow to anger and slow to speak. Smart and efective. Generally, a really good guy.

  125. I have located a hard copy of The Stouffer Philadelphia Story, written for Stouffer’s 50th anniversary on 5/24/74. I’m not certain I can upload it on this blog. The author’s son had requested a copy of this article. I will be glad to mail it. You may send your physical address to me via email: dhunt@mc3.edu

  126. Hey Debbie.

    I worked at Stouffer’s in Wynnewood all of high school, college & grad school. Did you ever work there or have contacts with people who did? Love to hear from you.


  127. Yes, I was there as ADFM under Marie Kraus in 1973 (hired by Chuck Lindelow). I helped open the Saturday night Supper Club

    • I was a busboy under Miss Hassell, Furgus

  128. Boy, Miss Hassell and Chuck Lindelow! Blasts from the past!

  129. I remember Deb very well. I was the front of the house manager who’s responsibility it was to book and set up the Crystal Room at the Benson. There was a great band for dancing on a big dance floor. John Garvy, Tom Tronzo etc were all there with Mrs. Quinn. Eddie Coffie was the engineer before he moved to Stouffers Valley Forge.

    From there I moved to the Wynnewood store and opened the Proud Filly. Kind of a tack room theme. Great piano bar! I remember Mrs. Aspen, Ms. Sesso and many more.
    They were great times.

    • Wow, I remember those days as well. I worked at Chestnut St. from 70-74, as a busboy. I think the manager was James Knipe, not sure the name or spelling but I remember he wore glasses and slicked back hair. I also believe he later transferred to Penn Center to take Chuck Lindelow’s place. Was the dining room manager Miss Dean? All those Irish waitresses (or should I say Stouffer Girls!) I also remember Tom Tronzo. John Garvey I believe opened Top of Center Square. I had my management training at Jenkintown, Thomas Keppel was the manager early 1975.

  130. I remember all of those managers as well. I worked as a busboy & later bartender in Wynnewood. I was trained by a old southern gentleman named Darryl who was a strict teacher, Would smack my hand with the spoon if I went above the line on the jigger. I still bartend at Busch’s in Sea Isle and many time have to rely on my training at Stouffer’s to make some of the “old time” drinks that are many a come back. Use to hang out at the Grog Shop in Philly which was a new venture for Stouffers back then. One of all time best grill man was a gentleman name Harold. Used to work the Urban Club too. Wonder what happened to many of the people who worked there for so many years?

  131. Wonderful company. was a bus buy from 66 to 69, at Chestnut St. in Philly.
    Well treated, meals provided free, etc…. Am 65 now and have never worked for a company that could come close to Stouffer’s. Summer’s we had girls from Immaculata and Chestnut Hill colleges.

    • Dan, did you know Inga Risner? She was kitchen staff.

    • Dan, I agree, started at chestnut st. late ’69 as a busboy, my first job. I am 61 now and my years at Stouffer’s were the best. Every so often I remember someone from those days. Does anyone remember the butcher from those days? Quite a character I think his name was Oakie? Do you remember the starched shirts we used to wear? I think our bus jackets were red, but if you worked in the lamplight room they were gold.

      • do you remember Jean Hutton or Dot Fisher waitresses?

      • I worked at the Stouffers in Wynnewood in the 60’s through the 70’s.

      • Tom Fox if your still checking this. I worked at Chestnut St from 75-76( Intern) and a manager in 78. I worked with Betty Houston and Dick Drzymala. Yes Oakie was the butcher and night cook Ingrid was the baker, and many others. Your name sounds familiar

  132. any one work at top of the riverfront in st louis in the early 70’s

  133. Hey I know this is off topic but I was wondering if you knew of any widgets I could add
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  134. I posted the Mulligatawney Soup recipe over a year ago. If you scroll back you will find it. I worked at Penn Center & Jenkintown and have a copy of the Stouffer cookbook. By the way, do we think that’s really Kim Kardashian on this post?

  135. My mother and her sister worked as Stouffer Girls at the St Louis Hotel and Top of the Riverfront, beginning at its opening in 1969. What was the Stouffer Hotel in St Louis and has changed names many times, will close down on a January 22, 2014. This is so sad. 44 years my mother started working there. She told me yesterday that when she and my aunt went through “Stouffer Girl” training in 1969, they were informed that once you’ve gone through Stouffer Girl Training, you can work anywhere. You’ll be trained to do it all and do it perfectly. And 44 years later, my mother, Barbara and my aunt, Judy, have worked in hospitality all this time and still do. I remember how cool I always thought that big round high rise tower was just across the street from the Arch and from Busch Stadium. And the connecting walkway underground from Busch Stadium parking to the Hotel.

    • i worked at the top riverfront in 72 and 73 loved it i thought they were just remodeling mmm happy thanksgiving to all

  136. Lots of memories. I worked for Stouffers around 1973-74. I started as a Mgr trainee at the Wynnewood,Pa restaurant and then moved on to Chestnut St as Asst Mgr. I worked with 2 other Mgrs Terry and John. I was the night closing manager and I remember how I hated working nights and having to catch the last train out of Philly back to the Mainline where I lived. So I guess the writing was on the wall that I would not last. Sometimes I wonder how my life would had been different if I stuck it out. I actually did enjoy working with the staff and Stouffer Girls, great people!
    Jim Saracino

  137. Worked as asst. mgr. & exec at Stouffers in Puttsburgh. Smithfield and Penn Ave. wonderful experience. Failed to mention; Menues used once and then tossed. They were bused in from Cleveland on a weekly basis..everything from scratch. Recall a record lunch count at Penn Ave…it was over 3,000. Hard to imagine,

    • Vince, what years did you work Smithfield ? ( Always wanted to remember to count the spoons just right. )

      • Ted,
        By any chance, are you familiar with a Stouffer’s owned restaurant south of town called Pete & Charley’s. It was near Greentree, I think, maybe on Banksville Road.
        My husband and I ate there all the time before we got married because he lived in that end of town. I was a Fox chapel girl myself 🙂 We even had our rehearsal dinner there on Sept. 25, 1971. If you have an recollection of it, would you let me know.

    • Vince,
      By any chance, are you familiar with a Stouffer’s owned restaurant south of town called Pete & Charley’s. It was near Greentree, I think, maybe on Banksville Road.
      My husband and I ate there all the time before we got married because he lived in that end of town. I was a Fox chapel girl myself 🙂 We even had our rehearsal dinner there on Sept. 25, 1971. If you have any recollection of it, would you let me know.

      • Patty,
        Pete & Charlie’s was located in Manor Oak Shops at the intersection of Greentree & Cochran Rds. My home store was South hills Village Stouffers/Grogshop. We had our christmas parties at P&C’s every year. It is and has been for years a Max & Erma’s restaurant.

    • Did you work with or know my father, Ron Bacon?

  138. I worked in Top of Center Square in Center City Philly from 1980-82. After this I worked a full year at The Cheese Cellar on Lombard St in Philly’s Old City. Both restaurants had fantastic food (Top of Center Square had a menu-concept change which sadly eliminated the welsh rarebit and tableside dishes). Back in the early 80s it was possible to make $100 per night on tips (considered good money at the time).
    David Mitnick

  139. anyone out there that worked at top of the riverfront in st louis about 1972-74

  140. Ken Berliner~
    Thank you so much for remembering P & C’s. We moved to Louisville, KY in 1982 but talk often about the fantastic dinners there, always finished off with the Brandy Alexander dessert. I think the dessert might have been complimentary. We got to know the staff very well and it always felt like family when we were there — had excellent service & attention! You made my day! I love reading the entries about all the Pittsburgh Stouffers – nostalgic for “home.”

  141. Patty, no I’m not. I left Pittsbugh in January ’66 and moved to Chicago then left Stouffers shortly there after. I was with them for seven years.

    I was very surprised, after stumbling into this website, at the number of Stouffers that were born after I left since I didn’t keep up with any news after departing. I was initially trying to contact Vince since he worked Smithfield. I did enjoy working there.

    Thank you for the message.

  142. I worked at Stouffers in Louisville also Top of the Tower in Louisville. Would love to touch base with any co-workers!
    Judy Dixon

    • Mary Jo Downs, here. Worked at Top of the Tower from ’78 until it closed.

      • My good friend Frank Bonfilio worked at the Louisville hotel. He moved to Cincinnati in 79

        Sent from my iPad

  143. Hey folks I was just wondering what happened after Stouffers ceased operations. I left Stouffers as a Manager at Pier W in 1980. I see that Pier W is still in operation. Was there a succesor company? I have been involved in Food sales to distributors and Stouffers frozen food is alive and well. Thanks

    • I know that the Restaurant division went up for sale in 1990. It was purchased by some of the Executives. It is now Select Restaurants and they own and run Pier W.

  144. I wish they still had the cupcakes. To this day, even with all the chic cupcake places, none even come close to Stouffers. I believe it was actually a bakery out of Philadelphia called Hanscoms that made their cupcakes.

  145. My wife and I met while we both worked at Northland. Barbara
    “SPARKY” Sparks was assistant directress and I assistant manager. We booked our rehearsal dinner at Stouffer’s “Top of the Flame” in Detroit. When I asked for the check – I was surprised with ‘Paid in Full’ compliments of the manger Reed Cook. Loyld O’donnell, who was the salesman for the local adult beverage supplier gave us a wedding gift by suppling same for our wedding celebration dinner that had over 250 guests. We made reservations at Florida’s Fort Lauderdale Anacapri Inn for our honeymoon. When we asked for the bill after our two week stay again we were surprise with ‘Paid in Full’ for room, dining room, and roomservice compliments of the manager (sorry but I can’t remember his name). WHAT A GREAT COMPANY TO WORK FOR
    If anyone knows the whereabouts of Marie Kavanaugh who also worked at Northland during the 70’s please let me know.

  146. Anyone know the recipe to The “Top of the Sixes” water crest soup? It was, as I remember, a cold water crest/potato soup. Yum

  147. I worked at the Chicago Stouffers for a short time in 1959. I remember the many Irish girls who worked there. They were great company

  148. I am looking for anyone who knew me and worked at the Stouffer’s Greenway Plaza Hotel in the late ’70’s- early ’80’s. My maiden name was Bonnie James.

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  150. Worked at Stouffer’s Cincinnati Towers from 78 to 82! Worked in all the restaurants and banquets as a chef/Food Production Manager. Loved reading the stories, most all agree that Stouffer’s was a grand company to work with! Miss the people I was able to work along side.

    • Did you work at Top of the Crown? Did you know Bill Carlin who was banquet manager?

  151. Hey Laura,

    My name is Bud Finocchiaro and I worked there during the same time period. I remember your Mom really well….she was a super directress…very fair and understanding to us busboys at the time later to become a bartender and worked with Coop, Pat and Dan McAuley…who I saw this past summer in the restaurant (yes restaurant) at the shore. Please get back to me when you have some time.


    • Hi Bud,

      I recognize your name and remember your mother……my mom was very fond of your mother and as I recall she was a very hard worker. I remember Bob Cooper so well and I don’t think there was a cocktail that he couldn’t make from memory. Speaking of people I remember ,how does Pat McAuley look these days and how is he doing? I heard he moved out to the West Coast and opened a bar and restaurant there but don’t know if he still has it. I didn’t really know his brother, Dan.

      We had some great times at Stouffers, that’s for sure. Do you remember the Christmas parties for the staff? They went all out and were held in the Lancaster room. One year I did a parody of my mother and everyone was amazed how easily I could act just like her, waving the menus to seat people, or using some of her favorite sayings. 🙂 Are you still working at Busch’s? One of these days, my husband and I will have to stop in where we’re down in Avalon. How is you mother and I’m hoping she’s still with us.,….if so, say hello to her from myself and my mom. My mother is still with us and I couldn’t be happier about that…….we are blessed.

      • Hey Laura, Where do I begin…..first of all please say hi to your mom….she was the best!!…always nice but more importantly…always fair…she always understood you having to take off for a prom or wh

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  153. Bud, hello again, For some reason, I only see part of your reply from Nov. 13th so please post again.

    • Hey Laura,

      Where do I begin…..first of all please say hi to your mom….she was the best!!…always nice but more importantly…always fair…she always understood you having to take off for a prom or what ever…very understandings. Unlike others. My Mom left us about ten years ago. She got her wish and went unexpectedly with even knowing it happened. She never wanted to linger or suffer.

      Pat McAuley is still on the West Coast…..at one time owned several bars and restaurants but recently sold his last holdings and is retired. My brother Mike see him when ever he is on the West Coast. Still the same Pat. His brother Dan was here during the summer for a visit. Came into Busch’s and raised some hell….nothing changes.

      Oh do I remember the Christmas Parties….holy shit….the drinks flowed and the party was insane….I still remember Miss Hart dragging my ass out to dance….crazy….I don’t think things like that can ever happen again…all the shenanigan upstairs and in the Devon Room….thank god there was no Internet or camera cell phones 🙂

      As for me, I retired from teaching in 07 but have never left Busch’s….but Busch’s left me…..It was sold and will be leveled very soon to make way for condo’s and possibly another restaurant. I was there for close to 40 years…..awesome ride for sure…..but I still work harder now that I retired…full time Flyer TV as well as Union Soccer and other sports on TV….yes, I a TV production. As teacher, I always worked two other jobs….Flyer & Busch’s.

      Well, I can go on more but gotta get some stuff done round here. Please stay in touch!


  154. Bud,
    I’m so sorry to hear of your mother’s passing but I am glad she didn’t suffer and went peacefully, just as my mother often says she’d like to go when her time comes.

    I can’t even picture Pat McAuley in his late 60’s…….it boggles my mind. Every young Stouffer girl had a crush on him, that’s for sure. I’m glad that his restaurants were successful and he’s still kickin’, as it were. If you ever actually talk to him, please tell him I was asking for him.

    I can close my eyes and see myself in the ‘pantry’ at Stouffers as I walk along…..the hot dishes, the steaks, the shrimp cocktail, the desserts, and let’s not forget the fantastic homemade rolls (who does that anymore….NO ONE) and even the delicious herbed melba toast that was served before dinner in the Lamplight Room. Such wonderful memories, to be sure.

    It sounds like you’re one of those who will probably never fully retire and it’s all good…..my husband is still working part time and I think he will do so up until he can’t anymore, but he’s just the type that must keep working. I, on the other hand have retired and have so many activities to keep me busy that I wonder sometimes, where I found the time to work a 40 hour week back in the day. ☺

    I will pass your compliments on to my mother and I know she’ll be thrilled. I did tell her about being in touch with you and how you said she was always so nice and she remembered you very well and of course, your Mom. Take care and stay healthy and active……good advice for all of us.

  155. I was first introduced to Top of the 666’s by my grandfather in the 60’s when I was a child and then the ground and lower level restaurants. We once went to the Four Seasons and I was very upset and disappointed. The 666’s was my favourite restaurant in New York for years. From my childhood into my 20’s and possibly 30’s.

    When I moved to Manhattan a special Sunday was having brunch at the lower level. They had the best brunch in New York as far as I was concerned at a reasonable price and always left stuffed.

    I introduced many friends to the restaurant and a group of us would go when we had some money in our pockets.

    When I met my wife I took her to the 666’s, then brunch and lunch on the street level. She immediately fell in love with Stouffer’s and had us get a Stouffer’s charge card.

    Remember one time she made arrangements to hire a car so we could drive out to the restaurant in Garden City, Long Island, New York.

    There were many fond memories.

    Did not know the 666’s had closed and took a friend visiting from Germany there only to discover when we got up to the top it was now a Cigar Club. A very sad day.

  156. My mom and dad both worked at the 5th avenue location, and before that at the restaurant in lower manhattan,,my dad was with the company for ober 40 years…he tensed bar at lower 5th and opened the restaurant in santa ana, california as their maintenance person. My mom waitresses at the top of the 666’s for years, and as a young girl I worked on the main floor for breakfast and lunch. I remember the line at the door for breakfast when we opened each morning! Later I worked at Act ! at the top of the then Allied Chemical building where the ball drops on New Years Eve, and then worked at The Pub Theatrical, which was located at the lower level of the Uris building at 50th and Broadway. We hosted so many opening night parties for new theater shows……lots of great memories. I still have my dads Stouffers service award pin. He was so proud when he received it. A great grroup of restaurants and great places to train and work! Also, don’t forget The Cheese Cellar which was located around the corner from the Citibank building on the east side of town………

    • The Cheese Cellar was on 53rd ST between Lexington and Park Avenues

  157. Love reading about everyone’s memories of Stouffer’s! My husband started with the company in 1975 I met him in 1976 at the Stouffer’s Vealley Forge his journey with the Hotel was something we will never forget!!

    • Marie, did you work in the main dining room at Valley Forge? I was manager there in 1979.

  158. Dear Readers:
    Going out to dinner at Stouffers at Shaker Square with my grandmother Ina Mae Stouffer and immediate family was surreal when you are 8,9 years old! My feelings of excitement overtook the restaurant when we arrived! We knew the names of so many wonderful people who both worked and dined there! Everyone looked and you could tell they were talking about us, but in an unpretentious kind of. Way! So many stories to tell, any authors in the audience? nedmcg@aol. Com.it has been a dream of mine for years to tell the stories! .

  159. Stouffers in Oakland, Pittsburgh employed many of our sorority sisters in the early 60’s. We were happy to be part of the Stouffers family and they helped financially while we were at Duquesne. I remember the manager. Mr Rose and Mrs ONeil but can’t recall the name of the directness.

  160. Hi Mark: I did the same gig as you at Jenkintown – dishroom ,bus then bartend, from ’67 through ’75. I remember your aunt Maryann and the daytime Stouffer Girls in the Gaslight Room very well. Please tell her I said hello.

  161. I worked in the Purchasing Dept. on Euclid Ave. in 1968 before going back to Germany, my boss was Mr. Wymer. Would be great if anybody from back then would see this and would write me.

    • Hi Lori, I worked at the General Offices 1967-1992. Chuck Wymer was a great guy. He left the company in the late 1970’s and I’ve lost track of him. Do you remember Steve Santner? He was the office manager when you were there.

      • Janice Modzelewski here…….I currently live in Atlanta, Georgia. I worked in the Corporate office on Euclid Ave in Playhouse Square until we all made the move to Solon across from the frozen food plant. I worked corporate from 1975 until 1980. I was hired by Linda Guy in the HR department. I worked in the MFS (management food service) department. Does anyone remember Stan Salomon? He handled property from all the hotels and restaurants and the retention center. Stouffer’s purchased a chain of restaurants called the Rusty Scupper’s. When I needed to move to Atlanta……Stouffer’s had a position to help open up two new constructed restaurants and then the Waverly Hotel.

      • Jan, Yes, everyone knew Stan Salamon! I remember working with Linda, too, whenever we needed a new hire.

      • Hi John, yes I remember both Steve Santner and Stan Salamon. Do you by any chance know what became of the girls Diane, Melva, Jan and Barb? I only know their first names because when I left the office they gave me a 4 leaf clover silver charm with their names engraved which I still have. I was responsible for ordering supplies for the office and cutlery and dishes for the restaurants.

      • Lori, Sorry; I didn’t interact with Purchasing very much. I only vaguely remember the girls’ names. While at 1375 I’d pass your “office” when going to see Lotte in the mail/supply room.

      • Anyone else out there make the move to Solon?

    • Stan hired me and my sister Sandy. I worked downtown at Corporate in Accounting for Stan and then made the move to Solon in 1979. I remained with the company until 2013 and retired.. So many names that I do remember! Lorie your name is familiar as well were you in the office with Karen Casey? I was on the bowling league and so was Chuck Wymer, his wife, Rich Malick, John and Rhonda Drew, Karen Tymchenko, so many more. I also know John Leskovec, Hi John!!! Please tell Bill I said Hi!!

      Jan you said that you worked for MFS do you remember Bill Loeb? A group of us had dinner last fall and Bill came. I love Bill!

  162. anyone from top of the riverfront in st Louis bill musgraves here worked from 1971 to 73 busboy then waiter lynne smith was dining room manager

  163. Was there ever a Stouffer’s restaurant on 34th St. in New York City?

  164. there absolutely was a Stouffer’s on 34th Street My parents met there…then continued at the locatios at lower %th< Top of the 666's, Short Hills, and Santa Ana, California

  165. Priscilla,
    Thanks for the confirmation. I worked at that location in the early sixties but was unable to easily find an aknowledgement on the internet. You solved my problem. Barbara

  166. Glad I could help. My dad was with the company 40+ years…my mom almost as long. I worked at lower %th store< the Pub Theatrical, Act 1 and The Cheese Cellar….miss them all< and the great people I worked with!

  167. Priscilla:
    Your mom might remember Muriel Mosher who worked there in the 60’s and the 70’s. She then moved to Florida and was our nanny or grandma for hire for my 2 kids (now in their 20’s) and one of them has moved to Manhattan! We called her Mare and she would have been so proud to know that. She passed away in 2005 at the age of 88 and she lived life her way! We saw many great pictures and she talked fondly of her wonderful times at The Top of the Sixes.

    We miss her every day.

  168. That’s too funny! I worked for Ms. Mosher at the Pub Theatrical. I was a waitress there, and later became their bookkeeper. She was the first female manager Stouffer’s had, and opened that location. She was a classy, funny, determined woman. I enjoyed working for her, and miss her too.

  169. Hi Bobbie, hi John,
    I remember the name Lotte in the mail room. Wasn’t she also from Germany? I only worked in the general office from 1968 until summer 1969 and really enjoyed it, but only remember the people working directly with me and the wonderful lunches we had in the restaurant.

  170. You don’t list the restaurants in downtown Detroit and the one across from the Northland Hotel in Southfield both of wich I worked in during the summer when i attended Michigan State studying restaurant mgt. in 1962.

  171. Downtown Detroit . Top of the Flame where I worked and of course Washington Blvd. kitchen on the second floor and Grog Shoppe in the basement. I still have one of the Stouffer fluorescent signs from above the front door. Many good times. Rick Pomeroy

  172. Just found this blog and am so excited. Was hired in 1954 to proof read menus in the home office on Euclid Avenue in Cleveland.Also did the window displays in front of the restaurants. This led to working on what was then called a house organ “Stouffer News”.

    I instituted running a recipe from the test kitchen in each issue (they were on the same floor just down the hall from where our office was). I still have them in my recipe box and, when I get a moment, will post them. In the meantime, Jeanne or anyone who worked in the test kitchen do you have a recipe for those wonderful Butterscotch Tea Squares you often made for us in the afternoon? Have looked for years for that recipe!
    Joan in overcast Sonoma Wine Country (unfortunately no rain in sight just a few drops of drizzle)

  173. As I began reading your posts they sure brought back memories. Was sent to Chicago to cover opening of Top of The Rock. While there made a trip to the Chicago Stockyards to write a story about how their beef found its way from hanging to age in a cooler to customers’s plates.

    By the way, I have something those of you with bar connections may remember: a Stouffer Drink Book! Remember the yearly competitions for new drinks? The chain held a distinction for the number of drinks created by its bartenders.

    And for those of you who mentioned your moms being my correspondents. Thanks for all the help that gave me. I couldn’t have filled 24 pages a month without your “gossip” from each store. Babies, engagements, vacations, you name it. You kept me apprized of what was going on in each location.

    I do remember some funny stories like the time in warm September weather we were trying to get in the right frame of mind to write the Christmas issue. Editor Liz Erickson burned candles and fed us cookies, while for the Easter issue written around New Year’s we all got sick and went on a sugar jag after stuffing ourselves with jelly beans!

  174. Two other things your blogging reminded me of. There were always rumors the recipes I was given from the test kitchen were missing one little item. I sometime thought that might be true. Several times a week all of us in Corporate would go down the hall and participate in a taste test. The day it was Welsh Rarebit we were told it got a splash of beer, although the recipe I received for the magazine didn’t mention it. Hmm.

    Gordon Stouffer was so proud of their “girls.” He always said the German girls were very clean and efficient, but his favorites were the Irish girls because of their sense of humor. I do know at one point there was a program that, if an Irish girl went home and brought back I believe it was two friends to work for the restaurant, her trip was paid for by Stouffers.

    Realize I’m older than most of you — in fact, I made a trip to Colorado when the Air Force Academy began serving Stouffers food — but hope my reminiscences have been helpful.

    • Stouffer’s Welsh Rarebit recipe did not call for beer. Could the English Toffee squares be the recipe you are looking for the butterscotch squares.. Somewhere ‘I have a lot of Stouffer News magazines.. Ill try and find them if anyone is interested… Rick

      Sent from Windows Mail

  175. There was no beer in the Stouffer recipe

    • Hi Rick! Could you please email that recipe to me too? Thanks in advance 🙂 asapmust@earthlink.net

      • Why not just post any and all recipes here? Thanks!

      • Hi. I can send recipes but need to know which ones. Not sure which one you are referring to. Rick Pomeroy

  176. Would that possibly be English toffee squares?

  177. Hi. I noticed a lot of requests for recipes. I will try to post several of them if possible. Top of the Flame was the best.

  178. GREG STOUFFER, are you still on here? You must be Jim’s son. Have you ever seen a scrapbook of photos from your grandfather’s trip to Africa? I was very honored to work with him sorting and labeling pictures, sitting at the round table in his office for days on end trying to make sense and organize the memories of his safari.

    Your granddad was an avid fan of opera. In those days the Met traveled and he held season tickets. Every so often he’d stick his head in our office door and ask if anyone would like to use his tickets. What an experience to hear all the great international singers of the Fifties, thanks to your granddad’s generosity.

    RICK, yes, bet what I’m calling Butterscotch Tea Squares are actually the English Toffee Squares and I would love that recipe! You can email me at abbysgrama@comcast.net. Remember the dietitian saying how much they enjoyed making them on busy afternoons, a one-bowl item and all they had to do was spread dough out in cake pan.

    Doesn’t surprise me there was no beer in that final rarebit recipe. We usually sampled three variations. Both Stouffer brothers were pretty conservative so, altho we testers had a good laugh at beer in one version, not too surprising it didn’t make it onto the menu.

    By the way, don’t remember whether there were eight or ten restaurants in the chain at that point, but the menus were established by corporate, printed down the hall and then shipped out to the stores. Priced differed by cities, which is why I was hired to proofread all the versions.

    DEBBIE ET AL, have never seen the cookbook so don’t know what’s already out there. Remember I’m 82 so my recipes are from the Fifties, but here’s what I found:
    and an unnamed sandwich on rye and lettuce with ham, Swiss cheese, turkey & bacon plus Thousand Island Dressing, tomato and hardboiled egg slices. Any of you old-timers recognize it?

    ‘Nuff for now. Have enjoyed the trip down memory lane with all of you.

    Joan in overcast Sonoma Wine Country

    • Oh yes, Joan, that was one of my favorite sandwiches and one which I still make at home from time to time. It as called the California Club openfaced, as I recall.

  179. I’ll see if I can find the name of the sandwich. Strawberry Schaum torte is awesome. It’s hard to do in Houston with the high humidity.

  180. Here from the 1950 publication “Here’s How” is a list of Stouffer restaurants in operation that year:
    3 in Cleveland
    2 in Detroit
    1 in Minneapolis
    3 in Chicago
    3 in Pittsburgh
    2 in Philadelphia
    3 in New York City.

    If you need any specific addresses give a holler as it includes those.

    And, RIck, thanks so much for the cookie recipe. Will make some up as soon as we get a cool day. Today it’s 90 and breezy here in Sonoma Wine Country so won’t be using the oven.

  181. I started with Stouffer’s as the Stouffer Baby in the 1948 newsletter.. because we ate at Shaker Sq.so frequently. My 1st position was an intern with dietician Ruth Anderson the summer of 1965 at Public Sq. Through college I worked as an intern at Top of the Hub in Boston and Top of the Rockies Denver with Mr. Cascio as mgr. Upon graduation I went full time starting my front of the house training at Randolph St. Chicago then to Top of the Rock -Chcago with Lynn Smith. Opened St. Louis Hotel as banquet mgr. with parties for over 2000. We became known for our singing banquet waiters when they carried out the flaming desserts. Won the ROY-Restaurant of the Year contest with Pete Dangerfield as GM. Went on to open Atlanta Hotel with Jim Cohee as GM. Joy Grawemeyer who wrote the cookbook went on to work with my husband at Country Kitchen’s test kitchen. I have many many fond memories & now retired living in Seattle.

    • Awesome story!

    • bill musgraves here was a top waiter in st louis in the earyl 70 s lynne smith was our manager wow

    • Thanks for your reply. For the first few weeks of our internship, beginning Sept. 1965, my roommate and I rented the top floor of Ruth Anderson’s house in Lakewood. From there our class (7? of us) were sent out for several months to different cities. I ended up in Pittsburg at the Oakland restaurant. After the year-long internship I worked at the MIT dining commons where Stouffer’s managed the food service. It was a great experience.

    • Patty, my mom turns 90 this week and remembers a drink called the hildy dildy. Does anyone remember it? Was it just a Cleveland drink? She said it might have had peach or apricot flavor? Does anyone know what was in it? This would have been way back in the 30’s or 40’s.

  182. Did anyone know Jean Hutton or Dot Fisher waitresses at Phila. Stauffer’s?

    • I am pretty sure my mother, Inga Risner, worked with Dot on Chestnut Street.

  183. Just like all of you, I have fond memories of going out to dinner for a special event at the best place in town. In Cleveland that was The Top of the Town. What great views of the sunsets over Lake Erie! I was lucky to eat there a few times and also Stouffers Pittsburgh when I visited my aunt and uncle. I still celebrate my birthday each year at Pier W. We go hoping to get the white french dressing again and other favorites, but alas, it’s just here on this blog. Great memories everyone. Thanks for sharing. If you haven’t read my question before this post, my mom turns 90 this week and remembers a drink called the hildy dildy. Does anyone remember it? Was it just a Cleveland drink? She said it might have had peach or apricot flavor? Does anyone know what was in it? This would have been way back in the 30’s or 40’s.

  184. 1/8 oz grenadine. 1/2 oz lime juice, 1 1/2 oz apricot brandy

    • thank you for the ingredients. I’ll call and tell her right now!

  185. The drink was called a Hilty Dilty and it was a mix of 1/4 oz Grenadine, 1/2 oz Lime Juice (we used fresh squeezed – not the Rose’s bottled) and 1-1/2 oz Apricot Brandy. Put on a mixer and strained into a 4-1/2 oz. stemmed cocktail glass.

    • Thanks Vince, for the ingredients. I will tell my mom. She was right about the apricot flavor.

      • Well everyone, I thank Vince for the Hilty Dilty drink recipe which made my mom’s Christmas this year. She turned 90 in Dec and was telling us how her bridge group would go to downtown Cleveland Stouffers and order that drink. I bought all the ingredients and gave them to her for Christmas and then I made them. What a joy to see her smile with the memory of its taste.

  186. And the Hilty Dilty was delicious as were every Stouffer drinks. I remember that every afternoon at “lineup” the drink of the day was reviewed. The best ingredients made to order. To this day I still remember and make those fab drinks.🍸. My late father who grew up on Cleveland said Stouffers made THE BEST gin martini. They put a few drops of Scotch in each one. 🍸🍸

  187. I have a copy of the Stouffer Drink book for sale, if anyone’s interested. It was amazing to me how many drinks now served worldwide were invented during Stouffer’s annual competition for their bartenders.

  188. How much are you asking? And what condition is it in?

    • Priscilla, finally found my copy of the Stouffer drink book in full color. Want $11 for it, including postage. Unfortunately, I must have loaned it to someone, because on the front I wrote “Please return to Joan Eesley.” Let me know if you’re interested.

  189. I would be interested in it. I worked at Wynnewood from high school to grad school. Hilty Dilty was a very popular drink made hundreds of them. Still bartending at the Jersey Shore. Worked at Busch’s for over 40 years….right after Stouffers. Please let me know about the book.

  190. Does anyone remember the Stouffer’s Tack Room restaurant on Shaker Square? More specifically the wooden carousel horse on the railing that separated the bar from the dining room?

  191. Yes, of course! I think the horse was nicknamed “Ryan’s Express” after piano player Eddie Ryan.

    • Speaking of Stouffer piano players, didn’t we have the best in town? Eddie Ryan @ tack room; George Diehl @ Pier W; and John Petrone “opened” the Top of the Town while his son Mike Petrone was the last there when it closed.
      Other Stouffer towns had them, too. Wasn’t it Nino Nanni in NYC?

  192. When I was 20…I worked downtown in the corporate office in the accounting department. I was part of the team that took inventory of all the fixtures in the Tack Room when it was changing out to a different restaurant. Long story short…..I was given the horse. It’s been with me since 1979. If anyone wants to see a picture and reminisce, I’ll be glad to email it to you.

  193. Yes. I would like to see a picture. I believe the building is now home to a CVS. Is that correct? Does the Shaker Rapid still run in front?

  194. I actually live in Atlanta. Moved here in 1980 when Stouffers open a restaurant called the Rusty Scupper. I was part of the opening team training new employees. A second Rusty Scupper was opened and then the Stouffer’s Waverly Hotel. Send me your email and I will send the pictures.

    • I was exec chef at Top of Mart 1979-1980 and Pine Isle. We loved Atlanta. Now in Houston. Send pictures and recipe requests to chefrick@prodigy.net. Rick

      • Do you remember the night club Mo & Juniors on Noble Road in Cleveland Heights?

  195. Glad you were able to use the drink recipe! I still have the “little black book” , the small loose leaf drink recipe book that the bartenders had to use. Many unusual drinks in there – if anyone needs a drink recipe let me know.

  196. I too am looking for the recipe for the Hilldy Dilldy. I bet my dad I could find it on line and have struck out. Can anyone help? I sure would like to get that to him.

    • Scroll back to my Dec. 10th post for the recipe and instructions. If you can’t find it let me know and I’ll repost.

  197. Hilty Dilty (from the cookbook)
    .25oz grenadine
    .5oz lime juice
    1.5oz apricot brandy

  198. Appreciate the intent of this article, but the list fails to mention so many of the restaurants and hotels the company once owned and/or operated, as well as so many in management who made the company grow and prosper – Jim Biggar, Don Stover, Mel Rose, Tom Stauffer, Marv Krein, Pete Dangerfield, Guy Wylie, John Quagliatta, Rick Cassara, Jim Kuczynksi, H.D. Lewis, Cliff Larson, Ken Mack, and so many more. Additionally, some of the dates mentioned are inaccurate.

    • What are some of your favorite recollections, Fred? I first remember you in PR after Charlotte Curley retired.

    • Jim Kuczynksi and JoAnn Lovell were my favorites. Anyone know their whereabouts?

      • Jim is retired and living in Florida, last I heard.

  199. I ate at the Shaker Square Stouffers as a little girl. As a child, I remember getting a “surprise ball” at the end of my meal if I were good. Does anyone else remember these? Also any one have the recipe for prune whip? I LOVED it!

    • When we were little children our parents would take us to Shaker Square, Stouffers. There was a treasure chest in the lobby that we could pick a prize from when dinner was over. I worked in the garage shops in Pittsburgh many years later. Met my wife there. Stovers was a great company.

    • Prune Whip with Cream Custard Sauce
      1 c. Cooked, strained prunes, cooled
      1/4 tsp salt
      1/3 c. Sugar
      3 egg whites @ room temp
      1/4 c. Chopped nuts
      1 TB Lemon juice
      Custard recipe below

      Combine cooled strained prunes, salt, sugar & egg whites. Whip til stiff enuf to hold it’s shape. Fold in nuts & lemon juice & blend. Rinse a 1-qt baking dish w/cold water. Pour mixture into dish; set in pan containing 1/2″ of hot water. Set pan in oven & bake @ 325 for 40-45 min. – or until it’s puffed up & has a thin crust. Remove from oven & cool slowly.

      Cream Custard Sauce
      4 tsp sugar
      1 tsp cornstarch
      Dash salt
      1-3 c. Milk
      1/4 c. Coffee cream
      1 egg yolk, beaten
      3/4 tsp vanilla extract
      1/4 c. Heavy cream
      Blend sugar, cornstarch & salt together.
      Combine milk & coffee cream in the top of a double boiler & heat over rapidly boiling water but do not boil. Gradually add sugar mixture, beating constantly. Cook til thickened, stirring occasionally. Pour a small amount of the hot mixture into beaten egg yolk, beating constantly. Return egg mixture to the pan, beating rapidly. Cook 1-2 minutes longer. Remove from heat. Cool sauce at room temperature, stirring frequently; add vanilla and blend.
      Whip heavy cream until stiff; fold into custard and refrigerate at once. Serve over prune whip.

  200. How can you advertise a Mrs Stouffer when she didn’t exist by your history?

    • Are you serious? Surely Vernon and Gordon Stouffer had a mother! This site is designed for the many who worked for a great company and want to connect and/or reminisce. Contemporary advertisements and marketing campaigns are not what this is about. And, by the way, do you actually believe that what you see in a TV commercial is REAL?

      • Lena is a woman also!

        Used to love Stouffers – there was one in Fort Lauderdale called The Anacapri. We’d go as a family and meals were always really good.

    • There was indeed a Mrs. Stouffer (many in company referred to her as “mother”). I am former Manager, Public Relations for the Restaurant and Hotel company (the foods division came about from the popularity of the company’s restaurants), and have a more than fair knowledge of this wonderful company’s history.

  201. My mother in law, Miriam Levy, worked at Anacapri as food service manager for a while.

    • Worked with a gentleman by the name of Charlie Robinson who came to Ft. Lauderdale as a manager from Stouffers Cincinnati Towers in 1979 era. Great fellow !

      • Knew him well. I believe he was manager of building maintenance in Cincinnati.

    • Suzanne, I knew your mother-in-law quite well – I worked with her in Valley Forge PA. My mother Inga Risner worked with her for many years and they were very good friends. Your mother-in-law was wonderful!

  202. Hey all,

    Anybody work @ Stouffers in Wynnewood? I started as a busboy in high school and a bartender all through college and grad school. My mom was a waitress there as will.

  203. And the Levy family has fond memories of your mother, too. I know she and Miriam kept in touch after they retired.
    Look for a message from me via facebook.

  204. Hi Bud: I filled in there on the bar for a couple of months back in ’71 or ’72,
    I worked at Jenkintown ’til ’75. It was a great place – still pass by the building
    (now a Whole Foods) and think about those days. I think I met you at Busch’s about 10 years ago when you recognized my wife, Ann Pfister.
    Hope you make contact with some of your old co-workers

    • Oh sure…I remember you guys at Busch’s…l closed that place last year and hope to get involved with the new Doc McGrogans that is planning to open this winter. If it happens, be sure to stop by.

  205. Hello everyone. I worked in Wynnewood and opened “The Proud Filly”. That was many years past. I also remember working in Jenkintown and managing “The Supper Club” on Saturday nights. They were wonder days being part of a fabulous restaurant family.

  206. My mother worked at Chestnut Street, Penn Center and helped open the store in Wynnewood and Top of Centre Square. I worked, briefly at Penn Center, and a bit longer for Stouffer’s Management Food Service.

  207. Bud, we’ll definitely stop by and say hi!

    • I worked at Wynnewood in the kitchen for a year in 71 and then Tom Tronzo asked me to come out to Jenkintown. Vince Hink trained me to bar tend. Terrific guy. I was there as a party bartender on weekends til 74 when I left for law school. Very fond memories of the folks there. Vince, Tom Tronzo, John Garvey, Ms. Quinn, Ms. Crumm, Barbara Nicholson, and a fellow part timer named Pete Best. Went to high school with Chuck Lindelow’s son Charlie. Really liked reading through all the comments. So many lives affected and such good food!

      • Hi Kevin, good to see your post. Hope you are doing well.

      • Hello. I am Chucks daughter and Charlie’s sister. I love hearing about the days at Stouffers. I used to go with my father on sundays when the downtown restaurant was closed. I learned the in and outs of that place while my Dad did work. Always got a hot fudge Sunday though. I love the horse in the down stairs.

      • I remember your whole family. Charlie was a great pal for a long time in Drexel Hill. I was part of the gang with Dave Markovitz and Mike Eitelman. Charlie helped me get my job at Wynnewood. Your mom was always very kind to all of us and your dad was quite to guy. I heard that Charlie passed a while ago — really sorry . Hope you are well. All best, Kevin

      • Yes Charlie passed at 45. Too young. I remember the crowd. Thank you for your very kind words.

  208. Some people were looking for the Hildy Dildy Cocktail recipe. My grandmother used to always order these.

    The recipe is:

    1/4 oz grenadine
    1/2 oz lime juice
    1 1/2 oz apricot brandy

    I bought the Stoffers Cook Book on Amazon. What a walk down memory lane.

  209. Pete and Charlie’s was on Cochran Road in the South Hills of Pittsburgh. It has been gone a long time. The location is now a Max & Erma’s.

    • Yes, yes, yes, finally someone who remembers it! By any chance, did you work there or know any of the people who staffed the place. When my husband started dating, we used to go there quite a bit. I remember they offered a super deal of a dinner with a dessert that way like a brandy Alexander ice cream, quite good!!! We even had our rehearsal dinner there because we got to know the staff so well and they were so attentive! Thank you for reminding me where it was located. I am a Pittsburgh gal but we moved to Kentucky in 1982.

      • I moved to Pittsburgh in 1970 to be a working assistant at Pete & Charlies. Made it to executive asst. Then transfered to Smithfield Street and became ithe GM in 1973, Pete & Charlies was a great restaurant. Norm Mazurowski was the GM. Past by there last year and it was empty. Max and Ermas was closed.

        Jack Colosi

      • My wife and I worked (& met) at S. Hills Village Grogshop. Our GM was Bob Shepler, a great supervisor and all-around guy. We always had our Christmas parties at Pete & Charlies. It was a great store. We were sad to see it go.
        Ken Berliner

      • Your memory of Peter & Charlie’s really made me happy. My husband & I had our rehearsal dinner there (on September 24, 1971) because the food, atmosphere, and staff were so good. We went there so often that the staff were friends! It made our rehearsal dinner even nicer for our families and friends — such a personal touch on their part!!!
        I wonder if you might remember the name of the woman who was the floor manager or maître d’ — her name has escaped us after all these years but she was the best. I can picture her even now!!! Because we were such regulars, they always greeted us by name and made us feel so special, pretty cool when you are “young.” I don’t remember when they closed BUT after we were married & had our kids, we didn’t go very often! We moved to Louisville, KY in 1982. Thank you for any info you can give — it sure brings back great memories of a special time in our lives!!!

      • Patti
        I was the asst, mgr there at that time you had the dinner. Mary Marsh was the dining room supervisor. Mary Baldacci was the cashier during the day. Alena was a hostess at night and Dargis was the hostess at lunch. Norm Mazurowski was the manager. Those are about all the names that I can come up with for now.
        Have a great day. Remember Tony Grosso? He had lunch at Pete & Charlies everyday at 2pm!!!!!

        Jack Colosi

      • I believe it was Mary Marsh who always treated us like family. If you were there in September of 1971, we probably planned our rehearsal dinner with you or Norm. Wished I still had my “notes.” Wow-thanks for the memories. Received loads of compliments on that dinner. I believe you offered a “dinner special” which we always had when we came in. Something like: the Stouffers Welsh Rarebit & bread, salad with sweet & sour dressing, beef entree, and always the Brandy Alexander ice cream – can still taste it 😁. You had wonderful staff. Don’t recall that gentleman you mentioned probably because we worked every day; I was an RN & my husband worked for HJ Heinz. Thanks so much for all the info. Wishing you all the best~ Sent from my iPhone


      • I believe it was Mary Marsh who always treated us like family. If you were there in September of 1971, we probably planned our rehearsal dinner with you or Norm. Wished I still had my “notes.” Wow-thanks for the memories. Received loads of compliments on that dinner.
        I believe you offered a “dinner special” which we always had when we came in. Something like: the Stouffers Welsh Rarebit & bread, salad with sweet & sour dressing, beef entree, and always the Brandy Alexander ice cream – can still taste it .

        You had wonderful staff. Don’t recall that gentleman you mentioned probably because we worked every day; I was an RN & my husband worked for HJ Heinz. Thanks so much for all the info. Wishing you all the best~

  210. Patty, sorry I don’t recall the names of anyone who worked at Pete and Charlie’s. My home store was Stouffers South Hills Village. I worked the restaurant bar there and the Grog Shop bar. I also worked most of the grog shop bars in town filling in for vacations, etc. We always had our Christmas parties at the Cochran Road Pete and Charlie’s. It was a wonderful restaurant.

  211. Ken, did you work with my father, Ron Bacon?

    • Luci
      I worked with your Dad at the Top of the Triangle. He was the complex General Manager and I was the restaurant Manager for the 62 floor. He was a great man. I learned a lot from him. Last time I saw him was just before he was opening his new deli. He was so excited about that.
      I remember your Mom too. She did several modeling fashion shows at Pete & Charlies when I was there.
      Jack Colosi

      • Thanks, Jack! He passed 7 years ago…..unfortunately, he fell ill about 8 months after the deli opened in December of 1992. My mom is still living and as beautiful as ever………..

  212. Lucy, my store manager was Bob Shepler. He was a terrific boss and person. I recall your fathers name but don’t think I worked with him. Twas many years ago…

  213. He actually opened the South Hills Village store—it must have been around 1965 or so…….then he moved downtown.

  214. My husband Gary and I met at The Cheese Cellar on 54th in NYC- late 1980s- Anybody else work those years? The fondue was great on a cold night! Fun times!

    • PS My husband is Gary Greenberg- 25 years married !

  215. I worked as a short order/salad and dessert cook at Stouffer’s University Inn in Columbus, Ohio in 1981. Wonderful restaurant, great coworkers. I made some marvelous dishes, had a great time. Wish I still had access to the recipe book, I made a marvelous strudel every night, too bad I can’t remember that recipe!

  216. The story in my family is that my grandmother (Mary Andryc) wanted to start a restaurant with Stouffer and his brothers used their money’s and my grandmother said she wanted to buy a house BUT said she’d be the cook. A hole in the wall in Downtown Cleveland. I actually have the original plates that they used.

  217. I remember working as a hostess at a Stouffer Hotel & Restaurant in Shaker Heights back in the mid-sixties, though I didn’t see it mentioned above. Did I just miss it? I know the patrons there were a rather “entitled” bunch.

  218. I worked in Wynnewood and worked with Tronzo and Garvey from late 60’s through the early 80’s started as a busboy then bartender. Lots of great people and memories.

  219. anyone work at top of riverfront st Louis from 71-74

  220. I thought stouffers had a Restaurant at the corner of market street1500 the top of pencenter in the 70’s

  221. Yes, one of the Tops restaurants was at Penn Center, at the top. I trained there in 1973.

  222. This is so awesome. I really 💘 your food thank you for everything that you have done.

  223. Wasn’t it called Top of Centre Square? I believe my father was the manager Charles Lindelow.

  224. Yes, Top of Centre Square! I worked for your father and remember him vividly!

  225. Top Of Center Square was on the top floor of the first building in Philadelphia taller than William Penn’s hat on City Hall (Center Square). There were two other Stouffer restaurant locations in center city at the time Top of Center Square opened. Your father was the District Manager at the time. He was responsible for all of the restaurants in the area including one in Jenkintown and Wynnewood PA.
    I worked with him as an assistant manager just out of school. We opened The Proud Filly in Wynnewood during those years. He was a true professional with a fine reputation.

  226. I remember your father, well. I worked for Management Food Services, but worked for a bit at Number 2 Penn Center store. Also, your dad asked my mom to help open Top of Centre Square. She worked at Chestnut Street store, then Penn Center, when it opened, for 25 years

    • John
      What did you Mom do at Chestnut st. I was there on an internship with Chris Dallow,,Betty Houston, Ruth Ann Sexton and later with Joan Harris. The Irish las Bridget worked at both locations along with the Catering manager whose name escapes me at the moment
      There was a Rose Maher who was the Q/A person.

      • J KOURY
        I was a bus boy at Chestnut St from 69-74. I remember Ruth Ann Sexton, (young blond haired girl?) and also Bridget, one of the Irish waitresses. I think Mr. Knipe was there as manager at some point, I think he went to Penn Center when Chuck Lindelow was promoted to District Manager. Tom Tronso was also there at some point during that time. I was also at Top of Center Square late 76- early 77 as assistant manager. John Garvey was the manger I remember.

      • Tom, do you remember Inga Risner?

      • I’dont recall. Was she a waitress? I may have bussed for her, I also bussed in the lamplight room on Saturday nights. Is she your mother?

      • She was in the kitchen and became a dietitian and moved on to Jenkintown, then Valley Forge. She was from Iceland, and yes, she was my mother.

      • I remember Inga. I worked at Penn Center in 1972 and in Jenkintown after that. Does that make sense?

      • Do you remember Miriam Levy?

      • Chuck lindelow was my father. I love reading all these comments. So many good memories.

  227. Thank you so much. Love hearing about my Dad. Was so proud of him.

  228. Debra – Then you would remember Muriel Mosher who worked at The Top of the 6’s in NYC. I think she left around 1978. She is gone now, would have been 100 this year (2016) – what a story her life was! She was a “grandma for hire” for my family and took care of my 2 children, one of which now lives and works in NYC.

  229. Actually the first line about NY was part of the post that I was responding to, as I never worked in NY. I did have the pleasure of dining at the Top of the 6s several times!

  230. I was a stouffer girl on and off during my four years of college at Ohio northern univ. they were always there for me on vacations . I loved working
    There and met Dee S. During one stint. The food was excellent, the help
    So friendly and helpful, the guests usually nice due to the environment and
    Yummy cuisine. I have so enjoyed reading the comments listed above and
    Remembering all of stouffer ‘s signature dishes…its been 50 plus years
    Since I would approach a table with my little sponge and tray, and greet
    The guest with a smile and the offer to take their order. And then there was
    The lineup with the Checking of the bow, collar and uniform. What a hoot!
    I was at the west gate facility in Cleveland ,Ohio and will never forget
    Any of it. If only the family knew what an impact their restaurant had on the
    Public and their employees.

  231. My mother use to work for the Stouffers’s Restaurant in Jenkintow, PA. She use to have their chocolate souffle with ice cream sauce recipe, she’s been looking to find this recipe for a while now. If anyone can help it would be much appreciated.

  232. I have the recipe from the Stouffer cookbook. I will get it to you this weekend. I also worked in Jenkintown.

  233. Do you have an email I could send the recipe to? Also, if I take a few photos of it with my phone, can you get it that way?

  234. Does anyone remember the name of the nightclub in the Stouffer’s Valley Forge Hotel around 1973-1977?

    • Wasn’t there a Grog Shoppe there?

      • I don’t recall a Grog Shop in Valley Forge. There was a fabulous restaurant there!

    • The Glass Parrot

      • Great brunch.

  235. anyone work at top of riverfront st Louis early 70 s

    • I was on the opening crew for the hotel and ran the banquet dept. and chaired the ROY Contest before going on to open Atlanta. Pat(ty) Distel Kreeger.

  236. Anyone work at the Cincinnati Towers Hotel and Restaurant in the early ’80’s? I worked Security and that was the BEST job I have ever had !! What a great place to work !!
    Free daily gourmet meals, free vacation lodging at any of the Stouffers properties…and the working atmosphere was like nothing I have ever or since experienced…..just so amazing.
    Still trying to find a recipe created by Chef Lynn for a tequila chicken……geez,
    she was awesome !
    Sadly a lot of people think Stouffers was /is just frozen foods.

  237. Where in Philadelphia is your restaurant located. My best experience was at your Center Square restaurant on the 41st floor. Years ago. Please tell me I can still have a similar experience

  238. Looking for anyone working at Stuffers University Inn In Columbus Ohio in 1965-1972?

  239. I worked there as a bartender in ’69 & ’70. Bill Burkett was manager, Carl Christian (sp?) was exec. Tom Dooliakis & Sam Duchene were the main bartenders. Enjoyed my time there while finishing up at OSU.

    • Do you remember a Linda Scaggs, Mary Anne Chafin and Kathryn (Kitty) Rabon By any chance?

  240. I’m sorry I don’t recognize those names. I mostly worked evenings and weekends.

    • Thank you!

  241. The best way to send recipes is by taking a picture and emailing it. Send your email and I’ll try and respond. Remember these are restaurant size recipes.

    • linda.berglund@gmail.com Thanks you!

    • Do you remember their stuff mushroom recipe? They had the best one’s at the restaurant on 9th and Euclid. If you know anyone who knows it, can you have them post it please.

  242. James Tavern in Pittsburgh, PA opened in 1980.

    • Same time James Tavern opened in Cincinnati Ohio

  243. Am I correct the Pittsburgh James Tavern was on Banksville Road?

  244. Looking for George Alan Stouffer born 1937/1938 from New York?

    • Not likely this family unless some of your ancestors moved to Ohio in the 1800s. Good research to you!

  245. Wasn’t there also a Stouffer’s Cottonwood resort in Scottsdale, AZ/

  246. Have relived part of my past reading these posts. I worked in the Test Kitchens right out of college ’59-62. I recognized a couple of names of other Stouffer people.
    Ruth Anne

  247. anyone work at top of the riverfront in the 70 s

    • I worked in cincinnati from 78 until 82.Love my time there

      • In the rooftop restaurant? I’m not sure if Lynn was in charge up there or just the lower floor restaurants. I worked security……yeah I loved my time there also…..my favorite job of all times.

      • Lynette was my Executive Chef! Amazing lady. I looked her up on facebook. She was a great chef

      • Top of the Crown- Tom Souther was food and beverage director. I was service operations manager. Donna Newsom was food operations manager and kept the food coming out, even when the glass elements shattered (all the time) on the Lang clamshell grill..

  248. In Cincinnati ? I worked there, not in the restaurant from 82-84

  249. Tom Fox
    I did not start at Chestnut St until summer of 75 as an intern. Great people. Dick Drzymalla I recall was Gm. Betty Houston headed up kitchen. Stouffer gals were wonderful. May the cook and Oakie the butcher/cook were there along with Ralph grill man and Don receiver and runner. Joan harris replaced Betty in the Kitchen a year or so later when I came back as a manager. Mrs Martin was GM when I came back. She was AMAZING! She headed up the kitchen at Penn Center for years. Sarah Bowman came over and oversaw Front of house. Only regret when I left was I did not copy those amazing recipies. John Buzzy was gm at Penn Center. Mr Lindelow was DM and a true Gentleman! Along with Grog shop Stouffers opened the Cheese celler concept in New Market it was a Fondue concept.

  250. To all, who were the wonderful people that served my grandmother Ina Mae Stouffer, Homer Marshman(Ina Mae’s husband after my Grandfather Gordon passed) my mother Sherrie Stouffer, And me and my two brothers that would eat there on Saturday or Sunday evenings around 1959 thru 1964? Does anybody remember I was coming in to the Shaker Square restaurant back then? It was such a great time every time we went! All of the Stouffer girls were absolutely wonderful! Me and my brothers look forward to dressing up and going out to dinner with my grandparents more than anything I can ever remember! There were some of the greatest times I’ve ever had in my life. It took me years later to fully understand just how much my grandfather Gordon and Vernon accomplished in their lives.
    One thing my grandfather’s legacy stood for is that You stand up for what you believe in. He showed us by not standing up to the gangsters in Cleveland back in the day when he helped By taking the mobsters down.
    By today’s standards he would never be called a sexist because he hired the people who he truly felt could do the job, and didn’t care who or what they were gender, color, beliefs, or otherwise.
    The more I read this eating the road blog, The more I see the wonderful people that worked for my family, and I am very proud to know each and everyone of you!
    God bless you all!
    Edward Gordon McGrath . Tucson Arizona

  251. Miss stouffers.i worked there for 7 years and was the best company I ever worked for

    • Nancy, The people who worked for Stouffers made it what it was back in the day.
      I am so glad to hear that you enjoyed the seven years while you were there!

  252. Ed
    Out of college in the Fifties I worked in the corporate office editing the “Stouffer News”, 24-page monthly for employees. Our office was next to your grandfather’s. He loved music and was a season ticket holder for the Met (they toured in those days!). Every so often he’d sticked his head in and ask, “Who wants to go to the opera tonight?” As a result I got to hear all the great voices of that wonderful era in American opera.

    Later he would ask me to sort his photos from their African trip and put them into scrapbooks. What a lovely man.

    • Joan, it’s absolutely wonderful to hear stories about my grandfather, I was around five or six when he passed away, and felt cheated not knowing such a great man, but hearing stories like these warms my soul.
      So glad he made the opera available to one who appreciated it as much as you. God bless…

  253. I have a pencil drawing of my great aunt, Della ( Idella) Thiemer who worked at the Stoeffer Restaurant at the Top of the Flame in Detroit. It is signed “our best always to Della from Mother, Vernon and Gordon Stoeffer”. From what my mom told me is that her Aunt Della was the head of the Stoeffer girls and made sure the waitresses were perfectly dressed in uniforms! My mom worked there for a while. Della knew the Stoeffer family very well. She worked there for many years( maybe decades). Just wondered if you were interested in it. Della is holding a uniform and looks like a collar and apron.

    • When did she work there. Name is familiar. I was asst mgr there 1973 to 1975. Rick

  254. my grandfather was Gordon and Vernon was my great uncle! How wonderful to hear this information so many years ago. It was people like you that worked and made the store for a business success it was the more I know about the history of the people that worked at Stouffers
    It was easy to see why they were the success they were. Thank you so much for your service and success in Detroit
    Me and my brothers would go out to the Shaker Square Redtraunt, which was a wonderful place. This was due to the phoenominal people that managed and made that restraint what i it was in the day. Thsnks all!!

  255. I must apologize for the terrible spelling mistakes!! EG McGrath “grandson to Gordon”

  256. anyone work at top of riverfront in st Louis in the early 70’s

  257. In 1961/62 at night (I was in High School) and during the summers I was a Bell Hop at the Hotel Suburban in Summit N.J. Several times this great older (I was 16/17) women stayed at our property. She maybe was in and out some 3/4 times and stayed a few days each time. She was very classy, but very (almost grandmotherly) sweet….she always took time and talked with me, and once she sat down next to me by the (I operated that also) elevator and we talked….oh almost an hour, she lived In Ohio she mentioned. When she would check out and I took her bags she would tip me $5 and that was in 62….I found out her name was Mrs. Stouffer and in fact she was the face of Stouffers. She said they were opening a restaurant in the area…during our talks I said I was going to college next year, she said good and looked right at me and said to be happy and after college I could see her and would be considered to work for Stoffers. How true that this was Mrs. Stouffer is I am not sure, but I am sure that her advice of be happy as well as the time this classy lady spent with me was remembered and appreciated….I eventually went on to be a Natinal Sales Manager of a leading corporation, and a VP of sales, now retired I always tried and still work to spend time with workers at hotels (and I did travel a great deal for 40 years) its funny how 57/58 years ago the kindly lady’s face, and hair I think in a bun and “just so” along with her kindly way pass’ by me every so so so often..

  258. I met my husband in 1975 at the Oakland store in Pittsburgh when I became a Stouffer Girl after college–couldn’t find a job in my field right away. Hubby went on to become an assistant manager at the Smithfield Street store, then was transferred to Chestnut Street in Philly. I left a job in my field of social work when we were transferred and couldn’t find another in Philly because I wasn’t bilingual! That need was not on my radar in Pittsburgh in the mid-seventies! I worked at the Top of Centre Square for a short time until I became pregnant with our first of four daughters.

    My all-time favorite recipes that I make frequently from the Stouffer’s Cookbook? Black Bottom Pie (to DIE for!) and Navy Bean Soup (every time we have ham, the bone goes into soup!). I too liked the Mulligatawny soup and have made it, and was happy to see the recipe for Welsh Rarebit. Anyone remember the Herkimer open-faced sandwich? It didn’t use the Rarebit–it was NY Herkimer cheese spread over tomato and bacon and was delicious!

    I just found a Stouffer’s sign at an antique store and gave it to hubby for Valentine’s Day! We hung it in our Dining Room right away–it’s where our story began so many years ago…

    • Hey I definitely remember Bob Phillipi . From Oakland. I worked there 1972-73 and so did Bob. It was my first job and I started washing dishes then moved into the kitchen. I remember working an off site catering returning to the restaurant about 1:30 am cleaning up and going home except two of us our fellow worker went to Bobs near by apartment for refreshments. We had a great time but looked out the window and the sun was coming up. Remember we were in high school. We left and I got home at 7 am and was greeted by a very angry Mom.
      I later ran into Bob when I started my management career at Stouffers on Smithfield Street. Such fun memories. BTW still in the hospitality business as a Food Broker.

  259. Patti what time frame did your husband work at Chestnut st? I was there from 75 – 79 . What was his name?

  260. Interested in a Stouffer’s Luncheon Menu from August 3, 1948? Probably from restaurant in Chicago on Randolph, across from Marshall Field’s.

  261. I worked in F&B management at Stouffer’s Top of the Crown Cincinnati, Lauderdale Surf Hotel Ft. Lauderdale, and Valley Forge Hotel. 1977-1980. Anyone else?

  262. anyone around who worked at top of the riverfront stl bout 1972

  263. My mother in law, Miriam Levy, worked at Chestnut Street in the 60s and early 70s, went to Florida and worked at Ana Capri, then came back to Philly and worked at Valley Forge in the late 70s. Anyone remember her?

    • You know I do! She was a great boss and I learned much from her!

    • I recall her name. I believe my mother, Shirley Maher, worked with her prior to going to Penn Center

      • Hi my father used to manage the philly restaurants. His name was Charles lindelow “Chuck”. Anyone remember him? Also at the Top of Centre Square they used to serve an Ice cream drink called White Night. Does anyone have that recipe?

      • I believe my mother, Inga Risner, worked with your dad. She worked in several locations – Chestnut Street, Jenkintown and Valley Forge.

      • I have recipes for White Christmas, White Lady, and White Mink. What was the main flavor?

      • I have recipes for White Christmas, White Lady, and White Mink. What was the main flavor?

      • anyone have the recipe for the watercrest soup, served cold, that was served at the “top of the 666’s” restaurant in manhattan during the 1960’s?

      • I believe it was made with scotch drambuie and and kalua in vanilla ice cream served in a large brandy snifter

      • Sorry, I don’t have a recipe for that one.

      • White knight. 2 round #12 scoops of vanilla ice cream. 1/2 oz scotch, 1/2 oz deambule, 1/2 oz Kailua. Blender. 12 oz brandy snifter.

        Sent from my iPhone


  264. There used to be a Stouffer’s hotel by SeaWorld in Orlando on I dr. Back in the mid 1990’s an oil convention was held there. A prince from Saudi Arabia gave me a Tiffany’s and Company token that were given out to the attendees of this oil convention. It has a symbol of Saudi Arabia, plus in English says Saudi Arabia at the bottom of the symbol and in Arabic says Saudi Arabia in their language.
    Does anyone know what date this oil convention was held or the name of the convention or where records would be kept about conventions held at that time period from Stouffer’s hotel?

  265. Thank you a lot regarding giving those that have an exceptionally stunning chance to learn important evaluations using this website.

  266. The Stouffer family business traces its roots to 1898 when James B. Stouffer, established the Cottage Creamery Co. at the Sheriff Street Market in Cleveland. In 1903 James’s son Abraham E. Stouffer at the age of 28 became Vice president of the company. In 1905 the Stouffer family with partners established & incorporated the Medina County Creamery Company in Medina Ohio with $20,000 Capital stock.

    James B. Stouffer had died November 23, 1908 (62) in Orlando, Orange County Florida and Abraham took over the running of the company.

    On January 11, 1912, The Medina County Creamery Company filed a change of address to Cleveland,

    In 1914 the company had expanded and opened The Medina County Creamery Company Detroit, Michigan branch. By this period the creamery was the largest manufacturer and wholesaler of creamery products in the city of Cleveland with over 1,500 farmer’s supplying Stouffer’s Medina County Creamery Co.

    In early 1920, Stouffers lucrative creamery drew the attention of The Fairmont Creamery the largest creamery company in the United States. (today is called Fairmont Foods) In December 1920, Abraham Stouffer announced his company The Medina County Creamery Co. of 2171 East 4th Street, Cleveland Ohio at it would merge with Fairmont Creamery Co. of Omaha Nebraska (incorporated1883) through stock ownership. Abraham E. Stouffer would continue as part of the merger and oversee the Cleveland plant until 1922.

  267. Gordon Stouffer (1904) He died – 6 June 1956 Aged (52)

  268. 1914 – Abraham and his father James, organized the Medina County Creamery and also opened a dairy stand at Cleveland’s Sheriff Street Market.

    This comment is often put in blogs or online articles, however its not accurate.

    In 1905 the Stouffer family (J B Stouffer & A E. Stouffer) with partners established & incorporated the Medina County Creamery Company in Medina Ohio with $20,000 Capital stock. (therefore it cant be 1914)

    James B. Stouffer had died November 23, 1908 (62) in Orlando, Orange County Florida and Abraham took over the running of the company. (therefore Abraham couldn’t have organized the Medina County Creamery in 1914)

  269. Where was the restuarant in downtown Detroit Michigan on Washington Blvd?

  270. Stouffer’s had a James Tavern in Pittsburgh that opened in ~1980. I worked there for a few years.

    • James Tavern in Pittsburgh was located at the intersection of Greentree Road and Cochran Road. It was a lovely restaurant with a split level design. I worked at the South Hills Village Grog Shop and Stouffers. Our Christmas parties were always at James Tavern.

      • I think I asked you this before, but do you have any recollection of a Stouffer-owned restaurant called Pete & Charley’s? It was in the Greentree Rd and Cochran Rd area. It was free standing and behind it was huge rock formation (cliff). They offered a dinner special which ended with a Brandy Alexander ice cream dessert! Ahh, memories!

      • Patty, my memory is just incorrect. What I referred to as the James Tavern was your Pete and Charlie’s. Sorry about that. The restaurant still does business under the Max and Erma’s brand.

      • Thanks for the clarification. My husband and I had our rehearsal dinner there in September 1971. We were such regular customers that the staff was like family to us. They were the BEST!

    • Do you remember a Stouffer’s owned restaurant called Pete & Charley’s in that same area…Greentree Rd & Cochran???

  271. looking for anyone that worked as a top waiter in st Louis bout 1972-74 my name is bill musgraves I went by will lynne was I supervisor

  272. Do you know anything about a Minneapolis location? My grandmother, Mary Hazlinsky moved from Pittsburgh to Minneapolis around 1945 to help open a new restaurant. She told me they flew her out for two weeks (and kept her Northwest airlines silverware!) and she worked the dessert counter. I haven’t been able to find any information on it. I don’t think it was around long, as she said there was a pipe bomb or something because they had a liquor license. Any information would be great. She will be 102 this year, and I would like to be able to have more information to ask questions.

  273. https://digitalcollections.hclib.org/digital/collection/MplsPhotos/id/2057/rec/3
    an interesting note from MN historical Society

  274. It was located 87 South 9th Street, next to the LaSalle Bldg.

  275. I worked with Jim Sherwood, General Manager, in Cincinnati. He was an icon in my mind.One of the great Stouffer people.

    • hi Jim…I never see anyone from Cincy on here. I worked there as well in the security dept. Barry was the GM then. OMG..the best job I ever had. What years were you there?

      • Thanks lynn. I was there in 1977 around the time the second tower was completed… I started in Cincinnati with Stouffers as a LCI food and beverage management trainee right out of college.. They shipped most management trainee’s out after the mandatory 12 weeks of LCI training, but Tom Souther/F&B, and Jim Sherwood/GM, decided to keep this wet-behind-the-ears young manager there… They took me upstairs to the revolving restaurant, “Top Of The Crown”… I made it my home for 2 years before heading to Lauderdale Surf Hotel, in Ft. Lauderdale where I worked with the F&B Icon Marian Maug…After leaving operations after 10+ years, I later worked as a foodservice design consultant for Cini-Little (Grissom) International, Washington, DC,. Got the position in part because I had Stouffers background as had John Cini. For me, working for Stouffers was famiy and career transformational. If anyone knows the whereabouts of JoAnn Lovell, who was a F&B Regional Director with Stouffers, then later in business consulting at Cini-Little, International, please let me know. One of my mentors. Thanks for touching base lynn!

      • I was there for just a few years, 1982-1984 and decided to move to Florida.. Bill Weitmarschen was the security manager and our office was out by the dumpster garage ! I do remember a” Lynn” as a manager in food service. Yes the revolving restaurant,,,,,,that hotel was just gorgeous, not to mention all the famous people I met in my time there. It was like family and I missed that place most all when I left Cincinnnati. Thanks for getting back to me,

  276. My pleasure. I remember the many Cincinnati Reds sports figures like Johnny Bench, Joe Morgan and of course Pete Rose that used to stop in to the bar off the Marco Polo Restaurant nightly…. Big party one night for the rock band Yes and they just about drank us out of wine.. Never will forget an out of control lunch with chairs flying by Fleetwood Mac either….. Earth Wind and Fire when I was doing a room service delivery….. Lots more… Thanks for getting back..

  277. I worked for Mr Lindelow as one of his Asst Mgr at Chestnut St and Penn Center. What a true Gentleman. Worked with legends like Fran Martin and Betty Houston and Dick Drzymala and John Bussy. The employees were amazing along with the food.

    • Thank you. I love hearing about my father. He inspired me every day. He used to bring to the restaurants on Sunday when they were closed so he could do a little work. We used to watch the Thanksgiving Day parade down town. Even when I got older.

  278. Chuck was a warm and professional superior; I admired him! I was trained by Fran Martin at Penn Center, then moved to Jenkintown (1973). Good food and great memories.

    • Thank you for the kind words.

  279. Debbie how long were you in Jenkintown? Did you know Joan Harris, Ruth Sexton or Chris Dalla? Fran Martin was amazing

    • No, I don’t remember them.

  280. Anyone remember Kathryn Rabon (Kitty) from Columbus Ohio Or Mary Anne Chafin or Linda Chafin Scaggs the worked at the hotel and restaurant?

  281. HI… someone asked in 2015 about the Hildy Dildy cocktail. My husband’s grandmother loved eating at Stouffer’s in Cleveland and in Florida. She was not a drinker, except for the Hildy Dildy. She got the recipe so we have the secret recipe for it. For us, it is a Christmas drink — it is part of our holiday celebrations. It contains lime juice, grenadine, and apricot brandy.

  282. I happened upon this conversation when I googled the Stouffer’s white french dressing recipe!
    I have fond memories growing up in Cleveland and dining at the iconic Stouffer’s restaurants. I remember dining at the Shaker Square restaurant (Tack Room?) with my family. I later worked at James Tavern in the summer after I graduated from college. My coworker and I enjoyed dining (appetizer, entree, salad, dessert) at all the Cleveland restaurants with an employee discount – what a treat! My rehearsal dinner was held at The Top of the Town September 1992.
    My children have all been introduced to Stouffer’s – frozen spinach souffle (my favorite), French bread pizzas, mac and cheese and lasagna.
    My mother especially enjoyed ordering the chicken fettuccine at the Cheese Cellar and purchasing large trays of the lobster newburg at the Solon frozen food store.

    I would love the recipes for spinach souffle, chicken fettuccine and lobster newburg!

    Happy New Year

  283. Does the Stouffer’s in Indianapolis, Indiana, still boast it’s skyview restaurant? I’m thinking of a return visit

  284. Please search the threads; I posted that recipe on January 28, 2012.

  285. Got a question. I’ve got say quite a few recipes from Top of the Flame scanned in pdf format. What is best way to share if anyone is interested. Rick

    • I would love any of the recipes you have. My parents worked for Stouffer’s in Detroit in the late 60s. My mom was at Top of the Flame for awhile and my Dad worked at the restaurant on Washington Blvd. My email address is: melissane@comcast.net

      • What were their names. Not Terry and Steve I’m sure.

      • Jim Gaffey and Susan Moore are their names

  286. Anyone remember the Stouffers in Columbus Ohio?

    • Worked at University Inn as a bartender in ’69 & ’70. Bill Burkett was Mgr. and Carl Christian was Exec. Great place to work!

      • Do you happen to remember a Kathryn Rabon (Kitty) or Linda Scaggs or a Mary Anne Chafin?

      • The first names are familiar but I didn’t know the last names. If they worked lunch and weekends I’m sure I knew them. Long time ago! I often worked with Sam Duchene or Tom Dooliakis on the bar.

  287. Does anyone have the recipe they could share for the chilled watercress soup served at “The Top of the Sixes” restaurant?

  288. Does anyone have the recipe they could share for the chilled watercress soup served at “The Top of the Sixes” restaurant?

    • I thought I did, but couldn’t find it. Looked through the key cards and top file but no luck. Have just about every other one. If I can help with anything else. I was at Top of the Flame and Top of the Mart before moving to hotels.

      • schucks; if it turns up, would love to have it

      • I would love to find it. Will keep that in mind.

      • i have a thought; maybe it was a chilled vichyssoise soup (chilled potato soup) with a garnish of watercrest that i had at top of the sixxes. can u check to see if u have that recipe?? would be much appreciated.

      • I’ll try and pull vichyssoise recipe tomorrow and also have lettuce soup recipe I believe. I scan them in pdf format. I’ll need email to send them. My email is chefrick@prodigy.net. Rick

      • I pulled the vichyssoise recipe, just need to know where to send it.

      • you can send the vichyssoise recipe to joeljays@aol.com. much thanks.

      • Joel, can you possibly post the recipe on this listserv? I remember this delicious cold soup from working summers 1959 – 1962 in Chicago’s Prudential Building restaurants (Top of the Rock and the two downstairs restaurants). I think the “greenery” sprinkled on the top was chives, not watercress. Thanks!

      • you are correct regarding the chives sprinkled on top in the center. i originally thought the cold soup was called watercrest, but now i somewhat think it was infact a vichyssoise. i do, however, recall the word watercrest in menu. i have not rec’d the recipe from my fellow stouffer “groupy” at 20thcenturylimited, yet, stay tuned when i do.

  289. My mother-in- law , Georgians Maharas went to high school with the Stouffer bros. They came into her husband’s restaurant Al Maharas’ Steakhouse and asked him what he thought of the frozen food idea. Being a “slow food” , fresh food style he said “It will never
    work!” Famous last words!

  290. have a nice day

  291. It’s amazing this thread still goes on.
    I worked as a chef at The Riverfront Plaza Hotel in St Louis from 81- 83, then Greenway Plaza Hotel in Houston Tx 83 – 85, then onto Stouffer’s Crystal City Hotel in Arlington VA 85 – 86. followed by The Winston Plaza Hotel in Winston Salem NC 87 – 89 then ending my career with Stouffers at Top Of Centre Square in Philadelphia PA.
    Anyone else work at these during this time period?

    • Jeff Did you know John Riordan who was chef at Centre Square in the 80’s? Sarah who handled special events and the waitress Bridget. I was at Chestnut St which I believe was closed by the time you got to Philly.

      • Hi Jack,
        I do remember Sarah and Bridget. I did not know John. He was probably before me. Yes Chestnut St was closed at that time. How long were you at Chestnut St.
        When I started with Stouffer Hotels in the early 80s I worked with a chef named Hildegard Samules who was at Chestnut St , not sure of the time frame.

      • Good Morning Jeff
        It was SARAH BOWMAN! Only took me 12 hours to remember her last name. I worked with both at Chestnut St. Bridget is one of my all time favorites. I started at chestnut st in 1975 as a food runner then production cook during an internship at a local Community College. I came back for 1 1/2 years as a Food Manager. I worked with Fran Martin who was incredible and Joan Harris.The People at Stouffers at both Penn Center and Chestnut street were amazing. I think they were all gone by the time you hit town. Used my Stouffer Credit allowance for Sunday Brunches at the TOP. Best view in the city looking directly at Billy Penn. Incredible learning experience. We had a baker who’s name was Hilda and made the most amazing bakery items from scratch. Back then everything was scratch

      • AH YES that credit card was great. I got to travel to several hotels using the credit card and comp rooms from other chef’s I worked with.

      • Joan Harris. Now that’s a name I haven’t heard in a long time. I think she had her training at Eastland in Harper Woods. I was Exec when she worked there. Any idea where she might be? Rick

      • Hi Rick Joan was my boss at Chestnut St. Last I knew she was in college dining in Philly area a long time ago. I have lost touch years ago. Good boss! Good people. She was good friends with Connie from Wynnwood.

  292. I am trying to track down copies of thr stuffers bulletin from 1955 and later. Does anyone know where I could get copies?

  293. I worked at the Jenkintown location in the early 70s. I recall one person making melba toast from scratch, with varied flavors. The toasts were served with a cheese spread when guests were seated. All meats were butchered in house, by a woman.

    • You must be referring to Ruby, the butcher extraordinaire.

    • Got melba recipe. We put in bread basket at the Top of the Flame. Rick

    • I also worked in Jenkintown in the early 70’s as did my mom, Inga Risner and my brother Bob worked there as well. There was an amazing crew of women there – Theo Trawick was my hero – Ruby was a hoot and Lil made the BEST sandwiches.
      I remember making countless trays of melba toast with several different butters.

      • As I remember there was Garlic Bread and Rolls and Sweet Rolls in the bread basket as well. It all depended on which dining room you sat in. Gaslight Room? I wish there was any dining experience close to we created for our guests. After a long career in fine dining I miss Stouffer quality.

    • Debbie I worked at Chestnut St and Penn Center in the mid 70’s. Yes everything was prepared from scratch. When I came back after graduation and went into Mgt Training program a lot of items were frozen and our baker did only a few things from scratch. The Dietician at Jenkintown I believe was Connie. All homemade products and little simplistic touches like the melba toast made a tremendous difference. And yes all butchering meat and fish done in house. Ahh the good old days.

      • My Dad wa Charles Lindelow who managed those restaurants. I remember Welsh rarebit was sometimes served with the melba toast.

      • Mary Mr Lindelow was a TRUE GENTLEMAN! What a great leader. Industry needs more men like him Today.

      • Hi Mary, my mom, Inga Risner worked with your dad at Chestnut St and Jenkintown. I worked at Jenkintown, Valley Forge. (Where I made hundreds of gallons of rarebit), Atlanta and Buford GA and West Chester NY.

      • Yes! Welsh Rarebit! I really liked your father!! He tried his best to get me to stay, but I had another offer I couldn’t refuse. Still, the training and experience at Stouffer’s was fabulous!

  294. Hi Wayne. Yes. Ruby was amazing. She called in sick one day and I had to be the butcher. Not an easy job, and she was fast!

    • Three of the dietitians at Jenkintown in the early 70s were Kitty Endicot, Miriam Levy and Inga Risner.

  295. I fondly remember Chuck Lindelow and his son. The family feel we very evident created from the top. Starting my restaurant career here in Jenkintown keeps these memories vivid and cherished. I worked with Debbie Hunt. The manager was John Garvey. As I remember he started his career with Stouffers parking cars in Wynnewood.

  296. I remember Theo and Lil, as well as your mother, Inga. When I left my position as assistant dietitian to Marie Kraus, your mom and I exchanged many letters. She was very sweet.

    • That’s lovely to hear Debbie.

  297. I remember opening the Supper Club and the late Saturday nights.

    • Me Too!

  298. Jack, I did my management training at Penn Center in 1973. Miss Martin was the DFM. In Jenkintown, Marie Kraus was the DFM. I was the ADFM. I don’t recall a Connie; maybe she replaced me. There was a young woman ADFM named Miss Choi when I started, but she left. Yes, those were the good old days! As a professor of Hospitality Management, I would talk about Stouffer’s and the students only knew of the frozen food, especially the Mac and cheese.

    • Debbie where do you teach?
      I worked at Chestnut st as an intern than weekend and night food production cook. Best hands on education ever. Betty Houston was our dietician and Dick dryzmala was Gm.I did my Mgt training at Penn Center but the quality/ freshness changes had already begun around 1977. Fran Martin was an icon and was Gm at Chestnut st where I went after my training. Joan Harris was our dietician
      Fran was tough but loved working for her.

  299. Me Too!

  300. Yes, Fran was tough, but I learned so much. I taught and coordinated the Hospitality Management program at Montgomery Country Community College for over 36 years, retiring in 2018. When we opened the Culinary Arts Institute, I also taught culinary theory courses to aspiring chefs. I’m glad I’m retired now as I can’t imagine teaching many of these courses with online or virtual modalities. Students in these programs want to be together in person and learn best in a face-to-face format.

    • Do you know Bob Bennett at DCCC. I started there and Bob is a good friend.

      • Bob and I crossed paths years ago.

      • Did you know Ruth Ann sexton or Joan Harris? Chris Dallas?
        Got to believe the lessons we were taught during our training served as a great foundation to your teaching. Sad most folks do only know Stouffers as a frozen food company.

      • Looked up melba toast. I remember making the herb toast and the sesame and cheese buttered toast. Did anyone try making the peanut or peanut butter versions? Rick

        Sent from my iPhone


      • No, I don’t know these individuals.

    • Do you happen to know Joann Lovell? She was a Stouffer’s Food Regional and worked for Cini Grissom Associates in business consulting in the DC (Potomac) office.

      • No, I don’t recall that name.

  301. everyone that wants the mulligatawny soup recipe, just LOOK UP ON THIS BLOG/THREAD. GO to the TOP of the page. Press CTRL F on your keyboard. type in mulligatawny soup and you will find it. I have no way to send it to you and the recipe is from Peggy

  302. I met my wife Mary at Stouffer’s on Chestnut in Philadelphia. She was a Stouffer Girl and I was a Stouffer bartender. I was in college at Temple U. and she was just starting at Temple. We married during her semester break during her sophomore year. We were married 47 years until she passed away. We raised a son and daughter. I have a Stouffer plate and place setting a friend of ours bought for us when they closed Chestnut Street.

    She worked afternoons and in the Lamplight room in the evenings.. Every so often they would schedule her for the breakfast shift. I bartended in the Men’s Grill for lunch and the Lamplight room in the evenings.

    We would still have Stouffer’s chipped beef on toast every so often. I used to tease her by saying “Miss Miss is this your table?”

    • I was a busboy at Chestnut Street in Philly from 66 to 69, Main, Terrace, Tavern, and Lamplight in 68. Mrs. Reed, Ms Charney and many cute college girls during the summer. A great job with great people!!!

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