Charles E. Burchfield, Journals, Vol. 59, April 25, 1959
Saturday, Apr 25, 2015
Yesterday for lunch, we went to Chestnut Lodge for lunch—our favorite food—fried blue pike, clam chowder, French-fires, chef salad (Roquefort cheese dressing) preceded by cocktails—
Charles E. Burchfield, April 25, 1959