W. S. Goodnaw

“ Whether it is to be merely a hodge podge of proteins, fats and solids or a dainty fit for the table of an epicure depends upon whether it has the good fortune to fall into the hands of such a genius as graces the kitchen of the Congress.
In preparing this dish, he breaks the eggs from the shell and places them in the oven until the heat gently broils them. Then they are girdled by ebony-hued truffles, exhaling a delightful fragrance. A libation of savoury tomato sauce, with seasoning ad lib—and the dish is ready for the table. ”

“ Your approach to the Congress Hotel and Annex in Michigan Avenue, the world renowned Boulevard on the beautiful West Shore of Lake Michigan, responds at once to your ideal of location for quiet rest and pure air. Yet within easy walking distance you find yourself in the heart of Chicago's great Business, Shopping and Theater Center.
Your first glance at the Congress Hotel is satisfying. It awakens interest no matter under what conditions you view it. You are impressed as you enter with the atmosphere of perfect, quiet, exclusive service and a warm-hearted hospitality. ”

“ Though the Congress chef might regard it as profanation, not to say heresy, crepes suzette may aptly be termed "pancakes de luxe." By the magic touch of the artist, the plain Anglo-Saxon pancake is transformed into the daintiest, most toothsome morsel for the delectation of discriminating palates.
While the rich, thin cakes are being gilded a golden brown upon the hot griddle, a sauce such as only a French master can prepare is being brewed at the table. In a tiny chafing dish, butter is melted and mixed with Grand Marnier cordial, or, if it is preferred, Chartreuse, Kirsch or Grenadine. ”

“ No hotel in the world contains within itself so many features of unusual interest as the Congress Hotel and Annex. A walk from your apartments will convince you instantly. From the Grand Lobby, a magnificent achievement in architecture and decoration, where onyx, mosaic and gold-bossed pilasters uprear a vaulted roof of extreme beauty, you may stroll down the Marble Hallway, famed throughout the civilized world ”

“ Your inspection will not be complete until you have made a trip through the vast kitchens, one of the most interesting features of the great hotel. Here Cleanliness is King! Stainless floors, alabaster walls, abundant air, and everywhere healthfulness and good cheer. Great pantries, sweet storerooms, ample closets lined high with glittering cut glass, with shining silver, with gleaming linen ready for your next call for luncheon or dinner. On every face you see honest pride in the work ”

“ Like other masterpieces of art, it has never been improved upon. The wonderful sauce brings out the delightful woodland flavor in which the partridge excels—as all sportsmen who love to tramp afield when the woods are covered with a shroud of autumn frost can attest.
In the Congress kitchen this delectable native of the cover is prepared according to the original recipe given to Grimrod de la Reyniere, the famous French epicure by the prior of an English abbey. After the bird is roasted it is cooked in white wine, then immersed in melted butter and served hot with mushrooms and truffles. ”

“ The safety of the Hotel and of all its guests and employes is of first moment. No hotel in the world has more completely safe-guarded precious human lives entrusted to its keeping than the Congress. After safety comes cleanliness, and a careful inspection is an assurance. Your home is not more free from dust, or any uncleanness than this big, quiet, roomy hotel. ”

“ If you are in Chicago on business you realize that the Congress Hotel and Annex is a business meeting place for busy people. Here is provided every convenience for the transaction of affairs. Commodious rooms for conferences, for conventions and for the display of merchandise. Everything is systematized that business may be transacted with dispatch. But as business is only part of life, this great hotel has equal attractions for the social side of human nature. Private dining-rooms and reception rooms afford adequate opportunity for entertainment. ”

“ An offspring of wild Nature—fed upon its sweet fruits and vegetation, it exhales the very essence of the forest. In addition venison possesses the admirable virtue of calling forth the rare flavor of port, Bordeaux or Burgundy.
A choice cut from the ruddy flesh of the roebuck—that monarch of the north woods—is skillfully prepared for the oven by the Congress chef. When it has received just the right caress from the flames' heat it is brought to the table smoking hot and served with the exquisite Cumberland sauce—the invention of the gifted Francatelli, officier de bouche to Queen Victoria. ”

“ These and other culinary masterpieces are produced at the Congress by artistes de cuisine, and served in their distinctive native form. Those who have visited famous eating places abroad will be glad to renew their acquaintance with these celebrated dishes. All who appreciate exquisite cookery will find them a delightful treat.
These delicacies do not appear on the regular bill of fare, but on a special menu card which may be had, upon request, from the maitre d'hotel. ”

“ Your rooms are large and airy, with commodious closets. The filtered air which flows ceaselessly through your apartments is tempered to just the right temperature throughout the year. Your luggage is unpacked by the deft hand of valet or maid, sent by the Management to assist you in getting settled. ”

“ At the Congress the blinis are made and served in true Russian style, with specially imported pearl egg Beluga Caviar—the favorite of all epicures.
Tradition says this dish was originated in the Russian Winter Palace during the reign of Tsar Alexander, uncle of the present emperor. Alexander was an illustrious gourmet, and, so the story goes, was as much at home in the mysteries of cookery as in the intrigues of state. But whether he or his chef conceived this typically Russian dish, tradition does not disclose.
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"The combat deepens. ”