Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
In this last weekday of 2017, I want to thank all of you who made Five Course Trivia such a great place to operate. At the end of 2015, my average on F/D was .289, and a year ago it was .436. And now, that value is up to .518! Let’s all hope that in a year, I can break a .600 batting average.
I also want to thank the eight people who authored a post on Five Course for one of the two Guest Weeks we had on the site. I’m sorry we only had two, and I hope we have all four next year. But to you eight folks, thank you for the time you put in to share your expertise. All guest chefs are found on the Guests tab at the top of the page, BTW.
Year 2 of Five Course Trivia is now complete, and thank you for being a part of it. Have a great New Year’s, and we’ll be back for 2018!
Like last year, I think it is appropriate to have a memorial to names in food that passed away in the previous year, and celebrate how they contributed to cuisine.
1. Sam Panopoulos (age 83), a Canadian restauranteur and immigrant from Greece, was the creator of what dish that includes meat and fruit, and is named for a region that is certain not either Canadian or Greek? Creating it at his Satellite Restaurant in Chatham, Ontario in 1962, his invention was credited to him until someone edited Wikipedia with his creation until 2009.
2. Called “the godfather of Italian cooking”, name the chef seen here (age 80), born in Salerno but moved to London, where he became a landmark in England. He appeared on a number of BBC cooking programmes, authored more than 20 cookbooks, and was the chef where Jamie Oliver first worked under.
3. Joe Rogers (age 97) and Tom Forkner (age 98) both died about a month apart from each other in 2017, and were the two founders of what restaurant chain, the first which was founded on Labor Day weekend in 1955 in Avondale Estates, Georgia?
4. Alain Senderens (age 77) was a French chef and chief practitioner of what style of presenting French cuisine, characterized by lighter, more delicate dishes and an increased emphasis on presentation?
5. San Antonio businessman Frank Liberto (age 84) is credited with creating concession stand nachos, as he created what brand of nacho chips and cheese in 1976, named after a shortened version of his Siciliy-born father? The name has been edited out of Frank’s hat.
6. Carol Field (age 76) is best remembered for her numerous Italian cookbooks including “The Italian Baker”, where she introduced what Italian bread, made flour, water, salt, and yeast invented in Verona, to the United States?
7. Felicia A. O’Dell (age 59) was better known by what name on her popular YouTube cooking show, where she prepared foods like her “good ass chicken”?
1. Hawaiian pizza
2. Antonio Carluccio
3. Waffle House
4. Nouvelle cuisine
7. Auntie Fee