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Chef Albert Salomon prepares regular GI food in a manner that is something to write home about

 

"Cuisine" (not chow) is served at tables for four, with plates (not mess kits) by a staff of the prettiest mademoiselles in the locality. There is no need to stand in line, as there is ample food, tables and time to relax and enjoy a real meal
After a big hearty meal, Pfc. Eddie Clauss of Coldsprings, N.Y., stretches out to relax in the comfort of the many soft chairs in lobby of the Hotel Kelly

(All Photos By T-Patch Staff Photographer Max Shaffer)

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Copyright 2000 Gary W. Butler. All Rights Reserved
This pictorial history is sponsored and maintained by TMFM