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Chef John Bennett cooks memorable food from The Cellar Restaurant

by Helen Ford Wallace Published: January 29, 2010

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Remember these? The dessert cart from the original Cellar Restaurant  held Mama Bennett’s 4-Layer Coconut Cake, Oeufs a La Neige-Snow Eggs, Trifle Chantilly and the famous original Mousse Au Chocolate with Whipped Cream during the Cellar Restaurant at Hightower retrospective dinner at Paseo Grill  in Oklahoma City.  (Photo by Chris Landsberger, The Oklahoman).

Chef John Bennett brought back The Cellar Restaurant menu at a dinner at the Paseo Grill. The evening was in such demand that the there were two nights dedicated to the special event.

All the familiar foods from Frank Hightower’s Restaurant were served including New England clam chowder, corned beef sandwich, chicken salad and Shrimp de Johnge. The dessert cart, reminding all present of the Cellar’s way of serving, featured the guest’s forever favorites: Mama Bennett’s four -layer coconut cake, Oeufs a la Neige with fresh berries, Trifle Chantilly, and chocolate mousse.

Chef Bennett gave the history of The Cellar and Dannie Bea Hightower added to the information about the food and her late husband, Frank Hightower. Paseo Grill owner Joe Jungmann was host.

The tables at The Cellar were set with excellent china and silver and these place settings from the original Cellar Restaurant were on display during the Cellar Restaurant at Hightower retrospective reception at Paseo Grill.   (Photo by Chris Landsberger, The Oklahoman).


by Helen Ford Wallace
Society Editor
Helen Ford Wallace is a columnist covering society-related events/news for The Oklahoman. She puts local parties online with daily updates. She creates, maintains and runs a Parties blog which includes web casts. She is an online web editor for...
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