Thousand Island Dressing (continued)

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     This is from John Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK:

_Thousand Island dressing._  A salad dressing based on RUSSIAN DRESSING with
various additions of pickles, cream, green peppers, and other seasonings.
The term dates in print to 1920 (See ADS-L archives for earlier--ed.),
probably derived from the Thousand Islands in the St. Lawrence River that
cuts between New York and Ontario, where the dressing may have first been
concocted.  But Craig Claiborne in _Craig Claiborne's Southern Cooking_
(1987) wrote: "Legend has it that it was created many years ago by the
executive chef at the Drake Hotel in Chicago...and when his wife saw it she
remarked that it looked like the Thousand Islands, near Ontario, New York,
that they had recently visited."  The current management at the Drake Hotel
cannot confirm this, however.

     From CHEF DE CUISINE (September 26, 1925; "Published in connection with
the opening of the new grand ball room Hotel Sherman and Inaugural Dinner
Dance of the Chefs of Cuisine Association of Chicago"), pg. 47:

_THE ORIGIN OF THOUSAND ISLAND DRESSING_
By THEO. ROOMS
Chef de Cuisine, Drake Hotel
     Mr. Theo. Rooms, Chef at the Drake Hotel, is the original founder of
this most delicious salad-dressing.
     It is known from coast to coast and is found on every bill of fare.
     It's (sic) ingredients consist of:
Mayonaise
Chili Sauce
Piementos
Green Peppers
Chives
     To create new combinations of foodstuffs requires knowledge, theoretical
and practical, of the composition of food in general.  Credit is, therefore,
due to all those who give these subjects special attention.
     It is more and more recognized that the human system needs a well
balanced diet.
     Vegetables and salads form a prominent part in building up and
sustaining the human structure.
     To add spice and to make these particular foods more palatable has been
the aim of many chefs; with the result that various dressings have been
compounded.
     The circumstances leading to the discovery of the now famous 1000 Island
Dressing is being told by Mr. Rooms in the following manner:
     Whenever a great Hotel or Restaurant is being opened, it is customary to
have some new dishes as a specialty with their appropriate names appear on
the Bill of Fare.
     So it was when fiftenn years ago the exclusive Blackstone Hotel opened
it's (sic) doors to the public.
     Many new dishes were created and appeared on the bill.
     Mr. Rooms was then chef de gardemanger at the Blackstone and his
contribution consisted of a new Salad Dressing.
     It found immediate favor with the hotel patrons and was in big demand.
In honor of the Hotel it was called Blackstone dressing.  Chefs and Stewards
of other Hotels heard of the dressing and inquiries came from all directions
asking particulars and information.
     At this particular time, Mr. Rooms went on a vacation on the St.
Lawrence River visiting the Thousand Islands.
     Coming back home, he discussed with the Maitre d'hotel, Mr. Auwaerter,
the success of the dressing, and in the course of conversation, the visit to
the Thousand Islands was mentioned.
     A sudden thought then struck Mr. Auwaerter, and he exclaimed excitedly:
"1,000 Island Dressing is a good name for your new Salad Dressing."
     From that moment on, the Salad Dressing that now delights a multitude of
diners has been known as
     THOUSAND ISLAND DRESSING.

     Chicago, 1910, Blackstone Hotel?  Is the Blackstone the same hotel as
the Drake, or did Rooms move from the Blackstone to the Drake?