It was May 13, 1969 when bartender Walter Chell concocted the world’s first Caesar for the opening of a new restaurant. Marco’s Italian Restaurant was opening at the Calgary Inn and Chell was championed with creating something that would pair with the Italian fare.
Later Chell would help market Clamato juice, a blend of clam nectar and tomato juice from Mott’s that’s a truly Canadian creation and a key ingredient of any Caesar.
Caesar garnishes, however, are open to interpretation. Celery stalks, asparagus, prawns, even bacon have been seen adorning celery salted rims of Caesars.
Happy Birthday, Caesar! You’re dinner in a glass.