The Stafford Hotel on Beach 67th Street was one of smaller luxuriously furnished hotels in Arverne. There were accommodations for 125 guests. The beach was 300 feet from their doorstep and one block from the train station.


The Hoffman House was located on Beach 68th Street and the ocean. It was a small family-owned hotel. The difference between the Hoffman House and other hotels, is it catered to the same “elite clientele” every year. The rooms were set up to bring much of the comfort pleasures from the client’s home. Breakfast and dinner were prepared daily. Much like a cruise today, one price paid for everything.

Serves: 2


  • 2 chicken breasts
  • Handful of fresh basil, slivered
  • Salt and Pepper
  • 1 tablespoon olive oil
  • ½ pint cherry tomatoes, halved
  • 3-4 cloves garlic, diced
  • **½ cup white wine
  • ½ ounce Parmesan cheese
  • 4 slices Havarti Cheese



Season the cutlets with salt and pepper.

Heat olive oil on medium heat and brown the cutlets. Remove to a warm plate.

Add the garlic stirring until fragrant. Add wine (or broth if you substituted) to deglaze the pan.

Put chicken

Hotel Arverne was quite a relaxation destination for the wealthy and hard working class. The hotel was located on Beach 69th Street between Rockaway Beach Boulevard and the beach. From left to right in this photo: the two steeples are the top of Hotel Arverne, The Italian Floral Garden, The American Floral Garden, the casino and the attached Bath Houses. Inside the hotel was a full-size restaurant, a gym and an Olympic-sized pool.

This postcard was written to delight a friend that lived in an

Serves: 4


  • 1 package turkey tenderloin
  • 1 package dry onion soup
  • ½ cup water, optional



Put turkey tenderloin with juices in slow cooker. (If there is little juice, add some water). Sprinkle package of onion soup over the tenderloin. Cover and cook on low 6-8 hours.

Simple, easy and tasty.  To accompany it, I  made stuffing and mashed sweet potatoes.


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