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Food History
EIGHTY SIX (86)
For those not familiar with the expression, to “eighty-six” something in a restaurant is to indicate
you are out of that item. There are many stories of the origin of this expression. Here are a few
of them. #1 and #2 seem more likely to me, but who knows!
1) Chumley's, a bar in Greenwich Village, which during speakeasy days through unruly customers
out the back door, which is number 86 Bedford Street - they were 86'd.
2) Same bar, Chumley's same time period - the front door address was 86 Worth Street and there
was a chalk board inside the front door with the address painted across the top - the chalkboard
was were items that had been sold out were posted - it soon became known as the '86' board.
3) Same time period, maybe the same bar, when a new customer (not a regular) came into the
speakeasy, the bartender would '86' them - serve them 86 proof booze instead of the 100 or higher proof stuff reserved for
the regulars.
4) Similar to #3: drunks were given 86 proof booze instead of higher proof stuff they had been drinking.
5) Same city, different restaurant - Delmonico's at the turn of the century had a menu with more than 100 items. They
always seemed to be out of #86, and it became an expression used by the service staff meaning to be out of something -
86'd.
6) Same city (New York) The old Manhattan subway route ended at 86th Street. That's it, all out, can't go further, everybody
out. You were 86'd.
7) A grave is 8 feet long, 6 feet deep. 86'd.
8) French soldiers in WW I were issued 85 bullets - 86 and that's it!
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NAVSUP Adopt-a-Ship program featured on
Food Network's First-Ever Navy Chef Competition”
The Adopt-a-Ship program, created and managed by the Naval Supply Systems Command, will be highlighted in an
upcoming food service competition called "The Navy Chef Challenge." The show aired on the Food Network Sunday,
January 23, 2005, and was the first time that the cable channel has showcased a Navy food service competition.
 
The one-hour show was filmed in October 2004 aboard USS JOHN C. STENNIS (CVN 74). It featured three teams
comprised from the ship's complement of Culinary Specialists (CS) as they squared off during a “tiger
cruise” from Pearl Harbor to San Diego.
"The Navy Chef Challenge" follows the teams as they prepare a fine-dining event for the wardroom,
culminating in a "steel beach" barbeque cook-off for 1,000 Sailors on the flight deck. In addition to the
competition, the show also chronicles life at sea and offers a unique glimpse of competitors' family
members' lives at home.
The show was hosted and co-produced by Chef Andrew Selz, who has been an active participant
in the Adopt-a-Ship program since 2003 and has coached and mentored CSs on four Navy ships
and one submarine. Chef Selz is a Culinary Institute of America graduate and instructor, and has
cooked for President Clinton, CEOs of major companies, and a variety of international
dignitaries.
After boarding STENNIS, Chef Selz sailed for 21 days from Perth, Australia, to Pearl Harbor,
organizing and training over 150 culinary specialists — including two practice competitions — in preparation for the
contest.
"Quality food service is vital to a Sailor's quality of life and morale. We owe a great debt to the men and woman who
wear the uniform of this nation, and it was a privilege and an honor to capture the professionalism, dedication, and
commitment of these fine Navy culinarians in this very unique format," said Selz.
To ensure Sailors are afforded the best food service education, the Navy incorporated industry best practices and the
experiences of professional culinarians through a mentoring program. In 1997, NAVSUP and the American Culinary
Federation entered into a partnership establishing the Adopt-a-Ship program. Since June 2003, 125 professional
culinarians from the U.S. have voluntarily provided training to over 1,800 CSs; during this time CSs have earned 14,300
continuing education hours while logging 890 training days.
"Adopt-a-Ship furthers Navy quality of life and quality of service objectives by promoting the culinary profession within
the Navy's food service community and the professional image of Navy food service to the civilian food service
community," explained Chef Michael Harants, NAVSUP's corporate chef and Adopt-a-Ship program manager.
NAVSUP's primary mission is to provide U.S. naval forces with quality supplies and services. With headquarters in
Mechanicsburg, Pa., and employing a worldwide work force of more than 24,000 military and civilian personnel,
NAVSUP oversees logistics programs in the areas of supply operations, conventional ordnance, contracting, resale, fuel,
transportation, and security assistance. In addition, NAVSUP is responsible for quality of life issues for our naval forces,
including food service, postal services, Navy Exchanges, and movement of household goods.
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