Patricia Lake

popular name: Toots Shor

date_of_death: January 23, 1977

age: 73

cause_of_death: Cancer

claim_to_fame: Historical Figure

best_know_for: Until recently, Toots Shor was long forgotten by most –– now a whole new generation is discovering NYC’s legendary “saloon” thanks to Mad Men. The Mad Men design team even built a virtual Toots Shor set (where Don and Betty drank martinis and ate their famous Caesar Salad prepared at tableside) and sparked a renewed interest in the style of the period. The original was a bar/restaurant in NYC that thrived in the 40s and 50s –– a place where actors, writers, singers, journalists and sports figures came to play. In its heyday, it was the place to go, located at 51 w 51st Street from 1940 to 1959 (after that it moved around the corner to 52nd Street). The ringmaster was Toots Shor - one of New York's most famous restaurateurs and one of the country's foremost patrons of artists, actors, musicians and sports figures.

popular name: Daniel Boone

date_of_death: September 26, 1820

age: 85

cause_of_death: Natural causes

claim_to_fame: Historical Figure

best_know_for: Daniel Boone, a bonafide legend during his own lifetime, was an American pioneer and frontiersman whose exploits made him one of the first folk heroes of the United States. Boone became famous for his exploration and settlement of what is now Kentucky, which was then beyond the western borders of the Thirteen Colonies. Despite resistance from American Indians, for whom Kentucky was a traditional hunting ground, in 1775 Boone blazed the Wilderness Road through the Cumberland Gap and into Kentucky. There he founded Boonesborough, one of the first English-speaking settlements west of the Appalachian Mountains. By the end of the 18th century, more than 200,000 people had entered Kentucky by following the route marked by Boone.

popular name: Paul Bocuse

date_of_death: January 20, 2018

age: 91

cause_of_death: Parkinson's disease

claim_to_fame: Historical Figure

best_know_for: Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Bocuse was the incarnation of French gastronomy, a colossus of haute cuisine. His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. He stuffed sea bass with lobster mousse and encased it in pastry scales and fins. He poached a truffled Bresse chicken inside a pig’s bladder. Chef Bocuse most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor. Through the years Bocuse was among the first chefs to understand the value of publicity, and was a tireless promoter of French food and of his own restaurant, L’Auberge du Pont de Collonges, near Lyon. Upon his passing in the very room he was born in just above his signature restaurant, L’Auberge du Pont de Collonges had maintained their 3-star Michelin rating for over 50 years.