Like the artists, craftspeople, dancers, and musicians who welcomed the chance tattract an audience or sell their wares, the bakers, restaurant own- ers, and caterers hoped to build up a clientele. The dinner menu for Latvian Week in spring 1957, for example, offered a valuable plug for Little Riga Res taurant, which had prepared the buffet according to a Mrs Kronis-Balduma's arrangements. It included a starter of head cheese with horseradish and rye bread (spudins ar marrutkiem un rudzu maizi') and three entrees: roast ham baked in dough mikla cepts zavets skinkis'), roast veal tela cepetis'), and roast chicken ("cepti cali'). The side dishes included leaf lettuce salad