PRESIDENTS’ WEEK AT CITY TAVERN
BEGINNING FRIDAY FEBRUARY 17, 2012
CELEBRATE PRESIDENTS WEEK WITH CHEF WALTER STAIB, THE ONLY CHEF TO HAVE COOKED IN the homes of the first five presidents!
New England Clam Chowder
A New England favorite attributed to John Adams .
West Indies Pepperpot Soup
A spicy 18th century classic with beef, taro root & greens
Washington served this recipe to his troops before his historic crossing of the Delaware.
Medallions of Pork
General Washington’s Tavern Porter-marinated, mustard greens, mashed potatoes & vegetable of the season
Ales, especially dark “small” ales made from molasses, were used frequently in colonial cooking. When used as a marinade, a dark ale (or porter), tenderized and added flavor to the rather bland, tough cuts of pork that came from older pigs.
Herbed egg noodles
Thomas Jefferson became so enamored of French cuisine while he served as Ambassador to France that he took his chef James Hemings to Paris to study under the most accomplished French cooks and caterers. Once home,Hemings taught the cooks at Monticello how to reproduce the dishes he enjoyed in France, such as this French classic.
Shrimp in Saffron Cream Sauce
It is the Spanish, and later the French, whose savory saffron recipes begin to infiltrate eighteenth century American culinary culture. Thomas Jefferson learned of saffron’s many uses from the French, and was introduced to pasta in Italy. In fact, Jefferson had the first pasta machine, or extruder, in America shipped to him from Naples, Italy.
Veal & Morel Mushrooms
Egg-battered veal scaloppine, morel mushrooms, mashed potatoes & seasonal vegetable medley
Since cows were more valuable for their milk, veal would only have been enjoyed on very special occasions. Given the amount of entertaining Dolly Madison did at the White House, it’s no surprise that served dishes like this one.
Chicken Breast “Mount Vernon”
Breaded chicken breast, lump crabmeat, sauce Béarnaise
Our nation’s premiere First Lady was a very sophisticated and innovative chef, and was the first to pair fowl and meats with seafood ~ a common practice today, but a nearly scandalous culinary notion at the time.
Chocolate Mousse Cake
Adapted from the recipe in Martha Washington’s own cookbook, on file in the Philadelphia Historical Society. That very book is featured on an upcoming episode of A Taste of History dedicated to the ladies of the 18th century who recorded “receipts.”