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The 1950s enjoy a mixed reputation in American culinary history – it was the era of baking frozen things in canned soup, hiding vegetables beneath mayonnaise, and improbable combinations involving ham, pineapple, and olives. It also was a time in which Americans experimented with making French food at home, crafted whimsical salads that sound weird but actually work, and made refinements to traditional favorites. Chef Annette will present a multi-course dinner featuring some of the best and most characteristic dishes of the decade and curator Richard Foss of the Pacific Food & Beverage Museum (PacFAB) will explain how American cuisine changed during that time. Music of the era will accompany a 4 course meal including appetizers, dinner, dessert. Period-appropriate beverages will fill our glasses as we explore the flavors of what is perhaps the most iconic 10 years in American cultural history. We invite attendees to dress accordingly! Some of the meal highlights are Kraft Music Hall clam dip, stuffed celery log, cocktail lillies, tomato aspic timbale,Chicken Divan, stuffed meatloaf, green beans Gretel, and of coures a baked Alaska flambe. Cost is $65 for all National Food & Beverage Foundation (NatFAB) and Culinary Historians of Southern California members, or $75 for non-members, and includes tax and gratuity. Space is strictly limited, and reservations are required. Event held at South Bay School of Cooking. Please register at Pacific Food & Beverage Museum and registration is https://natfab.org/events/a-1950s-food-fantasia Full info and menu can be found on their site. |
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