Any night spent crossing the threshold of the James Beard House to eat foods prepared by talented chefs from across the country is a night to remember. From the cocktail hour in the garden to the last course in the dining room, you will want to savor every moment.
Last week, in collaboration with the James Beard Foundation, the James Hemings Foundation presented The Room Where It Happened: An Interpretation of the Historic Hamilton-Jefferson Reconciliation Dinner of 1790, at the James Beard House. There was strong anticipation for this night to celebrate the first American Chef de Cuisine, James Hemings, and all of his pivotal contributions to our modern day American food landscape.
Brother to the famous Sally Hemings, James Hemings’ culinary training began in France in 1784 at the behest of his master, Thomas Jefferson. After training under the chef of the Prince de Condé, in 1787, Hemings became the Chef de Cuisine at Jefferson’s private residence, America’s first diplomatic embassy, in Paris at Hôtel de Langeac. Here Hemings cooked for royalty and discerning palates and developed his signature Virginian-French cuisine.
Do you love macaroni and cheese? Thank Hemings! How about a double scoop of your favorite ice cream? Thank Hemings! Those deliciously addictive, crispy hot French fries? HEMINGS! Crème brulee, meringues and French-style whipped cream? Hemings, Hemings and Hemings!
However could this night, one day short of a 126th year anniversary, pay homage to the man who prepared the most famous dinner in American history to reconcile Alexander Hamilton and Thomas Jefferson? It would take some talented and committed chefs from across the TriState area, Dallas, NOLA, Philly and Delaware, too. Let’s begin…
As do all James Beard House dinners, it begins with a walk through the kitchen to see the chefs hard at work. Some guests move quickly to get to the food; others (me) find an out-of-the-way spot to grab some photos, ogle my favorite chefs and smile like a Cheshire cat. I spied the amazing New Orleans chef John Besh, marking the night with a photo, and “Top Chef” maven, chef Tiffany Derry, lending some elbow grease to whipped cream. And chefs I didn’t know who would soon be blowing my mind, such as chef Therese Nelson and chef Darryl Harmon.
Read what happened in the garden of the James Beard House to begin this auspicious dinner below. And continue the revelry on my blog at www.talkingSCHOP.wordpress.com to see the dinner in all of its glory and the chefs who prepared it.
Happy eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations! Email her at kysha@SCHOPnyc.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings subscribe to her blog at www.talkingSCHOP.wordpress.com. Follow AmNewsFOOD @NYAmNewsFOOD.
