ThoughtGallery.org > The Presidents’ Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families

The Presidents’ Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families

In conjunction with the Culinary Historians of New York.

James Beard Award-winning author Adrian Miller tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards and servers for First Families since George and Martha Washington. From Samuel Fraunces’s “onions done in the Brazilian way” prepared for George Washington, to Zephyr Wright’s popovers, beloved by LBJ, Miller highlights African Americans’ contributions to our shared American foodways, and how food related work first became professionalized, empowering newly freed African American communities. A sample tasting of dishes including Samuel Fraunces’s “Onions,” James Hemings’s Baked Macaroni and Cheese from 1802, Washington’s favorite Hoe Cakes, and Zephyr Wrights popovers will be served at the reception preceding the talk. Mr. Miller is also the author of “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.”

6:30pm check-in and reception | 7pm program

Reservations required, call 212-838-6878.











When: Thu., Mar. 1, 2018 at 7:00 pm
Where: Mount Vernon Hotel Museum & Garden
421 E. 61st St.
212-838-6878
Price: $40 Adults, $25 members, $22 Senior members, $10 Students with ID.
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In conjunction with the Culinary Historians of New York.

James Beard Award-winning author Adrian Miller tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards and servers for First Families since George and Martha Washington. From Samuel Fraunces’s “onions done in the Brazilian way” prepared for George Washington, to Zephyr Wright’s popovers, beloved by LBJ, Miller highlights African Americans’ contributions to our shared American foodways, and how food related work first became professionalized, empowering newly freed African American communities. A sample tasting of dishes including Samuel Fraunces’s “Onions,” James Hemings’s Baked Macaroni and Cheese from 1802, Washington’s favorite Hoe Cakes, and Zephyr Wrights popovers will be served at the reception preceding the talk. Mr. Miller is also the author of “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.”

6:30pm check-in and reception | 7pm program

Reservations required, call 212-838-6878.

Buy tickets/get more info now