Paul Freedman, history professor at Yale, will discuss the way upscale restaurants in New York, beginning with Delmonico’s in the 19th century, changed over the years, while remaining places to display status in various industries or to exhibit social standing. Samples of 19th-century restaurant dishes will be served, including Purée of Potatoes à la Benton, Cheese Crusts, Alligator Pears, Anchovy-butter Canapés, Salmon in Sauternes Wine, and Small Cakes for Entremets.
In conjunction with the Culinary Historians of New York
Tickets: $40, $25 Members, $22 Senior/Student Members, $10 Full-time Students with ID
Reservations required by calling 212-838-6878
The Museum is located at 421 East 61st Street (between First and York Avenues)
Bus: M15, M31 or M57; Subway: N, R, Q or 4, 5, 6 to Lexington Avenue/59th Street; or F to 63rd Street