What to make for a 1920's-themed party?
- hollyd Aug 13, 2009 06:46 AM
Kind of a flapper, speak-easy themed shindig. I'm pretty sure everyone will be bringing liquor, so I thought maybe food would be best.
But what to make?
hollyd, here is a great resource from the "food timeline." http://www.foodtimeline.org/fooddecad...
oh, it's wonderful to explore!
and i linked on the l.a. public library menu search, and searched for 192* and "american" in the appropriate fields. http://www.lapl.org/resources/en/menu... there are such fun results, with some menus and "images" of menus that you could reproduce for your party!
here's an example: http://dbase1.lapl.org/images/menus/f...
from l.a.'s ambassador hotel, done for demille and pathé.
the airport inn in glendale had a much more down home menu: http://dbase1.lapl.org/images/menus/f...
one thing that's standing out, i'm seeing lots of "tomato cocktail" or tomato soup starters, and also -- olives.
from the timeline:
>>>"""Speakeasy menus & Great Gatsby Dining
The menu you seek depends upon the type of speakeasy you hope to recreate. The finest New York clubs (Twenty One, Stork, Embassy, Simplon, Surf, Yale, and 51 1/2 East Fifty First) all served meals comparable to the best hotels. The speakeasy of the *common man* served less than stellar food. The draw, obviously, was the booze...which (by many accounts) wasn't all that good either. Wealthy young people often skipped the stuffy hotel restaurants, preferring to patronize new Chinese food restaurants and trendy cafes.
If you are trying to recreate the menu/ambiance of a speakeasy on par with the famous "21 Club" ask your librarian to help you find these books:
21 : Every Day was New Year's Eve : memoirs of a saloon keeper , H. Peter Kriendler, with H. Paul Jeffers. c1999.
"21": The Life and Times of New York's Favorite Club, Marilyn Kaytor (includes some menus & recipes
)21 Cookbook: recipes and lore from New York's fabled restaurant, Michael Lomomaco with Donne Forsman. c1995.""<<<<
Before looking at all the links, all I could think of was Oysters Rockefeller -- and chicken hash (a' la "21").
@chef chicklet: I *love* cream of celery soup. I've also prepared celery as a Thanksgiving side-dish, cooked a' la carrots vichy, then buttered.
I think it would be funny to fill your bathtub with something light pink aka Bathtub Gin - you could float some small candles or lilies in it. Would be pretty decoration
yes both she and Nigella have included it in books and shows . . . it originates at the Union Square Cafe and appeared in their cookbook about 10 yrs earlier before Ina Garten's. It's their bar nut and they do it with mixed nuts which might be more 20s-ish? On the other hand, fresh herbs didn't become widely available till the 80s (besides parsley, maybe chives).