Culinary Historians of Boston, Annual Banquet

May 18, 2008, Your Moment in Culinary History

This year's banquet is a variation on what the Culinary Historians of Boston used to do as a winter potluck. For this banquet, each member will make a double recipe of her or his favorite recipe from culinary history. This could be as recent as one's grandmother, or as ancient as you like. The only catch is you have to commit in advance so we know that we have enough appetizers, salads, desserts etc. For suggested recipes, or to tell us what you are making: sign up here.

May 13, 2007 Iraqi Food; 5000 Years of Great Eating

For last Spring's banquet, members cooked the ancient and multicultural food of Iraq with member and author Nawal Nasrallah.

June 18, 2006 The Many Cuisines of New Orleans

Members cooked in the many historic styles of New Orleans, including dishes from the various Creole communities, Cajun, Native American, and African American specialties, and some modern fusions.

May 22, 2005 Julia Child and Madame E. Saint-Ange.

Mitton House of Newbury College, 135 Fisher Avenue, Brookline, Sunday, May 22, 2005. Last year's banquet was a memorial to our late friend and inspiration, Julia Child, featuring dishes from her model cookbook, the 1927 Le Livre de Cuisine de Mme E. Saint-Ange (now out in an English translation by Paul Aratow, former chef at Chez Panisse), and from the early works of Julia Child. It was the early 20th Century French home cooking that made Julia Child want to be The French Chef, and that made so many of us want to be Julia Child. Desserts to die for. Regional French wines provided by Fred Ek of Excellers Wine Agents.

Real Paper photo by Martha Stewart [not that one], Julia in her Cambridge kitchen, late 1970s.

2003 Banquet: Mrs. Charles Dickens' menu book:

Dickens banquet photo Photo by Ai Ling Sim-Devadas

2003 Banquet: The Civil War, North and South

dessert table, Civil War Banquet

Photos of 2003 Banquet by Mark H. Zanger

Costumed interpreters and guests at Civil War Banquet

Costumed members of the Commonwealth Vintage Dancers at the buffet. The chimney in the foreground is part of an antique military stove lent for the occasion by the Culinary Archive and Museum at Johnson and Wales College.