Events / Dinner

Hamilton! Jefferson! Hemings!

Tue, June 21, 2016

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Ashbell McElveen

James Hemings Foundation, Philadelphia, PA

Tonya Hopkins

The Food Griot and James Hemings Society, NYC


John Besh

Besh Restaurant Group, New Orleans

Tiffany Derry

Tiffany Derry Concepts, Dallas

Darryl Harmon

Harmon Live - NYC

Therese Nelson

Black Culinary History, NYC

Dana Herbert

Desserts by Dana - Newark, DE


Jim Lahey

Sullivan Street Bakery, NYC

Heather Johnston

Good Wine - Brooklyn, NY

Karl Franz Williams

Solomon & Kuff - NYC

Presented in partnership with the James Hemings Foundation


As Broadway buffs know, a historic meeting between three founding fathers took place at Thomas Jefferson’s home in 1790, where a lavish meal prepared by James Hemings, Jefferson’s French-trained chef, eased negotiations. Join us for a taste of history, as this talented team crafts a menu inspired by the famous Reconciliation Dinner, which helped set the table for America’s future.

Click here to see photos from this event.


  • Hors d’Oeuvre
    • Applewood-Smoked Foie Gras with 100-Year-Old Anniversary Grand Marnier Crème and Benne Seed Wafer
    • Colonial-Style Cured Duck Breast with Roasted Apple Salad and Orange–Herb Vinaigrette
    • Gulf Coast Blue Crab Beignets with Ravigote Sauce
    • Royal Red Shrimp with Pickled Melon and Rémoulade 
    • R. et G. Sallet Mâcon-Uchizy Les Maranches 2014 
    • Château de Lacarelle Beaujolais-Villages 2014 
    • Élysée Palace > Brown-Buttered Plantation 3 Star Rum with Smith & Cross Jamaican Rum, Beets, Orange Acid, and Molasses 
    • Paris After Dark > Cigar-Smoked Woodford Reserve Bourbon with Ruby Port, Bénédictine, and Angostura Bitters 
    • Kid Creole > Blackwell Rum with Sweet Potatoes, Lime, Demerara Sugar, and Bitters
  • Dinner
    • Bread Service > Assorted Breads by Jim Lahey of Sullivan Street Bakery 
    • Champagne Toast > Champagne J.M. Gobillard et Fils Cuvée Tradition Brut NV
    • Summer Vegetable Terrine with Baby Herb Salad and Tarragon Vinaigrette 
    • Château Roc Meynard Bordeaux Blanc Sec 2012
    • Macaroni and Cheese 
    • Domaine Lafage Côté Est Catalan 2015
    • Stuffed Capon Breast with Truffle–Herb Cheese, Chestnut Pudding, and Pecan-Smoked Bacon–Tomato Jam 
    • Fattoria del Cerro Rosso di Montepulciano 2013
    • Boeuf à la Mode > Boneless Beef Short Ribs with Au Jus, Chanterelle Mushrooms, and Roasted Bone Marrow 
    • Domaine Frédéric Esmonin Clos Prieur Gevrey-Chambertin 2014
    • Warm Apple Pastry with Corn Ice Cream, Spicy Pecans, Bacon Meringues, Rhubarb, and Caramel 
    • Castello di Meleto Vin Santo del Chianti Classico 2007

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