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

James Hemings Foundation - 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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