The 1950s enjoy a mixed reputation in American culinary history – it was the era of baking frozen things in canned soup, hiding vegetables beneath mayonnaise, and improbable combinations involving ham, pineapple, and olives. It also was a time in which Americans experimented with making French food at home, crafted whimsical salads that sound weird but actually work, and made refinements to traditional favorites.
On June 24th, Chef Annette Gallardo and the Pacific Food & Beverage Museum (PacFAB) present The Thoughtful Feast: A 1950s Food Fantasia, a multi-course dinner featuring some of the best and most characteristic dishes of the decade at South Bay School of Cookingin Redondo Beach. PacFAB Curator Richard Foss will join Annette in explaining how American cuisine changed during that time. Music of the era will accompany the meal and period-appropriate beverages will fill our glasses as we explore the flavors of what is perhaps the most iconic 10 years in American cultural history. We invite attendees to dress accordingly!
- Kraft Music Hall Clam Dip in Mushroom Caps
- Fruit Cocktail and Spam Party Loaf
- Stuffed Celery
- Cocktail Lilies
- Tomato Aspic Timbale with Asparagus on Lettuce Leaf
- Main Courses
- Chicken Divan
- Stuffed Meatloaf
- Green Beans Gretel
- Scalloped Potatoes
- Baked Alaska
- A variety of appropriate beverages will be offered
Dinner is $65 for all National Food & Beverage Foundation (NatFAB) and Culinary Historians of Southern California members, or $75 for non-members, and includes tax and gratuity. Space is strictly limited, and reservations are required. NatFAB membership is available to all at natfab.org/membership.
ll sales are final. Because our host restaurants require non-refundable deposits and reliable guest counts, we cannot issue refunds on our curated dinners. We regret any inconvenience this may present and appreciate your understanding.
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends.
A portion of all proceeds support NatFAB, home of PacFAB, The Museum of the American Cocktail, and the Southern Food & Beverage Museum.