The Thousand Dollar Dinner

Travel back to 1851, as 30 of the wealthiest New Yorkers and Philadelphians gathered at Philadelphia’s renowned Parkinson’s restaurant for a show-stopping 17-course feast staged over 12 hours. The meal showcased the finest ingredients available, presented in the most elaborate cooking methods of the period, each paired with rare Old World Wines. So luxurious were the dinner’s numerous courses that it was dubbed “The Thousand Dollar Dinner” in reference to the impressive grocery list price tag. This Edible History 19th Century feast recreates seven of the original dishes featured at this meal in 1851 and illustrates the transition of French culinary techniques into the American culinary lexicon.

first

Oysters
bluepoint, on shell

second

Potage à la Reine

chicken breast, almonds, fennel, leek

third

Poisson à la Chambord

paiche, forcemeat, white wine, shrimp farci

fourth

Vol-au-vent à la financière
puff pastry, mushroom quenelles, madeira, truffle essence

fifth

Sorbets au vin de Tokia

tokaji sorbet

sixth

Agneau à la Diamant

lamb, mustard seeds, hothouse vegetables, mint sauce

seventh

Gateau au Napolitaine

almond sponge, apricot preserves, meringue

Madeira