The Global Dining Table; A Dish of Curry with Rice in Mary Randolph’s 1810 Richmond
In Randolph’s kitchen the cooks used exotic foodstuffs
The ingredients in the recipes for tonight’s history talk tells the story of voyages to Africa, the Spice Islands of SE Asia, the Mediterranean, the Caribbean, even China. In Randolph’s kitchen the cooks used exotic foodstuffs for the Curry Chicken and as well as foods grown locally on Virginia plantations.
Menu: Ochra Soup; Tarragon Salad, Caveach of Fish; Dish of Curry Chicken w/ Rice, Honeyed Carrot & Parsnip; Pound Cake with Peach Sauce and Whipped Cream/or Apple Compote (A gluten-free meal)
|Global Dinner Dates||
Thr, April 21, Thur, May 26, Sat, June 25, Sat, July 16, Sat, Aug 20, Thr, Sept 15