"You don't know what you've got till it's gone..."br /br /"Reconstruction" is a word that has a special meaning for me after I visited City Tavern myself. I'm immeasurably thankful that this wonderful site was reconstructed faithfully and reopened to the public. It was especially noteworthy that the restored building occurred in time for the 200th anniversary of the Revolution. It is a Crown Jewel among Philadelphia restaurants; a place where we can return to feel the fire of the Revolution, imagine the strength of the personalities that walked upon the same soil into the dining rooms. br /br /I had first seen City Tavern on a food channel review; determined then and there to visit it should I ever make it to Philadelphia. Several years later, I did. The restaurant itself is a step back into our country's past that is becoming more inspiring as we move ever farther away from it. This beautiful cook book that pays homage to both the Tavern and to the Time it served during the Revolution will make you feel good just looking at the cover. If you are a person who loves American History as well as admiring the art of fine cooking, then naturally, this book will be something that will do it for you. But it's more than a cook book per se. It's a solid history lesson through the most basic of the things that brought us together, mingled and made us the glorious "melting pot" that we became - our food. The creature comforts of our forefathers.br /br /The forward contains clips of dates of historical importance surrounding City Tavern, and each recipe has an interesting short addition affixed to it's page, with a "chef's note". There are no high gloss photographs, something which I usually "warm my hands over", but is instead filled with subtle pencil sketches, as well as a city map on the inside covers, with second street running parallel to the Delaware River. When "Washington crossed the Delaware" he probably couldn't wait to cross it back again to take respite at the Tavern.br /br /We have so many things to be thankful for that it's easier to deal with what isn't. Salud! to Chef Walter Staib and Staff! May his visionary endeavors continue a tradition established upon a tradition for lifetimes to come.
City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant Feature
City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant Overview
DIVIn May 1774, soon after City Tavern opened for business, Paul Revere arrived at its doors to announce Parliament’s closing the port of Boston. In 1777, the Tavern hosted America’s first official Fourth of July celebration. And in 1789, this landmark inn held a banquet for George Washington as he passed through Philadelphia en route to New York for his presidential inauguration.Through the Revolutionary period and the early republic, City Tavern was the center of American political and social life. More than a meeting place for prominent Americans, the Tavern also acquired a reputation as the best restaurant in North America, the setting for suppers, “as elegant as was ever laid on a table,” according to John Adams. Since Philadelphia’s seaport was the lively center of eighteenth-century commerce, it’s no surprise that it was here that the finest imported foodstuffs, Madeiras, clarets, and exotic fruits and spices met the bounty of the New World, giving the City Tavern chef an unlimited supply of ingredients.More than two hundred years later, the Tavern is still garnering high praise for its gourmet cuisine and elegant atmosphere. The fusion of classic European cookery, American game and produce, and exotic island spices enjoyed by early visitors to the Tavern is recreated every day by chef/proprietor Walter Staib.ICity Tavern Cookbook/I reveals the richness and diversity of the eighteenth-century table. Within these pages are 200 authentic recipes that capture the best of early American gourmet cuisine. These dishes, updated for modern tastes, include world-famous West Indies Pepper Pot Soup, Roasted Duckling with Peach Chutney, Lobster Potpie, Thomas Jefferson’s Sweet Potato Biscuits, plus Martha Washington’s Chocolate Mousse Cake. With fascinating historic tidbits and trivia that bring eighteenth-century American gastronomy to life, ICity Tavern Cookbook/I offers the reader a delicious lesson in culinary history./Div
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