Dining at Monticello by Damon Lee Fowler

Jefferson enjoyed this recipe for asparagus while he was Minister to France. This dish is prepared by a common French technique that dates back to the Roman Era. Today, I present two dishes from two different eras: Marinated Asparagus (18th Century) and Sauteed Asparagus with Gribiche Sauce (20th Century).Īsparagus became widely available in America during Colonial times, and was a particular favorite of Thomas Jefferson. The book is now available for pre-order at Get your copy today!Īsparagus….one of my favorite vegetables to eat, especially for Easter Dinner. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. I present to you all, “ A CULINARY HISTORY OF THE CHESAPEAKE: Four Centuries of Food and Recipes“. It has been a minute since I posted a recipe…….īut good news! I have been hard at work getting my new book ready.

Dining at Monticello by Damon Lee Fowler