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Home > Host an Event > December 2015 > So, What’s on the Menu?
So, What’s on the Menu?
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Behind the Scenes with Intrepid Museum’s Special Events
 
Special Events Staff
 
Welcome to the After Party by the Intrepid Museum’s Special Events Team. Here we’ll give you a look behind the velvet ropes at one of the most exceptional venues in New York, and we’ll tell you what’s catching our eye in the industry and beyond. Just like our events, each of us has a unique style. We’ll be giving you the good, the bad and the outrageously inspiring from our life aboard the ship. Join us for the After Party!
 
Posted: 12/14/2015 12:00:00 AM

By Trudy Chan

 

This summer, I attended a function at the famed Waldorf Astoria (known for its rich and colorful history of entertaining the rich and famous), and an exhibition in the lobby caught my eye. On display were vintage serving platters, uniforms and other relics from the hotel’s long history of hospitality, including an impressively large ledger of banquets and dinners that the hotel has hosted, listed in chronological order. The dinner log went back decades and included some sample menus, which were fascinating to read. Here’s just one page:

 

Intrepid also has its share of historical menus. If you follow the Intrepid Museum on Facebook, we recently posted these menus from a Thanksgiving dinner held on the ship in 1945:

 

Classic dishes like turkey, ham and pumpkin pie will always stand the test of time, but I’m not sure that modern palates would still enjoy oyster dressing and sweet mayonnaise—are you?

These types of vintage dishes fascinate me. The New York Public Library has a crowd-sourced project to transcribe thousands of historical menus in its digital collection, and that’s where I found this dinner menu served for the Alumni Association of the New York Nautical School on board the SS St. Mary’s, featuring “cape cod turkey,” which is actually salmon. So intriguing!

 

Nowadays, access to global ingredients and the rise of celebrity chefs have produced a “foodie” culture, and menus have gotten more sophisticated. Here’s a sample menu from a gala dinner held at the Museum last spring, featuring Scottish salmon, French vegetables and Italian wines. Forget buttered asparagus—now we enjoy “pommes de louvier”!

 

This holiday season, what are you planning to serve your first mates? Whether you incorporate traditional favorites or dabble in the latest cuisine trends, we hope it’s delicious, memorable and stands the “taste” of time!

 


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