National Press Club

Alexander Hamilton ate this, and you can, too, at Fourth Estate cookbook dinner, Feb. 21

February 4, 2018 | By Donna Leinwand Leger | dleinwand@usatoday.com

The Hamilton Cookbook by Laura Kumin

The Hamilton Cookbook by Laura Kumin

Step back in time to experience a Federalist feast with Laura Kumin, author of The Hamilton Cookbook, on Feb. 21 at the National Press Club's Fourth Estate Restaurant.

Kumin, an attorney who writes a popular food blog, Mother Would Know, will guide diners through a meal that replicates the food Alexander Hamilton would have eaten and served to his fellow Founding Fathers and when he dined with them.

Click here to reserve.

"We know what George Washington and Thomas Jefferson served at dinners to which they invited Hamilton," Kumin writes in her book. "With a bit of imagination and the culinary equivalent of dramatic license, we will journey back to to Hamilton's era to learn about, and taste, dishes that range from simple breakfast foods to main courses at dinner and lovely sweets to end a meal."

Tickets cost $80 per person for non-members, $68 for members and include one copy of the cookbook. Couples tickets are $150 for non-members and $127.50 for members. Couples tickets include one book. Reserve here.

Dinner begins with hors d'oeuvres at 6:30 p.m.

Menu for the The Hamilton Cookbook Dinner, Wednesday, Feb. 21

Appetizers
Bite-size savory filled puffed pastry
Corned beef sliders with pickled red cabbage and Swiss cheese
Bite-size English Rabbit (or Rarebit) on toast
Bell fritters with peppers, zucchini and carrots

Served with Strawberry Vodka Spritzer

Soup course:
Hamilton’s childhood West Indies Pepperpot Soup
Served with Hamilton’s “still champagne”

Salad course:
Salmagundi, chicken layered chopped salad
Jefferson's Tuscan red

Fish course:
Scalloped oysters
Hard Cider

Intermezzo:
Locally made sorbet

Stew course:
Lamb stew with chestnuts, cauliflower, potatoes and peas

Served with Jefferson’s red burgundy

Dessert:
Hamilton’s favorite Vanilla ice cream in cream puff

Served with Sauvignon Blanc based Lemon Syllabub