I’m thinking of getting together a cocktail party with a 70’s theme. Of course I’d have to come up with a cocktail. James Beard can help me with that, his book of course. I am honored to have cooked our graduation dinner at the Beard House. He and Julia Child revolutionized the food world. Julia brought French home cooking home, and James brought Americans to regional cuisine that celebrates our heritage, yet it worked together. Amazing!
Instead of a can of cream of mushroom soup, I’m changing it up, culinarily at least. No disco ball, but disco music will be found and played. Actually I liked Jerry Jeff Walker, Pure Prairie League and Marshall Tucker better, still do. London Homesick Blues was/is our un-official alma mater theme.
Perhaps a red/white checked tablecloth and cheap candles melted over a wine bottle as decorations. I’d have to find, buy and scuttle two bottles of “Blue Nun” for that.
I’d do the cheese fondue with real Gruyere. Now that I’ve written this it’s more about what changed in the culinary world in the 70’s that got folks out of the post-war canned goods phenomenon. That deserves some work on my part, which I will impart to you once complete.
In college in the 70’s I was the cook, usually for ten or more every evening. I never had to clear a plate or wash a dish, or go grocery shopping. There was a list, and they were supposed to get a 50# bag of potatoes. They brought home canned potatoes because they were on sale. From then on I went grocery shopping, with my list, and told them what to get!
Ten-plus people on $120/week (six residents at $20 ea), two meals per day was tough. But other students always showed up, for food and camaraderie. And nightly games of Uno.
Any ideas? Chime in anytime.
Cooking with Dee 