This afternoon was the Culinary Historians of Ann Arbor summer dinner. The theme of this event was "A Seasonal Farm Meal from 19th Century Michigan." Quite a few participants have deep roots in Michigan, and created amazing contributions based on their own families' traditional recipes. The rest of us did what we could! Here are some of the dishes:
|Candied citrus peel. Maybe my favorite of all.|
|Chicken pot pie. It included delicious pieces of chicken with vegetables|
and white sauce.
|This is obviously a well-loved recipe!|
|These peaches were very good!|
|Stewed fruit and molasses cakes.|
|German potato salad with bacon.|
|Rhubarb pie. The baker explained that it was made with rhubarb only.|
No custard. No strawberries!
|Salt pork with potatoes. I didn't get to taste this one, but there was a pretty|
good dish of cabbage with salt pork that I did try. Next to it: my
contribution, which was cornbread.
|Here are the members and guests, just starting to serve themselves. Around 30 people attended the dinner.|
At this end of the table you can see green salad, watermelon salad, and salmon mousse.