BWW Features: CHAPTER ONE in the West Village Presents NYC Prohibition Dinner on 12/7

On Sunday, December 7th at 7pm, Chapter One American Tavern will host the next event in its ongoing Heritage Dinner Series. Their "New York City Prohibition Dinner" will turn Chapter One into a 1920's speakeasy for the evening, connecting diners with this historic past era.

In true speakeasy-style fashion, the restaurant will disguise itself-windows and doors will be blacked out and a bouncer will check for a "password" to gain entry. Guests are strongly encouraged to dress in '20s era garb. Upon entering, they will enjoy a secret Prohibition Era cocktail (to be revealed that night) at the bar, while listening to Prohibition Era Jazz, and then a three-course prix-fixe meal by Executive Chef Warren Baird consisting of dishes that were prevalent at the time. The menu is below along with Chef's Baird special commentary.

The first course is 6 Blue Point Oysters on the half shell.

"A staple on NYC menus since their discovery in the early 1800's in the Great South Bay, the name has long since been pirated and diluted to refer to any oyster from the NY and CT region. We will be serving the only true Blue Point oyster still cultivated today" - Warren Baird

The main course will be Prime Rib Au Jus, creamed spinach and Potatoes Rissole.

"The presence of French-influenced cuisine was strongest in the major cities, particularly in NYC, and was synonymous with the wealth and excess of the time. Prohibition effectively destroyed the fine dining scene, but the language remained on menus throughout the 20's. That being said, offerings in speakeasies were fairly simple and typically included steak and potatoes. This menu is a hybrid, reflecting the transition from one to the other." - Warren Baird

To top off the meal, guests will enjoy a dessert of Brandy Alexander Pie.

"This pie is an excellent example of several dynamics surrounding prohibition. First, dishes and cocktails alike from this period commonly took the name of their origin. Second, mixed drinks, or cocktails, proliferated in the early 20th century in the U.S., as Western Europeans still preferred to drink their occasional spirit straight, and stick mostly to wine. The Brandy Alexander is said to have originated around 1916 at Rector's, a NYC institution that closed at the onset of Prohibition. Third, with the impact of prohibition followed by the onset of the Depression, sugar started its takeover and simple, economic dessert recipes like this one flourished." - Warren Baird

The NYC Prohibition Dinner will cost $49 per person (plus tax & gratuity). Chapter One is located at 33 Greenwich Avenue. Reservations are required by calling 212-842-9146, at which point the "password" will be provided. For more information about Chapter one, visit their web site at www.chapterone.nyc.

Photo Credit: Courtesy of Chapter One

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