Virtual Mad Men Finale Party Recap: #PartyLikeAMadMan Highlights

TheUnofficialMadMenCookbook FinaleParty 600x196 V1 1024 1024x335 Virtual Mad Men Finale Party Recap: #PartyLikeAMadMan HighlightsBloggers give us so many reasons to adore them. They aren’t afraid to take risks, get messy in the kitchen, and think out of the box. That was certainly true of almost 50 bloggers who joined together at a virtual dinner party on April 5 to toast Mad Men’s final season with The Unofficial Mad Men Cookbook and create a memorable Mad Men menu.

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Girlichef recalls the opening scene of Mad Men with Don’s Old Fashioned

A few bloggers brought us right back to favorite Mad Men food moments: Girlichef went back to the opening scene of the very first episode, replicating Don’s scribbled napkin notes as he sips an Old Fashioned. Cheap Ethnic Eatz pays a tribute to Roger’s “Milky Vodka” breakfast.

A Mama, Baby & Shar-pei in the Kitchen captured Don’s first date with Bethany —at Jimmy LaGrange’s—by whipping up Chicken Kiev. Mama Challenge recalled Joan and Roger’s early hotel trysts with a Beef Wellington worthy of room service.

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Brooklyn Farm Girl wishes Don had chosen Betty’s Swedish Meatballs over chicken salad.

Brooklyn Farm Girl was back in the Draper family kitchen, when Betty offered Don Swedish meatballs or chicken salad for dinner: our blogger declared that Don missed out by choosing the latter: “Betty’s Swedish Meatballs are where the magic is at,” she wrote.

And they partied! We Heart This served up canapés and whiskey sours for their retro happy hour office party. Dinner is Served 1972 served up a dozen dishes at her Mad Men bash with some pals: her cake fountain was a hit with our
virtual partygoers.

 Virtual Mad Men Finale Party Recap: #PartyLikeAMadMan Highlights

Dinner is Served 1972’s  glowing cake fountain set the mood at her Mad Men bash.

Food Hunter’s Guide to Cuisine had a retro crowd pleasing menu for her cocktail hour. Ugly Food Tastes Better invited ”misfit” friends to sip one of Peggy’s favorites, Brandy Alexanders, and Culinary Adventures with Cam topped off a Mad Men birthday party with Henry and Betty’s Apple Pie. Silver Screen Suppers invited a gang to toast Trader Vic’s with Rumaki and Trader Vic’s steak.

Some of our chef bloggers had twists up their sleeves. Mission: Food brightened up her Stork Club Cocktails with Cara Cara oranges, while She’s Cookin’ added endive for a modern Waldorf

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Silver Screen Suppers Rumaki Spread

Salad. Vintage Sugar Cube swapped red wine for sangria in Barbetta’s Baked Pears and Sidewalk Shoes mixed both His & Hers Martinis. Copykat Recipes fired up Parmesan canapés with Sriracha, and Kitchen Witch embellished her Deviled Egg with truffle (oil, salt and pearls!)

 Virtual Mad Men Finale Party Recap: #PartyLikeAMadMan Highlights

Famished Fish Finicky Shark paired a wedge salad with a Bloody Mary

Everyone swooned a bit. Famished Fish, Finicky Shark waxed about the divine tang and crunch of her Wedge salad, while Cookistry warned of the hazards of making Pete’s California Dip: “DON’T MAKE THIS RECIPE. Just don’t. If you do make it, you will become obsessed.” From Gate to Plate called Cocktail nibblers “perfection”: “Something a little salty to with the something boozy is a perfect pair.” *That* Susan Wiliams just loves when a recipe has a story, like the Kennedy White House and the Avocado Crabmeat Mimosa.

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Velveteen Lounge Kitsch-en went poolside with Pete Campbell at the Beverly Hills Hotel

Velveteen Lounge Kitsch-en went poolside with Pete Cambpell, for a Beverly Hills Hotel Royal Hawaiian, got stoned with Peggy and Paul while they devised a Bacardi ad, and mixed a Trader Vic’s Mai Tai Lost in Paradise assembled Betty’s appetizers from Season 6. Thank you video bloggers!

A few partygoers arrived with a complete meal, including a Mad Men lunch from Making Miracles and Sally’s French Toast breakfast from Cheap Ethnic Eatz, while I Can Cook That
prepared a ribeye and potatoes dinner fit for Pete Campbell.

And others attending focused on creating one dish or drink. Feed Me Seymour went modern with Passion Fruit Mojitos, and Seitan Beats Your Meat captured “drowning” and illusion” in Don Drapers Journey through her image of Don’s Old Fashioned —and his journey. Merlot Mommy mixed the Roosevelt Hotel’s MadMenhattan.

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Karen’s Kitchen Stories served up the Stork Club Cocktail

Karen’s Kitchen Stories favored the Stork Club Cocktail, while The Red Head Baker was keen on Crab Rangoon.

Cocktail and appetizers were popular.  Sass and Gin paired Jackie Kennedy’s Avocado and Crabmeat Mimosa Salad, and with a Bridge Night Tom Collins. Heritage Recipe Box offered Don’s Old Fahsioned with stuffed celery while Food in Literature complemented canapés with Bloody Marys.

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That Skinny Chick Can Bake brought Sally Draper’s Fudge Cake

There were toasts to favorite Mad Men characters: Dying for Chocolate baked Cola-Cola cake for Betty Draper, who almost had a modeling job with Coke. Mother Would Know made Date Nut Bread for Peggy and Joan and Eliot’s Eats went tropical with Joan’s Blue Hawaiian.

 Virtual Mad Men Finale Party Recap: #PartyLikeAMadMan Highlights

Eliot’s Eats with a taste of the tropics, a Blue Hawaiian.

Amy’s Cooking Adventures, To the T, and That Skinny Chick Can Bake celebrated with Sally Draper’s Cocoa Fudge “Mommy and Daddy” cake.

Veggie options — Chile Rellenos and Waldorf Salad — were a hit with Dancing Veggies. Cookie Dough and Oven Mitt discovered the joy of adding pecans to Pineapple Upside Down Cake and Cheese Curd in Paradise learned this cake was an easy one.

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Cheap Ethnic Eats midcentury goblets for her breakfast gimlet

Of course, there was a lot of nostalgia. For Cooking Through the Clippings, there were childhood memories eating Swedish Meatballs. A Book of Cookrye remembered visiting Lindy’s in New York while making cheesecake. Jamie Godfrey used his midcentury modern gold glassware to serve his Tom Collins, while Cheap Ethnic Eatz served her vodka gimlets in goblets—a 1950s wedding anniversary gift for her grandparents.

We’re grateful to this wonderful group of bloggers who contributed to the feast by helping us share these Mad Men era recipes for others to enjoy. Cheers!

The Virtual Mad Men Finale Party menu
Virtual Mad Men
Finale Party Facebook Album

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Virtual Mad Men Finale Party Facebook Album

A tremendous thank you to all participating bloggers, judges, and sponsors, below.

Blogger Awards:

Don Draper Best in Show Award for best overall blog: writing, creativity and visual excellence

Winner: We Heart This
2nd Place: Food Hunters Guide to Cuisine

Peggy Olson Copywriting Award for Best Writing

Winner: A Mama, Baby & Shar-pei in the Kitchen
2nd place: Cookistry

Sal Romano Style Award for Excellence in Photography

Winner: Sidewalk Shoes
2nd place: Seitan Beats Your Meat

Sal Romano Style Award for Excellence in Styling

Winner: Sidewalk Shoes (His and Hers Martinis)
2nd place: Cookistry (California Dip)

Sal Romano Style Award for Excellence in Photographic Concept

Winner: Seitan Beats Your Meat
2nd place Girlichef

Roger Sterling Award for Humor and Party Atmosphere

Winner: Dinner is Served 1972
2nd place: Velveteen Lounge Kitsch-en

Joan Harris/Ted Chaough “Bold and Creative” Award

Winner: Dinner is Served 1972
2nd place: Velveteen Lounge Kitsch-en

Pete Campbell Award for Best Pitched Recipe:

Winner: *That* Susan Williams
2nd place: Cookistry

Thanks to our judges!

Evan Kleiman, WCRW’s “Good Food” Host
Faith Durand, Executive Editor, The Kitchn
Warren Bobrow, author Whiskey Cocktails & Apothecary Cocktails
Arthur Bovino, Senior Editor, The Daily Meal
Kathy Gunst, Chef, NPR’s “Here and Now”
Leah Wilson, Editor-in-Chief of Smart Pop, BenBella Books
Joelle Delbourgo, Literary Agent
Nina Gallant, Food Photographer
Catrine Kelty, Food Stylist

And many thanks to our sponsors for Mad Men prizes:

WMFAmericas
New York’s Roosevelt Hotel
Barbetta

Grand Central Oyster Bar
William Greenberg Desserts
Utz Snacks
Bauer Pottery

Groovy Candies:
EatSmart
Sunkist
Bormioli Rocco
Quartous Books

And we appreciate generosity of BenBella Books for their support of this event.

Three Mad Men Inspired Cocktails from New York’s Roosevelt Hotel to Toast the Series Finale

 Three Mad Men Inspired Cocktails from New York’s Roosevelt Hotel to Toast the Series Finale

Madison Club Lounge at New York’s Roosevelt Hotel

For the Virtual Mad Men Finale Party on April 5 —when we’ll be creating the ultimate Mad Men menu with bloggers worldwide—we’re pleased to share three cocktail recipes from the Roosevelt Hotel. Bartenders at the Madison Club Lounge, a classic New York City hotel bar in the Roosevelt, will mix these classic Mad Men drinks — Sterling Cooper Cosmopolitans, MadMenhattans and Dapper Dons — for the show’s final season premiere on April 5. Manager Keith Riker says the “brown spirits”, and in particular the Manhattan, have grown in popularity since Mad Men premiered in 2007.TheUnofficialMadMenCookbook FinaleParty 200x2001 150x150 Three Mad Men Inspired Cocktails from New York’s Roosevelt Hotel to Toast the Series Finale

The landmark hotel, located on Madison Avenue at 45th Street in the heart of midtown, was built in 1924, and named for President Theodore Roosevelt. This “Grand Dame of Madison Avenue” is a favorite haunt for many Mad Men characters: Don took up residence there after his split from Betty, and it’s where Sal orders a Campari when he meets Elliot from Belle Jolie Lipstick.

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Bartenders at the Roosevelt Hotel

If you’re in Manhattan on April 5, head to The Roosevelt to take in the Mad Men premiere on a big screen, sip some classic cocktails, and enjoy food and giveaways in a setting that will take you right back to the Mad Men era. Sunday, April 5th, 7-11 p.m. You may even hear the echoes of Guy Lombardo and his orchestra.

 

Sterling Cooper Cosmopolitan

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Sterling Cooper Cosmopolitan from New York’s Roosevelt Hotel

From bartenders at Madison Club Lounge, Roosevelt Hotel for The Unofficial Mad Men Cookbook

A cosmo might be the next favorite drink for the Mad Men crew. We  imagine it will be sipped at Don’s retirement party.

1/2 ounce fresh lime juice
1 ounce cranberry juice
1/2 ounce Cointreau
1 1/3 ounce Absolut Vodka Citron
Prosecco, to top off
Lime wheel, for garnish

Pour all ingredients into cocktail shaker filled with ice.
Shake well and double strain into large cocktail glass.
Top with Prosecco. Garnish with lime wheel and lemon slice.

Makes 1 drink

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MadMenhattan from the Roosevelt Hotel

MadMenhatten

From bartenders at Madison Club Lounge, Roosevelt Hotel for The Unofficial Mad Men Cookbook

One one of the most popular cocktails ever made, and one of the most difficult to make well: everything hinges on both the types of bourbon and vermouth used and how they work in combination.


1 3/4 ounce Maker’s Mark bourbon
2 ounces Martini Rossi sweet vermouth
Dash of bitters
Maraschino cherry, for garnish

Stir ingredients in a shaker over ice. Strain into a chilled cocktail glass,  and garnish with cherry.

Makes 1 drink

Dapper Don
 Old Fashioned

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Dapper Don Old Fashioned
from the Roosevelt Hotel

From bartenders at Madison Club Lounge, Roosevelt Hotel for The Unofficial Mad Men Cookbook

The very first cocktail to appear in  Mad
Men, and this popular drinkmakes many appearances in the series, as Don’s drink of choice. This version with his favorite whisky, Canadian Club. If you believe in client loyalty, when you make an orange twist, make it with Sunkist, a Sterling Cooper client.

1/2 teaspoon sugar
2 orange slices
2 dashes Angostura bitters
1 1/2 ounces Canadian Club whisky
Dash plain water
Maraschino cherry, for garnish

Place sugar in Old Fashioned glass with orange slice and saturate with bitters. Add a dash of plain water. Muddle until dissolved.

Fill the glass with ice cubes and add whiskey. Garnish with orange slice, and a cocktail cherry.

Makes 1 drink

#PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015

TheUnofficialMadMenCookbook FinaleParty 600x196 V1 1024 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015Aprons on! Shakers out! Bloggers are prepping mid-century style for our final toast to Mad Men. On Sunday, April 5, bloggers from around the United States and three foreign countries will create a memorable Mad Men menu for our series finale’s Mad Men Virtual Dinner Party.

Our partygoers (listed here) — food, cocktail and lifestyle bloggers  — will mix martinis and craft canapés from The Unofficial Mad Men Cookbook or whip up another recipe that has appeared on Mad Men.

Thanks to our sponsors we have an amazing array of Mad Men prizes, including a dinner for four at Barbetta, the iconic New York Italian restaurant where Don and Bethany Van Nuys dined, and a two-night stay at Manhattan’s Roosevelt Hotel, frequented by Don and Sal. And many thanks to our publisher, BenBella, for providing books for all partygoers.

Blogger Prizes:

barbetta 150x150 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015Dinner for four at Barbetta, New York’s oldest Italian restaurant, where Don and Bethany Van Nuys dined. Founded in 1906 and operated to this day by the founder’s daughter Laura Maioglio, Barbetta specializes in northern Italian cuisine from the Piemonte region, Barbetta is the oldest Italian restaurant in New York still run by the founding family.

 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015A two night stay at New York’s Roosevelt Hotel, where Don relocated when he was having marital trouble, and where Sal orders a Campari when he meets Elliot from Belle Jolie Lipstick. A couple of nights at this landmark midtown hotel will place you right back in the Mad Men era.

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A gift certificate to  Grand Central Oyster Bar, where Don and Roger gorge on oysters and martinis for lunch. It’s an easy stroll from the mythical Madison Avenue offices of Sterling Cooper to this classic New York eatery.

 

Brownies from William Greenberg Desserts, Don and Meghan’s n06 brownies2B 150x150 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015gift when they visit Pete and Trudy’s Cos Cob home. For almost 70 years,  William Greenberg baked goods have been synonymous with good taste: “well bred and adventurous with a refined dazzle,” New York Magazine once said of Manhattan’s most famous brownies.

 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015A Year of Snacks from Utz Snacks, an early Sterling Cooper client. In 1962, Sterling Cooper hired Jimmy Barrett, a shock-comic, to do TV spots for Utz Potato Chips. Try Utz with our California Dip!

Russel Wright American Modern™ Pitcher and Tumblers and  #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015Fruit Bowls from Bauer Pottery. You’ll see Wright’s iconic designs on Mad Men.  Bauer Pottery of Los Angeles has the exclusive license to produce Russel Wright’s dinnerware – the most widely sold American ceramic dinnerware in history.

shaker1 150x150 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015WMFAmericas Bar Style Ice Scoops, Vino Basic Wine Sets and Loft Boston Shakers: Shake it Up Mad Men style with professional quality barware from WMF Americas. The Loft Boston Cocktail Shaker features modern European styling, their Wine Set includes a winged corkscrew, foil cutter and bottle stopper and the barstyle ice scoop features a durable stainless steel body with perforations that allow the excess water to drain away from the ice.Sunkist Sticker Logo OL 150x150 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015

A surprise gift from Sunkist, a client of Sterling Cooper and Partners.

scale 150x150 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015EatSmart Retro Kitchen Scale. A must for Betty Draper. Whether weighing for portion control, or measuring ingredients for your Pineapple Upside Down Cake, simply place food items directly into the Retro’s stainless steel mixing bowl for quick, accurate, easy-to-read measurements on the oversized dial.

Bormioli Rocco Selecta Decanter and Tumbler set. Whether you prefer bourbon or rye,  #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015imported or domestic, Bormioli Rocco, the Italian glassware company, has the perfect gift to complement your favorite whisky: a Selecta seven piece glassware set featuring a decanter and six tumblers.

basket1 150x150 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015Retro candy from Groovy Candies: Two groovy gift baskets featuring Mad Men client Hershey’s chocolates from Groovy Candies, an online candy retailer that carries Choward’s Violets  (seen on Mad Men) and an array of other nostalgic sweets,

 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015Mastering the Art of French Cooking by Julia Child from Knopf: This is the classic cookbook, in its entirety—all 524 recipes, from America’s French Chef.

WhiskeyCocktails 150x150 #PartyLikeAMadman: Virtual Mad Men Finale Party April 5, 2015Whiskey Cocktails and Apothecary Cocktails by Warren Bobrow from Quartous Books: Two essential cocktail guides from Virtual Mad Men Finale Party Judge, Warren Bobrow (The Cocktail Whisperer).
to help you mix like Don and Roger.

Thank you to our Finale Blog Award Judges:

Evan Kleiman,  KCRW’s “Good Food” Host
Faith Durand, Executive Editor, The Kitchn
Warren Bobrow, author Whiskey Cocktails & Apothecary Cocktails
Arthur Bovino, Senior Editor, The Daily Meal
Kathy Gunst, Chef, NPR’s “Here and Now”
Leah Wilson, Editor-in-Chief, Benbella’s Smartpop! imprint
Joelle Delbourgo, Literary Agent
Nina Gallant, Food Photographer Catrine Kelty, Food Stylist

Mad Men Season 7: “You’re Going to Like Us” – TWA’s Royal Ambassador Service and a Cocktail Recipe

 Mad Men Season 7: You’re Going to Like Us   TWAs Royal Ambassador Service and a Cocktail Recipe  The promo images and video for Mad Men Season 7 showing Don, Roger and company flying TWA got us thinking about the now defunct airline and its famous Royal Ambassador Class service of the late 1960s, when flight attendants were airborne bartenders. To learn more, we spoke with Marge Siegal, a former TWA flight attendant who started flying with the airline in 1970.

 Mad Men Season 7: You’re Going to Like Us   TWAs Royal Ambassador Service and a Cocktail Recipe

Marge Siegal, at her TWA Flight Attendant graduation in Kansas City, 1970

Siegal is the editor of The Very Best of TWA, a collection of 130 recipes from TWA kitchens, which also includes contributions from former flight attendants.

TWA was known as the “airline to the stars,” says Siegal, recalling the glory days of flight. “We were the first to do in-flight meals. Celebrities loved flying TWA, and three popes chartered flights to the United States on TWA.”

“Flying was more glamorous and the meals were too,” adds Siegal. “It was a different era. People dressed up and we were proud to fly.”

Dinners, served on Rosenthal China, were made in kitchens on the ground, but flight attendants added sauces and garnishes in the airplane galleys. “Drinks, served in glassware, were all mixed in flight. Passengers expected cocktails and we would gladly mix them,” says Siegal. There were many cocktail options, including the famous Royal Ambassador Cocktail (see recipe). The most popular TWA inflight cocktail ever served was not a 1960s cocktail, but an 1980s concoction, the Bocce Ball, a mix of amaretto, orange juice and club soda.  A TWA favorite of the Mad Men era was the GK Cadillac, made with Galliano, Kahlua and cream from those little airline creamers, served over crushed ice.

 Mad Men Season 7: You’re Going to Like Us   TWAs Royal Ambassador Service and a Cocktail Recipe

TWA Royal Ambassador Mug

 

 Mad Men Season 7: You’re Going to Like Us   TWAs Royal Ambassador Service and a Cocktail Recipe

TWA Royal Ambassador Service Menu

What could Don and Roger expect in first class? In the early days, recalls Siegal, beverages were served to passengers in glassware while the plane was on the ground.  Hot towels were passed after take off. Linen tablecloths were placed on the seat trays and cocktail service began again. Attendants came down the aisle with an appetizer cart, which included caviar. The most popular appetizer, however, was Coquille St. Jacques.

“Then we came through with a salad cart and made salads to order,” says Siegal. “For entrees, TWA was famous for Chateaubriand, which was served from a carving cart.  Our steaks and Chateaubriand were cooked to order.  Many entrees were boarded in foil pans with steaks in one, potatoes in another, veggies in yet another., and we assembled the entrees in the galley, with the appropriate sauces and garnishes before serving to our passengers.  It was no small feat to try to accommodate different meat preferences, when they were all boarded in the same pan,” says Siegal. A  perennial favorite entrée, she recalls, was Iron Skillet Chicken, a fried boneless chicken breast with a sweet and sour sauce.

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The Very Best of TWA

Finally, there was a dessert cart.  Most popular was Grand Marnier Fluff  – a combination of orange juice, gelatin, sugar and vanilla pudding served with whipped topping and vanilla ice cream. The dessert cart also featured cheese, crackers, fruit and cordials.

It was a far cry from flying today and no one paid to check a bag.

To order a copy of The Very Best of TWA,
email Marge Siegal (Margesiegal@gmail.com).

See our recipe for the Classic Algonquin Cocktail to toast Mad Men Season 7

TWA Royal Ambassador Cocktail

Prep Time: 5 minutes

1 drink

Image 11 Mad Men Season 7: You’re Going to Like Us   TWAs Royal Ambassador Service and a Cocktail Recipe

The classic TWA Royal Ambassador Cocktail, as prepared by TWA flight attendants, is a perfect drink to toast Season 7 of Mad Men.

Ingredients

  • 4 ounces orange juice
  • 1 ½ ounces Grand Marnier (or one mini)
  • Splash champagne

Instructions

  1. In a champagne glass, pour orange juice. Add Grand Marnier and top with champagne.
  2. Adjust to taste by adding more orange juice or Grand Marnier.
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Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

 Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

Don Draper at Algonquin in Seasons 7 promotional images

In the promotional images for Mad Men’s Season 7, Don Draper waits in front of New York’s famed Algonquin Hotel.

It’s not the first time the Algonquin Hotel has appeared in Mad Men. We’ve chosen the Classic Algonquin Cocktail to toast Season 7, offering  the Algonquin Hotel’s recipe and a look at Mad Men’s history with the Manhattan landmark.

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The lobby of the Algonquin in the early Mad Men era (photo: Algonquin Hotel)

 

The famed Algonquin Round Table, for which one of the midtown hotel’s current restaurants is named, was a group of actors, humorists, newspaper writers, and critics that met at a round table in the Algonquin for lunch every day from 1919 to 1929. Membership was fluid, but included, at one time or another, the sportswriter Heywood Broun, editor of the New Yorker  Harold Ross, actor and humorist Robert Benchley, actress Tallulah Bankhead, and actor and comedian Harpo Marx.

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Classic Algonquin Cocktail (photo: Algonquin Hotel)

Bartender Rodney Landers of the Blue Bar, and previously of the Plaza Hotel, recommended the classic Algonquin cocktail as befitting two advertising
executives meeting quietly to discuss an employment matter. Made with a “top-shelf rye whiskey base,” the drink also includes vermouth and pineapple juice as its two other principal ingredients. While Jim Hobart is a very persuasive man, we doubt even a couple of Algonquin cocktails, as fine as they are, would have persuaded Don to jump ship from Sterling Cooper.

Classic Algonquin Cocktail from The Unofficial Mad Men Cookbook

Prep Time: 15 minutes

Yield: 1 coclktail

ncybarwriter911 Toasting Mad Men Season 7 with the Classic Algonquin Cocktail

The Classic Algonquin Cocktail from The Unofficial Mad Men Cookbook by Judy Gelman and Peter Zheutlin (SmartPop, 2011). Made with a “top-shelf rye whiskey base,” the drink also includes vermouth and pineapple juice as its two other principal ingredients

Ingredients

  • 2-1/4 oz rye whiskey, preferably top-shelf small-batch whiskey
  • 3/4 oz vermouth
  • 3/4 oz pineapple juice
  • Lemon twist, for garnish

Instructions

  1. Pour whiskey, vermouth, and pineapple juice in a cocktail shaker and shake.
  2. Strain into a rocks glass. Garnish with a lemon twist.
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Celebrating Mad Men at the James Beard House

On September 11, the James Beard Foundation, which promotes the culinary arts andBHexterior 300x225 Celebrating Mad Men at the James Beard House America’s diverse culinary heritage, honored the food traditions of the Mad Men era, using The Unofficial Mad Men Cookbook as a guide and invited us to join the party.  The historical venues of the 1960s-era  — some of New York’s most enduring and classy restaurants —  Keen’s Steakhouse, The ‘21’ Club, the Grand Central Oyster Bar, Delmonico’s, and P.J. Clarke’s – crafted the food and drink for this memorable evening. As Izabela Wojcik, Program Director for the James Beard Foundation put it, “this is food that never goes out of style.”

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Keens Steak House serve roast mutton to guests at the James Beard House “Mad About Mad Men” event.

We can’t imagine a more perfect setting for such an evening than James Beard’s home.  Beard, the literal and figurative giant who towered over the mid-20thcentury culinary scene, lived in the Greenwich Village townhouse that now bears his name. His cookbook collection lines the walls of a fireplaced living room; memorabilia of his extraordinary career as a chef and writer is everywhere, from his distinctive chef’s

jacket with its finely embroidered floral design to photos of him with Julia Child.

We had the privilege of watching as teams of consummate professionals went about the work of preparing a tasting dinner for 80 guests. Tables were set and chairs relayed up the four flights of stairs that wind though the narrow home. James Conley, the

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Keens Old Fashioneds along with the ingredients, and historic food memorabilia

service manager at Keens, spent hours meticulously muddling bitters, simple syrup and orange slices for Old Fashioneds. Dozens of oysters were shucked and martinis readied by the staff of the Grand Central Oyster Bar: their raw bar also featured clams, Shrimp Cocktail, and Bloody Mary Oyster Shooters. Izabela herself filled endive leaves with Waldorf Salad in the downstairs kitchen and Brian Carter, who now runs the bar at the original P.J. Clarke’s on Third Street, rimmed cocktail glasses with sugar for his Sidecars – one of our favorite cocktails in our book, made with cognac, Cointreau, orange and lemon juices. We imagine it was a bit like being behind the scenes at the Bolshoi just before the curtain goes up: a little bit of chaos followed by pure elegance once the show begins.

 Celebrating Mad Men at the James Beard House

Brian Carter of P. J. Clarke’s shakes up their classic Sidecar.

P.J. Clarke’s also served their legendary Miniature Cadillac Burgers with Smoked Country Bacon and Classic American Cheese along with Crispy Parmesan Tater Tots with Sir Kensington Classic Ketchup. (If you haven’t tried Sir Kensington’s Ketchup,  you must!) Delmonico’s offered their Famous Lobster Newburg and Oysters Diamond Jim Brady while the ’21’ Club served its signature Steak Diane and French 75s – champagne cocktails.

The chefs discussed James Beard’s influence on their careers: “Exploring all the variety of what we have to offer as Americans to the food culture of the world has been a great journey that still is not finished,” said P.J. Clarke’s chef Mike DeFonzo. “The legacy of James Beard is like a road map for me, as I wander off the guided path, I can always use his knowledge and writings to guide me back to the main road so I can wander again.”

It’s no easy feat, especially in New York City, for these restaurants to move the provisions and staff they need to participate in an event like this, especially since their

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Keens Steakhouse Executive Chef Bill Rodgers, who contributed to THE UNOFFICIAL MAD MEN COOKBOOK

establishments were all open for business that night. But Bill Rodgers, the Executive Chef at Keen’s who was carving Roasted Mutton with mint accompaniment, told us you simply don’t decline the opportunity to participate in a James Beard House event. And if it was an honor for these legendary New York restaurants, with histories dating back well over a century, to participate, we were doubly honored to share the evening with them, to taste recipes from The Unofficial Mad Men Cookbook brought to life by the best in the business, and

GCOB 150x150 Celebrating Mad Men at the James Beard House

The Grand Central Oyster Bar staff prep their raw bar.

to have our book recognized by The James Beard Foundation. Many thanks to all of the participating restaurants, chefs and the James Beard Foundation staff for this memorable evening.

A Mad Men Cocktail for The Great Gatsby Premiere

21 Classic Mint Julep 1024x682 A Mad Men Cocktail for The Great Gatsby Premiere

’21’ Classic Mint Julep

F. Scott Fitzgerald helped to popularize the Mint Juelp  – a bourbon and mint cocktail –  in The Great Gatsby. Tom, Daisy, Gatsby, Nick and Jordan cool off with a Mint Julep at New York’s Plaza Hotel on a hot day.

In the The Unofficial Mad Men Cookbook, we included the recipe for Jane Sterling’s Mint Julep (season 3, episode 3 “My Old Kentucky Home”). As we wrote:

“Roger Sterling’s hedonism and lack of self-awareness are in full flower at the Kentucky Derby–themed garden party he and his new young wife Jane throw at an elegant Long Island country club. Guests mingle under the party tent and sip mint juleps in silver cups, Southern-style. Made up in blackface, and backed by a jazz band clad in straw boaters and Roaring Twenties–style red-and-white striped jackets, he sings ‘My Old Kentucky Home’ to Jane, the overt racism clearly lost on him and over Jane’s head. Later, Don and Betty Draper have to help Jane to her seat; she’s clearly had a few too many mint juleps.

“This classic Southern cocktail evokes the gentility of the South and hot, humid summer days passed on the porch of an elegant plantation-style home. For Betty, mint juleps were also the perfect refreshment to serve to the adults who accompany their children to Sally’s sixth birthday party (season 1, episode 3; “Marriage of Figaro”).

“The origins of the mint julep aren’t known, though legend has it that a Kentuckian boating on the Mississippi River stopped along the banks one day to pick fresh mint, which he then added to his bourbon and water mixture. An integral part of Kentucky culture, the mint julep is the official drink of the Kentucky Derby.

“This contemporary julep courtesy of the ‘21’ Club in Manhattan that features a delicious mint-infused simple syrup.”

21’ Club Mint Julep

Prep Time: 10 minutes

Yield: 1 drink

21 Classic Mint Julep A Mad Men Cocktail for The Great Gatsby Premiere

This refreshing, classic Mint Julep recipe from The Unofficial Mad Men Cookbook is courtesy of The ‘21’ Club in New York, New York and perfect for Gatsby gatherings.

Ingredients

  • Fresh mint leaves
  • 1/2 ounce fresh lemon juice
  • 1 ounce Mint Simple Syrup (see recipe below)
  • 2 ounces bourbon
  • *Mint Simple Syrup *
  • Bunch of fresh mint leaves
  • About 2 cups sugar
  • Boiling water

Instructions

  1. To make the drink: In a Collins glass, muddle mint leaves in fresh lemon juice and Mint Simple Syrup.
  2. Fill glass with crushed ice and add bourbon. Stir. Garnish with a bruised mint leaf.
  3. To make the Mint Simple Syrup:Crush a goodly bunch of mint leaves in a quart container. Fill to halfway mark with sugar, then fill with boiling water. Stir well to dissolve sugar.
  4. Let mint steep while syrup cools. Strain. Let the syrup cool to room temperature and spoon it into a jar. Seal tight and store in refrigerator for up to three weeks.
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Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak Diavolo

Today, we’re recapping a few of the culinary highlights of recent episodes of Mad Men; there’s been a lot to chew on.

Dinner 300x225 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloIn Episode 3, “The Collaborators,” neighbors Arnold and Sylvia Rosen join Don (Meghan is sick) for dinner at a fictional upscale Italian restaurant, Endino’s, and order eggplant rollatini (breaded eggplant rolled with cheeses and baked), steak diavolo (“brother devil”) with a peppery tomato sauce, and branzino, a prized European sea bass.

heinz nfl 1967 225x300 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak Diavolo
Later in Episode 3, Heinz’s Tim Jablonski comes calling at Sterling Cooper Draper Pryce, in search of an advertising boost for ketchup. Introduced in 1876, Heinz Ketchup is the nation’s best seller. Although Heinz started by making horseradish, and later pickles and vinegar, ketchup is the company’s best selling condiment. By 1968, sales of ketchup had picked up due to aggressive advertising, and that was the year Heinz introduced the first individual foil ketchup packets.   See Ad Age’s excellent backgrounder on Heinz ketchup advertising in the 1960s.

In Episode 4, “To Have and to Hold,” JoanLancers1 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak Diavolo’s mom, Gail, has been working on a pork roast for dinner for Joan and her old friend Kate, and serves it up with Lancers Rosé, a sweet Portuguese wine that became a fad when rosé wines hit the United States in the 60s. Our friends at Grapefriend, who follow wine appearances in Mad Men, tell us Lancers was the only rosé option aside from Mateus in the 60s. In the same episode, Joan tells her sister and mother she’s made reservations at Le Cirque the famous Manhattan restaurant, but Mad Men creator Matthew Weiner has admitted this was a mistake: this season is set in 1968, but Le Cirque didn’t open until 1974.

Mabells23 Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloTwo iconic establishments, Ma Bells and Electric Circus, did exist in 1968 and also make appearances in “To Have and to Hold.” Joan and Kate head to Ma Bells, a concept restaurant whose name plays on the nickname of The Bell Telephone Company, commonly referred to in the 20th century as “Ma Bell.” Ma Bells was the creation of Restaurant Associates, which was also behind Forum of the Twelve Caesars featured in season 4, episode 7 (“The Suitcase”). Located on Shubert Alley between, between 44th and 45th Streets, there was a telephone on every table for table to table phone calls. According to Ma Bells ads from the period, the restaurant was the most “harmonious, telephoniest spot in town,” offering “food, phones, and a long distance bar.” Kate ordered their “Caruso sized hamburger” while Joan seemed to need a drink from the 80 foot bar.

After eating at Ma Bells, Joan and Kate visit Electric Circus on St. Mark’s Place (see St. Mark’s  Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloPlace in Episode 1 ) between 2nd and 3rd Avenues, a psychedelic disco that had just opened in 1967. According to The New York Times, Electric Circus, “turned on its patrons with high decibel music and flashing lights.” It wasn’t long-lived: it closed in 1971. The Bowery Boys, who excel at providing historical context for each Mad Men episode, offer a history of the club.

Also in episode 4, Meghan greets Don by promising to stuff him with coq au vin, the classic French dish of braised chicken in red wine, just before breaking the news about her upcoming romantic soap opera scene. Meghan is comfortable with French cuisine  (last season she whipped up Boeuf Bourguignon and Dover Sole and this season, fondue). Julia Child popularized coq au vin in the United States in the 1960s; it was one of her signature dishes, which she prepared on her television show, “The French Chef,” in 1967.

In Episode 5, “The Flood,” Don, Meghan and the staff of Sterling Cooper Draper Pryce, along with Peggy and her colleagues at Cutler, Gleason and Chaough, attend The Ad Club of New York’s 4th Annual Andy Awards, held at the midtown New York Hilton on Avenue of the Americas (it’s still there). The event was held on April 5, 1968, the night of Martin Luther King Jr.’s assassination. Paul Newman was the guest that night, as depicted in Mad Men.

Milkduds Mad Men Recap: The Coca Cola of Condiments, the Telephoniest Spot in Town and Steak DiavoloAnd, last but not least, episode 5 finds Don and Bobby sharing Milk Duds, the chocolate wrapped caramel candies, while watching Planet of the Apes. Although the Beatrice Company purchased Milk Duds from Holloway in 1960, the packaging still contained the name Holloway until the 1970s.

 

Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

bh Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

Meghan enjoys a Blue Hawaii on the beach in Waikiki

“The Doorway,” the premiere episode of Mad Men Season 6, opens in Hawaii, where Meghan is reaching for a Blue Hawaii (see our recipe), while sunbathing on the beach. She and Don are vacationing at Honolulu’s Royal Hawaiian, “The Pink Palace of the Pacific,” guests of Bob Grange of Sheraton Hotels, and his wife Patsy. The Royal Hawaiian opened in 1927 and sits on Waikiki beachfront. Sheraton purchased the hotel in 1959 and expanded it in the 1960s, when Hawaii tourism was booming. In 1968, just after the Draper’s December 1967 trip, Hawaii had its first million visitor year.

m hi waikiki royal 58090 300x202 Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

1960s postcard from the Royal Hawaiian Hotel

The Granges introduce Don and Meghan to Hawaii’s “unique local flavor” with a luau. “The feast of the islands is the perfect expression of Hawaiian hospitality,” wrote Erma Meeks Boyen in The Hawaii Cookbook published in 1968. But food alone doesn’t make the luau: “It is the genial atmosphere of the music, flowers and colorful clothing and the lovely hula dancers that add to the romance of this time honored Hawaiian feast,” wrote Boyen.

Poipudding Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

Poi pudding, a Hawaiian staple served at the Royal Hawaiian luau

“Everything you see in on your plate is what you find at a Royal Hawaiian Feast,” Don and Meghan’s luau host assures them. “The purple poi is pudding. It’s strange but satisfying,” he jokes.  “We say that it’s ono which means easy but you might just say ‘oh no!’”

Native Hawaiian poi, a pasty staple made from cooked taro root pounded to a smooth paste and mixed with water, or milk, is thought to be an acquired taste. (Bob cautions Don it tastes like “wallpaper paste.”) Hawaiians cook the starchy root in the imu or underground oven for hours. The Hawaii Cookbook suggests offering non-natives the Tahitian recipe of mixing poi with mashed banana.

The Hawaiian macaroni salad the Drapers sample is a staple of the Hawaii-style plate lunch, which accompanies meat and rice. The mayonnaise dressing is thinned with milk and flavored with sugar and vinegar. The pasta is very soft to help it absorb the sauce, and vegetables such as carrots and celery are added for crunch.

The traditional luau pig, or Kalua pig, is filled with hot rocks and covered with banana leaves, then lowered into the imu where it’s steamed with bananas and sweet potatoes surrounding it. No wonder this “sensory” experience stayed with Don when he created his ad campaign, “Hawaii. The Jumping Off Point.”

Meanwhile, back in New York, Betty is helping squatters in the Lower East Side’s St. Mark’s Place make a pot of goulash with pork butt, onion, lentils and paprika, a communal dish in keeping with the spirit of St. Mark’s Place. The street, named for progressive St. Mark’s Church in-the-Bowery, was host to a community of anti-establishment young people and students in the 1960s.

One of our favorite recipes (coming soon) is Szekely Goulash, made with pork, from the classic 1960s Hungarian Family Cookbook by Jolie Gabor, mother of Eva and Zsa Zsa. Goulash, the best-known Hungarian meat dish, is a stew of meat, noodles and vegetables seasoned with spices. It dates to the Hungarian Magyar tribes’ migration around 600 AD, when herdsman, gathered around an open fire and for their meal, combined meat and vegetables over campfires. “There is no  Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Potstandard method nor precise ingredients for making goulash,” wrote Gabor. “With the Hungarian fondness for creation and originality, much has been added to make this hearty meal, the most inspired of which was Hungarian paprika. It is judicious blending of Hungarian paprika to the goulash that makes it such a superb dish.”

Also seen on Mad Men last night: Betty and Sally’s friend Sandy enjoy a late night snack of Ritz Crackers with peanut butter.

The buttery crackers (the slogan during the late 60s was “no matter how hard you try, you just can’t disguise that beautiful buttery Ritz taste.”) were named, according to the manufacturer, Nabisco, to conjure wealth and affluence when they were introduced during the Great Depression. Mad Men Season 6 Premiere: From the Fire Pit to the Bowery Pot to the Fondue Pot

And, of course, there was the fondue. Meghan hosts a fondue party that includes Dr. Arnold Rosen and his wife Sylvia, serving cheese fondue (see our post and recipe), followed by chocolate fondue for dessert, with her new fondue pot from Bloomingdale’s kitchen store.

Mad Men Premiere Recipe: Dipping into Season 6 with Classic Cheese Fondue

 Mad Men Premiere Recipe: Dipping into Season 6 with Classic Cheese Fondue

Classic Cheese Fondue Recipe (image and recipe from Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970)

We’ve been expecting to see some fondue on Mad Men —  it is the late1960’s after all — and are happy to know that we’ll be doing some dunking to kick off the season.

Meghan Calvet Draper takes on fondue in tonight’s Season 7 premiere. Her recipe secret: rubbing the pot with a clove of garlic and doubling the amount of Kirschwasser.

“Out of a fervent desire to utilize hardened cheese, the Swiss concocted a mouth-watering cheese-wine mixture,” wrote the editors of Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970). Dunking small pieces of bread, vegetables and meat into hot cheese wine sauce quickly became one of the hottest food fads of the late 1960s

“Now is the time of the fondue,” wrote Jean Hewitt her 1969 New York Times article, “For Dips or Dinners, Fondue Is Popular.”

“Supper or dinner may well turn out to be a communal dunking-pot affair,” added Hewitt. “These days, brides-to-be are counting up the number of duplicate fondue pots and forks they receive as they used to tick off silver compotes.”

Enthusiasm for fondue cooking generated a slew of cookbooks, including The Gold Medal Fondue Cookbook, also published in 1970. According to author Marie Roberson Hamm, fondue in the “Age of Aquarius” was “a culinary game for young partiers, one that can level all company to a state of euphoria. Who can resist the fun of dunking their merry way through a fondue meal? It pleases men as much if not perhaps little bit more than women.”

Will it please both the men and women of Mad Men tonight?

For our recipe, adapted from Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970), we heeded Meghan’s suggestion of rubbing the pot with garlic.  If you’d like to use Kirschwasser, a cherry brandy commonly used in Swiss fondue recipes, substitute 1 tablespoon of sauterne with  tablespoon with Kirschwasser.

(For a  premiere cocktail recipe, see our Blue Hawaii).

We look forward to sharing  food and drink highlights of the new season of Mad Men along with culinary history and recipes!

Classic Cheese Fondue

Prep Time: 30 minutes

Yield: 10 servings (as appetizer)

 Mad Men Premiere Recipe: Dipping into Season 6 with Classic Cheese Fondue

Classic Cheese Fondue recipe, as seen on Mad Men Season 6 premiere, dapted from Better Homes and Gardens Fondue and Tabletop Cooking (Meredith, 1970),

Ingredients

  • 12 ounces natural Swiss cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1 1/2 teaspoons cornstarch
  • 1 clove garlic, halved
  • 1 cup white wine, such as sauterne (see note)
  • 1 tablespoon lemon juice
  • Dash of ground nutmeg
  • Dash of ground black pepper
  • Dippers: French or Italian bread, hard rolls, boiled potatoes, cooked chicken shrimp or ham, Cheery tomatoes cooked artichokes, carrot slices, cooked mushroom, celery or green pepper pieces. (see note)

Instructions

  1. Combine cheese with cornstarch in a bowl. Rub inside of heated saucepan with garlic and discard garlic. Pour in sauterne and lemon juice. Warm till air bubbles rise and cover surface. Do not cover or allow to boil. Stir vigorously and constantly from now on.
  2. Add half of the cheese, keeping heat to medium, but not boiling the mixture. When melted add the remaining half of the cheese. After cheese is blended and bubbling, add nutmeg and pepper, stirring continuously.
  3. Quickly transfer to fondue pot; keep warm over fondue burner. If fondue becomes too thick, add a little warmed sauterne. Spear bread cube with fondue fork piercing crust last. Dip bread into fondue and swirl to coat. It’s important to swirl keep fondue in motion. Also keep the cheese bubbly over the fondue burner. It shouldn’t be too hot or it will become stringy, nor should it be too cool or it will become tough.

Notes

Sauterne is a dry to semi-sweet white wine. If you’d like to use Kirschwasser, a cherry brandy commonly used in Swiss fondue recipes, substitute 1 tablespoon of sauterne with 1 tablespoon with Kirschwasser.

All dippers should be bite-sized and each bread cube should have a crust. To estimate how many dippers are needed, consider appetites and accompanying dishes. Generally 1 large loaf of bread serves 6-8. Any cooked meats and vegetables dippers are served warm.

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