May 16th: Join Carl Raymond host of The Gilded Gentleman for a visit to the Gilded Age
Bowery Boys Talks at the Montauk Club presented by Bowery Boys Walks
Join Carl Raymond host of The Gilded Gentleman history podcast for this unique and delicious look at the Gilded Age. Carl, who is also a trained professional chef and food historian, will take the audience on a journey through New York’s food scene from the middle of the 19th century up through the grand and gloriously and incredibly ostentatious Gilded Age.
Thursday, May 16th at 7 pm
Montauk Club in Brooklyn
Using food and dining-related quotes and passages from the work of Gilded Age chronicler Edith Wharton, the talk, illustrated with historical and archival images, will include a look at grand dinners and balls held in the mansions of the Vanderbilts and Astors as well as dip into the growing new restaurant scene led by the groundbreaking institution Delmonico’s.
This talk will take place at the historic and beautiful Montauk Club, a Gilded Age gem established as a private club in 1889.
Dining Room at the Breakers, Newport 
Kitchen at Marble House, Newport 
Mark Twain dining at Delmonico’s
Food in the Gilded Age Talk Highlights:
- Rarely seen images of archival menus and catering notes from balls at Mrs. Astors and the Vanderbilts
- A discussion of the celebrity chefs of the Gilded Age
- Unique primary source material used includes the catering notebook of the great restaurateur Louis Sherry
- A look at several specific dishes served in the Gilded Age that could cost thousands of dollars a plate
- A virtual journey back in time to one of the most famous and extravagant dinner parties ever thrown served at Sherry’s in 1903
Rates
$30 per person
Duration
Talk: Approximately 75 minutes including a Q&A and slide presentation
(Doors open at 6:30 pm, talk starts at 7 pm)
Location
Venue: Montauk Club, 25 8th Ave, Brooklyn
Your Lecturer:
Carl Raymond, host of The Gilded Gentleman, produced by The Bowery Boys. He is also a licensed New York City tour guide, writer, lecturer, museum educator and food historian.