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  1. Catering & Design
  2. Food Trends

No Men Had to Chaperone This Ladies Luncheon

Exactly 150 years ago, Delmonico's became the first to host a women's-only lunch. The pioneering restaurant celebrated with a lunch from celebrated chef Gabrielle Hamilton.

Beth Kormanik
May 11, 2018

Forget ladies who lunch—restaurants 150 years ago would not serve women who arrived "unchaperoned" by a man. That changed when Delmonico's welcomed a women's rights organization, a group called the Sorosis Club, for lunch on April 20, 1868, becoming the first restaurant in the United States to do so.

To commemorate that milestone, the restaurant hosted a Ladies' Luncheon for 150 guests, planned by special events director Carin Sarafian, that took place 150 years to the day of the original event.

With Katy Perry's "Roar" playing in the background, guests started with cocktails and hors d'oeuvres on the restaurant's lower level. Printed cocktail napkins featured quotes from the likes of Oprah Winfrey, Melinda Gates, and Ayn Rand.

For lunch in the main dining room, Delmonico's invited Gabrielle Hamilton, chef and owner of Prune in New York's East Village (who just took top honors as outstanding chef at the 2018 James Beard Awards) to develop the menu, which was based on one of the original Delmonico’s Ladies’ Luncheon menus. In addition, Jacqueline Ebanks, executive director of the city's Commission on Gender Equity, addressed guests.

Chef Gabrielle Hamilton of Prune restaurant took over the Delmonico's kitchen for the luncheon. She took a curtain call with Delmonico's executive chef Billy Oliva and their staffs. On the menu: a first course of malakoff, or Swiss cheese fritters, followed by cold poached mackerel, Colorado lamb loin chop, and a dessert of brûléed rice pudding with strawberry meringue and macerated strawberries. The dishes were available as a special menu at Delmonico’s from April 23 to 28.
Chef Gabrielle Hamilton of Prune restaurant took over the Delmonico's kitchen for the luncheon. She took a curtain call with Delmonico's executive chef Billy Oliva and their staffs. On the menu: a first course of malakoff, or Swiss cheese fritters, followed by cold poached mackerel, Colorado lamb loin chop, and a dessert of brûléed rice pudding with strawberry meringue and macerated strawberries. The dishes were available as a special menu at Delmonico’s from April 23 to 28.
Photo: Denis Leon
A female newsie shares the news about Delmonico's welcoming women for a luncheon 150 years ago. The entertainer posed for photos from passersby, providing a public element to the private event.
A female newsie shares the news about Delmonico's welcoming women for a luncheon 150 years ago. The entertainer posed for photos from passersby, providing a public element to the private event.
Photo: Denis Leon
The printed menu gave the history of the event, calling it a 'firsthand taste of women's history.' Delmonico's worked with the James Beard Foundation and the New-York Historical Society for research help while planning the event.
The printed menu gave the history of the event, calling it a "firsthand taste of women's history." Delmonico's worked with the James Beard Foundation and the New-York Historical Society for research help while planning the event.
Photo: Denis Leon
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