A talk about James Hemings and clips from a 2021 documentary about him will be part of a program produced by the Museum of Food and Drink in New York, at the Africa Center early next month. Hemings, who was held in slavery by Thomas Jefferson, learned French cooking on a trip to Paris and eventually became Jefferson’s chef de cuisine. Hemings is credited with bringing French food back to Monticello, Jefferson’s residence in Virginia, including the recipe for macaroni and cheese. Attendees will be able to snack on that recipe; the program can also be streamed.
“James Hemings and the Birth of American Haute Cuisine,” May 3, 7 to 8:30 p.m., $40, the Africa Center at Aliko Dangote Hall, 1280 Fifth Avenue (110th Street); virtual tickets available, $5, mofad.org.
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