The Culinarians: Lives and Careers from the First Age of American Fine Dining by David S. Shields

Author:David S. Shields [Shields, David S.]
Language: eng
Format: azw3
ISBN: 9780226406923
Publisher: University of Chicago Press
Published: 2017-10-26T04:00:00+00:00

“Maison Dorée” (ca. 1866). Stereoscopic photograph, American Views, New York. Robert Dennis Collection of Stereoscopic Views (Coll 91-F209). Photograph: From the New York Public Library (G91F209_019F).

Paretti returned to public cuisine when Peter Gilsey launched his luxury hotel, Gilsey House, on the corner of Twenty-Ninth and Broadway. Once it had been well established, Paretti worked stints at the Union Club and the Buckingham Hotel before settling into the kitchen of the Park Avenue Hotel in 1883. At the Park Avenue, he instituted a brigade organization in the kitchen and made a particular effort to secure the best fish in market. He took the restaurant away from the traditional game and red meats emphasis that dominated hotel restaurants in the 1870s.

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