The Agency Recipe Page
FOOD
This box we are heading to the 1960s for a spy-filled affair. We chose a few dishes that were popular from the 1960s, but made sure they were in a quick-to-prepare style, emulating the cooking-pot culture of the decade.
We chose Chicken a la King and Beef Bourguignon as the two dinner recipes. Chicken a la King was seen as a dish at many high-end recipes during the sixties, the recipe below is more of the kind of a la king that mom would make at home. Beef Bourguignon was a popular dish coming to the United States from France in after World War II, and became a stable in American cook-books in the late 50s.
Finally, for desert, it was hard to pick. There are a few quintessential deserts of the 1960s. In the end, we chose Ambrosia Salad. It is a strange concoction that you don’t see to often anymore. Enjoy!
CLICK HERE FOR THE RECIPE CARDS
DRINKS
As you will be jetting around the world while sipping cocktails on this adventure, we chose a few cocktails that enjoyed renewed interest during the 1960s.
Both the Old-Fashioned and Tom Collins were older cocktails that were served in American bars in the 19th century. Both regained popularity after World War II.
CLICK HERE FOR THE OLD FASHIONED DRINK CARD
CLICK HERE FOR THE TOM COLLINS DRINK CARD
For our non-alcoholic selection we went with a drink that got its name in the 1960s. The Arnold Palmer, of course, named after the famous golfer. People were probably making this drink before then, but his name got stuck to it. We also included the “spiked” version on the card as well for those over 21. This is usually called a John Daly - who was a rival golfer to Palmer.