Past Forward

Activating The Henry Ford Archive of Innovation

Celebrating Lamy’s Diner

February 11, 2022 Archive Insight, Think THF
A glass case filled with slices of pie sits on a lunch counter with a person in a white cap and and apron behind the counter Photo by Emily Berger


This month we are excited to reopen a guest favorite inside Henry Ford Museum of American Innovation: Lamy's Diner, a must-stop destination closed for almost two years during the COVID-19 pandemic. Operating as a restaurant inside the museum since 2012, Lamy’s provides members and guests an authentic 1940s diner experience, complete with chicken salad sandwiches and frappes. (And Toll House chocolate chip cookies, of course!)

Plate with sandwich and potato chips sits on a counter along with a milkshake, orange Faygo in a bottle, and a napkin dispenser
Photo by Emily Berger

In honor of Lamy’s reopening for daily dining, Eric Schilbe, Executive Sous Chef at The Henry Ford, shares two recipes that are crowd pleasers on the menu: tomato soup (an occasional special) and maple chicken salad. Try making these favorites at home, and then dig deeper into all-things Lamy’s in our Digital Collections.

Recipes


Lamy’s Tomato Soup
Makes about 4-5 bowls

Why we use this recipe: This is a very traditional tomato soup that has plenty of vegetable flavor and a touch of richness from the Parmesan cheese. (Psst! Don’t add the cheese until the very end!)

Ingredients

  • 2T olive oil
  • 1 large onion, diced
  • 4 stalks small diced celery
  • 2 carrots, chopped
  • 1 bay leaf
  • 1t dried basil
  • 2 large cans diced tomato (plain – no seasoning)
  • 1 cup half-and-half
  • 1t pepper
  • ¼ cup Parmesan cheese


Directions

  • Cook the onions, carrots, and celery with oil in a stainless pot until completely tender.
  • Add tomatoes, bay leaf, basil, and simmer about 30-40 minutes until completely cooked. (It should be a little darker than when you started.)
  • Finish with half and half, Parmesan cheese, and pepper. Remove from heat.
  • Using a blender, blend the soup until very smooth, and then serve immediately.


Chef’s Notes

  • All canned tomatoes are not created equal! You may need to adjust with a little water or cook them down longer.
  • Cook your vegetables until they are completely tender and falling apart—this will add richness to the flavor.


Lamy’s Maple Chicken Salad
Makes about 4-5 sandwiches

Why we use this recipe: Chicken salad can be such a simple recipe, but by adding maple syrup, a classic New England ingredient, and a touch of cumin, we set it apart from others.


Ingredients

  • 2 large chicken breasts, cooked and cooled
  • 4 stalks small diced celery
  • ¼ minced red onion
  • 1T yellow mustard
  • 1T pure maple syrup
  • ¼ cup mayonnaise
  • 2T sour cream
  • 1/4t cumin
  • 1T fresh parsley, chopped fine
  • 1t pepper


Directions

  • Cook, cool, and pick the chicken. Place in a food processor and pulse until shredded fine.
  • Add all other ingredients together and mix well.
  • Let set, refrigerated, for 1-2 hours before serving.


Chef’s Notes

  • During this era, the chicken was typically shredded very fine and simple ingredients were used. When making this at home, make sure the chicken is not overcooked and that it is very well shredded. This will make the salad moist and flavorful; you can always add a touch more mayonnaise.


Woman sits in diner booth and sips a milkshake from a straw
Photo by Emily Berger

Dig Deeper: Lamy's Online


All About Lamy’s


Diners, Drive-Ins... and Cookies


More Historic Dining at The Henry Ford



Lish Dorset is Marketing Manager, Non-Admission Products, and Eric Schilbe is Executive Sous Chef at The Henry Ford.

Additional Readings:

COVID 19 impact, recipes, by Eric Schilbe, by Lish Dorset, food, Driving America, Henry Ford Museum, diners, restaurants

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