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!)
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.
Photo by Emily Berger
Dig Deeper: Lamy's Online
All About Lamy’s
- Plan Your Visit: Lamy’s Diner (find notes on visiting and hours)
- Lamy’s Diner, 1946 (check out the Lamy’s artifact page in our Digital Collections)
- Lamy’s: A Diner from the Golden Age (explore the history of Lamy’s on our blog)
- Lamy’s Gets a Makeover (2017) (learn about our 2017 updates to Lamy’s menu; note that additional changes have been made since)
- Lamy’s on TV: Mr. Coffee – The Henry Ford’s Innovation Nation
Diners, Drive-Ins... and Cookies
- Diners: An American Original (dig into the history of the diner on our blog)
- Dig Deeper: Owl Night Lunch Wagon (explore artifacts related to Greenfield Village’s own Owl Night Lunch Wagon)
- Inventing America’s Favorite Cookie (find out how America’s favorite cookie, the Toll House chocolate chip cookie, was born)
- Flipping Burgers into a Career (learn the story of Don Dunivent, who worked for White Castle from the 1920s through the 1950s)
- Dig Deeper: Lunch Wagons (check out artifacts related to lunch wagons in our Digital Collections)
More Historic Dining at The Henry Ford
- Creating the Eagle Tavern Dining Experience (go behind-the-scenes to learn how we developed the menu for Greenfield Village’s Eagle Tavern)
- Beyond the Peanut: Food Inspired by Carver (discover how agricultural scientist George Washington Carver’s own recipes provided inspiration for some of our recipes at A Taste of History and Plum Market Kitchen)
Lish Dorset is Marketing Manager, Non-Admission Products, and Eric Schilbe is Executive Sous Chef at The Henry Ford.
Additional Readings:
- Lamy's Diner
- Lamy's: A Diner from the Golden Age
- Lamy's Diner at Its Original Site in Marlborough, Massachusetts, circa 1946
- Diners: An American Original
COVID 19 impact, recipes, by Eric Schilbe, by Lish Dorset, food, Driving America, Henry Ford Museum, diners, restaurants
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