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Some foods from the 1960s are impossible to mistake for anything else. We’re talking towering Jell-O molds, cocktail weenies on toothpicks and casseroles made with a can (or two) of condensed soup. Add the good dishes and a round of cocktails, and you had yourself a dinner party.
But not everything served back then screams 1960s today. Look past the gelatin creations and party snacks, and you’ll find food that never got packed away with the fondue pot. Some of it is still on restaurant menus, still comes out for the holidays and still feels fancy enough to serve when people are coming over.
That made us wonder what a chef would actually bring back for dinner now. We asked Johnny Church, founding executive chef and director of food and beverage at Antithesis, an independent fine-dining restaurant in Colorado. Church has some major culinary cred: He’s a former Nevada Restaurant Association Culinarian of the Year and was named one of Vegas Magazine’s Top Five Private Chefs in Las Vegas.
Church didn’t have to dig too deep into the recipe box. His three choices have been around for decades, and he still thinks they’re worth making today. He also shared how he makes each one himself.
Grab the good china—we’re going back to the ’60s.
