Although Posey spent nearly three times as long in New York as he did in Philadelphia, it is Philly where he made a name for himself. And his story is a testament to the standard for presidential dining, even now, but also to black contributions to American culinary history. As American chefs over the centuries sought to mimic what Posey created for the president's table, a style of haute American cuisine was born, one that highlighted local ingredients prepared in an elegant, though not lavish, style that was judiciously seasoned with the best additions the world market could offer.
