By Stacey Leasca
February 16, 2019
Courtesy of Blackbarn Restaurant

If one man knows how to cook up a Presidents Day weekend meal the right way, it’s John Doherty. That’s because Doherty, the owner and chef behind Blackbarn Restaurant in New York City and the former executive chef at the iconic Waldorf Astoria hotel, happens to be one of the only chefs to ever have prepared a meal for six world leaders at the same time.

Chef Doherty has experience serving up stately dinners, which included a savory roast rack of lamb for the late George H.W. Bush and seared scallops at a dinner hosted by Bill Clinton.

He even served President Ronald Reagan a French Brie-topped garden salad while hosting the leaders of the free world during the 40th Anniversary of the United Nations in 1985.

So, to commemorate this year’s Presidents Day weekend, Doherty and his team are creating five distinct courses made from the season’s freshest ingredients, all inspired by U.S. presidents and their favorite meals.

Courtesy of Blackbarn Restaurant

The weekend’s chef’s table menu includes Consommé and Ravioli of Wild Mushrooms, which was served to Mikhail Gorbachev, Chairman of the Presidium of the Supreme Soviet, at a dinner hosted by President Ronald Reagan and President-Elect George H.W. Bush at Governors Island in 1988.

The meal will conclude with Chocolate Caramel Tart, Raspberry Coulis, which comes with dark chocolate ganache, caramel, fresh raspberry sauce, and a gold leaf finish. That dessert was served to President George W. Bush after he addressed the United Nations Assembly in September of 1997.

Courtesy of Blackbarn Restaurant

Of course, the entire meal will come with wine pairings also enjoyed by the leaders of the free world.

The World Leader chef’s table dinner is a meal you can feel good about, too, as a percentage of revenue will go toward Doherty’s Heavenly Harvest Foundation, a charity that creates nutritious and quality meals for families in need.

Reservations for the general public are open for Saturday nights now through March 15, and available all other nights for private events. To reserve your spot at the Chef’s Table call the restaurant at 212-265-5959, or email at View the entire chef’s table menu here.