Episode 4: Exclusive Look Inside the Blair House - 200th Anniversary

In this episode, we visit “The most exclusive guesthouse in the world, the President’s guest house, Blair House!” Join us for our in-depth conversation celebrating the 200th Anniversary of this American landmark.

In the first half of the episode, General Manager Matthew Wendel gives me a tour of the Blair House and we discuss the history of house as well as all of the stunning furniture, art, and decor.

Up next, I interview Chef James Sinopoli about his career and his role as the Senior Executive Chef at Blair House. He talks about how Blair House aims to give its many international guests a sampling of true American cooking. While we talk, Chef James prepares one such meal for me: Sour Dough Focaccia and Shrimp and Grits!

If you are a paid subscriber, you can enjoy a bonus podcast with Blair House General Manager Matthew Wendel and Chef James Sinopoli: https://www.theamericantable.org/p/bonus-episode-with-blair-house-staff

Paid subscribers also get access to the two recipes Chef James cooked on this episode, Shrimp and Grits and Sour Dough Focaccia

Learn more about the Blaire House at https://blairhouse.org

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Matthew Wendel and Chef James Sinopoli pose in front of Blair House

Top - Francis Preston Blair and his wife; Bottom - Engraving of Abraham Lincoln and his cabinet signing the Emancipation Proclamation.

Matthew Wendel standing next to a large painting of Daniel Webster over the fireplace. In the background are hand-carved and painted Chinese folding screens.

James Bell and Matthew Wendel look at a piece of china designed by Tiffany

James Bell and Matthew Wendel in the Elizabeth Arden Red Door Beauty Salon inside the Blair House

James Bell and Matthew Wendel in the Blair Family Library

Chef James Sinopoli cooks shrimp

Chef James Sinopoli dishes grits into a bowl

Shrimp and Grits

Sour Dough Focaccia