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    Feast like a founding father

    The Seaport Hotel’s Action Kitchen hosts a feast spotlighting Thomas Jefferson’s favorite dishes, including this Jefferson-inspired asparagus.
    seaport hotel
    The Seaport Hotel’s Action Kitchen hosts a feast spotlighting Thomas Jefferson’s favorite dishes, including this Jefferson-inspired asparagus.

    Thomas Jefferson: statesman, founding father … gourmand? Yes, it’s true: Before becoming our third president, Jefferson was the US minister to France, where he became an expert on French cuisine and fine wines. On Feb. 18, the Seaport Hotel’s Action Kitchen hosts a feast spotlighting Jefferson’s favorite dishes, paired with modern-day versions of his preferred tipples.

    Enjoy curiosities like roasted squab breast soup, macaroni and cheese pie with beef stew, and homemade vanilla ice cream atop Dutch waffles and almond blancmange (similar to panna cotta), all recreated for today’s palate. The five-course, 2.5-hour repast begins with champagne.

    Tickets are $150 and include wine pairings; the meal starts at 7 p.m.Get tickets at www.jeffersonwine.eventbrite.com.

    Kara Baskin can be reached at kara.baskin@globe.com