A Beefsteak Feed

New York, 1895

The Chub Club Visits a Famous New York Resort.

The Chub Club, with a number of invited guests, on Wednesday evening visited the world renowned establishment of "Beefsteak John" in New York, where they indulged in one of the beefsteak dinners for which this resort is noted. A member of the party describes this unique affair as a most enjoyable one.

The ceremony of cooking and eating the beefsteak takes place in a carpenter shop, the divers being seated on stools, boxes, nail kegs, or whatever may be handy. No tables, crockery or cutlery are used, the steak being eaten from the hand. The proprietor, a man over 80 years of age, cooks the steaks in a stove made in 1785, over a fire of hickory wood, the juicy slices being laid on small pieces of bread and passed around, the guests being provided with large towels to prevent soiling their clothing. Celery and radishes are served in tin pans or pails and "brown October ale" in mugs or cups. The steak is most delicious and as tender as chicken.

Henry Miller, the aged proprietor, has often visited Jamaica in years gone by, and on Wednesday evening related some of his experiences here, particularly some reminiscences of "Cale" Weekes. Upon the register of guests appear the names of celebrated judges, actors, statesmen, and writers, many of whom have attested their enjoyment of the feasts they attended.

It is reported that a member of the Chub Club took copious notes of the proceedings and will re-produce the dinner with new and interesting features in the near future.

—The Long Island Farmer, Jamaica, NY, March 1, 1895, p. 1.