Connect with us

a&e features

Local LGBTQ chefs share favorite Thanksgiving recipes

Happy holidays from Jamie Leeds, Patrick O’Connell, Mr. Bake and more

Published

on

From left, Jamie Leeds, Patrick O’Connell and Mr. Bake (Washington Blade photos by Michael Key and Joey DiGuglielmo)

Delightful dishes and cool cocktails are at least one guaranteed way to bring joy to Thanksgiving when the season may look challenging. This year, we asked prominent local LGBTQ chefs, mixologists, sommeliers, and restaurateurs to offer recipes and suggestions for Thanksgiving. 

Jamie Leeds, Hank’s Oyster Bar

Jamie Leeds (Washington Blade file photo by Michael Key)

This recipe is the ultimate ode to Chesapeake Bay oysters, using both the oyster and its juice (known as the liquor) to season the stuffing. Leeds is a pioneer in the restaurant industry in Washington, D.C., and was also a a former Washington Blade Most Eligible Single.

Chesapeake Oyster Stuffing

(8 servings)

1 pint (approx. 24) Shucked Chesapeake oysters with liquor

1 cup Celery, small dice

1 cup Yellow onion, small dice

1 stick Butter

1 tsp Salt

1/2 tsp Old Bay seasoning

1/8 tsp Tarragon, fresh

1/8 tsp Thyme, fresh

1/2 tsp Lemon juice

4 Cups Bread, day old, 1”cubes

3 Tbsp Parsley, fresh, chopped

2 Each Eggs, beaten with 2 T water

Steps:

Strain oysters, reserving their liquid. Place oysters in a large mixing bowl with the cubed bread. Preheat oven to 400 degrees. Coat the inside of a 2-quart (or slightly larger) baking dish with cooking spray.

In a 10-inch sauté pan, melt the butter and add celery and onions. Cook on medium heat until vegetables are tender, about five minutes. Add salt, thyme, tarragon and Old Bay seasoning, stir to incorporate. Add reserved oyster liquor and cook for 2-3 minutes. Remove from heat and cool to room temperature. Once cool pour over oysters and bread. Mix gently until moistened. 

Gently fold in the eggs, lemon juice and parsley until fully incorporated. Transfer to the baking dish, cover and bake for about 30 minutes, then remove the foil and bake for another 10 to 15 minutes, until top is browned. Can be prepared 1-2 days in advance and kept refrigerated before baking. Tip: If you do not have day-old bread, place cubed bread on a baking sheet and put in a 350 degree oven for about 10-15 minutes until the bread is crusty on the outside. Let cool completely before adding oysters.

Mr. Bake’s Award-Winning Banana Pudding

Kareem “Mr. Bake” Queeman (Photo courtesy of Capital Pride Alliance)

Kareem “Mr. Bake” Queeman is famous for not only his fabulous presence on social media and reality TV, but also his Banana Pudding, which is the perfect addition to your holiday table. In this recipe, the James Beard semifinalist baker and owner of Mr. Bake Sweets shares his award-winning banana pudding recipe that helped Kareem win his first-ever competition as a baker (the first of many!), and showcase it on the “Kelly Clarkson Show” this past Easter. This is Kareem’s variation on a Southern family recipe passed down by his late aunt Janet Wills.

This holiday dessert is a delicious combination of easy to find and affordable grocery store ingredients, and even includes an option to use store-bought pudding mix if you’re in a time crunch (just make sure to save time to put your pudding in the fridge). Just keep in mind that you’ll need to chilled a bowl in advance and a standard mixer to make sure you get that perfect fluffy texture in the pudding. If you’re feeling extra ambitious, you can make a homemade whipped topping or spring for store-bought in a pinch to add as a final topping on your pudding. Serve in bowls or eat it straight out of the bowl (we won’t judge) this pudding is sure to impress all season long.

Technique Tip:

● Make sure you chill your bowl and mixer attachments before whipping your

heavy cream into cream. This helps ensure the heavy cream whips up nice

and high, and won’t take as much time.

● Make sure the bowl isn’t touching the water when placing your custard bowl

over the double boiler. You’re using just the steam to cook, dissolve and

double your custard in volume.

● Temper your eggs into the cream make sure you add about a cup of the hot

into the egg mixture. This helps make sure you don’t cook and scramble eggs.

Swap Option:

● You can use all heavy cream or whole milk for Half and Half. (Half and Half is

equal parts heavy cream and whole milk)

● You can use Cool Whip if you don’t have heavy cream to make whipped cream

(use about 3 to 4 cups of Cool Whip)

Serving Size: Serves 12 to 15 people

Yield: Makes about 5 to 6 cups of custard.

Prep Time: Custard 6-8 minutes for cook and prep, 2 hour- overnight for chilling

3-6 minutes to whip and blend in custard into the sweeten whipped cream

6-10 minutes to assemble

30 min chill time in the fridge once everything is layered

Cook Time: 6-8 minutes

Serve and keep chilled and enjoy.

Hand mixer/stand mixer

Banana Pudding Trifle (From Scratch)

● 8 large egg yolks

● ½ cup granulated sugar

● 6 tablespoons cornstarch

● ½ teaspoon kosher salt

● 3 cups half & half

● 2 tablespoons pure vanilla extract

● 3 tablespoons unsalted butter, room temperature

● 14 oz can condensed milk

● 2 cups heavy cream

● 3 tablespoon confectioners sugar

● Vanilla wafer cookies 3 to 5 standard boxes (Nabisco preferred)

● 4-5 large bananas, sliced

● Optional: Whipped cream for topping

Preparation:

1. In a large heatproof bowl, whisk together egg yolks, sugar, cornstarch and

salt until well blended. The mixture will be thick and pale in color. Set aside.

2. In a medium saucepan, heat the half & half to a rolling boil (do not actually

boil). Remove pot from the heat.

3. Whisk 1 cup of the half and half into the egg-yolk mixture. Mix until

combined, then whisk in the rest of the half and half.

4. Set the bowl over a pot of simmering water (make sure the bottom of the

bowl doesn’t touch the water in the pot). Cook and whisk constantly, until the

mixture has thickened, 5 to 7 minutes.

5. Remove the bowl from the heat and whisk in vanilla until combined. Let the

mixture sit and cool, 2 to 3 minutes.

6. Whisk in the butter until it is melted and the pudding is smooth and silky.

7. Place a piece of plastic wrap directly on top of the pudding and let cool to

room temperature, about 30 minutes to an hour.

8. Whisk in the condensed milk and chill for 2 hours or overnight.

9. In the bowl of a standard mixer, use the whisk attachment to whip the heavy

cream on medium speed until it starts to thicken. Add the sugar and beat

until the cream holds stiff peaks. (Whipped cream should stand straight up

and stand in place when you remove your attachments.

10. Add the chilled pudding custard to the sweetened whipped cream, gently

folding it into each other.

11. To assemble the trifle, spoon 1/3 of the pudding into a glass trifle bowl. Top

with sliced bananas then wafer cookies. Repeat this process ending with

custard at the top, then add fresh sliced bananas, crushed wafer cookies and

fresh whipped cream (optional) as décor.

Executive Chef Harley Peet, Bas Rouge

As a longtime resident of the Eastern Shore and an avid waterman, seafood naturally takes center stage in Peet’s dishes. Holidays conjure warmth, and the very essence of comfort food is the pot pie. On the Eastern Shore, where salty air mingles with generations of watermen’s tales, the choice was clear. Sweet, tender lobster and delicate sea scallops elevate this timeless classic, where rustic tradition meets refined flavor and presentation in a dish that captures a sense of place.

Scallop and Lobster Pot Pie on a Scallop Shell

Yield: 4 servings

• 1 sheet puff pastry, cut into quarter-size circles

• 1 each egg

• 1 tablespoon milk

• 5 slices smokey bacon, cut into half-inch pieces

• 2 tablespoons unsalted butter

• 1/2 cup celery, small diced

• 1/2 cup onion, small diced

• 1/2 cup carrots, small diced

• 3 tablespoons all-purpose flour

• 1 quart heavy whipping cream, cold

• To taste pepper, freshly ground

• To taste lemon, juiced

• 2 ounces Parmesan cheese, grated

• 1 each lemon, sliced into wedges

• Salt to taste

• 4 each large sea scallops, raw and sliced into quarters [ask for scallop shells]

• 2 each [2.5 lbs.] steamed lobster, diced into half inch pieces

• Parmesan cheese, grated, to taste

Preheat the oven to 400 degrees. In a small mixing bowl, beat the egg and add the milk to create an egg wash. Place the quarter-size circles of puff pastry on a baking sheet and brush the puff pastry with the egg wash. Bake in the oven for 12-15 minutes, or until the pastry is puffed and golden brown. Set the puff pastry aside.

Brown the bacon in a heavy-bottom Dutch oven or saucepan, such as Le Creuset or Staub. Once the bacon is browned, remove it from the Dutch oven and set it aside. Do not discard the bacon fat. Add the butter to the bacon fat in the Dutch oven. Add the celery, onion, and carrot to the pot, and sweat out the vegetables until they are translucent and soft. Take the Dutch oven with the vegetables off of the heat and sprinkle the flour over the vegetables to make a roux. Return the Dutch oven with the roux to the stove over medium heat. Add the cold heavy whipping cream and whisk to remove roux balls. Season the mixture with freshly ground pepper, to taste, and a squeeze of lemon juice, to taste, for a bit of acidity. Simmer the mixture until it gets thick. Once the mixture has thickened, remove it from the heat. Fold in the scallops and lobster into the mixture. Grate the Parmesan cheese into the mixture and stir to incorporate all ingredients. Set the mixture aside, and let it cool in the refrigerator. To note – the mixture can be made up to a couple of days in advance and kept in the refrigerator. (Add the seafood after to extend the lifetime of the mixture or use it immediately.)

Preheat the oven to 350 degrees Fahrenheit. Arrange the scallop shell on a flat baking tray. If needed, arrange with some salt or oven-safe ware to hold the shells upright, in order to keep them from tipping over and losing the topping mixture [they will not fall or warp]. Scoop a [generous] tablespoon of the cold mixture into a scallop shell and top it with a sprinkling of Parmesan cheese. Bake in the oven until the cheese is bubbling and golden brown, or approximately 6-8 minutes. Top each stuffed scallop shell with a pre-baked puff pastry round. Garnish with lemon wedges and serve.

Chef Patrick O’Connell, Inn at Little Washington

Patrick O’Connell (Washington Blade file photo by Joey DiGuglielmo)

Chef Patrick O’Connell, renowned for his three Michelin stars at The Inn at Little Washington, is excited to share one of his beloved recipes for the holiday season.

For nearly four decades, a shot of this soup was served as the first course on The Inn at Little Washington’s tasting menu during the winter months. This beloved classic from Chef Patrick O’Connell found a new life at Patty O’s Café and has been touted as “The world’s most refined version of bean soup.” Pureeing the beans and adding a touch of cream makes for a delicate soup, but all the hearty flavors remain intact. The best of both worlds, and a perfect beginning for a fall or cold weather dinner.

White Bean Soup with Virginia Country Ham 

Ingredients (serves 8)

• 1/2 pound dried Cannellini or Great Northern Beans

• 5 strips of bacon

• 2 medium onions, coarsely chopped

• 5 leeks, chopped and thoroughly cleaned

• 1 cup chopped celery

• 4 bay leaves

• 4 quarts chicken stock, preferably homemade

• 1 ham bone (optional)

• 2 cups heavy cream

• Salt and cayenne pepper to taste

• Optional garnishes: shaved country ham; fresh cream, whipped; cracked black pepper; minced chives

Directions: 

1. In a medium saucepan, cover the beans with cool water and soak overnight.

2. In an 8 quart stock pot, cook the bacon over medium high heat until browned. Add the onion, leeks, celery, and bay leaves and cook until the vegetables are tender, about 15 minutes.

3. Drain and rinse the beans and add them to the stock pot along with the heated stock and ham bone (if using). Simmer until the beans are very soft, about 1 hour.

4. Remove the ham bone and bay leaves from the soup. Puree the soup in small batches in a blender or food processor and strain.

5. Return the soup to the heat and add the cream. If the soup is too thick, add more stock or cream. Season with salt and cayenne.

6. At Patty O’s Café, we pour the soup tableside over a bed of shaved local Virginia ham, and garnish with fresh cream whipped with cracked black pepper and fresh chives.

Jonathan Dearden, KNEAD Corporate Chef

KNEAD, one of the largest D.C.-based restaurant groups, is owned by gay couple Jason Berry and Michael Reginbogin.

Chef Dearden’s favorite recipe from the Succotash Prime menu that is perfect for Thanksgiving: “Gochujang Brussels Sprouts on our Succotash Prime menu is one of my favorite unique Thanksgiving sides. At the restaurant we fry in the deep fryer. This recipe has been adjusted to use an Air Fryer.”

Air Fried Gochujang Brussels Sprouts

Gochujang Vinaigrette

• 380g gochujang (hot)

• 150g orange juice

• 20g garlic, minced

• 30g ginger, minced

• 20g Fresno chilies, finely chopped

• 100g lime juice

• 100g rice wine vinegar

• 10g salt

• 750g canola or vegetable oil (approx. 1 quart)

In a blender or food processor, combine gochujang, orange juice, garlic, ginger, Fresno chilies, lime juice, rice wine vinegar, and salt. Blend until smooth.

With the blender running, slowly stream in the canola or vegetable oil to emulsify. Adjust seasoning if needed.

For Plate-Up

• 500g Brussels sprouts (about 1 pint)

• 50g gochujang vinaigrette

• 15g garlic chili crunch

• 3g sesame seeds (white and black, mixed)

• 3g scallions, sliced

• Salt and black pepper, to taste

Preheat air fryer to 400°F (200°C).

Toss the Brussels sprouts with a small amount of oil (just enough to lightly coat them) and season with a pinch of salt.

Place the Brussels sprouts in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking the basket halfway through, until the sprouts are golden brown and crispy.

Transfer the air-fried Brussels sprouts to a large bowl. Drizzle with 50g of the gochujang vinaigrette, tossing lightly to coat but keeping them crispy. Season with salt and black pepper as needed.

Plate the Brussels sprouts in a serving bowl and garnish with garlic chili crunch, sesame seeds, and sliced scallions.

Anthony Aligo, Barkada Wine Bar

Aligo Aligo and business partners Nicholas Guglietta and Nathan Fisher, all gay men, founded their cozy wine bar in late 2020. They are offering two recipes this season: mushroom stuffing and a cranberry royale drink.

Mushroom Stuffing

This savory and earthy dish is perfect for Thanksgiving, featuring tender mushrooms, aromatic herbs, and hearty bread. It’s an excellent alternative or complement to traditional stuffing, especially for vegetarians or mushroom lovers. The dish balances rich flavors and comforting textures, making it a great side that pairs well with other Thanksgiving favorites like turkey, gravy, and cranberry sauce. With its umami depth and seasonal ingredients, this stuffing brings warmth and variety to the holiday table.

Mushroom Stuffing

Ingredients

• 12 cups of one-inch dried bread cubes or dried stuffing mix

• 1/2 cup salted butter

• 2 onions

•1 cup celery

•1 clove garlic

•1/2 lb of your favorite mushrooms

• 2 cups chicken or turkey broth

•1/3 cup fresh parsley

• 2 tsp fresh rosemary

Melt butter in a large saucepan over medium heat. Add sliced mushrooms, onions, celery and minced garlic. Cook until tender. Pour in chicken/turkey stock. Add minced parsley and rosemary and salt and pepper to your liking. Let simmer for 1-2 minutes.

Add bread cubes to a large bowl. Pour the mixture in a bowl and mix. Stuffing should be moist but not mushy. If not moist enough, add water.

Grease a 2-quart baking dish. Add stuffing. Bake for 40-50 minutes at 375 until stuffing is slightly browned on top.

Cranberry Royale

This drink is a festive and refreshing cocktail, perfect for Thanksgiving celebrations. With a blend of tart cranberry juice, a hint of orange, and a splash of dry Lambrusco, it offers a beautiful balance of flavors and a light, sparkling finish. The cranberry brings a seasonal twist, while the Lambrusco adds effervescence, making it an ideal aperitif to start the holiday. Its bright red hue adds a festive touch to the Thanksgiving table, celebrating the flavors and colors of the season.

• 0.5 oz Vodka

• 0.5 oz Orange Juice

• 1.5 oz Cranberry Juice

• 3.0 oz Lambrusco (dry)

Shake the cranberry, orange, and vodka with ice, and strain into a flute or coupe. Top with Lambrusco and garnish with orange peel.

Advertisement
FUND LGBTQ JOURNALISM
SIGN UP FOR E-BLAST

a&e features

Bar Betsie, inviting and intimate, marks one-year anniversary

Published

on

Ralph Brabham, Drew Porterfield, and JP Sabatier are owners of Bar Betsie. (Photo by Scott Suchman)

Not that a basic vodka-soda should ever dare to appear in print on the craft cocktail list at year-old Bar Betsie, but if it did, its name would be written in big black block letters, back-lit, on a marquee behind the 14-seat bar, with its ingredients – Tito’s, seltzer water – sitting visible on a shelf above.

Inviting and intimate, and with that arresting visual representation of cocktail ingredients along the wall, Bar Betsie has brought its vibes-forward approach to a dynamic corner of bustling Union Market. The sophomore effort from owners JP Sabatier, Ralph Brabham, and Drew Porterfield, the trio took a different tack at Bar Betsie than at their other, older (though not by much) 14th Street bar, Jane Jane.

Bar Betsie allowed Sabatier, Brabham, and Porterfield to expand their creativity. The three first connected several years ago, when JP was manager of Maydan and Brabham and Porterfield owned Beau Thai and BKK Cookshop. Immediately hitting it off, they dreamed of opening a bar together and in 2021, it became a reality, in the form of Jane Jane.

Featuring a short list of craft, rotating cocktails and shareable bar snacks, Bar Betsie is Jane Jane’s “grittier, edgier” sister. While Jane is named after Porterfield’s mother, Bar Betsie gets its moniker from Sabatier’s mom.

“While Jane Jane is going on a field trip, Bar Betsie feels like you’re skipping school,” says Brabham. Bar Betsie brings more of a party vibe, he says. They landed in the Union Market neighborhood after thinking through what a second bar might feel like: not a carbon copy, but an atmosphere unique to its physical space and surroundings. Union Market and its transitional nature translates to the bar’s interiors: its mood lighting regardless of time of day, the crushed-velvet booths, the blood-red curved curtains to the bathrooms and kitchen, and the air of timeless mystique contrast to the elevated, buttoned-up cocktail bar that is Jane Jane. No one would bat an eye if a cabaret broke out on top of the bar. When in Bar Betsie, they say, it’s as if the warm lighting cuts through the vibe (and the stories) of 50-year-old cigarette smoke in the air.

They decided to make the cocktail menu more concise: 12 to 15 signature drinks at a time. Tequila and mezcal lead the program (again, a nod to mom Betsie, who prefers agave-based liquors). Drinks rotate seasonally (a cocktail flip is happening this month) and are developed committee-style to ensure that the whole team has input. The Clover Cult has been especially popular, with bluecoat gin, raspberry, vermouth, and lemon, but passed through a high-speed blender that whips the drink into a frenzy: it’s a “yummy, sweet cocktail with foam with a beautiful pink color,” says Brabham.

Beers feature locally brewed options, like from DC Brau and Atlas, alongside a wine program featuring skin-contact wines. And hewing to that party-forward vibe, there’s a host of shooters like the blackberry firing squad with tequila and lime.

As for the food, Bar Betsie has a true kitchen, allowing Sabatier to stretch his cheffy wings (he attended the Culinary Institute of America). Bar snacks are plentiful, including Buffalo chicken dip, a giant pretzel with beer cheese, and chicken tinga nachos that are “fucking delicious” says Raplh. “We’re aiming for food that’s snacky, salty, crunchy, and tasty to pair with the drinks.” Guest chefs show up on Sundays for kitchen cameos.

Since opening Bar Betsie, the trio has welcomed some additional acclaim. They’ve begun to set up activations with other bars; last month, they held a pop-up at new cocktail den Frank’s Wild Years, and there’s an upcoming collaboration with Death &Co, the famed bar in Blagden.

Bar Betsie occupies a unique place in the city’s pantheon of drinking destinations. All three owners are gay, and yet this (like Jane Jane) is not a gay bar.

“We never hide who we are,” say Brabham and Porterfield. “There’s always the recognition of the community we come from, and love, and want to celebrate.” 

They want people to know who they are and what they stand for, showing that by being inclusive and open in their support of the community. They work to ensure that the staff is diverse and inclusive as well. They also dropped an exclusive Easter egg: behind the medicine-cabinet mirrors in the bathroom is a video screen playing footage of drag queens either getting ready, fixing, or removing makeup and wigs. “It’s a little IYKYK moment, something fun and true to who we are as a queer-celebrating and owned space,” they say.

Continue Reading

a&e features

Ryan Murphy’s ‘Monster’ vilifies the lesbian

Netflix show promotes stereotype that queer women are dangerous

Published

on

Ella Beatty stars in ‘Lizzie Borden.’ (Photo courtesy of Netflix)

Ryan Murphy’s “Monster: The Lizzie Borden Story” just premiered on Netflix and became the most watched show on the platform. Murphy and his series are deeply controversial. The past three seasons have focused on convicted killers Jeffrey Dahmer, Lyle and Erik Menendez, and Ed Gein, and have garnered considerable criticism for sensationalizing real-life trauma, exploiting victims for entertainment, and glorifying the perpetrators.

But his newest season centers on Lizzie Borden, the white, affluent Massachusetts woman still referenced today in nursery rhymes who was never convicted of killing her parents Andrew and Abby Borden. As with Murphy’s other seasons, the show plays fast-and-loose with real-life history, instead turning a real-life crime into a psychosexual spectacle. 

In real life, Lizzie was found not guilty by an all-male jury in the highly publicized 1892 trial, largely due to a lack of evidence including blood on her clothing and a murder weapon. Her initial statement contradicted her later testimony but her defense team argued that the morphine a doctor repeatedly gave her likely caused her confusion. But despite the fact that Lizzie was acquitted in court, she was ostracized by her community during her life and has been branded a murderer ever since.

Murphy’s highly fictionalized retelling of Lizzie’s story leans into this accusation not only that Lizzie murdered her father and stepmother with an axe but that she was successful in covering it up with the help of the maid Bridget Sullivan. Murphy not only concocts a sapphic relationship between Lizzie and Bridget, pinning the idea of killing Lizzie’s parents on the widely traveled woman who dyes her hair and is repeatedly called a lesbophobic slur by Lizzie’s stepmother, but also portrays Lizzie as an inspiration to Aileen Carol Wuornos, a woman who killed seven men who solicited sex and was also in a relationship with a woman. 

Further, Murphy’s retelling creates a false ending to Lizzie’s story. While in real life, Lizzie and her sister Emma buy a house called “Maplecroft” and live there for the rest of their lives, Murphy instead imagines Bridget returning sporadically for romantic rendezvous with Lizzie and eventually moving back in with her and marching together for women’s right to vote. In real life, Bridget left town immediately after providing testimony and lived in Montana until she died. 

Lesbophobia is at the heart of this retelling of Borden’s story. Despite the fact that Murphy depicts Lizzie and Bridget having sex and possibly getting married or at least promising themselves to one another wearing flower crowns, there is no evidence that Lizzie and Bridget had any romantic or sexual relationship. If they did have a relationship, it would likely have been hidden and any evidence destroyed, but records show that Lizzie herself refused to call Bridget by her real name, instead referring to her as “Maggie,” the name of their previous maid. It was only Lizzie’s stepmother Abby who called Bridget her real name. In Murphy’s retelling, it’s Lizzie’s stepmother Abby who refuses to learn or use Bridget’s actual name and treats her with disdain along with her stepdaughter.

Some people online argue that we are witnessing Lizzie’s story retold through Wuornos’s perspective, so adding in elements of child abuse and sapphic relationships would make sense, but there is no record that Wuornos ever visited Lizzie Borden’s home, or that she was inspired by Borden throughout her life. Instead, Murphy and his co-creator Ian Brennan use (or I would say exploit) Wuornos as a thematic device to make broad stereotypes about female rage across generations. In doing so, they conflate two real-life examples of violence to sapphic individuals.

Depicting a lesbian relationship in this way is not progress, nor is it fruitful representation today. As sapphic shows are increasingly cut and cancelled, Murphy’s inclusion just reinforces the lesbophobic and sexist stereotype that lesbians and queer women are “dangerous” to straight women and abet or incite violence against men and a family unit. At a time when anti-LGBTQ+ legislation and real-world violence and murder of LGBTQ+ people, especially queer and trans people of color, is exploding, stories that frame murder of a family unit as germinating from a sapphic relationship feed into far right narratives.

They further the myth popularized by far right leaders (including those in the highest echelons of government) that LGBTQ+ people are dangerous, a threat to heterosexual norms and family life, despite the data showing that children of same-sex parents have above average health and well-being according to research by the University of Melbourne.

Today, many LGBTQ+ people feel they have to be (or are forced to be) idealized versions of themselves in order to stave off anti-LGBTQ+ stigma, policing and violence. These “acceptable” behaviors and appearances are rooted not only in cisgender, heterosexual norms but also white supremacy, colonialism, xenophobia, and ableism. It is respectability politics that tell us how we can and should behave (including those perpetuating in the wider LGBTQ+ community) and push LGBTQ+ people to assimilate into a society governed by queerphobic normativity. 

I hope it’s clear that I’m not trying to argue that we cannot and should not have shows that depict queer women who kill, or at the very least queer women who are unethical or morally complex. We need these depictions because they ask difficult questions and they reference how some LGBTQ+ people can be and are unethical. In fact, several public LGBTQ+ figures are associated with employee abuse and exploitation, ableism, and fat phobia. 

But when Lizzie’s sapphic identity is invented to drive the story along, arguably to generate interest (especially straight men’s interest) in this spectacle of historical slop, it’s not a story that invites discourse and dimensionality, it’s one that collapses Lizzie, Wuornos, and queer women’s identities and relationships to plot devices. It objectifies and fetishizes queer women, arguably committing violence against not only Lizzie but also Wuornos.

And when there is so little representation of sapphic relationships on mainstream television or streaming platforms, it makes this the vast majority of representation that queer girls and women will see of themselves first, and that the straight public will see. Historians will know that Murphy’s depiction of Lizzie’s life is wrong, but many viewers will not and may not go digging for the truth.

Why not focus on the stories of bisexual, lesbian, and queer women who really existed, shared their identities (sometimes covertly, sometimes not), and had long-term partners? In fact, “Boston marriages” were common in this time period and referred to women living together when sexual and romantic relationships between women were illegal, partially because penal systems didn’t know how women could have sex with one another and didn’t want to put the idea in “impressionable” women’s minds. Why not focus on these stories instead of creating a fictionalized account? We have always existed; we do not need to invent relationships.

Murphy’s depiction of Lizzie Borden is deeply problematic. Lesbophobia is not the only issue at the heart of Murphy’s drama, but it merits a broader discussion about how mainstream media routinely hurt queer women and is part of perpetuating queerphobic violence, and what we all lose in the process. 

Continue Reading

a&e features

Writing a play about Lincoln leads down a rabbit hole to a closet

As LGBT History Month arrives, new hints that our greatest president was gay

Published

on

Questions about President Abe Lincoln’s sexual orientation have persisted and a new revelation about Lord Byron only adds to the speculation. (Public domain photo by Alexander Gardner)

Abraham Lincoln treasured poetry and it turns out his particular favorites were pretty queer, but I never would have detected that if I hadn’t decided to write a stage comedy about his sex life. In my research for the play, I stumbled across what I believe is new evidence that Lincoln and Joshua Speed were lovers. The remarkable thing is that the evidence has been sitting in plain sight for more than 150 years. 

The rabbit hole swallowed me in 2019, when C.A. Tripp’s revolutionary biography “The Intimate World of Abraham Lincoln” somehow fell into my hands. I was embarrassingly late to the Lincoln-was-gay party—Tripp’s book had come out 14 years earlier—and the wonderful-to-me news that Lincoln played for my team started me plotting out a play, because I was pretty sure if I didn’t know this, lots of people didn’t and inquiring minds want to know, and the young queers of America should be told that they have yet another genius over whom to kvell. 

Historians and myth makers alike—often it’s hard to tell the difference—have always painted Abe straight, and now that it’s in question they’ve gotten peevish and insistent because, c’mon, bro, everybody knows that in the 19th century all the guys were writing each other gushingly romantic letters and sharing a bed every night for four years. Meanwhile, the Queer Studies crowd assures us that they, the inventors of homosexuality, had not yet invented it, so it couldn’t be that. 

But what kind of play to write? I wanted to put at least two of his lovers into it, and no playwright with any sense of drama would omit Abe’s mad, physically abusive, spendthrift wife Mary. To get all of them in the same place at the same time meant bedroom farce. Keeping one’s lovers from knowing about each other is the keystone of bedroom farce and why the sets have so many doors. Speed, the great love of Lincoln’s life, who often visited the White House during the Civil War, would arrive while Lincoln’s wartime lover Army Captain David Derickson was there, too, and Abe would conceal them from each other and from Mary, who is suspicious and dangerous and prone to striking her husband. I also folded in Lincoln’s writing of the Emancipation Proclamation, which in the play is helped along by an invented Black housekeeper, who has suspiciously 20th-century opinions and a shiny new invention: the animatronic steampunk Lincoln robot. “The Loves of Lincoln” finally had its world premiere on June 19 of this year in Memphis, Tenn., where it was nominated for the best new original play of the 2025–26 season, and lost. Now we’re getting to the part about Lord Byron. Wait for it. It’s coming. We’re still setting the scene.

A cute, redheaded, gay Broadway producer told me the play would be stronger with a different kind of ending and for once a producer’s note was spot on—the play needed a final confrontation between Lincoln and Speed over love and slavery. The Speeds had dozens of slaves—lots more than Mary Todd Lincoln’s family, who had a few themselves. To write the scene I needed to know more than I did about the Speed-Lincoln relationship during the war. Speed was helping Lincoln keep the border state of Kentucky in line, but on the other hand his great wealth depended on slavery. 

Time for some research. Enter “Your Friend Forever, A. Lincoln: The Enduring Friendship of Abraham Lincoln and Joshua Speed” (2016, Columbia University Press) by Charles B. Strozier, a “psychobiographer” who does the usual somersaults to explain away Lincoln’s behavior as straight because writing gushingly romantic letters to other guys and sleeping in the same bed for four years was absolutely not gay in the 19th century, which is proved by the fact that all the guys were doing it. Which kind of made me want to build a time machine and stop off in 19th-century Illinois on my way to ancient Greece. And then, suddenly, sitting there quietly on page 45, like a dangling thread on a cardigan begging to be pulled, was the interesting datum that Joshua lent his gangly, athletic bedmate books, among them Joshua’s “favorite”: Lord Byron.

The same Lord Byron who cut a swath a kilometer wide across the comely young men of Greece? The notorious libertine and sodomite—that Lord Byron? Well, yes, and it’s not hard to draw a line straight from there to Lincoln’s closet (coincidentally, one of the doors in The Loves of Lincoln leads into a closet—“Why is my husband always in the closet?”), but for some reason, up to now, no one I know of has drawn that line.

Understand, just reading Byron does not make Josh and Abe homosexuals. Byron was a big seller and lots of straight men read him, though perhaps not while gazing dreamily into each other’s eyes (Joshua’s wide and blue, Abe’s a melancholy gray), and OK we don’t know that’s exactly how it went down, but we do know other interesting things thanks to William Herndon.

Bill was a clerk in Speed’s general store, the store Speed and Lincoln slept above, and later the junior partner in Lincoln’s Springfield law practice. Herndon worshipped Lincoln. After the assassination he interviewed pretty much every significant person in Lincoln’s life, in what Strozier called one of the first oral history projects in America. Naturally, he interviewed Speed, who reported Lincoln’s passion for the poetry of Byron. The sexual significance of the connection between Speed, Byron, and Lincoln has up to now been ignored by all biographers—even the queer ones, like Tripp, who tried and did make the case for Lincoln’s homosexuality.  Speed told Herndon he had introduced Lincoln to Byron: “I don’t think he had ever read much of Byron previous to my acquaintance with him.” Lord Byron’s poetry was a stew of intense male friendship, forbidden sexuality, secrecy, alienation, and erotic misbehavior, and in the wake of his scandalous divorce his name had for years been a transatlantic byword for transgressive sexuality. Byron also became, alongside Burns, Milton and Shakespeare, one of Lincoln’s four favorite writers.

Here’s where things get juicy. Speed said that, in particular, “Lincoln loved The Bride of Abydos.” Byron wrote the poem in the wake of his travels through the Ottoman Empire, which was partly what we today would call sex tourism. The poem’s beautiful young hero Selim is extremely feminized, conceals his true identity from his girlfriend (whom everyone thinks is his sister but they’re cousins), and only later reveals that he has a secret double life—in the case of the poem, as the leader of a band of pirates. Now there’s a secret life with an All-Male Cast. We’ll let you supply the pirate joke that goes right here.

It gets better. Herndon’s admittedly fragmentary notes from the Speed interview also specifically bring up Byron’s “To Inez,” the extraordinary lyric in “Childe Harold” in which a man tells a woman that her beauty gives him no pleasure, that her eyes scarcely charm him, and that she must not attempt to discover his “secret woe” or “unmask” his heart. The subtext that leaps off the page, given that Byron was, as the actor Michael Redgrave described himself to his son, “to say the least of it, bisexual,” is that the speaker is in the closet. In the last stanza, he begs her not to pry:

What is that worst? Nay, do not ask—

In pity from the search forbear:

Smile on—nor venture to unmask Man’s heart, 

and view the Hell that’s there.

So, queer-coded Byronic poetry formed an important part of Lincoln’s imaginative world, and Speed remembered that fact nearly 30 years later, and told it to Herndon almost as if leaving literary breadcrumbs for posterity. As far as I have been able to determine, no previous Lincoln biographer or scholar of Lincoln’s sexuality has examined the queer implications of the Byron poems Speed specifically remembered Lincoln reading. Why has this been missed?

All of this would be meaningless if Speed and Lincoln didn’t understand that Byron was a lover of men, but I assert that they would have. Lincoln was a discerning reader with a famously penetrating, tenacious mind that wouldn’t let go of a thing until he understood it thoroughly—and a huge fund of worldly knowledge. He was by this time in the Illinois Legislature, had campaigned all over the state, and lawyers often encounter the seamy side of life, whether they seek it out or not. Furthermore, although Byron’s indisputable affairs with men weren’t explicitly documented in 19th century biographies and periodicals as they are today (the conventions and laws of the time all but guaranteed euphemism), rumors of Byron’s “unnatural” conduct crossed the Atlantic even during his lifetime. Articles repeatedly referred to an unnamed, horrifying, or “unnatural” offense, a “peculiar enormity,” and conduct violating the “ban of nature.” In 19th century usage, “unnatural crime” was a familiar euphemism for sodomy, while phrases like “peculiar enormity” and “ban of nature” invited readers to imagine sexual offenses too scandalous to name. Why use the words at all if readers weren’t going to get the point? American readers had easy access to Byron biographies and memoirs, including Thomas Medwin’s “Conversations of Lord Byron” and Thomas Moore’s enormously influential “Letters and Journals of Lord Byron,” while American periodicals discussed the Byron memoir burned by his friends and the salacious suspicions around its contents. Lincoln and Speed would certainly have understood that one of the unmentionable sexual accusations surrounding Byron was man-on-man action.

Lincoln’s love of Byron’s queer-coded writings, fostered by Speed, “proves” little on its own, but a lot when added to the rest of the evidence. And it’s part of an even bigger story: reversing the erasure of queerness from history and documenting that many of humankind’s greatest achievements are thanks to queer individuals. Both Lincoln and Speed had beards, literal and metaphorical—they didn’t want their secret spilled while they were alive. But then again, I like to think that when Joshua Speed told William Herndon of Lincoln’s love for those poems, he imagined a day when their love could be decoded and celebrated. Come to think of it, that day is today.

Continue Reading

Popular