Sun Jul 14, 6:00 PM - Sun Jul 14, 9:00 PM
65 Jumel Terrace,, New York,, NY 10032

Community: Upper East Side

Description

Come celebrate with the Morris-Jumel Mansion for a historically-inspired multi-course dinner, featuring 18th Century dishes.

Event Details

The Annual George Washington Dinner commemorates the cabinet dinner held at what was then known as Mt. Morris on July 10th, 1790, attended by President George Washington and his wife Martha, Vice President John Adams and his wife Abigail, Thomas Jefferson, Eliza and Alexander Hamilton, and other prominent cabinet members.

5:00 | VIP Preview

6:00 | Cocktail Hour

7:00 | Program & Dinner on the North Lawn




Program - Historian Ramin Ganeshram will speak about her book "The General’s Cook" and how Hercules, George Washington’s enslaved chef, became famous for both his culinary prowess and for ruling his kitchen like a commanding general.

Entertainment - 18th-century music will be provided by Washington Heights Chamber Orchestra

Menu - The George Washington Dinner will feature a series of 18th-century inspired dishes, wine, and specialty cocktails.

VIP PREVIEW: America’s First Octagon Restored: Highlighting the restoration of the Octagon Room - Guests will have the opportunity to step inside the Morris-Jumel Mansion before the dinner for a special tour of the museum focusing on the recently unveiled restoration of the Octagon Room. Hear from our team of consultants and conservators on reinterpreting the first Octagon-shaped room in the colonies. Ticket also includes the opportunity for a book-signing and conversation with our featured speaker, Ramin Ganeshram, author of “The General’s Cook” and early admission to the cocktail hour. Limited number of tickets available.

About the Featured Speaker - Ramin Ganeshram, the author of "The General's Cook," which tells the story of Hercules, President George Washington’s enslaved chef, who was famous for both his culinary prowess and for ruling his kitchen like a commanding general. Ganeshram is a veteran journalist, who has written features for the "New York Times" and for "New York Newsday." As a professionally trained chef with a Master's degree in Journalism from Columbia, she is a celebrated food columnist who has been awarded seven Society of Professional Journalist awards for her work and an IACP Cookbook of The Year Award. Ganeshram is the author of several cookbooks. As an American of Trinidadian and Iranian heritage, she specializes i

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