A 19th Century Antislavery Dinner will be held at site of Inaugural meeting of the 1835 NYS Antislavery Society Meeting Saturday, October 19, 2013, at 5 pm. The 19th Century Buffet Dinner begins with Mock Turtle Soup, followed by four entrees of Breaded Pork Cutlets with Fried Apples, Boiled Corned Beef and Cabbage, Ragout of Mutton and Vegetables, and Roasted Capon with Dried Fruit Stuffing served with sides of Baked Macaroni au gratin, Greens and Mashed Turnips, Succotash, and Crackling Bread. The Maple Apple Pan Dowdy dessert demonstrates the abolitionists’ desire to avoid using slave sugar.
Kerry Beadle, Executive Chef at The Copper Turret in Morrisville NY, and Lindsey Skerker, 2013 Colgate University Upstate Institute Fellow at the National Abolition Hall of Fame and Museum, have collaborated on research and development for a 19th Century menu for the Annual Dinner of the National Abolition Hall of Fame and Museum (NAHOF) at 5 p.m. Saturday, October 19, 2013 at the Smithfield Community Center, 5255 Pleasant Valley Road – the site of the inaugural meeting of the New York State Antislavery Society October 22, 1835, the location of the Town of Smithfield municipal offices, and the home of NAHOF.
The public is encouraged to participate in this experiential dining, as well as to attend other NAHOF Induction Weekend programs October 18 – 20, 2013.
Reservation information is available at www.nationalabolitionhalloffameandmuseum.org or by e-mailing mercantile.gerritsmith.org or email@example.com, or calling (315) 684-3262.