He fled the colony in 1775, ending 168 years of British rule. The Earl’s ancestor, the 4th Earl of Dunmore, was the last royal governor of Virginia. The celebration marked the first time a descendant of a royal governor of Virginia had dined at the Palace since Virginia became a commonwealth. On a May evening in 1976, the members of the British Bicentennial Heritage Mission were invited to a supper at the Governor’s Palace to honor one of their number, the Earl of Dunmore. In colonial days royal governors celebrated British sovereigns’ birth nights.
Fresh strawberry mousse (Veuve Clicquot Yello Label, Dry), demitasse and liqueurs.
Mushrooms Bordelais (Williams and Humbert Dry Sack), boneless breast of chicken with Virginia ham, baby green beans, Amadine (Batard Montrachet, 1953). Clear green turtle soup, amontillado and cheese straws. Here is the menu of the dinner in honor of Her Majesty, Queen Eliabeth II and His Royal Highness, Prince Philip at the Williamsburg Inn. In her letter of thanks, Queen Elizabeth wrote that she and Prince Philip had enjoyed that dinner more than any other dinner in their travels anywhere. The dinner set before the royal couple compared with the lavishness of colonial entertaining, was simple, but it did include some traditional dishes in modern dress. The menu that was to be presented to them in Washington the day before, in addition to the New York City menu the following day offered these clues to their Williamsburg hosts of the couples’ cooking food recipes preferences. The royal couples’ preferences were discreetly discovered. Stanley of Virginia, to attend the 350th anniversary celebration of the founding of Jamestown.Ĭolonial Williamsburg’s dinner in their honor was carefully planned. On the last lap of a three-week tour of the Eastern United States in 1957, Queen Elizabeth and Prince Philip came to Williamsburg, at the invitation of Governor Thomas B. Foreign guests are given the opportunity to spend a quiet evening following the long flights from their homelands before taking a helicopter trip the next morning to the White House in Washington, D.C. These dignitaries have an opportunity to learn about colonial America through the many exhibits on display in the Williamsburg buildings. The President of the United States invites may foreign heads of state officially visiting the United States to come to Williamsburg, Virginia. Menus, printed in old-style Caslon, a typeface used in colonial America, list modern dishes along with the old familiar southern foods: chowders, fried chicken, spoon bread and cornsticks, pecan pie, and the Tidewater’s specialties – Virginia ham and Sally Lunn. It was the first cookbook published in British America.įour eighteenth-century taverns, the King’s Arms, Christiana Cambell’s, Josiah Chowning’s and Shields provide dining facilities for modern day visitors. First published in London in 1727, The Compleat Housewife was reprinted by William Parks of Williamsburg in 1742. Hannah Glasse and The Compleat Housewife by Mrs. Two of the most popular eighteenth-century cookbooks used in Virginia were The Art of Cookery Made Plain and Easy by Mrs. The Virginia housewife depended on the use of English cookbooks for cooking food recipes. In addition to a choice of wines, only those taverns with good cooks in the kitchen following cooking food recipes were profitable. Each tavern-keeper was expected to provide his patrons with a choice of fish, meat, fruits and vegetables in season. The taverns of Williamsburg offered meals, drinks and lodging. Engaged one way or another in tobacco growing, almost all Virginians lived on the land. Soon they were growing more corn than wheat. The first settlers had brought wheat with them, but were introduced to corn by the Native Americans. Domestic animals, vegetables and fruits from England thrived in the new climate. The Tidewater forests and waterways were well-stocked with fish and game.
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