America 250 - Dinner & Dialogue
Thursday, 5 November 2026, 23:00
America 250 - Dinner & Dialogue · 234 N Front St, Wrightsville, PA 17368, USA, York
Join us for an America 250 celebration and an evening of DINNER & DIALOGUE at John Wright Restaurant in Wrightsville, Pennsylvania. This event is hosted by Bobblehead George and John Wright Restaurant. The evening will include an America250 panel discussion with will include historians Jim McClure, Scott Mingus, Sr., Dominish Miller, Codie Eash, and Pennsylvania State Representative Joe D'Orsie!
John Wright's Executive Chef, Jim Switzenberg will be preparing a meal honoring the Tastes of the Founding Generation (1770s-1790s)
A Silent Acution will also be held during the evening!
This event is a fundraiser for Bobblehead George. We are a NPO that creates free educational content for students across this nation. You can find our work and learn more about us at: bobbleheadgeorge.org
Entrées
George Washington’s Tavern-Style Roast Beef Slow-roasted prime beef served with a rich, traditional red wine and mushroom bone reduction.
Historical Note: General Washington was famous for his fondness for simple, hearty roasted meats. Roast beef was a permanent staple at late 18th-century tavern dinners and military headquarters alike.
Thomas Jefferson’s Atlantic Chesapeake Rockfish Pan-seared local rockfish accompanied by a delicate herbed butter and white wine reduction.
Historical Note: Jefferson was a renowned seafood enthusiast who kept meticulous notes on the seasonal availability of fish in the Mid-Atlantic. Fresh local catches were highly prized on his Monticello dining tables.
John Adams’ Cider-Braised Pork Loin Thick-cut roasted pork loin braised slowly with local orchard apples, warm autumnal spices, and hard cider.
Historical Note: Representing New England traditions, John Adams famously began nearly every morning with a tankard of hard cider and deeply appreciated rustic, comforting apple-braised meats.
Starch
Thomas Jefferson’s Colonial "Macaroni Pie" Classic baked macaroni layered with sharp cheddar cheese and cream, topped with toasted breadcrumbs.
Historical Note: While serving as Minister to France, Jefferson fell in love with European pasta. He famously brought a macaroni machine back to America and served this iconic baked pasta dish at a White House state dinner in 1802, popularizing it across the young nation.
Vegetable
Monticello Garden Roasted Root Vegetables A seasonal medley of honey-glazed carrots, parsnips, and turnips roasted with wild herbs
Historical Note: Jefferson was an avant-garde horticulturist who grew over 330 vegetable varieties at Monticello. Root vegetables were essential winter sustenance in the 1780s and were prominently featured at his legendary, vegetable-forward dinner gatherings.
John Wright's Executive Chef, Jim Switzenberg will be preparing a meal honoring the Tastes of the Founding Generation (1770s-1790s)
A Silent Acution will also be held during the evening!
This event is a fundraiser for Bobblehead George. We are a NPO that creates free educational content for students across this nation. You can find our work and learn more about us at: bobbleheadgeorge.org
Entrées
George Washington’s Tavern-Style Roast Beef Slow-roasted prime beef served with a rich, traditional red wine and mushroom bone reduction.
Historical Note: General Washington was famous for his fondness for simple, hearty roasted meats. Roast beef was a permanent staple at late 18th-century tavern dinners and military headquarters alike.
Thomas Jefferson’s Atlantic Chesapeake Rockfish Pan-seared local rockfish accompanied by a delicate herbed butter and white wine reduction.
Historical Note: Jefferson was a renowned seafood enthusiast who kept meticulous notes on the seasonal availability of fish in the Mid-Atlantic. Fresh local catches were highly prized on his Monticello dining tables.
John Adams’ Cider-Braised Pork Loin Thick-cut roasted pork loin braised slowly with local orchard apples, warm autumnal spices, and hard cider.
Historical Note: Representing New England traditions, John Adams famously began nearly every morning with a tankard of hard cider and deeply appreciated rustic, comforting apple-braised meats.
Starch
Thomas Jefferson’s Colonial "Macaroni Pie" Classic baked macaroni layered with sharp cheddar cheese and cream, topped with toasted breadcrumbs.
Historical Note: While serving as Minister to France, Jefferson fell in love with European pasta. He famously brought a macaroni machine back to America and served this iconic baked pasta dish at a White House state dinner in 1802, popularizing it across the young nation.
Vegetable
Monticello Garden Roasted Root Vegetables A seasonal medley of honey-glazed carrots, parsnips, and turnips roasted with wild herbs
Historical Note: Jefferson was an avant-garde horticulturist who grew over 330 vegetable varieties at Monticello. Root vegetables were essential winter sustenance in the 1780s and were prominently featured at his legendary, vegetable-forward dinner gatherings.
