Dining with History: Honoring Eleanor Roosevelt

Eleanor Roosevelt, one of the most influential First Ladies in American history, redefined the role through her humanitarian efforts and advocacy for social change. Though she was not known for her love of fine dining, her global travels introduced her to a variety of international cuisines.

 

This thoughtfully curated menu reflects her evolving tastes. Start with deviled eggs, a simple dish she enjoyed, followed by Parisian-inspired braised rabbit gnocchi, acknowledging her appreciation for European flavors. The evening ends with Charlotte Malakoff, a refined French dessert that embodies the elegance of international cuisine.

 

Women’s History Month Honoring Eleanor Roosevelt “The First Housewife of the Country” United Nations Diplomat, and Humanitarian
March 16, 2025 – March 22, 2025
Three Course Wine Pairing | 34 | Three Course Menu | 65

 

Menu

Appetizer 10

Deviled Eggs

Bacon, Paprika, Dill Pickle, Chive

When asked what she and F.D.R. most enjoyed eating, her response was often scrambled eggs, which she learned to make early in her marriage.

Dr. H. Thanisch Bernkasteler Riesling, Mosel, DE

Entrée 40

Braised Rabbit Gnocchi Parisienne

Early Spring Vegetables, Grana Padano, Basil Pesto

Although Eleanor was coined as the worst cook in White House history, her disdain for food lifted when she travelled outside the country, particularly for Parisian cuisine.

Damilano “Marghe” Nebbiolo, Piedmonte, IT

Dessert 15

Charlotte Malakoff

Almond Cream. Ladyfingers, Strawberries

Unfortunately, Eleanor died prior to the rise of Julia Child, but it is believed that she would have reveled in Julia’s recipes, techniques, and command of the kitchen.

Thibaut-Janisson Blanc de Chardonnay, Monticello, VA 

 

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