Monday, October 31, 2011

Charlotte at War: How Charlotte fared in America’s wars

During World War I, Charlotte’s national profile skyrocketed with the opening of Camp Greene, a huge army training base on the city’s west side. Recruits came from across the United States to prepare here to fight in the trenches of Belgium and France. That’s part of the fascinating but little-known history of Charlotte’s role in America’s wars. The wars that defined America have also shaped our city. Along with gold mining and trains, Charlotte was strongly impacted by war through the centuries, from the Indian Wars to the war in Afghanistan. In honor of Veteran’s Day, popular history speaker David Erdman, a Charlotte lawyer, returns to The Duke Mansion for a fast-paced, picture-filled presentation on this hidden part of Charlotte’s history. Join us for “Charlotte at War” on Sunday, November 6, 3 pm at The Duke Mansion. The talk is free but reservations are required. To reserve your spot, call 704-714-4445 or email ecovington@tlwf.org. “Charlotte at War” is part of the Explore History! Series from The Duke Mansion (www.dukemansion.org) and Levine Museum of the New South (www.museumofthenewsouth.org).

Thursday, October 13, 2011

Haunted Mansion Costume Party

We're so excited about our Haunted Mansion Costume Party on Friday, October 28, from 6:30 pm until the witching hour. It's a benefit for The Mansion. Tickets are $125 ($75 of that is tax-deductible). Support The Mansion while enjoying the best Halloween party in town. Groove to music from Bad Daddies. Bid on jewelry, trips, Panthers tickets and more at our auction. And of course, sink your fangs into the incredible food from Chef Harrison! Here's more on the menu. See you there!
Butler Passed Hors d’Oeurves Epidermis Crostini Prosciutto Crostini with Lemony Fennel Slaw Fried Eye Balls Risotto stuffed with Oysters Severed Finger Treats Grilled Bratwurst with Sauerkraut and Apple Slices Reception Menu Sinister Soup Sips Pumpkin Squash Soup with Gruyere Croutons and Pumpkin Seed Oil Served in the “Great Pumpkin” Fruits of the Haunted Forest Salads Arugula Salad with Goat Cheese, Cranberries and Candied Pecans Balsamic Fig Dressing Turkey “Ghoul”ash with Paprika Sauce Served over Green Beans and Egg Noodles Rest in “Peas” Scallops Baked Sea Scallops with Parsley Walnut Breadcrumb Crust Served over Pea Risotto and Cremini Mushrooms Stake of Steaks Beef Shortribs, Butter Roasted Brussel Sprouts and Bacon Skewers Dessert Station Cinnamon Sugar Pumpkin Spice Donuts Mint Chocolate Chip Cookies Lemon Meringue Ghosts And Late Night Snacks