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
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