America 250 - Dinner & Dialogue · York · Nov 5, 2026

Join us at John Wright Restaurant in Wrightsville, Pennsylvania for a celebration of America250! This event is hosted by Bobblehead George and John Wright Restaurant. The evening will include: panel discussion which will include historians Jim McClure, Scott Mingus, Sr., Dominish Miller, Codie Eash, and Pennsylvania State Representative Joe D'Orsie. silent auction a brilliant meal from John Wright's Executive Chef, Jim Switzenberg honoring the Tastes of the Founding Generation (menu details below). Cost of the event is $75. $40 (plus taxes) will be initially charged to hold your seat. The additional $35 will be collected by John Wright Restaurant at the end of 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.  A cash bar will be on hand!