Visit Thomas Jefferson’s Monticello April 23 and learn about the history of America’s beloved Macaroni and Cheese.
Led by Professor Karima Moyer-Nocchi (Siena University, Tuscany, Italy), this hybrid class will trace this iconic dish from its earliest origins through the present day—including a discussion of Thomas Jefferson and enslaved chef James Hemings, who are often credited with popularizing macaroni and cheese in the United States.
Those attending the class in person will have the chance to sample this historic dish as prepared by Monticello Executive Chef, David Bastide. Both in-person and virtual attendees will receive recipes to try at home. Space is limited; get your tickets today!
More information here.