"He ate heartily, and much vegetable food, preferring French cookery, because it made the meats more tender."

-Thomas Jefferson Randolph


Half-French-Half Virginian ... Dining with the President ... Wine, Beer, and Cider ... Monticello's Enslaved Cooks

Half French-Half Virginian

"Dinner is served in half Virginian, half French style, in good taste and abundance. No wine is put on the table till the cloth is removed."
-Daniel Webster, 1824

Dining with the President

"Never before had such dinners been given in the President's House"
-Margaret Bayard Smith


Wine, Beer, and Cider

"no nation is drunken where wine is cheap"

-Thomas Jefferson, 1818

Provisioning the House

Vegetable Garden and Orchard

Monticello's expansive garden terrace and orchards served as both a source of food and an experimental laboratory.

Monticello's Enslaved Cooks

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Available from The Shop at Monticello

Through the Seasons

A collection of historic recipes from the kitchens of Mary Randolph, author of The Virginia House-Wife with commentary by culinary historian and gardener Leni Sorensen, PhD.

Dining at Monticello

Ten essays discuss topics such as the groceries and wine imported from Europe, the recent kitchen restoration and the African Americans who participated in Monticello's rich food culture at every stage. Seventy-five delicious recipes from Jefferson family manuscripts, updated by editor Damon Lee Fowler, are authentic to the period and accessible to today's home cook.

The President's Kitchen Cabinet

Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington.