When Charles Dickens was born on Feb. 7, 1812, Benjamin Parry already had secured permission to build the first bridge from New Hope to Lambertville, and construction was under way.
By that time Mr. Parry had become the “king of the hill” in New Hope, operating the largest gristmill in the area, and several other mills along the Delaware River. He had obtained a patent for his invention that dried grain, making it possible to ship it overseas, and a license to open the first commercial bank in town.
Author Dickens’ first work, “Sketches of Boz,” was published in 1836, just a few months before Mr. Parry’s son, John, became the first burgess (or mayor) of New Hope.
And in 1859 when Mr. Dickens’, “A Tale of Two Cities,” was published, Mr. Parry’s son, Oliver, had become one of the most important developers of housing in Philadelphia.
On Dec. 1, the New Hope Historical Society presented a Dickens Dinner at Parry’s Mansion on South Main Street in New Hope.
No doubt Mr. Parry’s Quaker family never experienced the level of elegance and haute cuisine that was served on Oliver Parry’s Paris china that evening.
New Hope residents and Historical Society members, Robert Facchina and Susan Lauyer had won the dinner for 12 guests at the society’s Garden Party auction last June, with their bid of $5,000.
Chef Thom Smyth’s sumptuous preparations would certainly have been the envy of old Mr. Fezziwig, himself.
Before dinner, the guests enjoyed a Victorian buffet, including green gazpacho, artisanal gravlax, assorted olives, cauliflower Milanese, zucchini parmigiano, caramelized endive with Serrano ham, black trumpet mushrooms, Sicilian eggplant caponata, caramelized fennel, broccoli rabe with garlic and oil, grilled asparagus, roasted red beets, cipollini onions and pepperonata rustica.
Sommelier, Bryce Sanders, served Veuve Cliquot, a brilliantly matched libation.
Dinner began with Foie Gras accompanied by Oloroso Sherry, then Port marinated pheasant stuffed with duck liver pate, served with a 1983 Grand Cru Bordeaux.
This was followed by grilled lobster with epazote and roast red pepper and green rice served with Louis Latour Meursault 2009; then salt and spice beer-marinated braised beef back ribs with Nantes carrot slaw and potato pave beautifully paired with Corton, Clos Des Meix, Grand Cru, 1993, Comie Senard Burgundy.
After enjoying Stilton cheese with Warres late bottled vintage 2001, guests were escorted to the Parry Mansion’s Victorian porch by society president, Dee Dee Bowman, where they had a perfect Grand Marnier soufflé, coffee and brandy, and the traditional Christmas log.
Society board members Edwin Hild, Cecily Laidman, Jeanne Robinson and Roy Ziegler (executive director), Deborah Lang and members, Jo and Dave Kemble, Henry Miller, Paul and Donna King Trenchard donned Victorian garb to serve the guests.
Board member, Richard Gacek, provided chauffeur services. Chef Thom Smyth was assisted in the kitchen by society members, Ophelia Hurst and Charles Tarr.
This was the fourth annual Dickens Dinner presented by the New Hope Historical Society. All proceeds from the event benefit the preservation of the Parry Mansion. For information about membership in the Historical Society call 215-862-5652 or email: newhopehistoricalsociety.org.

