“And as he spake, a certain Pharisee besought to dine with him and he went in, and sat down to meat” (Luke 11:38).
Dinner’s ready; come to the table. That is, a Duncan Phyfe, mahogany drop leaf covered with a felt pad from the closet overlaid with a white damask linen, freshly starched and ironed tablecloth. Nothing spared for dinner guests with written invitations, RSVP. Real fresh flower centerpiece and candelabra beneath the Waterford crystal chandelier; Place cards with salt cellars, finger bowls, knife rests and 5-piece place setting, sterling of course. Salad fork and engraved fish knives. Sterling water goblets. Replete with monogramed napkins, all white please.
No drink cans or cell phones at the table. Celery vases and proper tête-à-tête. Dinner dress or cocktail dress does not mean flip-flops. Dinner jacket does not mean that tank tops and ball caps are acceptable.
To dine in Roman times was to “end the fast”: disjejunare. No one needs a dinner horn or bell at Hap’s Grill. Some of the finest dinners were held in Old Salisbury. Mr. Jimmie Wren as in the B.T.G. Wrenn House decorated for the “noblesse oblige.” The who’s who were the Hendersons, the Boydens and the Shobers. Mr. Price was at Livingstone.
A Mr. Theo Buerbaum entertained most delightfully at dinner last evening at the Empire Hotel, where a deliciously prepared and elegantly served dinner was enjoyed. After dinner, all repaired to his home on South Main Street. The affair was enjoyed by the following guests: Messrs. Stephen Lord, V. Wallace, A. Parker, J.M. Brown, Theo F. Kluttz, John S. Henderson, Dave Atwell and P.M. Bernhardt.
Dances and fancy dress balls were held either at the Boyden House or the Meroney Opera House where local talent played “Strauss waltzes, quadrilles and lancers to keep the company well contented.” When this could not be arranged, the citizens would plan a moonlight picnic. “The favorite places were Dunn’s Mountain, and South River at St. John’s Mill on the Yadkin River.” A horse and buggy could be hired from town to cross to the ferry at the old Lindsay Mill. No DUIs, SUVs, DVDs or DOAs.
“Dinner consisting of beaten biscuits, cakes, pies, pickles, fried chicken, country ham and other niceties.” Back in town, “grog shops” were located in the main hotels — the Mount Vernon, National, Boyden House and the Mansion House — and in the first block of East Innes, the first block of Main Street and both sides of East Council Street, not unlike today.
Jack Hall ran a saloon in the market house next door to the Moyle Brothers. In a room of the Civil War Wayside at Council and Lee, David Shuler ran a saloon. C.S. Brown “after making extensive repairs in the Boyden House, had a living stable, bar, billiard saloon and the fare in the dining room included imported lobsters. The Mansion House built in 1833 had a basement bar run by Anthony Bencini, Jason Hunt and William Rouzen. Mr. Brawley “The Rowan Story” lists John A. Snider as operating the bar at the National Hotel and the Phoenix House bar was operated by R.A. Holt.
What will we find with all the street construction coming to town? We might “dig up” some old wounds. “Bring these men home and slay and make ready for these men shall dine with me at noon” (Gen. 43:15).
Do not put your napkin on your empty plate, remember to push your chair up to the table and send a “Bread and Butter” note soon.
Clyde is a Salisbury-based artist.
