Alexander Hamilton at the table

At the tables of the East Coast elite around 1790, meals were not served in French-style succession, but by "removes" (services) placed all together on a large, laden table—the famous groaning board. An imposing roast sits at the center, surrounded by root vegetables, savory and sweet pies, pickles, and breads. The meal opens and closes with toasts raised in Madeira wine, and guests sample a bit of everything within arm's reach.

The fortified wine from the island of Madeira, sweet and tangy, is THE wine of the Founding Fathers: shipped by the barrel, it withstands the heat of the hold and never turns. They raise their glass of Madeira at every toast, use it to deglaze sauces, and flavor punches. Along with rum and molasses from the West Indies—where Hamilton grew up—it is the flavor that connects his Caribbean youth to his political dinners in Philadelphia.