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Guests received an invitation elegantly penned on parchment, with an amusing twist: invitations were written on the wing of a pterodactyl. With excitement, they gathered for the evening's festivities, which would see famed scientists and newspaper editors joined together in a historic dining experience that blurred the lines between science and gastronomy.

A Lavish Menu of Eight Courses

The menu depicted a grand culinary journey, beginning with soups and fish, followed by a choice of roasted meats, including turkey, ham, and pigeon pie. The entrees, written in French, included many dishes reflective of the time, such as lamb with tomatoes, curried rabbit with rice, and, of course, partridge salmi.