Join us for history on Chevalier de Saint Georges


Please join us...



The Chevalier de Saint-Georges: 18th Century Black Violinist and Swordsman

 20201112-parisaffaircover---susanne-dunlapThursday, November 12, 7:00 - 8:30 PM EST

Join historical novelist and music historian Susanne Dunlap, Smith College class of 1976, for an audio-visual presentation about the life of one of the most fascinating historical figures in her novel, The Paris Affair: Joseph Bologne, Chevalier de Saint-Georges. Saint-Georges was notable not only for being the finest violinist in Paris at that time, but also a composer, music director, and expert swordsman.

Joseph's eventful life spans pre-revolutionary Paris, an active role in the French Revolution through the Duc d'Orleans, and journeys to London and a period in prison. But those weren't the only qualities that distinguished the extraordinary man. Known as the Black Mozart, he was also of mixed race. His father was a landowner in Guadaloupe, and his mother, an enslaved servant - a beautiful Black creole who was a maid to the elder Bologne's wife.  


Click here for more information and to register

Limit: 100 participants
Free of charge  for members and non-members
You must be registered before 3:00 PM on Thursday, November 12, 2020, to join the event.
The Zoom link and password details will be shared the day before and again on the day of the event.




For more than sixty years, Smith College clubs around the country have been selling Georgia pecans at holiday time to raise money for college scholarships. Dorothy Lobrano Guth '50 started this fundraising effort for the New York Smith Club about fifty years ago.

The NYC Club continues to offer the three most popular selections: Mammoth halves, milk-chocolate-covered, and dark-chocolate-covered. Additional varieties (such as cinnamon, glazed, or clusters) are available by special request.

These pecans make a wonderful holiday treat and as always, the net proceeds go to the Smith Scholarship Fund!

Click here for more details and to order



Enjoy this recipe from Dottie Guth '50 this holiday season! 

On December 14, 1977, The New York Times Living Section devoted two pages to Pecans. Both Mimi Sheraton and Craig Claiborne had lengthy articles on Pecans, including some recipes. Claiborne reported that, according to Dorothy Lobrano Guth, Smith ’50, the idea of pecans for scholarships started in 1951 as the idea of the Westchester County Smith College Club. The New York Smith Club started selling PECANS in 1975. At that time, the Club had its headquarters at the Hotel Berkshire, on Madison and 52nd Street, a building was later converted into an apartment building. In 1977 the price was $5.50 a pound, which covered handling and postage. Here is one of Dottie Guth’s favorite Pecan recipes.


2 cups Pecan Halves

1 tablespoons Worcestershire sauce

1 heaping tablespoon butter

1 dash Tabasco sauce

Salt to taste



Heat the oven to 300 degrees and line a cookie sheet with paper towels. Melt butter with worcestershire sauce and tabasco.  Mix well.  Remove from heat and add the pecans. Stir and mix for at least 5 minutes so each nut is well coated and the sauce is absorbed. On the lined cookie sheet, spread the nuts evenly and bake for 15-20 minutes until crisp, watching carefully so that they brown but do not burn. Transfer the baked pecans onto a clean sheet, and salt well.  Cool thoroughly and store in tight containers.


These pecans go well with a glass of wine at cocktail hour – and also make a great holiday gift! 



[go to article]

The Smith College Club of New York City respects your privacy!
To make sure these communications are not mistakenly blocked in the future by your spam-blocker, please add '' and '' to your approved-senders-list. If you no longer wish to receive correspondence of this kind from the Smith College Club of New York City please follow this unsubscribe link:[email]. You will be removed from receiving any further e-mails at that point. Please allow up to 72 hours to process.