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Open Hearth Cookery for the Refined Palate

$525.00

Think open hearth cooking and fine dining are an oxymoron? Think again!  Let’s take advantage of the wide variety of fall-harvested fruits, vegetables, and other traditional fall foods this three-day weekend to prepare and then dine on six sumptuous hearth-cooked meals, all while learning proper fire management and cooking techniques for the hearth and bake oven. The menu includes over 20 “receipts” from period sources ranging from 17th C Paris (LaVarenne) and Amsterdam (The Sensible Cook) to 17th and 18th C London (Glasse, Smith, Dodsley) and early 19th C America (Lee, Rundell, Child).  All cooking tools and ingredients are provided and participants at all skill levels are welcome! 

Overnight accommodations within the Village encouraged, as Class will run from 1 pm to 7 pm on Day 1,  from 9 am to 7 pm on Day 2  and from 9 am to 3pm on Day 3, providing participants dinner on Day 1, lunch and dinner on Day 2 and brunch and an early dinner on Day 3 (to facilitate participant travel home).

Please note:  Workshop not suitable for those with nut allergies.

Workshop will start at 1:00 pm on the 1st Day.

All participants must be 18+ years old.

Think open hearth cooking and fine dining are an oxymoron? Think again!  Let’s take advantage of the wide variety of fall-harvested fruits, vegetables, and other traditional fall foods this three-day weekend to prepare and then dine on six sumptuous hearth-cooked meals, all while learning proper fire management and cooking techniques for the hearth and bake oven. The menu includes over 20 “receipts” from period sources ranging from 17th C Paris (LaVarenne) and Amsterdam (The Sensible Cook) to 17th and 18th C London (Glasse, Smith, Dodsley) and early 19th C America (Lee, Rundell, Child).  All cooking tools and ingredients are provided and participants at all skill levels are welcome! 

Overnight accommodations within the Village encouraged, as Class will run from 1 pm to 7 pm on Day 1,  from 9 am to 7 pm on Day 2  and from 9 am to 3pm on Day 3, providing participants dinner on Day 1, lunch and dinner on Day 2 and brunch and an early dinner on Day 3 (to facilitate participant travel home).

Please note:  Workshop not suitable for those with nut allergies.

Workshop will start at 1:00 pm on the 1st Day.

All participants must be 18+ years old.

Instructors

Becky Hendricks

Becky is an Independent Museum Professional and Historic Foodways Researcher of mid-17th through early 19th C receipts, cooking techniques, historic tools and gardens.  She has over 25 years’ experience as a chef and hearth cook – actively providing historic foodways demonstrations, workshops, instructions and catering at living history sites and events throughout New England and Eastern New York.