Spring Fling: Open Hearth Cookery for the Refined Palate
Think open hearth cooking and fine dining are an oxymoron? Think again!
With an emphasis on the wide variety of fresh produce and traditional foods available in the late spring, participants will prepare and then dine on six sumptuous hearth-cooked meals over the course of this three-day workshop, all while learning proper fire management and cooking techniques for the hearth and bake oven.
The weekend’s 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!
Please note: Workshop not suitable for those with nut allergies.
Please note: 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).
Duration: 3 Days
Dates: May 30th - June 1st 2025
Includes:
$60 in Materials
Limited to: 6 Students
More: Workshop Information
All workshops begin at 9:30am on the first day of the program.
All participants must be 18+ years old.
Think open hearth cooking and fine dining are an oxymoron? Think again!
With an emphasis on the wide variety of fresh produce and traditional foods available in the late spring, participants will prepare and then dine on six sumptuous hearth-cooked meals over the course of this three-day workshop, all while learning proper fire management and cooking techniques for the hearth and bake oven.
The weekend’s 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!
Please note: Workshop not suitable for those with nut allergies.
Please note: 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).
Duration: 3 Days
Dates: May 30th - June 1st 2025
Includes:
$60 in Materials
Limited to: 6 Students
More: Workshop Information
All workshops begin at 9:30am on the first day of the program.
All participants must be 18+ years old.
Think open hearth cooking and fine dining are an oxymoron? Think again!
With an emphasis on the wide variety of fresh produce and traditional foods available in the late spring, participants will prepare and then dine on six sumptuous hearth-cooked meals over the course of this three-day workshop, all while learning proper fire management and cooking techniques for the hearth and bake oven.
The weekend’s 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!
Please note: Workshop not suitable for those with nut allergies.
Please note: 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).
Duration: 3 Days
Dates: May 30th - June 1st 2025
Includes:
$60 in Materials
Limited to: 6 Students
More: Workshop Information
All workshops begin at 9:30am on the first day of the program.
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.