Open Hearth Cooking Classes
Are you interested in historic foodways? Do you want to learn how to cook in your fireplace? Do you have a beehive oven and ever wondered how to heat it and bake in it? Please join us this winter to prepare and eat savory and sweet dishes under the guidance of our experience open hearth cooks.
A series of seven one-day classes, each with its own theme, has been scheduled for Saturdays in February and March 2016. Classes are held in the kitchen of the 1786 Hall Tavern. The hearth cooks will teach you a variety of cookery techniques and lead discussions on 18th- and early 19th-century food preparation, preservation technology, seasonality, diet, and the availability of local and imported foodstuffs. New this year, three classes will focus on old cookbooks. While the food is cooking, a visit to a kitchen of a historic house is part of the experience. A bibliography on open hearth cookery will be distributed.
You will participate in the process and assist hearth cooks in the tasks undertaken. We recommend that you dress comfortably, bring an apron, pen, and paper for notes. After the food is prepared, you will sit down to enjoy the fruits of your labor. (You may also bring a brown bag lunch.)
February 6, 10 a.m. – 2:30 p.m.
Basics: From Hearth to Table
For the beginner, come try a range of hearth cooking techniques and equipment.
February 13, 4 p.m. – 8 p.m.
Supper at the Hall Tavern: Special Evening Class
Come and prepare hearty tavern fare and enjoy supper by the fire.
February 20, 10 a.m. – 2:30 p.m.
Cooking with Gervase Markham: Exploring 17th-Century English Cooking
February 27, 10 a.m. – 2:30 p.m.
Baking in the Beehive Oven
Come learn how to fire the oven. We will bake bread and pies in the beehive oven.
March 5, 10 a.m. – 2:30 p.m.
Cooking with Hannah Glasse: The Quintessential English Cookbook of the 18th Century
March 12, 4 p.m. – 8 p.m.
Supper at the Hall Tavern: Special Evening Class.
Come and prepare hearth tavern fare and enjoy supper by the fire.
March 19, 4 p.m. – 8 p.m.
Cooking with Amelia Simmons: The First American Cookbook
Basics: From Hearth to Table
For the beginner, come try a range of hearth cooking techniques and equipment. - See more at: http://historic-deerfield.org/event/workshops/open-hearth-cooking-classes-2/#sthash.dzuLOHKG.dpuf
Basics: From Hearth to Table
For the beginner, come try a range of hearth cooking techniques and equipment. - See more at: http://historic-deerfield.org/event/workshops/open-hearth-cooking-classes-2/#sthash.dzuLOHKG.dpuf
Basics: From Hearth to Table
For the beginner, come try a range of hearth cooking techniques and equipment. - See more at: http://historic-deerfield.org/event/workshops/open-hearth-cooking-classes-2/#sthash.dzuLOHKG.dpuf
Are you interested in historic foodways? Do you want to learn how to cook in your fireplace? Do you have a beehive oven and ever wondered how to heat it and bake in it? Please join us this winter to prepare and eat savory and sweet dishes under the guidance of our experience open hearth cooks.
A series of seven one-day classes, each with its own theme, has been scheduled for Saturdays in February and March 2016. Classes are held in the kitchen of the 1786 Hall Tavern. The hearth cooks will teach you a variety of cookery techniques and lead discussions on 18th- and early 19th-century food preparation, preservation technology, seasonality, diet, and the availability of local and imported foodstuffs. New this year, three classes will focus on old cookbooks. While the food is cooking, a visit to a kitchen of a historic house is part of the experience. A bibliography on open hearth cookery will be distributed.
You will participate in the process and assist hearth cooks in the tasks undertaken. We recommend that you dress comfortably, bring an apron, pen, and paper for notes. After the food is prepared, you will sit down to enjoy the fruits of your labor. (You may also bring a brown bag lunch.)
- See more at: http://historic-deerfield.org/event/workshops/open-hearth-cooking-classes-2/#sthash.dzuLOHKG.dpufDate and Time
Saturday Feb 6, 2016
10:00 AM - 2:30 PM EST
10 a.m. to 2:30 p.m. - March 12 & 19 4 to 8 p.m.
Location
Historic Deerfield, Deerfield
Fees/Admission
The registration fee for each class is $60.00 per person ($55.00 for members). Register online or download a registration form (coming soon). Please make checks payable to: Historic Deerfield, Inc. Mail completed form to: Cooking Class, Historic Deerfield, P.O. Box 321, Deerfield, MA 01342. Registration fees will be refunded if cancellation is made by 12 p.m. on the Thursday preceding the program. Participants will receive a confirmation letter.
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Contact Information
(413) 775-7217
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