Hearth Dinners
Hearth Dinners are not being offered at this time because we are in the
process of developing some exciting new dining experiences. In the meantime,
please consider the other options in our foodways program. If you are interested
in learning 19th-century cooking, there is Making Cheese, Open-Hearth Cooking,
or Ketchup in the 19th Century. If you are interested working side-by-side
in costume with one of our cooks, there is the Kitchen Experience. Descriptions
for these classes are listed below. If you have children age 12 and older
who are interested in learning to cook, please see the Youth Programs catalog
for Beginning Foodways or Beginning Boys’ Cooking classes during Summer
Sampler
Download catalog
& registration form
Making Cheese
Saturday, Apr. 26, 9:30 a.m.-4 p.m.
OR Saturday, May 3, 9:30 a.m.-4
p.m.
Join the Jones Farm cook to learn 19th-century cheese-making techniques
and the importance of the farm dairy during this time. Prepare a hearty
noon meal, and take home a share of the finished cheese.
Instructor: Marcia Swingle
Fee: $55/$35 members
Materials fee: $10 due to instructor at class
Location: Jones Farm
Open-Hearth Cooking
Saturday, May 3, 9:30 a.m.-4:30 p.m.
Learn the basic techniques of black-kettle cooking in a 19th-century kitchen.
You will learn how to use a Dutch oven, a reflector oven, a spider and
more, as you create and enjoy a full midday meal. Being dressed in 19th-century
costume will add to the fun!
Instructor: Marie Schultz
Fee: $45/$35 members
Materials fee: $10 due to instructor at class
Location: Hosmer’s Inn
Download catalog
& registration form
Herbs for the Kitchen
Saturday, July 12, 10 a.m.-4 p.m.
Learn various ways of preserving the harvest of herbs for use in the kitchen.
You will make and take home a small wreath of kitchen herbs you have gathered,
an herb vinegar for use in salads or marinades, an herb and salt blend,
and an herb paste that will provide fresh flavor to your cooking in the
dead of winter
Instructor: Deanna Berkemeier
Fee: $45/$30 members
Materials fee: $15 due to instructor at class
Location: Thomson Barn Activity Center
Ketchup in the 19th Century
Monday, August 11, 10 a.m.-3 p.m.
Do you think ketchup is only made from tomatoes? Think again! In the 19th
century ketchups were produced from ingredients like currants, gooseberries,
cherries, peaches, apples, grapes, mushrooms and anchovies. In this class.
you will learn about the history of ketchup, then make and take home three
or four samples of 19th-century ketchups. Receipts (recipes) will be chosen
to take advantage of seasonal availability.!
Instructor: Deanna Berkemeier
Fee: $40/$25 members
Materials fee: $20 due to instructor at class
Location: Jones Farm
Download catalog
& registration form
Create the Perfect Holiday Table
Saturday, November 1, 2 p.m. workshop, 4:30 p.m. hors d'oeuvres,
5 p.m. buffet
If you’re searching for a fresh approach to your holiday table,
take inspiration from the Livingston-Backus kitchen for delicious details
of meal preparation and artful home decorating ideas. Partake in a sumptuous
buffet of the prepared dishes, and take home a special recipe book that
will ease you into holiday preparations.
Instructor: Pat Mead
Fee: $60/$45 members for workshop and buffet; $20 for buffet only
Location: Freight House
Herb Experience
Date and location to be arranged at the mutual convenience of the
student and instructor.
Spend a day learning about herbs and flowers and choose a focus from cooking,
teas, toiletries, medicinal salves, sweet bags, sachets, potpourris, and
lavender wands. Depending on the season, you can participate in harvesting,
drying, storing, and seed collecting. We will supply you with period clothing.
Please contact Maria Neale at (585) 538-6822 ext. 216 to discuss details.
Instructor: Deanna Berkemeier
Fee: $70/$50 members
Location: Jones Farm or Pioneer Cabin
Download catalog
& registration form
Kitchen Experience
Days and locations to be arranged at the mutual convenience of
the student and instructor.
Spend time with one of our cooks and learn about 19th-century ingredients
and equipment, methods of cooking and preserving, receipts (recipes) and
much more! We will costume you in period clothing. Please contact Maria
Neale at (585) 538-6822 ext. 216 to discuss details. Ages 16 to adult.
Instructor: Village cooks
Fee: $65/$45 members per day
Location: Village kitchens
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