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Join guest cook Pamela Cooley to learn the basics of cooking on a step stove and in a hearth during this hands-on cooking class. Using receipts from early Southern cookbooks including "The Virginia Housewife," "The Carolina Housewife," and "Mrs. Hill's Southern Practical Cookery and Receipt Book," participants will prepare a complete dinner that reflects the heritage of English, African, Caribbean, Spanish, French, and Native American cooks and how they used the abundant produce that a temperate-to-subtropical climate made possible. The class is limited to eight participants, ages 16 to adult. Please wear sturdy, natural-fiber-only clothes and bring an apron. Class takes place at Jones Farm.