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Can you smell the aroma of freshly baked bread?

With four working historic kitchens, there’s always something wonderful for you to cook up!  A variety of historic cooking classes are offered year round or try a one-on-one Kitchen Experience tailor made to your interest. 

Experiences are offered May-October at a date to be determined at the mutual convenience of the participant and instructor. For ages 14 and up.

For more information email education@gcv.org or call 585-294-8216.

Kitchen Experience

Spend the day beside one of our knowledgeable culinary interpreters learning about 19th-century ingredients and equipment, methods of cooking and preserving, receipts (recipes) and much more. A costume is provided to make your 19th-century cooking experience complete.

Fee: $110 General Admission/$99 GCV&M Member

Download registration form

Mock Oysters and Sham Pigs Cooking Class

Monday, August 27, 9:00am-4:00pm

Join Pamela Cooley in a workshop that takes a look at, and taste of, mock foods while incorporating recipes, ingredients, and techniques used in the eighteenth and nineteenth centuries. Cooks have been making mock food since the 1600s when chefs set ornate dishes before kings and queens that were painstakingly created to resemble something they weren’t. On this side of the Atlantic in Colonial times, mock foods were created when cooks attempted to reconcile Old World recipes with New World ingredients. Later, mock foods would be concocted to taste or look like something else. In addition to Mock Oysters, Sham Pig, an early Mock Apple Pie, and other comestibles that aren’t what they seen, we’ll make some real dishes that actually are, using the wood cookstove and open hearth in the Jones Farmhouse. When all is prepared, we’ll sit down to enjoy our meal and see if we have fooled our eyes and palate. Ages 16 to adult.

Fee: $90 General Admission/$81 GCV&M Member
Location: Jones Farm

Purchase tickets here

Choose Your Own Adventure Bread Making Class

Monday, September 10, 9:30am-3:30pm

Join instructor Peggy Roll for adventures in bread making. Participants will start with a standard bread recipe and from there choose from a variety of ingredients to add. What sort of yeast to use: dry, potato, sourdough? Will you use brown sugar, honey, maple syrup or molasses to sweeten the bread? All-purpose, rye or whole wheat flour? The options are numerous as you learn how different ingredients work and make choices along the way. Participants will enjoy a soup for lunch and take home samples of the results from their adventures in baking. Space is limited. Ages 16 to adult.

Fee: $90 General Admission/$81 GCV&M Member
Location: Livingston-Backus House

Purchase tickets here

Making Cheese

Monday, September 17, 9:00am-4:00pm

Join the Jones Farm cook to learn 19th-century cheese-making techniques and the importance of the farm dairy during this time in American history. Prepare a hearty noon meal and take home a share of the finished cheese. Ages 16 to adult.


Fee: $90 General Admission/$81 GCV&M Member
Location: Jones Farm

Purchase tickets here

Taste of the Past Cooking Class

Monday, September 24, 9:00am-4:00pm

Rosewater, mushroom catsup, orange flower water, and isinglass; spices and sugar in savory dishes, caraway seeds in desserts … get a true taste of the past with historic culinarian, Pamela Cooley in this wood cookstove and open hearth cooking workshop at the Jones Farmhouse. Following recipes and using techniques from the eighteenth and nineteenth centuries, participants will use ingredients and food combinations that are unfamiliar to today’s palate to create a truly tasty meal. Ages 16 to adult.

Fee: $90 General Admission/$81 GCV&M Member
Location: Jones Farm

Purchase tickets here

Springerles Class

Saturday, October 20, 9:00am-12:00pm

Explore the mystery of making springerles – those beautifully embossed cookies – with Pam Friedler. Learn the technique of making a crisply stamped design that lasts through the baking process, then hand paint your cookies with natural colors. Take home a batch of assorted stamped cookies and your own springerle mold. Participants should bring baking sheets and an apron. Limited to 12 participants ages 14-adult.

Fee: $65 General Admission/$58 GCV&M Member
Location: Meeting Center

Purchase tickets here