This two-hour, hands-on experience teaches participants culinary history, traditional recipes, how to churn fresh butter and hearth techniques. Highlighted by Yankee Magazine in their Guide to Simple Living, the workshop offers various seasonal, enticing menus.
Each workshop is offered on a Saturday, 11 am to 1 pm and is limited to 10 participants. The cost is $65 per person (Members receive a $10 discount.)
Click here to register.
January 13: Beef pie with puff pastry crust, pickled vegetables, turnip and potatoes mashed, onion soup, cake with brandied peaches, freshly-churned butter
January 27: Cod fish cakes, baked beans, vegetable soup, brown bread, lemon pie, freshly- churned butter
February 10: Roasted chicken in the tin kitchen, stuffing, cranberry sauce, brussels sprouts, parsnip pancakes, oyster stew, cheese cake, freshly-churned butter
February 24: pork and apple pie, roasted root vegetables, gingerbread long rolls, whipped cream and freshly-churned butter
March 17: Corned beef, boiled vegetables ( carrots, potatoes, cabbage, turnip, parsnips), pickled vegetables, pie, freshly-churned butter
April 7: fried fish, potato eggs, asparagus, grilled, sorrel soup. mushroom tart, pound cake with fruit, freshly-churned butter.
April 21: children and adult breakfast= frittata, sausage, pancakes, doughnuts, fruit, spiced cider, freshly-churned butter