Think open hearth cooking and fine dining are an oxymoron? Think again! 

Over the course of this three-day workshop, participants will prepare and then dine on six sumptuous hearth-cooked meals, all while learning proper fire management and cooking techniques for the hearth and bake oven.  The weekend’s menu includes over 30 “receipts” from period sources ranging from 17th C Paris (LaVarenne) and Amsterdam (The Sensible Cook) to 17th and 18th C London (Wooley, Glasse, Smith) and Colonial America (Simmons, Horrey, Gardner).  All cooking tools and ingredients are provided and participants at all skill levels are welcome! 

Please note:  Workshop not suitable for those with nut allergies.