Open Hearth Cooking for the Gourmand
June 7th - 9th 2024
Limited to 6 Students
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 20 “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!
June 7th - 9th 2024
Limited to 6 Students
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 20 “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!
June 7th - 9th 2024
Limited to 6 Students
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 20 “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!
Instructors
Becky Hendricks
An Independent Museum Professional and Historic Foodways Researcher of mid-17th through early 19th C receipts, cooking techniques, kitchen tools and gardens. She has over 25 years’ experience as a chef and hearth cook - actively providing historic foodways demonstrations, workshops, instruction and catering at living history sites and events throughout New England and Eastern New York.