Harvest Bounty: Open Hearth Cookery for the Refined Palate
Think open hearth cooking and fine dining are an oxymoron? Think again!
Let’s take advantage of the wide variety of fall-harvested fruits, vegetables, and other traditional fall foods this three-day weekend to 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 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 (Glasse, Smith, Dodsley) and early 19th C America (Lee, Rundell, Child).
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.
Please note: Overnight accommodations within the Village are encouraged, as Class will run from 1 pm to 7 pm on Day 1, from 9 am to 7 pm on Day 2 and from 9 am to 3pm on Day 3, providing participants dinner on Day 1, lunch and dinner on Day 2 and brunch and an early dinner on Day 3 (to facilitate participant travel home).
Duration: 3 Days
Dates: October 4th - 6th 2025
Includes:
$60 in Materials
Limited to: 6 Students
More: Workshop Information
All workshops begin at 9:30am on the first day of the program.
All participants must be 18+ years old.
Think open hearth cooking and fine dining are an oxymoron? Think again!
Let’s take advantage of the wide variety of fall-harvested fruits, vegetables, and other traditional fall foods this three-day weekend to 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 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 (Glasse, Smith, Dodsley) and early 19th C America (Lee, Rundell, Child).
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.
Please note: Overnight accommodations within the Village are encouraged, as Class will run from 1 pm to 7 pm on Day 1, from 9 am to 7 pm on Day 2 and from 9 am to 3pm on Day 3, providing participants dinner on Day 1, lunch and dinner on Day 2 and brunch and an early dinner on Day 3 (to facilitate participant travel home).
Duration: 3 Days
Dates: October 4th - 6th 2025
Includes:
$60 in Materials
Limited to: 6 Students
More: Workshop Information
All workshops begin at 9:30am on the first day of the program.
All participants must be 18+ years old.
Think open hearth cooking and fine dining are an oxymoron? Think again!
Let’s take advantage of the wide variety of fall-harvested fruits, vegetables, and other traditional fall foods this three-day weekend to 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 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 (Glasse, Smith, Dodsley) and early 19th C America (Lee, Rundell, Child).
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.
Please note: Overnight accommodations within the Village are encouraged, as Class will run from 1 pm to 7 pm on Day 1, from 9 am to 7 pm on Day 2 and from 9 am to 3pm on Day 3, providing participants dinner on Day 1, lunch and dinner on Day 2 and brunch and an early dinner on Day 3 (to facilitate participant travel home).
Duration: 3 Days
Dates: October 4th - 6th 2025
Includes:
$60 in Materials
Limited to: 6 Students
More: Workshop Information
All workshops begin at 9:30am on the first day of the program.
All participants must be 18+ years old.
Instructors
Becky Hendricks
Becky is an Independent Museum Professional and Historic Foodways Researcher of mid-17th through early 19th C receipts, cooking techniques, historic tools and gardens. She has over 25 years’ experience as a chef and hearth cook – actively providing historic foodways demonstrations, workshops, instructions and catering at living history sites and events throughout New England and Eastern New York.