Hearth Cooking Class: St. Patrick's Day Meal

Description

FLAVORS OF THE HEARTH COOKING CLASSES Taught by the museum's culinary historians, guests learn hearth-cooking techniques using traditional methods and recipes that would have been familiar in the 1800s households of Puddle Dock. Participants gain hands-on experience using these methods to prepare a traditional menu and then dine family-style to enjoy the feast they have helped to create. The class is limited to 8 participants and participants must be age 21 and up. Saturday, March 14, 2020; 11 am - 2 pm Members $70; Non-Members $90. St. Patrick’s Day Meal: Pounded cheese with crackers, onion soup, pickled beef, forcemeat, boiled potatoes and carrots, stewed red cabbage, mushroom fricassee, apple pie, soda cakes, fresh butter, pound cake with whipped cream, sweet cider, tea, coffee. Hearth-Cooking Reservation/Event Policy * Allergies: Hearth cooking classes may include foods not suitable for those with dietary restrictions such as allergies to nuts, tree nuts, dairy or gluten. Menus are posted above to alert participants to the foods present. **Cancellation Policy: If a workshop is canceled due to weather or any other reason, registrants will be notified via email.