2014 WINTER / SPRING WORKSHOPS

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Is winter keeping you in the house? It’s time to get out and work by a warm fire and prepare tasty foods. These workshops are designed to help you enjoy the Winter/Spring season. Come and enjoy a day preparing 18th century food, and finishing by the warmth of the hearth, where you will enjoy each other’s company and the fruits of your labor. Each class prepares an assortment of dishes, while cooking on the hearth fire or bake oven, and talking about the principles and techniques of early cooking.

The registration fee per class is $65 per person.*

February 1st     WINTER COMFORT FOOD 

Enjoy making Chewits and Hand Pies to take home for your evening meal. While we bake these comfort foods we share a nice pottage and bread for our midday meal. 

March 1st        A MIDDAY MEAL 

Collops, Scallops and Codlings – We prepare a hearty meal of veal collops, potatoes served in scallops shells and coddling baked in a tart, a delicious play on words.

 March 22nd    SPRING IS IN THE AIR 

Time to raid the root cellar for the last of the Vegetables; add a nice Sattoot of Gooses and Ragout of Morels, and Sweet Pudding, and we celebrate spring with a feast.

 APRIL 12th      JUST DESSERTS 

Easter is just around the corner. We create a selection of Sweet Treats for the Tea Table that you can take home. While we bake these confections we share a nice pottage and bread for our midday meal. 

If we have inclement weather on Saturday, the make-up day is the following day, Sunday.

*Class will be cancelled 7 days prior if minimum number of participants is not met. Enrollment fee is refunded in this case. If participant cancels more than 14 days before the event, a full refund is given. Within 14 days, there are no refunds. 

Register at:  sandie@colonialtable.com

 

 

 

 

 

 

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About Sandie

Since I was a small child I have loved early fireplaces and the smell of smoke in an old house. However it was not until about Fifteen years ago that my journey into hearth cooking began. It all started at the Hurd House Museum in Woodbury Ct. I was the director of the Junior Docent program and among the programs each week we cooked. At about the same time a group of us started the Culinary Historians of Connecticut meeting once a month to discuss equipment used, receipt (18th century term for recipe), and anything between the late 1600 to late 1700 that had to do with hearth cooking. We were fortunate to try our hand at cooking at several Museums throughout Ct and many more private homes. We made cheese; we held a late 1600 dinner and shared our knowledge with others. Our group designrd our own tours such as the Kitchens of Old Wethersfield. In 2000 we were delighted to host the Historic Foodways group of ALFAM at the Hurd House during their conference at Mystic Seaport. We put together a great workshop of Puddings, Sausages, Brown Bread, Beverages you name it we offered it. I am now a member of the ALFAM foodways group. Then it was off to Colonial Williamsburg for the seminar The Art of 18th-Century Cooking: Farm to Hearth to Table. During the years I joined many workshops in Sturbridge Village plus their Dinner in a Country Village and breakfast at the Freeman Farm. So I was pretty much hooked on heart cooking and the 18th century way of life. I joined a wonderful group of ladies and we started the “Hive” a place to improve and grow your 18th century impression and offer research about material culture in 17070’s New England. We also travel with friends and have displays of clothing and teas at Museums in Massachusetts. Many events are held at the Hartwell Tavern at Minute Man National Park. They have been gracious enough to let us play there and entertain and share our knowledge with their visitors. Please visit our “Hive” site if the 1700 interest you. Then the move to New Hampshire and a job at Strawberry Banke in Portsmouth as the co-coordinator of the Junior Role Playing workshop and eventually cooking in front of the hearth at the Wheelwright house. Not only did I enjoy making my evening meals at the hearth to take home but also talking with the visitors. I am an entertainer after all, check out my program page. Most recently I am working at the Museum of Old York in Maine as an educator, hearth cook and organizer of the Junior Docent cooking program in the summer. See some photos in the archive file Because I do make food with the docents and serve food to the public at our Tavern Dinners I took the National Restaurant Association tests called ServSafe and now have my Certification as a Restaurant Manager. I look forward to the Museum of Old York opening again this March 2012 and getting back to the hearth and teaching, however for now I’m cooking at home and enjoying doing so.

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