BEE HIVE OVEN BAKERY

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Stretching my wings and trying new avenues for my need of hearth cooking.

Spent my first day on the road selling bread and goodies at an Antique Festival in Brentwood NH.. Met many wonderful people and sold out by noon. A perfect day.

DSC_7205Sandie

“Yeast is to flour as action is to ambition. Rising to success requires adding and alternating starters.” Ryan Lilly

Still room in the Oct Workshops

October 18th   ­­­                Savory and Sweet

Our savories will be Stew’d Beef Steaks, Oxford Sausage and Scotch eggs, with homemade vermicelli pudding and Spinach Toast and Pumpkin corn Bead. Our meal will be accompanied by Maids of Honor, filled with a tasty and colorful assortment of preserves. And finish with an early American beverage.

 

November 8th                   They Ate That!

Pigeon, Cockscombs, Wiggs and Hedgehogs  – OH MY!  It’s not what it seems and this meal will be a treat, fun to make, share and converse about.

 

For more information, or to register, email sandie@colonialtable.com

Sandra Tarbox, Foodways Culinarian

 

 

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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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