The season will go by fast and I’m working on Next Year’s Hearth Cooking Workshops and I’m looking for your suggestions.  

 My thoughts so far are to have a few workshops where we will just have pottage and bread for lunch. Then we can concentrate on making

“JUST DESSERT” to take home. (Just before Valentine’s Day anyone?)

“CHEWITS AND HAND PIES” for your family dinner

Any other suggestions? 

I’ve been playing around with a few mid-day dinners and I’ve been asked to do a second workshop of “BREAD AND SAUSAGE “We will have new receipts for that day . . .  something you would like to try again or a new meal. 

Perhaps a “GAME DINNER” would be nice? 

Maybe you would like to step out of the 18th century and do early 19th? Please let me know.

 For those of you who have cooked on the hearth with me, I’d love to receive some feedback on what you might like to do, length of time to do it in, and ways I can make it a more excellent experience for you and yours.  Don’t be shy I can take constructive criticism. 

I’d really appreciate  feedback from the past classes and suggestions for new one workshops from anyone. I’m pleased to share the hearth with you. Hope to hear from you soon, as I will try and post the workshops before the end of the year.

 Gift certificates are available, and I’m happy do to a “Friends Dinner,” if you like, just contact me. 

May your winter months find you with friends, family and a bounty of love and health!



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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.


  1. How about a class called “Our Colonial Roots” which would dwell on the importance of root vegetables in the cold winter months. In fact, when my shoulder is healed in January I may have to do one of these at Burritt.

    How I envy your beautiful kitchen space! Maybe in my next life.

  2. Love your kitchen. It looks very similar to mine. I have family and friends over to do hearth cooking starting from the first cold day till it gets too warm.

    Question on the platter I see in the far bottom right of the photo in this post. Is it called Quill ware perhaps? I am very anxious to purchase one to use in serving my meals. Can you let me know who made it?

    I love your posts and look forward to them giving me ideas and a learning experience….

    I would appreciate your response.

    Vi Morin

  3. VI,

    The large redware platter came from Williamsburg years ago. I’m sure they still make them. You can also contact Henderson Pottery in Me he made many of my other dishes and bowls.

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