SPRING WORKSHOP

March 22, 3014

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The receipts are written and the kitchen is ready.  This will be a great combination of cooks as they come from two different museums. Lynn and Mary work at Benjamin Ney Homestead & Museum in East Sandwich Ma. and Cathy and Natalie  work at the Deacon John Graves house in Madison Ct.

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Lynn, Cathy, Mary, and Natalie arrived and Allan took a nice picture.

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 Then it was off to work

After an exchange of museum information we started reviewing the receipts and discussed the timing.

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It did not take long and everyone found a place to begin their receipts.4psd

Over the next few weeks I’ll post one receipt at a time and walk you through the workshop as it unfolded. So stay tune as we will start with Sattoot of Duck and then Orange pudding made with bitter Seville oranges.

Sandie

Good things come to those who wait.

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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.

2 thoughts on “SPRING WORKSHOP

  1. Looking forward to the recipes coming on your site
    They are going to be interesting

  2. I just completed teaching three days of 19th century hearth cooking with another member of the Historic Cooking Guild of Madison County, Susan Sommers. The students were so open to try anything. One gentleman made quaking pudding three days in a row… perfecting it on the third day! They planked fish, made cakes, roasted and boiled all manner of critter… elk, chicken, pork in many forms and root vegetables left in the root cellar after a long cold winter. A grand time was had by all and we have initiated two new volunteers!