FALL HEARTH COOKING WORKSHOPS 2015

 

FIREPLACE

SEPT 26 –  HARVEST DINNER

Goose, Root Vegetables and Tree Ripened Fruit will be on the menu.

 OCT 17th –          PUMPKIN – SOUP TO NUTS

We will cook Pumpkin on the hearth, in the kettle, in the soup pot and the bake oven. Pared with a seasonal offerings and a Tasty Roast

 NOV 14th – CHEESE CAKE AND PLOWMAN’S LUNCH

We will make and compare 16th, 17th, & 18th century Cheese Cakes, & we will have a plow mans lunch

 $65 PER WORKSHOP – 10 – 3:00ish PM

For more detailed information or to reserve a spot in the workshop contact Sandra Tarbox at sandie@colonialtable.com

OPEN HEARTH COOKING CLASSES FALL 2013

IT’S FALL AND THE SMELL OF WOOD SMOKE IS IN THE AIR

The cooking fire in the hearth and oven are once more brightly burning. Come and enjoy a day preparing 17th and 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 will prepare an assortment of dishes, while cooking on the hearth fire or bake oven, and talking about the principles and techniques of early cooking.   

RoomTo register please email    sandie@colonialtable.com

The registration fee per class is $55 per person.*

We are offering the following classes: 

OCT 5 – COFFINS     Come and make coffins in the bake oven; we will use several different fillings and decorate the tops accordingly. Also we will prepare a variety of fall harvest vegetables and fruit on the hearth.    10 to 3    Minimum 4 – Maximum participants 6

OCT 26 BREADS AND SAUSAGE      Try your skill at making breads. We will be making three different types.  And while the dough rises we’ll make various sausages, stuffed into casings and patties. To complete the meal, you will prepare your vegetables and dessert too.   10 to 3   Minimum 4 – Maximum participants 6

NOV  9 HARVEST DINNER     Come and make a delicious harvest feast cooked over the hearth and experience the flavors of the bountiful autumn harvest months here in New Hampshire.     10 -2   Minimum 4 – Maximum participants 8

Workshops include preparing and consuming the meal, all food and supplies are included in the cost of the workshop. East participant will receive copies of the receipts to try at home. Cider will be served with the meal, however, participants are welcome to bring their own beverage.

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

 Sandra Tarbox, Historic Foodways Culinarian, Newmarket, NH