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Open Hearth Cooking Class and Dinner

Slow Food Shoreline

Saturday, November 10, 2012 from 12:00 PM to 5:00 PM (EST)

Coventry, CT

Open Hearth Cooking Class and Dinner

Ticket Information

Ticket Type Remaining Sales End Price Fee Quantity
Open Hearth Cooking Class and Dinner @ Nathan Hale Homestead-Slow Food Member Sold Out Ended $85.00 $0.00
Open Hearth Cooking Class and Dinner@Nathan Hale Homestead-Non Slow Food Member Sold Out Ended $95.00 $0.00

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Event Details

Spend the day around an Open Hearth Fireplace as guest prepare and enjoy a 6-course 18th Century Harvest Dinner together.

The day will begin with a tour of the Nathan Hale Homestead. Guest will then get busy churning butter, tending the fire, preparing the dishes, and learning to cook over the open hearth just as they would have in the home more than two centuries ago.

During this hands-on course, guest will also learn the history of the Hale Family, farm life in Connecticut, food preservation, and imported foods during the 1700’s.  All the foods and cooking methods reflect what would have been used during the autumn months in 18th century Connecticut.

Once dinner is prepared, guests will sit down together to savor the delicious harvest feast and raise our glasses to Slow Food in Connecticut.

Space is very limited for this hands-on event. This event is 12pm-5pm. Tickets are $85 for Slow Food members and $95 non-Slow Food members. Adults only.

All proceeds go to support Slow Food Shoreline's cooking and nutritional education programs.

Any questions contact slowfoodshoreline@gmail.com

 

 Open Hearth Menu

Pounded Cheese

Cheese, Butter, and spices pounded until soft, then spread on hearty bread.

Hasty Pudding

Corn meal mush, a staple food for early New Englanders. Served hot, and flavored with molasses, maple syrup, honey, or cream.

Stuffed Pumpkin

A pumpkin filled with sausage, apples, and herbs from the garden. The sausage for this dish will be made in class.  The stuffed pumpkin will then be cooked in a large kettle of cider over the fire.

Pork Ribs

Spare ribs roasted to sizzling goodness on a skewer in the reflector oven.

Apples and Bacon

Apples and smoked meats were an important part of the diet in New England. A delicious blend of flavors, this dish is cooked in the spider frying pan over hot coals.

Baked Apples and Whipped Cream

Brown sugar, walnuts, and raisins, make a rich and crunchy filling for fresh autumn apples. Baked in Dutch oven and served warm with homemade whipped cream.

Hard Cider and Cider

Apple cider was made in great quantity at harvest time. Cider, either fresh or hard, was the most the common beverage in New England from the 17th through 19th century.

Have questions about Open Hearth Cooking Class and Dinner? Contact Slow Food Shoreline

When & Where



Nathan Hale Homestead
2299 South St
Coventry, CT 06238

Saturday, November 10, 2012 from 12:00 PM to 5:00 PM (EST)


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Organizer

Slow Food Shoreline

Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world in over 150 countries, which links the pleasure of food with a commitment to community and the environment. Slow Food celebrates the amazing bounty of food that is available and works to strengthen the connection between the food on our plates and the health of our planet.

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