2010 Open Hearth Cooking Classes Announced

Historic Deerfield will offer instruction in open hearth cooking for those who are interested in historic foodways and hearth management. A series of seven one-day classes has been scheduled for Saturdays in February and March 2010. In the kitchen of the 1786 Hall Tavern, museum guides will demonstrate cookery techniques and lead discussions on 18th- and early 19th-century food preparation, preservation technology, seasonality, diet, and the availability of local and imported foodstuffs. A bibliography on open hearth cookery will be distributed. 

 Sat., Feb. 6, 10 a.m.–2:30 p.m.      Hearth Cooking Basics

Sat., Feb. 20, 10 a.m.–2:30 p.m.    A Winter Menu

Sat., Feb. 27, 10 a.m.–2:30 p.m.    Early Cooking I

Sat., March 6, 10 a.m.–2:30 p.m.   Early Cooking II

Sat., March 13, 10 a.m.–2:30 p.m. On the Rise: Breads, Cakes and Biscuits

Sat., March 20, 10 a.m.–2:30 p.m. Pies and Tarts 

Sat., March 27, 10 a.m.–2:30 p.m. Cooking with Herbs

Registrants will participate in the process and assist museum guides in the tasks undertaken.  We recommend that you dress comfortably, bring an apron, pen, and paper for notes.  Participants may sample the foods prepared in the program or, if preferred, may bring a brown bag lunch. Click here to download a 2010 Open Hearth Cooking Classes Schedule and Registration Form.  For program information, please contact Claire Carlson at ccarlson [at] historic-deerfield [dot] org or 413-775-7217.