Demonstrations are 10:00 a.m. to 4:00 p.m. in the Hall Tavern kitchen
Saturday April 13, Patriots Day — Military Uses of Chocolate
Sunday April 14- Sunday April 21, April School Vacation Week - Eating Family Style
Today we use a crock pot to slowly simmer a home cooked meal that is ready when everyone gets home from school and work. Come learn about the original one-pot meals of Colonial times! Savor the aroma of hearty soup as it bubbles in the kettle over an open fire.
Saturdays April 27; May 4, 11, 18 and 25 - Bottom of the Barrel
By the end of winter, early New Englanders had just about used up their supply of stored and preserved food. Discover the meaning of “scraping the bottom of the barrel” and learn why people of the past eagerly awaited the first fresh foods in spring.
Saturdays June 1, 8, 15, 22 and 29 – Spring Brings Fresh Food
Experience the sights, sounds, and aromas of hearth cooking while learning about colonial foods and diet. This month we feature ingredients that were in season and abundant like fresh eggs and milk, and seasonal produce like asparagus and berries.
Saturdays July 6, 13, 20 and 27 - Hot Weather, Cold Hearth
During the hot summer, come learn how people in early New England kept cool, and preserved summer produce. Our open hearth cooks will demonstrate how to make cooling beverages including lemonade and switchel. See what’s growing when you visit the Cooks’ Garden dedicated to the memory of Margaret Quinn Orloske.