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2019 Open Hearth Cooking Classes


“What luscious fare!...no people on earth were ever better fed.” Epaphras Hoyt, Recollections of Times and Things of My Early Life, (Deerfield, 1839)

Join us this winter to prepare and eat savory and sweet dishes of the past under the guidance of our experienced Open Hearth Cooks. The menus this year are inspired by the recollections of Epaphras Hoyt (born 1765 in Deerfield) whose 1839 journal recounts daily life of his childhood, including food and cookery.

Classes are held in the kitchen of the Visitor Center at Hall Tavern that dates to 1786. Historic Deerfield’s Open Hearth Cooks will teach you a variety of cookery techniques and lead discussions on how food preparation has changed over time, preservation technology, seasonality, diet, and the availability of local and imported foodstuffs. A bibliography on open hearth cookery will be distributed.

You will participate in the process and assist Hearth Cooks in the preparation of period recipes. Please dress comfortably, bring an apron, pen, and paper for notes. After the food is prepared, you will sit down together to enjoy the fruits of your labor. For program information, please contact Claire Carlson at ccarlson@historic-deerfield.org or (413) 775-7217.

The registration fee for each class is $65.00 per person ($60.00 for members). Register online now. Registration fees will be refunded if cancellation is made by 12 p.m. on the Thursday preceding the program. Participants will receive a confirmation letter.

Winter 2019 Open Hearth Cooking Classes:

February 2, 10 a.m. – 2 p.m.

Basics: From Hearth to Table
For the beginner, come try a range of hearth cooking techniques, recipes, and equipment. Learn how to make a boiled pudding!

February 9, 4 p.m. – 8 p.m.
Supper at the Hall Tavern: Special Evening Class
Come and prepare hearty tavern fare, including “luscious pieces” of beef or pork roasted in front of the flames, and enjoy supper by the fire.

February 16, 4 p.m. – 8 p.m.
Supper at the Hall Tavern: Special Evening Class
Come and prepare hearty tavern fare, including “luscious pieces” of beef or pork roasted in front of the flame, and enjoy supper by the fire.

February 23, 10 a.m. – 2 p.m.
Baking in the Beehive Oven
Come learn how to fire the oven. We will bake bread and pie in the beehive oven.

March 2, 10 a.m. – 2 p.m.
Basics: From Hearth to Table
For the beginner, come try a range of hearth cooking techniques, recipes, and equipment. Learn how to make a boiled pudding!         

March 9, 10 a.m. – 2 p.m.
Soups and Stews
New: Revisiting a favorite class from the past. Come prepare delicious soups and stews with inspiration from Hoyt’s journal.

March 16, 4 p.m. – 8 p.m.
Supper at the Hall Tavern: Special Evening Class
Come and prepare hearty tavern fare, including “luscious pieces” of beef or pork roasted in front of the flame, and enjoy supper by the fire.