Dennis Picard will share stories preserved in the diaries and memoirs of soldiers who lived through supply shortages during the War for Independence. We’ll cook foods such as burgoo and salt pork hash, using the equipment and techniques of the army of that period, and explore the role the Connecticut Valley—and Deerfield in particular—played in supplying troops with provisions.

Visit with our hearth cooks as they prepare dishes inspired by the faux food exhibits at the Williams House and the Sheldon House.

This October, our cooks will be making dishes featuring fall favorites such as apples, pumpkins, squash, and corn!

We fire up the brick oven today and bake sweet and savory pies. Learn all about baking in the beehive oven as you watch the cook fire the oven and put the pies in to bake.