3/1 18th Century Tavern Night

18th Century Tavern Night:  Foods of Colonial America

Saturday March 1, 6:30 to 10:00PM

Hearth Cooking Demo by David Lyon Smith/ Nancy Kirkiles-Smith, Instructor

Years ago we used to host 18th century Tavern nights.  Guests would come dressed in period clothes (or not) and we would feast on foods created from recipes from the 18th century.  Dave and I thought it would be fun to do this as a cooking class event!  Don't worry, you don't have to dress up... but come and enjoy our 18th century home (The Willian Tripp house was built in 1775) as we have a hearth cooking demonstration of a lovely haddock chowder by David Lyon Smith.  We will enjoy a traditional colonial beverage (TBD) served from our 18th ce tavern (built by Dave).  While the chowder simmers in the hearth we will return to the kitchen to create a few really delicious recipes of our colonial past! 

Dave and I have a great love of history and were Revolutionary War re-enactors for many years.  In fact, Dave and I had an 18th century wedding!  Dave grew up in Marblehead MA and was the powder monkey for Glover's Regiment (their Rev War group).  He went on to sail professionally on the the Tall Ships HMS Bounty and HMS Rose, where he was not only professional crew but the gunner (shot off the cannons).  While living on Nantucket he worked at the Nantucket Whaling Museum and then after moving to Connecticut, the Mystic Seaport. He now works at the Essex Steam Train (if you want train history too- he's your guy).  He is a wealth of information about our Colonial past, maritime history- not only a parking attendant for our cooking classes- lol! 

So, join us for a different type of cooking class... one full of history and foods of our past.  It will be a really fun night! 

Menu

• Welcoming Colonial Cocktail (TBD)
• Hearth Cooked Haddock Chowder (Demo by David Lyon Smith)
• Spider (an 18th ce skillet) Cornbread
• Sallet of Mixed Greens from Dining with the Washingtons with Mrs Taylor's Sallet Dressing
• Mushroom Pasty 
• Glazed Minted Carrots
• Red Cabbage and apples
• Chicken Fricasse
• Carrot Tea Cake (my favorite!) 
• BYOB (Madeira, Hard Cider, and Ales were all popular)

*** If you get an error message please email me at info@weekendkitchenct.com