These are a listing of upcoming area Hearth Cooking and Historic Foodways classes in our area. Those with an * are taught by our members. Hearth Cooking classes and demonstrations are generally held in the cooler Fall/Winter and Spring/early Summer months Contact the sponsoring organization for further details and registration information-- before heading to an event!
Guidelines for ALL Cooking classes and Workshops: Plan to wear clothing made from natural fibers, as you will be around open flames. These include cotton, linen, and wool. Stay away from garments containing polyester, nylon, acrylic and Lycra. ALSO—suggested that you wear closed-toed SHOES.
March 10, 2020 2:00 p.m. Ireland -- Tea, Food & Folklore Judith Krall-Russo* Hunterdon County Library 314 State Route 12 Flemington, N.J. 908-788-1444
March 14, 21, 28, 2020 9-11 a.m. How to Dine Like a Victorian: A Culinary Series Becky Diamond* Bucks County Community College Newtown Campus $135 for all three classes www.bucks.edu/enrichment/cookingcourses/ March 14 -- How to Dine Like a Victorian: Tea Learn about the social protocol of the time, how food was served and taste a variety of delicious teatime treats prepared from popular cookbooks. Students will receive recipe handouts and suggestions for hosting their own tea. $49 Class RCULI 4197 C01
March 16, 2020 1 p.m. Stenton Kitchen Program: The Art(facts) of Cooking: Colonial Kitchens, Archaeology & Cuisine; Looking at Kitchens and Service Spaces Stenton Deborah Peterson* Archaeologist Deborah Miller and food historian Deborah Peterson discuss Stenton's service wing and recovered artifacts. Kitchen Exhibition with mended archaeology. 4601 18th Street Philadelphia, PA. 215-329-7312
March 21, 2020 How to Dine Like A Victorian: Chocolate 9-11 a.m. Becky Diamond* Bucks County Community College Newtown Campus part of a three-part cooking class series Walk into any American bakery today and you are sure to see rich chocolate cake, cupcakes, cookies and other indulgences. Learn why chocolate wasn't fully integrated into American culture as a dessert flavoring until the late 19th century and taste some of the timeframe's most popular confections. Recipes will be provided so students can try them at home. $49 Class RCULI 4198 C01 www.bucks.edu/enrichment/cookingcourses/
*** March 21, 2020 10 a.m.-4 p.m. Hands-on Hearth Cooking Class Susan McLellan Plaisted* Bolton Manor 85 Holly Drive Levittown, Pa. Class includes syllabus, snacks, participation in the preparation of an 18th century dinner meal and beverages with dinner. $75 send check to Heart to Hearth Cookery, P.O. Box 1162, Morrisville, PA. 19067
March 21, 2020 1:00 p.m. Ladies Luncheons, Cocktail Parties and Outdoor Grilling in the 1950s Judith Krall-Russo* Brick Branch Library 301 Chambers Bridge Road Brick, N.J. 08723 732-477-4513
March 26, 2020 1:00 p.m. Women and Tea in the Victorian Era Judith Krall-Russo* Mt. Laurel Library 100 Walt Whitman Avenue Mt. Laurel, N.J. 08050 856-234-7919
March 28, 2020 How to Dine Like a Victorian: Desserts 9-11 a.m. Becky Diamond* Bucks County Community College Newtown Campus The extravagant Victorian era was a timeframe when the idea of naming foods after famous people and places was especially trendy. Learn the origins of this phenomenon. You'll discover how and why tall layer cakes were all the rage at this time -- mainly because of a new-fangled ingredient we now take for granted, baking powder. Samples and recipes handouts will be provided. $49 Class RCULI 4199 C01 www.bucks.edu/enrichment/cookingcourses/
*** April 3, 2020 5th Annual American Whiskey Convention Independence Seaport Museum 5:30 p.m.-9:30 p.m. Interact with whisky experts, distillers, maltsers and farmers and features a wide variety of whiskey made from different grains, varying ages, production processes and taste profiles. The American Whiskey Convention is produced by the Delaware Valley Fields Foundation, which is committed to promoting the role and history of local small farming. http://www.americanwhiskeyconvention.com 267-930-0200 $100 general admission ticket
*** April 11, 2020 2-4 p.m. Swedish Cooking with Amy von Sydow Swedish food - much more than meatballs, potatoes and cinnamon buns (although those are all delicious!). Amy will take us through what a healthy Swedish diet looks like, simple and clean cooking, a balanced way of eating, and seasonal and tasty ingredients. Amy will demonstrate recipes based on traditional nutritious ingredients used in Nordic cooking for generations back, utilizing fresh fish, root vegetables, rye, oats, apples, flax seeds, berries and much more. You will taste a sample of these foods including the simple yummy whole grain "filmjölk" bread with a variety of toppings, a Swedish style salad, baked salmon, and some fresh and healthy desserts. Space is limited, pre-registration is required. $45 for members, $50 for non-members. Get your tickets here or call the American Swedish Museum. Registration deadline April 6th. ***
April 15 & 22, 2020 6:30-8:30 p.m. Deciphering and Recreating Heirloom Recipes Becky Diamond* Bucks County Community College Newtown Campus Do you have heirloom recipes that have been handed down by family and friends over the years -- often times in handwritten form. In this two-part class, you will learn how to decipher and recreate from the past. You will be invited to bring in any recipe you would like to interpret and then we will reconstruct it using updated measurements and ingredients. $69.00 class RCUL 4200 C01 www.bucks.edu/enrichment/cookingcourses/
*** April 20, 2020 MRS. GOODFELLOW: THE STORY OF AMERICA'S FIRST COOKING SCHOOL 7:00 p.m. Middletown Township Historical Society 411 N. Middletown Road, Media, PA. By Becky L. Diamond, journalist, author and culinary historian In Philadelphia during the first decades of the 19th-century, a widow, Mrs. Elizabeth Goodfellow, ran a popular bakery and sweet shop. In addition to catering to Philadelphia’s wealthy families and a reputation of having the finest desserts and sweet dishes in the young country, her business stood out from every other establishment in another way: she ran a small school to teach the art of cooking, the first of its kind in America. Despite her fame, references to her cooking as a benchmark abound in the literature of the period, we know very little about who she was. Since she did not keep a journal and never published any of her recipes, we have to rely on her students, most notably Eliza Leslie, who fortunately recorded many of Goodfellow’s creations and techniques. Goodfellow is known to have made the first lemon meringue pie and for popularizing regional foods, such as Indian (corn) meal. Her students also recall that Mrs. Goodfellow stressed using simple wholesome ingredients that were locally grown, presaging modern culinary fashion. free ***
May 16, 2020 6:00 p.m.-8:00 p.m. Tasting Through Time: A Historic Dining Experience Newlin Grist Mill Park, 219 Cheyney Rd, Glen Mills, PA 19342, USA Explore history through your taste-buds! Participants will enjoy a five-course dinner with accompanying drinks while learning about the culinary traditions of the past. Cost: $60.00/person. You must be 21 years or older to attend. For more information, please email firstname.lastname@example.org or call 610.459.2359.
*** October 3, 2020 Historic Foods Fall Harvest Festival Newlin Grist Mill Park 10:00 a.m.-4:00 p.m. The 18th century comes alive during this annual event, with the sights sounds and smells of colonial America. HFSDV will be demonstrating historic recipe ingredients and members will be among the historic foodways interpreters. Free admission, $5.00 per car.