Have you ever wondered how the inventive cooks of yesteryear prepared the wild game so common to Indigenous and Colonial diets?
Join Culinary Food Historian, Rachel Deddens, on a participatory journey through some of the hearty dishes that fueled the families of our Forebears through many a cold winter.
We will prepare meats and breads, using recipes based on open fire preparation.
We will use the Historic Bon Aire Farm’ original 18th-century hearth kitchen as our classroom. We also include sample dishes to take home, herbal beverages, and a healthful, locally sourced lunch (included in workshop fee).
Date: November 11th
Time: 9 am – 3 pm
Location: Historic Bon Aire Farm, Wingina, Va (Nelson County).
To register for this program, please call (434) 263-6625 or email: firstname.lastname@example.org
ABOUT RACHEL CAMPBELL DEDDENS
A native of Amherst County, Rachel has developed a passion for hearth cooking over the past twenty plus years. She directs demonstrations, classes and programs, and offers consultation in food history and culinary arts of the past. Her formal education includes a BA degree from Randolph-Macon Woman’s College with a major in history and primary concentration on women’s history and religion.
NOTE: Rachel will offer a similar workshop in October with Backyard Revolution on preparing Autumn Apples using Open Hearth cooking. Click here to learn more about that workshop.