While the food cooks, kids will learn about Colonial manners, morals and way of life. This month, the children will be making Asparagus Forced in French Rolls. Tender asparagus, fresh from the garden, combined with fresh eggs, cream, nutmeg and French rolls would have been made by Colonial cooks into an easy and amusing spring offering, rather like a vegetable custard in a roll. The visual entertainment is that the asparagus stalks are presented poking through the browned crust of the roll, just as they would rise from their asparagus bed.
The workshops will feature relatively simple dishes made with local, seasonal ingredients. The recipes used will be adapted for modern kitchens. This is done for safety reasons, and also so that the attendees can recreate their meals at home. All participants will sample their own cooking and take home recipe cards - as well as any leftovers! The children will learn how a Colonial kitchen would have operated, in order to appreciate the modern conveniences we take for granted. Previous sessions have made bannock cakes, pease porridge, pickles and an amulet of green peas.
Members: $15; Non-members $25. Space is limited --- please register by contacting
firstname.lastname@example.org or call 203-762-7257.