Prepare and enjoy authentic colonial
(or modern!) dishes cooked in an 18th century
reproduction keeping room. A multi-course meal will be prepared and cooked on the open hearth and in a nearby bake oven, using antique and reproduction cookware. Great idea for family celebrations.
Learn
every aspect of open
hearth meal preparation
from
bringing in wood to
cooking in a bake oven.
"The
quiet
of the
keeping
room
gave
way to
rat-a-tat
chopping...and
the occasional
'Which
pot should
I use?
Is the
fire
hot enough?
Does
the cornbread
look
done?'
As
we
went
along,
Ellen
described
the
characteristics
of
each
type
of
cooking
vessel
(spider,
gypsy
kettle,
hanging
griddle,
Dutch
oven). She
reminded
us
to
feed
the
fires
and
preheat
our
pans
slowly....
Some
dishes
dangled
from
a long
iron
rod
over
the
flames,
others
nestled
in
the
base
of
the
coals. At
one
point,
I counted
six
different
pots
and
pans
in
the
fire,
each
the
responsibility
of
a different
cook
jockeying
his
or
her
pot
into
position
at
the
hearth. |
'Time
to
turn
the
roast!' Ellen
would
call
out,
and
whoever
was
nearby
cranked
the
handle
on
the
tin
reflector
oven." Lydia
Walshin,
RI
Monthly
Magazine,
Feb
2007
|
|
|
| Sample
Menu and Featured Recipe Recipe Link |
- Golden
butternut squash
soup with biscuits or corn oysters cooked on hanging griddle
- Tasty
New England cornbread
prepared in the "spider"
- Succulent
roast pork or turkey
cooked in the tin
reflector oven
- Savory
pear chutney, cranberry relish & hearty
winter root vegetables
- Thomas
Jefferson's bread
pudding (with chocolate
sauce) baked in the
beehive oven
- Clove cake or Martha Washington's spiced gingerbread cooked in Dutch oven
   
|
| Details |
Lessons are held in an authentically recreated keeping room with interior paneled shutters,
12-over-12 windows, wide pine floor boards, paneled fireplace wall, and tavern cage bar.
Reservations
may be made for individuals, couples and groups.
Classes: |
| 
|
-
October 7, 2009 (fiftieth birthday party)
-
December 12, 2009
-
January 2, 2010 (private party)
-
January 16, 2010
-
February 13, 2010 (five signed up)
-
March 6, 2010 (seven signed up)
-
Dates by special request
Gift certificates available for your special occasions. |
|
Note:
- Workshops vary between four to six hours and include preparing and consuming the meal.
- All food and supplies are included in the cost of the workshop. (Participants are welcome to bring their own wine.)
- The ideal number of participants is 8 per class; minimum of 6.
|
 |
| Rates
per Person |
Historical hearth cooking provides enough food for multiple meals because of the authentic recipes, preparation time and labor involved. Due to this my classes are designed for groups of 6-8 at $55 per person. For overnight guests, the price is $45.00.
Alternate arrangements may be made for smaller groups but at a price which still covers the costs of the recipe ingredients, preparation, and labor involved.
Please contact me to discuss prices.
|
| |
| Special Groups: |
Special arrangements are available for docents
associated with historical sites and for children's groups. |
|
Woody
Hill Bed & Breakfast
149 South Woody Hill Road
Westerly, Rhode Island 02891
(401) 322-0452
Dr. Ellen L. Madison, Host
woodyhillbandb@verizon.net
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Top
five photos and biscuits photo
by Reena Bammi for RI Monthly Magazine,
February 2007
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