Do you have what it takes to be a colonial cook? Join us to slow down the pace, start from scratch, and experience historic cooking in a series of Hearth Cooking Classes led by Becky Hendricks, historic food researcher with over 20 years experience as a living historian.

From deboning a Cornish game hen to making pie crust, you will learn using historically accurate tools and techniques. Choose one class or take them all!

April 4: Pies, Tarts & Puddings
May 2: Sweet & Savory Treats
October 3: Breads and Soups
November 7: Poultry Roasted, Stewed & Fricasseed

Classes are Saturdays from 11 a.m. to 4 p.m. and are $50 per person, per class, plus a materials fee. Class size is limited to 6, so register early! For ages 12 and up. (Children must be accompanied by a paying adult.)