Theme: Harvest Time
Saturday, September 21st, 9 a.m. - 4 p.m.
$90 - All supplies included
You can pack a lunch if you would like but, we will be cooking things that we will eat throughout the day.
The contemporary art of open-fire hearth cooking is an exploration and discovery of historic foodways. In this class, we will demonstrate the research of 18th-century receipts (recipes) and how they are interpreted in our modern cuisine.
Join us in the Hart Tavern for a fun day of fellowship and open hearth cooking. The Harvest has been plentiful, and we have grapes, apples, fall squash, pumpkins and the late crop of cabbage, fresh corn, Brussels Sprouts and broccoli, and many other delicious late garden greens. We will talk about how the early settlers "put by" (an early term for preserving for the future), much of their harvest for the winter and how to preserve, prepare and cook many of these wonderful fall vegetables and fruits over the open fire. Everyone will participate in preparing a wonderful fall meal at our hearth that we will enjoy together.
Please wear comfortable clothes and shoes with closed toes.
*Must be 13 or older to register; students under 16 will need to be accompanied by an adult.
Meet the Instructor - Paulette Gardner
I am the co-founder of the Lincoln Hearth Cooks, based at the Reinhardt Cabin at the site of the Battle of Ramsour’s Mill in Lincolnton, NC. Born in Winston-Salem, NC, with a lifelong love of American History, I spent much time
in the restored Moravian Village of Old Salem. Over the years, my family and I visited many other historical sites, but I was always drawn to the kitchens and the open-fire hearth cooking. After a crash course in their cabin at Historic Rural Hill about 20 years ago, I was hooked. Within a couple of years, I began actively volunteering, not only at Rural Hill but at the Schiele Museum in Gastonia. There I met author Kay Moss, who wrote “The Back Country Housewife” and “Seeking the Historic Cook.” She inspired and encouraged me to continue my quest as an open hearth cook and docent.
Over the next several years, I took classes in Scottish Hearth Cooking, Open Hearth Cooking, and Historic Food Ways at John C. Campbell Folk School in Brasstown, NC, where my love of the craft continued to be fueled. In 2016, I was given the opportunity, both at Rural Hill and Ramsour’s Mill, to teach both 1-day hearth cooking classes and a series of classes covering several aspects of open-fire cookery.
.png)
.png)
.png)