Time stands still for historians’ lunch set in an 1850s County farmhouse
Administrator | Jul 25, 2011 | Comments 0
Culinary Historians of Canada members met Saturday, at From the Farm Cooking School, for their annual summer picnic. Cynthia Peters, owner, stoked her pioneer wood oven and roasted stuffed local chickens with smoked bacon, onions and sage, a recipe influenced by a 1846 recipe from her collection. Liz Driver, a member of the Board of the Culinary Historians, baked summer fruit pies to rave reviews. Members also contributed with heritage dishes including deviled eggs, jellied salads and oatmeal cookies. The Grange Winery’s 2009 Rose was the featured wine. Members shared historical recipes and stories during the family-style dining at a communal table in the screened-in porch.
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