Experience History Through Taste: Colonial Culinary Classes
Step back in time and explore the rich, complex culinary traditions that shaped early America in this immersive culinary series. You'll learn to prepare authentic dishes using techniques and ingredients from the colonial era.
Each session focuses on a unique aspect of colonial cuisine, offering hands-on opportunities to connect with the past through food. Learn how imported spices transformed simple ingredients into flavorful meals; celebrate one of colonial America’s most versatile fruits with sweet and savory recipes; explore the profound contributions of enslaved people to American cuisine, highlighting the African foodways, ingredients, and recipes that became integral to colonial diets; and try your hand at making rich, creamy butter.
Whether you're a history enthusiast, foodie, or curious learner, these classes offer a unique, hands-on journey through the intersection of food, culture, and history. Join us to honor the stories behind the dishes and savor the flavors of a shared past.
This series consists of 7 independent sessions and will take place indoors in our historic Adriance farmhouse. Sign up for the whole series and receive a discounted rate, or select individual sessions that work for you!
Instructors: Chris Lord-Barry, Curator of the Queens County Farm Museum's 18th Century Adriance Farmhouse and Laura Graney, Director of Education at the Queens County Farm Museum. Chris has been teaching at the Queens County Farm Museum for over 30 years. Chris' classes include a children's colonial cooking class, 18th century cooking demonstrations, and an adult cooking class. Chris thrives on sharing the fascinating tales of colonial history, the charm of its daily life, and the artistry behind its timeless cooking techniques. Laura has been teaching at the Queens County Farm Museum for 9 years, and is a former restauranteur and caterer. Laura is passionate about sharing her culinary expertise, turning every lesson into a flavorful adventure.
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QUESTIONS? Email [email protected] Mon–Fri and a member of our team will get back to you.
Save 20% by registering for the full series of seven classes!
Discount will apply automatically when a complete set of sessions are selected.
This class pays special attention to the profound influence of African foodways and recipes brought to this country by enslaved people. Discover how their culinary expertise, resilience, and creativity enriched the kitchens of the time, contributing to the diverse flavors that remain a cornerstone of American cuisine today. West African Gumbo and Carolina African Runner Peanut Butter are the highlights of this class.
Transport back to the 17th and 18th centuries while we prepare a stew and a soup using colonial techniques and recipes.
In this class, you’ll learn how early American colonists prepared meals with the limited resources available to them: locally grown herbs and spices imported from Europe were precious commodities. Blend your own spices and learn about their origins.
Learn how to churn butter the traditional, colonial way; make and sample three different types of herbed butter on crusty bread; learn about and sample colonial Fairy Butter; leave with herbed butter and assorted herbed butter recipes.
Participants learn the art of baking traditional cookies and cakes from the 17th and 18th centuries. Using historic recipes, authentic techniques, and tools reminiscent of the era, attendees will prepare, taste, and take home treats like molasses cookies and Johnny cakes.
Attendees create a traditional custard baked inside a hollowed-out pumpkin, called "pumpkin pie," just as early American settlers might have done. Sample various types of custards.
Learn about the history of apples in Colonial America, where apples were a staple ingredient in almost every kitchen. Make several sweet and savory dishes using this versatile and delicious commodity; learn how to make mulled apple cider.
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