Fort Boonesborough
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Colonial Culinary Workshops . . .History in the Tasting!

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Michael Dragoo

March 14th, 2020 at 2:00 pm in the Fort Boonesborough museum blockhouse.

Part hands-on cooking class, part history lesson, a limited number of guests will participate in the preparation of a multi-course 1700s dinner. Experienced historical demonstrators will lead you through the proceedings, describing and preparing all aspects of the meal and cookware, and then all will be invited to partake and discuss the glorious bounties you've had a hand in preparing.

Hosting the event will be Michael Dragoo and Emily Burns. Michael is a contributor to https://savoringthepast.net/ and the video series called 18th Century Cooking with Jas. Townsend & Son, ...These media have been started as a means to share authentic recipes, foodie history, and all of the details they found most interesting from their research and experimentation. We invite you to join us at the table as we savor the flavors and aromas of centuries past.

This Fort Boonesborough Colonial Culinary Workshop will bring your history to life, a history you can repeat and share with family and friends for generations to come. Whether solo, with your spouse or favorite cooking buddy, please join us.

Tickets are $45 per person and seating is extremely limited. Only 34 participant

 

Menu

Hors d ‘Oeuvres
Broth of Roots “A New and Easy Method of Cookery” Elizabeth Cleland, 1755
Indian Slapjack “American Cookery” Amelia Simmons, 1796
Water

Entrees
To make Bubble and Squeak “The Complete English Cook, or Prudent Housewife” Ann Peckham, 1767
Macaroni a la Parmesan “The English Art of Cookery” , Richard Briggs, 1788
Asparagus with Butter “The Cook’s and Confectioner’s Dictionary, John Nott, 1723
Water

Delicacies
Gingerbread Cakes “The London Art of Cookery” by John Farley, 1787
Coffee – Period-correct w/cream & sugar

 

 

The original Fort Boonesborough was built by Daniel Boone and his men in 1775

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