Take a flavorful journey through food history. We’ll explore historic methods, preservation before refrigeration, ingredient exchange, global influences on early recipes and light Sampling. (Limit 20)

September 18: AEbleflaesk (Apple Bacon) and Lentil Pottage

- This dish dates to medieval period and perhaps as early as the Viking Period (ca.600-900 AD). Served on a whole grain or dark grained bread.

- Lentils, celery, carrots and sometimes meat. This was a vegetable staple in the Medieval Period and can be a full meal or a side dish.

September 25: Pumpion Pie of 1670 (Pumpkin)

- This recipe dates back so far “pumpion” was still spelled without a “k”! This dish includes sliced pumpkins, apples, raisins, currants, and herbs.

October 9: Three Sisters Stew/Soup

- A very versatile dish based on three plants that were staples of the American Indian diet: corn, beans, and squash.

October 16: Fried Chicken 1736

- This is an English dish—not American—originating long before refrigeration. Soaked in a flavorful marinade for hours then battered and fried.