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Massachusetts 250 Culinary Chronicles of New England Dinner and a Talk Series
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Come for a night of learning and dinner. We kick off the evening with Matt and Kim from the Plimoth Grist Mill, a working recreation of a 17th century water powered mill at the Plimoth Pawtuxet Museum. They will explain how a water mill works, their importance on early New England culinary traditions, and about some of the heirloom corn and grains from the region that shaped our early food ways. Following the talk, Chef Marc Sheehan and his team will serve a 3 course dinner using heritage New England ingredients sourced from the mill, and techniques that honor our shared culinary past. Dinner will include snacks on the table when you are seated, an appetizer, entree, and dessert. Beverages are not included.
