Upcoming Events
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Massachusetts 250 Culinary Chronicles of New England 'Dinner and a Talk Series' with The Plimoth Grist Mill from The Plimoth Patuxet Museums
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Come for a night of learning and dinner. We kick off the evening with Matt, Beth, and Kim from the Plimoth Grist Mill, a working recreation of a 17th century water powered mill at the Plimoth Patuxet 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.
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Massachusetts 250 Culinary Chronicles of New England 'Dinner and a Talk Series' with Mike Smith, The 18th Century Cook
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Come enjoy an evening of discovery as we dive into the culinary traditions of New England during the Revolution. The evening kicks off with a presentation by Mike Smith, ‘The 18th Century Cook’ on “Food for the Common People.” We know so much about what the upper class ate at the time because those recipes were collected and compiled in early cookbooks, but what did everyone else eat? By researching what people grew in their gardens, what was available at markets, and what was being served at local taverns we can glean what the everyday early New Englander ate!
After the presentation, come downstairs into our dining room where Chef Marc Sheehan and Mike Smith will serve a 3 course meal using ingredients and techniques from revolutionary times!! There will be snacks on the table when you are seated, followed by two savory courses and dessert. Beverages are not included, but we will have some fun options echoing the historic theme of the evening!
