Hearth Cooking Classes
at
Another Second Penny Inn
870 Pequot Trail, Stonington, CT  06378
860-535-1710
innkeepers@secondpenny.com
 
 
Curious about open hearth cooking? 

THE BEST WAY TO LEARN IS BY DOING! 

Join us on the weekends, November through April, as we spend afternoons preparing historic recipes and cooking over the open hearth.  You will learn a variety of techniques including spit roasting, string roasting, frying, boiling, bake (Dutch) oven baking and steaming.  Then take your newfound knowledge home and with a couple of cast iron pots and a fire you'll be set!  Recipes are drawn from family collections, historic cookbooks, Mystic Seaport and Colonial Williamsburg. 

The cost is $40/person or $70/couple for B&B guests; $50/person or $90/couple for day visitors.  (Inquire about our group discount.)  Perfect for winter storm weekends.  For more information please call us at (860) 535-1710.
Schedule for Winter 2008/2009:  December 6, 13 & 20,
January 3, 17 & 31, February 7 & 21 (soldout), March 7 & 21 (soldout).
Class usually begins at 3 p.m. and lasts about 4 hours.
Other days and times available by arrangement.


Roasting chicken, cod cakes and Madeira ham in the pot.
Hearth Cooking
Chicken on a string (poor man's spit) and rolls set to rise.
Chicken on a StringSandra, Kris & Mark









                                                                                                                                                        Sandra, Kris & Mark having fun!
                     Roast Chicken!

Hearth Cooking


   Another view of the hearth.Hearth Cooking

              

Jim, Kris & Mark

        
First Time Recipes Include:
Pan-fried Scallops
Spider Cornbread
Breaded Pork Cutlets
Mrs. Robert E. Lee's Mushrooms au Beurre
Green Bean Ragout

More Advanced Recipes Include:
Friar's Omelette
Cod Cakes with Mushroom Catsup
Baked Madeira Ham
Roast Chicken
Parsnips in Cream Sauce
French Rolls
Potatoes Baked in the Ashes
Aunt Laurine's Berry Pudding

We strongly encourage all participants to wear jeans, long sleeved cotton shirts and sturdy shoes.
Although it is historically accurate to wear long skirts, etc. the heat and possibility of burns require us to make the above request.

Obviously, we cannot guarantee that the food we all prepare will be suitable for consumption; however, if it is we will together enjoy sampling the fruits of our labors.