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2008 Hearthside Dinner
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Attend a Hearthside Dinner hosted by Remick Museum staff, including Museum Interpreter, Virginia Taylor.
Experience the warmth and charm of an early 19th century Hearthside Dinner, where the meal is cooked entirely on the open hearth. The Remick staff, dressed in traditional 19th century attire, prepare a nourishing meal using historic recipes and ingredients preserved fresh from the harvest. The menu for each meal varies, and rest assured, the ingredients were raised on site at the Remick. Hearthside Dinners are usually a cozy gathering of eight people, and they are designed for adult audiences. Young people age 16 and up are welcome with an adult in attendance. Reserve your place at the table by calling our Museum Receptionist at (800) 686-6117 or (603) 323-7591, or e-mail reception@remickmuseum.org.
Fee is $35.00 per person, and pre-registration is required.
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January 19, 2008 5-7pm
February 16, 2008 5-7pm |
Biscuits with homemade jam & butter Roasted ham served with cucumber ketchup Stuffed acorn squash
Pickled beets Cinnamon pudding with whipped cream Shrub, coffee, tea
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March 15, 2008 5-7pm |
Soda bread with homemade jam & butter Corned beef with mustard sauce Cabbage Boiled Potatoes Assortment of pickled vegetables Bread pudding with maple syrup Shrub, coffee, tea
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April 19, 2008 5-7pm |
Biscuits with homemade jam & butter Chicken potage Pickled beets Assortment of pickled vegetables Bread pudding with maple syrup Shrub, coffee, tea
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September 20, 2008 5-7pm |
Biscuits with homemade jam & butter Ham roasted in tin kitchen Scalloped cabbage
Assortment of pickled vegetables Molasses cake with blueberries and cream
Shrub, coffee, tea |
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October 18, 2008 5-7pm |
Biscuits with homemade jam & butter Ham roasted in tin kitchen
Baked acorn squash Cold chow
Assortment of pickled vegetables Gingerbread with whipped cream
Shrub, coffee, tea |
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December 20, 2008 5-7pm |
Biscuits with homemade jam & butter Roast pork Succotash Pickled beets Sliced apple pudding and cream Shrub, coffee, tea
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