- A once-a-month 2-hour hands-on experience, activity, & demonstration by Cook Diane Schwindt
- Suggested donation of $10, fundraiser
- Topics range from the c. 1693 hearth kitchen and its accessories to learning how to spot an antique cooking pot
- Blacksmithing, portable forge demonstration of making kitchen utensils and farm tools, and other activities are available for all ages
Stirring Up History:
Hearth Cooking Demonstration
| Once a month in the c. 1693 Summer Kitchen, with cook Diane Schwindt at Ketcham Inn. Demonstration and a taste. |
March, St. Patrick’s Day
| “Pop-Inn” for a discussion about traditional Irish Food at the Ketcham Inn, St. Patrick’s Day with historic cook Diane Schwindt in the c. 1693 Summer Kitchen. Learn the true story of Irish corned beef and cabbage. Take home an Irish keepsake of a St. Bridget’s Cross kit complete with history and instructions. |
October, ‘Magic of the Cauldron’ Night
| Halloween and the Spirits of the Past: The haunted facts and history of Victorian Funeral Food, Halloween, and Spirits of the Past. We will create a one pot meal in a cauldron as it hangs over the blazing fire, while making a simple take home hearth broom. |
A Dutch Painting
| Recreate a moment in time, captured in a 17th century Dutch painting, by using fire and authentic cooking equipment on a historic hearth. Learn to cook real recipes from the colonial era from historic cook, Diane Schwindt. |
Willem Claesz. Heda: Breakfast Table with Blackberry Pie, 1631 
Abraham van Beijeren: Banquet still life with a self-portrait of the painter in the silver jug, 1660
December, Holiday Treats
| Potato pancakes not just for Hanukkah: Knish, latkes, deruny, and raggmunks. Cooked on an open hearth served with sour cream, apple sauce, coffee and juice. |
| Learn the history of the traditional holiday foods, taste a smorgasbord of yummy treats and take-home recipes! Learn to cook real recipes from the colonial era. |
