Hearth Cooking Classes at the Jonathan Hosmer House

Saturday March 31, 2012 ~ Colonial Spring Cooking

Menu: Pea Soup, Onion Pie, Baked Beans, Pork Roast,
Dried Fruit Chutney, Corn Bread, Rice Pudding

Jonathan Hosmer House
300 Main Street, Acton, MA

9am-2pm

 The Acton Historical Society is offering a series of classes in early American hearth cooking.
 
Attendees will team up and prepare dishes on the open hearth using 18th Century techniques. 

Students will be given receipts (recipes) and will be shown the fine art of early American cooking on the open hearth.
  
At the end of each class attendees and instructors will share each others dishes, beverages, and conversation around the midday table. 

Please come and enjoy the beautiful Jonathan Hosmer House, great food, and warmth of the hearth with friends.

Class Schedule

Cooking: 9:00am-noon
Dining: 12:00pm -1pm
Clean-up: 1:00pm-2pm

Participant fee: $50 Acton Historical Society Members
$60  non-members
(pre-registration required)

Please make checks payable to Steve Banatoski and mail to:
Steve Banatoski
7 Great Rd
Maynard MA 01754
Any questions, contact Steve Banatoski at 978-897-6877 or sbanatoski@verizon.net

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Acton Historical Society Hearth Cooking Classes

Registration Form

(Copy, Print and Mail to:)

Hearth Cooking Classes

c/o Steve Banatoski
7 Great Rd
Maynard MA 01754

*

_____  November 12, 2011 - Colonial Holiday Cooking (Non-Member $60 - Member $50)

_____  November 19, 2011 - Baking & Stews (Non-Member $60 - Member $50)

_____   March 24, 2012 - Baking & Soup (Non-Member $60 - Member $50)

______ March 31, 2012 - Colonial Spring Cooking (Non-Member $60 - Member $50) 

Name: ________________________________                                               Address:______________________________

Phone:________________________                                                                E-Mail:________________________                                                 Enclosed is $__________________

STEVE BANATOSKI 
HEAD COOK 10^th REGIMENT OF FOOT

Stephen Banatoski is the Head Cook for the 10^th Regiment of Foot (A historically re-created unit formed to portray the service of the British Army in America during the American War for Independence). He is responsible for feeding 30 to 50 re-actors at regimental events, with a goal to serve historically accurate food, using ingredients, equipment and techniques of the period.

Over the past few years he has hosted and attended early cooking workshops, demonstrated techniques and shared recipes with fellow re-actors and food enthusiast.