Upcoming Events

Food of the Dead

The Woodlands, Philadelphia, PA

Saturday, April 8, 2:00-4:00 pm

$35, $25 for The Woodlands & HFSDV Members (email The Woodlands for membership discount code)
To RSVP and purchase tickets at the door, please call 215-386-2181.

At the end of an early American funeral, participants were given a cookie spiced with caraway and stamped with a special design. They were often kept for years as a memento of the departed. Although mourning traditions have changed over time and vary from place to place, what they have in common is food and drink. From the home parlour to the funeral parlor from Irish wakes to sitting Shiva, consumption offers comfort in a time of grief. In this talk, we’ll look at the culinary traditions surrounding funerals throughout American history, and we’ll taste beer from Midas’s tomb, funeral cakes, and Mormon funeral potatoes.

The Unexpected History of American Food
Connecticut Historical Society, Hartford, CT
Saturday, April 14, 2:00-3:00 pm
$10 for members, $15 for non-members. Reservations requested at rsvp@chs.org or 860-236-5621 x238.

We’ll examine how we determine what’s ordinary and what’s odd when it comes to food. She will focus on two particular flavors that have gone through ups and downs in American food trends: garlic (once dismissed by American cookbook author Amelia Simmons as “better adapted to the uses of medicine than cookery”) and the much-maligned MSG. Sarah will sign copies of her book, Eight Flavors: The Untold Story of American Cuisine, which will be available for purchase.

Introduction to Open Fire Cooking: Campfire Cuisine Beyond Hot Dogs
Brooklyn Brainery, Brooklyn, NY
Saturday, April 28, 10:00 am-1:00 pm
$55.  Sign up for the waitlist here.

In this hands-on class, you’re going to learn how to cook over an open fire. But what you’ll really learn are the primal cooking skills that will make you a better cook in your daily life. We’re going to cover the four basic cooking techniques: baking, roasting, frying and boiling. While preparing a meal on an outdoor hearth, you’ll learn how to tell temperature without a thermometer, how to tell the doneness of food by using all of your senses, and how to build a bad-ass fire. The skills you will learn in this three-hour session will allow you to amaze your friends on your next camping trip; put on an old-timey costume and cook at a historic house; or simply become a better, more intuitive home chef. The cost of the class includes a light meal you will help to make: A vegetarian spring soup, rusks (a fried bread), grilled meat, and dessert.

 This class will take place outdoors at the Old Stone House in Park Slope, Brooklyn (located at 5th Ave and 3rd Street). Details will be sent the day before class. 

Advanced Open Fire Cooking: Fine Dining on Flames
Brooklyn Brainery, Brooklyn, NY
$65. Purchase tickets here.

This course is for students who have taken the Intro to Fire Cooking course and will focus on advanced techniques. We’ll make doughnuts, pizzas, a roast, and charred glazed peaches to name a few dishes. The class will cover ash cooking, ovens, roasting, brûlée, deepfrying and more. You’ll also have freedom to experiment with access to expert advice. We will make a feast and you will be full of food and knowledge by the end, and graduate a guaranteed fire-cooking bad ass.

This class will take place outdoors at the Old Stone House in Park Slope, Brooklyn (located at 5th Ave and 3rd Street). Details will be sent the day before class.