Take a piece of history home when you join one of the museum’s “Take and Make” workshops this holiday season! Our Executive Director, a trained chef, guides you through the creation of a food from history!
$40 per person. Reservations are required, register online or call (203) 222-1424 x5. Refreshments will be served. Class fee includes all materials.
November 13th, 7-9 pm
Nothing quite heralds the holiday season like the delightful smell of gingerbread baking in the oven. First brought to the New World by English colonists, gingerbread recipes exist in the first American cookbook by Amelia Simmons, in Martha Washington’s Book of Cookery and from Mary Ball Washington’s (George’s mom). In the 19th century, American poet Emily Dickinson was famous throughout her town for her Gingerbread.
Join our Executive Director, Ramin Ganeshram, a trained chef, food historian and award-winning cookbook author to talk about the history of gingerbread and to make your own special gingerbread mix to take home and bake or give as a gift!
December 4th, 7-9 pm
No dessert says “Christmas” quite like plum pudding. This delectably moist, dessert, heady with the flavor of brandy, is a Victorian tradition that recalls the charming holidays of yore.
Join our Executive Director, Ramin Ganeshram, a trained chef, food historian and award-winning cookbook author to talk about the history of plum pudding and to make your own special mix of brandy-soaked fruit and pudding mix to take home and bake or give as a gift!
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