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2010 Hearthside Dinners at the Remick
Museum & Farm
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 twelve people, and they are designed for adult audiences. Young people age 16 and up are welcome with an adult in attendance. Fee is $40.00 per person, and pre-registration is required. Reserve your place at the table by calling our Museum Receptionist at (800) 686-6117 or (603) 323-7591, or click here to e-mail your reservation.
A Hearthside Dinner menu is subject to change with each season; it will reflect our garden harvest yield and livestock processing program for 2010. Click here for a look at our 2010 Hearthside Brochure with more information.
Sampling of Seasonal Menus:
Our own harvested beets.
Dill Pickle, Preserves Debra Cottrell, Education Director makes potato pancakes on the hearth.
Crabapples
Homemade Preserves
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January 2010 Hearthside Dinner
January 23, 2010 from 5-7pmHomemade biscuits with jam and butter. Roasted Ham Served with cucumber ketchup and served with stuffed acorn squash and succotash. Try an assortment of our own preserved vegetables. For dessert, enjoy cinnamon pudding with whipped cream. Beverages include: a historic drink called shrub, coffee and tea. *Click here to e-mail your RSVP now! Or call the Museum's Visitor Center at (603) 323-7591 or toll free (800) 686-6117.
February 2010 Hearthside DinnerFebruary 27, 2010 from 5-7pmHomemade cornbread with butter. Try our own apple butter and tomato marmalade. A pork roast will be served with boiled potatoes, sauerkraut and pickled beets. For dessert, try a traditional boiled cider pie. Beverages include: a historic drink called shrub, coffee and tea. *Click here to e-mail your RSVP now! Or call the Museum's Visitor Center at (603) 323-7591 or toll free (800) 686-6117. March 2010 Hearthside DinnerMarch 20, 2010 from 5-7pmTry homemade biscuits and butter. Sample our own apple butter and carrot jam. Roasted chicken will be served with creamed parsnips and potatoe pancakes. Try some of our own preserves including, spiced crabapples, rhubarb relish and bread and butter pickles. For dessert, maple cottage pudding with whipped cream. Beverages include: a historic drink called shrub, coffee and tea. *Click here to e-mail your RSVP now! Or call the Museum's Visitor Center at (603) 323-7591 or toll free (800) 686-6117.
April 2010 Hearthside DinnerApril 17, 2010 from 5-7pmEnjoy homemade biscuits with butter. Roasted ham in a tin kitchen served with scalloped cabbage and potatoes in shells. Try an assortment of preserves including pickled vegetables. For dessert, bread pudding with maple syrup. Beverages include: a historic drink called shrub, coffee and tea. *Click here to e-mail your RSVP now! Or call the Museum's Visitor Center at (603) 323-7591 or toll free (800) 686-6117.
September 2010 Hearthside DinnerSeptember 18, 2010 from 5-7pmEnjoy homemade biscuits with crab apple jelly and butter. Ham will be roasted historically in a tin kitchen and served with scalloped cabbage. Try an assortment of pickled vegetables. For dessert, enjoy sweet baked apples. Beverages include: a historic drink called shrub, coffee and tea. *Click here to e-mail your RSVP now! Or call the Museum's Visitor Center at (603) 323-7591 or toll free (800) 686-6117.
October 2010 Hearthside DinnerOctober 16, 2010 from 5-7pmEnjoy homemade biscuits with butter. Ham will be roasted historically in a tin kitchen and served with cold chow. Try an assortment of our own preserves. For dessert, enjoy gingerbread with whipped cream. Beverages include: a historic drink called shrub, coffee and tea. *Click here to e-mail your RSVP now! Or call the Museum's Visitor Center at (603) 323-7591 or toll free (800) 686-6117.
December 2010 Hearthside DinnerDecember 18, 2010 from 5-7pmEnjoy homemade biscuits with butter. Traditional pork pie will be served with red cabbage and an assortment of our own preserves. For dessert, cranberry cake with butter sauce. Beverages include: a historic drink called shrub, coffee and tea. *Click here to e-mail your RSVP now! Or call the Museum's Visitor Center at (603) 323-7591 or toll free (800) 686-6117. |
