Slow Food Seacoast is hosting a Cooking With Fire Workshop with food historian Paula Marcoux, on Sunday, May 4th at Strawbery Banke Museum, just in time for the publication of her new book, Cooking with Fire. The workshop is limited to 12 participants, and is followed by an open potluck:
Cooking With Fire Workshop with Paula Marcoux
Slow Food Seacoast
Stoodley’s Tavern, Strawbery Banke Museum, 17 Hancock Street, Portsmouth, NH
Sunday, May 4, 2014
Workshop: 3:30 – 5:30pm
Open Potluck and Author Cookbook Reading: 5:30 – 7:30pm
The Workshop: Live-fire cooking. It’s hard to think of any other method that affords so much pure joy and satisfaction. Not only are the flavors incomparable, but learning its techniques connects us to hundreds of generations of good cooks who have gone before. Join food historian Paula Marcoux for an afternoon at the hearth of Stoodley’s Tavern at Strawbery Banke Museum in Portsmouth. Together we’ll cook a range of delectable springtime foods from all around the globe and from random eras, just for the fun of it! All participants are guaranteed to learn at least one new skill that will stand them in good stead through the whole approaching summer of outdoor cooking.
Tickets for the Workshop are $20 for Slow Food members and $25 for non-members. Space is limited to 12 participants, to register: http://slowfoodseacoast.givezooks.com/events/cooking-with-fire
The Potluck: Our Sunday Supper Potlucks are open to all. Our theme for this month is of course, Cooking With Fire and we will be sampling some of the food from the workshop. Your dish can be grilled, smoked, toasted, spit roasted, skewered, wood fired, flambeed….you get the idea. Include 1 locally sourced ingredient and make it large enough to serve approx 10 people. Bring your own place setting, glasses, dishware, napkin and serving utensil. BYOB is allowed at this location. The potluck is open to everyone ( not just workshop attendees) and does not require registration.
Paula’s new book, Cooking with Fire, will be available at the event and we will hear Paula read some of her favorite parts for us. A comprehensive guide to the surprising ways in which wood and fire can be used to create truly delicious dishes — from Roma-style bacon on a greenwood stick, to spit-roasted pork loin, to Plymouth fish chowder in a cast-iron pot, to wood-fired naturally-leavened breads — Cooking with Fire explores live-fire cooking methods and invites rediscovery of a wide range of historical traditions and cultures. It is the ultimate reference for the adventurous cook.
Paula Marcoux is a food historian who has also worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She also gives regular workshops on natural leavening, historic baking, and wood-fired cooking. She lives in Plymouth, Massachusetts.
Email us for more information at firstname.lastname@example.org.
For more information: www.slowfoodseacoast.com