Saturday, May 20th, 9 a.m.-5 p.m.
Please pack a lunch, we will be cooking our dinner.
The contemporary art of open-fire hearth cooking is an exploration and discovery of historic foodways. In this class, we will demonstrate the research of 18th-century receipts (recipes) and how they are interpreted in our modern cuisine.
The class will prepare a full meal at the open hearth using the utensils and cooking equipment of the time period and utilizing the foods that were available to our ancestors in the springtime.
Be prepared: Please wear comfortable closed-toe shoes, long pants, or jeans. Please dress according to the weather, as the cabin does not have modern heating or air and will be warm just around the fireplace. Bring a notebook and something to write with and pack your lunch; all other supplies will be provided, as well as the meal we cook at the end of the day.
*Must be 13 or older to register; students under 16 will need to be accompanied by an adult.
Meet the Instructor - Paulette Gardner
I am the co-founder of the Lincoln Hearth Cooks, based at the Reinhardt Cabin at the site of the Battle of Ramsour’s Mill in Lincolnton, NC. Born in Winston-Salem, NC, with a lifelong love of American History, I spent much time
in the restored Moravian Village of Old Salem. Over the years, my family and I visited many other historical sites, but I was always drawn to the kitchens and the open-fire hearth cooking. After a crash course in their cabin at Historic Rural Hill about 20 years ago, I was hooked. Within a couple of years, I began actively volunteering, not only at Rural Hill but at the Schiele Museum in Gastonia. There I met author Kay Moss, who wrote “The Back Country Housewife” and “Seeking the Historic Cook.” She inspired and encouraged me to continue my quest as an open hearth cook and docent.
Over the next several years, I took classes in Scottish Hearth Cooking, Open Hearth Cooking, and Historic Food Ways at John C. Campbell Folk School in Brasstown, NC, where my love of the craft continued to be fueled. In 2016, I was given the opportunity, both at Rural Hill and Ramsour’s Mill, to teach both 1-day hearth cooking classes and a series of classes covering several aspects of open-fire cookery.