Open Fire Cooking: The Victualler's Dilemma, Revolutionary War Camp Cooking with Dennis Picard
Overview
Connecticut sent more men into the Revolution than nearly any other colony. Someone had to feed them.
Soldiers in the Continental Army were promised daily rations: bread, fresh or salted meat, rum or beer, dried beans or peas. What they actually received was another matter. We have heard plenty about the privations of Valley Forge, but how many of us know anything about the Continental Army's winter encampments right here in Connecticut, at Redding and West Hartford, where soldiers endured the same shortages and hardships with far less of the fame?
Living-history interpreter Dennis Picard draws on soldier diaries and memoirs to share stories of men who made do with what they had, cooking Burgoo, Salt Pork Hash, dried peas, and flour using the equipment and techniques of the era. Visitors are invited to watch, ask questions, and taste. Space is limited. Reserve your place today.
Part of the FarmingtonCT250 programming series at Stanley-Whitman House. Stanley-Whitman House is a proud official affiliate of the America 250 | CT Commission. Join us for these commemorative events.
Ticket Pricing Members $20, General $25. The program is family-friendly, and all ages are welcome with adult supervision.
Highlights
- Hearth cooking demonstration at the Stanley-Whitman House
- Taste the actual rations of Connecticut's Revolutionary soldiers
- FarmingtonCT250 programming with living-history interpreter Dennis Picard
Good to Know This program takes place at the Stanley-Whitman House. The program is family-friendly, and all ages are welcome with adult supervision. Doors open at 11:45 AM.
