Campfire Cooking: Simple Equipment, Delicious Dishes!
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
This is an NEW campfire cooking class! Sarah will teach you how to make a delicious meal over an open fire with little to no equipment. These techniques are great to learn if you’re hiking out to a campsite and want to pack as little as possible, or if you’re just starting to experiment with open fire cooking and don’t want to invest in a lot of tools.
We’ll cover four basic techniques for cooking without equipment: Hanging, stick roasting (it ain’t just for marshmallows), cooking directly on coals, and wrapped foods. Over the course of three hours, we’ll make a breakfast of stick roasted bacon, bread and eggs; we’ll string-roast or whole chicken or leg of lamb as well as some fruits and vegetables; we’ll make flatbreads and roast meat directly on the coals; and even try a toasted cheese raclette.
No previous experiences is necessary and advanced fire cooking students will also learn something new.
This class meets at the Old Stone House in Park Slope, located in Washington Park at 5th Ave and 3rd Street.
