Campfire Cuisine Beyond Hot Dogs: An Introduction to Hearth Cooking

image courtesy Adriana Stimola
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Taught by Sarah Lohman

Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016. 

 

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

Class is held at the Old Stone House on Fifth Ave and 3rd Street in Park Slope!

In this hands-on class, you’re going to learn how to cook over an open fire. But what you’ll really learn are the primal cooking skills that will make you a better cook in your daily life.

We’re going to cover the four basic cooking techniques: baking, roasting, frying and boiling. While preparing a meal on an outdoor hearth, you’ll learn how to tell temperature without a thermometer, how to tell the doneness of food by using all of your senses, and how to build a bad-ass fire.

The skills you will learn in this 3.5-hour session will allow you to amaze your friends on your next camping trip; put on an old-timey costume and cook at a historic house; or simply become a better, more intuitive home chef.

The cost of the class includes a light meal you will help to make: A vegetarian spring soup, rusks (a fried bread), grilled meat, and dessert.

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