About

This multi-part series will illuminate what kinds of food were eaten by different people in colonial Virginia. Discover each week how to prepare a simple recipe. Every 45-minute session spotlights a dish eaten by one of the following groups: the Mason family, people enslaved at Gunston Hall, and the white laborers, shopkeepers, and tenant farmers of Virginia. Participants will discover how social class and wealth affected what food people had access to.
March 9th we will be cooking Sorrel and Eggs.

Kids and adults alike will have a great time learning about history plus cooking! This program is designed for families with kids 10-18, but is open to participants of all ages. All sessions are complimentary.