Apples Apples Apples. The essential European-American fruit, cooked fresh or dried, using appropriate varieties into desserts, sauces, soups, side dishes, preserves and beverages. Full luncheon.

Autumn Kitchen Garden. The richness of the fall harvest: corn, tomatoes, beans, squash, sunflower seeds, cucumbers, brocolli, collards, parsnips ? you name it. Full vegetarian luncheon

Basic Hearth Techniques, Day 1. Includes such dishes as kettle chowder, Dutch-oven cornbread, reflector oven roasts, seasonal vegetables/salad, sweet dessert, herb tea.

Basic Hearth Techniques, Day 2. Regional soups, skewered or stewed meats, hearth breads on the griddle or bake kettle, oven-baked beans, seasonal vegetables or salads, Indian pudding, herbal tea.

Baking, Day 1. Focus on historical baking in portable hearth technology: dutch ovens and griddles, for example. Includes such forms as quick breads, flat breads, yeasts, yeasted breads, soda breads, cakes or sourdoughs. Full luncheon.

Baking, Day 2. Assorted sweet and savory pies, pastry, crusts, Dutch oven and tin oven techniques, cookies or small cakes. Full luncheon.

Bake Ovens: Building and Using. History, management, a variety of plans and suggestions for building. Appropriate luncheon from the oven, according to bake oven timing. Full luncheon.

Cookstove of the Nineteenth Century Mastering the monster, flat-jacks to oven pies. What was new and fashionable after 1850. Full luncheon.

Early Dutch Cooking in Early America. Based on the eariest records and technologies of Dutch settlers. Adaptations to the New World from the 17th to the 19th century. Full luncheon.

Early French Cooking in the New World. The origins of fish chowders, crepes, pea soup, tourtiœGe (pork pie), hare in mustard sauce, mayonnaised vegetables, Belgian Endive Salad, Coffee, etc. Full luncheon.

Early Italian Cooking in Early America. Origins of the pizzas, polentas, and pastas we love so well. Unusual soups, zabaglione, more. Full luncheon.

Early German Cooking in America. Dumplings, sauerbraten, kale and bratwurst, springerle, potato salad with bacon, scrapple, etc. Full luncheon.

Mexican-Spanish Cookery in the New World. How the Spanish in Mexico and the American Southwest combined their European heritage with indigenous local foodways to create an important cuisine. Think rice and beans or Yucatan chicken soup for a start. Full luncheon.

Early Native-American Cuisines: What Columbus Found. Indigenous ingredients?born, beans, pumpkin and squash, blueberries, strawerries, local fish and game, etc. Authentic cooking tools, methods, fire site out of doors. Full luncheon.

Fall Harvest Preserves. Canning, drying, jams, jellies, conserves, preserves ? all the treasures of fall to enjoy in the winter. Full lunch.

Gingerbreads of Old. Wide range of European spicy treats from the middle ages on. Full luncheon.

Hansel and Gretel. For children and adults. We enact the traditional story, baking gingerbread men in the brick oven. Full luncheon.

Hanukah in History: Ethnic traditions and historical origins. Little-known themes, Sephardic Oriental, and Ashkenazy. Full luncheon.

Holiday Treats: Winter Holiday Cook-Aheads. We do all those historical sweets that benefit from aging?plum pudding, mince meat, shortbread, lubkichen, panforts, springerle, etc. Full luncheon

Long Island Traditions. Samp, clam pies and chowders, potatoes and more?local history at the table. Full luncheon.

Medieval-Renaissance Cookery. The feasts of the early European cultures: mawmenye (lentils and lamb), rota (fruit soup), brie tarts, nuttye (spiced chestnut cream), amondyn eyroun (almond omelet), foyles (layered, spiced pancakes), etc. Full luncheon.

New Year. Holiday Drinks and treats: wassail, egg nog, mulled wine, punch, cakes. Full luncheon.

Pastas, Noodles, and Dumplings. The gadgetry is as fascinating as the foods. Special focus on German and Italian dishes. Full luncheon.

Pies for Thanksgiving. Focus on learning traditional pies, take them home, freeze, and bake for your gala dinner. Full luncheon.

Preserving with Late Fall Produce. Jellies, Jams, Conserves and Marmalades using citron melon, pumpkins, grapes. Full luncheon.

Reenactment Cooking. Designed for the special needs of Revolutionary War and Civil War encampments, based on period documents and available foodstuffs, and the constraints of marches, battles, and off-time. Full luncheon.

Sausage-Making. Historical ethnic recipes and antique grinders and stuffers. Full luncheon.

Tin Cookie Cutters, Making and Using. Starting from scratch, how to design, shape, and assemble your own cookie cutters, and then use them to bake cookies to take home. Full luncheon.

Sequence: The foods the early explorers cooked.      Day 1: Early Spanish and Portuguese cookery: caldo verde (green soup), eggs, clams, pork sausage, artichokes, wine, saffron, olives, fruit and cheese.      Day 2: Early English cookery: wheat breads, pease pottage, planked salmon, spinach tart, kitchen garden salads with Sidney Smith dressing, apple pudding with syllabub, fruit and cheese.      Day 3: Early Dutch cookery: fish, cheese, kohl sla (cole slaw), suppawn (cornmeal mush), hodge pot (stew), apple fritter, fruit and cheese.      Day 4: Early French Cookery: onion soup, mussels, asparagus, chic pea salad, crepes and apples, fruit and cheese.      Day 5: Early Italian Cookery: escarole and meatball soup, pasta, gnocchi, or polenta, tomato sauce, roasted peppers, broccoli rabe, dried cod with potatoes, pesto, zabaglione (whipped wine custard), fruit and cheese.