Cooking Workshops

Researching and developing cooking workshops is my favorite part of my job. The following workshops were developed for Open Hearth and Woodstove cooking at Historic House Museums. I have listed the recipes that were taught at each of the workshops.

Curious about what a hearth cooking workshop looks like? Here is a short video of one in action.


In 2015 I volunteered at Pickering Museum Village to develop and facilitate this workshop with a fantastic group of historic cooks.

  • Potato Bannock
  • Pounded Cheese
  • Glazed Ham
  • Carrot Fritters
  • Corn Soup
  • Rumbledethumps
  • Apple and Blackberry Charlotte
  • Custard Sauce


All About Chocolate workshop was run at Gibson House Museum in 2017.

  • Chocolate Puffs, The Professed Cook, 1812
  • Duchess Sauce, The Early Canadian Galt Cook Book, 1898
  • Chocolate Pastils, The Cook’s Dictionary and Housekeeper’s Directory, 1833
  • Chocolate Cake, Mrs. Rorer’s Philadelphia Cook Book, 1886
  • Chocolate Cream Pots, The Art of Cookery, 1758
  • Chocolate Tart, The Complete Confectioner, 1800


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The Sweet Tooth workshop was run at Gibson House Museum in 2017.

  • Apple Pie, The American Frugal Housewife, 1833
  • Common Pie Crust, Eliza Leslie’s Directions for Cookery, 1851
  • Eve’sPudding, The Cook Not Mad, 1831
  • Cranachan, The Scots Kitchen
  • Derby Cakes, The Cook Not Mad, 1831
  • Ice Cream, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828


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All About Oats workshop was run at Gibson House Museum in 2017.

  • Scotch Eggs, A New System of Domestic Cookery, 1808
  • Parkin, Gibson House Recipe
  • Cranachan, The Scots Kitchen, 1929
  • Soda Bread, The Scots Kitchen,1929
  • Vegetable Soup, Gibson House Recipe



Dinner With Grace workshop was run at Gibson House Museum in 2018.

  • Roast Chicken cooked on a bottle jack
  • Baked Potatoes baked in a brick oven
  • Cabbage and Onions, The Virginia Housewife, 1762
  • Creamed Carrots and Parsnips, The French Family Cook, 1746
  • Tea Biscuits, The Cook Not Mad, 1831
  • Apple Pandowdy, Directions for Cookery in its Various Branches, 1849