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Apr 21, 2018







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 Upcoming workshops

 
• Chowder, Sunday, Sept. 7, from 1 to 3 p.m.
 
• Fresh Pasta, Sunday, Oct. 19, from 1 to 3 p.m.
 
• Stews and Braised Dishes, Sunday, Nov. 16, from 1 to 3 p.m.
 
Where: Canterbury Shaker Village, 288 Shaker Road, Canterbury
 
Cost: $27.50 for non-members, registration required 
 
 




Shake up your kitchen
Canterbury Shaker Village presents cooking workshops

08/28/14



Warm bowls of chowder, fresh homemade pasta, and hot stew are all on the menu at the Canterbury Shaker Village this autumn. Guests can sign up for cooking workshops with Lakes Region Community College’s Head Chef Patrick Hall for cooking demonstrations and tasting. 
 
“The Shakers definitely did do soups and that kind of fare, but it goes along with the connection that the Shakers were really progressive with food that many people don’t know about,” Canterbury Shaker Village Education Manager Maisie Keith Daly said. “They were early adopters of boiling vegetables with their skin to keep the nutrients; they were about simple, nutritious food.”
 
The first workshop is on Sunday, Sept. 7, and will focus on a variety of chowders. Hall will lead a cooking demonstration, explain the history of chowder and allow time for tasting at the end of the workshop.
 
“We were looking for that classic New England comfort food, but also one that really evolved from a traditional chowder recipe, and now people are using contemporary flavoring in with the traditional recipe,” Daly said.
 
The workshops pick up just in time to go back to school, as students from Lakes Region Community College will be returning to Canterbury Shaker Village for the semester. The museum and community college partnered together last year.
 
“Our mission is to interpret the Shaker legacy to the public, and part of that legacy is food,” President Funi Budrick said. “We really wanted to get out of the food restaurant business and find a strategic partner that would utilize our Shaker Table building that was more instructive.”
 
The partnership allows for the 100 or so students studying culinary arts and hospitality to practice their craft and learn while cooking and waiting on museum guests during the regular semester (check out lrcc.edu/culinary-arts/shaker-table for the dates the Shaker Table will be open for service).
 
“Food and hospitality is a way to look at the Shaker legacy and their ideals,” Budrick said. “It’s about translating the Shaker legacy into our contemporary lives.” 
 





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