Open Fire Cooking: The Victualler's Dilemma, Revolutionary War Camp Cooking

Connecticut sent more men into the Revolution than nearly any other colony. Someone had to feed them. Living-history interpreter Dennis Picard cooks and shares Revolutionary War camp rations at Stanley-Whitman House: Burgoo, Salt Pork Hash, dried peas, and flour, prepared with period equipment and technique. Drawing on soldier diaries from Connecticut's own winter encampments at Redding and West Hartford, where soldiers endured the same shortages and hardships as Valley Forge with far less of the fame, Picard brings the food and the stories together. Visitors are invited to watch, ask questions, and taste. Space is limited.

Part of the FarmingtonCT250 programming series at Stanley-Whitman House. Stanley-Whitman House is a proud official affiliate of the America 250 | CT Commission. Join us for these commemorative events.