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I am getting ready for the Culinary Historians of Boston annual historic Banquet...

(post, Roz Cummins)

For the next three years, our banquets will trace the the Triangle Trade (slaves, molasses, and rum) and this year we are focussing on Colonial New England. When I was in college I used to have a summer job cooking at a colonial inn, wearing an itchy, heavy costume and doing open-hearth cooking. I taught "Colonial Living Day-camp" to twelve-year-olds. They all had to wear costumes and give tours of the inn. You should have heard the things they said! When they forgot the stuff we taught them that they would just make stuff up.

I am looking forward to the event itself (tomorrow) and I am also looking forward to it being over so I can stop preparing for it. I will post photos of the food if I can.