Volunteers attend a 3 hour training and observe a present class session. Each volunteer commits to a 6 week course sequence, using supplied Cooking Matters curriculum. Classes are held mornings, afternoons and evenings on the Food & Cooking identical time every week and are two hours per session.
We shucked our way by way of the story of each wild and farmed oysters, and harvesting traditions and applied sciences, as Chef Albert Lukas prepared a dish that recollects the oyster’s priceless place in American cuisine. What was served at the first Thanksgiving—and why does today’s Thanksgiving table look so different? How did pumpkin turn Food into a signature food of the autumn, and of early American cuisine? In May and June, we turned our attention to the museum’s American Enterprise exhibition and its adjoining feature on the a hundred and fiftieth anniversary of the transcontinental railroad.