An event I will be putting on in a couple weeks:
Come join us for an evening from the past, with a classic 1800′s menu in the beautiful historic Kirkman House Museum. Chef Melissa Davis will prepare this authentic meal which will be served on fine china in the museum. Professional Cellist Dr. Sally Singer will entertain us before the meal and we will also be presenting our 18 minute video on the life of William Kirkman.
Menu:
- •Pease Porriage
- •Roast Filet of Beef
- •Roasted Mutton
- •Masht Potatoes
- •Braised Cardoons
- •Steamed Pudding
- •Apple Pandowdy
Tickets: $50 per person
Limited number of seats available. Pre-sale tickets only. Call stop in or mail payments directly to the Kirkman House.
This is a benefit dinner. Proceeds go directly to Kirkman House Museum.
http://www.kirkmanhousemuseum.org
What’s “pease porriage”? What are “cardoons”? What’s “steamed pudding”? What’s “apple pandowdy”?
What fun! Are the guests dressing up in clothing from that time period?
Pease porriage is like a split pea soup with the addition of turnip and carrot.
Cardoons are a relative of the artichoke and were common in many homes 100 years ago.
Steamed pudding is similar to bread pudding but is steamed on the stovetop. It contains raisins, dates and apples.
Apple pandowdy is an old-fashioned name for an apple pie without a bottom crust.
The guests are welcome to dress up, but I doubt anyone has clothes from that period:)
Wow! The pease porriage sounds delish. How are you able to find the cardoons? The steamed pudding sounds too sweet and heavy to me. I don’t like desserts with dates and raisins. Dried fruit is sorta too dense and sweet to me.
Cool event. Can’t wait to see pics!