Food has always been an important part of the Shaker way of life, reflecting the Shakers’ beliefs in simplicity, wholesomeness, and excellence. From 1963-1983, Shaker Kitchen Festival was held in the Great Kitchen of the Brick Dwelling, and we think it’s time for a comeback. This celebration of Shaker values gives locals and visitors alike up-close-and-personal insight into this distinct and vibrant culture, bringing the kitchen to the forefront. Join us for a day of talks, tours, tastes, foodie guest speakers and demos. THE LINE UP – (We are updating this list regularly. Check back often.)
Ongoing, cheese making demos in Sisters’ Shop and food saving tips from CET (Center for EcoTechnology – making green make sense).
11am-1pm, Drop-in and meet our Community Supported Agriculture (CSA) volunteers, see all the fresh goodness our gardens produce, and have a taste of the bounty.
Noon, join a guided tour of our farm and gardens.
12:30pm, Author and singer Tinky Weisblat will talk about fall cooking, serve seasonal nibbles, and read from her Pudding Hollow Cookbook.
2pm, compete (or eat) in the Cookie Competition – bring your best batch for judgment by our toughest tasters – kids. A will vote on their favorite and prizes will be awarded. ENTER HERE
2:30pm, stroll though the medicinal herb garden with an expert interpreter and learn more about the important Shaker industry.
3pm, Have you been wanting to make more food at home but don’t know where to begin? Alana Chernila, author of The Homemade Pantry talks about which foods are good starting places for busy families to maximize time and dollars. More taste. Less waste. Alana’s book will be for sale.
4pm, Patricia Harris and David Lyon are Boston Globe and Boston Magazine correspondents, citizens of the world, and Hungry Traveler bloggers offer a talk: Food as a cornerstone of culture followed by book signing.
INCLUDED IN ADMISSION/FREE TO MEMBERS
Stay for a Shaker-style Worlds’ People Dinner prepared by farm-to-table chef Brian Alberg and his best kitchen friends, bringing wholesome goodness from our gardens and local farms to the communal table.
TICKETS $55/$49.50 members
“See that your victuals are prepared in good order and on time so that when the brethren return from their labors in the fields, they can bless you and eat their food with thankfulness.” ~ Mother Ann Lee