Weekend Outlook: Frontier cooking workshop Saturday

Frontier cuisine and techniques will be front and center at a new event Saturday at Fort Boonesborough State Park.

The park will host a colonial culinary workshop Saturday evening where participants will learn about 18th century frontier cuisine and help prepare a seven-course meal, said Emily Burns of Fort Boonesborough State Park.

“This is the first time we’ve done this and I suspect we will do more,” Burns said.

The workshop will be led by food bloggers and historians Kevin Carter and Michael Dragoo.

Burns said Carter proposed the idea for the workshop last year.

“He came to events at the fort,” she said. “He came back in May and made Welsh mine pies. Not too long after that, he came up with this idea. He saw the blockhouse as a natural venue for what he does.”

During the 2-1/2 hour event, participants will help cook, and partake, in a full meal including a variety of cheeses as appetizers, boiled trout as the entree, “ragoo” French beans and pound cake witha pistachio cream for dessert.

The workshop will be in the fort’s blockhouse. As such, space is limited to 36 people, Burns said. Tickets, which are $45 each, can be obtained by calling 859-527-3131 or going to www.fortboonesboroughlivinghistory.org.

Earlier Saturday, the Clark County Public Library is hosting a spring gardening class about raising heirloom peppers. The program will include information about sources of seed as well as varieties of peppers. Each participant will receive five packets of seed and two seedlings. To register in advance, call 744-5661.