Beef hearts, pig bladders, tripe, and lots and lots of butter are ingredients kitchen apprentice Kim Kosta will come to know well as she sharpens her skills in the Palace kitchen. As she rises to achieve journeyman status, she’ll have to master 25 recipes at seven levels of difficulty.
Listen closely in this kitchen. In it, objects speak of their owners and of their makers. Tools speak of technology and ability. Small personal items speak of meager comforts in a hard life. Curator Amanda Keller worked to outfit the Wythe Kitchen and imbue it with a richly layered history.
A town’s market house was a bustling hubbub of vendors, shoppers, and business. Colonists from all walks of life mingled on market days: housewives, servants, slaves, and tavern keepers. The market was the heart of the community, and as such, it was tightly regulated and regularly inspected. Architectural Historian Carl Lounsbury introduces the latest reconstruction on Duke of Gloucester Street.
Though Thanksgiving as we know it would not become a national holiday until Lincoln declared it in 1863, colonial Virginians found many occasions to give thanks. Journeyman cook Barbara Scherer tells us what was on the table, and explains that technically, you’re probably not roasting your turkey at all.
Apprentice cook Melissa Blank learns her way around a 200-year-old kitchen.
A rich, brandied fruitcake is the centerpiece of Twelfth Night celebrations. Barbara Scherer describes the dessert as it was meant to be.