Shaker Sunday Takeout Dinner Fundraiser

Enfield Shaker Museum is once again thrilled to partner with B&W Catering Company to offer three unique dining experiences this winter! We’ve shared our Shaker recipes with Chef Brent Battis and are excited to taste his Shaker-inspired creations.

Each monthly Takeout Dinner (January, February, and March) will include a short video from Chef Brent with information on the recipes, cooking processes, and reheating instructions!

Takeout dinners will be available for pickup on the last Sunday of the month at the Great Stone Dwelling from 3-5 pm.

Museum Members enjoy a 5% discount that can be applied with your Member Coupon Code at the point of checkout.

Not a Member yet? Become one today: https://shakermuseum.org/support/membership/

January 30 Dinner Menu (order by January 26)

Sister Content’s Corned Beef Hash / onions, peppers, mushrooms, and local butter

Baked Tomatoes / local aged cheddar and House-made breadcrumbs

Cracker-Crusted Cod  Fish Cakes / local cider-rich fish sauce

Sister Sally’s Sour Cream Cornbread / whipped Styx and Stones honey butter

The Sweet Stuff
Sister Lettie’s Maple Pie / whipped sweet cream

February 27 Dinner Menu (order by February 23)

Gold Potatoes in Cream / with rosemary, parsley, dill, and local butter

Woods Cider Mill Boiled Cider-Infused Carrots / thyme and butter

Brother Irving Greenwood’s Pot Roast / pan gravy

Sister Lettie’s Buttermilk Biscuits / whipped butter

The Sweet Stuff

Shaker Cider Pie / Woods Cider Mill boiled cider, nutmeg, and whipped cream

March 27 Dinner Menu (order by March 23)

Canterbury Shaker Parsnips / brown sugar and local butter with fresh thyme

Butternut Squash / ginger and orange peel

Fried Chicken Supreme / Walpole Valley Farms free-range chicken, House-made breadcrumbs, and local cream

Eldress Bertha’s Applesauce

The Sweet Stuff

Eldress Bertha’s Funny Cake / butterscotch, roasted pecans, and coconut