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Stocks and Soups from Scratch Demo & Lunch
March 25 @ 10:00 am - 2:00 pm
$45.00 – $50.00
Sensational Stocks and Soups from Scratch
Cooking Demonstration & Luncheon
Saturday, March 25, 2023
10:00 am – 2:00 pm
If there’s one truth we know about the Shakers, it’s that they understood all about sustainability and being a locavore long before the terms were hip or even invented! There is no doubt they knew how to make sensational stocks and soups from scratch.
The Shakers were quite ingenious in the kitchen, their inventions included a dough-kneading machine, a water powered butter churn, and a mechanical apple parer.
At a time when the typical American diet revolved around fatty preserved meats and starches, the Shakers prepared simple, wholesome food, detested waste, and were frugal with all their resources.
Making a decent stock is a “must-know” technique for all professional chefs. Join Chef Tony Rinella as he reveals the mystery behind creating robust and flavorful bone and vegetable broths, and then teaches you how to build on the basics to create all kinds of different varieties of soups.
During the cooking demonstration held in the Dining Room of the Great Stone Dwelling, Chef Tony will create a savory French onion soup, and a hearty winter minestrone soup. Immediately following the demonstration, lunch will be served.
Grab a friend and a spot in this flavorful event and learn to make Sensational Soups and Stocks from Scratch!
French Onion Soup or Hearty Minestrone
Harvest Salad (mixed greens, candied walnuts, dried fruit, Gorgonzola, red onion, & pomegranate balsamic vinaigrette)
Homemade Focaccia bread
Beer, wine or cider of your choice
Buy your tickets today!
Museum Members: $45/person
Want to know more about Chef Tony Rinella?
Chef Tony Rinella received his culinary training from the United States Army. Once he completed his military training, Tony returned to the Upper Valley of New Hampshire. Once there, he began cooking at long standing area restaurants such as The Fort and Lou’s Restaurant and Bakery.
After several years of learning from some talented and seasoned chefs, Tony was given an opportunity to run his own kitchen. At the tender age of 23, he managed both Firestones in Quechee, VT and Bentley’s in Woodstock, VT. Eventually he moved to Hingham, MA and joined the team at Eat Well, LLC, a restaurant group located on the South Shore.
Upon returning to the Upper Valley, Tony accepted a position at The Lyme Inn in Lyme, NH, completely rebuilding their tavern and greatly increasing its success. He took the number of meals served from an average of seven per evening to regularly serving 250 people on a weekend evening.
In early 2016, Tony and his wife Lisa started a meal delivery service called What’s For Dinner? For two and a half years they fed between 40 and 45 families each week.
Tony has come full circle in his career and has returned to his roots! After a nearly four year stint as the Head Chef at The Public House in Quechee, VT, he accepted the Executive Chef position at Dr. Coburn’s Tonic in Woodstock, VT, where you can find his culinary creations today!
Tony lives in Enfield, New Hampshire with his wife of seven years, Lisa, and their two daughters, Charlotte Anne and Isla Grace.