BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Enfield Shaker Museum - ECPv6.15.18//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://shakermuseum.org
X-WR-CALDESC:Events for Enfield Shaker Museum
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20220313T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20221106T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20230312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20231105T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230325T100000
DTEND;TZID=America/New_York:20230325T140000
DTSTAMP:20260407T021404
CREATED:20230213T221834Z
LAST-MODIFIED:20230303T160855Z
UID:10000087-1679738400-1679752800@shakermuseum.org
SUMMARY:Stocks and Soups from Scratch Demo & Lunch
DESCRIPTION:Sensational Stocks and Soups from Scratch\nCooking Demonstration & Luncheon\nSaturday\, March 25\, 2023\n10:00 am – 2:00 pm\nIf 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. \nThe Shakers were quite ingenious in the kitchen\, their inventions included a dough-kneading machine\, a water powered butter churn\, and a mechanical apple parer. \nAt 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. \nMaking 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. \nDuring 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. \nGrab a friend and a spot in this flavorful event and learn to make Sensational Soups and Stocks from Scratch! \nLuncheon Menu:\nFrench Onion Soup or Hearty Minestrone \nHarvest Salad (mixed greens\, candied walnuts\, dried fruit\, Gorgonzola\, red onion\, & pomegranate balsamic vinaigrette) \nHomemade Focaccia bread \nBeer\, wine or cider of your choice \nBuy your tickets today!\nMuseum Members: $45/person \nNon-Members: $50/person \nWant to know more about Chef Tony Rinella?\nChef 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. \nAfter 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. \nUpon 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. \nIn 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. \nTony 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! \nTony lives in Enfield\, New Hampshire with his wife of seven years\, Lisa\, and their two daughters\, Charlotte Anne and Isla Grace.
URL:https://shakermuseum.org/event/stocks-and-soups-from-scratch-demo-lunch/
LOCATION:Enfield Shaker Museum\, 447 NH Route 4A\, Enfield\, NH\, 03748\, United States
CATEGORIES:Education
ATTACH;FMTTYPE=image/jpeg:https://shakermuseum.org/wp-content/uploads/2023/02/Making-Soup-Stock-From-Scratch.jpeg
GEO:43.6200674;-72.1461874
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Enfield Shaker Museum 447 NH Route 4A Enfield NH 03748 United States;X-APPLE-RADIUS=500;X-TITLE=447 NH Route 4A:geo:-72.1461874,43.6200674
END:VEVENT
END:VCALENDAR