Park House holds seminar on Regency cooking, hopes to offer more

 

 

The Park House held a presentation on “Regency Cooking and Historical Food Plating” Friday night. The participants gathered for a group photo afterward in the Park House kitchen.

The Park House held a presentation on “Regency Cooking and Historical Food Plating” Friday night. The participants gathered for a group photo afterward in the Park House kitchen.

By Ron Giofu

 

A small seminar on Regency cooking and historical food plating held last Friday night was held at the Park House Museum with similar seminars planned for the future.

Melissa Vuk, a registered nurse with a “passion” for the topic, gave the talk to the small gathering at the Park House. Vuk, the company cook with the Royal Scots Light Company re-enactment group out of London, spoke on what upper and lower classes would have eaten for breakfast and dinner in the Regency period, the ear spanning 1811-20.

The food was sometimes presented on the table as “an art form,” she indicated, thus the historical food plating portion of her talk.

“I started at Fort Malden when I was 15,” said Vuk. “That’s when I started to do hearth cooking.”

Park House curator Stephanie Pouget-Papak said she hopes to offer other classes in the future on a range of topics from millinery (hat making) classes to crocheting and knitting. Tinsmithing, a Park House staple, will also be part of the plans. She hopes to present a lecture series and a hands-on series on a number of topics that cover the era and mandate of the Park House Museum.

“The house spans 200 years so we’re going to try and expand on that a little without losing the focus of the Park House Museum,” she said.

For more information on the Park House Museum, call 519-736-2511 or visit www.parkhousemuseum.com.

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