the Magnificent Leaven


September 9th, 7pm

Cambridge, MA

Schlesinger Library, Radcliffe College

Culinary Historians of Boston

Ovens on the Edge, a presentation about the archaeology of baking

September 12th, 9 - 11 am

Charlottesville, VA

Heritage Harvest Festival at Monticello

Monticello Harvest to Hearth Experience

with Paula Marcoux and Dr. Leni Sorensen  • Historic Monticello Kitchen

Sample the flavors of produce from the Monticello grounds, cooked using techniques and recipes dating to the garden’s heyday. Join food historians Paula Marcoux and Dr. Leni Sorensen in the historic Monticello Kitchen as they transform the best of the early September harvest into surprising and delicious dishes that deserve to be restored to American tables. Learn period live-fire methods that you can bring home to your own fireplace or grill, and be inspired to think about next year’s garden in a new — or, better yet, old — way! $55

         cymlins tomatoes okra figs corn apples potato-pumpkin hominy beans eggplant

September 14th, 2 pm

Jamestown, VA

Historic Jamestowne

Jamestown Rediscovery Project

Ovens on the Edge; How the First European Colonists Baked Bread, 1590-1640, a presentation about the archaeology of baking, followed by a walk onto the James’ Fort site to have a look at the remains of a couple ovens in situ!

September 16th, 7 pm

Richmond, VA

Camden’s Dogtown Market

201 W. 7th St., Richmond, VA 23224

Subscription dinner, cool venue, excellent menu:

*Pine Needle Mussels (pg. 34) with Cast Iron Bread (pg. 155) Domaine de Rome Sancere


*Fish Kebabs with Fennel Salad (pg. 68) Louis Latour Chablis


*Roast Pork Loin (pg. 52) with Ash Roasted Veggies (pg. 31) and Salt Roasted Taters (pg. 128) Louis Latour Bourgogne Rouge

*Almond Meringue Cookies (pg. 296) with House-Made Ice Cream Sandeman Rainwater Madiera 

Brought to you by Fountain Bookstore, 1312 E Cary St, Richmond, VA 23219

This looks like FUN!

September 17th, 7pm

Chapel Hill, NC

Flyleaf Books  752 Martin Luther King Jr Blvd

Culinary Historians of the Piedmont -- NC

Cooking with Fire presentation -- lessons from food history and live fire...

September 18th,

Lorton, VA

Gunston Hall

Cooking with Fire presentation, plus a demo of Hannah Glasse’s fabulous Muffins (Cooking with Fire, p. 117) in their sweet hearth.

September 20th, 2 pm

Tysons Corner, VA

Beer, Bourbon & BBQ Festival

Pushing the limits with hot pokers. Flip (Cooking with Fire, p. 88), and other fun...

September 26th, 5 - 8 pm

Plymouth, MA

Harlow Old Fort House Flip Fest

119 Sandwich Street


Independent Fermentations Brewing & Dirty Water Distillery

Flip (Cooking with Fire, p. 88) is a rich melange of beer and rum frothed with a hot poker, and served up sizzling. Enjoy a taste of this old New England concoction and other delicious drinks locally brewed and distilled by Plymouth’s own Independent Fermentations Brewery and Dirty Water Distillery. Local food historian and author Paula Marcoux will share her expertise on traditional cookery and offer tasting plates based on recipes from her new book, Cooking with Fire; copies available for signing in the Harlow Gift Shop. Chowders, pies and other homemade treats also available. Tours of the historic Harlow House are included with admission. Cover charge $5.


An afternoon of Cooking with Fire book-signings!

   September 27th, 12 to 1 pm

Fruit Center Marketplace Milton

10 Bassett St
Milton, MA 02186

September 27th, 3 to 4 pm

Fruit Center Marketplace Hingham

79 Water Street
Hingham, MA 02043

Shop for local foods and other delicious treats, and stop and see me!

October 10th, 6:30 pm

Brooklyn, NY

The Brooklyn Brainery

190 Underhill Avenue

Ovens on the Edge; How the First European Colonists Baked Bread, 1590-1640, a presentation about the archaeology of baking.

October 11th, 11am - 2pm

Brooklyn, NY

Washington Park

336 Third Street, bet. 4th/5th Avenues

Brooklyn, NY 11215

The Old Stone House

Hands-on at the hearth: bread in a wood-fired oven, bread in an iron pot, bread on a griddle, bread under ashes...

October 18th, 4 pm

Cohasset, MA


(781) 383-2665

Buttonwood Books

Oktoberfest! Cranberries, beer and fire!

I’ll be doing an outdoor wood-fired demo and signing....

November 6th, 7 pm

Kingston, MA

Kingston Public Library

Cooking with Fire presentation -- lessons from food history...

November 20th, 7pm

Taunton, MA

Old Colony Historical Society

Presentation on Plymouth Succotash!

(Just in time for you to start thinking about celebrating Forefathers’ Day..)

December 6th, 1-3 pm

Middleboro, MA

Trucchi’s Supermarket

Book signing, halfway between my hometown, Rehoboth, and my home of two-an-a-half decades, Plymouth. Come in, stock up for the weekend, and say hi! And remember, there is no more enduring holiday gift than a cookbook.... 

December 13th, 1-3 pm

Abington, MA

Trucchi’s Supermarket

858 Bedford Street

(781) 878-5080

Book signing. Come in, stock up for the weekend, and say hi! And remember, there is no more enduring holiday gift than a cookbook.... 

December 21st, 9 am - 4 pm

Buzzards Bay, MA

Experience Food History:

Plymouth Succotash — from Archive, to Farm,

    to Plate

Roll up your sleeves and participate in the construction of Plymouth’s signature holiday dish, as well as the deconstruction of its history and mythology. We will corn beef and pork, hull dry corn with wood ashes, and concoct the real thing from an 1880s Plymouth recipe. We’ll work outside over a wood fire as much as weather allows. We’ll break twice from cooking — mid-afternoon, for an illustrated presentation about the history of the dish and its erstwhile holiday, Old Colony, or Forefathers’, Day; and late-morning, for a light meal to tide us over to the main event. We’ll sit down and share our handiwork as the delicious culmination of the program.

Our ingredients will include New England-grown corn and beans, beef brisket, pork, and chicken (fowls, really), potatoes and turnip, all sourced as locally as possible. Our recipe comes from the notebook of Frona Spooner (1831- 1917), who lived on North Street in Plymouth.

Through the nineteenth century pretty much the entire Anglo population of Plymouth sat down on December 22nd to big plates of succotash to celebrate the the anniversary of the arrival of their “Forefathers”. We’ll examine why this was, as well as how turkey and Thanksgiving came to take the place of these earlier traditions.

A fabulous dish in every sense, authentic Plymouth Succotash deserves to be enjoyed today.

This is my first workshop through our new hands-on outfit, PlymouthCRAFT!

Register at:

January 23, 2015,

Saratoga Springs, NY

NOFA NY Winter Conference

Earthen Construction for Backyard Cooking Fun

Register at:

Photo credit for chicken-roasting at Searsport Shores, ME:

Thank you, Sandra van Dusen!