Diane Schwindt, resident historic cook at the Ketcham Inn, will present an outdoor demonstration of cooking on a ship’s hearth during the Revolutionary period. Focus will be placed on early maritime life, foods and cooking, hand-crafted items and tools of the trade, daily on-board experiences, and folklore and customs. Samples of foods cooked on period ships will also be available to sample.
The SHWHM preserves and promotes the Sag Harbor culture through historical objects, hosting exhibits and events.
