Hour - Open for tours
Fridays and Sundays
12 noon - 3:30 pm
other times by appointment.
Kitchen Guild and Foodways Events 2010
February 21: Plummers' Kitchen: The Kitchen Guild celebrates Black History Month by demonstrating African American Foodways.
March 21: Soup du Jour: The Riversdale Kitchen Guild will use vegetables from the winter garden to make soups using 18th and 19th century recipes.
April 18: Green, Green: The Kitchen Guild demonstrates open-hearth cooking by using young greens and our first cutting of asparagus from the garden.
May 9 (Mother's Day): Celebrate the Season: The Kitchen Guild will demonstrate a variety of recipes using Spring's bounty.
May 23: Rosalie's Dairy and Still Room: The Kitchen Guild demonstrates alembic (distiller) to make herb-flavored waters and demonstrates herb butters and creams.
June 20: In a Jam: The Kitchen Guild harvests fresh fruits from the garden and makes jams, preserves and jellies.
July 11: Ice Cream, You Scream, We All Scream for Ice Cream: See how ice cream was made in the early 19th century.
July 18: Summer Bounty: The Kitchen Guild harvests an abundance of fresh vegetables, such as squash, eggplants, and peppers, from the garden and prepares an array of 19th century side dishes and preserves.
August 1: What Mrs. Fisher Knows about Old Southern Cooking
August 14: Battle of Bladensburg: Cooking for a Crowd
September 12: One Squash, Two Squash, Three Squash, Four: The Kitchen Guild demonstrates a cornucopia of squash recipes.
September 19: Simple Simon met a Pieman: The Kitchen Guild harvests late fall vegetables and fruit and makes a selection of pies.
October 2: Riverdale Park Day: From Field to Forest: The Kitchen Guild demonstrates open hearth cooking using native game.
October 17: The Sweet and Savory Apple: See America's fruit used in a variety of sweet and savory dishes.
October 31: Peter, Peter Pumpkin Eater: Help Peter keep his wife by learning new pumpkin recipes
November 7: Harvest Feast: The Kitchen Guild demonstrates a Bill of Fare for November demonstrating a menu of first and second courses, plus dessert.
November 21: Preparing for Winter: Late fall was slaughtering time and the Kitchen Guild readies the larder by preparing sausages and mincemeat.