Eat Like a Sailor – Dine Like a Captain
Join Old North and The Fireplace for a culinary adventure you’ll not soon forget! Get a taste (literally!) of what life at sea was like during colonial times. Let Chef Jim Solomon teach you about nautical cuisine … and discover the difference between what captains ate and what sailors ate by sampling two distinct menus. Participants will leave with a greater understanding of the dietary aspect of Boston’s history and class distinctions on board a ship.
What is Old North’s connection to the sea? Many of Old North’s original pew owners and parishioners were sea captains and merchants, and in fact, our steeple was funded by the sale of logwood, a hot commodity in the 1730s but only made possible by the forced labor of enslaved Africans. That steeple, the tallest point in Boston until 1830, beckoned home those in the sea-faring industry and was often the most welcome site to those on board a ship just entering Boston Harbor.
PASSED HORS D’ OEUVRES
Pickled Deviled Eggs
Old Horse or Salt Junk
Salt Cod Chowder with “Midshipmen’s Nuts”
Hard Tack “Bisket” with Weevils
Peas Porridge with Pickled Sausage and Molasses Rum Sauce
Cornmeal Porridge with Sautéed Carrots & Bacon
Shaved Salt Cured Beef, Sauerkraut, Melted Cheddar on a Split Sour Milk Biscuit
Dandyfunk (Smashed biscuits with pork fat & molasses)
Poor John Cod Cakes with “Limey” Mayo
Shaved Apple, Carrot Salad with Currants and Molasses Vinaigrette
Madeira Braised Mutton with Turnips, Carrots, Bacon Hash and Currant Studded Rice
Duff (warm pudding with dried plums)