Greetings from the Heart
FOR IMMEDIATE RELEASE
CONTACT: Christina White, 207-865-3170
Greetings from the Heart Presentation and Tasting
Join Freeport Historical Society on Sunday, February 5th , 2:00pm at 45 Main Street in Freeport for a fascinating look at chocolate and its evolution in American cookery.
Food historian, Sandra Oliver, will present a lively and fascinating romp through America’s cooking past as she shares how chocolate was gradually incorporated into American cookery. From its start primarily as a beverage to the recent era of chocolate decadence and death by chocolate, she will describe early chocolate cakes, made chocolate by use of chocolate filling or frosting in plain cake to the addition of chocolate to the batter later around the late 1800s and early 1800s including the creation of the rich, dark devil’s food cake (and Devil Dogs, etc.) as the opposite of the very popular white, fluffy angel cake.
Freeport chocolatier and Maynard’s Chocolate’s owner, Wanda Theobald, will discuss her perspective on candy-making and will demonstrate tempering chocolate. In addition, she will hand-make her incredible Wild Maine Blueberry clusters.
Andy Wilbur, from Wilbur’s of Maine will demonstrate how the yummy classic Maine confection, the Maine Potato Needham, is made.
The audience will have the opportunity to taste a 19th c. chocolate drink and then sample two cakes made from historic recipes, as well as sampling contemporary chocolates from Maynard’s Chocolates and Wilbur’s of Maine.
Tickets: $10. per person, $8.00 FHS members
FMI: 865-3170 or www.freeporthistoricalsociety.org