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TONIGHT: Learn About Indigenous Foodways at KTM&HC's Taproom Tastings Virtual Program TONIGHT!

Join Keeler Tavern Museum & History Center (KTM&HC) Chief Curator Catherine Prescott and historian Mary Tsaltas-Ottomanelli, livestreaming from the historic tavern museum, as they investigate historic food and drink cultures. TONIGHT, Tuesday, January 10 at 6:30 p.m., the discussion is all about indigenous foodways, with special guest Henry Ward! ....

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Learn About the Sweet and Savory History of Pie at KTM&HC's Taproom Tastings Virtual Program on November 17

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Tune in for Tavern Tastings at the Keeler Tavern Museum & History Center Tomorrow

Tune in for Tavern Tastings at the Keeler Tavern Museum & History Center Tomorrow
Written by Katie Burton
Join Keeler Tavern Museum & History Center for the season finale of the museum’s popular virtual series, Tavern Tastings on Tuesday, April 6 at 6:30 p.m. This month, KTM&HC is continuing its collaboration with Fraunces Tavern Museum to present an episode all about beer, in honor of National Beer Day.
Catherine Prescott, KTM&HC chief curator, and Mary Tsaltas-Ottomanelli, FTM education and public programs coordinator, will highlight beer, a perennially popular tavern drink and one of the oldest and most widely consumed alcoholic beverages in the world. Learn how beer played an important role in colonial history and culture and get a recipe to make your own flip: an ale, rum, and egg beverage popular in eighteenth-century taverns and homes. ....

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February Tavern Tastings Gets to the Root of the History of Carrots in Colonial America

February Tavern Tastings Gets to the Root of the History of Carrots in Colonial America
Written by KTMHC
Long, long before children spent Saturday mornings watching Bugs Bunny dismantle Elmer Fudd’s garden in search of his favorite treat, Americans have enjoyed carrots. For February’s edition of Tavern Tastings, a virtual lecture series from Keeler Tavern Museum & History Center and Fraunces Tavern Museum, carrots take center stage.
Carrots were a part of American colonists’ diets and showed up in dishes such as carrot jam and carrot pudding, a precursor to today’s carrot cake. In fact, carrot cake is part of Fraunces Tavern Museum’s history: Samuel Fraunces served carrot cake at his tavern in lower Manhattan, and versions of that recipe exist today. It’s likely that George Washington – a fan of Fraunces’s food – enjoyed the carrot cake. ....

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