Our stories all connect through this event and serving a delicious meal is an added benefit. Personally, I most enjoy this aspect of living history and hope that I can provide our guests with a similar experience and influence them to learn more about their past. I have long been interested in knowing the lives of my ancestors and of those around me. “I believe Tavern Dinners are unique because they give us a taste of the past as much as is possible. We use food as an educational experience to connect to those who have lived before us and inspire those who share in our stories,” said Zimmerman. Our recipes represent Dayton’s history with specific interest in the early settlers, the Culp family and the brewers and immigrants in the mid-19th Century. “Dayton History prides itself on presenting history through food at various locations in Carillon Historical Park. All are based on historic recipes and methods. This is all in addition to employing a historic brewing process for their authentic beers. Carillon Brewing Company bakes crackers with the spent grains as well as bakes bread over the fire a few days each week. Settler Survival Summer Camps are offered during July and August where campers spend a day learning how to cook over the fire, baking sweets and creating ginger ale as well as working in the garden learning how to grow vegetables. Historic cooking in the early settlement area has become a staple over the past few years. The approach using food as an educational component to teach history is something that Dayton History employs throughout the year. The addition of the Miami and Erie Canal connecting us to the world gave Dayton new spices, flavors and people that helped Dayton grow into the city we know today,” said Zimmerman. Morning and mid-day meals in early Ohio had influences from England and Germany, which meant meat and potatoes. “The term dinner traditionally refers to the mid-day meal which would have been a large meal suitable to farmers and laborers to keep up their strength for the work day. Zimmerman explains that dinner, as we know it today, would have been a small meal centuries ago. Just like cookbooks and recipes today, we may add our own touches and unless an owner of the time wrote notes in the margin, we can’t know exactly how recipes were prepared,” said Zimmerman. “I search through several different cookbooks that would have been available to a household in Dayton, Ohio in the 1830s so I try to get ingredients as accurate as we can … Some of my favorite books include The Art of Cookery by Hannah Glasse and The Kentucky Housewife by Lettice Bryan. It’s a glimpse at how people living in this region may have dined in the 1800s. The featured recipes were pulled from 19th century recipe books. An apple spice cake with ice cream fills in for dessert. The main course is a herb and sausage stuffed pork loin served with a green bean tart, fried beets, sweet potatoes and roasted onions. The evening flavors begin with carrot soup and sourdough bread.
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