Join Lacey Villiva and Rachel Anderson of George Mason’s Gunston Hall for a session exploring how to decipher and modernize historic recipes for a modern kitchen.  

They’ll demonstrate preparing a recipe from the Virginia Room’s collections, Whigs, while discussing the joys and challenges of interpreting historic recipes.  

Participants in the program will get a chance to taste the flavors of history as well.

About the presenters:
Rachel Anderson has been a hearth volunteer with Gunston Hall since 2017 and has been cooking from historic recipes for 13 years. Before that she spent several years volunteering as a living history interpreter at the reproduction tenant farm at Claude Moore Colonial Farm. She has worked in a variety of jobs including time at the Holocaust Museum in Washington, D.C. She also holds an MLS.

Lacey Villiva is a museum educator by training and has worked in the history museum field for the last 20 years. Her career has included time at Carlyle House Historic Park in Alexandria and The International Spy Museum in Washington, D.C. She is currently the Education Manager at Gunston Hall. Lacey has been exploring historic recipes since first discovering 18th and 19th century cookbooks in 2007.