(3) The Stone Oven Bakery and Harvest Table Eatery
The "Hole-in-the-Wall" oven is a tradition to behold! It's a "Step Back in Time of Living History," usually associated with what's considered "The Old World." What an experience! It will be an educational unit, plus the in-house & retail bakery.
The Harvest Table Eatery
The National Bread Museum's Harvest Table Eatery is a creative chef's dream opportunity come true! With the support of the in-house chef, an ever changing "guest chef per week" will draw upon the history and foods related to the current holiday, season, event, a country's culture, or period of history.
The plan: Changing every week with a set dinner menu, price, and table time, a guest chef will have the opportunity to develop a thematic menu. If it's the week of Feb. 12th, Lincoln's birthday, we'll eat what Abe ate (rolled up as "logs"). George Washington's Feb. 22nd birthday week meal would center around cherries and foods of his time. Think of what the 1st Thanksgiving foods were . . . and on and on.
Thank God for dirty dishes, they have a tale to tell; While others may go hungry, we've eaten very well. With home, health, and happiness, I shouldn't want to fuss, By the stack of evidence, God's been very good to us!
This is museum component #3. Go to:
1) National Bread Museum & Study Center;
2) The Baking Mill; 4) Library & Bread Culture Archive;
5) Tins of Taste Museum & Art-on-Tin Study Center;
6) Cultural Heritage Center & Immigration Museum;
7) Archiving Omaha's Grain History;
8) A Glimpse into the Past; 9) Our Ancestral Tribute & Honor Archive
HOME --- RECIPES & BASICS --- AG ARTIFACTS --- BAKING ARTIFACTS --- TINS (See Menu for more)