Stir together herring slices, apples, chopped onions and sour cream.
Let sit 15 to 20 minutes to allow flavors to combine.
Arrange lettuce leaves on a platter und spoon mixture on top. Top with red onion slices and garnish with fresh herbs.
September 27 - 5:00 PM
We visit the battlefields, and riverside encampments for first-hand accounts by reenactors. Chef Walter is busy keeping the fire going in John and William Bartram’s kitchen as he prepares Mushroom Toast, Venison Stew, and Bread Dumplings.
September 27 - 5:30 PM
Jamaica - The Market Basket
Chef Walter takes us to Jamaica – the market basket of Colonial America. Chef Walter prepares classic Jamaican dishes, such as Mannish Water (made from goat’s head), Akee and Saltfish, Curried Goat, and Festival – a cornmeal fritter.