Bill Mellows, a graduate of the Connecticut Culinary Institute and author of a Civil War cookbook.
Union and Confederate troops couldn’t go to battle on empty stomachs. It took real talent to prepare food for so many soldiers. The cooks that prepared the food, and the meals that they made, will be the focus of a program at the Seymour Historical Society on Sunday, Nov. 19, at 2 p.m.
The program will be presented by Bill Mellows, a graduate of the Connecticut Culinary Institute and author of a Civil War cookbook. He’ll talk about how Civil War chefs went about building a proper campfire and discuss the breads, main courses and desserts that were most commonly served. He’ll also introduce guests to Sgt. Major William Hincks, the cook who was in charge of “Hincks’ Mess” for the 14th Connecticut Volunteer Infantry Regiment.
The Seymour Historical Society is located at 59 West Street, near the Trinity Episcopal Church. The program is free to Seymour Historical Society members and $5 for non-members. Seating is limited to 65 people, so arrive early to claim a seat. Doors open at 1 p.m. For more information, contact .(JavaScript must be enabled to view this email address), call 203 – 881-2156 or visit www.seymourhistoricalsociety.org./
