THE 'GRAND' PICNIC AT RUTHVEN PARK

Edwin Rowse, Architect (ERA Architects Inc., Toronto) providing exterior architectural tours of the Greek Revival mansion.

Mary Pomfret, a Heritage Horticulturalist Enthusiast and Ruthven volunteer, stands by her display of early seed books and samples of heritage vegetables, some from the kitchen garden at Dundurn Castle.

It all started on a picnic table one sunny Saturday afternoon in the summer of 2004. Liz Driver, President of the Culinary Historians of Ontario, along with members Amy Scott, Maggie Newell, Rosemary Kovac and Mya Sangster met with then Land Trust President Betsy Smith and Ruthven CAO Marilynn Havelka to brainstorm over the possibility of creating an event that would include food with specific references to the Thompson family from Ruthven.

Local artist, Cindy Presant, was available during the picnic to sell fresh herbs, tomatoes and fruit from her garden.

Culinary Historian of Ontario members and volunteers having a much deserved rest at the end of the day.

Over the course of the next two years Amy Scott made several trips to Ruthven to research family correspondence and the archives. Liz Driver often accompanied Amy.

Finally the research narrowed in on a small, handwritten cookbook dating to 1858 and compiled by Jennie Stovin. It became the main source for the recipes for the event’s picnic. Jennie was Violet Thompson’s aunt. In addition, a letter written by Colonel Andrew Thompson on Sunday, Oct. 29, 1916 at 12:30 pm to his wife from “somewhere in Quebec” became the inspiration for the menu. Colonel Thompson was en route from Camp Borden to Berlin. He elaborated on a picnic basket his sister Wyn had prepared for him. Wyn’s magnificent hamper contained… “such delicious eaties. Cold chicken galore, a jar of Aunt Mary’s famous green sauce (the Ruthven Variety), a magnificent cake, delicious buns and luscious [sic] grap[es]…”

Mya Sangster then created the picnic menu using Colonel Thompson’s description, the 1858 manuscript cookbook, and a printed volume, Modern Domestic Cookery by Mrs. Rundell (London: John Murray, 1851).

The event was completely sold out. The rain did not dampen the spirit or enthusiasm of the participants, organizers or the Dixie Land members of the Haldimand Norfolk Concert Band.

The following individuals and institutions made this very successful event possible:

• The Culinary Historians of Ontario: Presenters: Liz Driver, Fiona Lucas, Rosemary Kovac
• Historic Cooks: Amy Scott, Rosemary Kovac, Mya Sangster, Eva MacDonald, Joan and Michael Derblich, John Hammond
• Ruthven Volunteers: Aase Buckle, Gail Collins, Janet deVos, Astero Kalogeropoulos ,Betsy Smith
• Other Presenters: Ben Mayville, Military Re-enactor/ Historian; Edwin Rowse, Architect (Toronto); Wendy Shearer, Landscape Architect, (Guelph)
• Demonstrators: Mary Pomfret, Simon Taylor (Dundurn Castle)
• Vendor: Cindy Presant, herbs and farm produce
• Institutions: Dundurn Castle, Hamilton, and Twig and Tree Gardens (Wellandport) for supplying the historic vegetables; Historic Fort York, Toronto, for graciously hosting our cooking activities in their catering kitchen; Montgomery’s Inn, Etobicoke, for the loan of hearth-cooking equipment.

Also I would like to mention the staff from Ruthven Park who worked on staging and organizing the event: Linda Jackson, Robin Richardson, Brian Pomfret, Cassie Kett, Liz Sukkau, Julie Richert, April Kitson, Danielle Vanderzanden and Tara Miller.

Marilynn Havelka, CAO

Fiona Lucas, Past President of the Culinary Historians of Ontario, was the Presenter in the 1960's kitchen. Her collection of cookbooks from 1967 are displayed on the table. Fiona's new book, Hearth and Home: Women and the Art of Open-Hearth Cooking, is available at the Gift Shop counter at Ruthven.