Oak, Ash & Thorn Tavern

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Oak, Ash & Thorn Tavern Welcome to the online home of the Oak, Ash & Thorn Tavern!

This is the place to find news of the catering, cooking, and culinary education-related activities of George Page ("George Kent"/Chef Jaji) and various capable assistants.

13/10/2026
EDIT: This is the hearth kitchen at Historic Eastfield Village in East Nassau, NY. I was invited to cook a dinner for a ...
10/10/2026

EDIT: This is the hearth kitchen at Historic Eastfield Village in East Nassau, NY. I was invited to cook a dinner for a weekend conference held there this weekend. A couple pics I took are in the comments below, but professional video was taken; unsure when I might have access to any of that :-)

05/10/2026
Office for the day!
03/10/2026

Office for the day!

The official test cook of "sobaheg" before my demonstration next weekend. This dish, also known as "Three Sisters Stew" ...
26/09/2026

The official test cook of "sobaheg" before my demonstration next weekend. This dish, also known as "Three Sisters Stew" is comprised mostly of beans, corn, and squash with herbs and meat sometimes added. The name is specifically of the Wampanoag language, but these staple foods were eaten by many Algonquian peoples in Connecticut, Rhode Island, and Massachusetts. Ingredients are sampe (ground flint corn), beans (I used cranberry beans), turkey (the wild version being more common daily fare than venison), chopped butternut squash, scallions (in place of wild onions) and chopped sage and thyme. I will add salt rather than clam juice, such as used by Max Miller in his Tasting History link below. Pics of finished dish when it happens.

Finished Sobaheg with roasted pumpkin seeds to garnish.

26/09/2026

Not an historical recipe, barely a recipe at all, but worth making when the temps go down and the winds howl.

Spiced Pumpkin Cake

-1 box spice cake mix (Just the mix; no oil or eggs)
-1 15oz. can pumpkin puree
-1/2 cup water

Mix all together well, and spread into a 9 x 13 cake pan. Bake for 30-40 minutes (EDIT: Make it a solid 45 minutes) at 350 then allow to cool. Serve with vanilla ice cream and dust with grated nutmeg or cardamom.

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Strange and interesting things are afoot here at the Tavern! Mr. Kent has spent these past few days in the 18th century ...
22/09/2026

Strange and interesting things are afoot here at the Tavern! Mr. Kent has spent these past few days in the 18th century absorbing knowledge from those with diverse expertise. All will (or may, really) be revealed in the fullness of time. Image to draw your eyes to these words and may not specifically represent the strange and interesting things...

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