 | Feast at the Forge on Saturday, with good food and cheer by candlelight in the impressively decked out Forge and Anvil Museum. Those in attendance were taken back to the food and times of 1834 in Sparta and treated to a re-enactment of the occasion on which the village was named. |
The feast, looking to the year 1834 for menu inspiration, included mulled cider and comestibles, Crème Florentine, Hand-made Brick Oven Baked Bread, Sparta Game Pie, Glazed Carrots, Yarmouth Squash, German Potato Salad & Condiments and French Maple Syrup Pudding. It was cooked up and served by a bevy of volunteers from the Historical Society and community.
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