‘Pigeon Pie' on menu at Baird's Tavern this Saturday eve

Warwick - Samplings of Colonial-style food, including miniature “pigeon pies,” washed down with home-brewed beverages will be served at Baird’s Tavern on Saturday night, Feb. 10, as part of the Warwick Historical Society’s Tavern Night. The event, to be held from 7 to 9 p.m. as a kickoff for the society’s membership drive, is open to the public. The $20 donation fee covers food and drink and will be collected at the Tavern door, 105 Main St., that evening. No reservations are necessary. Various local businesses are donating their wares: Eric Johansen of the Iron Forge Inn is baking the miniature pies (chicken will be substituted for the now extinct passenger pigeon); John Christison is providing “Yesterday’s Beef Stew;” and Katherine Grizzanti of Pane Bakery and Cafe is baking breads and dessert. Spirits will be supplied courtesy of Warwick Valley Winery and Distillery (apple brandy); Laird Distillery (applejack); and porter ale by amateur brewer David Sherfey. Ochs Orchard is contributing fresh apple juice. All the items on the menu are typical of what would have been served in 18th century taverns. The exception - chicken rather than pigeon - is because the passenger pigeon, probably the most widely eaten bird in Colonial times, officially became extinct in 1914 on account of overharvesting. Proceeds from Tavern Night will go to the Society’s education fund, according to Sybil Skinner, events coordinator.