Tavern Night at Baird's draws a crowd

Warwick - More than 150 people, ranging in age from 3 to 80, spent a part of their Saturday night at historic Baird’s Tavern, hobnobbing with each other and supping on foods and drink popular during the tavern’s long ago yesterdays. All the floors to the tavern were open, including the attic and education center in the basement, where the tavern fare included shepherd’s pie from Halligan’s Public House; savory squash pie from the Black Dirt Gourmet; and hard cider from the Applewood Winery. On the main floor, the menu included chicken pot pie from the Iron Forge Inn; beef stew from the Yesterday’s Fine Foods and Spirits; and Colonial Porter Ale from brewer David Sherfey. The the ballroom, visitors could sample chicken pot pie from Ed Fava Catering; Pine Island onion soup from the Crystal Inn; and apple port wine from Warwick Valley Winery. Throughout the tavern, guests also could find whole wheat focaccia bread from the Edenville Deli; cheddar and thyme scones from Charlotte’s Tea Room; garlic knots from Frank’s Pizza; Virginia Peanuts from Sybil Skinner; cheddar cheese and cranberry bread from Bobolink Dairy; cookies from Jean-Claude’s Patisserie & Dessert Cafe; homebaked cookies from the Jo Hull and Candy Ahrenholz; and apple cider from Ochs Orchard. Trustees of the Warwick Historical Society and Warwick Valley High School History Club volunteers served as hosts and guides. High School Senior Claire Pettit, a fiddler and step dancer, entertained with traditional Cape Breton, Scottish and Irish tunes on the main level. The Garden State Black Powder Association demonstrating various hands-on colonial day tasks in the education center at and the Martha Washington Bedroom, while a small militia were in the attic training. All told, a wondrous night at Baird’s Tavern, we hear. Information for this story was generously provided by Sybil H. Skinner from the Historical Society of the Town of Warwick.