TROY — A limited number of seats remain available for the Overfield Tavern Museum’s holiday dinners the weekend of Dec. 3-4.
Seats remain available at 5 p.m. on Saturday, and at 4:30 p.m. and 6:30 p.m. on Sunday.
Tickets are $50 each and can be purchased online until Friday, Dec. 2, at www.eventbrite.com (search “Overfield Tavern”). Tickets also can be purchased via check made payable to “Overfield Tavern Museum” and mailed in care of J. Hall and Associates, 327 S. Market St., Troy, OH 45373. Checks should be mailed by Tuesday, Nov. 29; include whether you prefer to dine in the tavern’s taproom, parlor or kitchen.
The historically inspired and locally sourced menu, prepared by Bryan Begg of Bakehouse Bread in Troy, features roasted squash bisque, braised pork shanks with roasted root vegetables, cornbread, and Indian apple pudding. Support of this event comes from Bakehouse Bread, as well as from Haren’s Market, Sycamore Spring Clothiers, McGuffey Herb and Tea Co. and Koverman Staley Dickerson Insurance.
The tavern’s cage bar will serve ticket holders craft beer, wine, and spirits, including Staley rye whiskey, made using a family recipe that dates to the early 1820s, when the Overfield Tavern was still operating as a tavern. Coriander ale made at Carillon Brewing Co. using an 1831 recipe also will be served.
Each seating will feature live music, servers in outfits reflective of the early 19th century, and the hospitality of Mr. and Mrs. Benjamin Overfield, as portrayed by Troy residents Terry and Karen Purke.
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