The Shaker Guest House

Jacob Glover, PhD., Program Manager

“It was something out of a Faulkner novel, going there for dinner.” – Dick DeCamp, late 1950s

The Trustees’ Office is one of the most well-known buildings at Shaker Village of Pleasant Hill. In fact, it’s the building guests most often ask for when they first arrive at our property—and for good reason, our restaurant, The Trustees’ Table, is located inside!

Alongside the restaurant, visitors are also often amazed by the twin spiral staircases that run from the first to the third floor. Constructed by Shaker brother Micajah Burnett, the stairs are so iconic that they are likely some of the most photographed elements of Shaker architecture in America.

Looking down from the third floor of the Trustees’ Office. The mesmerizing effect of the spiral stairs have amazed guests for over 180 years!

These highlights, despite their importance, are only a fraction of the story of the Trustees’ Office itself. For in the story of the Trustees’ Office we can see the rise and fall of Pleasant Hill – and the emergence of Shaker Village…

Built in 1839, the Trustees’ Office today is used in a similar way to how the Shakers would have used the space. It’s a place where food can be acquired, lodging obtained and business conducted. In other words, it was meant to be a building where designated members of the Shaker community (the Trustees) interacted with people from the outside world.

Because it was meant to be a public building, the Trustees’ Office looks quite different from all other structures at Shaker Village. Instead of relying on traditional Shaker designs, Micajah Burnett modeled the Trustees’ Office after public buildings in Lexington and Frankfort. Indeed, with its Flemish bond brickwork and tidy cupola it is a great example of Federal style architecture from the early 1800s!

The 1839 Trustees’ Office today.

As Pleasant Hill prospered in the mid-19th century, the Trustees’ Office remained a hub that attracted visitors and other folks with business connections to the Shaker community. By the 1890s, however, Pleasant Hill’s decline was made manifest when they were forced to sell the Trustees’ Office and an additional 766 acres to John B. Castleman of Louisville to settle a particularly large debt.

The Trustees’ Office was operated as the Shaker Village Guest House (by non-Shakers) for a while. Although the last Shaker passed away at Pleasant Hill in 1923, by the mid-20th century the Trustees’ Office then served as a restaurant owned and operated by Bettye and Robert Renfrew. Dick DeCamp, whose quote opens this blog, remembered the restaurant as a place where guests would “kill a bottle of whiskey” on the steps before going inside to eat.

Circa 1960s. The Trustees’ Office served as the Shaker Guest House with various proprietors from the 1920s to the 1950s. When restoration efforts began in the 1960s, the building was operating as a restaurant. Many rooms were left open for guests to explore, and as you can see, some did more than that!

The Trustees’ Office is also indelibly linked with the beginnings of the non-profit Shaker Village of Pleasant Hill that still preserves the property today—it was the first building purchased in the early 1960s and a crucial step in the restoration that took place throughout nearly two decades!

Today, the Trustees’ Office has modern amenities: electricity, forced air (heating and cooling), and indoor bathrooms. The building did not have these things in the 19th century, but if the Shakers had lasted any longer at this community than what they did, they definitely would have adapted with the times and had those ‘necessities’ installed.

Visit Shaker Village throughout the year to explore the intricacies of the Trustees’ Office, or join a special Behind Closed Door program on Fridays and Saturdays in January and February to learn more about the unique history of this building. Check the daily schedule for exact tour time!

Let’s Get Gardening!

As winters sits behind us (thank goodness!) and spring begins to show its face, it’s time to start thinking about the garden. Each year, as the weather tries to make up its mind, we are given plenty of opportunities to start the planning process for the garden. Here are some tips we consider each year at this time that you can put to use in your own garden:

  1. Start with the basics. Deciding what to grow is always the easiest place to begin. Consider what is most important to your diet and needs. Don’t forget to include your neighbors because each year a garden usually produces more than one family can handle. Gardening allows us to connect to our community through the food we grow.
  2. Prep the soil. As we’ve seen this year, these late winter months usually bring iffy weather, so watch for the dry days and get that soil tilled and ready for those seedlings to be tucked in!
  3. Mulch, mulch, mulch! You’d be surprised how far a little mulch will go to protect your plants, especially in an uncertain temperature fluctuation (we call that Kentucky). This doesn’t have to be anything fancy. As a matter of fact, most resources needed for your garden are usually readily available in your own yard. We use leaf mulch. It adds a blanket to our soil, helping insulate and protect sprouts as they reach up from the dirt toward the sun. Not to mention, it’s free!
  4. Get things in early. Just because we are still shivering, doesn’t mean our plants are. A lot of the things we grow are adapted to these uncertain cold snaps. For instance, peas and carrots should always be planted as soon as the ground can be worked. They can handle more than you’d think.

Cole crops, or brassicas, such as cabbage, kales, broccoli and collards are extremely cold hearty, but why wait for sprouts in the garden when you could have them growing in your window waiting for warmer days? (They have to be coming soon, right?) Seed the restnot all things like to be transplanted. Crops like lettuces, beets, radishes and turnips would all rather be directly seeded into our gardens. And don’t worry, they too are more cold hearty than given credit.

The view of The Trustees’ Table standing in the garden area. Music on the Lawn starts in May!

If gardening isn’t your thing, no worriesit’s ours and we invite you to come visit! Each year, we produce a high diversity of vegetables for The Trustees’ Table, where you’re served a seasonal and sustainable selection of vegetables from our farm to your fork. Visit The Farm any day of the week to see what’s sprouting (and even take a little taste), during our Spring Farm Tasting program where visitors sample seasonal selections from the greenhouse and garden, including our fresh herbs. Glean from the first flavors of spring while uncovering the Shaker practice of spiritual cultivation through preparing the fields for planting. Stop by and talk to us while you’re here. We’d love to hear about your own gardening practices. Then, make a reservation at The Trustees’ Table to see what our chef has created from our bounty.

Happy Plantings!


Mike Moore, Assistant Farm Manager

A Giveaway You’ll Love…

Still hunting for that perfect Valentine’s Day gift? Enter to win two tickets to a Fresh Food Adventure at Shaker Village!

Growing up in Mexico’s Yucatan Peninsula, Chef Bruce Ucán was exposed early on to the flavors and techniques of his family’s Mayan cooking. He came to the U.S. in 1987 where he cooked in several local restaurants in Louisville, Ky. Entrepreneurial in nature, Chef Ucán always wanted to own his own business and create his own food. In 1996, he started a food truck business, the Gypsy Van, that sold tacos, salbutes and tamales at farmer’s markets, construction sites and festivals. Just a year later, he opened a restaurant on East Market Street called the Mayan Gypsy, which he later transformed into the The Mayan Cafe, his current endeavor. There, he fuses traditional Mayan recipes and flavors with local, seasonal ingredients. He grew up eating the fruits and vegetables grown around him and is committed to sharing this philosophy for food with his customers.

Chef Ucán is taking over the Trustees’ Office on March 10! Join us as we celebrate the flavors and techniques of Mayan cooking. The event is also featuring Copper & Kings brandy. Limited tickets are available here.

Giveaway has ended. 


Giveaway valued at $200. Winner will be chosen at random and announced on February 19, 2018.