Cornbread Supper, February 22, 2010: Food styling!

Young Cornbread Supperian ESRS styled a lovely plate from Cornbread Supper components, starting from the 12:00 position:

Tomato Cucumber Mozzarella Salad
Homemade Pizza
Crackers with Trader John Hummus
Spoonbread made with Menifee County homegrown, homeground Boone County White cornmeal, Willow Creek Farm butter and milk, Elmwood Stock Farm eggs: 100 percent Kentucky (well, except for the salt and baking powder)

Another Supperian, DE, styled a beautiful plate, too, centered on a brilliant carrot salad, with Greek meatballs in the 12:00 o'clock position, and a chicken-pasta dish at 10:00 o'clock.

Your documentarian appreciates the interesting and intriguing wine varieties that show up each week. For this week, a bottle of Elm Tree Argentine Malbec played well with the Greek Meatballs and their awesome Taramor sauce. A lovely squat carafe of Shiraz also tasted delicious. Someone brought a bottle of Lovers Leap "Cynthiana," which will be opened at an upcoming Supper.

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Boone Tavern Spoon Bread, the 1950s recipe

We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013. From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955. Southern Spoon Bread 1955 Ingredients 3 c...

We remember Vicky Schankula, 1947–2016

Vicky Schankula, at right, in purple One of life's most gracious and delightful people, Victoria Fairbanks Schankula, found Cornbread Suppers early on, and took joy in the weekly gatherings. She came to Cornbread Supper faithfully, bringing beautiful food, laughter, a camera for her "picture of the day," a lovely British accent, a commitment to helping clean up, and a constant interest in each other person in the room. When Vicky entered the house on Monday nights carrying a particular large round plate, children (and a few adults) trailed her to the dessert table to see what she had brought. The favorites: lemon bars, brownies and her mother's most unusual, delicious carrot cake. Vicky graciously shared and allowed us to publish recipes for Lemon Bars and Isabel Fairbairns's (Gangy's) Carrot Cake on this site. Gangy's Carrot Cake on Vicky Schankula's special dessert plate When illness prevented Vicky from returning to Cornbread Supper...

Cornbread Supper now is resting

For all the Cornbreadians and would-be Cornbreadians -- it was a good run. A bit more than nine years. You came on Mondays. Conviviality ensued. You made community. Gratitude to all. It was a gift to us.

Cornbread Supper

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