Cornbread Supper, October 25, 2010

It's still warm outside, and still possible to cook with fresh local foods, as some people do each week for Cornbread Supper -- but be assured that's not a requirement! Cornbread Suppers are easy potlucks, so whatever works for you will work for the meal -- including just coming with nothing at all, and joining the conviviality.

Here's what the little hand made Food Identification Papers had to say after people left:

"Bread" Salad: Tomato, Avocado, Peas, Corn, Artichoke, Balsamic, Garlic, Olive Oil, Basil, Feta, Mozzarella
Local Turnips, Beets, Sweet Potatoes, Onions, Garlic, Mushrooms; Olive Oil from Oliva Bella; Exotic Rosemary, Salt & Pepper
Chicken Soup: Spicy
Potato Soup: Potatoes, Onion, Milk, Water, Salt, Butter, Rosemary
Good Old Beans & Rice w/Parmesan Reggiano on top
Manchego Cheese
Tomato - Onion - Serrano Cornbread Custard, vegetarian, contains gluten
Spinach Salad: Apple Cider Vinaigrette, Avocado, Tomatoes, Red Onion, Carrots
Three Bean Pasta Salad
Mac & Cheese
Campsie Beans w/Vinaigrette (in photo, above)
Pumpkin Fudge from The Sweet Shoppe in Hodgenville, Kentucky [Best of Show (Sweets) in the recent Incredible Food Show]

Plus a few things not noted on little slips of paper:

Beautiful Cavatelli with Marinara from Lexington Pasta
Almonds
Ruth Hunt Bourbon Balls
Middle Eastern Sweets in a Basket

It was all so very tasty!

Comments

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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