Super-sized Supper on January 10, 2011; Still Big on January 17, Too

Bitter outside, packed and sweet inside: that was January 10, 2011. One of the largest suppers ever filled 250 Campsie with standing diners, and sent seated ones most of the way up the front hall steps. Fun! Some of what we enjoyed, from the food description slips left behind:

Chili Meat + Cashews
Reed Valley Applesauce canned with love
Chicken Veggie Soup
Potato Salad
Guac: cilantro, onion, tom, lil heat
Spicy Rice: Veggie friendly
Liver Paté
Rice and Jerk Chicken
Pimiento Cheese
Apples, Cinnamon, Butter, Maple Syrup
Mushroom Bean Deer Sausage Chili
Broccoli Cauliflower Peanut Salad
SPICY Pumpkin Enchilada Casserole with Green Chili Cilantro Salsa; vegetarian, gluten-free
Bacon-Cheddar Cornbread Pudding. no gluten
Black Bean Brownies

On January 17, after a wonderful MLK Day -- one of Lexington's best days each year -- about 35 people gathered, many of them people who cannot come regularly on Monday nights because of classes or other activities that were not held on the holiday.

Food descriptions slips left behind:

Veg Beef Soup
Butternut Squash w/Collards & berebere (African spice); vegan
Pasta & Cheese & Things
Apple Sauce With Horseradish
Suzanne's Brown Bread
Homemade Fromage Blanc (unpasteurized cultured Kentucky milk); good for schmears; bland, slightly salty
Black-eyed Peas & Pintos with Country Ham
Yummy Oatmeal-Banana-Almond-Chocolate-Cranberry Cookies!
Gingerbread
Chocolate Cake
Pumpkin Pie with Walnut Crumble
Parmesan Peppercorn Cornbread | Vegetarian | No Gluten
Sweet Custard Corn Bread (contains flour) Vegetarian

And may your documentarian note that this was a particularly amazing night for wines. A big array, interesting bottles, and attentive sippers, all convivial.

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

Search This Blog