A big crowd, and no pie, on Pi Day -- March 14, 2011

We promised -- and delivered -- daffodils for the tables for this Cornbread Supper, but to be present, the hungry crowd still had to brave raw cold rain. So we lit some candles after all, in spite of the extra evening light we have gained thanks to yesterday's switch to Daylight Savings Time.

A huge, beautiful salad from Berea College Farm, served with Balsamic Vinegar, caught the photographer's eye (and taste buds). The table boasted a splendid array of foods and wines, including these dishes:

Veggie-rice Casserole w/Southwest flavoring
Spicy Lentil Soup, Vegan
Falafel (flour) * Yogurt Cuke Dill Dressing [good on the lentil soup, too]
Meatloaf
Gluten Free Cornbread
Tahini, Garlic, Ginger Dressing, Salad: spin. Carrot, Red Cabbage, Onion, Sprouts, Rais
Couscous w/Fruit & Nuts
Chicken Salad
Sweet Potatoes and Black Beans
Soy Nuts "Edamame" Salted
Blanched Asparagus w/Balsamic & Asiago
Quiche
Butternut Squash with Maple Syrup
Rice Pilaf
Onion Cheese Grits Casserole, Vegetarian, hot on left
Onion Cheese Grits Casserole w/Pork, gluten free
Lemon Lavender Cookies
Homemade Vanilla Bean Ice Cream
Rice Pudding
Walnut Butter Toffee

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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