Skip to main content

June 6, 2011





  • Rice with Sausage
  • Orzo Black Bean Salad
  • Greek Fritatta
  • Peas from 4th Street
  • Potato Salad: Potatoes, Real Mayo, Salt, Dill
  • Radishes, Turnips: Twofer Tubers
  • Local Asparagus; Oliva Bella Oil, Exotic Salt & Pepper
  • Garden Arugula, Radish & Dandelion Salad w/Dill
  • Ham from hog raised on the Berea College farm and processed at Marksbury Farm Market in Garrard County
  • Plain Vegetarian Gluten-Free Cornbread
  • Vegetarian (Pretty Much Kentucky) Cheese Grits; CAmpsie green garlic pesto goes on top
  • Sprouts, strawberries, pepita, sunflower, beet greens etc., lemon, maple syrup, whole grain mustard
  • Kale & Kohlrabi w/Onion (not vegetarian)
  • Greens, Turnips, Candy Onions, Walnuts, Dried Cherries, Balsamic, Agave, & Seasoning
  • Salsa (may be spicy)
  • Chicken Noodle Soup
  • Kale & Lettuce Salad (grown in Lexington) with red pepper + carrot and pineapple orange vinaigrette
  • Roasted Radish & Turnip Salad w/Local Dill Dressing
  • Cabbage Cabbage & More Cabbage w/Some Other Stuff!
  • Kohlrabi + Apple Salad
  • Turnip & Apples
  • Vegetarian Corn Muffins w/Sun-Dried Tomatoes & Corn; Gluten Free
  • Corn Muffins w/Meat Drippings & Corn, Mildly Spicy; Gluten Free
  • Strawberry Lemon Ice Cream; NONPASTEURIZED local milk and cream; Bourbon County berries
  • Coconut Strawberry Chocolate Chip Cookies
  • Oatmeal Cookies with Currants & Dried Apricots
  • Regular Brownies, no nuts
  • Homemade Gluten-Free Brownies; contain almonds; Jamieson's Chocolate


Comments

Post a Comment

Popular posts from this blog

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...
Post a Comment
Read more

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...
Post a Comment
Read more

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.
Post a Comment
Read more