- Paige Prewitt's Spaghetti Squash w/Pesto (Blue Moon basil, Campsie garlic, Coop walnuts) | Vegetarian | Contains nuts
- Veg. chili / Tomato Bisque w/ Curry
- Not Your Mother's Waldorf
- Extra Crispy Roasted Sweet Potato, Beets, Black Radish, Onion, Garlic | Oliva Bella Oil, Salt & Pepper, Rosemary, Sage
- Brussels & Bacon
- Turnip Gratin
- Home Grown Peppers, mostly mild varieties | Please take home.
- Beets, sugar & vinegar
- Turkish Lentil Soup (vegex) (egg)
- Coconut Cornbread, vegetarian, gluten free, lots of coconut
- Mary Porter Pie from Stella's
- Organic Whipped Cream & Fruit Salad
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...
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