2013 Cornbread Supper Field Trips

Announcing the 2013 field trips—when Cornbread Supper leaves Campsie Place and travels to new locations:

Monday, August 26, at Bleugrass Chevre/Miller Trust Farm

FOLLOW THESE DIRECTIONS AND NO OTHERS! NOT YOUR GPS OR GOOGLE MAPS OR...Just these: Come straight out Richmond Road which turns into Athens-Boonesboro Rd. DO NOT try to take the "pretty way" and veer off to the right on Old Richmond Rd. across from Jacobson Park. (You will encounter a closed road and bridge down over Boone Creek and will not be able to get to the farm.)Just keep going straight and you will come to a four-way stop in Athens. Continue for three miles, then turn right on Grimes Mill Rd. There's a white picket fence on the left side of the road opposite the turn. Go one mile and Miller Trust Farm is on the right. There's a black four-board fence, two stone posts with farm name and small signs on the fence. Come all the way back in the driveway and house is on the right. Susan's cell is 859.421.6983

Monday, September 2 (Labor Day) at Jennie Leavell's house, 415 E. High Street, Lexington, Kentucky. Monday, September 9 and afterward, Cornbread Suppers return to 250 Campsie Place. All Suppers start at 6 PM. Bring a dish, bottle, kids, good conversation topics, friends, neighbors, family, a listening ear, or just come. All are welcome. No RSVP needed.

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