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March 30, 2009 Cornbread Supper

Smaller group, 26 people, and more food! The wonderful Chef Mark Williams, leader of Slow Food Bluegrass and Executive Chef at Brown-Forman in Louisville, has begun pointing people toward the Cornbread Suppers as slow food events, and yes, we are. Convivial, committed to food that is good, clean, and fair without being food police-y about it, and certainly interested in increasing support for and connections to the people who grow our food.

Cornbreads for this evening:

> Traditional (with olive oil this time, vegetarian)
> Corn-Bacon-Chive
> North Country Sweet Corn Muffins

And the other food! Goodness gracious! People left behind these little labels:

> Sweet/Sour cabbage - some bacon
> Weight Watchers: Pear, Carrot, and Celery with a bit of ginger (vegan)
> Chicken
> Spinach salad w/cranberries, croutons, blue cheeses, lavender black pepper vinaigrette
> Boiled Peanuts
> Applesauce from Wilson trees
> Rhubarb jam
> Indian cauliflower - ginger-garlic-coconut-cashew - Splendid Table
> Pesto with roasted peppers and olives. Some Parmesan cheese
> Ziti pasta vegetarian
> Corn Pudding (veg w/dairy)
> Mystery Grapes
> Oberholtzer Sorghum
> Local ricotta with creme fraiche and lemon zest and organic sugar

Oh yes, and the children found some Play-Doh that has to be 15 years old. Soft, fresh, smelly, and worth mixing all together.


Read Rona's in-depth interview with Chef Mark Williams at www.savoringkentucky.com.

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