Skip to main content

Rules? Expectations? Dress Code? Kids? Drinks?

What kind of events are Cornbread Suppers?

Weeknight, comfortable, convivial, slow affairs that are also quickly finished. Something like this:
  1. Regular, repeating - We want Cornbread Supper on Mondays at 6, to become a standing option for you, so we host Supper weekly with any number of participants.
  2. Optional potluck: It's a potluck IF you have time to bring something. If you don't have time, you can count on us each week to serve a hearty dish of cornbread/grits/spoonbread/hush puppies/tamales/corn-on-the-cob -- simple corn-based nourishment that will get you through. So if you want to come, please come with or without food contributions.
  3. Child friendly: Children are most certainly invited and wanted.
  4. Open door/Big Table: Invite and bring other people. (Starting with your loved ones for whom we don't have email addresses; all are welcome.)
  5. Drinks: We'll have water, of course, and occasionally may also add in wine or other good things that come our way. Feel free to bring drinks you like or would like to share.
  6. Dress code - sure - wear something. Whatever you are wearing will suffice.
  7. Food code - Let's try for simple, good, share-able. Of course we will be delighted with local, seasonal, homegrown -- so good for us and our community -- but all contributions welcome. We'll work to make sure some of the Basic Corn Feature each week is vegetarian (ovo-lacto, probably not vegan). Meat dishes and those who eat them (as we do) are welcome, of course. 
  8. Co-hosts welcome - If you think you might like to be part of a co-host group for the suppers, let Steve or Rona know. It is great when people pitch in, and there may be times when the suppers could move around to other houses.

Comments

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 soufflĂ©") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflĂ©s) 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...

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.

Nine Years of Cornbread Suppers, Plus a few FAQs for new people

Cornbread Supper, spring 2018 As Cornbread Supper celebrates its ninth anniversary, if you aren't already coming, here are a few answers to questions you may have. You're always invited.  No RSVP necessary. All are welcome.  Bring a dish or a bottle to share, or just come. Bring a good listening ear, children, friends, a bright spirit, a good story. There's a lot more specific information on this website: look in the sidebars and you may find answers to your questions. New people come almost every week. We do have corn-something on the table every week. Usually it's Kentucky black skillet cornbread, vegetarian and naturally gluten-free. Cornbread Suppers tend to start very close to 6 PM. If you come later, you will probably find things to eat, but there may not be many options. Every once in a while, especially in July and August but other times as well, something will change and Cornbread Supper will not be at 250 Campsie Place in Lexington, Kentucky at ...