Monday, January 31, 2011

This week, neighbor/graphic designer/radio personality/media guru Mick Jeffries shot video for a project he intends to submit to Lexington Film League's Do-Ers Video Contest. And people brought wonderful food, kids played, adults talked, and a good time ensued all around, camera or no camera.

White Bean/Andouille Sausage Chili: GLUTEN FREE, Cannelini Beans, Garrard County Pork (Andouille) Sausage, Tomatoes and Onions, Organic Chicken Broth, Granny Smith Apples
Pepper Cornbread, vegetarian, med spicy?
Vegetarian Baked Polenta w/veggies, homemade cheeses + Kenny's cheeses; gluten free
Pepper Cornbread, vegetarian, FIERY? probably
Corn and bean salad w/lime & cilantro (mildly spicy)
Sesame Mandarin Salad w/Tofu
Patrickamer's World Famous Tequila Lime Chicken w/Rice!
Berea College Greenhouse's Greens w/Balsamic Vinaigrette
Organic Broccoli Soup
Black Beans, no meat, for rice
Red Beans + Sausage for rice
Peasant Bread (Czech)
Just Cornbread
Orzo, Goat Cheese, Olives, etc.

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...

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 ...

Cornbread Supper

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