Skip to main content

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

Post a Comment

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 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...
Post a Comment
Read more

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.
Post a Comment
Read more

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 ...
Post a Comment
Read more