Southeastern cuisine of America and its reflection of the land, history and culture make it something to treasure! Oh yes - It is also delicious! I first became interested in Southeastern cuisine through work with Slow Food USA on a project that seeks to catalog all things edible that have cultural and historical significance but are threatened or possibly endangered by the various components of our modern food system. Then some close friends of mine bought a home in Tennessee, and I decided to pay a visit. I used this opportunity to sample as much of the local cusine as possible. Visits to Sean Brock’s restaurants in Charleston and Nashville were definite highlights and influenced my choice of Heritage for a Cook Your Book class.
Menu: Beet and Strawberry Salad with Sorrel and Rhubarb; Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Housemade Steak Sauce; Rice Griddle Cakes; Lemony Mustard Greens with Benne; Antebellum Benne–Blackberry Tart with Brown Butter Ice Cream
*** Sign up by May 18 to secure your spot ***
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only