I am a food historian and cook. I’ve been researching and lecturing on Virginia history for over 35 years. Inspired by my project to cook my way through the first Southern cookbook, I offer dinner menus from the 1824 cookbook The Virginia House-wife by Mary Randolph and other history themed menus inspired by southern cookery. The delicious 4-course meals are served in the comfort of my farmstead home in western Albemarle County. Learn from me how Virginia foods were prepared so long ago and perhaps put on an apron to help a bit if so inclined. My dinners are perfect for a Birthday or Holiday gift.
6 min -8 max guests. All meals are on Saturdays 5:00 PM to 7:30 PM – at my home 16 miles west of Charlottesville.
Price: $78 per guest. Reservation will be returned if there are not enough registered diners by the Wednesday evening before the meal.
Guests bring their own wine/beer to enjoy.
Indigo House Saturday Dinners Winter/Spring 2019
January 26, 2019 A Winter Meal from The Virginia House-Wife
This winter dinner menu will feature a Baked Brisket of Beef as our main course beginning with a soup of vermicelli, a pickled cucumber salad, and Cabbage A La Cream prepared in authentic style. Our dessert will be tarts of homemade Mincemeat the most popular pie filling of the 19th century! There will be coffee or tea to round out our evening together.
February 23, 2019 A Southern Sunday Dinner on a Saturday Night
Celebrate Black History Month with iconic African-American and Southern dishes. After a 1st course of “Pot Likker” soup accompanied by Hot Corn Muffins with Homemade butter and WV Sorghum Syrup the main course will be Fricasseed Chicken with Gravy, Traditional Collard Greens, and a Macaroni Pie. The dessert will be Sweet Potato Pie Tarts and Whipped Cream. For the beverage enjoy the classic Sweet Tea (unsweet also available).
March 23, 2019 Three Centuries of Southern Women Cooks
Come Celebrate five fabulous cooks with a four course menu from recipes perfected by white and black women cooks in plantation and farmhouse kitchens across the south.
Our first course will be soup made from “Tomatoes for Winter Use” from Harriet Horry (1770). It will be followed by Mary Randolph’s (1824) crisp salad with Tarragon Dressing and a savory Fricasseed Catfish fillet by Malinda Russell (1866). Our main course will be a Virginia-style Pork with Cracklin’ accompanied by Abby Fisher’s Fruit Sauce (1905), Carolina Gold Rice, Buttered Broccoli and Homemade Applesauce. We will conclude our feast with Chef Edna Lewis’s fabulous Bread Pudding (1976).
April 27, 2019 A Spring Menu from The Virginia House-Wife
We begin the meal with fresh Green Pea Soup with a second course of a Watercress and Early Greens Salad and Chowder – A Sea Dish. The main course is Roast Duck with an Onion Sauce and fresh Asparagus. Dessert will be Pound Cake with Preserved Peaches.