Indigo House Farmstead Dinners with History


History Dinners Winter 2020


Three Centuries of Southern Women Cooks

Celebrate five fabulous Southern women 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 from “Tomatoes for Winter Use” by 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).

March 14, 2020 Three Centuries of Southern Women Cooks

 

March 21, 2020 Three Centuries of Southern Women Cooks