Spring / Summer 2021
It’s been a long and tumultuous winter so now as Spring and Summer advance it is the time to treat yourself and a person of your choice to dinner on my porch at Indigo House. One of the most exciting and fulfilling ways to learn about our world is though food. Here at Indigo House my guests learn while savoring: but with no final exam! On my rural farmstead my shelves of books on cookery and its history, my gardens, the barn, and my kitchen are my research base so that we can all enjoy the ongoing culinary adventure.
This series of Porch Dinners (two tables for two) are happening out in the country where you will hear the rush of the river, enjoy the greenery, and eat great food at a table for two, in company with another table for two at a social distance away! Please bring the beer or wine or cider of your choice – Indigo House will offer coffee or tea.
Dinners will be Friday and Saturday or Saturday and Sunday evenings beginning with the first dinners in May and continuing through October. I have been fully vaccinated as have my staff and we encourage mask wearing.
Time: 7 pm -8:30 pm. $85 per person
Reserve your dining experience on the date that that works for you!
4692 Browns Gap Turnpike, Crozet 22932 434-823-1004
12 miles west of C’ville on Barracks Rd./Garth Rd. to White Hall; 4 miles north; Doyle’s River on right
3 Centuries of Southern Women Chefs
Our dinner will introduce you to women in a 1770s kitchen and to the cooks in Mary Randolph’s 1810 Richmond kitchen and their savory main course of Roasted Pork. Melinda Russell wrote a cookbook to document her Civil War era culinary career while in San Francisco Abby fisher won prizes for her sauces; part of our meal comes from their recipes. Our meal closes with a recipe by Chef Edna Lewis whose 1976 cookbook helped launch the farm to food movement. Our 4 course meal will satisfy your appetite and your curiosity.
Menu: Harriet Horry 1770 Tomato Soup; Mary Randolph 1824 Tarragon Salad; Melinda Russell 1866 Fricassee Catfish; Mary Randolph 1824 Roast Pork, Carolina Gold Rice, Broccoli, w/ Indigo House Applesauce, Abby Fisher 1905 Game Sauce; Edna Lewis 1976 Bread Pudding w/ Whipped Cream
FRIDAY, JUNE 18 ALL RESERVED
SATURDAY JUNE 19 ALL RESERVED
FRIDAY, JULY 16 ALL RESERVED
SATURDAY, JULY 17 ALL RESERVED
FRIDAY, AUG 27
SATURDAY, AUG 28
SATURDAY, OCT 9
A Southern Sunday Dinner at the Farm
Old folk tradition has it that if the preacher was invited to Sunday supper the children, who were last to be served, always ended up with only the neck bone of the sacrificed chicken. A far more historically important reality of those Sunday dinners and the traditional dishes associated with them was in the 20th century when women and men cooked Fricasseed Chicken and other favorites with love and served them to the civil rights workers across the south. Georgia Gilmore’s home based restaurant The Club from Nowhere, Leah Chase in the heart of the New Orleans French Quarter, and countless others reached out to feed the workers and leaders of the movement. Come share iconic dishes that fueled body and soul in turbulent times.
Menu: ‘Pot Likker’ Soup, Hot Cornbread, Homemade Butter, Sorghum Syrup; Fricassee Chicken w/ Gravy, Macaroni Pie, Collards; Vi’s Pickles; Sweet Potato Tarts w/ Whipped Cream; Sweet Tea
FRIDAY, JULY 30 ALL RESERVED
SATURDAY, JULY 31
FRIDAY, SEPT 24
SATURDAY, SEPT 25
The Global Dining Table; A Dish of Curry with Rice in Mary Randolph’s 1810 Richmond
The ingredients in the recipes for tonight’s dinner tells the story of voyages to Africa, the Spice Islands of SE Asia, the Mediterranean, the Caribbean, even China. In Randolph’s kitchen the cooks used exotic foodstuffs for the Curry Chicken and as well as foods grown locally on Virginia plantations.
Menu: Ochra Soup; Tarragon Salad, Caveach of Fish; Dish of Curry Chicken w/ Rice, Honeyed Carrot & Parsnip; Pound Cake with Peach Sauce and Whipped Cream/or Apple Compote (A gluten-free meal)
SATURDAY JUNE 5 ALL RESERVED
SUNDAY, JUNE 6 ALL RESERVED
FRIDAY, JULY 9
SATURDAY, JULY 10
FRIDAY, AUG 13
SATURDAY, AUG 14
Dining with the Aztecs
Our meal takes us on an excursion of the market places of pre-Columbian Mexico which were wonders to behold. There were turkeys and vast heaps of multi-colored dried and fresh chilies. Market sellers offered tomatoes and dry beans in striking colors cooked in beautifully painted clay pots. Maize of all shapes and colors was made into masa, tortillas, and tamales. We finish our meal with the most iconic of Aztec food – CHOCOLATE
Menu: Jicama Salad w/ Lime; Turkey Mole, Pinto Beans; Sweet-corn Tamales, Fresh Tortillas & Fresh Salsa & Jalapenos en Escabeche; HOT CHOCOLATE (A gluten-free meal)
FRIDAY, JUNE 25
SATURDAY, JUNE 26
FRIDAY, SEPT 10 ALL RESERVED
SATURDAY, SEPT 11