Indigo House Farmstead Dinners on the Porch

   One of the most exciting and fulfilling ways to learn about our world is though food. My work as an historian has been enriched by sharing the ways Americans have grown, prepared, and eaten the wonderful range of American foods across time. Here at Indigo House my guests learn while savoring: no final exam but likely a short book list or recipe to take home! Where in the world was this food first grown? What are the cultural traditions around that dish? Who thought to cook this food in this style? On my rural farmstead the shelves of books on cookery and its history, the gardens, the barn, and my kitchen are my research base so that we can all enjoy the ongoing culinary adventure.

   It’s been a long, hot summer so now is the time to treat yourself and a freind to dinner on my front porch at Indigo House. This series of 7 Front 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 some great food at a table for two, in company with another table for two a social distance away! Please bring the beer, wine or cider of your choice – Indigo House will offer coffee or tea.

Dinners will be Friday and Saturday evenings beginning in mid-September.

Time: 7 -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


Dinner 2 – Friday, Sept 25 & Saturday, Sept 26

Chefs and Slaves; in Honor of James Hemings

In Sept 1796 Chef James Hemings returned to Monticello to teach his brother Peter the art of French cookery with famous dishes like Virginia Chicken Pudding. In the details of a fall menu we will get a good look at the skills it took to create meals with the foods seasonally available in Albemarle County for the cooks to draw upon for an elite meal using all the best culinary technology of the day.

Friday, Sept 25

 


Dinner 3 – Friday, Oct 2 & Saturday, Oct 3

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 homebased 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.

Friday, Oct 2

 

Saturday, Oct 3

 


Dinner4 – Friday, Oct 9 & Saturday, Oct 10

Dinner 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

Friday, Oct 9

 

Saturday, Oct 10

 


Dinner 5 – Friday, Oct 16 & Saturday, Oct 17

Mary Randolph’s Richmond Dining Table – 1810

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. 

Friday, Oct 16

 

Saturday, Oct 17

 


Dinner 6 – Friday, Oct 23 & Saturday, Oct 24

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 homebased 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.

Friday, Oct 23

 

Saturday, Oct 24

 


Dinner 7 – Friday, Oct 30 & Saturday, Oct 31

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.

Friday, Oct 30

 

Saturday, Oct 31