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 friend to dinner on my front porch at Indigo House. This series of 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: 6 pm -7:30 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
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.
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.