Thursday, Sept 23 – My very dear friends of Indigo House,
The past three wonderful days of visibility and enthusiasm from you all has completely overwhelmed my ability to handle the bookings on the website – I am completely swamped! Everything is fully booked and I’ll be listing a new schedule of dates soon.
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 history, my gardens, the barn, and my kitchen are my research base so that we can all enjoy the ongoing culinary adventure.
This Fall/Winter series of history dinners are happening out in the country where you will hear the rush of the river and eat great food in good company! When the weather allows dinner is served outside on the deck. Please bring the beer or wine or cider of your choice– Indigo House will offer coffee or tea.
I have been fully vaccinated as have my staff and for all our safety we require our guests to be vaccinated as well.
Time: 6 pm -7:30 pm. $85 per person
Reserve your dining experience on the date that that works for you!
CANCELLATIONS: If you cancel up to 3 days (72 hours) prior to your dinner, a refund will be issued or a reservation for another open dinner. Within 72 hours prior to your dinner I CANNOT ISSUE REFUNDS under any circumstances as I have very limited space available and will have already purchased supplies. I require advanced reservations for all dinners.
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 conversation will introduce you to an amazing group of women; we begin in a 1770s South Carolina kitchen and then 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 1880s San Francisco Abby Fisher won prizes for her sauces; part of our meal comes from their recipes. Our evening closes with a recipe by Chef Edna Lewis whose 1976 cookbook helped launch the farm to food movement. Our 4 courses 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
SATURDAY, Nov 6, 2021 ALL RESERVED
SATURDAY, Jan 22, 2022ALL RESERVED
SATURDAY, Feb 26, 2022ALL RESERVED
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
SATURDAY, Nov 13, 2021 ALL RESERVED
SATURDAY, Feb 12, 2022ALL RESERVED
The Global Dining Table; A Dish of Curry with Rice in Mary Randolph’s 1810 Richmond
The ingredients in the recipes for tonight’s history talk 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 Dec 4, 2021ALL RESERVED
Dining with the Aztecs
Our meal takes us on an historical 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)
SATURDAY, Oct 23, 2021 ALL RESERVED
SATURDAY, Dec 11, 2021ALL RESERVED
CHEF TO PRESIDENTS: JAMES HEMINGS AT MONTICELLO
In honor of Chef Hemings our menu reflects the bounty of the gardens and farm foods available at Monticello and Albemarle County. We begin with a creamy soup of green peas followed by a salad dressed in Jefferson’s favorite Tarragon dressing with a side of pickled vegetables; a favorite 19th century Virginia dish Chicken Pudding served with seasonal vegetables. Dessert is ‘Drop Biscuits’ (a lovely 18th century crisp cookie) with Lemon Curd.
SATURDAY, Oct 30, 2021 ALL RESERVED
SATURDAY, Jan 8, 2022 ALL RESERVED