3 Centuries of Southern Women Chefs


Our conversation will introduce you to an amazing group of women chefs from the 1770’s to 1976.

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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

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3 Centuries Dates

Sat July 2, Sat, April 2, Sat, May 7, Sat, Sept 3, Sat,Oct 8, Thurs, Aug 4, Thurs, Dec 1, Thurs, June 9, Thurs, Nov 3