3 Centuries of Southern Women Chefs
Our conversation will introduce you to an amazing group of women chefs from the 1770’s to 1976.
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
|3 Centuries Dates||
Sat July 2, Sat, April 2, Sat, May 7, Sat, Sept 3, Thurs, Aug 4, Thurs, June 9