3 Centuries of Southern Women Chefs

Description

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. 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-table 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, w/ Indigo House Applesauce, Abby Fisher 1905 Game Sauce; Edna Lewis 1976 Bread Pudding w/ Whipped Cream

$160 per person, choose a date with the options button.