Join us for an evening sponsored by Slow Food Upstate as we re-connect with our Appalachian cooking heritage. Each ticket includes a copy of the revised edition of The Foxfire Book of Appalachian Cookery, and a tasting sampler prepared by Adam’s Mobile Market based on recipes from the book. Foxfire’s Executive Director and editor of the revised cookbook, T.J. Smith, will be available to sign books. Vegetarian and gluten-free meals will be available upon request as supplies last.
The menu includes:
– Butternut Squash Soup with Sorghum Syrup (p.164) and Pickled Apples (p.69)
– Stewed Hog Cheek (p.80) with “Riz Biscuits” (p.155) and Addies Chow Chow (p.68)
– Bakers Creek Mill Yellow Grits (p.150), Fried Green Tomatoes (p.52) and Horseradish Cream