Thursday, April 30, 2009

April 13, 2009 Cornbread Supper

Two amazements, or three: People brought fantastic Easter dinner leftovers: roast lamb from Tanya and Wendell Berry's farm, ham, corn souffle dishes, carrot cake. LOTS of people came, nearly 40, including a dozen children. And they came in spite of our promoting a competing event, the amazing Will Allen, who spoke to an overflow crowd at the Lexington Public Library at the same time as the Cornbread Supper.

And the cornbreads of the evening were....
* The "All In": Green Garlic, Feta, Bacon, Corn, Parmesan
* Traditional: Hot, crispy, white, not sweet, and made with grape seed and olive oils this week so it is (ovo-lacto) vegetarian
* New England style Corn Muffins made with Logan Turnpike Mill meals fresh from Blairsville, GA (Thank you, sweet neighbors)!

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