Mick Jeffries will make and offer fresh artisanal cocktails for the July 27 Supper. Blueberries, perhaps...
Susan Miller, goat cheesemaker extraordinaire, Slow Food Bluegrass member, and proprietor of Bleugrass Chevre, will host a special country Cornbread Supper edition on Monday, August 10, on Grimes Mill Road. More details will follow - save this date for an extraordinary evening of Bluegrass/Bleugrass conviviality.
No Cornbread Suppers on August 3, 17, and 24 while your hosts play in Massachusetts. We'll see you promptly at 6 PM on August 31. (and July 20 and July 27, of course.)
And the July 13 Bastille Day edition of Cornbread Suppers? Fantastic. 45 people or so -- with only two short folks under the age of 10, which we hope is NOT a trend -- and a wonderful spread of food and drinks.
Cornbreads included a firecracker spicy Stone Cross Farm chorizo with Blue Moon leeks, garlic, onions, and Kenny's cheeses, and a vegetarian corn-garlic-onions-multicheese vegetarian offering.
Here's how Cornbread Contributors described their offerings (if they did) on little helpful pieces of paper:
- Fresh, local "organic" -- nothing added (beets, cucumbers, nasturtiums)
- Vegan olive oil, plain and Bals. vinegar, pinenuts, coconut, thyme, parsley
- Purchased at the Farmers Market; probably not local, but seasonal (watermelon chunks)
- Turkey meatballs with feta cheese; sauce is yogurt, cucumber, garlic
- Zucchini from my garden, onion (Vidalia) from the Farmers Market, garlic, fava beans, sea salt, red pepper, white pepper, curry, Oberholtzer's Sorghum, made in KY
- Greens w/goat cheese, candied walnuts and shallot vinaigrette
- Tomato cucumber salad
- Cole Slaw - Backyard cabbage and peppers
- Bund Gobhi aur Matar, no meat
- Tabbooleh, veg.
- BaBa Ghanoush made with local eggplants
- Broccoli & Asparagus Casserole; no eggs, no rice, no mayo
- Beet Salad w/curry vinaigrette
- Roasted Red Pepper Feta Dip
- Sauteed Swiss Chard