Debunking the mystique and folklore of America’s oldest cuisine with SKYLAR BUSH, Executive Chef of Edible Nashville.
You will explore the first “farm-to-table” dining and the history and importance of Appalachian food and preservation. Innovation was created out of necessity. Perfect cornbread and the “right” way to eat it, Grandma’s Style homemade dumplings and the secret delicacy of wilted lettuce and shucky beans!
Menu:
Kilt Lettuce
Leather Britches (Shucky Beans)
Cornbread and Buttermilk
Chicken and Dumplings
Fried Corn and Tomatoes
Class Fee: $60.00
Materials Fee: $50.00
Chattanooga Whiskey served this fall cocktail at our October 27 Farm Dinner. Made with hot apple cider and some of Tennessee’s best bourbon, it warmed our insides as we gathered around fire pits on the cool autumn night.
A nice twist on the traditional Vodka and Cranberry cocktail by Food on Fifth. For instructions on making the pear vodka, go here.
Chattanooga Whiskey served this fall cocktail at our October 27 Farm Dinner. Made with hot apple cider and some of Tennessee’s best bourbon, it warmed our insides as we gathered around fire pits on the cool autumn night.
A nice twist on the traditional Vodka and Cranberry cocktail by Food on Fifth. For instructions on making the pear vodka, go here.