On Friday, Oct. 27, the High Country community is invited to an evening with James Beard award-winning author Ronni Lundy and Appalachian chefs John Dean of The New Public House in Blowing Rock, NC, and Shelley Cooper of Dancing Bear Lodge in the Great Smoky Mountains of Tennessee.
Cooper and Dean’s locally-sourced dinner will showcase dishes featured in Lundy’s book Victuals, the James Beard Foundation’s 2017 Cookbook of the Year. Victuals presents a tapestry of stories, photographs, and recipes that chronicles the dynamic evolution of Appalachian Foodways and profiles up-and-coming Appalachian chefs.
The dinner kicks off the 2017 Food Summit, a gathering of scholars, farmers, and food lovers, organized around the theme “Dynamic Traditions, Resourceful Communities.” The Summit will take place on Saturday, October 28th 2017, at Appalachian State University’s Plemmons Student Union in the Parkway Ballroom. Funds raised through the dinner will go to support Blue Ridge Women in Agriculture’s work to strengthen our local food system through programs like the High Country Food Summit.
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