Come down home and learn how to make a simple yet satisfying Southern supper! We’ll put together a tasty meal of traditional dishes found throughout the Southeastern United States. Our supper will include classic collard greens and cornbread to soak up the pot likker (don’t worry, that’s just the yummy juices from the greens), fresh trout, and a refreshing (and ubiquitous) cucumber-and-onion salad. The cool mountain streams teem with delicious fresh trout, which are perfect seared in a hot skillet and great with sweet-and-sour cukes n’ onions. You will learn what all the fuss is about when we make our meltingly tender Southern-style greens! And that ain’t no Yankee cornbread, no sir! This is the cornbread my mother learned to make from her Tennessee-born mother, and it is as tasty with butter and molasses (or that pot likker) as it is easy to make. Buttermilk pie provides a tart-sweet dessert that’s a perfect finish to our rib-stickin’, finger-lickin’ meal. Mmm-doggies, that’s good! Served at almost every get-together, ham biscuits are a mainstay of the Southern hostess. Learn how to make the fluffiest biscuits for these authentic salty treats.
Recipes:Buttermilk Biscuits; Cucumber & Onion Salad; Cornbread; Collard Greens; Pan-seared Trout; Buttermilk Pie
Class Type: Individual, hands-on cooking class
Class Notes: Learn how to make a typical Southern meal with all the fixins’ and just maybe Nissa will make some moonshine for Emily’s class!
Emily Elliot Casey
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.