During this hands-on workshop, Clarissa Clifton Lynch will dig into the history of dishes like fried fish, neck bones, baked and fried chicken, cornbread, and more. These now iconic Southern dishes may have been portrayed as the food of the poor, but in reality they were the staples on the dinner tables of the majority of Southerners, as Lynch will explain. The lesson will be reinforced by an opportunity to assist with the preparation of several dishes to be cooked on the open hearth in our kitchen cabin.

Price: 40