Organic Vegetables, Ingredients, Slow Food Movement

Class Schedule

SUMMER | 2008

Celebrating Our Southern Food Traditions
Culinary traditions of the American South are as rich as they are varied. An amalgam of regional styles and variations on similar themes, these traditional cooking styles represent several of the oldest, most established regional cuisines in the nation. This region called the South has little unity whether in terms of geography, historical development, linguistic or cultural traditions. Yet, people from the area are Southerners first with a universal love of family, fellowship and good food. Celebrate and share with us the food traditions of our Southern heritage at Honeyman Creek Farm through our cooking classes and Sunday Dinners.

Sunday Dinner at the Farm and In the City
Sunday Dinner in the South is traditionally a large and ritualistic affair. Join us on the first Sunday of each month for a home cooked traditional Southern family style Sunday Dinner based on local and seasonal ingredients. Loosen your belt and y’all come!
Reservations are required and seating is limited to 16 guests. No hard libations are included, but you are welcome to bring your own.
For schedules to see what’s cooking click on food celebrations

Hands-On Cooking Classes at the Farm

Menus may be altered due to product seasonality and availability.

Back by Popular Demand:
Barbeque is a Noun – The Art of the Southern Barbeque
Throughout the South, Barbeque is the result of the act of smoking or grilling meat and the gathering together to consume these vittles. Variations in style and sauces from North Carolina to Texas will be covered as well as all the fixins’ to go along with it. The class will prepare the dinner and each student can invite a guest to join us for dinner.

Barbeque: Beef Brisket, Pork Shoulder, Chicken, Baby Back Ribs
Parade of Sauces: Eastern Carolina, Piedmont Carolina, South Carolina Mustard, Alabama White, Texas Citrus, Memphis Sweet
Cole Slaw Potato Salad
Ranch Beans
Greens Squash Casserole
Hushpuppies
Fruit Cobbler
Banana Pudding

Date: Saturday, August 9 at 12 noon
Fee: $95

Southern Appalachian Summer
With its Palatine German and Scotch Irish heritage, the cooking style and traditions of Southern Appalachia are unique unto itself. From our garden bounty prepare and feast on a traditional summer dinner from the mountains of Western North Carolina, my home, my heritage.

Summer Slaw
Pan Fried Chicken
Southern Style Potato Salad
Slow Cooked Mt White Half Runner Beans with Bacon
Cornmeal Coated, Pan Fried Yellow Crookneck Squash
Jalapeno Cornbread
Apple Crumb Pie

Date: Saturday, September 27 at 12 noon
Fee: $85

Hands-On Cooking Classes at In Good Taste Cooking School, Portland, OR

From Garden to Table Southern Style
We are bringing the farm to the city with three hands-on cooking classes to be held at In Good Taste in Portland this summer. To register for classes or for more information contact In Good Taste at 503.248.2015 or visit them at www.ingoodtastestore.com. From our garden to your table - Y’all come!

Creole Feast – Creole Classics from Louisiana
Time honored culinary traditions of the Crescent City reflect the melding of French, Spanish, Amerindian, and African with a little German, Italian and Irish thrown in for good measure. Our menu will include some of the classic Creole dishes that helped make New Orleans a vibrant restaurant city.

Crabmeat Boulettes, Creole Tartar Sauce
Jackson Salad
Pork Medallions and Artichokes Kottwitz
Buttermilk and Roasted Garlic Mashed Yukon Gold Potatoes
Smothered Cabbage
Honey Glazed Carrots with Tarragon
Chocolate Raspberry Crepes

Friday, July 25 at 6 p.m. | $95

South by Southwest – A Journey to Tex-Mex Country
In “The Tex-Mex Cookbook” author Robb Walsh writes “Tex-Mex is the ugly duckling of American regional cuisines. Since it was called Mexican food for most of its history, nobody even thought of it as American…” This cooking style is a combination of Indian, Spanish and Southern cultures that came together to make a new distinct cuisine, deserving a rightful place in American food traditions.

Chile Queen Cheese Enchiladas, Red Chile Gravy
Salsa Molcahete Salsa Verde Cruda
Pork Tacos al Pastor
Hatch Chile and Sweet Corn Torta
Cowboy Style Beans
Ranch Style Potato Salad
Fresh Tomato Salad
Corn Tortillas

Thursday, August 28 at 6 p.m. | $85

Soul of the South – African American Foodways
When Africans were forced into bondage and brought to the New World, they brought with them the knowledge of foodways that contributed significantly to what would become Southern cuisines. With a flair for seasoning and cooking simplicity, they turned the most humble of foods into memorable repasts.

Shrimps Salad, Sliced Heirloom Tomatoes
Smothered Pork Chops in Long Gravy
Cornbread Dressing
Stewed Corn, Okra and Tomatoes
Mustard Greens with Turnips
New Black-eyed Peas
Tyler Pie

Sunday, September 14 at 2 p.m. | $95