Fans of southern cuisine may think that have died and gone to southern food heaven as foodies gather to celebrate the "Savor the South" culinary weekend Sept. 26-28, 2014 at the luxurious O'Henry Hotel in Greensboro, N.C. This two-day event pays tribute to the Savor the South® cookbook collection by UNC Press.
"There really is nothing in publishing quite like the Savor the South series. It's like a small Modern Library of Southern Food and foodways, " remarked Ronni Lundy, an accomplished food writer and celebrity host of this first-time event. "By inviting a bevy of truly savvy and deft food writers to each focus on one subject in a compact format, UNCPress has given us a series of elegant gems. These books are comprehensive, but compact, and that means that both cooks and scholars can mine them for essential information. Plus, the writers are just danged good at their craft, so each is a totally different delight to read."
Lundy is the author of Shuck Beans, Stack Cakes and Honest Fried Chicken and Butter Beans to Blackberries, as well as seven other books. She is the recipient of the Southern Foodways Alliance's Craig Claiborne Lifetime Achievement Award and the editor of Cornbread Nation 3: Foods of the Mountain South. Born in Corbin, Kentucky, she presently lives in Burnsville, N.C.
Throughout the two-day event, the book authors, well-known cooks and writers like Lundy, will join hosts from Our State Magazine and the hotel culinary team to present extraordinary food and drink, mingling with guests, cooking demonstrations and samplings of more than 30 recipes from the books. Each day will conclude with an elegant five-course dinner.
Savor the South cookbooks are a big celebration of a beloved food or tradition of the American South. Each book brims with personality and includes the culinary history of Southern foodways and 50 recipes. This event is the first occasion for all of these authors to gather for a single event:
· Belinda Ellis, author of BISCUITS
· Debbie Moose, author of BUTTERMILK and SOUTHERN HOLIDAYS
· Kathleen Purvis, author of PECANS and BOURBON
· Miriam Rubin, author of TOMATOES
· Andrea Weigl, author of PICKLES & PRESERVES
· Virginia Willis, author of OKRA
· April McGreger: author of SWEET POTATOES
· Kelly Alexander, author of PEACHES
From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each Savor the South® cookbook can stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes--from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere.
Miriam Rubin, author of TOMATOES will be part of a cooking demo during the Farm-to-Fork Grand Dinner. She is delighted to share her passion with other foodies, "I think the important thing is that all the Savor the South authors are passionate about their subjects. Writing these books allowed each of us to immerse ourself in our subject, to live with it and explore all the uses, tastes, culture and history."
Friday, Sept. 26: Our State Welcome Wine Reception in the O.Henry Hotel Social Lobby with small bites made from featured Savor the South recipes and music by NC Hot Club. The Farm-to-Fork Grand Dinner includes cooking demos by Executive Chef Leigh Hesling with his special guests, Miriam Rubin, Debbie Moose and April McGreger. The bespoke menu will pair seasonal farm finds with recipes from Savor the South books.
Saturday, Sept.27: Early risers take a trip to the Farmers Market. Return to the hotel for a Biscuits & Preserves Bar, hosted by Belinda Ellis and Andrea Weigl. For lunch, there’s a Tasting Extravaganza & Book Signing with samplings of recipes from all the cookbooks, as authors chat with guests and sign their books. After lunch, talk with Our State about favorite Southern food memories. The grand finale dinner, Bourbon, Bluegrass & Bacchanal, starts with a Southern cocktail party with bites, bourbon and bluegrass fusion music in the lobby. The bacchanal-style dinner is hosted by Ronni Lundy, Nancy King Quaintance, Kathleen Purvis, Virginia Willis and Kelly Alexander.
The Savor the South Weekend Package includes overnight accommodations on Friday, Sept. 26, tickets to the four-course Farm to Fork Grand Dinner on Friday, matched with wine, Southern-style breakfast buffet for two on Saturday morning, transportation to the Farmers Market on Saturday morning, tickets to the Tasting Extravaganza & Book Signing for Saturday lunch and a cookbook of your choice. $295/person, based on double occupancy
The Savor the South Weekend Two-Night Package includes Everything in the One Night Package above plus the four-course Bourbon & Bluegrass Grand Dinner on Saturday and a second night of accommodations at O.Henry. $449/person, based on double occupancy
The O.Henry Hotel has received the AAA Four Diamond Award every year since opening in 1998. It’s also the top rated hotel in Greensboro on TripAdvisor. O.Henry and the adjacent Green Valley Grill is located in central Greensboro, adjacent to Friendly Shopping Center.
For information or reservations, call 336-854-2000 or go to www.OHenryHotel.com.