A full harvest and the golden colors of autumn provide the bounty for this 2 hour interactive class. Mark Williams, Slow Food Southeast Governor and Brown-Forman Chef, will have you learning, tasting, and laughing!

Chef Mark and attendees will explore the roots and customs of the traditional American thanksgiving meal, with samples of historic and heirloom recipes to taste. We will also be joined by Bourbon Red turkey farmer Kathy Wheeler who will discuss the fall harvest and raising heirloom food.

Menu

Oyster Stew

Buckeye Chicken Pate

Country Ham Fritter

Slow roasted Kentucky Bourbon Red Turkey

Cornbread stuffing

Three Sister Saute-Corn, Beans, Pumpkin

Cushaw Pie