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Exploring Appalachian Cooking with Ronni Lundy



Mining for rich flavors from the Mountain South.

You don’t have to move mountains to try the best of regional cuisine. We’ll bring it to you with a national expert on Appalachian cooking! Join us as we welcome James Beard Award-winning author Ronni Lundy on Tuesday, May 15th, to teach us about the deep history and delicious food of Appalachia! The Roadhouse loves learning about the foodways of the United States, and we are excited to introduce our friends to the bounty of a beautiful region steeped in tradition.

Ronni Lundy has been a specialist in traditional American foods since the early nineties. Her work has appeared in Esquire, Gourmet, Bon Appetit, Cooking Light, Eating Well, Sunset, and Copia. Her latest book, Victuals, has won Book Of The Year and Best Book of American Cooking at the 2017 James Beard Foundation Awards, as well as 2017 International Association of Culinary Professionals’ Award for Best American Cookbook.

Folk singer Emmylou Harris says:
Victuals is so much more than just another cookbook. It’s a marvelous travelogue and history of an under-appreciated and often misrepresented part of America, its people and culture…”

The stories in this epic tome connect us with the farmers, curers, hunters, and chefs who gave shape to the landscape of Appalachian cuisine. Head Chef Bob Bennett and Ronni have put together a menu from Victuals that will capture the soul of the Mountain South. We can’t wait to taste Anson Mills’ Blue Corn from the mountains of the Carolinas in the Palisades Hominy Salad, or the fresh flavors that will spring from Shelly Cooper’s Grilled Trout dish.

Be ready for a majestic adventure with Ronni Lundy as we explore the heart of America! Copies of Victuals will be available for purchase and autograph. Seats are limited! Don’t miss this rare Ann Arbor visit by one of the country’s leading experts on the little known but delicious cooking of Appalachia.


Including descriptions from Victuals.


Country Ham Flatbread
“…the use of sumac-scented olive oil, tangy country ham, and pungent pickled ramps makes
this a dish that tastes distinctly of its Kentucky place.” 


Real Cornbread
Made with Anson Mills’ heirloom stone-ground cornmeal.
“My father liked to split cornbread wedges down the middle, butter the interior,
and run that under the broiler of the toaster oven…”


Palisades Hominy Salad
With Anson Mills’ blue corn hominy.
“Hominy, bacon, and greens, oh my! That makes for a fine salad, but topping it all with “croutons” of salty, sweet, and smoky popcorn vaults this dish, as served at the Palisades Restaurant in Eggleston, Virginia, into the realm of the sublime.”


Shelly Cooper’s Grilled Trout 
Grilled over oak, and served with spring ham, peas, and potatoes.
“Chef Shelley Cooper (Mountain Bear Lodge in Tennessee) vividly remembers summer trout at her grandmother’s place.
Pulled fresh from the river, the trout were cooked in cast-iron skillets over an open fire.”


Skillet Fried Chicken
With milk gravy and Mama’s mashed potatoes.
“…skillet-frying, in the mountains, is actually a form of braising in oil that tenderizes and keeps the chicken juicy while producing a delicious crust.”


Sweet Potato Sonker
Buttery sweet potatoes baked in housemade pie crust with sorghum syrup.
With a “sweetened milk ‘dip’ that is poured on top and baked to a glaze”.