All you food and farm lovers, a fantastic getaway is planned — the Savor the South Weekend at O.Henry Hotel in Greensboro, Sept. 26-28, a celebration of the awesome cookbook/ingredient series from UNC Press. The editor and brilliant series originator is Elaine Maisner, also my editor for Farm Fresh North Carolina. Good work, Elaine. I know or have met most of the writers participating in the event, and they are a lively bunch!
Here’s the hot-off-the-press news release:
Fod fanatics will come together at the O.Henry Hotel to celebrate the Savor the South cookbook collection by UNC Press. The book authors, all well-known cooks and writers, 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
In addition to ten cookbook authors, the weekend is hosted by Green Valley Grill Executive Chef Leigh Hesling, author Ronni Lundy, and Chef Nancy King Quaintance. Our State Editor-in-Chief Elizabeth Hudson and Our State Storyteller Amy Wood Pasquini will host a welcome wine reception with live music and a conversation about favorite food memories. There’ll be plenty of optional activities during the weekend including a farmers’ market trip.
Weekend Details
Friday, September 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, September 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.
Packages
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. Cost is $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. Cost is $449/person, based on double occupancy.
Oh man, I bet that Belinda Ellis’ book is just brimming with some delicious ideas for biscuits. My mom has made a variety of really great ones over the years, but it’s not something that I have cooked on my own that often. We’re going to be opening our restaurant in the hotel before long, and I think that it wouldn’t be a bad idea to immerse myself even more into the local food culture in the meantime.