While the term "Soul Food" didn't become popular until the 1960's, its origns date back much farther. With roots in the African American community, soul food dishes evolved from the slaves working plantations. Usually given the least popular types of vegetables, or the cheapest cuts of meat, captive workers learned to make due with what they were given. What evolved was a genre of food that is full of flavor while using less popular ingredients.
Today, soul food is a great way to use those veggies that come in your bag and cuts of meat that you might not expect. Making use of all parts of the animal has become popular again, contributing to the rise in popularity of soul food cuisine.
But how do soul foods chefs get those greens to be so tasty? Join us to find out and taste some delicious soul food dishes from Chef Robin Blair. We have not decided on the final menu, as she is cooking right now for the Olympic Ski Team in Europe, but expect some fried chicken wings, greens, and a tasty corn side. And no soul food meal is complete without dessert.
Join us for a fun evening at Sterles Country House where we will explore tasty dishes that you will love and enjoy serving to your family.