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Join us as we explore the foodways of the northeastern reaches of Tennessee and the southwestern reaches of Virginia. Bristol, which straddles the two states and is known as the birthplace of country music, will be our headquarters.
FRIDAY means morning expeditions. Among the choices are trout cleaning and cookery, a winery tour, a pickle beancooking class by Sheri Castle, and a barbecue pit tutorial by Larry Proffitt. But first a Fred Sauceman lecture on local food and music. And a breakfast of stack cakes, from Jill Sauceman’s family recipe. Lunch is at the Burger Bar, where Hank Williams ate his last meal. We’ll hear a talk by Ted Olson on the Bristol Sessions. Come evening we tour a photography exhibit by Larry Smith and attend a re-staging of the “Farm and Fun Radio Hour.” At the Bristol Train Station, we’ll enjoy a trout supper, prepared by Sean Brock, a native of nearby Wise, Virginia, now cooking at McCrady’s in Charleston, South Carolina.