The Alabama Supper Menu

We're getting excited about this weekend's Alabama Supper and I wanted to let you in on the details of our menu, and offer a glimpse of our invites too. If you bought tickets you'll be receiving one in the mail this week. If you haven't bought tickets, I encourage you to do so soon. There are still a few left, but I believe we'll sell out in the next few days and tickets are not available at the door. The invites you see at left were handmade by Rashmi and I in Gordo, Alabama with the help of Jessica Peterson, Kathy Fetters, and the legendary Glenn House. Glenn was kind enough to loan us the press and the seemingly endless drawers of type. I think I want to be a letterpress artist now. There's no doubt...

On to the menu:

1) Okra, watermelon, green bean, cucumber and other pickles in all shapes and stripes grown and made by Sue Lewis, Libby Turner and Hudson Farms in Tuscaloosa County.
2) Cajun boiled peanuts from Burris Farm Market in Loxley.
3) The last of the season's watermelon from a variety of sources in Tuscaloosa and Pickens County.
4) Baguettes made from Elmore County flour ground by Oakview Farms Granary in Wetumpka and baked by Continental Bakery in Birmingham.
5) Grilled ratatouille made from a medley of late season vegetables from Snows Bend, Birdsong Farm, Fig Leaf Farm, and Parker Farm.
6) The ratatouille will be served on a bed of Goat Cheese Grits with grits from McEwen and Sons in Coosa Valley, and goat cheese from Belle Chevre in Elkmont.
7) Finish up this meal with a delicious pear crumble, with pears from Jimmy McAteer's in Buhl.
8) Of course there'll be beer from our friends at Good People Brewing.
9) Alabama wine from a variety of Alabama vineyards.
10) tentative - Bayou La Batre oysters, prepared low-country style.

If you've bought tickets we'll be sending the directions in an email later this week. Please don't hesitate to email us if for some reason you don't get the directions - info(a t)eatingalabama.org

Looking forward to seeing you all!