M A R C H / A P R I L 2 0 1 7
T E S T S T E S T S
Courtesy Blackberry Farm
Chefs teach lessons in Southern cooking at Blackberry Farm in Tennessee.
any paths lead to soul-satisfying South-
ern cuisine, but chefs across the board
agree: You can't skip quality ingredients.
Groups looking to delve a little deeper
into the stories and techniques behind
the South's best recipes have several
kitchens willing to show them the way. Experiences range from preparing
the dishes from start to finish to demonstration-style classes by popular
chefs. e backdrops are as different as the states themselves, from the
party beat of New Orleans to the quiet Smoky Mountain foothills of Ten-
nessee. Prize ingredients vary from state to state as well, with bourbon the
favorite in Kentucky and oysters and crab among the finest of Virginia. In
each state, these are the top spots to end up with a delicious meal and the
ability to re-create the experience back home.
B Y K E R E N H A M E L
T R A V E L G U I D E