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MAR-APR 2017

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Page 33 of 51

34 M A R C H / A P R I L 2 0 1 7 TASTE T E S T S T E S T S Courtesy Blackberry Farm Chefs teach lessons in Southern cooking at Blackberry Farm in Tennessee. M 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 SOU TH E R N

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