The Hostess
The Theme
The Menu
Gumbo - chicken and sausage
Background
My father's sister and brother-in-law ran a restaurant, The Plantation Manor, in Alexandria. Even after my uncle retired and moved to California, he still cooked up a mean gumbo and 30 years later, we have finally convinced him to dust off his hush puppy recipe.
When I finished my undergraduate degree and was considering where I would pursue my graduate studies, one of my top choices was the University of Tennessee in Knoxville, Tennessee. I spent two exciting years in Knoxville, and was blessed to eat more than one meal with my classmates' families. Though Knoxville's traditional dishes are a little different than Louisiana's, I enjoyed them all the same and today reflect fondly on my memories of sharing comfort food with family.
It made sense, then, that when my turn to host Supper Club came up, I broke cornbread with my Six Kitchen family and created new memories of enjoying southern comfort food.
Deciding on the menu was only half the fun. With the busy summer months upon us, only three kitchens were able to cook. Heading to my parents' beach house for the weekend, I helped my fellow cooks escape the heat and dish up heaping plates red beans and rice, gumbo, cheesy grits, and cornbread, washing it down with hurricanes, sweet tea, and Abita and topped off with Cajun cake.
While we missed the other kitchens, we all agreed, good southern soul food with good friends is a great way to spend a June evening.
