October 12, 2019
Jayme Stone—“the Yo-Yo Ma of the banjo” (Globe and Mail)—and his versatile gathering of musicians cultivate vibrant Sea Island spirituals, Creole calypsos, and stomp-down Appalachian dance tunes. Planting these sturdy seeds in modern soil, they deliver a moving, inventive performance and prove that folk songs are indeed perennials for the people.
Appalachian buttermilk panzanella salad—fresh cucumbers with sweet onions, toasted cornbread,
and grapes with buttermilk dressing and fresh dill
Bourbon-brined pork tenderloin over garlic-Parmesan roasted sweet potatoes, braised brussels sprouts, and spiced apple chutney, or bourbon-brined tofu over roasted sweet potatoes and braised brussels sprouts with spiced apple chutney (V)
Apple Stack Cake—fluffy hotcakes stacked with layers of apple butter, braised apples, and caramel