Supper Club does Southern. and how! Once again, the Supper Club got together 'round some good vittles!

For more description of the event, and the full, luscious wine list visit the March 26, 2006 posting at my friend Tom's site, Spirit & Spice.

The final menu:

Black-eyed pea salad


Birmingham beet salad with spiced pecans, pears, and Fourme d'Ambert


Southern once dipped fried chicken


Pulled pork


Chicken-fried steak biscuits


Mess o’greens and pot likker


Cornbread and cracklins with butter n’ honey


Blue Cheese Mashed Potatoes


Corn Pudding


Succotash


Yam souffle


Pecan Pie


White raspberry/lemon filled cake


We have enormous fun developing our menus and savoring the food together. Here is a pre-meal shot of Paul, Leslie & Isadora engaged in conversation.

Back in the kitchen, Stephanie churns the butter while James considers the best timing for putting the finishing touch on his succotash.