In this video, Betty demonstrates how to make a great Loaded Baked Potato Salad. On our recent trip to Boone Tavern Restaurant for lunch, I ordered Loaded Baked Potato Salad. It was delicious, and that is the dish I decided to emulate for you. At Boone Tavern my Loaded Baked Potato was served cold, but I decided to make a warm version and add a couple of additional touches. Ingredients: about 2 po…
Suggested Reading:
Pig: King of the Southern TableA nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all ... Read More >
Filed under Southern Cuisine by
In this video, Betty and Rick have lunch at Boone Tavern Restaurant in Berea, Kentucky. Boone Tavern Restaurant is owned by Berea College, and many of the workers at the restaurant are students at the college. The college began in the 1800′s, accepting promising students, but charging no tuition or cost for room and board. To make up for this financial assistance, each student works up to ten hour…
Suggested Reading:
Pig: King of the Southern TableA nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all ... Read More >
Filed under Southern Cuisine by
In this video, Betty demonstrates how to make the spoonbread that Boone Tavern Restaurant (in Berea, KY) is famous for. The recipe comes from the cookbook Look No Further, written by Richard T. Hougen, manager of the Boone Tavern Restaurant from 1935 1975. Ingredients: 3 cups milk 1 ¼ cups cornmeal 3 eggs 2 tablespoons butter 1 ¾ teaspoons baking powder 1 teaspoon salt Stir meal into rapidly boi…
Filed under Southern Cuisine by



Recent Comments