The variety of cuisine at these events has been the real treat: Asian fusion, Texas briskets, and back again. The most recent dinners were provided by the good folks at Dovetail and Grow Cafe in Macon, a locally owned establishment specializing in farm-to-table dishes. (That boiled peanut hummus of theirs made an appearance at a gathering of my own friends and has caught on beautifully.) This season, Gregory Thigpen of Southern Creative Catering here in Milledgeville will join us, and already tonight’s pork loin is looking to be worth washing a dish or two.
Nearly all of the ingredients served at any Andalusia Supper Club have been sustainably sourced. These efforts get back to the true “farm” of Andalusia, when homegrown food was a matter of course and sustainability was no mere policy proscription or buzzword. So too, it’s no accident that locally grown food simply tastes better. I think back to all those peaches from my childhood that grew in an orchard across the road from my neighborhood. Even ones from the best grocery store produce section didn’t compare with the peach stand.
I rather like having my own preparations for Thanksgiving begin with a dinner for our donors at Andalusia, for we really cannot thank them enough. Their generosity keeps the farm, a physical sense of Flannery’s legacy, alive. Dinner amongst good company is but a small way of displaying our gratitude for the big help and inspiration they are.
Daniel Wilkinson will host the three Supper Club dinners at Andalusia this season and fondly remembers Chef Vivian Lee's family-style Korean Christmas pictured above.