Tupelo Honey Southern Kitchen & Bar has released a new micro documentary “A Journey Through Appalachia,” a celebration of the unique ingredients, techniques and culinary traditions of southern Appalachia. The video follows Tupelo Honey’s four-time James Beard Award semifinalist Executive Chef Eric Gabrynowicz on a week-long exploration of this rich food culture, inspiring Tupelo Honey’s new Sorghum Pork Bowl, debuting today on menus nationwide.
A Journey Through Appalachia
The cooking traditions of southern Appalachia have long since shaped Tupelo Honey’s iconic southern menu, but Chef Eric wanted to create a way to foster a new level of understanding of and appreciation for the food of this rich, and often underrepresented, culture.
“Appalachian culture has shaped our food in so many ways, and this is our way to pay homage to our roots,” said Chef Eric. “We wanted to use our platform as a brand to provide a new level of understanding of and appreciation for the food of this beautiful culture. When people visit our restaurants, they can experience these unique culinary traditions but with a modern spin that is part of the Tupelo Honey magic.”
During his journey, Chef Eric met with four people who have helped shape our understanding of and experience with Appalachian food culture.
- The journey started at UNC Asheville to meet Erica Abrams Locklear, PhD., a professor specializing in Appalachian culture and food traditions. Dr. Locklear is also the author of “Appalachia on the Table,” a book that explores the dominant culinary narrative of the region.
- Next, the team traveled to Cherokee, North Carolina where they had the honor of breaking bread with Mary Thompson, a second-generation basket weaver and member of the Eastern Band of Cherokee Indians who believes that when we live with and take care of plants and animals, they in turn take care of us. Mary spoke with Chef Eric about the culinary techniques the Cherokee people have used for generations.
- The team next ventured to Madisonville, Tennessee and the renowned Benton’s Smoky Mountain Country Hams. Owner Allan Benton – beloved by some of the best chefs in the U.S. – began curing country ham over 50 years ago using a recipe that originated from the old smoke log house located behind Benton’s childhood home.
- The trip ended in Berea, Kentucky with 88-year-old farmer and seed conservationist Bill Best, heralded as the “Johnny Appleseed of Appalachia.” For decades, Bill – who also founded the Sustainable Mountain Agriculture Center, Inc. – has worked tirelessly to preserve upwards of 1,500 varieties of heirloom beans, a dominant crop throughout the mountains of Appalachia but which have been largely lost to the masses.
Limited-Time Menu Items Honor Appalachian Traditions
After his sojourn through Appalachia, Chef Eric returned to Asheville to create a menu item inspired by his experience. The Sorghum Pork Bowl features pork confit wrapped in Benton’s country ham prosciutto and served over stone-ground goat cheese grits with spinach, a bean medley, and chopped bacon. It’s then topped with sorghum black pepper glaze, popped sorghum and chives. Through November 30, proceeds from each Sorghum Pork Bowl will support organizations selected by those featured in the documentary.
Those looking to add a cocktail to their visit can try the new Apple-Achian Shine-Tini featuring Old Smoky Apple Pie Moonshine with ginger and three-spice syrups, mixed with apple, pineapple, and lemon juices. It’s sprinkled with a pinch of cinnamon sugar on top.
Additional Information
To view the documentary, learn more about those featured in the video and where proceeds from the Sorghum Pork Bowl will be donated, visit https://tupelohoneycafe.com/journey-through-appalachia/.
About Tupelo Honey Southern Kitchen & Bar
Tupelo Honey has an independent spirit fostered from its start, deep in the Appalachian Mountains. Here we learned the craft of Southern cooking and Southern hospitality. We take a fresh perspective on classic Southern-inspired dishes and twist familiar gatherings into new and memorable experiences. At our core, Tupelo brings people and communities together. Tupelo Honey feels like your home away from home.
We began our journey in 2000 as one of the first farm-to-table scratch kitchens in downtown Asheville, NC. We have honored that tradition of scratch-made food and drinks, and our farm-to-table roots have grown with us to an impressive network of purveyors and farmers that serve our restaurants all over the country.
