Celebrating Culinary Traditions of Southern Appalachia

Tupelo Honey Southern Kitchen & Bar released a micro documentary “A Journey Through Appalachia,” which celebrates 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, 

“Appalachian culture has shaped our food in so many ways, and this is our way to pay homage to our roots,” said Gabrynowicz. “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, Gabrynowicz 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.

Gabrynowicz 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.