As The Hub and I rolled from Ayden, N.C. toward New Bern on the Southern Foodways Alliance High on the Hog Carolina Field Trip, we talked about how foodies didn’t invent “eat local” or heirloom foods. People who care about their food have been eating local and looking for the best for years. The whole weekend illustrated that fact.
In Ayden, we feasted on barbecue from the Skylight Inn – the place with the replica of the capitol dome on top – and sublime sides (plus barbecued chicken) from Bum’s Restaurant: mashed rutabagas, sweet potato muffins and collards. Bum’s collards were so good, even The Hub liked them. Ate them all. I haven’t been able to get the man to willingly touch a collard in 30 years. The restaurant grows the cabbage collards it cooks, right at the place. Why? Because the owners couldn’t find collards good enough in the store. They save the collard seeds to plant every year. Been
doing it since they opened in 1963.
Sam and Jeff Jones of the Skylight, which has been in business since the 1940s , bemoaned the new world of leaner pigs. “Fatter hogs make better barbecue,” Jeff said. So they’re looking for heritage breeds that will keep the barbecue tasting like it should, like the old times. “You can’t make chicken salad out of chicken shit,” Sam said, flatly.
“This is just what everybody was raised up on,” said Larry Dennis of Bum’s.
Same thing with the crab stew and fish muddle that night, both traditional eastern dishes. It’s right out of the water, and you do something good with it. Bill Smith of Chapel Hill’s Crook’s Corner, who was raised in eastern North Carolina, prepared the crab stew: crabmeat and a whole crab in a gravy-like liquid, all of which is served over a slice of white bread to soak up the juices. Sam McGann of The Blue Point in Duck made the fish muddle. It’s a thick, stew-like blend of
whatever fish is fresh. Ours had snapper and rockfish, and a huge shrimp on top.
Our lunch at the acclaimed Chef and the Farmer in Kinston spoke the same language, just with a different accent. Thankfully for our pork-soaked systems, chef Vivian Howard had decided to go veggie…mostly: watermelon with feta-poblano vinaigrette, fried whole okra with ranch ice cream, ears of corn with ginger-bacon butter, Cherokee Purple tomato sandwich with smoked corn mayonnaise, a small pattypan squash stuffed with a Sea Island Purple Cape bean salad, and buttermilk sorbets with three different toppings (blackberry, peach and what seemed to me strawberry-rhubarb). I do not generally hold with fancifying the classic tomato sandwich, but the mayo accented with tomato without competing with it, which is usually my problem with “gourmet” tomato sandwiches.
The lunch was sublime. But so were the other meals. They all had the same aspirations, whether they were served on Formica counters or sleekly modern tabletops: To find the best flavors and prepare them in the best ways.
Postcards from the field trip:
– Dessert for breakfast: Pig picking cake, coconut cream pie, chocolate pie, peach cobbler with blackberry sorbet, banana pudding and fig cake with buttermilk ice cream. This all before Chapel Hill author Sheri Castle’s talk on desserts for Southern pig pickings. They need to feed a lot and are sweet because Southerners like sweets, Castle said, and the sweet balances the spicy barbecue. Banana pudding became a Southern classic because the South’s ports attracted ships from the tropics, and there’s no season to bananas. Pig picking cake is a, well, more recent development. “I can assure you that no actual food was harmed in the making of this cake,” Castle quipped. The classic cake is made from yellow cake mix, pudding mix, canned mandarin oranges and pineapple, and Cool Whip.
– Dessert after the crab stew and fish muddle was a lemon pie with a crust made from saltine crackers and butter. Smith said people used to think “if you ate dessert after seafood, you’d die. Unless it was lemon. My mother still thinks that.” He was kind enough to bring his signature honeysuckle sorbet from Crook’s as well.
– Johanna Kramer of Durham (@durhamfoodie to Twitterites) is obsessed with corn. Lock up your ears.
– In his talk on sauces, Raleigh author Fred Thompson confessed to affection for both eastern and western barbecue sauces. A brave man, he.
– Having kegs of Mother Earth Brewing beer at home plate, first base and third base did not improve my softball abilities.
See a slideshow of photos from the field trip on YouTube here.