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A Megawatt Collaboration
Written By: Marlene Osteen | Issue: August 2024
The long-cherished traditional Sunday Supper is elevated to near-legendary status with Old Edwards’ Sunday Supper at The Farm at Old Edwards – Sunday, August 25.
On Sunday, August 25, Old Edwards honors that tradition at the Third Annual Sunday Supper at The Farm at Old Edwards.
In a megawatt collaboration, Chef Sam Fore of Tuk Tuk in Lexington, Kentucky, and Chef David Bancroft of Acre in Auburn, Alabama, are teaming up in what promises to be a pitch-perfect ode to the Sunday Supper.
Many of you may remember Bancroft from last year’s event. He’s the guy that Garden & Gun Magazine dubbed, “Renaissance Chef.” A fitting description for the four-time semifinalist James Beard Awards Best Chef South and winner of Food Network’s Iron Chef Showdown competition in 2017. And he’s also a forager, fisherman, hunter, gardener, and farmer. In 2013 he opened his fine-dining restaurant Acre in Auburn, followed in 2018 with the opening of Bow & Arrow – which he describes as, “Texas smokehouse meets Alabama potluck.”
Best known as “the Sri Lankan Snack Queen,” Chef Sam Fore likes to think of the Sri Lankan food she grew up eating in her mother’s kitchen as, “the love child of Indian and Thai food.” In 2016, following her return to her Kentucky birthplace, she started a pop-up series. Most recently she was honored by the James Beard Foundation as a finalist for Best Chef Southeast and she’s a member of the cast of Christopher Kimball’s Milk Street which air nationally on PBS channels.
For the ultimate Southern Sunday Supper, Fore and Bancroft will convene to craft a four-course menu with hors d’oeuvres that marries both culinary styles.
The authentic evening begins with an alfresco cocktail hour with small tastes, a preview of what’s to come: Fore’s Coconut Curry Deviled Eggs and Oysters and Caviar presented by Bancroft.
For the seated dinner that follows, Fore prepares a first course of Tomato, cucumber, and onion salad with tamarind lime vinaigrette and fried eggplant. The second course, Bancroft makes the most of summer bounty in a dish of “summer tomato rigatoni with blue crab and deckhand butter.”
The chefs team up for the main course: Tuk’s signature fried chicken with coconut garlic gravy and Bancroft’s St. Louis-style ribs with fermented Chile honey. On the side there’s more homage to the season – butter beans, creamed corn, okra, and tomatoes.
Wine pairing and good company complement the dinner and live music rounds out the evening.
For more information and to book online, visit oldedwardshospitality.com/chefdinners.
