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Third Annual Sunday Supper
Written By: Marlene Osteen | Issue: July 2024
Sam Fore, the superstar chef serving up the 3rd Annual Sunday Supper at Old Edwards – set for Sunday, August 25 at The Farm at Old Edwards – delivers a South Asian twist to downhome cooking.
Chef Sam Fore
Old Edwards is forever at the forefront of tastes and trends as the team at Old Edwards continues to entice and tantalize with new reasons to visit. In this case it is the 3rd Annual Sunday Supper on Sunday, August 25, at The Farm at Old Edwards. More exciting still is that it is dinner with guest Chef Sam Fore of TukTuk in Lexington, Kentucky – the woman dubbed, “the Sri Lankan Snack Queen.”
After growing up in North Carolina, Fore returned to her birthplace in KY in 2012 and while creating websites for high end restaurants, she started bringing them a taste of her home cooking. One thing led to another, and she envisioned melding Southern ingredients with the Sri Lankan food she made with her mother. “I call Sri Lankan food the love child of Indian and Thai food,” Fore says. “I make what I grew up eating and then mix in everything we raise in Kentucky.”
In 2016 she started a pop-up series that spread nationally, along with her reputation as a creative and imaginative cook. She’s been a media darling ever since – her take on tomato pie graced the cover of Food & Wine in 2019, she was named one of Plate Magazine’s Chef to Watch, one of Southern Living’s Cooks of the Year, and one of Taste of the South’s Taste50. Along the way, she’s caught the attention of the culinary world – honored by the James Beard Foundation Awards as a finalist for Best Chef Southeast and a member of the cast of Christoper Kimball’s Milk Street, which airs nationally on PBS stations. Last September she opened TukTuk.
For her menu at The Farm, Fore envisions a Southern Sunday Supper with a twist. Based on the vibe at TukTuk Snack Shop, each dish will be reimagined with distinctive ingredients, herbs, and spices, delivering surprising and delightful bursts of flavor. The proposed menu starts with a tomato and onion salad with fried eggplant and a fresh hit of tamarind vinaigrette.
Next, briny crab is a delicious special occasion dish with silky toothsome pasta. For the main course, there is TukTuk’s signature fried chicken with coconut garlic gravy, and St. Louis style ribs punched up with fermented chile honey and fennel pollen.
“On the side” are butter beans with sausage, creamed corn, and okra & tomatoes. Fore’s reputation for elevated snacks is evident in the served lagniappes of lacquered cornbread, mustard carrot pickles, sweet and sour onion relish, and coconut sambal.
For more details and to book online visit, oldedwardshospitality.com/events.
