Come learn the basics behind four classic Thanksgiving
pies in this pie-making workshop. The two-hour event will include detailed tips on making pies, including making and rolling crust, making pie filling and more.
We'll also have readings from Author Ronnie Lundy sharing confessions for a crust-o-phobe.
TICKETS: $50 include classic cocktail (made in honor of Ronni Lundy), coffee, pie knowledge, pie sampling, and a take home
make-your-own-pie-crust kit!
Lundy is an author and editor in the U.S. whose work focuses on traditional American foods and music. Her books include Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens (Atlantic, 1990) and Butter Beans to Blackberries: Recipes from the Southern Garden (North Point, 1999). She was a founding member of the Southern Foodways Alliance and, in 2005, edited Cornbread Nation 3: Foods of the Mountain South, the organization's occasional anthology of the region's best food writing.
At this year's Art & Pie, at Buxton Hall, look forward to storytelling from Ronni Lundy. She will have her book, Victuals, available for purchase for attendees.
Still Life of Pie: an Article in the Asheville Citizen Times covers last years event
