DAY CAMP: ATHENS

Camp Athens: An Edible Education in Oilcloth and White Linen
April 8, 2006

SFA hosted Camp Athens: An Edible Education in Oilcloth and White Linen, on April 8, 2006. Meals and lectures explored connections between traditional meat-and-three cooking of institutions like Wilson’s Soul Food and the haute Southern cuisine of boîtes like Five & Ten.  Also on tap: Bloody Marys to start the day. Music-themed and art-themed edible open houses. Talks by scholars like Jim Cobb.

Some folks headed home in the early evening, but late night revelers opted for a post-Forty Watt grease feed that conjured the universal appeal of college day debauchery.

Host chef was Hugh Acheson.

Guest chefs were Ben and Karen Barker, Magnolia Grill, Durham, NC; Sonya Jones, Sweet Auburn Bread, Atlanta, GA; Scott Peacock, Watershed, Decatur, GA; and Frank Stitt, Highlands, Birmingham, AL.