LATE SPRING 2001
Taste of the Carolina Piedmont
We are collaborating with the Southern Foodways Alliance (SFA) to bring
the first in a series of SFA Field Trips to our O.Henry Hotel
in Greensboro the weekend of July 13 15. The event called
called A Taste of the Carolina Piedmont celebrates and promotes the
products and foodways of one of the most prolific and delightful food
regions of the South.
We are excited about our partnership with the Southern Foodways
Alliance (SFA), an organization that celebrates, teaches, preserves
and promotes the diverse food cultures of the American South. The SFA
sees food as vital in itself and as a clear, accessible lens through
which infinite aspects of Southern culture may be viewed and embraced.
Wed like to tell you more about SFA so weve enclosed a membership
Among the event presenters will be peach farmer and author Dori Sanders
of Clover, South Carolina; novelist and musician Clyde Edgerton of Raleigh,
North Carolina; sage, writer and raconteur John Egerton of Nashville,
Tennessee; and food writer and author Jeanne Voltz of Pittsboro, North
The weekend revolves around three concurrent Saturday field trips. Choices
- Viewing the gardens at Old Salem with Director of Horticulture,
Keyes Williamson, and sampling hearth cookery from their kitchens.
- Visiting the Old Mill of Guilford to learn about grits; touring
Handance Farms to come to a better understanding of organic farming;
and visiting Farmhouse herbs for a discussion of herb growing.
- Touring the Goat Lady Dairy and discussing farmstead cheesemaking
and permaculture gardening with Ginnie and Steve Tate, then tasting
their award-winning cheeses.
Also included in the weekend are a Farmers Market trip to the
Greensboro Curb Market; a Red Oak Brewery Boiled Peanut Party; a Taste
of the Piedmont Chefs Dinner featuring dishes prepared by talented
chefs from across the Piedmont; an evening of reading, storytelling,
good natured bantering and a little music, all centered around Southern
food in Southern literature; cooking classes; readings and book signings
by our guest authors; and plenty of good eatin.
The Southern Foodways Alliance Field Trip costs $225 for SFA members
and $250 for non-members. Hotel accommodations at the O.Henry Hotel
are available for participants at a reduced rate of $124.
For information about the SFA Field Trip or to make reservations
call Sara Sherman at 336-370-0966 or 800-965-8529. Sure as fire,
this event will sell out quickly, so make your reservations early. For
information about the Southern Foodways Alliance contact SFA director
John T. Edge at 662-915-5993 or visit the website at southernfoodways.com.
The Evolution of the Green Valley Grill
Weve liked the Green Valley Grill since the day it opened but
we werent satisfied. The menu and ambiance didnt live up
to the bones of the facility. So, after much debate, collaboration and
inspiration (some of which flowed from the Napa Valley) weve settled
on a course that we are confident compliments both the facility and
its sister, the O.Henry Hotel. Some of the changes are:
- The inclusion of Chef Billy Seays culinary sensability and
personality. Our chef, Billy Seay, has already begun trying out some
of his great ideas. If you have been enjoying our recently introduced
rotisserie prime rib, or the succulent pan-seared sea bass, you can
- New lighting, drapes, garden plantings and decorative urns. Plus,
at night we light candles on the tables and in our sculpture-like,
windowsill candelabras made by sculptor Jim Gallucci. This may not
sound like much just looking at words on paper, but when you visit,
particularly at night, youll find that, Youre not
in Kansas anymore.
- Simplified preparation. Were cooking with the highest quality,
freshest ingredients and letting the food speak for itself.
- More locally grown and produced ingredients. Weve said it
before and well say it again: theres just something inherently
right about the notion of buying food from good neighbors to prepare
and serve to good neighbors.
Well bet youll like the evolution. For reservations
or call-ahead seating call the Green Valley Grill, adjacent to the O.Henry
Hotel, at 336-854-2015.