The first regional cookbook published in 1825 by Mary Randolph of Virginia marks America's first regional cookbook which has had a lasting effect on southern cuisine. From her humorous description of Yankee Cakes (a.k.a donuts) to her staggering array of spices, including curry, allspice, cinnamon, coriander, nutmeg and turmeric, has displayed the many faucets of Southern cooking. Explore 19th century southern Virginia cuisine with us and get a taste of what started southern regional cuisine. Dinner consists of five courses with an optional wine pairing.
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