Southern Culinary Delights

22 April 2010 LeisureGroupTravel.com

on location: south � randy mink

Dining at High Point, an upscale

restaurant in a converted stone

mansion, is worth the trip to

Monteagle, Tennessee.

Southern

Culinary Delights

Adventures in eating await

tour groups fromthe mountains

to the sea

In the South, travelers naturally ex-pect fluffy homemade biscuits andmelt-in-your-mouth cornbread,

sweet potatoes and fried green tomatoes,big breaded catfish fillets, fried chickenand the best barbecue on the planet. Thetraditional Southern table is all aboutcomfort food, the kind that reminds youof Sunday dinner at grandma’s house.

I have to admit I like heavy foods—the more grease, butter or bacon the bet-ter. Fry up anything and, like magic, itturns into an irresistible treat. Right?

But all food in the South is not fried.In fact, a new culinary scene is takinghold, one with healthy recipes, farm-to-table philosophies and trend-settingchefs who are reinventing American cui-sine—or at least putting new twists onold favorites.

The following state-by-state smor-

gasbord highlights regional specialties,culinary tours, cooking classes, farmersmarkets, food festivals and group-friendly restaurants that will add flavorand fun to your next itinerary.

ALABAMA

For ideas on places to take groups inAlabama, see the third edition of the 100Dishes to Eat in Alabama Before YouDie brochure just published by thestate’s tourism department.

“It has by far been the most popularbrochure that we have produced to date,”said tourism director Lee Sentell.

From BBQ to fresh Gulf seafood, thebrochure lists dozens of restaurants insmall towns and downtowns across thestate. Dishes include scallops at the Bat-tle House Hotel in Mobile, fried chickenat Maggie’s Diner in Tuscaloosa, and apeanut butter and jelly pastry at the Cot-ton Row in Huntsville. Also on the list:Royal Red Shrimp at Old Bay Steamerand King Neptune’s on the Gulf Coast,the catfish and cheese grits at Radley’sFountain Grill in Monroeville, baked

Highlands Bar and Grill is one

of Birmingham’s top restaurants.

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Make the highpoint of Arkansas Make the highpoint of Arkansas

America’s First Resort

Hot Springs is famous for

natural thermal spas and

historic Bathhouse Row.

But with the South’s newest

gaming center, stunning

woodland gardens, delicious

dining and more – you can

call us whatever you like.

Visit hotsprings.org or call

1-800-922-6478 for your

Group Tour Planner now.

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grits at Highlands Bar and Grill inBirmingham, tomato salad at Hot andHot Fish Club, L.A. Caviar at Lulu’s inGulf Shores, fried chicken at Martin’s inMontgomery, BBQ chicken with whitesauce at Big Bob Gibson’s in Decaturand orange-pineapple ice cream atTrowbridge’s in Florence. The brochurecan be downloaded at alabama.travel.Festivals highlight food favorites

across the state. Among the offerings:Stokin’ the Fire BBQ and Music Festi-val, Aug. 20-21, Birmingham; AnnualOkra Festival, Aug. 28, Burkville; 5thAnnual Alabama Butterbean Festival,Sept. 4, Pinson; Sweet Tater Festival,Sept. 5-6, Crane Hill; Riverfest Barbe-cue Cook-Off, Sept. 17-18, Decatur;National Shrimp Festival, Oct. 7-10,Gulf Shores; and 66th Annual National

Peanut Festival, Oct. 29-Nov. 6, Dothan.

ARKANSAS

It’s not common knowledge, butArkansas claims to be the largest andoldest wine and grape juice-producingstate in the South, and offers fine diningopportunities as well as down-homecooking.

The Arkansas Department of Parks& Tourism website has a suggested two-day itinerary to Arkansas Wine Coun-try and Winthrop RockefellerInstitute in the Arkansas River Valley.The foodie trip starts in the Altus areawith a tour and tasting at one of fourwineries—Post Familie Vineyard andWinery, Wiederkehr Wine Cellars,Mount Bethel Winery and ChateauAux Arc. Lunch features Swiss andcontinental cuisine at Wiederkehr’sWeinkeller Restaurant, set in ahand-dug wine cellar listed on theNational Register of Historic Places.Or have lunch at one of severalrestaurants on Altus’ historic down-town square. The tour continues tothe Arkansas Historic Wine Mu-seum at Cowie Wine Cellars inCarbon City, just west of Paris, withovernight in a lodge room at MountMagazine State Park. On the nextday the group can take a cookingclass or tour the demonstration gar-den at the Winthrop RockefellerInstitute on Petit Jean Mountainnear Morrillton. (arkansas.com/din-ing/culinary-quest/vacations.aspx)The state’s tourism website also

highlights unusual restaurants. Para-chute Inn (870-886-5918) in Wal-nut Ridge, for example, occupies a restored Southwest Airlines Boe-ing 727, with seats reconfigured to fit tables. Dondie’s White RiverPrincess (870-256-3311) in Des

on location: south �

LeisureGroupTravel.com

Sip and savor at Chateau aux Arc Vineyards and Winery in Altus, Arkansas.

Looking for new group travel ideas?

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52 unique group destinations.52 unique group destinations.52 unique group destinations.5 2 w e e k s i n t h e y e a r .

Historic Mather Lodge, Petit Jean State Park

Arc, built to resemble an old-timesteamboat, offers a buffet with huge cat-fish fillets, chicken strips and shrimp.Cafe Africa (501-666-2406) at the Lit-tle Rock Zoo is housed in the renovatedlion house, an all-rock building con-structed in 1933 by the Works ProgressAdministration.

FLORIDA

Latin and Caribbean influences havegiven Florida cuisine a cosmopolitan fla-vor. Lapped by the Gulf of Mexico andAtlantic Ocean, the Sunshine State alsois known for its fresh seafood and abun-dance of waterfront restaurants. Keylime pie is the state’s signature dessert.

Ybor City, known as Tampa’s LatinQuarter, has strong Cuban, Spanish andItalian traditions that date back to itsheyday as the cigar-making capital of theworld. Lit by gaslight-style street lamps,

Seventh Avenue and nearby streetsabound with funky boutiques, restau-rants and bars, and cigar shops.

Ybor City’s Columbia Restaurantclaims to be the world’s largest Spanishrestaurant and oldest restaurant inFlorida. Occupying a city block, itbegan in 1905 as a small cafe run by aCuban immigrant and is now operatedby the family’s fourth and fifth genera-tions. Hand-painted tiles decorate theexterior and 15 dining rooms. Favoritedishes include paella a la Valencia, thenational dish of Spain, and arroz conpollo, a classic chicken and rice dish.Wash it down with Columbia’s ownsangria or choose from one of theworld’s largest collections of wine fromSpain. (columbiarestaurant.com)

Casual fish restaurants are a naturalchoice in Key West, where commercialfishing is second only to tourism as themost important industry. Key West pinkshrimp, sweeter than other varieties, arebest when sautéed in butter. And despite


VISITThe Country Music

Hall of Fame® and Museum

Country Music Hall of Fame® and Museum is operated by the Country Music Foundation, Inc., a section 501(c)(3) non-profit educational organization chartered by the state of Tennessee in 1964.

unveiling may 2010

UNIQUE GROUP TOUR PACKAGES AVAILABLE

800-852-6437 CountryMusicHallofFame.org

Our ever-changing core exhibition, Sing Me

Back Home: A Journey Through Country Music,

is undergoing a dramatic expansion. Today’s

stars, such as Taylor Swift, Keith Urban, and

Sugarland, will be represented alongside

legends connecting country music history

across generations of fans.

Downtown Nashville , Tennessee

Flavors of Spain tantalize guests

at Columbia Restaurant in Tampa.


no longer being sourced in the Keys,tender conch from the Caribbean findsits way onto menus in the form of chow-der, fritters and ceviche-style saladsspiked with fresh lime. Most of Florida’sstone crabs are caught in the Keys, withfresh chilled claws found on Key Westmenus from mid-October to mid-May.(fla-keys.com)

GEORGIA

Food Network star Paula Deen, the“Queen of Southern Cuisine,” calls Sa-vannah home, and groups can follow inher footsteps on a trolley tour that in-cludes a goodie bag and lunch at herbrother’s restaurant on Whitmarsh Island, Uncle Bubba’s Oyster House.Old Savannah Tours’ “The Paula DeenTour” (3½ to 4 hours) tells the celebritycook’s rags-to-riches story and visitssuch places as Polks Produce, often fea-tured on Deen’s TV show; Byrd CookieCompany, a favorite of hers; andBethesda Home for Boys, where shewas married. (oldsavannahtours.com)

Savannah’s most famous restaurant isPaula Deen’s The Lady & Sons, whichshe runs with sons Jamie and Bobby. Themenu features items like chicken pot pie,shrimp and grits, and meatloaf sand-wiches. The Southern buffet has friedchicken, mac and cheese, creamed corn,yams, black-eyed peas and much more,with a choice of one dessert—bananapudding, peach cobbler or gooey buttercake. (ladyandsons.com)

Around the corner from Deen’srestaurant, Kitchen on the Squareoffers demonstration-style cookingclasses taught by local chefs and cater-ers. According to its website, the storesupplies some of the equipment usedon the TV show Paula Deen’s HomeCooking and the magazine Cooking withPaula Deen. (kitchenonthesquare.com).Small groups also can learn the tricksof Southern cooking and entertainingat 700 Kitchen Cooking School atThe Mansion on Forsyth Park, a luxuryhostelry in Old Savannah. (mansionon-forsythpark.com)

C o n v e n t i o n & V i s i t o r s B u r e a u

E X P E R I E N C E J E F F E R S O N

To learn more, ask for our Group Tour Planner DVD. Call 504-731-7083 or TOLL FREE 1-877-572-7474.

You can hear the splash of paddlewheelers cruising the mighty

So close...and yet a world away.


KENTUCKY

City Taste Tours, new on Louisville’sculinary scene, dishes up local historywith stops at some of the city’s best foodestablishments. Lucky for the Louisvilletourist, there is a lot of history in thecity’s food, from the hot brown andBenedictine sandwiches to Kentuckybourbon, mint juleps and the chocolatechip-walnut Derby Pie®.

The company’s “Kentucky Foodsand Flavors Tour” lasts three to fourhours and is aimed at those interestedin a full culinary history of the city. The“City Sights and Kentucky SweetsTour” is two-and-a-half to three hoursand hits historic highlights likeChurchill Downs, with stops for treatsalong the way. The “Brew-Ha-Ha Tour”offers a sampling of Louisville’s micro-breweries. City Taste Tours will also cre-ate a custom tour or progressive dinnerfor groups. (citytastetours.com)

On the “Duncan Hines CulinaryTour” in Bowling Green, groups learnabout this native son who wrote travelbooks and went on to create a pack-aged foods brand that became a house-hold name. To book a tour, groups onlyneed to contact the Bowling Conven-

tion & Visitors Bureau and ask for thegroup sales and services director, Dun-can Hines (a distant relative, believe itor not).

At the city’s Kentucky Museum,groups can tour the Recommended byDuncan Hines exhibit and conclude witha live cooking demonstration and lunchor just dessert. The full-scale exhibit ofDuncan Hines’ kitchen contains suchpersonal items as his stove and icebucket, plus cabinets filled with artifactsbearing the Duncan Hines name, suchas spices, cutlery, Stetson dinnerwareand cookbooks. Other reminders ofHines’ legacy include his home/officebuilt in 1940, gravesite at FairviewCemetery and the 80-mile Duncan

Hines Scenic Byway. ([email protected], visitbgky.com)

LOUISIANA

Good food, with the emphasis onCajun and Creole, is reason enoughto travel to Louisiana, where agumbo of flavors makes every mealan adventure. Even before culinarytravel became a buzz term, peoplehave been going to Louisiana to eat.For information on the state’s sevendesignated culinary trails, see theLouisiana Office of Tourism’s specialwebsite (louisianaculinarytrails.com).For each trail, there are tips on re-gional foods, restaurants and sight-

seeing, plus recipes.

To learn how to make Louisiana spe-cialties like gumbo, jambalaya and pra-lines, private demonstration classes canbe arranged for groups of 25 or more atthe New Orleans School of Cooking,housed in an early 1800s molasses ware-house in the French Quarter. Generoussamplings are included. Hands-onclasses are available as well. The school’sLouisiana General Store is one of manysouvenir emporiums in the Quarter thatsells hot sauces, seafood seasonings, pra-lines and other Louisiana-made prod-ucts. (nosoc.com)

Two tourist attractions in NewIberia, the heart of Cajun Country, pro-vide a peek into how food specialties aremade. At Tabasco Pepper Sauce Fac-tory and Jungle Gardens at Avery Is-land, tours show how the little redpeppers are crushed into a paste andfermented for three years. A viewinggallery overlooks the bottling and pack-aging operation for the world-famoushot sauce made by generations of theMcIlhenny family. Don’t miss theTabasco Country Store, where guestscan buy Tabasco logo items and samplethe brand’s flavored hot sauces (liketeriyaki and Worcestershire) along withTabasco mustard, mayonnaise and var-ious dips. Not far away, on the groundsof America’s oldest rice mill, tours start-ing at the Konriko Company Storespotlight the milling process. Groupscan watch Conrad Rice Mill workers


Derby Pie®, made at Kern’s Kitchen, is a scrumptious Louisville tradition.

TV cook Paula Deen has made The

Lady & Sons a Savannah landmark.

COMFORT INNSOUTH FOREST BEACH 800-522-3224843-842-6662comforthiltonhead.com

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RESORTQUEST HILTON HEAD ISLAND800-826-1649843-785-1181resortquesthiltonhead.com

SHELTER COVE HARBOUR &MARINA SHOPS/DINING888-568-9555palmettodunes.com

Plenty of excitement I N O N E B E A U T I F U L P L A C E

The Hilton Head and Bluffton area offers a variety of activities to please just about any group. Adventure out on the water for a dinner or dolphin cruise or explore the numerous charming marina villages

with boutique shopping and water-view dining. Learn more about our Gullah culture and our vibrant arts community. Day trips within easy reach include the historic areas of Savannah, Beaufort and Charleston.

Learn more at HiltonHeadIsland.org

Contact Brenda Ciapanna, Sales Manager at our Visitor & Convention Bureau. [email protected], 800-523-3373 ext. 368

package rice and make rice crack-ers. (tabasco.com, konriko.com)

In Baton Rouge, Tony’s SeafoodMarket & Deli is not a restaurantstop, but the Gulf South’s largestseafood market does give grouptours of its Louisiana Fish FryProducts plant and crawfish pro-cessing operations. You’ve probablyseen the brand of jambalaya, dirtyrice, hushpuppies and other mixes ingrocery stores. The fast-foodcounter sells fried snack items likeboudin (“boo-DAN”) balls—acrispy pork sausage and rice mixture.Tony’s is strictly carryout—there isnowhere to sit. (tonyseafood.com)

MISSISSIPPI

How many legs does a shrimp have?On the famous Biloxi Shrimping Trip,a Gulf Coast fixture since 1955, groupslearn everything they ever wanted toknow about catching, cooking and eat-ing this Southern seafood delicacy. Onthe 70-minute shrimping expedition incalm waters between the Biloxi shorelineand Deer Island, guests watch as thecrew drops a 16-foot trawl and drags thebottom of the Mississippi Sound forshrimp and other creatures. The boat ac-commodates up to 49 passengers (grouprates from $13 per person).

Dockside, the group can enjoy a tra-ditional shrimp boil, complete with freshshrimp, red potatoes, corn on the cob,sausage and mushrooms—finger food atits best. The meal ($25 per person) alsoincludes drinks, dessert and Zydecomusic. From March to May, groups cansubstitute crawfish for shrimp and learnto suck the heads and pinch the tails likea true South Mississippian. (bilox-ishrimpingtrip.com)

Another group culinary program incoastal Mississippi is a “Beer and FoodPairing Experience” offered by LazyMagnolia Brewing Company, Missis-

sippi’s only microbrewery. Following acomplimentary tour of the brewery inKiln, groups can dine at a Gulf Coastrestaurant and sample such beers as theSouthern Pecan Nut Brown Ale, theonly beer made with whole roastedpecans; Southern Gold, made from localhoney; and Reb Ale, an American-stylepale ale. (lazymagnolia.com)

NORTH CAROLINA

A great way for groups to explore theflavors of Greater Raleigh is to sign upwith Taste Carolina Gourmet FoodTours. Its “Whole Hog Barbecue Tour”visits five restaurants in Raleigh,Durham and Chapel Hill that serveNorth Carolina’s most famous food, of-fering a chance to taste various styles,from Eastern Vinegar and Western Dipto Southern Mustard and Texas-style.The journey allows groups of 10-20 tocompare sauces and cooking processeswhile chatting with chefs and experts.Walking tours of six to eight eateries inRaleigh, Durham and Chapel Hill/Carrboro cover two to three miles andfocus on innovative food sourced locallyfrom farm-to-table. Specialized toursinclude the “Southern Comforts Tour”

(i.e. shrimp and grits, hushpup-pies, sweet tea), “Sweet IndulgenceStroll” (truffles, cupcakes, icepops), “Brews Cruise” and “Mar-ket Tour and Cooking Class.”(tastecarolina.net)

At the State Farmers Marketin Raleigh, visitors enjoy 75 acresof indoor and outdoor specialtyshops selling fruits, vegetables,meats, cheeses and gift productsfrom across the state. Farm-freshproduce from the market is foundin the Southern dishes prepared atState Farmers Market Restaurant,which promises “A Little South forYour Mouth.”

Later this year Harrah’s Chero-kee Casino & Hotel opens PaulaDeen’s Kitchen, the property’s first newrestaurant in part of a $633-million,three-year expansion program. Servinga la carte breakfast, lunch and dinner,the celebrity chef ’s full-service, 404-seateatery will be reminiscent of her homeand kitchen in Savannah, Ga. (Deen’srestaurant at Harrah’s Tunica Casino isa buffet.) A retail shop will offer PaulaDeen cookbooks, food items, cookwareand logo wear. Harrah’s is located 50miles west of Asheville at the entranceto Great Smoky Mountains NationalPark. (harrahs.com)

SOUTH CAROLINA

Food festivals are a big deal in SouthCarolina. They happen throughout theyear, so chances are that your group cancatch one. These fests draw heavily onlocal culture and produce.

Did you know South Carolina is sec-ond only to California in peach produc-tion? June and July is peach festivalmonth in several locations. Outside ofMcBee, McLeod Farms, a big operationwith more than 100,000 peach trees, willfeature cooking contests, tours of theSouth Carolina Peach Museum and


Grilled tuna with seafood garnish: A palate-

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peak-season roadside market shoppingat its annual Peach Festival July 10. On the coast, oyster festivals hold

sway during the “r” months. Traveling inSouth Carolina, you’ll also find celebra-tions that showcase grits, rice, okra, sweetpotatoes, watermelons, chitlins, catfishand shrimp. And don’t forget a wholesubcategory of its own – barbecue. Un-like most parts of the country, wherebarbecue is a verb – down there it’s anoun. It means pork smoked over anopen flame and served up in myriad

ways, and there are competitions year-round to decide who’s best. For detailson special events and agritourism, see thestate’s culinary website, savorsouth-carolina.com.Food fans await the June grand open-

ing of the new South Carolina StateFarmers Market, southeast of Colum-bia. Three times larger than the previousvenue, the visitor-friendly market willfeature retail and wholesale vendors, afarmers’ shed, amphitheater, 150-seat ex-hibition kitchen, specialty food shops, anRV park and restaurants. (scstatefarm-ersmarket.com)

TENNESSEE

Group-friendly restaurants across thestate satisfy travelers looking for the bestof traditional Southern cooking, fromcatfish and hushpuppies to country hamand angel-soft biscuits with red-eyegravy and fried apples. The buttery corn-bread is crisp, yet crumbly, warm and sa-vory. Another tasty tradition: a friedapple or peach pie. Of course, you can’t mention Ten-

nessee eats without mentioning barbe-cue, which is almost a religion in these

parts. Cooked low and slow, it satisfiesthe soul and sets off arguments. Do youprefer it sweet or hot? Wet or dry? Avinegar, mustard or tomato sauce? Porkor beef? The month-long Memphis inMay International Festival has theWorld Championship Barbecue Cook-ing Contest, but all year groups canenjoy BBQ ribs and sandwiches atMemphis favorites like The Ren-dezvous, Corky’s, Interstate andNeely’s. BBQ spaghetti, a Memphisspecialty, started at Interstate. Memphisalso is known for home cookin’ and rich,buttery soul food—think platters of

cornbread, collard greens, sweet potatoesand chicken-fried steak. For a true taste of Tennessee in

Nashville, groups like the Loveless Cafe,which serves country ham and red-eyegravy, fried chicken and scratch biscuitswith homemade preserves cooked rightin the kitchen, located in a barn in itsbackyard. (lovelessbarn.com). In Pigeon Forge, Old Mill Restau-

rant dishes up the best in hearty South-ern fare. House specialties includechicken and dumplings, fried catfish andpot roast and gravy, plus treats like cornfritters, corn grits, pancakes and biscuitsprepared with flour and corn productsnext door at the historic Old Mill. (old-millsquare.com)

VIRGINIA

For a true taste of Virginia history, getthee to an 18th century tavern. ColonialWilliamsburg offers several choices forgroup lunches and dinners, from Chris-tiana Campbell’s, where George Wash-ington dined, to the simpler ShieldsTavern. Groups can feast on friedchicken and roast turkey, fresh seafoodand Brunswick stew. Peanut soup,seafood chowders and sherry-spicedsweet potatoes are other palate-pleasers.Dessert might be peanut or rum creampie, or perhaps syllabub, a wine-lacedcream whipped to a froth, seasoned withlemon zest and garnished with berries.(colonialwilliamsburg.com)

Michie Tavern Dining Room, agroup favorite for lunch in Char-lottesville, is not far from Thomas Jef-ferson’s Monticello. A rustic setting andservers in period attire enhance the am-bience. The buffet features colonial friedchicken, black-eye peas, stewed toma-toes, biscuits, cornbread and a variety ofhot and cold dishes. Tours of the oldestpart of the tavern (1784) include gamesand entertainment. (michietavern.com)The historic seaport of Smithfield,


Food is half the fun at October’s Loris Bog-Off Festival in Loris, S.C.

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in the Hampton Roads region, is homeof world-famous Smithfield ham. Thetown’s motto: “Hams, History and Hos-pitality.” Visit the charming main streetand shop before heading to SmithfieldStation Waterfront Inn for fresh crabcakes made with Virginia ham, ofcourse. Stop at the original GenuineSmithfield Ham Shoppe and buy a pig

collectible, stock up on Virginia peanutsor ship home a ham from the “HamCapital of the World.” (smithfield-hams.com, smithfield-virginia.com)

WEST VIRGINIA

In the New River Gorge area ofSouthern West Virginia, Gourmet onthe Gorge is a new one- or two-day of-

fering for groups from JMCatering. Theone-day event ($174 per person) featuresa cooking class and brunch, a one-woman play about Julia Child, a tour ofthe New River Gorge Bridge and a jet-boat ride on the river, plus food and winetasting at several Fayetteville restaurants.The two-day event ($219) also includesa cooking class and meal with a Green-brier-trained chef at Tamarack: The Bestof West Virginia in Beckley, along witha tour of Beckley Exhibition Coal Mine.(gourmetonthegorge.com).

Tamarack, a favorite with travelerslooking for Appalachian crafts and en-tertainment, offers many special cook-ing events. Its Taste of West VirginiaFood Court is managed by The Green-brier, the classic White Sulphur Springsresort renowned for fine dining. WestVirginia-made jams and jellies, saladdressings and mustards, and locallyraised trout and catfish are incorporatedinto daily menus. Breakfast specialtiesinclude buttermilk biscuits, fried greentomatoes and cheesy stone-ground grits.(tamarackwv.com)

The Greenbrier’s newest restaurant isPrime 44 West, a steakhouse that hon-ors basketball legend and West Virginianative Jerry West. With rich burgundywalls, soft suede textures and rich brownleathers, it showcases over 100 pieces ofWest’s memorabilia. (greenbrier.com)

ONLINE EXCLUSIVELeisure Group Travel has prepared

an online chart listing new tour attrac-tions and major art exhibitions debutingin the months ahead in each Southernstate. For a look at what’s on the South-ern horizon, log on to LeisureGroupTravel.com and scroll down to “OnlineExclusives” on the home page.



For information on Southern cuisine, Southern

chefs and Southern recipes, log on to the Travel

South USA website—http://flavours.travelsouth

usa.com.

Where will our country roads take you?Let the West Virginia Group Travel Association show you the way. Call 800-336-7009 or visit wvgta.wordpress.com.

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