An Evening with Ronni Lundy
Join Executive Chef Shelley Cooper in welcoming Ronni Lundy, author of Victuals – An Appalachian Journey, with Recipes, along with “Victuals Guest Chefs” Travis Milton and Anna Bogle.
The author and chefs will delight you with their stories, histories, and also introduce you to 21st century Appalachian fare. Dinner will be presented at chef attended stations with cocktails & wine pairings, all included in the price!
Tickets* are $149.00 per person.
*A portion of the proceeds will benefit the Great Smoky Mountain Association, to support our National Park after the devastating wildfires of November 2016*
Shelley Cooper was born in Memphis, Tennessee, into a family that revolved around a bountiful table always filled with farm fresh Southern cuisine.
Her maternal family hails from the Mississippi Delta, and her father from the Blue Ridge Mountains of North Carolina. She credits this combination with providing her Southern culinary roots. Both families placed a high regard for fresh, seasonal, and ‘made from scratch’ foods, as well as instilling the appreciation of pure simple ingredients. Shelley could not help but to be positively affected by such inherent passion. She was professionally trained at Johnson and Wales Culinary Institute in Charleston, South Carolina and The San Francisco Baking Institute.
Chef Shelley honed her craft at Belfair Club in Hilton Head, South Carolina, 30° Blue at Bay Point Resort in Florida, Craggy Range Winery in Hawkes Bay, New Zealand, First and Hope Supper Club in Los Angeles, Alaska Expedition on the Gulf of Alaska, Monettes Artisan Seafood on the big island of Hawaii, and TerraMáe Appalachian Bistro in Chattanooga, Tennessee. Now she is tapping into her true roots and fully embracing her heritage at Dancing Bear Appalachian Bistro in Townsend, Tennessee. The culmination of her life travels and culinary passion have merged to create her unique version of highbrow Appalachian fare.
Some of her career highlights include:
- Recipe testing / editing Great Chefs of the South Cookbook series on PBS
- Recipe testing / editing Charleston Cuisine Cookbook
- Cover of Bon Appetite in 1997 featured in ‘Pastry Chefs at Play’
- Food Arts spotlight story September 1998, ‘New Digs in Old Charleston
- Good Housekeeping Magazine, June 2005, ‘Grill Girls’
- Food and Wine Magazine, September 2010 ‘Where to Go Next: Southern’
- Youngest board member of Distinguished Restaurants of North America (DiRoNA)
- Formerly the Chef at TerraMáe while it was named “…one of Chattanooga’s buzziest new restaurants” –
Travel + Leisure 2013
- TerraMáe cited by The New York Times magazine as “where to eat” in the “outdoorsy” and “cool”
- Mentioned in Fodors “A Foodie’s Guide to Chattanooga” 2013
- Featured article, Appalachian Lunchables” in The Local Palate September 2015
- Featured Guest Chef at the second annual Appalachia Food Summit, September 26, 2015 at Heartwood in
- Published in “Victuals; An Appalachian Journey, with Recipes”, Ronni Lundy August, 2016
- Featured Guest Chef at the Memphis Food and Wine Festival October 2016
Chef Travis Milton – Shovel and Pick, Bristol, TN
Read our article in the Washington Post: The next big thing in American regional cooking: Humble Appalachia
Hailing from rural Southwestern Virginia, Travis Milton learned first-hand at a very young age what tradition and heritage meant in a Southern Kitchen.
With the culture of Appalachian food and a blue collar work ethic, Travis set out to cook once he moved to Richmond in his early teens. He bypassed culinary school for the opportunity to stage and learn from some of his heroes such as Chris Cosentino and Todd Gray. Milton then got the opportunity to work with his friend and fellow Southwest Virginian, Jason Alley as Chef de Cuisine at Richmond mainstay Comfort. Recently Travis left Comfort in order to pursue his dream of a sustainable restaurant based solely on Virginia Heritage ingredients and the foodways of Appalachia, calling it Shovel and Pick. He also serves on the Board of Directors for the Virginia Food Heritage Project, and is heavily involved with the Central Appalachian Food Heritage Project, The Clinch River Valley Initiative, and the Appalachian Food Summit with fellow Appalachians Ronni Lundy, Lora Smith, and Kendra Bailey Morris. Travis is also a featured Chef in Victuals, by Ronni Lundy.
Chef Anna Bogle – Holly’s Gourmet Market & Café, Knoxville, TN
View our website: GourmetsMarketAndCafe.com
Anna Bogle hails from rural Blount County in the foothills of the Great Smoky Mountains. Raised on a small family farm, Anna learned to love cows, a good
ripe tomato, stack cake and the mountains at a very young age. Her upbringing was the basis of her decision to study Food Anthropology and Southern Appalachian History in college. Anna’s professional career in Southern Hospitality is wide ranging: from time spent in several kitchens in Asheville, NC, to co-owner of a catering and personal chef service in Greensboro, NC; from General manager of Magpies Bakery in Knoxville, TN to General Manager of Summit City Lounge in Whitesburg, KY.
Anna has contributed cocktail recipes to Ronni Lundy’s books Sorgum’s Savor and Victuals, as well as toSaveur magazine. Anna was recognized and one of the “5 under 35” series in 2013 by the Southern Foodways Alliance Publication “Gravy” as a promising Southern food and drink professional. Currently a board member of the Appalachian Food Summit, Anna continues practicing her craft at Holly’s Gourmet Market and Holly’s Eventful Dining in Knoxville, TN, where she serves as Executive Sous Chef.
A devoted aunt to five wonderful young nieces, Anna spends her rare spare time at her float house on Norris lake – kayaking, reading, and sipping good bourbon in the company of her faithful dog Little Dude.