The idea of supper in the south conjures up images of sultry evenings, front porch swings, screen doors, and sweet tea. If you hail from below the Mason-Dixon Line, or ever wondered about some of the home-style victuals served there, this class is for you. Join Chef Steve Lee as we learn a little more about our neighbors to the south through some of their favorite dishes. Our menu starts with Kentucky Benedictine cucumber dip (a unique cream cheese concoction awfully popular at Derby time) as a nibbling appetizer. This will be followed by the entrée, Alabama whitefish cakes, served with Louisiana remoulade sauce, and accompanied by grits with bacon, beans, and collard greens—all the essential ingredients of the Southern table. The dessert is an experience not to be missed: a blue-ribbon-winning Tennessee jam cake with caramel icing—a recipe from Steve’s own grandmother. The table is set now—y’all come!