Wiegand unveils new cookbook at New Dominion

Elizabeth Wiegand will present selections from her new cookbook The New Blue Ridge Cookbook Authentic Recipes from North Carolina’s Mountains to the Virginia Highlands at the New Dominion Bookshop on Saturday, June 26 at 11:00am.

America’s legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what’s cooking there is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and so–once again–are small farms and artisanal food providers. Caring about where food comes from, how it is grown, and how it is prepared, they have transformed the culinary scene for newcomers and old-timers alike.

The New Blue Ridge Cookbook takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the area’s rich culinary history. It presents new approaches by chefs, farmers, and others in the know. Recipes include: Blackberry Cobbler, Sweet Potato Pancakes, Smoked Mushrooms with Creamy Polenta, Watermelon Salad with Sage Flat Bread, Mozzarella & Almonds, Heirloom Tomato and Zucchini Tart,Venison Tenderloin with Elderberry Sauce, Lavender Apple Galette,Buckwheat Pound Cake

About the Author:
Elizabeth Wiegand is the author of The Outer Banks Cookbook. Her articles on food, travel, and design have appeared in the Washington Post, Southern Living, and Our State: North Carolina. A member of the Southern Foodways Alliance, she maintains a blog at carolinafoodie.blogspot.com. She lives in Raleigh, North Carolina.