In this video, Betty and Rick have lunch at Boone Tavern Restaurant in Berea, Kentucky. Boone Tavern Restaurant is owned by Berea College, and many of the workers at the restaurant are students at the college. The college began in the 1800's, accepting promising students, but charging no tuition or cost for room and board. To make up for this financial assistance, each student works up to ten hours per week at one of the 130 or so jobs at the college, some of which are at the restaurant. The restaurant itself was built in 1909, and has been in operation ever since, except for closing down for renovations a few times over the years. This restaurant is quite historic and has been visited by many famous people, from President Calvin Coolidge to the Dalai Lama, and many poets, like Robert Frost, and businessmen, like Henry Ford. Rick and I have had meals at Boone Tavern many times over the years, since it is only about one-half hour's drive from our home. We had an evening meal last fall that we featured in bettyskitchen. This time we decided to show what lunch is like at Boone Tavern. The menu is shorter and the items are lighter, in general. Spoonbread is served with all lunch and dinner meals, and Boone Tavern is quite famous for their spoonbread. Rick and I began with hot spoonbread with butter. I then ordered a pimiento cheese-topped hamburger with loaded baked potato salad and iced tea, while Rick chose the fried catfish dinner, which came with French fries,coleslaw ...
Monday, December 26, 2011
Tuesday, December 20, 2011
397 Scaffold Cane Road Berea, Kentucky 40403 MLS# 40789
397 Scaffold Cane Road Berea, Kentucky, 40403 MLS 40789 Over the hill on Scaffold Cane Road from Boone Tavern. First house on left. For more information visit www.era.com Contact: Tonita Goodwin
Friday, December 16, 2011
Boone Tavern Hotel Menu Berea College Kentucky 1960s
!±8± Boone Tavern Hotel Menu Berea College Kentucky 1960s
Boone Tavern Hotel Menu Berea College Kentucky 1960s A dinner menu from theBoone Tavern Hotel at Berea College in Berea Kentucky The Hotel isowned by the college and run almost entirely by the students most ofwhom are majors in Hotel management The furniture is hand made at theCollege Named after Daniel Boone Complete meals were in the 475 to500 range Circa 1960s The menu is in fine condition and measuresabout 9 x 11 when closed Our Policies COMBINED SHIPPINGOF ITEMS We are always happy to combine items for shipping whenpossible to save you on Shipping cost If you purchase multiple itemsand would like the items combined for shipping please let us knowPLEASE NOTE If you would like combined shipping the payment forALL of the items MUST be combined into ONE payment WE SHIPWORLD WIDE Please contact us for shipping costs outside the UnitedStates if not included in the listing INTERNATIONAL BUYERS PLEASENOTE Import duties taxes and charges are Not Included in the item priceor shipping charges These charges are the buyers responsibility Please check with your countrys customs office to determine whatthese additional costs will be prior to biddingbuying These charges are normally collected by the delivering freightshipping company or when you pick the item up do not confusethem for additional shipping charges We do not mark merchandise values below value or mark items asgifts US and International Government Regulations prohibitsuch behavior COMMUNICATION You will receive an email with notification ofyour purchase within 24 hours You will receive an email when wereceive your payment and another email when your purchase has beenshipped STATE TAX Shipments in the State of TEXAS will be charged825 sales tax
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Friday, December 9, 2011
Look No Further -- A Cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky
!±8± Look No Further -- A Cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky
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Look No Further -- A Cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky
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Monday, December 5, 2011
Bradley Kirkpatrick Boone Tavern Berea, KY 2009
www.BradleyKirkpatrickMuisc.com brings you live piano music from Berea,KY @Boone Tavern. The song is Franchesa from the album Child's Prayer for the Earth.
Thursday, December 1, 2011
Holland's Jug Stompers - Come Back To Your Kentucky
Jeffrey Scott Holland and his Jug Stompers, performing "Come Back To Your Kentucky" at the world famous but now defunct Cardinal Deli at Boone Tavern Square, Berea, KY, 1998. Holland's Jug Stompers frequently subjected Berea College students to their noxious brand of avant-garde primitive jug band music at the Cardinal's open mike nights. JT Dockery steps up to the imaginary microphone and sings his heart out on this one as JSH and the band provide anemic backing in the wrong key. There was no rehearsal, and most of the band were not even familiar with the song. This song was written by HIMiranda in 1966 and recorded by former Governor of Kentucky AB "Happy" Chandler. Between them, JSH, Manley and Dockery own over 200 copies of this 45, plus a stack of copies of the sheet music.
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Tuesday, November 29, 2011
Betty's Boone Tavern Broccoli-Apple Salad
In this video, Betty demonstrates how to make Broccoli-Apple Salad. This recipe was inspired by the Broccoli-Apple Salad that I had for brunch during our recent anniversary celebration at Boone Tavern Hotel Restaurant in Berea, Kentucky. Ingredients: 2 cups fresh broccoli florets, cut into bite-sized pieces (You may steam these for 4 minutes to soften them.) 1 cup red bell pepper strips, about ¼-inch by 1 ¼-inches (You may steam these for 2 minutes to soften them.) 1 medium-sized Granny Smith apple, unpeeled and cut into slivers that will fit on a fork 1 cup red seedless grapes (cut in halves) 2/3 cup Miracle Whip salad dressing (You may use any variety of Miracle Whip or mayonnaise or substitute coleslaw dressing.) After steaming 2 cups of broccoli florets and 1 cup red bell pepper strips, place them in a mixing bowl, along with 1 thinly sliced Granny Smith apple, and 1 cup red seedless grape halves. Stir to distribute evenly. Add 2/3 cup Miracle Whip salad dressing, and fold it into the fruit/vegetable mixture. Spoon the mixture into a nice serving bowl. Serve immediately, or cover and chill until ready to serve. I loved this salad at Boone Tavern, and I think this is a pretty close replica! Enjoy!!! --Betty
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Friday, November 25, 2011
Tuesday, November 22, 2011
Wednesday, November 16, 2011
Betty's Southern Spoon Bread Recipe
In this video, Betty reveals her highly-researched Southern Spoon Bread recipe. Betty lives in spoon bread country (10 miles from Boone Tavern, home of probably the most famous spoon bread in the world). Betty has refined her recipe over a period of approximately 35 years. It is perfection! Ingredients: 2 cups fresh milk 3/4 cup yellow cornmeal 1/2 cup self-rising white cornmeal mix 1 teaspoon salt 1/2 teaspoon baking powder 2 well-beaten eggs 1/2 stick butter or margarine, melted cooking oil spray In a small bowl, thoroughly mix 3/4 cup yellow cornmeal, 1/4 cup white cornmeal mix, 1 teaspoon salt, and 1/2 teaspoon baking powder. Bring milk to a boil. Reduce heat to low, and quickly add the cornmeal mixture. Stir the cornmeal mixture rapidly into the milk, so that no clumps form. Cook for about 3 minutes, or until it forms a medium-thick mush. Remove the cornmeal mush from the stove, and transfer it to a large mixing bowl. Add 1/2 stick butter or margarine, melted. Stir. Add 2 well-beaten eggs, and stir thoroughly. Now, use an electric mixer to beat the spoonbread mixture for about 5 minutes, until it is quite smooth and has a lot of air incorporated into it. Spray a 1-quart sized casserole dish with oil spray. Pour the spoonbread mixture into the casserole dish and bake in a hot oven (400 degrees) for 20 minutes, or until it puffs up and is delicately brown. Serve immediately with butter. Yum! This dish is steeped in Southern tradition. I wanted all of the Kentucky Derby ...
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