Boone Tavern, Berea Farmers Market Please Palates
Published May 11, 2009
Spoonbread, a signature dish at the historic Boone Tavern, remains a fixture on the menu at the Berea restaurant and hotel that opened a century ago.
But modern-day diners also are looking for healthier fare – and they’re finding it at the tavern’s tables and also at the 36-year-old Berea Farmers Market.
Spoonbread, made of cornmeal, salt, baking powder, eggs and boiling water, dates to the mid-19th century. Boone Tavern, which opened in 1909 as a place for Berea College visitors to dine and stay, is celebrating its 100th birthday in 2009.
The tavern, named for Daniel Boone, reopened in late February 2009 following a $10.8 million renovation. Aside from classic dishes such as the spoonbread, the new menu features choices for the health-conscious, says Tim Jordan, director of public relations at Berea College. Diners also will enjoy a slice of birthday cake following their meals throughout 2009.
In 2009, Boone Tavern expects to become the first hotel in Kentucky to gain LEED certification as a green building, Jordan adds.
“Boone Tavern has served as the cornerstone of hospitality for the region since 1909,” says Gary McCormick, general manager. “We want to be the premier hotel in the region for the next 100 years.”
Foods’ Origins Demystified
At the Berea Farmers Market, patrons find offerings from up to 20 local growers. Started in 1973, the market is “grower-only,” says founder Bill Best. “You have to produce everything that you sell. … Growers tend to pride themselves on quality.
“Farmers markets have been good about bringing people back to at least a minimal understanding of what food is really like,” Best says. “People are beginning to realize they need to be more aware of where their food comes from.”
The Berea Farmers Market is open every Monday and Friday afternoon during the growing season.
Story by Anne Gillem
Photo by Ian Curcio
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