Mary Randolph Cooking Class: Curry Chicken and Rice

Join local food and cultural historian Leni Sorensen for this study and practice of historic Virginia cooking. Mary Randolph’s late 18th century recipes reflect the diversity of foods enjoyed by elite Virginians in that era. Along with okra, eggplant and tomatoes her curry was part of the amazingly modern range of vegetables and flavors served at her table. Students will make the curry powder to be used with Randolph’s chicken dish and rice for our lunch. Students will take home a curry powder sample.