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This article features an event that occurred in the past.
Burgoo, the traditional stew of Kentucky, will be the focus of a program Sunday, Feb. 24, at Western Carolina University’s Mountain Heritage Center, and attendees will even get to taste a sample.
Webster resident Joe Parker Rhinehart, who has family roots in Kentucky, will lead the 2 p.m. program in the lobby of the Mountain Heritage Center. Rhinehart, a past recipient of WCU’s Mountain Heritage Award, is an award-winning food writer for the Georgetown (Ky.) News Graphic, and also served as editor for “The Webster Cookbook,” a 1974 publication that was based on early reflections of Jackson County life and food.
Burgoo was traditionally made with squirrel meat or lamb, but modern burgoo is usually made with chicken, beef and pork. Historians often recognize Lexington, Ky., cook Gus Jaubert as the first “Burgoo King” since he cooked thousands of gallons of the stew for Confederate Gen. John Hunt Morgan and his men, said Suzanne McDowell, Mountain Heritage Center curator.
Rhinehart’s presentation is part of supplemental programming for an exhibit focusing on Southern food traditions that is on display at the museum. “Southern Stews: Traditions of One-Pot Cooking,” a traveling exhibit developed by the University of South Carolina’s McKissick Museum, will be shown at the Mountain Heritage Center through Monday, March 31.
For more information about the Feb. 24 program, contact the Mountain Heritage Center at (828) 227-7129.
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Last modified: Monday, Feb. 18, 2008