When I first visited Jonesborough a few years ago, I stopped in at The Cranberry Thistle, a restaurant then on Main Street, and ordered a bowl of soup beans for lunch. Not surprisingly, my order came with the traditional wedge of cornbread. But that's where tradition ended, at least for me. Being from "out West," I was expecting the familiar bite of red pepper and hot chili. What I experienced, instead, was buttery, earthy sweetness. I decided right then and there, this was something I could definitely get use to. And I have. 

Since that lunch at the Thistle, I've made Jonesborough my home. I've become delightfully familiar with Tennessee's traditional soup beans and cornbread, country ham, fried tators and onions, chow chow, greens, and, of course, sweet tea. All of which the Telford Ruritans will be preparing for the Appalachian Table Luncheon on April 18 as part of the Appalachian Roots Tribute. 

Oh, there's one more thing on the menu. Apple Stack Cake. I've never had apple stack cake. I've seen pictures of it. Read recipes for it. Even imagined eating it. Can't wait to try it. 

I've also been told not to expect cornbread like "out West." According to storyteller Amy Yeary Holmes, "This is going to be REAL cornbread made on site, using Mr. Carl Daniel's grandmother's traditional recipe. Only three ingredients: cornmeal, crisco, and eggs." Which means, it's gluten free.

Like we say at the Jonesborough Yarn Exchange, "Everything old is new again!"

By the way: The Appalachian Table Luncheon is included, and only available, as part of the Full Event ticket. Full Event tickets are limited. Tickets can be purchased online or by calling the Jonesborough Visitors Center at 423.753.1010.