Erika Council’s Biscuit Tasting, Celebrating Still We Rise
Join Erika Council for the release of her new cookbook, Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes. Erika will be in conversation with Bill Smith, and we’ll be enjoying a small sweet & savory sampling from the cookbook in The Fearrington Barn on Sunday, August 27th from 3-5pm.
ABOUT THE COOKBOOK
Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit.
Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking. This cookbook is a love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes.
ABOUT ERIKA COUNCIL
Erika Council is a baker, food writer, recipe developer, food photographer, educator, and owner/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including Feed the Resistance by Julia Turshen, Soul by Todd Richards, and Sunday Suppers by Cynthia Graubart, as well as Beyond the Plate. Her work has been featured in The New York Times, Saveur, Food & Wine, Food52, The Kitchn, Essence, and HuffPost, among others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation’s Sunday Supper South. She lives in Atlanta, Georgia.
ABOUT BILL SMITH
Bill Smith is the author of two cookbooks and many articles and essays in various magazines and journals. In 2019 he retired, after twenty five years, as head chef at Crook’s Corner Restaurant in Chapel Hill, N.C. He has received nominations several times from the James Beard Foundation for Best Chef Southeast and served for six years on the board of the Southern Foodways Alliance. In 2021 he received the Craig Claiborne Lifetime Achievement Award from that organization.
Your $75 ticket includes a short talk about the book, a signed copy of the book, the sweet & savory biscuit tasting, a light beverage, tax, and gratuity. Sorry, folks – this tasting is not for the gluten intolerant, and there are no substitutions or modifications.