Thanks, scrumptiouschef, for that New York Times article. I'll have to check out Blackberry Farm.
And thanks, rumaki, for that little tidbit about the Beaumont Inn. I've eaten at the Beaumont Inn several times, but I did not know that their supplier was only 30 minutes from my front door.
When I published the Duncan Hines biography a decade ago, the Beaumont Inn had a prominent place in the book. It was Hines' favorite Kentucky restaurant because of their country ham and "yellow-legged" fried chicken. The Dedman family ran the inn in the 1920s and 1930s and they still run it today.
For what it's worth, Duncan Hines needs to be considered America's first roadfooder. What Jane and Michael Stern have been doing since the 1970s, he was doing in the first half of the 20th century, except I think he had far more impact than they (and you have to read the book to understand why).
As a matter of fact, it was through an off-hand comment the 1992 edition of Roadfood that I first learned about Duncan Hines and his role in America's culinary heritage (It was in the text concerning the MacDonald Tea Room in Missouri, which is no longer around, but has a great story to tell).
Oh, one thing after looking at that country ham in the video accompanying the link you sent on the Beaumont Inn: in my opinion, the thinner the slice of the country ham, the more you appreciate it as it dissolves on the tongue. It's best served when it's razor thin and room temperature.
<message edited by Louis on Mon, 09/3/12 5:09 PM>