Posted on Friday, November 8, 2013 9:59 AM
A handsome hot turkey lunch from much-missed Dot's of Wilmington, Vermont (currently on the way to resurrection), is a reminder of just how great Roadfood eating can be in the fall. [READ MORE]
Donuts are good any time, but the buttery apple-cider donuts of Virginia's Apple House are especially wonderful this time of year. [READ MORE]
In the Pacific Northwest, chowder is one of the great autumn dishes (especially if it comes before a heap of cracked Dungeness crab). Pictured above is the pork-and-clam-loaded brew from Charlie's Chowder House in Astoria, Oregon.
Sweet Potato Time
Autumn is when sweet potatoes are at their peak, nowhere better than on Virginia's Eastern Shore, at Sting-Ray's in Cape Charles, here made into a sweet potato pie topped with Damson plum jam.
News of the Bon Ton
For those of us perpetually worried about the fate of the Bon Ton Mini Mart of Henderson, Kentucky, and its superior fried chicken, comes good news from Louis Hatchett IV, who first tipped us off to this Roadfood treasure. Although proprietor Donna King will be retiring next month, the restaurant -- and the fried chicken -- will live on, managed by Angie, who has been on staff for 15 years. As Louis put it in his note to us, "You can keep the Bon Ton in Roadfood [a new edition of which is due out in Spring, 2014]. So long as the fried chicken recipe remains, it will still be a Roadfood destination for years to come." [READ MORE]
From the Roadfood Archives: Jane Remembers
Michael took this photo in the early 1970s on one of our early Roadfood trips. It was our first time in New Mexico, and we had no idea of the splendor and riches of the state's cuisine. The woman in the photo is Juanita Martinez, chef at a place called La Casita in Socorro, making pillowy sopaipillas. Back then, meeting someone like Juanita really fired us up about discovering Roadfood. The precision, love, and labor involved in making these regional delicacies were, for us, the makings of a treasure hunt. There were no pretentions about Juanita's fare. It was not called artisinal or hand-crafted. It was simply what New Mexicans ate and what Juanita expertly made every day. A basket of sopaipillas cost 50 cents at the time, and they were so light they practically floated off the plate. Juanita was a Roadfood master.