Recipe for fun: Word of South blends cookbook authors, chefs and music

Have you ever stared at recipes in a cookbook and wondered, how do people come up with this stuff? I mean, who thought up Baked Alaska, or even rhubarb pie? I suppose that the same can be said for music — it takes a special mind to pen “All Along the Watchtower” or to create “Here Comes the Sun.”

And if you combine these things together, as the folks at Word of South will be doing on Sunday, April 23, on their Flamingo Magazine Stage, the end result can be something special indeed.

Word of South is well-known for its “Mu-aushups” — authors and musicians paired and mashed up together — and this year they’ll be taking it a step farther, mixing chef/cookbook authors with musicians, and topping it off with samples prepared by one of our own local chefs.

Cookbook author Ronni Lundy

Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the hills as a journalist and cookbook author. Her books include "Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens,"  "Butter Beans to Blackberries: Recipes from a Southern Garden," and "Victuals: An Appalachian Journey, with Recipes."

She is the former restaurant reviewer and music critic for the Courier-Journal in Louisville, former editor of Louisville Magazine, and in 2017, Lundy received a James Beard Award for her book "Victuals."

She’ll be appearing at Word of South with Tallahassee musician Frank Douglas, the lead singer and songwriter for the beloved band The Fried Turkeys, and special guest Doug Moody, a nationally-known fiddle player, for what should be a fascinating show.

Chef and restaurateur Kenny Gilbert

Born and raised in suburban Cleveland, Kenny Gilbert’s curiosity for the kitchen started young. His mom noticed how captivated her son was when she cooked or entertained, and so in an effort to harness it, began teaching him the basics.

Kenny’s father, an avid barbecue man, schooled him in the ways of the grill, presenting him with his very own small Weber at the age of seven.  By age 11 Kenny was cooking the entire Thanksgiving dinner solo, and in high school, was cooking for his entire swim team on a portable electric double burner in the locker room.

Throughout his career, Kenny has traveled the world, staging in some of the top restaurants in Japan, Spain, France and the Caribbean. He has cooked at the James Beard House, participated in wine & food festivals around the country, cooked for the Sports Illustrated Super Bowl party and appeared on the “Today Show,” Jacksonville’s FOX 30 and in the LA Times.

Kenny has also recently penned his first book titled, "A Chef’s Journal." He’ll be appearing at Word of South with the Tampa-based bluesman J.T. Brown, whose Southern influence and blend of Americana and R&B and should make for a rocking performance.

The cherry on top of this, so to speak, will be my friend, local chef and entrepreneur Leon Brunson, who’ll be preparing a few of Kenny and Ronni’s recipes for the crowd’s enjoyment. It should be great, and it’s all free! I look forward to seeing you Sunday, April 23, at Cascades Park.

Keith Baxter is the owner of Kool Beanz restaurant.

About Word of South

What: Ben Folds, singer-songwriter and author, will appear with the Tallahassee Symphony Orchestra to kick off the 2023 Word of South Festival at the Capital City Amphitheater April 21

When: 7 p.m. April 21; 10 a.m.-9 p.m. April 22; 12:30-5:30 p.m. April 23

Where: Nationally-renowned artists and musicians perform across eight stages within Cascades Park in downtown Tallahassee

Cost: Ben Folds event is ticketed ($27-$50), the remainder of events will be free

Details: For more information and to view the full 2023 artist line up, visit wordofsouthfestival.com.

This article originally appeared on Tallahassee Democrat: Word of South recipe mixes three favorite ingredients for foodies