At The Table: a Community Conversation with Brian Noyes of Red Truck Bakery

Why can't we get enough of southern food? Is it the familiarity of the ingredients, the tradition behind the preparation or the simple fact that when you set the southern table, everyone is welcome?

With the release of he Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food from America's Favorite Rural Bakery on the horizon, Join us for an intimate conversation with two time celebrated cookbook author and founder of America's favorite rural bakery, Red Truck Bakery Chef Brian Noyes. We'll take an in-depth look at the undeniable influence of southern food on today's culture and the impact that southern voices have on communities nationwide.

This conversation will be moderated by Foode's very own Founding Partner and Executive Chef, Joy Crump.

The evening will include;

• Conversation between Brian Noyes and Chef Joy Crump
• Recipe demonstration from Brian's forthcoming cookbook; Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food from America's Favorite Rural Bakery with Foode Co-Executive Chef Stacy Cogswell.
• Book Signing

About Brian Noyes:

While art director at The Washington Post, Smithsonian and other magazines, Brian trained at culinary schools (CIA in Hyde Park NY, L’Academie de Cuisine near DC, King Arthur Baking in Norwich VT) and left publishing to open a bakery in rural Virginia. He now has two locations, ship thousands of items nationwide every year, and has written two cookbooks. The Red Truck Bakery Cookbook (Clarkson Potter, 2018) is in its fifth printing, and The Red Truck Bakery Farmhouse Cookbook (Clarkson Potter, 2022) will be released August 2

About Chef Joy Crump:

A culinary graduate of the Art Institute of Atlanta, Crump began her home-based business, FOODE in 2009. By 2011, Crump partnered with Beth Black, transitioning FOODE to a brick and mortar in Historic Downtown Fredericksburg, Virginia. In 2014, the duo opened their second restaurant Mercantile, also in Fredericksburg. And in May of 2017 they added microbrewery 6 Bears & A Goat to their restaurant group.

Crump is an executive chef, restaurateur and property owner with over 15 years experience in Culinary Industry training and management. Crump has had the honor of appearing as a chef-testant on the Emmy Award-winning “Top Chef,” cooking at the James Beard House in both 2016 and 2017, and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change.

For event questions or members of the press, please contact Chris Allen at hello@shopdulynoted.com or 540-940-4442.

This Event is Presented By: