Descripción
Salt, Time, and the Smoky Mountain Ham: A Conversation with Darrell BentonAbout the Event:In 2009, Esquire called Benton's the best bacon in the world. James Beard named Allan Benton, the man behind Benton's, to its list of people who have shaped American food and drink. Sean Brock, David Chang, Tom Colicchio, and Daniel Boulud have all put it on their tables.Benton's Smoky Mountain Country Hams in Madisonville, Tennessee, is run by Allan and his son Darrell. Allan has spent more than fifty years working out what salt, smoke, and time can do to a leg of pork. Darrell left a career as a radiologist to join him, and now spends his days in the curing rooms, walking past hams that have hung as long as forty months.That same smokehouse lends its hickory smoke to another project: High Wire Distilling's Smoked Jimmy Red Bourbon, made from a rare heirloom corn that hangs in the smokehouse beside the hams before it travels to Charleston to be distilled.Join us at MODA for a conversation with Darrell Benton about craft, patience, and what a process this slow asks of the people who keep it going. The evening closes with a tasting of Benton's country ham and bacon alongside the Benton's Smoked Jimmy Red Bourbon.This event is generously supported by Studio Fieldwork.What to Expect:Arrive early to explore MODA's latest exhibition, SALT: A Design StoryThe story behind a bacon Esquire once called the best in the worldA conversation with Darrell Benton on how salt and team turn meat into something deliciousThe Benton's method explained: hand-rubbed salt, hickory smoke, and a lot of patienceTastings of Benton's country ham and bacon, paired with High Wire Distilling's Benton's Smoked Jimmy Red BourbonTime to talk with Darrell and other guests over food and drinkAbout Benton's Smoky Mountain Country Hams and Darrell BentonBenton's Smoky Mountain Country Hams has operated in Madisonville, Tennessee, for more than 50 years under Allan Benton, who learned the trade from his grandparents in Scott County, VA. The method has stayed close to what Hicks taught: salt rubbed in by hand, hickory smoke, mountain air, and a wait of months or years. Lean decades gave way to a following among chefs across the South, and Benton's country ham and bacon now appear on menus around the country.Darrell Benton, Allan's son, grew up working at the smokehouse after school and during summers, then left for college and, in 2007, medical school. He practiced as a radiologist in Knoxville before recently returning home to join his father.Registration: $35 | $26.25 for MODA membersClick here to learn more about MODA Membership!Public Programming & Membership: Contact [email protected]*To purchase tickets as a member, be sure to first login using your SimpleTix account. Not sure how to do it, scroll down or visit the FAQ page on our website.The Fine PrintAccessibility: Designers with different styles of learning or special needs are welcome in MODA public programs. We will be able to most effectively help everyone learn and enjoy this experience if we know about those needs in advance of the program. Please email [email protected] with questions or information.Cancellation Policy: MODA reserves the right to cancel a program if the minimum enrollment requirements are not met, but don't worry: should MODA have to cancel, we will gladly issue a full refund to all registrants. If you need to cancel your plans for any reason, we kindly request that you notify us at least 7 days prior to the event start. By doing so, we can process a refund for the ticket cost (minus a small $10 processing fee per class). Unfortunately, we cannot provide refunds for cancellations made less than 7 days before an event.Photo Disclaimer: Pictures and videos will be captured during MODA public programs and may be published on the official website, social media, and newsletters of the Museum of Design Atlanta. If you do not wish to appear on these platforms, please write to [email protected].