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Dumplin’s & Dancin’

The 4th annual Dumplin’s & Dancin’ will take place November 30-December 2, 2018.

Dumplin’s & Dancin’ is more than just a get-together. It’s a community-wide gathering where farmers, musicians, chefs, square dance callers, seed savers, dancers, and food activists, all committed to the preservation of Appalachian foodways and dance traditions, come together to learn, network, and eat at the historic Hindman Settlement School. Attendees may choose to take part in a host of workshops and each evening features a powerful keynote along with lively music and dancing.


  • An opportunity to prepare a meal alongside one of signature chefs for a special Kitchen Table meal. Signature chefs include Ouita Michel, Ronni Lundy, Kristin Smith, Lawrence Weeks, Jordan Delewis, AuCo Lai, and others.
  • A locally-sourced Feast prepared by two of Kentucky’s finest chefs, Ouita Michel and Kristin Smith.
  • A keynote presentation from New York Times best-selling author Silas House on “The Indulgence of Pickled Bologna.”
  • Opportunities to share stories during informal “gather rounds” and explore food literacy through presentations from a Bread Loaf partner school, Fern Creek High School.
  • Nightly square dances will feature performances from the house band and special guest musicians and callers.

Explore the tabs below to discover more about Dumplin’s & Dancin’ and its staff. To register, click here or the link in the blue banner near the bottom of the page.



Friday, November 30
2:00pm Registration/Check-In Gathering Place
3:00pm Welcome & Orientation May Stone-Great Hall
3:15pm Kitchen Table

This new aspect of the weekend allows you to cook and prepare a meal alongside one of our signature chefs!

Various Locations
6:00pm Kitchen Table Meal Mullins Center-Dining Hall
8:00pm Community Square Dance Mullins Center-Great Hall
Saturday, December 1
8:00am Breakfast & “Jam Session”
Bring your favorite jam, jelly, or preserve to share!
Mullins Center-Dining Hall
9:00-10:10am Short Concurrent Session

Beaten Biscuits – Jenny Williams
Smoked Bologna – Jordan Delewis

Various Locations
9:00-11:30am Long Concurrent Session

Pies – Stephanie Jeter

Various Locations
10:20-11:30am Short Concurrent Session

Christmas Candies – Gobby Hutchinson
Pasta – Ali Hintz

Various Locations
12:00pm Lunch Mullins Center-Dining Hall
1:00-2:10pm Short Concurrent Session

Asian Dumplings – AuCo Lai
Smoked Bologna – Jordan Delewis

Various Locations
1:00-3:30pm Long Concurrent Session

Sourdough Bread – Corey Terry

Various Locations
2:20-3:30pm Short Concurrent Session

German Potato Balls – Gobby Hutchinson
Fish Cookery – Lawrence Weeks

Various Locations
4:00pm Special Presentation
Featuring Fern Creek High School Food Literacy Program
Mullins Center-Great Hall
6:30pm Local Foods Feast & Keynote
Prepared by chefs Ouita Michel & Kristin Smith
Keynote by author Silas House
Mullins Center-Dining Hall
8:00pm Community Square Dance Mullins Center-Great Hall
Sunday, December 2
8:00am Breakfast Mullins Center-Dining Hall
9:00am Morning Sing & Closing Thoughts Mullins Center-Great Hall

For concurrent session descriptions, click the “Sessions” tab.


Concurrent Sessions

Short Current Sessions

Asian Dumplings (AuCo Lai)
This session will cover a brief history of various dumplings from around the world and hands-on potsticker making.

Beaten Biscuits (Jenny Williams)
Beaten biscuits are a southern delicacy, served warm with butter and slivers of ham on silver platters at Derby parties. Yet they have a complicated social and cultural history in Appalachia that we can trace from the nineteenth century Settlement School movement to the Hors D’oeuvre platters of our present century. In this session, we will talk about the gender and politics of beaten biscuits and learn about what scholar Elizabeth Engelhardt refers to as the “Beaten Biscuit Crusade” as we prepare them using several methods, both traditional and modern.

Christmas Candies (Gobby Hutchinson)
Gobby’s mother-in-law, Gay, made cakes and candies as gifts for friends and family her whole life. Her peanut butter fudge was legendary. Gobby learned how to make this from her mother-in-law, and now that Gay is gone, her fudge lives on through a different kitchen, but the same love.

Fish Cookery of River & Lake Fish (Lawrence Weeks)
Session will include preparations of fish native to local waters and multiple ways to prepare the fish. This will include fried catfish, whole roasted trout, seared striped bass, and blackened fish tacos.

German Potato Balls (Gobby Hutchinson)
Gobby’s German heritage has always been an important part of her and her family’s life. Growing up in a German-American home, some dishes from her homeland made it to the table, while others did not. This one, though, known in German as Kartofelkloesse, is the perfect accompaniment to meats and roasts that are served with gravy. Gobby’s mama, Colette, was the master chef. Learn how to make this authentic Old World dish and serve it at your next holiday gathering!

Pasta Making (Diane Bonifanti Hintz & Ali Hintz)
Learn to make cheese ravioli and “homemades” (a traditional Northern Appalachian fettuccini-like pasta) by hand with master pasta maker Diane Bonifanti Hintz and daughter Ali Hintz.

Pit Smoked Bologna (Jordan Delewis)
In this class we will cover grinding, emulsifying, stuffing, and slow smoking bologna. From casings to different cooking methods, we will discuss proper ratios, ingredients and variations to create unique recipes.

Long Current Sessions

Pies (Stephanie Jeter)
Participants will be guided from crust to completion on making delicious seasonal pies.

Sourdough Bread (Corey Terry)
Participants will get hands-on experience of the process of making artisan, naturally-leavened sourdough. This experience will enable participants to take what they have learned and create beautiful, artisan style sourdough bread in their own homes. 


Staff Bios

Jordan Delewis has been with Against the Grain Brewery and Smokehouse since day one. Starting off as a line cook looking for an opportunity, Jordan worked his way up to sous chef within a year. By 23 he was running the kitchen, obsessing over barbecue and learning the ways of sausage. Jordan was introduced to the world of smoked meats at age 19 and never looked back. Working at a local barbecue restaurant fueled his passion for culinary history, barbecue culture and an addiction to cookbooks. Once he cooked with open fire, his direction was clear. Cook legendary barbecue.

He says “Louisville isn’t bound by any specific regional rule of barbecue, therefore I get to do whatever I want. What we do may not be traditional, but it’s delicious.”

Diane Bonifanti Hintz grew up in Scranton, Pennsylvania, where she learned to make pasta from her grandmother. Scranton is a former coal town nestled in the Northern Appalachian Mountains. In the early 1900s, the Bonifantis along with many other Italian families immigrated to Scranton via New York City to find work in the coal mines. They brought with them their traditional recipes that became part of the local Appalachian cuisine.

Ali Hintz is the Community Agriculture Support VISTA at the Hindman Settlement School. Diane taught her how to make pasta starting at age 3.

Silas House

Gobby Hutchinson (Gobby) was raised in Knott and Letcher Counties, but she immigrated from Germany at the age of 5. She was a teacher for her entire professional career, and in retirement has taken up crafting and cooking as hobbies and opportunities to stay active both at home at in her church. She has been married to Doug for 47 years, and they live in Louisa, Kentucky. Gobby is executive director, Brent Hutchinson’s mother, but she’d more readily tell you she is a proud grandmother of 6!

Stephanie Jeter was born and raised in East Tennessee, but now makes her home in Lexington, KY where she works as an acute care physical therapist.  When she’s not trying to persuade sick people to get out of bed and exercise, she is pursing one or both of her two hobbies – pie baking and music making . She serves as an adjunct instructor of music at the Kentucky Center of Traditional Music in Morehead, KY where she teaches upright bass, voice, and autoharp, and performs regularly throughout the Southeast region with the local old-time group the Empty Bottle String Band. As a pie baker, Stephanie has won the title of Master Pie Baker three years in a row at the Appalachian Fair, took home a third place ribbon for Chocolate Pie at the National Pie Contest in 2017, several ribbons at the KY State Fair, as well as multiple 1st place trophies since 2013 at the contest that started it all for her – the Great American Pie Contest in Lexington, KY. Stephanie’s pies are not only delicious, without being overly sweet, but are known for their artistically decorated crusts and fillings.

Ronni Lundy, born in Corbin, Kentucky, has long chronicled the people of the hillbilly diaspora 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 has contributed to many national magazines. Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2017, Lundy received a James Beard Award for her book, Victuals.

Lundy has taught food writing for the Appalachian Writers’ Workshop at Hindman Settlement School and this will be her fourth time featured at Dumplin’s and Dancin’.

AuCo Lai feels food isn’t just about eating. For them, food is a form of art, a form of organising, and a foundation for society. For the past two years, AuCo has called Kentucky’s Appalachian region home, and become a rising figure for their work in the kitchen and foodways advocacy. In 2018, they were awarded a position in the LEE Foundation – Women Chefs of Kentucky Initiative, and is the only member based outside of a major city, in rural Appalachia. They currently focus their work on broader foodways development, primarily on food rescue and distribution resources, and building stronger connections between local farmers and consumers and enjoys bringing traditional Asian dishes to the mountains. This is their second year teaching at Dumplins & Dancin.

Ouita Michel has always made locally grown ingredients a priority in her restaurants. That’s why the cuisine is so good. She and her husband, Chris, bought the Holly Hill Inn in Midway, KY in 2000 and opened the fine dining restaurant in May 2001. Michel’s use of locally sourced foods both helps sustain Bluegrass family farms and provides her customers only the freshest, best-tasting fine cuisine. The devotion to local foods is evident also at her other restaurants: Wallace Station Deli just outside Midway; Windy Corner Market and Restaurant and Smithtown Seafood, in Lexington; The Midway Bakery, Midway; and Woodford Reserve Distillery outside Versailles, Ky., where Michel is chef-in-residence and operates Glenn’s Creek Café and Glenn’s Creek Catering. Her latest restaurants, Honeywood, and Smithtown at the Summit, opened in 2017 at the Summit at Fritz Farm development in Lexington.

Michel’s work earns accolades from local and national fans of her cuisine. Bourbon aficionados will find her restaurants along the Kentucky Bourbon Trail. She has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef Southeast numerous times, competing against chefs in major metropolitan areas. Her restaurants are regularly featured in local and national media, such as CBS This Morning, USA Today, Wine Spectator, Garden & Gun, Southern Living and The New York Times.

This will be Ouita’s fourth time as Dumplin’s and Dancin’s Chef-in-Residence.

Kristin Smith’s, co-owner of The Wrigley Taproom and Brewery in Corbin, KY, dedication to eating locally means that her restaurant strives to utilize every cut of meat and adjusts the menu nightly. Not only does this mean that the Wrigley’s menu is over 50% local even in the dead of winter, it also means that the menu options are always fresh and exciting.

Kristin was living in California when her family considered selling their 120 acre farm in eastern Kentucky. She had nightmares for three nights thinking the farm would end with her generation. Kristin moved back home and her family’s farming legacy now continues with beef cattle and heritage hogs. Over the past few years, she has directly marketed her animal welfare approved meats to consumers through the Whitley County Farmers Market, and began using her meat to offer ready-to-eat meals to shoppers. Cooking for the Farmers Market allowed Kristin to use her culinary creativity and to experiment with potential restaurant menu options.

For Kristin and her business partners, Andy Salmons and John Baker, the urge to create a new business and a new vision for their hometown led them to open The Wrigley.

Corey Terry is the Farm Manager at the Hindman Settlement School and is also the owner of ARTOS Bread Co, a small-scale bread bakery that focuses on baking naturally-leavened sourdough bread.

Lawrence Weeks dedicated his heart to cooking as a child growing up in a southern creole/cajun household. After culinary school Weeks, seized the opportunity to gain experience under award-winning chef, Todd Richards, at The Pig and The Pearl in Atlanta, where Richards encouraged Weeks to “find his roots in food.” After moving back to Louisville, Weeks started LocalsOnly: a Louisville pop up which quickly gained regional traction in the Louisville/Lexington area. Through years of study in southern foodways and culture, Weeks presents in a way that tells a story and evokes memories through his food.

Jenny Williams has been teaching writing and reading at Hazard Community and Technical College since 1992. The youngest of six siblings, all of whom still live in Hazard, Jenny grew up in Hazard and is deeply rooted in the community. She serves on the board of Northfork Local Foods and Community Farm Alliance. She is passionate about food—eating it, cooking it, sharing it, and trying to change policies and behaviors so that everybody, regardless of income, age, or geography, has access to fresh, healthy, local food and knows what to do with it.



Retreat Registration (includes all meals, Feast, and two-nights lodging: $195
Workshops & Meals Only (includes all meals and Feast): $135
One Day Pass (includes meals): $85
Feast Only: $40

Dumplin’s & Dancin’ includes four short concurrent workshop sessions, two long current sessions, and an interactive Kitchen Table experience with signature chefs. Meals include dinner on Friday through breakfast on Sunday. Our kitchen accommodates vegetarian diets. All on campus housing is cottage-style with a shared bath. For more information on accommodations, click the “About Campus” tab.

To registerclick here or the link in the blue banner near the bottom of the page.

For technical assistance with the online application, email Please allow ample time for a response.

About Campus

About Campus

The campus is hilly, and there will be some walking during the event. So, bring comfortable shoes. Please detail any mobility issues or concerns during the registration process and we will make every effort to accommodate your needs.

Rooms are simple but comfortable. Bed linens, pillows, and towels are provided, but you will need to bring your own toiletries. Our facilities utilize shared bathrooms. Consequently, you may wish to bring a robe. There are no telephones or TVs. A small, shared refrigerator is available.

Wireless Internet is available in the Mullins Center, Gathering Place, and Stucky buildings. The Knott County Public Library, located adjacent to campus, has public computers available with Internet access.

Depending on you service provider, cell phone coverage is spotty to good. You can leave the main office number (606-785-5475) as an emergency contact number. It is staffed during business hours. After hours, in the event of an emergency, a staff member may be reached at 606-438-5455.

All buildings are air-conditioned and smoke-free.

Pets, firearms, and alcohol are prohibited on School property.

Dress is casual, but shirt and shoes are required.

Our dining hall offers traditional and vegetarian meal options. Please indicate your dietary preference during the registration process. We have a filtered water system at the Dining Hall and public water is supplied from the Carr Fork Reservoir. The tap water is drinkable, but some prefer to bring their own drinking water. Bottled water is also available for purchase on campus.

A Dollar General, a Rite-Aid, and an IGA grocery store are located a few miles down the road. A small convenience store is located within walking distance of campus. A Wal-Mart and other major stores are located in Hazard, which is about 20 minutes away.