For those who've been missing their home-cooked quail, the newly-founded Southern Society may have something to hit the spot.
The club's first event, held last weekend, featured baked beans, sweet tea and 120 pounds of pork, and drew more than 200 people. The club, conceived of by Frank Langston '06, was modeled on the Princeton Theological Seminary's Southern Society.
While the Society provides classic Southern food, "Southerners in the club provide the rest of the experience just by showing up and being themselves," co-founder Dylan Stamer '06 said in an email. Bringing together Southerners and those who simply enjoy their company results in "meetin' and greetin' and havin' a good ol' time."
Langston hopes the club will also "establish more of a Princeton network in the South" and possibly work with other groups or academic departments to schedule speakers and organize events to celebrate Southern culture.
Though the organization is only in its preliminary stages, the Southern Society is already planning to follow up on the barbecue's success by hosting several food-based events this year, including a quail fry in the winter and a whole hog roast in the spring.
Cooking the 120 pounds of pork was an all-night event for Stamer, Phillip Solomond '06, David Roberts '06 and other club members. Seven grills were used to prepare the meat, and maintaining the fires proved to be much more work than expected. "We sprayed the meat hourly with vinegar and kept the fire stoked to stay at a good temperature for slow cooking" Roberts said in an email.
Before the barbecue, the first members of the Southern Society had no idea how much, if any, interest the club would generate.
But publicity — conducted mostly via email — made for a successful event with a large turnout.
Langston is working on a proposal to receive funding from the University.
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