An Afternoon with Jimmy Proffitt

Join us for a special afternoon with debut cookbook author, food historian, and Tennessee native Jimmy Proffitt to celebrate the release of his new cookbook, Seasoned in Appalachia!

A passionate, self-taught chef born in the Shenandoah Valley, Jimmy Proffitt began cooking and writing at fifteen. Now the Marketing Brand Manager and Historian at The Old Mill in Pigeon Forge, Tennessee—one of the nation’s oldest continually operating gristmills—he infuses every recipe with his deep love of Southern food traditions.

Ticket options are available and include the opportunity to pre-purchase your copy of Seasoned in Appalachia. While tickets are not required to attend, please note that a book purchase is required to enter the signing line.

Jimmy will be personalizing and signing all copies, making this cookbook the perfect keepsake or a thoughtful gift for anyone who loves to cook—made even more special with a personal dedication.

Whether you’re a home chef, Southern food enthusiast, or simply love a good story told through food, this event promises warmth, flavor, and a whole lot of heart—just like the recipes in Jimmy’s book.

Inspired by home-cooked family meals, Seasoned in Appalachia delivers authentic, flavorful dishes paired with charming anecdotes about family traditions and the magic of the Appalachian region. Author and IACP member Jimmy Proffitt, who grew up and learned to cook at an early age in the Shenandoah Valley, presents an authoritative collection of Appalachian cooking featuring heartwarming recipes for 75 delicious dishes, including:

• Apple Cinnamon Biscuits
• Green Tomato Pie
• Country Ham
• Sloppy Joes
• Brown Butter Cornbread
• Cranberry Orange Pound Cake
• Belsnickel Cookies
• Snow Cream
• and more!

Featuring beautiful photographs of the recipes and mountain scenes, this easy-to-use cookbook is your guide to the distinctive cuisine of the Appalachian region.

Jimmy Proffitt (@theappalachiantale) is a passionate, self-taught chef and foodie who was born in the Shenandoah Valley and began cooking and writing at the age of fifteen. Proffitt currently works as the Marketing Brand Manager and Historian of The Old Mill in Pigeon Forge, Tennessee, one of the oldest continually operating gristmills in the country, where he also compiled four single-subject cookbooks. Proffitt has contributed to Okra, Southern Cast Iron, as well as Taste of the South where he was also given a Taste50 award in 2022. When he's not sharing new recipes on his website, The Appalachian Tale (theappalachiantale.com), Proffitt writes about animal rescue and fundraising efforts.

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