The Flavors of Fall: A Special Barbara Tenney Cooking Class at KaTom

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It is always a pleasure to see Barbara Tenney at a KaTom cooking class, but the flavors of fall are calling as the temps drop now. The menu looked perfect so I made a reservation and had a seat waiting for me last week. The evening did not disappoint. Here is what we enjoyed at the “Perfect Pork and Pumpkins Cooking Demo.”

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Here is a screenshot of the menu. It was a collection of the best fall flavors.

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Barbara Tenney made a wonderful Butternut Squash and Apple Chowder. It only had a few tablespoons of butter. The soup was rich and thick from the vegetables and apple. It was fabulous and I am ready to make this myself.

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Voila!

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My table mates were from Dandridge and Morristown. I was sitting by Faye Andrews, one of my favorite seat mates for these events. She said that it is easy enough to cook an entree, but you really have to know what you are doing to cook a good side dish. I agree and this side dish was excellent.

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Our table was front and center so the view was the best. The overhead projection helps as well. I like KaTom’s state of the art demonstration kitchen. You always learn something new and enjoy every moment.

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I would never have thought to use a stuffing with these ingredients—but now prefer them.

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The main course and side dish were excellent. It was a good idea to bring a ‘to-go’ box because the portions were generous.

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Of course, dessert was the piece de resistance!

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The question of the evening was this: Does a crack in the top of the cheesecake bother you? Everyone at our table said ” not at all!”

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This was the best pumpkin pie that I have ever had anywhere. My advice to you is always to use a ginger snap crust. Heavenly! We were applauding.

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One must shop a little before leaving so here are a couple of treasures that I found…

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Go Vols!

IMG_8597I was looking at these champagne glasses in the sale room. They were only $1 each! Barbara walked by and said that they would also be good for serving a dessert, such as strawberries and cream, etc. I bought them at once. Count the glasses and you may guess who will be invited to have this dessert sometime soon. (A friend will get this embedded mystery.)

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The sun had set so I hurried toward the car to be on my way.

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KaTom is an excellent place to shop and educate oneself on food and food preparation. If Barbara Tenney is there then it is an event that should not be missed. She is not only a renowned cook in East Tennessee, but she is one of my favorite people.  It is one of my favorite things to do when out and about in Sevierville. 

 

 

Grilling at KaTom with Randall Jolley and Barbara Tenney

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I get excited when I see the announcement pictured above because it means there is going to be a lesson and dinner at KaTom. This one involved one of my favorite cooks in East Tennessee, Barbara Tenney. Supported by master griller, Randall Jolley, this dinner was especially enjoyable. Here is the menu for the class on May 9th:

Menu

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Firecracker Chicken

Gordon’s Marinated Asparagus with Pecans

Banana Pudding with Meringue

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Randall Jolley and Barbara Tenney are ready to begin. Take your seats, please!

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Randall begins with a lesson on the Firecracker sauce. I found it exactly as I like it, but with a little bit of ‘heat.’ You can see the overhead mirror and video screen. Consequently, every seat is a good one for these cooking classes.

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We went outside to see the grill and the sauce. The grill was on sale for a great price too.

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We were all ‘foodies’ at this demo and were happy to go outside to see the tools for master grilling.

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A view from the overhead screen of Barbara in action.

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After eating this wonderful dish, I had to go to the store and buy more asparagus for home. It was fabulous! The sauce complimented the food without overpowering it. In addition, I had not thought of adding pecans to asparagus, but it added a nice crunch and nutty flavor to the dish. Classes like this are good in that they expand my thinking as a cook.

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It was the ideal plate for a spring or summer dinner. Salad, veggie, and protein. Perfect!

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I love to watch people make meringue and bake it. We could not wait to try the banana pudding.

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This was fabulosity!

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Yes, we agreed that it was probably the best banana pudding that we had ever tasted. Divine!

I was lucky to be seated at a table with some Morristown fans of Barbara Tenney. What fun they were! It is always a pleasure to sit near Faye Andrews at a KaTom class as well. I have been lucky to sit with her several times now. I saw other friends from Morristown, the Lynches, who happen to live across the street from my sister. I was hoping to run into them again. Other attendees were from Knoxville and Alcoa.

KaTom cooking demos are truly a fun time and one of my favorite ways to get out and out in Sevierville. Follow them on Facebook to see events or call them to receive email updates for classes.      https://www.facebook.com/KaTomRestaurantSupply/

Here are the next events on the KaTom calendar:

June 5th Warren Weiss from Knox Mason

June 20th  Neil Green from All Occasions Catering

 

Save me a seat at the table!

 

A Special Valentine Dinner by Barbara Tenney at KaTom

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When I saw that the dinner was by Barbara Tenney,  I called and reserved a spot immediately. What better way to experience a gourmet Valentine dinner than with local celebrity chef, Barbara Tenney. It was a fabulous dinner with a surprise at the end. Here is how it went…

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I found my place at a front table with some people from Dandridge and Knoxville. I saw the bag and got rather excited because I had seen Barbara’s Facebook post from the day before and hoped that it would be for our dinner that evening.

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Barbara Tenney, pictured left, is introduced by Laura, a manager at KaTom. Notice the TV projection overhead from which to see the stovetop action.

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Tenderloin is prepared for the oven. It was sear- roasted beef tenderloin with cognac-peppercorn cream sauce. Yes, it was as good as that sounds!

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Table settings are always a delight at KaTom events.

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Prepping the smashed potatoes. A view from above.

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The first course: green salad with roasted pears and blue cheese. Divine!

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Smashed potatoes with horseradish crème fraîche. You can’t overdo horseradish, in my opinion.

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The meal was served with a sign of the holiday. What a nice touch!

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Barbara displays the raspberry chocolate puffs before putting them into the oven at 425°  for 18-20 minutes.

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Warm from the oven and served with raspberry sauce.

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Or, add a drizzle of Ghirardelli chocolate. Bon appetit!

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My wish came true because the gift bags held a home-made chocolate covered marshmallow. A special Valentine to take home from Barbara Tenney’s kitchen. What a great gift!

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For dessert, we got to create a coffee from the best machine in Sevier County. It made the best latte!

KaTom has more cooking demos planned for the spring so go onto their Facebook page and click ‘events’ on the left menu to see upcoming sessions. It is always a pleasure to anything by my favorite celebrity cook, Barbara Tenney.  I wait expectantly for more. It is, as always, a fabulous way to get out and about in Sevierville. 

 

A Year in Review: Out and About Sevierville 2017

It is time to take one last look back at 2017. According to Google Analytics, the second year of this blog found 67 stories and 6,732 views. It was seen by people in 52 countries. The top five after the United States: Canada, China, Mexico, Philippines, and Ireland. With all that production, it is appropriate to take one quick look back over the shoulder before stepping into 2018.  Here is a look at 2017. Our little town was pretty busy!

If I were to give awards to story topics, then this is how it would follow…

MY Favorite Stories

My favorite stories? There was a 3- way- tie. These three stories were fun because they were especially creative and involved collaboration with D.B. Photography, and others. If you missed them, click the link and take a look.

  1. The Most Instagram-Worthy Spots in Downtown Sevierville  https://outandaboutinsevierville.com/2017/10/08/the-most-instagram-worthy-spots-in-downtown-sevierville/

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2.    I am dreaming of… a Mural in Downtown Sevierville  https://outandaboutinsevierville.com/2017/11/26/i-am-dreaming-of-a-mural-in-downtown-sevierville/

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3.    Formal Treasures, From the Heart   https://outandaboutinsevierville.com/2017/02/20/formal-treasures-from-the-heart/

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This is the info for the blog photographer.

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As for other stories during the year…

Biggest surprise: the immensity of the Sheriff’s Office Spooktacular Event for Halloween. There must have been thousands of people there!

Fun, but the most out of my comfort zone were Sims Barbershop, the SCHS Turkey Chase 5 K, and flying high at Sevier Air.

My favorite new event: the United Way Progressive Dinner.

Most relaxing story: Oak Haven Spa.

Best sources of consistent blog stories 

1 Sevierville Commons Arts Council

2. Sevierville Commons Farmers Market

‘I am rooting for you’ award

Bloomingtails Thrift Boutique. Go visit this wonderful little place full of treasures. Proceeds go to Pets Without Parents.

Unique fun for ladies

Ladies Derby Hat Social

I would like to spend more time

at Charlotte’s Creative on Bruce Street

Celebrity Surprise

Running into Crusoe the Celebrity Dachshund at the Dolly Statue

And so many more things. I leave 2017 here with pictures that best capture the year while out and about in Sevierville. The photos start from last January and end with this month.

( View on desktop for better view of mosaic photo presentation.)

See you in 2018!

Have Yourself a Merry Little Christmas with Barbara Tenney on Saturday at KaTom

 

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My favorite cook in East Tennessee is Barbara Tenney. I am a ‘groupie’ and have followed her for years. The Saturday Christmas treat demos at KaTom Chef Supplies are not to be missed. This Saturday will be her last presentation for the holidays so drop by sometime between 11:00-1:00 p.m. to see, taste, and to learn about the last Christmas treat of 2017—almond cookies made with a press.

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I visited the day of the fruitcake cookies and can tell you that they were fabulous.

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These cookies are even more special because of the wonderful dried fruit that goes into the recipe. The cookie was not overly sweet either so that it allowed balance with the sweetness of the fruit.

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Here is a recipe card for the Fruitcake Cookies.

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Festive tables.

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I tried the Hot Toddy cookies last week and they were excellent. The shortbread cookie that served as a base for the recipe was wonderfully sweet with a subtle orange flavor that came from the zest of the fruit. There are not just for Ole Miss fans.   😉

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I asked about the pan to shape the cookies and Barbara showed me that you could use just a simple one like this one.

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This is a ‘cook’s point of view’ from behind the KaTom demonstration counter. You can see what a beautiful store it is! You don’t have to be a chef to shop here. All kinds of shoppers drop by to browse.

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Barbara took me into the back showroom and we got a latte. This is my dream machine!

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I had never noticed this sale corner and was amazed. I ended up finding several gifts here and some things for my own kitchen. There were a lot of things under $5 in this area. Barbara said that there are new things in this sale area every time that she visits so make sure you check it out.

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I always try to get a picture with the chef before I leave KaTom and this one is my favorite: Barbara Tenney. If you get a chance, drop by and see her for a few minutes this Saturday. It is one of my favorite December things to do while out and about in Sevierville. 

Save me a seat at the counter!

 

 

 

 

 

A Summer Vegetable Supper by Barbara Tenney at KaTom: August, 23,2017

Vegetables are in abundance now so it was the perfect time for a vegetable supper cooking demonstration by culinary expert Barbara Tenney at KaTom Chef Supplies. I am a BT groupie and knew that it would be good so I hurried up highway 66 to make it to the 6:00 class. It did not disappoint! 

Menu

Cucumber and Onion Salad

Sour Cream Cornbread

Southern Green Beans

Fresh Tomato Pie

Blackberry Peach Cobbler


Laura Dickerson introduces Barbara Tenney to class participants. Barbara is an award winning recipe creator, caterer, cook, culinary teacher, and, often, a cooking presenter for WBIR. With all that experience, Barbara has stories to tell and cooking tips for the novice or the expert. I like the stories the best! 


The first course was a cucumber and onion salad that was both refreshing and cool. Certainly, this dish would be perfect for picnics and cookouts too. 


Charlotte Tatum enjoyed the evening with her mother, Nancy Hayes. I always enjoy seeing them here!


The tomato pie was a crowd pleaser. Not really like pizza, but the pie shares many of the same ingredients. 


Sherry and Samantha Moore are also from Sevier County. They, also, have attended other classes at KaTom and look forward to the events. I recognized them from the David Pinckney cooking demo a few months ago. They work at Catlettsburg and Boyd’s Creek schools in our county. 


You have had green beans and new potatoes before, but I assure you that these may be the best ever! So tender. 


Pam Parker and Jani Chollman are from Strawberry Plains, just a couple of exits up the interstate. They, also, have attended classes before at KaTom and enjoy the relaxing atmosphere while learning something new. They are high school teachers and enjoy learning news things, like cooking delicious dishes. 


Barbara prepared the blackberry cobbler and instructed us to be careful about not placing the dough too close together. In the meantime, she also told a funny story about a couple try to make chicken and dumplings…but ended up with a 5 pound dumpling. 


Time to bake and a few minutes to shop. We walked around the store and look for good things to bring home.  There is always something for sale. Also, you can sign up for email alerts for upcoming cooking classes. 


Can you say cornbread with Cruze Farm butter milk? And sour cream? Divine! 


Voila! Dinner is served. 

Blackberry peach cobbler with vanilla ice cream. Amazing!

Barbara talks with my table mates. Pictured left to right: Nancy Frolio, Milford Blair, Shirley Blair, Barbara Tenney, and Geraldine Jinks. I love to see Shirley and was delighted to find out that I was assigned to her table. Nancy, from Dandridge, spends part of the year in Mount Pleasant, South Carolina. That is a summer haunt for my friends and I. How fun to hear that Page’s Okra Grill in Mount Pleasant is a favorite for Nancy, Shirley, and my group of beach friends. 


I found my Christmas wish list items! 

What a great evening with nice foodie friends and one of my favorite culinary rock stars in East Tennessee, Barbara Tenney. Follow KaTom on Facebook and look at the ‘events’ category to see upcoming cooking demos. They are a favorite way to get out and about in Sevierville. 

Barbara Tenney Presents Three Cool Summer Salads at KaTom: July 12, 2017

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Barbara Tenney’s ‘Perfect Summertime Salads’ menu was just in time for the hotter temps   in mid-July. A crowd of 28 people gathered to see the preparation, try the dishes, and take home the recipes. I was so happy to see an old friend there. Come with me as I take you through our evening at KaTom.

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I was so happy to see our friends, Shirley and Milford Blair, pictured right. We worked together for years so it was a great pleasure to see her at the event. Shirley told me that it was her first time at a KaTom demonstration and that she had learned about them from this blog. How happy that made me! Pictured left are Shirley and Milford’s friends, Sue and Harold Ownby. They had the best seats in the house!

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I was delighted to sit with my friends pictured from left to right: Harriet Berrier, Sarah Berrier, Debby Smolnyki, Rose Anders, and Cindy Anders. We are becoming regulars.

The Menu

Ripe Peach and Grilled Corn Salad

Asian Chicken Salad

Shrimp Salad

Burst o’Lemon Muffins

Vanilla Ice Cream

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The secret ingredient to the Burst o’Lemon Muffins is a cup of lemon yogurt. They were divine.

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Barbara at work in the KaTom kitchen. Catch more of her classes at Butler and Bailey in Knoxville and cooking segments on WBIR TV. I have followed her for over 20 years. What a great lady and talented cook/teacher.

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This salad is great for a crowd and requires no cooking. I would NOT have thought about combining peaches and avocado, serano peppers and onion…but why not? It was my favorite dish of the evening. Fabulous!

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Voila!

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The Asian salad blended well with the lemon muffin.

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Barbara prefers Hellmans mayo to any other.

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Shrimp salad is a cool entree for hot summer days.

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Homemade vanilla ice cream was made with a special attachment for KitchenAid machines.

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See how it attaches to the machine. Let it run for 30 minutes, then freeze for 14 hours. You can find these at KaTom Chef Supplies store.

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These ladies came from Knoxville for the event. Mimi and Brenda attended the last session  with Chef David Pinckney, Executive Chef from Cherokee Country Club. Teresa, pictured right, said that this was her first cooking demo. They enjoyed it as much as we did.

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I always meet some new people from Morristown and they often have a link to my sister Suzanne. Today was no exception. Janet Johnson is pictured left. Dene Masengill-Jones, pictured right, was my sister Suzanne’s riding instructor in high school when she was learning to jump horses. Dene still owns and runs Walnut Grove Riding Stables. What a small world!

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Always get your picture with the chef at the end of a good meal. Barbara and I holding a peach, an ingredient in my favorite salad. Some of you may notice that we look like we are on the RHOA. (Wink if you know that reference.)

There are more cooking events to come at KaTom. Follow them on Facebook. Here is a link to their events page.

https://www.facebook.com/pg/KaTomRestaurantSupply/events/?ref=page_internal

See more pictures on my Facebook page for blog pictures. Here is a link. https://www.facebook.com/groups/1254469567899261/

If you like, follow me on Instagram. I am smokymountainfoodie .

KaTom cooking demos are one of my favorite ways to get out and about in Sevierville. Save a place at the table for me!

Cherokee Country Club Executive Chef David Pinckney Returns to KaTom With the Best Menu Yet

Always a crowd pleaser, Cherokee Country Club Executive Chef David Pinckney brought it again to the KaTom cooking demonstration Monday evening. His relaxed manner and elegant recipes make for an effortless, gourmet evening. Here is what we experienced during the cooking lesson on Monday, June 26th.

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The first reason that people sign up for this class is chef name recognition. The second thing may be where he works, Cherokee Country Club, because we imagine the food is so good there! The third reason is the menu planned for the evening—and it didn’t disappoint. (Oops…I forgot to get a picture of just the chef so I’ll use the one above.)

The Menu

Gala apple salad with English Claret cheddar, mixed baby greens, apple cider vinaigrette, toasted walnuts and Benton’s 2 year country ham

Boursin chicken with herbed panko bread crumbs

Yukon gold potatoes and mushroom stock sauce

Chocolate Ganache with pecan crust and salted caramel sauce

 

Executive Chef David Pinckney leads the kitchen at Cherokee Country Club after working 25 years at the Orangery. (He started there in high school.) With that kind of professional pedigree, you can bet that he is one of the best chefs in East Tenneessee. When he comes to KaTom, always make sure you reserve a spot!

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This time, I made some new friends at my table. Pictured right is Faye Andrews. I have met her several times and enjoy her perspectives on cooking, restuarants, and travel. She is a delight at these events. New friends, Vickie (pictured left) and Dan Lynch are from Morristown—and, coincedentally, live almost across the street from my sister Suzanne. They also enjoy these events. This is the second time that I have seen them so it was fun to meet them and share their table. Vickie’s sister, Janet Benett, sat beside me. She drove from Greeneville for the event and was a very nice table companion.

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Benton’s two year country ham is ready for the salads.

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These attendees are from Knoxville, Dandridge, and from out of state. They had great seats!

Preparations for the chocolate ganache.

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I was so happy to see my colleague, Nancy Hayes (pictured left), and her daughter, Charlotte Tatum.

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We had a great view from our table as well. Sound and screen technology are excellent so you see and hear everything with no problem.

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There was a moment of excitement when the brandy was ignited. It made quite the impression!

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Mushroom stock sauce.

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More colleagues from Catlettsburg, Sevierville, and Pigeon Forge Primary Schools. Pictured are Denise Barnes, Sami Moore, Sherry Moore, and Rebecca Smock. It was their first demonstration at KaTom and they enjoyed it thoroughly.

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This is an effective way to make salad dressing. I am going to try to make the apple cider vinaigrette tomorrow with my Cuisinart.

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Preparing salads for service.

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The Gala apple salad with English Claret cheddar, mixed baby greens, apple cider vinaigrette, toasted walnuts and Benton’s 2 year country ham. The perfect summer salad.

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Boursin chicken with herbed panko bread crumbs served on top of Yukon gold potatoes and mushroom stock sauce. Divine!

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Preparing the chocolate ganache for service. These were, by far, the largest blackberries that I have ever seen. They came from North Carolina.

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You can probably tell by looking at the picture how rich, satisfying, and decadent this dessert was in each bite. One could never have a better dessert than this chocolate ganache with pecan crust and salted caramel sauce. We could have stopped with two bites…but no one did. It was one of the best desserts that I have ever had at a KaTom cooking event. We applauded the chef.

I enjoy the presentations by David Pinckney for several reasons. First, no matter what preconceived notions you may have about him because of where he works, Pinckney is very friendly and approachable. He is happy to answer any questions and stopped several times so I could take a picture. The executive chef is very comfortable in the kitchen and doesn’t worry if everything is perfect. He works in a ‘flow’ and it is relaxed, laid back, and well timed. Finally, his selections for KaTom demonstrations are rather elegant, but anyone who has some cooking experience could attempt these recipes. It is a nice combination of things and we hope that he returns soon.

If you are interested in KaTom cooking events then look them up on their Facebook page and click under the ‘events’ category. Here is a link. https://www.facebook.com/KaTomRestaurantSupply/

Or, just call them (865) 225-1559.

It is an enjoyable way to get out and about in Sevierville. Save me a seat at the table!

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Barbara Tenney and Randall Jolley Cooking Demonstration at KaTom

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I have been so busy that I am just now finding time to write this story about the cooking class by Barbara Tenney, my culinary hero. She was joined in the KaTom kitchen by Randall Jolley for a meal to remember. Look at what we enjoyed that evening.

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Randall Jolley’s expertise is clearly strong in the grilling department. He showed us how to use one of KaTom’s best outdoor grills. I was amazed that it only uses charcoal; yet, Randall can get the temperature within 5 degrees of where he needs it.

I had never seen a Primo grill and was quite impressed.

Even better, this grill is made in America.

Voila!

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Not sure how I missed getting a picture of the Twice Baked Potato Casserole, but it was unbelievably good.

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The Settlers Beans were actually a complete meal. I’ll make this recipe in the coming weeks.

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We enjoy watching the action from the overhead screen. You won’t miss a thing.

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That was really a lot of food! I was glad that my friend brought 2 to-go boxes.

The piece-de-resistance was the banana pudding. Divine!

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The crowd was mainly from Morristown and Dandridge that evening. As it turns out, Randall Jolley is from Mo’town himself. And his wife, Lisa. In a ‘it is a small world’ moment, I met Lisa Jolley at the end of the event. Turns out that she was my younger sister Diane’s best friend in high school. Currently, the Jolley’s live in the same neighborhood as my other sister, Suzanne. It is certainly a small world at KaTom classes!

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Randall and Lisa Jolley after dinner.

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Always get a picture with your hero!

Barbara is busy cooking in Knoxville at the Butler and Bailey market and does cooking segments on WBIR TV. She caters and does more things than I can list here. When she comes back to KaTom Chef Supplies for a cooking demo in the future then don’t miss it. It will be the best thing about your week. It is one of my favorite ways to get out and about in Sevierville. 

Chef Frank Downs From the Buckhorn Inn Astounds Us at KaTom: A Very Special Menu!

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I have heard many people tell of staying, and dining, at the Buckhorn Inn in Gatlinburg and know it must be grand. On Tuesday evening, the fine dining at the Buckhorn Inn was on display in the KaTom demonstration kitchen. What a nice evening with some great people from the Sevierville and Morristown areas. Here is what we experienced.

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I quickly found my place with some good people that I know and work with at SPS.

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I love to sit with these ladies. All love to cook, learn new techniques, and enjoy fine cuisine.

Featured from left to right, Fay Andrews, Teresa Lee, Donna Jones, Harriet Berrier, and Sarah Berrier. What a fun table! I always learn something new from these ladies.

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Enjoying the time before the demonstration are Debbie Smolnyki, Rose Anders, and Cindy Anders.

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Excited to try the menu are Teresa Lee, Karen McNabb, Sharon Huskey, Harriet Berrier, and Donna Jones.

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The pamphlet from the Buckhorn Inn revealed to me that room prices are affordable. In fact, I was shocked to see how much better the room rates are than a room in Nashville, for example. Take advantage of this some day! Here is a link to the inn website. http://www.buckhorninn.com

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Appetizers were a fancy ‘pigs in a blanket.’ It was Andouille sausage, roasted jalapeño and Manchego cheese in pastry. Spicy and delightful. The mustard sauce, pictured at the top of the plate, was divine:  Dijon mustard and heavy cream. You could just eat it by itself.

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Pepper steak and Frisee parfait. You can serve it in martini glasses for panache!

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Voila! Shrimp and chorizo over Three Cheese Grits. Too good to be believed.

FullSizeRender-22Bernie Croquette potato with horse radish sauce. The crust is a blend of Panko bread crumbs and almonds.

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The presentation of the croquette potatoes. I, in fact, have never had a croquette and must have another soon. The sprig of rosemary in the top makes it look like a pear. Wonderful!

We were excited to see a dessert—and that it was chocolate. A Double Diablo Chocolate Ganache cake was awaited with great excitement.

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Out of the oven to cool. Chef Downs showed us how to invert it, thus showing a smooth and beautiful top. What you see here goes on the bottom…as if we cared!

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The decoration technique was fun to watch. Don’t stare at this picture more than a few seconds or the design will seem to move on its own. I think that it is just the light in the photo that causes that effect.

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Raspberry sauce and strawberries to garnish the cake. Unbelievable!

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The final product—a dream on a plate!  The cake was incredibly moist and probably the best that I have ever had. Bravo! We all stood and applauded the meal and expertise of Chef Frank Downs. I can’t wait to go to the Inn some day for dinner. It gets our highest recommendation!

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We enjoyed the evening and got a final picture with Chef Frank Downs before our departures. Karen McNabb, Chef Downs, ‘yours truly’, and Teresa Lee.

Go to the KaTom website or Facebook page to see upcoming events. Here is a link that will take you directly to their event /cooking demonstration bookings. https://www.facebook.com/pg/KaTomRestaurantSupply/events/?ref=page_internal

It is one of our favorite things to do when out and about in Sevierville. Save me a seat at the table!

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