cooking classes in Sevierville

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

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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. 

Cooking with Barbara Tenney at KaTom

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Renowned East Tennessee cook, Barbara Tenney, presented a menu at KaTom Wednesday evening. I have seen at least 10 of her presentations so I couldn’t wait to see her at KaTom. Here is how our cooking event went at KaTom.


It is fun to walk in and find your place at a table. I had a great seat.


Tables were set in a simple, elegant display. You get a copy of each recipe too.

A friend, Sophia Connerly, joined me for this presentation. Also at our table were a mother and daughter from Morristown, a professor from U.T., and a personal chef/ chef from the Lonesome Dove restaurant in Knoxville.


Notice the home- made treats from Barbara at each place setting. Cookies and a sweet mix. Divine!


The menu featured chicken and dumplings and pot roast with a Barbara Tenney flair!


I am one of her devoted fans. Barbara Tenney, the legend, is pictured on the right. Love her style too.


Get there early so you can shop!


Every seat has a great view.


Chicken breasts cooked to perfection. Broth to cook the dumplings.


Dumplings measured to perfection by a scoop.

Par excellence!


It was wonderfull!


View from the overhead screen.

And the pot roast extraordinaire. I took leftovers for lunch the next day.

We can’t wait to see Barbara Tenney again out and about in Sevierville.

See more pictures on my blog Facebook page.

Chef Jeff Ross of Blackberry Farm Cooks Christmas Dinner at KaTom: A Meal to Remember!

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It was the best cooking class of the year! All my friends agreed. We were so thrilled to attend the last class of the year at KaTom, instructed by Jeff Ross of the famous Blackberry Farm. Read on and I will share the delights!

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A cool, damp evening was considerably cheered up by festive lights and regalia at the KaTom Chef Supplies store. I couldn’t wait to get inside!

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Our favorite table was decorated and ready to go. We loved the centerpiece. Here is another view. We certainly missed Harriet and Sarah, but look forward to seeing them next month.

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Little ramekins held good things ready to spread. KaTom sells jars of these: pumpkin butter, strawberry butter, and rhubarb marmalade. So good! One of my friends may have bought some.

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Jeff Ross is a chef at the Blackberry Farm luxury hotel and resort. He was very friendly and glad to answer any questions during the evening. His delivery is comfortable, informative, and humorous. In his introduction, we learned that Jeff started in the garden at Blackberry Farm and now creates wonderful meals in the kitchen as well. “Horticulture to kitchen.” We are glad! He also gave us a lot of tips about cooking that I had never heard before. Also, good restaurants and stores that he, himself, likes to visit. That says a lot.

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We received full recipes at our tables to take home. Here is the special Christmas Dinner menu:

Crispy Brussel Sprouts with Benton’s Sausage and Pepper Jam

Fig Simmered Benton’s Holiday Ham with Fig Mostarda

Steamed Puddings with Tennessee Hard Sauce

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The KaTom cooking demonstration experience is very comfortable and fun. Notice the large screen TV over the kitchen area so every seat has a great view.

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Getting ready.

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Benton’s Holiday Ham.

A good tip for me to remember: slowly simmer the ham in water for a couple of hours to reduce the salt.

A good view from the overhead screen. Preparing the steamed puddings, which he explained would be more like moist cake. Oh my!

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A view from the back of the room during class.

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We were getting excited at this point. Below are the ingredients for the Tennessee Hard Sauce. Divine!

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Brussel sprouts will roast in the oven soon.

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Dinner is served! Barley is on the upper left of the plate to give a winter crunch and balance out the flavors.

The piece de resistance!

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Serve the steamed puddings like this…

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Or this!

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In summary, my friends were delighted with this class and the dinner. In fact, we believe it was one of the best that we have ever had anywhere. When Jeff Ross comes back to KaTom for a demonstration/class then we will be there. This was the best of the year!

It was an extraordinary gastronomic adventure while we were out and about in Sevierville.

To see more pictures, go to the Facebook page where I post pictures.

https://www.facebook.com/groups/1254469567899261/

Sevierville 7 Day Planner: November 12 – 19, 2016

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Things start getting busier in Sevierville next week, plus more things approaching the holidays. Here are some fun happenings coming up in Sevierville to mark on your calendar. I am going to use screen shots because the information is excellent.

First, this just popped up on my Facebook feed. Everyone loves the Old Mill in Pigeon Forge. While not in Sevierville, it is only minutes away with great food, shopping, and photo opportunities. My favorite store is Sassafras so this looks like a ‘must do’ on Saturday. Red Velvet Fudge? Oh my…

 

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We are (finally) getting a new Dairy Queen across the street from Sevier County High School. Will you be in line early next Tuesday morning? Worth it!

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There is a cooking demo at KaTom next Wednesday at 6:00 p.m. presented by the Executive Chef from Babalu Tapas and Tacos in downtown Knoxville. It is a fun place to eat so I can’t miss this class. Call KaTom at 865-225-1545 to RSVP.  Save me a seat near the counter!

Here is a link to the website. https://eatbabalu.com

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This event is more than a week away, but you need time to register and, perhaps, train for it. Get ready for the Thanksgiving Day 5K at Sevier County High School. The race this year, if I remember correctly, stays on the high school campus rather than out on the streets. The campus is quite large and will easily accommodate a 5K. You walk it or you can run it. Proceeds benefit Dr. Suzanne South’s science lab.

Go to the Foundation Facebook page and scroll down to learn more about the race and to see pictures of the science lab. The upgrades from previous fundraising have really made a difference so come and support the school.

https://www.facebook.com/SevierCountyHighSchoolFoundation/

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This is what it looks like when you open Eventbrite to register for the race. Run and be home by 9:30 a.m. to get ready for Thanksgiving dinner! Don’t worry about the buffet lunch after this race.

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(If you have an event that you want for me to share then send me an invitation or announcement via email or Facebook two weeks before the date. A month in advance would be even better.)

I see several fun events coming up at the end of the month and into early December so get ready to get out and about in Sevierville for the holidays!

 

KaTom Cooking Class with Chef Jeffrey DeAlejandro from Olibea Restaurant in Knoxville

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It was a nice mid-week break to attend the cooking class at KaTom, featuring Chef Jeffrey DeAlejandro from Olibea Restaurant. I was delighted to walk into the store to see that we would get to sit at the counter near the stove rather than tables, giving us a bird’s eye view of every technique. It was a delightful couple of hours.

First, here is the menu.

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I need to remember that it is important to arrive earlier in order to chat with other attendees. It was fun to see  Sarah and Harriet Berrier, from Sevierville. The ladies to my right were from Talbot, near Morristown. The couple at the end of the table live in South Knoxville. I met them at my first class. She worked in an office for the University of Tennessee, Knoxville.

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Jeffrey DeAlejandro has been a chef for about 16 years. Here are some facts that impressed me.

1). He helped start the Crown and Goose gastropub in Knoxville, a popular restaurant located in the Old City. In fact, Chef DeAlejandro started the Crown and Goose nine years ago.

2. His mother is Patricia Nash, a designer with a store on South Gay Street. In fact, a lady attending the cooking demo had one of his mom’s purses and held it up for us to see! I forgot to take a picture of it though.

http://patricianashdesigns.com

https://www.facebook.com/patricianashdesigns/?fref=nf

3. He owns Olibea Restaurant, near the Crown and Goose.

https://www.facebook.com/olibeaoldcity/

I have heard of it and have wanted to go there some day. The hours are:

Mon-Fri 7am -1pm
Sat-Sun 8am -2pm

He has children so these hours allow for time with family. By the way, the restaurant is named for his children: Oliver and Beatrice. ( Olibea is pronounced ‘Olly’ ‘Bee’.)

There were some Mexican, Spanish, and British influences in the food—and it was all delightful.

First, Chef DeAlejandro showed us how to make homemade mozzarella and shared a story how he first learned to make it. I was watching the demonstration and heard the phrases “first time, made it on a beach… using ocean water…an old woman showing how to make it…use hot water and don’t overwork it…”

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It was really, really good!

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An overhead view of the heirloom tomatoes.

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The heirloom tomatoes, mozzarella, olive oil, and balsamic pearls. Looks like caviar!

Unbelievably, I forgot to take a picture of the main course. It was very nice because it was on a type of “Mexican English Muffin” with chorizo and veggies. Good!

Creme Brûlée is always a crowd pleaser!

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I have grilled peaches so this was a new idea to add it to creme brûlée. Wonderful dessert!

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Yesterday, our local paper printed an article about a recent honor for KaTom Restaurant Supply, named one of 5,000 fastest growing companies in America by “Inc.” magazine. There were only 14 businesses to make the list in this part of the state. Here is a link.

http://www.inc.com/profile/katom-restaurant-supply

We are lucky to have a place like KaTom that invites well regarded chefs from East Tennessee to bring their expertise to us in Sevier County. All the attendees have really enjoyed these demonstrations. Watch, learn, dine! You definitely get your money’s worth.

FYI…Get ready for October 4th when John Gatlin from the Oliver Royale on Market Square will present a demonstration that will be sure to please. Currently, it is my favorite restaurant on Market Square. Save me a place at the counter!

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Enjoy the weekend and get out and about in Sevierville…