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.

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!

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.

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

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

Preparations for the chocolate ganache.

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

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.

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

Mushroom stock sauce.

 

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.

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

Preparing salads for service.

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.

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

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

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!