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!

Babalu Tapas and Tacos Cooking Class at KaTom

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Babalu Tapas and Tacos Executive Chef Warren Weiss conducted a cooking class at KaTom yesterday afternoon. I have visited the restaurant several times with friends and knew that this demonstration was not to be missed so I booked the class several weeks ago. Here is what I saw…

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The KaTom store and complex is already decorated beautifully for the holidays, inside and out. I was happy to enter the store to see my friends Harriet and Sarah Berrier. We had a front table with a great view. I went up to meet Chef Weiss and his restaurant assistants, Teagan and Sara. Babalu Tapas and Tacos is located in Knoxville on Gay St., just a few doors down from the Downtown Brewery. It is a fun, lively place to eat so go there soon! Click this link to go their website. Nice!

Babalu Tapas & Tacos – Knoxville, TN

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They were excited to be there and cook for an audience of ‘foodies’ in a state of the art demo kitchen. I enjoyed talking to them a few minutes before the class began. Chef Weiss trained in a culinary school in Hyde Park, New York.

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We were delighted to see 4 courses on the menu. Plus, complete recipes on the following pages.

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Great view of kitchen techniques from the KaTom overhead TV. No bad seat in the house.

At the restaurant, they use two avocados to make each tableside guacamole. The most guacamole sold in one day at the restaurant: 300 orders.

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Extra Babalu Guacamole served with  chips.

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Guacamole on grilled country toast points with radish and micro cilantro.

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It was fabulous! A secret to their guac is that they use sundries tomatoes rather than salsa, pico de gallo, or chopped tomatoes. It is creamy beyond belief.

I forgot to take a picture of the tuna ceviche. It was excellent—and I don’t usually do ceviche. Above, you can see the chopped salad. We all agreed that the lime vinaigrette was sublime! The Anaheim peppers gave it a little spicy ‘kick’ and complexity. I get tired of my own salads at home, but could eat this one every day.

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A nice version of paella!

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Mexican Fudge with pepitas. Looks like pistachios, but they are crushed and toasted pumpkin seeds. Delightful!

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A crowd pleaser that concluded the class with applause.

I enjoy all the cooking classes at KaTom, of course, but enjoyed this presentation very much due to the relaxed and informative delivery provided by Chef Weiss. He told us interesting things about the Babalu Restaurant. There are several locations: Jackson, MS; Charlotte, N.C.; Overton Square in Memphis, TN.; Atlanta, GA, and Knoxville.

Chef Weiss answered questions from the audience throughout the demonstration. For example, his favorite food is macaroni and cheese. His favorite restaurants in Knoxvegas are the Northshore Brasserie, Stock and Barrel (best hamburgers), and Jig and Reel (fish and chips). He enjoys living and working downtown.

Chef Weiss gave us cooking tips for chopping onions and putting them in the fridge for 30 minutes before cutting them to prevent eye irritation. Put avocados in a paper bag for a few days if you need to ripen them. Trader Joe’s sells frozen cubes of garlic that are great value and taste for cooking.

The next cooking class will be on Tuesday, December 6th with a chef from Blackberry Farm. There were only a few seats left for that class so you need to call and book today if you want to get in on that one. Harriet, Sarah, and I already have our spots reserved. Melinda should be joining us too. There isn’t a better way to spend a couple of hours learning new recipes and dining with friends while you are out and about in Sevierville. 

Save me a seat at the table!

For more pictures, click this link to go to the blog Facebook page for photos.

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

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

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…