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/

Cooking With Class: Cherokee Country Club Chef David Pinckney at KaTom

I noticed a cooking class offered at KaTom Chef Supplies in Kodak and knew that I had to go when I saw that David Pinckney, Executive Chef for Cherokee Country Club, was doing the presentation. Long interested in the KaTom company since it arrived here, I picked up the phone and made a reservation. I set my GPS to that address and found it easily past Bass Pro Shop. What a pleasure it was to experience not only the store, but the recipes from possibly the top chef in Knoxville.

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The drive is easy and there is plenty of parking.

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If you like Williams Sonoma then you will go crazy in KaTom!

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David Pinckney, Executive Chef for Cherokee Country Club.

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There were eleven of us sitting at tables with a  full view of the kitchen demonstration area from an overhead mirror reflecting each step of the recipe. Everyone received water and you could bring your own beverage to enjoy with dinner.

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Everyone receives a copy of recipes for the three course meal. Write notes as needed. The atmosphere is relaxed and enjoyable. At my table, I met a retired couple from South Knoxville. The lady worked at the University of Tennessee. She said that they had attended these classes many times. Also at my table were two ladies who lived in Kodak, in the Grandview subdivision. Everyone seemed to know cooking basics, but you don’t need to in order to enjoy these classes.

Dessert takes more work so we saw that recipe first.

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Chocolate Pate (Pa- tay) is gluten free and moist, almost compact like a brownie. I am a choco-holic so this was most anticipated. It must have been one of the best chocolate desserts that I have ever tasted.

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Voila! Perfection on a plate!

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Lobster Salad with Truffle Pommery Vinaigrette.

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Pistachio Crusted Salmon.

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With purple ‘sticky rice.’  I had never tried Norwegian Steelhead Salmon. It was divine!

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Chef Pinckney first apprenticed at the Orangery Restaurant in Knoxville and was part owner for years. Then, he went to the Sunspot, another lcoal favorite. Chef Pinckney has been at Cherokee Country Club for the past 10 years. I have long wanted to try his creations so this was a wonderful opportunity to do so.

KaTom has offered cooking demonstrations for about two years. This was Chef Pinckney’s fourth visit for presentations.

Before the meal is ready, attendees have a change to browse the store and shop. I bought a few birthday gifts for someone.

Here are some things that I also liked on the showroom floor.

 

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If I win the lottery then I will buy this for the Sevierville Primary School teacher break-room. Then one for SCHS. Then for the other Sevier County Schools!

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This must be incredible! However, I should have asked Chef Pinckney how to use it.

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Every color of KitchenAid mixer that you could ever want!

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Cake pops!

The biggest selection of Zoku popsicle/ice cream products that I have ever seen.

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Make your own cotton candy!

The cooking classes start at 6:00 and end no later than 8:00 p.m. To be honest, they are half the price of classes in Knoxville. It is rather unbelieveable.

To keep informed, simply look for the listings in the Knoxville News Sentinel, or even better, ‘like’ KaTom on Facebook.

https://www.facebook.com/KaTomRestaurantSupply/?fref=ts

Click on the events there.

I am a follower of Barbara Tenney who is doing a demonstration on Wednesday, July 27th. Love her!

Jeff Ross, from Blackberry Farm, will demonstrate on August 9th.

In conclusion, this is an incredible opportunity in our own backyard to enjoy recipes and learn from leading chefs in East Tennessee. The store is fabulous and at least three times larger than Williams Sonoma. I thought that only chefs could shop there, but it is open to everyone. When I mentioned that to the store clerk, she replied “arrive a shopper, but leave as a chef.”

I believe that Chef Pinckney is a world class chef and we are lucky to have him in East Tennessee demonstrating what he knows. In fact, he was the perfect person to introduce me to the  cooking demonstrations at KaTom Chef Supplies store in Kodak. His menu was perfect and the results were exquisite. I even think that I could try to make them myself after watching his presentation.

If you like to cook, or eat, then KaTom cooking demonstrations are a great way to enjoy a late afternoon meal while you are out and about in Sevierville. 

See you at the table!