Barbara Tenney’s Famous Pot Pie Dinner at KaTom

Do you still have leftover turkey? Consider making a comfort food staple: pot pie. Barbara Tenney brought her recipe to KaTom last week, just in time for the holidays. This pot pie is quite well known with some famous East Tennesseans so I was excited to try it myself. Truly, it is the best chicken pot pie that I have ever had so don’t look at these pictures if you are hungry right now.

Sign up for email alerts and check KaTom events on the Facebook page to stay in the know about cooking demos. Foodie fun!

Periodically, KaTom Restaurant Supply in Kodak will offer a class with a local, well known chef. You can call to buy a ticket and reserve a seat for the class. It includes recipes, demonstration, and a dinner. When Barbara Tenney is the chef, I try to never miss the class. Follow KaTom on Facebook and sign up for email news to stay informed of the latest demos and classes.

The menu for this evening was

Crab-apple Spinach Salad

Chicken Pot Pie

and Pumpkin Streusel Pie.

We arrived just in time. The sign on the screen gives you ways to connect with KaTom Restaurant Supply on social media.

We had a clear view of the kitchen and overhead screen. Laura introduces Barbara Tenney to the class attendees…most of whom are Barbara Tenney fans.

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The overhead screen shows a view of the cran-apple fruit dressing for the salad.

The fruit component of the dressing presented holiday colors and flavors.

The fruit, dressing, and candied pecans are delightful with spinach.

Chick pot pie filling contains a lot of goodness!

Barbara Tenney rolls out home made pie crust. Divine!

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The chicken pot pie was bubbling hot out of the oven.

Before the main course, we reminisced about the frozen pot pies from childhood, but Barbara’s pie quickly pushed those memories to the side. Superb!

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The Pumpkin Streusel pie was exceptional. If I were ever to make a pumpkin pie, it would definitely be this recipe because of the crunch and creaminess of the filling.

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It was an amazing meal with a delightful finish.

There are two more chances to see Barbara Tenney holiday demos on December 14 and 21 at 11:00 a.m.. These demonstrations will be free so save me a seat at the counter!

Click this link to the KaTom Events page on Facebook. https://www.facebook.com/pg/KaTomRestaurantSupply/events/?ref=page_internal

Polar Bear Claws Candy Demo at KaTom with Barbara Tenney

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It was the last holiday candy demo of 2018 at KaTom so I was looking forward to the Polar Bear Claws at KaTom with local celebrity chef, Barbara Tenney. I was running a few minutes late, but was lucky to find a seat at the counter with some more Tenney fans. Here is a pictorial tour of the Polar Bear Claws demo.

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First of all, you can buy Polar Bear Claws, but they are a little pricey. However, you can follow a recipe and make it yourself more economically.

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You can find a bag of caramel bits at Wal-mart or other food stores. I had never seen them before, but noted how much quicker they may melt in a pan. This is a good tip.

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Melt white chocolate wafers rather than chocolate itself because you will not need to use paraffin in the recipe.

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Melt the caramel and peanuts for the main part of the candy.

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Make the candy orbs.

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Next, dip into the white chocolate mixture.

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We added crushed peanuts on top and it added a salty, savory flavor. I usually do not like white chocolate, but these Polar Bear Claws were very good! Someone said that the taste reminded them of a Zero Bar.

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Voila!

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Today’s coffee selection was Capuccino. Very good too!

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Hands on helpers are always welcome in the Saturday KaTom kitchen.

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We have enjoyed the candy demos and making new friends. These are Barbara Tenney’s new fans. It was sweet fun!

I would like to see more demos in January and February. Maybe breakfast or brunch items? Soups and more! KaTom cooking classes are a fun way to be out and about in Sevierville. 

The Sweetest Thing! Caramels Demo by Barbara Tenney at KaTom.

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One of my favorite candies as a child was found in a bag of Kraft Caramels. I loved the brown ones and would search for the few chocolate ones hiding within. However, those caramels seemed a little hard and stuck to the teeth. The ones that we had last Saturday were too soft to imagine and had a wonderful buttery flavor. The caramels may have been my favorite holiday demo of them all.

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I arrived just in time to catch the demo from the beginning.

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The candy thermometer at work.

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We were ready to see how to make this candy favorite.

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The mixture starts out this color.

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When it is almost ready to pour, the mixture becomes this rich…caramel color.

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Parchment paper lining the pan is a must. Even then, be sure to butter it quite well so it will release from the pan when finished.

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Voila!

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Because the candy was so warm and soft, it was easy to cut into large bites.

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You can buy pretty wrappers from cooking supply stores to add the final touch.

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This cooking demo was kid approved!

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Some shoppers also got to try a sample caramel. They agreed it was some of the best that they had ever had.

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The nice bags made our samples look holiday ready. We took several samples home!

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Always get your picture with the celebrity chef!

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The last holiday cooking demo will be this Saturday with Barbara Tenney creating Polar Bear Claws. I am not exactly sure what they are yet, but I am positive that they will be wonderful. Arrive at 11:00 to see the whole demonstration. It is a great (free) way to get out and about in Sevierville. 

Save me a seat at the counter!

 

Holiday Cooking Demo at KaTom: Barbara Tenney’s Peanut Butter Fudge

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December Saturdays at KaTom will offer some holiday treats from Barbara Tenney. Tomorrow will be Divinity. Last week, some friends and I went to see the Peanut Butter Fudge demo. Here are the tips that I learned for this treat.

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First, you must always get a photo with the featured chef/ celebrity cook while at a KaTom demo. Melinda and Millie enjoyed the event and talking with Barbara. Melinda requested her birthday cake be made by Barbara last August and it was noteworthy. That would have been a great blog story !  For the record, Melinda and I have been ‘Barbara fans’ for years.

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First, I will admit to having tried fudge, usually on vacations in Charleston or other places. The fudge is usually thick and grainy and so sweet that it makes your teeth hurt. This was not that kind of fudge.

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Tip #1    One secret (that I never knew before) for the best peanut butter fudge is to use  ‘pure cane granulated’sugar.

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Tip #2   You really must use a candy thermometer.

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Barbara prefers Skippy peanut butter for her recipes.

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A good hand mixer can make a big difference in the smoothness of the fudge.

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Almost done!

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Voila!

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If you are lucky, you may get a little sample bag of the product to go. I am going to give mine to Sophia the next time that I see her.

I must say that it was the VERY BEST Fudge that I have EVER HAD IN MY LIFE. Bravo, Barbara!

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Coffee fanatics all, Melinda, Millie, and I enjoyed the coffee machine in the back. Pack a couple of dollars to try the coffee, if you like.

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Millie waiting for her latte. I wish that I had one of these machines at my workplace.

IMG_0317There are lots of things to browse in the KaTom store. You don’t just have to be a chef to go there.

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I was admiring the largest strainer that I have ever seen in my life! For the family who loves french fries.

If you are in the area, come to KaTom tomorrow and see the Divinity and try it—Barbara style. I know that it will be the best.

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It is a festive way to be out and about in Sevierville. Save us a seat at the counter!

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!

 

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!

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/