The Daily Pulse:

Southern Foodways Alliance Hits Maryville for a (Mostly) Affordable Dinner

Are you burned out on pretty much every Knoxville restaurant? Are you in the mood for a five-course prix fixe meal? Do you want to eat food cooked by Blackberry Farm's Beard Award-winning chef Joseph Lenn without spending the money to go to Blackberry Farm? Do you want to raise money for a good cause?

If the answer to any (or all) of these questions is yes, boy, do we have a deal for you. The Southern Foodways Alliance, one of our favorite organizations and responsible for all kinds of cool things, is hosting one of its Piggy Bank Suppers at RT Lodge in Maryville on Saturday, July 20. For only $60, you get a five-course meal -- with beer and wine pairings -- and some of that money even goes to SFA. If you've eaten out in the past decade or so, you should realize what a bargin this is (even if you do have to spend the gas to get to Maryville).

Here's the announcement, complete with the menu:

Come out and join us for a special evening at RT Lodge. The night will begin at 6:30pm with cocktails and hors d'oeuvres at the Main Lodge. The night will continue under the Lodge's custom Sperry tent for the evening feature -- a Southern Appalachian inspired outdoor feast. The supper will be designed, cooked and delivered by four of this region's most talented chefs: Rick Mace of RT Lodge, Joseph Lenn from Blackberry Farm (2013 James Beard Award Winner), Peter Glander from Ruby Tuesday and Matt Gallaher from Knox Mason. Dinner will be a five course, family-style meal with each course being prepared by one of the featured chefs. Wine will be provided by Cultivate Wines and beer will be provided by Adam Palmer from Saw Works Brewing Company. 


chef rick mace, rt lodge
young vegetables roasted on the fire and sliced grainger co. tomatoes
housemade butter and cheese
chef matt gallaher, knox mason
sunburst trout
benton's bacon hoecakes, cruze farm crème fraiche
foraged greens and leaves
chef joseph lenn, blackberry farm
blackberry glazed quail
cucumber and wax bean salad with mint
chef peter glander, ruby tuesday
kettle cooked benton's ham
skillet corn, assortment of summer vegetable salads
peaches & dumplins
homemade ice cream

Tickets are $60 per person and include a donation to the Southern Foodways Alliance. 
Guest rooms are available for $139 per night (includes a full breakfast). To make a reservation call our reservation department at 865-981-9800 Monday-Friday 8am-4pm or send an email to
If you're interested in the dinner, you should probably snap up tickets ASAP -- we imagine they'll go quickly.

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