The Daily Pulse:

Fun November Food Events!

If you're into food, Knoxville can sometimes be a depressing place to live. But in two weeks, that all changes--at least, for one glorious weekend.

On Saturday, Nov. 16, you have the opportunity to participate in an "Autumn Heritage Pig Roast" out at Erin's Meadow Herb farm, with pork (and other dishes) cooked by Ben Willis-Becker of the late, lamented Harry's. Even better--that is, if you're an aspiring Top Chef--you can trail Willis-Becker around as he prepares the pig and learn how to do it yourself. Details are as follows:

Erin's Meadow Herb Farm & Chef Ben Willis-Becker present "An Autumn Heritage Pig Roast," a locally sourced Farm-to-Table dining experience!

Featuring: Roasted Pig; Apple Cider Braised Garden Greens; Herb Roasted Root Vegetables; Whipped Sweet Potatoes w/Candied Pecans; Buttermilk Cornbread; Warm Apple Crisp topped w/Vanilla Ice Cream; Hot Mulled Cider and Peppermint Hot Chocolate

This is a BYOB event.

Join the fun and dress in Colonial American or Native American Attire! Live Music and Bonfire!

Enjoy Colonial Herbal Activities (optional) - $10 each
Make a Fresh Colonial Herb Wreath - 5" beautiful and fragrant
Blend a Simmering Stove Top Potpourri -A Colonial Williamsburg recipe
Make a Cinnamon - Clove Orange Pomander - lasts for years

Cost Per Person $49, Children 6-12 $15, Children under 6 free

The event will be held outdoors rain (undercover) or shine. Event starts at 3:00, dinner at 4:30. Pre-registration and payment required for meal and activities by November 9th (non refundable). Call Erin's Meadow Herb Farm to Register! 865-435-1452 

Chef Ben is offering a rare opportunity to "Shadow the Chef" as part of this event. Students will learn step by step how to roast a heritage pig, including how to choose a hog, set up for roasting, dry brining techniques, take down and handling, and preparing the meat. This culinary class will be held Tuesday November 12th 4:30pm-6:00pm at the herb farm. The class fee is $45. Pre-registration and payment requested by 11-8. Registered diners for the event will receive a $10 discount on the class.

Ben Willis-Becker is a Knoxville native and graduate of the New England Culinary Institute where he spent several years teaching. His 20 years experience as a chef includes working with (James Beard Award Winning) Chef Greg Higgins in Portland, Oregon. Chef Ben is the former owner of Harry's Delicatessen in Knoxville. He organizes farm to table dinners, and is passionate about promoting local farming and food.

All that pork and cider is just a warm-up for Sunday's dinner. On Nov. 17 the Public House will house its next pop-up dinner. Unlike the first one, this will be a prix fixe meal, but we're telling you now, if it was anything like the last one, you don't want to miss it. Make reservations now and be prepared to be blown away. Proprietress Laura Sohn sends the scoop:

The Public House is excited to bring you the next installment of our monthly Sunday Supper Pop Up dinners. These dinners are a way for us to introduce our patrons to new chefs and different food styles; as well help foster a community around the food of Knoxville and beyond.
 
On November 17 from 5:00 - 8:00 PM we will welcome Karl McKim to the Public House. Karl started cooking as a summer job while attending the University of Tennessee.  Nine years later, that summer job has transformed into a career. He has worked in several area restaurants including Calhoun's, Oodles Uncorked and Chez Liberty. He currently works at the Foothills Milling Company in Maryville.
 
In addition to Karl, we are excited to have Oskar Blues Brewery as our beer partner on the supper. Osker Blues Grill and Brew began 15 years ago in Lyons Colorado. A little less than a year ago they established a brewery in Brevard, NC. We are excited they have some operations back east so we can enjoy their amazing beers.
 
Karl will be creating an exquisite dinner inspired by bar food. While his menu is not final, get ready for items along the lines of candied bacon, buffalo deviled eggs with crispy chicken skins, and short ribs. McKim will be pairing Oskar Blues beers with each course.
 
This Sunday Supper will be prix fixe, with beer pairings or without. Stay tuned for the full menu and pricing next week. Make your reservations now! We sold out of reservations last time and you don't want to miss this special dinner with Karl McKim and Oskar Blues.

Sohn says the price will be announced when the menu is finalized next week. We'll keep you posted.

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