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Tuesday, April 16th: Springtime with Chef Kirk - Farm to Fork
Group price: $160.00 (4/group)
Save: $40.00
Sorry, this class is sold out. Please enter your name, phone number and email address below to be added to the class waiting list. We will notify you if seats become available.
His specialty is Northern Italian cuisine with an emphasis on local “right out of the ground fresh” products.
Chef Kirk Emory is a Knoxville native and former Executive Chef at the Sequoyah Grille Restaurant and currently Executive Chef for the Tri Delta Sorority House on the University of Tennessee campus. The former Marine is also a graduate of Le Academy de Cuisine in Baltimore, Maryland. His specialty is Northern Italian cuisine with an emphasis on local “right out of the ground fresh” products.
Menu:
- Loudon County watercress with fresh avocados and Benton’s bacon locally grown tomatoes. Suggested wine: Kim Crawford Un-oaked Chardonnay
- North Carolina farm raised Sunburst Trout ceviche Suggested wine: Oyster Bay Savignon Blanc
- Pigs in a flanket, using local meat from various farms, pork tenderloin with spinach local Sweetwater valley cheese, wrapped inside a flank steak. Suggested wine: Meiomi Pinot Noir, or Avalon Cabernet
- Gatlinburg Old Smokey Apple Pie Moonshine Chantilly cream with fresh strawberries and citrus cookies
Cost: $50.00
Time: 6:30-8:30pm
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