Before getting to the main subject of this post, we want to let everyone know about a couple events we will be participating in. First up is November the 8th, we will be judges in the March of Dimes Signature Chefs Auction! We’re excited to help out the March of dimes. Tickets to the event can be obtained by following the links on their facebook page. Then coming up on November 22nd, Slow Food Tennessee Valley will be having an event at Ijams and we will help judge the pie baking competition. So everyone round up your best ingredients and join us for this pre-Thanksgiving event!
It’s been a really busy summer for the KnoxFoodies! We recently found out that we won the Knoxville Mercury’s Top Knox reader poll for Top Instagram account and Runner-Up for Top Twitter Account in Knoxville! How cool is that?! Just before getting this news, we were invited to a dinner event at Maryville’s Dead End BBQ. You guys know we’re fans from another recent post we made about their Sutherland Ave location here in Knoxville. Keep an eye on their Facebook page for more upcoming wine dinners.
When these guys put on a dinner, you know you have to be there! GM, Maclean Bell and his fun staff greeted us and luckily, the weather was perfect and we were able to enjoy a comfortable evening on their spacious patio. Kim Kallenberg from Knoxville Beverage was out wine host for the evening and showcased many of her favorite varietals. Before getting into the specifics, we need to tell you that you should probably skip lunch for coming to one of these events! We literally left with more food in our doggy bags than we ate!! They believe in making sure you get your money’s worth at these dinners. And every course was delicious and gives the chef a chance to play with dishes not typically on the Dead End menu.
The menu for the evening
We had a pre-meal Bluetick brew from their large selection of local and national beer lists and got acquainted with our host Kim as Maclean went back to put the final touches on the event.
Shrimp Poboy
Lamb & Beef Meatloaf Sliders with Mac & Cheese Hushpuppies – OK – I have to admit, we were full at this point! But we carried on without complaining!
Blackened Catfish with Green Lentils and Brown Butter Brussel’s Sprouts
Poached Chicken Thighs with Sweet Potato Croquettes and Black-Eyed Peas
Our Knoxville Beverage Wine Guide Kim.
Buttermilk Brittle and Pecan Bread Putting
Not what you expect to see from a ‘BBQ Joint’ is it!? We love these kind of dinners that let the chefs do things that they don’t normally get to do throughout the typical week. These dinners are an incredible value, so do call and get your name on the list for their next event which should be coming up soon!
