Archive for September, 2011

Farm to Music

Thursday, September 22nd, 2011

Riverplains Farm Announces Riverplains Farm to Music Concert Series Presented by Mother Earth Meats

It is, in every way, in the best interest of urban consumers to be surrounded by productive land, well farmed and well maintained by thriving farm families in thriving farm communities.
— Wendell Berry

On Saturday, October 22 at Riverplains Farm the first Riverplains Farm to Music concert series event will take place. Presented by Mother Earth Meats and featuring Jennifer Niceley with an opening set by Josh Oliver. The farm opens at 6:00 PM with music from 7:00 – 9:00 PM.

The sit down concert proves a listening room experience under the open night sky. In addition to the music, enjoy a seasonal small plate featuring Mother Earth Meats and local, naturally grown produce prepared by Anna Niceley Barreiro. All beverages are bring your own. This is a family-friendly event.

Riverplains Farm to Music is an event rooted in agriculture and nurturing food traditions. At Riverplains agriculture is defined by cooperating with plant and animal life, forest, river, and human community on the farm. Riverplains embraces the nurturing food traditions that reclaim real food and the art of preparation that brings it to our table.

The evening will feature the soulful and passionate music stylings of Jennifer Niceley. Niceley’s music grows from the same soil as her passion for farming and food traditions. Her recent four-song EP Body + Soul walks the farm she came home to three years ago. Jennifer is delighted to perform these songs in concert on the land that inspired them.

The opening set will be from Knoxville native Josh Oliver. His strings and vocals summon an expansive landscape. His most recent album is Troubles.

During this first Farm to Music the fall harvest is upon us. Join us to offer thanks for summer’s abundance and celebrate the change of season. Join Riverplains farm for a night of music and food from the farm.

Tickets available: www.mockingbird-events.com/events.
Riverplains Farm: www.riverplainsfarm.com
Mother Earth Meats: www.laurelcreekmeat.com

July Farm to Table Pictures!

Wednesday, September 21st, 2011

Bruce Cole worked his magic once again at the July Farm to Table dinner. As summer winds down, I’m already missing the bounty of July!

The plates were full of pickles, kraut, and spelt crackers!

Thank You!

Monday, September 19th, 2011

A huge thanks to all of you who came out for BaconFest this weekend. It was weekend jam packed with Allan Benton’s bacon, all star southern chefs cooking at John Black Photography Studio and the Pubic House, loads of amazing wine curated by Blackberry Farm, sweet bacon desserts, and general good times. A special thanks to our partners + sponsors, culinary guests, and all of you who came to the events. Keep checking back here for photo recaps from the weekend. The bacon grease is still settling at Mockingbird HQ!

 

BaconBits Picnic MENU

Tuesday, September 13th, 2011

As if competing under the stars at Ijams with Jennifer Niceley wasn’t enough, Rita Cochran of Public Food will be serving up a sweet, delicious picnic. It is strongly recommended that you pre-purchase this as only a limited number will be available at the door. Rita Cochran’s interest in creating food began in the first grade when she read about a peanut butter and pickle sandwich in a Mrs. Piggle Wiggle book. Since then she has traveled to cities and towns all over the world learning about food preparation and flavor combinations. Rita has helped develop several concept restaurants, and specializes in simple traditional foods with a modern twist. Currently, her recipes are featured at Public House in Knoxville Tennessee, and her own company Public Food is proud to feature catering using locally grown and hand made foods.

Purchase your picnics HERE. At BaconBits she will be serving:

Burrata
Benton’s Proscuitto
Salad of Cured Cherries, Marcona Almonds and Rocket
Crusty Loaf
Ginger Pepper Wafers

BaconFest Bar Food + Corsair Artisan MENU!

Tuesday, September 13th, 2011

You have 5 days to get a ticket. If you haven’t already, let me tempt you with the menu for the eve. This is an amazing chance to sample the creativity of the best chefs in Tennessee, the best artisan distillery, AND Blackberry Farm Beer. The only thing not included in your ticket are the cocktails. It will be a cash bar.

Cocktails
French 75: Corsair Artisan Gin, Prosecco Jeio Brut, Fresh lemon juice
Rosemary Vanilla Bean Soda: Corsair Artisan Vanilla Bean Vodka, Rosemary Syrup, Soda
Wry Moon Sour: Corsair Artisan Wry Moon, Lemon Juice, Simple Syrup
Blood and Sand: Corsair Artisan Triple Smoke, Orange Juice, Cherry Brandy, Sweet Vermouth

Blackberry Farm Beer Beer tastings:
Classic Saison
The recipe for this beer is based on Dupont Saison Vielle Provision, which is brewed with only pilsner malt, two varieties of hops, and a distinctive yeast that imparts many flavors of its own.  Czech Saaz hops along with the traditional East Kent Goldings and Styrian Goldings are added to provide a bit more complexity to the beer.

Smoked Ale
Drawing inspiration from the beechwood smoked beers of Bamberg, Germany, the Blackberry Farm Smoked Ale balances a subtle smoked aroma and flavor with a caramel malty sweetness. Pairing beautifully with smoked meats, this beer finds a harmonious match with all things pork….particularly bacon. Small batches of two row barley malt are smoked over Tennessee cherry wood, then added to the mash to create a beer of interesting character and complexity.

Murray’s Cheese Tastings:
Piave: A Parmesan like cheese from Veneto, Italy. It is softer than Parmesan with a nice tropical, pineapple undertone.

Collier’s Powerful Welsh Cheddar: Collier’s is a sharp, acidic cheddar from Wales, named for a coal miner in Whales. This style of cheddar is very popular in the mining towns of Wales.

MATT GALLAHER:
Muddy Pond Sorghum and Benton’s Bacon Cracker Jacks
Crispy Bush’s Best Hominy with Benton’s Bacon and Bourbon Barrel Smoked Paprika
Wedge Oak Farm Chicken Liver and Benton’s Bacon Pate, Pickled Riverbend
Watermelon Rind and Grilled Bread Pintxo of Benton’s Bacon, Sequatchie Cove. ‘Cumberland’ Cheese and Fried Green Tomato
Profiteroles with Benton’s Bacon, Cream Cheese and Far Hills Pepper Jelly

STANTON WEBSTER
Murray’s Extra Sharp (Tillamook and Welsh) Cheddar Cheese Sticks with Candied Benton’s Bacon
The Public House Southern Style Crostinis with Spicy Eggplant and Benton Bacon’s Relish, Murray’s Drunken Goat Cheese and Benton’s Smoky Mountain Country Ham Salad and Buttermilk Biscuits
Confit Trout with Cornmeal Crisps and Sweet Onion Mayonnaise

HOLLY’S EVENTFUL DINING
Holly’s Hillbilly Truffles©, Meatloaf stuffed with Mashed Potatoes wrapped in Benton’s Bacon
Benton’s Ham Hock Tamales with Red Eye Tomato Gravy
Holly’s Southern “Swabian” Tart, fennel pie dough, caramelized Vidalia onions, sauerkraut, grainger county tomatoes, Benton’s Bacon
S’More Sticks

HARRY’S DELICATESSEN
Smokey Bacon Cormeal Fries, Spicy Peach Jam
BLT stacks Bacon, Chicken Liver, Heirloom Tomato, Rye Toast
Bacon Cheddar Rugelach with Tomato Jam
Chocolate Caramel Tarts with Sea Salt & Candied Bacon

Why Bacon is Great: Stanton Webster

Monday, September 12th, 2011

Stanton is a wine lover, cocktail maker extraordinaire and amazing chef. He’ll be cooking up some bacon goodness with the rest of our dream team at BaconFest Barfood and Corsair Artisan Distillery. Tickets HERE.

Why do you like cooking with bacon?
I really enjoy the depth of flavor with bacon. Great smoky, savory, unctousness…it’s summer tent revival religion with pork fat and smoke. It speaks from that part of my soul that is caught up in Southern. Bacon is dancing with your best lady friend to a Faron Young tune, it’s Grandpa Jones singing about 8 more miles to Louisville. Bacon is Saturday night at the Opry listening to a handful of different dudes named Hank and none of them are a Williams. Bacon is like the party Roger Miller and George Jones used to have. Bacon is the knowledge that you would rather “drink muddy water and sleep in a hollow log, than be in Atlanta treated like a dirty dog.” Also, by its general nature, bacon dissuades one from cooking while naked.

What is your favorite thing about cooking in Knoxville?
I really enjoy the community of Knoxville. I truly appreciate that the same folks we’re feeding on Saturday night, I’ll be saying hello to on my way to the bank Monday morning. I also really enjoy the fact that even if I am not present for a shift at work, if something goes wrong folks will reach out to me. We got each other’s back in this town.

If you could have a meal cooked by anyone living or dead who would it be?
I would love to have broken bread with Richard Olney.

All Pigs…

Friday, September 9th, 2011

…All the time over here at Mockingbird HQ. BaconFest is next week. There are tickets still available for Traditional Smokehouse Discussion, BaconBits, and BaconFest Barfood HERE.