|
Event
Slow Food Knoxville Winter Workshop Package
One of the traditions of the international Slow Food movement is the "taste education" workshop. During these workshops guests can enjoy a sensory exploration of various types of food and drink. The Winter Workshop Series "Infusions and Fermentations" is the first of these workshops offered by Slow Food Knoxville, with a focus on learning how foods are made. The series includes:
Crazy Carolina Kimchi
with Kevin Bradlley of Yee-Haw Industries
Saturday January 31st, 4pm to 6pm
Everything Mushrooms, 619 North Broadway
Kimchi is a traditional Korean dish made of fermented vegetables, usually served with sticky rice. Recipes vary to produce a result that can be quite spicy and flavorful. Kevin Bradley will share his famous recipe that includes plenty of ginger, red pepper and anchovies that is guaranteed to knock your socks off! During this workshop guests will have the opportunity to sample kimchi and receive hands-on instruction on how to make their own kimchi at home. Please bring your own knife and cutting board to chop vegetables. Guests will leave with a one-gallon bucket of prepared kimchi, and four mason jars in which to store the finished product after the fermentation process is complete.
Learn to Make Feta at Home
with Kristian Holbrook of Blackberry Farm
Saturday February 7th, 4pm to 6pm
Gourmet's Market, 5107 Kingston Pike
This workshop includes a cheese tasting, introduction to the basic principles of cheese making, and hands-on instruction for making delicious feta cheese at home. The class is instructed by Kristian Holbrook, cheese maker for Blackberry Farm. Coleen Cruze of Knoxville's own Cruze Dairy Farm will assist and provide free-range, organic milk for the process. Guests will take home a portion of the cheese made during this workshop as well as the knowledge to make it at home.
A Tea Experience
With Todd Steed and Bob Deck of the Suns of Phere
Saturday, February 28th, 4pm to 7pm
The Glowing Body, 711 Irwin Street
Tea is an ancient commodity that has deep roots in ceremonial and everyday culinary traditions throughout the world. It is the most widely-consumed beverage in the world after water. Yet, few Americans have had the opportunity to experience high-quality teas that are brewed in the proper way. Todd Steed has travelled extensively in Asia and studied with tea masters. Bob Deck is a tea connoisseur who grows Camellia Sinensis (green tea) at his farm in Knox County. Join them for an evening of taste education at the wonderful Glowing Body yoga studio. Stay afterward to view a documentary film about the history and meaning of tea.
A Wine Tasting
with Shane Pack of downtown wine + spirits
Saturday, March 7th, 5pm to 7pm
The Hubris Building, 511 South Gay Street (next to Gallery 1010)
Learn about the growing movement in sustainable viticulture as we sample four organic and sustainably-produced wines and an offering form our local meadery, Shady grove Mead. Shane Pack of downtown wine + spirits will lead the tasting which includes selections from Gambero Rosso magazine, considered to be the last word on Italian wines and a regular partner with Slow Food Italy. The focus will be on Italian reds that go well with food, and hors d'oeuvres wine pairings will be served. Special thanks to Dewhirst Properties for providing the space!
|
|
 |
LocationKimchi: Everything Mushrooms, 619 North Broadway; Cheese: Gourmet's Market, 5107 Kingston Pike;
Tea: Glowing Body, 711 Irwin St.; Wine: 115 South Gay Street
Knoxville, TN 37919
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
|
Contact
|
