Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

S10:30. 7/29/2023

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

Keep that kitchen cool; cook it outside!. How to cook juicy chicken and trout over live fire with Chef David Olsen of Live Fire Republic and Chef Joseph Lenn, owner of J.C. Holdway, Knoxville, TN. Also, news about the Appalachian Homecoming event at Dancing Bear Lodge, Townsend, TN. A grouping of chefs, farmers, and friends discussing and focusing on modern Appalachian cuisine. All on my latest radio broadcast and podcast.⁣

Live Fire Republic: https://livefirerepublic.com/

JC Holdway: https://www.jcholdway.com/

Wyatt Ellis: https://wyattellis.com/

Dancing Bear Lodge, Appalachian Homecoming event: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Emi Sunshine (sang our theme song when she was 9 years old!): https://theemisunshine.com/

Chef David Olson creator of Live fire Republic: https://livefirerepublic.com/ and Amy Campbell. 2022.

Chef Joseph Lenn, Owner of J.C. Holdway: https://www.jcholdway.com/ with a prize catch. Photo: from Chef Lenn’s instagram page.

Morel Mushroom hunt, cook, and Asparagus with Chris Burger, Chef Robert Allen, and Kelly Smith Trimble

S10:E16. 4/22/2023

Morel Mushroom hunt, cook, and Asparagus with Chris Burger, Chef Robert Allen, Kelly Smith Trimble.

Searching for that fifth taste of “Umami” with a morel mushroom hunt, cook, and asparagus. My guests are Chris Burger and Chef Robert Allen of Bluestem Hollow. Plus, Author and Gardener Kelly Smith Trimble. ⁣ ⁣ Kelly is also presenting an Author talk and book signing Saturday, April 22, from 2-4 at the Blount County Public Library in Downtown Maryville, Tennessee.

Plus news of the Tuckaleechee garden club plant sale, Special Growers plant sale April 22nd, 2023.

⁣Pictured Are: Chris Burger and Chef Robert Allen of BluestemHollow, Greenback, TN. Derek Trimble and Kelly Smith Trimble. Kelly wrote the book The Creative Vegetable Gardener, and Derek was the Photographer for this book. Illustration of asparagus from Kelly Smith Trimble’s first book Vegetable Gardening Wisdom: Harriet Popham Photos: Amy Campbell.⁣

Links: Blount County Public Library: https://www.blounttn.org/Calendar.aspx?EID=18183

Kelly Smith Trimble: https://www.kellysmithtrimble.com/

Bluestem Hollow: https://www.bluestemhollow.com/

Blount County Master Gardeners: https://bcmgtn.wildapricot.org/

Tuckaleechee Garden Club Plant Sale: https://www.facebook.com/TuckaleecheeGardenClub/

Special Growers plant sale, April 22nd, at the Maryville Farmers’ Market: https://www.instagram.com/specialgrowers/?hl=en

Derek Trimble and Kelly Smith Trimble. Kelly wrote the book The Creative Vegetable Gardener https://www.kellysmithtrimble.com/ , and Derek was the Photographer for this book https://www.derektrimble.com/ .

Illustration of asparagus from Kelly Smith Trimble’s first book Vegetable Gardening Wisdom: Harriet Popham. https://www.kellysmithtrimble.com/books

Chris Burger hunter of morel mushrooms of BluestemHollow, Greenback, TN. Photo: Amy Campbell 2021. https://www.bluestemhollow.com/

Chef Robert Allen of BluestemHollow, Greenback, TN. https://www.bluestemhollow.com/ Photo: Amy Campbell 2021.

Morel Mushrooms foraged from Bluestem Hollow. https://www.bluestemhollow.com/ Photo: Amy Campbell 2021.

Classic Easter Foods, Pellissippi State Community College Culinary Program, Foothills Sip TN Wine Festival

S10E14. 04/08/2023

Classic Easter Foods, Pellissippi State Community College Culinary Program, Foothills Sip TN Wine Festival

My guests are Karen Zorio with her hot cross bun recipe, Farmer, Homesteader, and Cookbook Author Aliceson Bales with her Mother’s deviled egg recipe and some tips for peeling boiled eggs. Chef Joseph Blauvelt, Instructor/Program Coordinator of Pellissippi State Community College Culinary Arts program. Along with news of The Foothills Sip TN Wine Festival coming up on the Pellissippi Blount County Campus featuring all TN Wines - and the students from the culinary and hospitality programs at Pellissippi State Community College are heavily involved.

Karen Zorio: KarenZorio@gmail.com

Bales Farms: https://balesfarmstn.com/

Pellissippi State Community College Culinary Program: https://www.pstcc.edu/culinary/

Pellissippi State Community College Hospitality Program: https://catalog.pstcc.edu/preview_program.php?catoid=14&poid=1845

TN Wines and TN Wine Trail: https://tennesseewines.com/

Foothills Sip TN Wine Festival: April 15, 10 - 5:00 P.M. https://www.siptn.com/

Karen Zorio’s Hot Cross Bun Recipe: https://citylifestyle.com/knoxville-tn/articles/food-and-beverage/hot-cross-buns-with-karen-zorio

Aliceson Bales Mother's Deviled Agg Recipe:

Students from the Culinary Arts program of Pellissippi State Community College Blount County Campus, Dale Tuck, Isabella Johnson, and Will Carr. Photo: Amy Campbell.

Chef Joseph Blauvelt, Instructor/Program Coordinator, Culinary Arts program of Pellissippi State Community College.

Karen Zorio with her Hot Cross buns.

Femeika Elliott, Founder of Meik Meals, and the Lotus Program, Knoxville

S9:E20. 05/28/2022

Femeika (Meik) Elliott, Founder of Meik Meals, and the Lotus Program, Knoxville

Today, we are setting the table with plant-based eating, especially for new Mothers. My first guest is Femeika (Meik) Elliott, founder, and owner of Meik Meals and the Lotus Program. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work. This episode originally aired in February 2022, and since then, Meik Elliott has won the What's The Big Idea? 2022 Pitch Competition, through the Knoxville Entrepreneurial Center, and has presented at Pecha Kucha night, Knoxville. Also, Fred Saucepan’s potluck radio series features Cherokee poet and storyteller Marilou Awiakta.

Meik Meals https://meik-meals.com/

The Lotus Program: https://www.teknovation.biz/breaking-news-the-lotus-program-wins-last-nights-wtbi-pitch-competition/

Fred Sauceman https://www.facebook.com/fred.sauceman

Knoxville Entrepreneurial Center: https://knoxec.com/

PechaKucha Knoxville: https://www.facebook.com/pknknoxville/