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.
