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.

A Knoxville Tamale Tale with Jack Neely, Executive Director of the Knoxville History Project

Season 8, Episode 43. December 11, 2021.

A Knoxville Tamale Tale with Jack Neely

Today we are setting the table with tamales and a Knoxville Tamale Tale with Historian Jack Neely, Executive Director of the Knoxville History Project. Jack lets us know the rich history of the tamale in Knoxville. It is not all ham, soup beans and sorghum in the culinary history of East Tennessee. Jack shares Knoxville tamale history dating back to as early as 1890.

Fred Sauceman shares a Pot Luck Radio series on Clara Davidson who made hot tamales for decades after taking over Mary’s Hot Tamales on Magnolia Ave a business named for her late sister.

And I share news of a book fair hosted by the the Knoxville History Project Tuesday, December 14 at 6:00 p.m. at Maple Hall, 414 S. Gay Street, Knoxville TN. All proceeds go to the 501(c)(3) nonprofit Knoxville History Project.

Links:

Jack Neely, is the Executive Director of the Knoxville History Project. Connect with the Knoxville History Project here: http://knoxvillehistoryproject.org/

Knoxville History Project in West Knoxville Lifestyle Magazine: https://citylifestyle.com/knoxville-tn/articles/arts-and-culture/shoebox-collections-9

Knoxville History Project Book Fair: https://knoxvillehistoryproject.org/events/

Good Golly Tamale: https://goodgollytamale.com/

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

Emi Sunshine (Sings the theme song): https://theemisunshine.com/

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee.

Season 8, Episode 29. 08/07/2021.

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee.

On the show today, we are setting the table with Tennessee-made Country Ham or Tennessee prosciutto.

Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world.

I'll share with you an easy appetizer that I have developed and named Smoky Mountain Sushi. It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas. Keep scrolling for the recipe and a link where I demonstrate how to make this on WBIR Channel 10.

From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.

Fred Sauceman's Pot-Luck Radio series features Joyce and Nancy McCarroll. They ran the restaurant at Traveler's Restaurant in Traveler's Rest, South Carolina, until 2018.

Benton’s Smoky Mountain Country Hams: https://bentonscountryhams2.com

Radio Bristol’s Farm and Fun Time Program: https://birthplaceofcountrymusic.org/radio/programs/farm-and-fun-time/

Fred Sauceman, maker of the “Pot Luck Radio” segment: https://www.facebook.com/fred.sauceman


Recipe for Smoky Mountain Sushi: Keep scrolling

“Smoky Mountain Sushi” cooking demo video: Here is a link to my Television cooking demo on WBIR TV10: https://www.wbir.com/article/life/food/recipes/smoky-mountain-sushi/51-e7fad395-ee34-42e8-9c07-dc5d4cb7b25b

Emi Sunshine sings our theme song: http://theemisunshine.com/

Tommy Bateman (left) and Allan Benton cut ham at Benton’s Smoky Mountain Country Ham, Madisonville, Tennessee.