TennesseeFarmTable.com

TennesseeFarmTable.com

By Amy CampbellSociety & CultureHealth & FitnessNutritionArtsPlaces & TravelFood
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TennesseeFarmTable.com episodes

  • “The Gathering”, a Celebration of the Mid-Summer, Tennessee Harvest at RT Lodge, Maryville, TN.
    A visit with Executive Chef Trevor Stockton on the upcoming epicurean weekend “The Gathering”at RT Lodge, August 2-4, Maryville, Tennessee with Executive Chef Trevor Stockton Crew. With guests Allan Benton, Colleen Cruze, Shannon Walker, renown chefs Trevor Stockton, Andy Little, Richard Neal, Rice Mace, and Emily Blount, McQueen Pottery.
    And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.
    27 min
  • “The Gathering”, a Celebration of the Mid-Summer, Tennessee Harvest at RT Lodge, Maryville, TN.
    A visit with Executive Chef Trevor Stockton on the upcoming epicurean weekend “The Gathering”at RT Lodge, August 2-4, Maryville, Tennessee with Executive Chef Trevor Stockton & Crew. With guests Allan Benton, Colleen Cruze, Shannon Walker, renown chefs Trevor Stockton, Andy Little, Richard Neal, Rice Mace, and Emily Blount, & McQueen Pottery.
    And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.
    27 min
  • “Vittles and Fiddles”, 3 day celebration of the food culture of Appalachia with Chef Shelley Cooper of Dancing Bear Lodge Appalachian Bistro, Townsend, TN.
    This morning, we are setting the table with Appalachian cooking and culture. I’ll visit today with Chef Shelley Cooper of the Dancing Bear Appalachian Bistro in Townsend TN and hear about an upcoming 3 day weekend event that she is orchestrating along with 14 visiting chefs called “Vittles and Fiddles” - this to benefit New Hope Children’s Advocacy Center (NHCAC) in Maryville TN. We will also hear from Sheri Gardner Howell and Shane Hair, Board members of NHCAC and hear about the important service this non profit organization provides to our community.
    And it is berry season here in Tennessee - Mary Dee Dee Constantine - the happily retired former food editor of the Knoxville News Sentinel is going to set us straight on what is a cobbler, brown bettie, buckle, crisp, grunt, and a slump.
    And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.
    25 min
  • “Vittles and Fiddles”, 3 day celebration of the food & culture of Appalachia with Chef Shelley Cooper of Dancing Bear Lodge & Appalachian Bistro, Townsend, TN.
    This morning, we are setting the table with Appalachian cooking and culture. I’ll visit today with Chef Shelley Cooper of the Dancing Bear Appalachian Bistro in Townsend TN and hear about an upcoming 3 day weekend event that she is orchestrating along with 14 visiting chefs called “Vittles and Fiddles” - this to benefit New Hope Children’s Advocacy Center (NHCAC) in Maryville TN. We will also hear from Sheri Gardner Howell and Shane Hair, Board members of NHCAC and hear about the important service this non profit organization provides to our community.
    And it is berry season here in Tennessee - Mary Dee Dee Constantine - the happily retired former food editor of the Knoxville News Sentinel is going to set us straight on what is a cobbler, brown bettie, buckle, crisp, grunt, and a slump.
    And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.
    25 min
  • Tennessee Farmers John Susan Keller, of Kelmont Farms, Maryville, Tennessee - in continuous operation since 1890

    Season 6, Episode 20. June 29, 2019

     “Tennessee Farmers John & Susan Keller, of Kelmont Farms, Maryville, Tennessee - in continuous operation since 1890”.  

    We are setting the table with Blount County, Tennessee Farmers John & Susan Keller, owners of of Kelmont Farms in Maryville (in continuous operation since 1890) The Kellers produce corn, peas, beans, beef cattle, straw and hay and John was named  “Tennessee Farmer of the Year for 2014”. Susan Keller shares a recipe that comes from her Grand Mother for “Batter Pie using Blackberries”on this latest episode of The Tennessee Farm Table Podcast.

    Below are links to all of my guests, organizations, and events that are mentioned in this episode:

    - Century Harvest Farms Foundation: https://centuryharvest.org/
    -Dancing Bear Lodge and Appalachian Bistro located in Townsend, Tennessee introduces “Vittles and Fiddles” an Appalachian inspired 3 day celebration of our Appalachian Heritage with music, dance, and chef prepared dished steeped in tradition -  August 2nd -4th: https://www.dancingbearlodge.com/
    - John and Susan Keller (Kelmont Farms): 1816 E Brown School Rd. Maryville, TN 37804 Phone (865) 983-2174

    - CAPPE (Citizens Against the Pellissippi Parkway Extension): 
    Website: https://saveitdontpaveit.org/
    by Facebook: https://www.facebook.com/pages/category/Community/CAPPE-Citizens-Against-the-Pellissippi-Parkway-Extension-234688663798444/

    Recipe: “Batter Pie” or “Miss Lily’s Blackberry Cobbler” - by way of Susan Keller . This recipe comes from Lilian Bays Hitch (Susan’s Grandmother).

    1 c. self rising  flour

    1 c. sugar

    1 c. milk

    Mix until smooth

    In a 9x13 pan, melt a stick of butter

    Pour batter over butter

    Put blackberries over this (about a quart)

    Bake at 350 about 30 minutes until it is all set.

    The crust will rise to the top.

    *Use any fruit you want to use

    John and Susan Keller owners of Kelmont Farms, Blount County, Tennessee photographed in their home by Amy Campbell. To contact them, please refer to the phone number provided in the list above.

    Sponsor for the Tennessee Farm Table for the entire year of 2019 is: https://centuryharvest.org/

    Dancing Bear Lodge and Appalachian Bistro is supporting the Tennessee Farm Table Podcast - details about the above event: https://www.dancingbearlodge.com/

    0 min
  • JR Farms, Maryville, TN Kermit’s Striped Stick Bean
    In this episode:
    A visit with John and Rachel Davis, owners of J R Farms in Blount County, Tennessee. And John’s family has saved and raised an heirloom bean for generations that they call the “Striped Stick Bean” - a bean that comes from the last residents of Cades Cove Kermit and Lois Caughron and John’s ancestors.
    For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.
    24 min
  • J&R Farms, Maryville, TN & Kermit’s Striped Stick Bean
    In this episode:
    A visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. And John’s family has saved and raised an heirloom bean for generations that they call the “Striped Stick Bean” - a bean that comes from the last residents of Cades Cove Kermit and Lois Caughron and John’s ancestors.
    For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.
    24 min
  • Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. John’s Mill of Watauga, TN, Mile High Balogna Pie with Mary “Dee Dee’ Constantine
    A visit with Chef Shelly Cooper, Executive Chef at the Dancing Bear Appalachian Bistro, in Townsend, Tennessee. Her growing up, feelings on Appalachian Foods, and Shelley’s feelings on the use of the word Edamame in the American South.
    For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the late George St. John.
    The Happily retired Mary “Dee Dee” Constantine has a fun segment on Lebanon balongna and a recipe for “Mile High Balogna Pie”.
    27 min
  • Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. John’s Mill of Watauga, TN, & Mile High Balogna Pie with Mary “Dee Dee’ Constantine
    A visit with Chef Shelly Cooper, Executive Chef at the Dancing Bear Appalachian Bistro, in Townsend, Tennessee. Her growing up, feelings on Appalachian Foods, and Shelley’s feelings on the use of the word Edamame in the American South.
    For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the late George St. John.
    The Happily retired Mary “Dee Dee” Constantine has a fun segment on Lebanon balongna and a recipe for “Mile High Balogna Pie”.
    27 min

About TennesseeFarmTable.com

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An independently published radio show and podcast featuring the people of the state of Tennessee and surrounding states who produce, prepare, and preserve regional foods and agricultural products.…

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