The Knob Creek Museum houses several cookbooks and old recipes, but this one is still in current use: Grape Pie using concords. Continue reading
Emily Bidgood
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Category: Featured Chef
Emily Bidgood 
Nominated by a local farm for this series, Chef Landen says, “we're going Full Throttle on our promise of making the highest quality, freshest smash... Continue reading
Emily Bidgood 
This is the quiche that skipped the crust, borrowed a potato, and still managed to outshine everything else on the brunch table. Continue reading
Emily Bidgood 
Alex and Breelyn Bomba (as well as their family) are synonymous with farm-to-table and local food support, particularly in Jonesborough, TN. Main Street Catering is... Continue reading
Emily Bidgood 
Serenity Knoll Cooking School is directed by Sheridan Nice, the Culinary Program Director. Sheridan is an accomplished cooking instructor, personal chef, and former restaurateur. With... Continue reading
David Phillips is Store Manager and Chef at Boone Street Market, the only year-round farm store, local only from a 100-mile radius, in the region.... Continue reading
Zane Abplanalp and Amy Wincek are the multi-talented entrepreneurs behind Slowbird Bread Company and Leftfield Urban Farm, which you can find at the Jonesborough.... Continue reading
Spring is a season of renewal, and there’s nothing like seeing the first tender greens begin to unfurl or vibrant pea shoots stretch for the... Continue reading
“When working as a line cook in Birmingham, I was introduced to Alicia’s Tomato Chutney. It was a game changer as far as elevating the... Continue reading
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