Featured Chefs

Featured Chef: Corner Company

This is the quiche that skipped the crust, borrowed a potato, and still managed to outshine everything else on the brunch table.

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 their brick and mortar, and Cured Meats is available online.

Featured Chef: Serenity Knoll Cooking School

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 training from esteemed culinary institutions such as La Varenne and the Culinary Institute of America, Sheridan’s expertise spans a wide range of culinary disciplines.

Featured Chef: David Phillips at Boone St Market

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. Boone Street Market is a part of Jonesborough Locally Grown, the Jonesborough Farmers Market. At Boone Street, 6 days a week, you can buy local produce, meat, bread, treats, and a menu of prepared foods…by David! Here David shares one of his personal recipe favorites for spring: Strawberry Rhubarb Crisp.

Featured Chef: Zane of Slowbird gets grainy

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….

Featured Chef: Spade & Spoon CSA Frittata

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 sky to signal its arrival. At Spade & Spoon in Johnson City, we honor the seasons with our root-to-frond philosophy of cooking and by letting the soil dictate our supper club menu….

Featured Chef: Remembering summer’s flavors with James Allen of Blackthorn Club

“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 flavor of any dish. The restaurant I was working at bought it by the case and used it religiously on everything…

Featured Chef: Aliceson Bales on why you can cook and love a whole chicken

There are better, tastier, more nutritious and more sustainable ways to purchase meat and to enjoy meat. Pasture-raised chicken is the most delicious and nutritious chicken you can find. There is simply no comparison between pasture-raised chicken and the animals that are produced by corporate farming practices…

Featured Chef: Rushmie Bakshi with a new way to cook up greens – “saag”

When my parents first immigrated in the 60’s to Canada, so many of the vegetables they were used to didn’t grow in North America, so they had to make do with what they could find. I remember lots of weekends with the mom in the kitchen, experimenting with ingredients to see if they could mimic something comparable to dishes they missed from home…