Featured Chefs

Featured Chef: Crystal Davison of Knob Creek Vineyard

The Knob Creek Museum houses several cookbooks and old recipes, but this one is still in current use: Grape Pie using concords.

Featured Chef: Landon of Full Throttle Burger

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 burgers and fries in a way that supports the local community.”

Featured Chef: Timber!

Timber! in Johnson City

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.

Featured Chef: The Bombas

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….