The James White’s Fort Dinner Series
Chef Jeffrey DeAlejandro of OliBea
NEXT DINNER: Thursday April 11th, 2018 6:30PM – James White’s Fort
We’re excited to announce Blackberry Farm‘s Jeff Ross will be joining Chef Jeffrey DeAlejandro for the evening at the next 6-course JWF Wine Dinner April 11th! Jeff has a wealth of knowledge about the food history of East Tennessee. He will answer your questions and share his knowledge about how we arrived at today’s Appalachian food renaissance.
Enjoy a multi-course dinner with wines from Downtown Wine + Spirits.
Cocktail hour begins at 6pm and the dinner will commence at about 6:30pm.
Menu forthcoming but rest assured this will be a spectacular event!
These dinners sell very quickly so book now!
Weather permitting, we will serve dinner in the historic Fort courtyard under moonlight.
TICKETS AVAILABLE HERE – SOLD OUT
PAST DINNER: New South – Thursday March 7th, 2018 at 6:30 PM – James White’s Fort Main House
The period of 1870-1900 was the time when Knoxville grew from a town to a city. The aftermath of the civil war brought the railroad and an influx of newcomers and new flavors to Knoxville. In this dinner we will dive into cuisine inspired by the post-Civil War time period. Complimentary wine from Downtown Wine + Spirits. Dinner will be served in the Main House and cocktails available at our cash bar beginning at 6PM. These dinners are limited to only 30 people so reserve quickly. Tickets $65/pp includes wine. *menu forthcoming.
Tickets Click Here – SOLD OUT
Beef pastrami/rye chip/house pickle
w/ Patton Valley Riesling Petillant Naturel
Hot pepper soup and fufu bread
Rushy Springs chili/sea island red peas and “rice” sorghum grain/smoked ham hock w/ Inizi Hi-Jump Rose
Machaca beef and creamed dandelion
wild onion and quail egg/rainbow maze with kanuchi/Knox City Garden spicy greens w/ Cantina Marilina Sikele
Greek and Irish
Roasted Hoodley Creek lamb shoulder/rebel tazki
Colocannon with young greens
w/ Chateau La Roque Pic Saint Loup
Frozen vanilla gelato pearls/wild ginger granita/ Lirio Chocolate nibs
Past Dinner: Colonial Dinner January 24th
We’re excited to launch this event series at Knoxville’s oldest home! We begin with an exploration of dishes inspired by colonial East Tennessee. Locally-sourced game and rich filling cuisine was the name of the game when the area was being settled. Each course will be accompanied by complimentary wine and a cash bar will be available 30 minutes prior to the dinner. Along with the delicious cuisine, you can explore the Fort and learn about the founding father of Knoxville. *A portion of sales will go to helping maintain and expand James White’s Fort. Wine provided by our friends at Downtown Wine + Spirits
THE MENU FROM THE JANUARY DINNER
DUCK FAT FRIED CORNBREAD
whipped pork butter, pickled collard greens, house-cured meat
w/ Cavas Naveran Brut Vintage Rosado
TOBACCO SMOKED SWEET POTATO
Smoked Crooked Road Farm sweet potato, Muddy Pond sorghum, toasted buckwheat, winter onion
w/ Lapierre Raisins Gaulois Gamay
WILD DUCK AND TURKEY STEW
Cured Heritage turkey, winter root vegetables, Einkorn grits
w/ Kermit Lynch Languedoc Syrah/Grenache Blend
APPLE STACK CAKE & SICKBED CUSTARD
w/ Vermouth Mata Tinto Reserva