The James White’s Fort Dinner Series
Chef Jeffrey DeAlejandro of OliBea
Butcher Boys Fire & Feast
Next Dinner: May 16th, 2019
This dinner series has been so fun! And we’re closing out the spring installment with a Fire and Feast event like no other. I’ll be joined by Chef Jon Newman and we’ll cook 7+courses over live fire as you dine under the stars (BTW: if you know a weatherman, put in a good word for us). Big thanks to our buddies at Pretentious Beer Co for their sponsorship. This dinner benefits the historic James White’s Fort and will be held in the courtyard of the fort.
Presenting the menu for the evening!!
Strong Stock Farm beef pastrami
Paysan pumpernickel bagel/Gribeche/pickled green tomato relish
Knox City Farm lettuce/Tobacco spring onion/heirloom tomato/cured yolk/house smoked ricotta salata/ green caesar
Meat on the live fire
Hoodley Creek whole lamb (muddy pond sorghum&rosemary)
Whole Bales Farms chicken sweet tea brine( ramp white bbq)
Pork andouille and Coppa “Ham” (whole mustard & peppadew)
Tennessee Rainbow Trout (preserved lemon and dill tartar)
Pit beans with lamb neck
Amber roasted okra, lemon, Blühend hemp seeds
Hush puppies black garlic & Saba
Pit hung squash/zucchini/charred eggplant
Kennebec potato&burnt onion jam
Mid spring cucumbers/pickled aspargus/cherry tomato/shiso/blistered Shisito/celery hearts
First summer trifle
Seasonal fruit/hemp seed shortbread/Cruze Farm buttermilk pastry cream/mint/Lirio Chocolate cacao nibs
House Jicama and sun tea
Horchata and lirio cacao
And Pretentious Beer Co will be on hand all evening with complimentary craft beer!
PAST DINNER: Thursday April 11th – 6:30 Dinner
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 5:30pm and the dinner will commence at about 6:30pm.
We are adding spring cocktails to the menu: Mimosa, Classic Daiquiri, Derby Daiquiri, Mint Julep, and Mojito, along with the regular menu.
PAST DINNER: Thursday March 7th, 2018 at 6:30 PM
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.
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: 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