Fresh Black Truffles… from East Tennessee?

The pinnacle of culinary legend…
To the uninitiated, they are not much to look at; uneven, wrinkled, black lumps ranging in size from peas to tennis balls.  But, to serious foodies and chefs alike these black lumps reside at the pinnacle of culinary legend.  They are not particularly attractive to describe either; “the fruiting body of an underground fungus that grows in symbiosis with some varieties of oaks and hazelnut trees; parasites actually that grow near the roots of the trees”.

Tuber melanosporum…
However, this subject of mysterious folklore, gastronomic mystique and powerful passions is of course, Tuber melanosporum.  The rare and sublime aroma, the pungent, unmistakable and yet hard to describe flavor; we could only be talking here about one thing – the world’s most delectable and luxurious “fungus” - fresh Black Truffles – the glory of France!  Wait, did I say France?  I actually meant the glory of East Tennessee! Yes, in the foothills of the beautiful Appalachian Mountains, an extraordinary harvest and agricultural dream is well underway.

The amazing efforts of our neighbor…
At Avanti Savoia, we have always deeply appreciated culinary treasures from family owned farms and small producers that represent patience, skill and a deep respect for land, culture, and, above all, taste.  We are incredibly excited to announce the amazing efforts of our (all of the above) neighbor, Tom Leonard of Leonard’s Truffiere.  Although, the elusive fungus has long evaded cultivation, Tom grows truffles!  Not chocolate candy, but real truffles right here in the USA!

His true destiny…
After over a decade of persistence and vision, Tom’s dream is paying off and you are the lucky winner!  Tom is a farmer by his family heritage and a Registered Nurse by occupation.  But we predict that it is as one of America’s first truffle farmers that he will realize his true destiny.  Tom owns land in the Eastern part of the state of Tennessee (and no we’re not telling exactly where; dastardly truffle robbers, you know?).  In time he realized that his farm has soil or terroir and other conditions similar to the truffle growing Perigord region of France.

Tom needed a truffle dog…
That was just the beginning; he then needed to condition his soil and plant his hazelnut trees inoculated with the spores of Tuber melanosporum.  Although in the past, the French often employed pigs to find the elusive fungus, that job is now mostly accomplished by dogs, some especially bred for the right traits.  Tom needed a truffle dog.  In a wonderful story for animal lovers, Tom found his dog at an animal shelter. “Bonnie” was as Tom puts it “only a few moments away from the needle.”  Perhaps in appreciation “Bonnie” has turned into a truffle dog extraordinaire!  Tom’s glad, Bonnie’s glad and so are we!

“Black Diamonds”…
For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia.  Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures.  Click here to go now.


Fresh truffles are best served, well… fresh.
It is reported that there are at least 100 varieties of truffles but, there are only a few that are used in cooking. Fresh truffles are best served, well… fresh.  Frozen, canned or fresh can be used somewhat interchangeably, but it is when they are very fresh that they best exhibit both their distinctive flavor and texture.  Fresh truffles can be wrapped in paper towels, placed in an air tight container and stored in the refrigerator for up to 5 days.  Fresh truffles also freeze well, but the texture changes as the little white veins turn to liquid.

Natural parings with the distinctive truffle...
A little can go a long way as well.  It is also important how they are prepared and with what dishes. Foods like rice, risottos, pastas, polenta, potatoes, cheese, cream and eggs are all natural parings with the distinctive truffle.  Butter, oil and other fats also help showcase the intriguing flavor. The truffles can help intensify other flavors, but recipes with too many strong flavors would just complicate and perhaps overwhelm what should be the star, i.e. the truffle itself. Generally speaking, about ¼ ounce per serving constitutes a generous portion.

Many chefs prefer to remove the outer skin…
Truffles are best served at their peak of freshness and not really cooked, but rather added to other dishes while they are hot, such as adding shaved truffles to a pasta table side or stirring into egg dishes at the last minute.  Many chefs prefer to remove the outer skin or peridium and then slice the truffle into a fine julienne or matchstick pieces.  The outer peelings can be chopped and then added to fine sea salt or used to infuse olive oil.

Chef Karen received the nod…
One of the great perks in working at Avanti Savoia is the opportunity to test and sample so many fine gourmet products.  So, just a few days ago that meant experimenting with Tom’s fresh truffles.  Chef Karen Crumley received the nod as truffle chef, meaning Ben and Chef Joseph got to be the tasters, lucky us.  Chef Karen is a graduate of the University of Tennessee Culinary Institute, assists Chef Joseph with classes and teaches her own popular Sushi classes at La Cucina.

Most luxurious of ingredients...
The chef choose to demonstrate 3 dishes to sample this most luxurious of ingredients.  First, a serving of toast points topped with a bit of sheep’s milk cheese, a quail egg fried in olive oil and topped with shaved truffle.  Next, spinach salad with carrots, pears, some Pecorino/ Romano cheese, truffle slices and dressed with just a little Cassini extra virgin olive oil and Il Borgo Tinello vinegar.  Then, per Chef Joseph’s request; smashed, “dirty” baby Yukon potatoes enriched with cream, butter, olive oil, Black Truffle salt, crispy pancetta pieces and yes, more shaved truffles. I bet you wish that you worked here too, don’t you?

Prepare your own fresh truffle dishes…
The next best thing is the opportunity to prepare your own fresh truffle dishes.  For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia.  Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures.  Shop Now!

Good, Honest Bread: The Joy of Handmade Bread

 Four distinct seasons…

After one of the hottest summers on record, we are all delighting in the cooler weather!  I have truly come to appreciate the beauty of fall in the southern mountains since I spent my childhood in the parched landscape of the1950’s Texas drought, a home with four distinct seasons is still a wonder.

Autumn brings a resurgence…

Summer heat often discourages me from engaging in some of my favorite activities in the kitchen.  I really do love preparing rustic dishes that require long slow cooking procedures with layers of flavors and textures.  So, autumn brings a resurgence in my interest in such dishes as Texas Chili, stews, soups, gumbos (we made a killer shrimp, oyster, sausage and chicken gumbo last weekend) and baking.

Making artisan breads…

My favorite activity is bread baking mostly by hand in small batches.  I certainly know what it means to mix bread dough in 80 quart mixers and the use of dough sheeter/spreaders in commercial bakeries, but making artisan breads by hand is a totally different critter.  Heavy equipment is of course absolutely necessary in serious production bakeries. 

Actually touching and kneading the dough by hand…

Home bakers do have the option of mixers with bread hooks and bread machines to produce their loaves.  However, these time-saving devices not only limit the amount of dough that can be produced, but also in the “physicality” of actually touching and kneading the dough by hand.  It is also very good exercise. Yes, you can buy decent bread and yes, bread machines can turn out decent bread with a minimum of effort and don’t get me wrong about bread machines, I don’t personally ever use one, but my wife produces a tasty loaf of bread in her machine that I do enjoy very much.

A hand made loaf of perfectly browned bread…

If however, I’m going to be the Boulanger, then it is a hands-on experience.  There is really nothing else in the kitchen that is quite as exciting for me as the magic of baking real bread. I believe that for most other bakers (novices and old-pros alike) is nothing else that matches the experience of removing a hand made loaf of perfectly browned bread from your own oven.  Baking bread was where I started in the food business over 40 years ago (except for a short stint as a dishwasher in very picturesque Taos, New Mexico) and to me it will always be special.

A “feel” for the process…

A recent cooking class in our La Technique series at La Cucina entitled Bread: The Good and Honest Loaf has had me inspired about bread baking all week and it seems like a perfect time for a post on this subject that is so near and dear to me.  The dough for bread, Pizza, Calzone, and Focaccia can all be prepared in pretty much the same way.  There are plenty of variations of course in terms of types of flours, sweetening, oil or fat, the ratio of yeast and liquid to flour, flavorings and the shape of your loaves.  However, once you get down the basics and a “feel” for the process, you can make changes and additions as they occur to you. Which is the reason that our bread class was completely hands on with students participating in all the steps including shaping and baking their own take-home loaves.

A few basic steps…

Bread making can appear to the beginner as a mysterious and complicated process; however there are really just a few basic steps and rules that must be followed.  Those fundamental steps are: 1. Properly activating the yeast.  2. Mixing the dough and any other ingredients. 3. Kneading, conditioning and allowing the dough to proof or rise.  3. Deflating the dough by beating it down and the second rising.  4. Shaping the loaves, slashing the tops and allowing the dough to rise a final time.  5. Baking and applying any final glazes or toppings.  Please visit our Bread category in the Avanti Savoia Recipes for a selection of our bread recipes.  When that beautiful hot bread finally comes out of the oven, indulge yourself with the excellent jams and jellies from our friends from Low Country Products.

Indispensable…

Our amazing collection of Honeys from Around the World and Maple Syrups from Highland Sugar Works  can provide the perfect solution for recipes calling for alternative sweeteners. For a regional southern touch, Bourbon Smoked Sugar sprinkled on apple pie or on top of sugar cookies is outstanding! The extracts and pure flavors from Silver Cloud have become indispensable for my baking as well.  We have 14 different and unusual flavors that always enhance any baked goods.

Great opportunities for creative baking…

DonVito’s Gold Italian Spice Blend is an all-purpose spice and natural complement to any of our extra virgin olive oil. Our signature blend of rosemary, sage, thyme, garlic, coriander, and oregano enhances the flavor of any fish or chicken dish, and provides the crowning touch for fresh-baked bread dipped in extra virgin olive oil.  Avanti’s line of Specialty Oils provides some great opportunities for creative baking too.
Flours…
An important word about flours:  The correct flour to use in baking bread is one made from hard winter wheat, the difference being the higher gluten content; this would include Unbleached White Flour, Bread Machine Flour, Bread Flour, Unbleached White Whole Wheat Flour and Whole Wheat Flour.  Whole Wheat does not absorb quite as much liquid, so that also has to be taken into account when mixing the dough.  All Purpose is not the flour to use in bread baking.  It is milled from soft spring wheat and is the flour to use in biscuits, cakes and pastries.
Practice and patience…
Bread making is also one activity that is very difficult to learn without actually doing it. Please remember that anything worth doing requires practice and patience.  The rewards are so worth it (and by the way I am sparing you the enormous collection of baking puns that I have collected over the years).  Good baking and Bon Appetit Y’all!

Apples...An Enduring Friend

… A member of the rose family...

If you look closely, the beautiful little flowers are the tip off that Malus domestica is actually a member of the rose family (Rosaceae).  Perhaps the apple is the earliest of cultivated trees and it certainly remains one of the most widely cultivated in the world today.  It is estimated that there are at least 75,000 varieties in existence, with the US and China as the leading producers. 

… The honey bee… does the job…

Apples are also linked with another of our favorites – honey.  Apple trees must be cross pollinated and it is the industrious honey bee that does the job. Being the subject of countless legends, proverbs and adages; apples are obviously a permanent fixture of our culture.  Many of the older strains have become very rare, although there have been great strides in the last couple of decades to preserve these precious heirlooms of the past.

…many savory dishes as well…

Apples in desserts are a staple and you can check out some of Avanti Savoia’s by visiting our own recipe dessert feature.  However, apples are use in many savory dishes as well.  I even use apples in my Tennessee Valley Pate with Fruit and Green Peppercorns, Pan – Seared Salmon Steaks with Apple – Scented Beurre Blanc.  You can also find some unusual and tasty salad combinations in our Salad section.

…this is the season to enjoy…

I am also fond of drinking my “apple a day” and this is the season to enjoy.  Every autumn the southeastern is brimming with freshly harvested apples and many of those apples end up being milled to produce non-alcoholic cider or filtered to make apple juice.

…hard cider and vinegar…

Cider can also be fermented (as the earliest settlers knew) to create hard cider and vinegar.  The resourceful Italians also produce Apple Balsamic Vinegar, two of which Avanti Savoia carries.  Both of our selections are produced by famed Balsamic Vinegar Company GiuseppeGiusti.  

…lots of personality…

First is the FiveYear Old Apple Balsamic, which we consider to be a perfect blend of sweet-and-sour-spicy-apple flavor. This apple balsamic vinegar has lots of personality. If you want more flavors for bland vegetable dishes, here it is! As with Traditional Balsamic Vinegar this vinegar is aged in oak barrels for syrupy texture & rich flavor.

…exquisite with anything containing apples…

Next is the premium 10 Year Old Apple Balsamic.  Slowly aged in oak, this distinctive apple balsamic vinegar is twice as old as our other Apple Balsamic vinegar. Thicker, richer and more sumptuous, you will find this vinegar exquisite with anything containing apples.  Hot apple turnovers with vanilla ice cream drizzled with Apple Balsamic anyone?

…tastes like apple cider…

As a baker I’m excited about our Apple Natural Flavor Blend by Silver Cloud Estates. This product tastes like apple cider when used in your favorite cake or cookie recipe.  Try this versatile, colorless flavoring in frosting, ice cream, beer and wine.

…a terrific gift idea

One other fine product featuring apples is the Apple Cinnamon Pancake Mix by famed Vermont maple sugar producer Highland Sugarworks. This mix is a high quality all natural and preservative-free pancake and waffle mix. We think that you will find it to be a perfect balance of Apple and Cinnamon.  Also check out the Sunday Morning Delight gift box.  Also from Highland Sugar works; buttermilk pancake mix with apples and cinnamon paired with cinnamon infused 100% pure maple syrup is a terrific gift idea.

October is National Apple Month so don’t miss it.  There are apple festivals everywhere of which we intend to attend a least one or two and report back in a future post.

VEGETABLES AND VEGETARIANS: The Summertime Bounty

 

...the concept of eating locally is hardly a new one.

You can’t pick up a cooking magazine or read a food blog without bumping in to the word “locavore” or “localvore.”  Wikepedia claims that the word was coined by Jessica Prentice in connection with Earth Day celebration in 2005.  That fact may very well be true, but the concept of eating locally is hardly a new one.

...they would be both amused and amazed…

In fact, I find my thoughts returning to my grandparents and their gardens some 50 years ago.  I think they would be both amused and amazed by both the word locavore and the foodie movement in general.  Not that it means that they would disapprove; it’s just that except for certain staples (sugar, flour, salt, pepper, coffee, tea, etc.) most of their fresh food was by definition, local.

…clever parents enlisted our enthusiasm…

I remember with great fondness harvest times at my grandfather’s farm located in the Kennedale community between Ft. Worth and Dallas, Texas.  The actual labor was hard, hot and sweaty, but clever parents enlisted our enthusiasm with promises of “going to the country, how much fun we would have and how delicious the food would be”, and we did and it was.  I’m quite sure that the kids were never overworked and we did have fun and even now the memories of the food can make my mouth water.

…cold sweet watermelons equaled survival.

Although there probably were other crops, I primarily remember green beans, black-eyed peas, corn, tomatoes, onions, peppers, okra, cantaloupes, peaches, blackberries and watermelons.  Oh, those watermelons!  In the raging heat of Texas summers cold sweet watermelons equaled survival.

I learned to drive in that old Caddy…

Spending the night at my grandfather’s farm meant rising with him in the wee hours just before sunrise, which seemed an exciting adventure (as long as I didn’t have to do it on a regular basis, of course).  We would then ride to the watermelon patch on his tractor or in his old beat up fishin’ Cadillac.  I learned to drive in that old Caddy bouncing around in his cow pastures.

I also still swear by the thumping method of judging ripeness…

At that early hour the Texas sun had not yet heated up the acres of watermelons.  I would walk down the rows with my grandfather where he taught me how to judge the ripeness of the melon by the sound of the thump of his big fingers.  When he found one that was just right he would lift it up a few feet and drop it.  We would then each eat a piece of the sweet heart out of the broken melon for breakfast. They would still be cool from the night and even if it is just in my memory, they were the best melons that I ever tasted.  I also still swear by the thumping method of judging ripeness although not everyone agrees.

…they just enjoyed good eating from their own fields.   

In our last post I mentioned that for many of us the term “farm to table” is not just a modern culinary catch phrase, but simply describes our experiences at our parents or grandparent’s tables long ago.  Meatless meals were completely common place when the bounties of summertime garden vegetables were available.  For the most part those old farmers were not necessarily interested in a vegetarian or vegan lifestyle, they just enjoyed good eating from their own fields.

(Well, it was the 60s)

There was a time when I was a young adult that I ate very little meat, although in truth I was never a strict vegetarian.  I did however learn how tasty simple clean food could be.  Lots of brown rice (well, it was the 60s); beans, grains and fresh vegetables were at the heart of my diet.  Very few animal products were involved, partially by choice and partially by economics.  I found “commercial meat substitutes” to be tasteless, lifeless choices that seemed to me to be completely pointless, although in the ensuing 40 something years those products have improved. Thanks to my family’s attitude toward eating out of our garden, I was (and remain) perfectly happy with an all vegetable repast

…a perfect time to offer one of our cooking classes featuring vegetables.

Here in our home in the southern Appalachian foothills it is high summer and our gardens and the local farmers’ markets are brimming with delicious healthful choices.  We thought that it was a perfect time to offer one of our La Technique cooking classes featuring vegetables.   

…we just visited a couple of farmers’ markets…

We prepared for this class in the easiest most straight forward way possible – we just visited a couple of farmers’ markets and then based our menu on what looked appealing.  The important element (besides the fresh vegetables) at this class was technique.  If you have a few basic knife skills and cooking techniques, your kitchen experience will be much easier, more efficient and fun.  Take a look at this sampling of our class menu.

*Denotes Avanti Savoia products.

Roulades of Seared Japanese Eggplant filled with Herbed Goat Cheese

This is a simple and delicious recipe courtesy of Texas catering Chef David Lowery.

Ingredients:

8 Japanese eggplants

Small amount of Sea salt*and cooking olive oil*

6 to 8 ounces goat cheese, softened

2 teaspoons tarragon*

1 teaspoon thyme*

½ teaspoon white pepper, ground*

Sprinkling of freshly grated nutmeg*

Instructions:

1. Slice eggplants lengthwise and sprinkle with a little salt.  Allow to set 15 minutes, rinse and pat dry.
2. Cover baking sheet with parchment paper, arrange eggplant slices flat and brush lightly with olive oil.  Bake in 350 degree oven for 10 to 15 minutes and cool.
3. Combine goat cheese and seasoning; spread on cooked eggplant.  Roll up and skew with wooden pics.

Fresh Vegetable Platter

Yes, everyone is completely unimpressed with everyday platters of stale and unappetizing carrots and celery sticks but a few simple changes can make that old boring standby pop.  Employ the technique of lightly blanching and refreshing your cruciferous vegetables to bring out the color and flavor.  Serve your veggies with our Thai Style Spicy Chili Sauce*. 

Chef Karen’s Quick Pickled Root Vegetables

A fast way to add some zest to your vegetable or relish tray, this recipe is a combination of root vegetables dressed in a savory pickling mixture of water, sugar, good vinegar, minced garlic, fresh basil, freshly ground Black Peppercorn*, Salish Alder Wood Smoked Sea Salt*.  Combine all ingredients and chill for a short time before serving.

Easy Smeasy Caprese Salad

This is a famous and delicious method of serving tomatoes, mozzarella cheese and fresh basil.  The salad can be stacked, fanned or served on skewers.  Traditionally it is seasoned with sea salt, pepper and olive oil.  We will make ours really special with Colonna Granverde Extra Virgin Olive Oil with Lemons*.  Combine the ingredients in a salad bowl and dress at the last moment for a simple, non fussy version.

“Frenched” Green Beans with Provencale Butter

“Frenching” is a kitchen term for slicing green beans for cooking.  Remove strings and cut beans on the bias into 2 or 3 pieces – two or three inches long, depending on the size of the beans.  For 1 pound of beans: bring about 3 cups of water and the juice of ½ lemon to a rapid boil.  Add “frenched” beans and cook 8 to 10 minutes (or to taste).  Immerse hot beans in ice water to stop cooking process.  Drain and set aside until ready to be heated with Provencale Butter.

Provencale Butter

Yields about 1 ¼ cups

Ingredients:

1 cup butter

2 shallots or green onions, minced

4 cloves of garlic, minced and mashed

½ cup parsley leaves, chopped

2 tablespoons white wine

Juice of ½ lemon

¼ teaspoon nutmeg, freshly grated*

Sea salt* and white pepper* to taste

Instructions:

1. Soften butter and combine with all ingredients.  Blend by hand or in a food processor and heat with beans as described above.

Sautéed Cucumbers

Peel desired number of cucumbers and remove the seeds by scraping them out lengthwise with the tip of a spoon.  Chop into quarter inch slices and sauté with olive oil, salt, pepper and a generous amount of tarragon.  Cook only until the cucumbers are just tender.  This way of preparing cucumbers is surprising to many Americans, but it is so easy and delicious it could become one of your favorites.

Baked Stuffed Pattypan Squash

This can be a beautiful meatless entrée. Select small tender squash for this dish.  Using a paring knife and a melon baller; remove a portion of squash from the middle making sure you do not cut all the way through to the bottom.  Save the squash that you remove for stuffing or another dish.  Bring a pot of water to boil.  Add salt and boil or steam squash for a few minutes – just until barely tender, remove from water and drain.

Prepare stuffing by finely chopping reserved squash and sautéing it in a bit of olive oil and chopped onion and garlic.  Mix squash mixture with herbs of choice, and a little egg and grated cheese, if desired. Lightly oil reserved hollowed squash and stuff each with prepared filling. Sprinkle with a little grated cheese on top and bake in a baking dish at 375 degrees until done, depending upon size of squash.

Bon Appetit Y’all.

Birthdays and Anniversaries

Instead of receiving gifts… they give them.

In J.R.R. Tolkein’s now classic fantasy, The Hobbit, there is an interesting custom ascribed to the inhabitants of The Shire.  Birthdays seem to be a pretty big deal to hobbits, but unlike most of us, they celebrate in a rather unusual way.  Instead of the tradition of receiving gifts on their birthdays, they give them.

… Greatly anticipating

Yes, I’m a dedicated fan of all things Middle Earth, having first read the tale some 45 years ago and yes, I am greatly anticipating the release of Peter Jackson’s two new movies which tell the hobbit story.  The two films are currently in production in New Zealand .  The first will be named “The Hobbit: An Unexpected Journey” and is scheduled for release on Dec. 14, 2012 .  The sequel “The Hobbit: There and Back Again” is expected to follow on Dec. 13, 2013 .

…we are very thankful to our customers and to our community.

Now, the connection between hobbits, birthdays, and Avanti Savoia is simple.  This month (June 2011) Avanti Savoia Imports is celebrating our 5^th anniversary and needless to say, we are very thankful to our customers and to our community.  In true hobbit birthday mode, we “gifted back” our community with presenting sponsorship of the 2011 Dogwood Arts House and Garden Show Cooking School and the third annual Dogwood Arts Chalk Walk.

Chalk Walk Participants

… Dogwood Arts Chalk Walk.

The Dogwood Arts Festival celebrated its 51^st anniversary this year.  Dogwood Arts is a non-profit organization whose mission is to help fund arts education in our schools, promote the visual and performing arts, and to preserve and enhance the natural beauty of our region.  In addition to 60 miles of Dogwood trails and open gardens that celebrate our region’s spectacular blooming dogwood trees, the event also offers art exhibitions, musical performances, art studio tours, and the Chalk Walk. 

The Chalk Walk brings artists of all ages and levels together as they chalk their masterpieces on the sidewalks of downtown Knoxville .  During this street painting festival, professional and student artists and their families work side-by-side creating public art for the community to enjoy,” observes Lisa C. Duncan, Executive Director of Dogwood Arts.
… the presenting sponsor of the Chalk Walk.
After two very successful years, Avanti Savoia was again delighted to be the presenting sponsor of the Chalk Walk!  During the Chalk Walk, downtown sidewalks become the canvas for professionals, student artists and families.
… “Madonnari”
Thought to have originated in Italy in the 16th century, street painting is a growing event at many community festivals.  Originally, the artwork was of a religious nature, therefore the artists were called “Madonnari”. Vagabond artists would travel throughout Italy between festivals, living solely on the coins tossed onto or next to their drawings as homage to the Madonna or possibly to their abilities.  For centuries, the Madonnari were true folk artist, but suffered a decline after World War II.
… a community setting.
The Dogwood Arts Festival once again brought this event to Knoxville as a way to teach and promote the history of this lost art to all ages and levels of artists in a community setting.
 … Free for both participants and attendees.
This year, the Chalk Walk took place on April 30^th.  It was a beautiful Saturday with blue skies and bright sunshine.  We think that one of the great things about this event is that it is free for both participants and attendees.  The artists receive a square of sidewalk and free chalk, the chalk courtesy of Jerry’s Artarama.  As an added enhancement for the budding “Madonnari,” the Knoxville Museum of Art presented a 2 ½ hour workshop, conducted by Lee Jones, that focused on the special techniques required to create striking sidewalk art.
… Bragging rights are all well and good.
This year’s event drew over 140 artists, ages ranging from five years old to mature adults.  Amateurs and professional artists alike are all welcomed. They can work in collaboration or individually.  Highly qualified judges are carefully selected from local art educators and artists because bragging rights are all well and good, but this contest offers seriously generous cash prizes. $500 for the Best of Show and $350 for Peoples Choice, as well as monetary awards for all 1^st, 2^nd and 3^rd place winners makes the competition fun but also the prizes real and desirable.  2011 Best of Show winners were Laura and Kate Trumble, while People’s Choice went to Jackie Sue Fowler.  For a complete listing of this year’s winners and theirs categories, visit www.dogwoodarts.com/chalk-walk/.
…"such a cool thing”.
Kathy Slocum is a member of the Dogwood Arts Board of Directors and one of the Chalk Walks dedicated Co-Chairs.  She is committed to the idea that the Chalk Walk is, at heart, a “people” event.  Slocum says, “It’s such a cool thing that the public gets to participate in this event and the selection of The People’s Choice award, not just observing.” The other Co-chair of the event, Jim Dodson comments, “the purpose is to bring fine art out into the community.”
… Quality public event.
The organizers are deeply committed to bringing such a quality public event back year after year to Knoxville and Avanti Savoia is proud to do our part.  Maybe next year there may even be more culinary events involved.  I must say that the refreshing Buttermilk Lemon Custard ice cream provided this year by Cruze Farms was as good as ice cream gets!  Check out this video from the 2011 Dogwood Arts Chalk Walk!
… Farm to table just meant eating at my grandparent’s home.

Chef Joseph and Chef Karen teaching a student the basics

A couple of other dates that we are noting this month is the first anniversary of La Cucina; our cooking school at Avanti Savoia; and my 40^th year in professional food service.  What an incredible time the last four decades have been to be in American food service.  Indeed there were foodies back in the day, but we didn’t know that word.  I seem to have spent most of my career relying on classic European cooking techniques coupled with regional food stuff and styles.  That approach didn’t have any name 40 years ago and was years in development to what today are familiar foodie terms: new American cuisine, regional fare, locavore, farm to table, etc.   In those days, farm to table just meant eating at my grandparent’s home.  Well, tempus fugit as the saying goes and of course, now and forever – Bon Appetit Y’all.