Morgan Winery 2018 Metallico Un-Oaked Chardonnay, Monterey California, Suggested

retail $22

Bonterra Organic Winery 2018 Viognier, Organically Grown Grapes/CCOF, Mendocino

County California, Suggested retail $14

Kiona Estate Vineyard 2017 Lemberger,  Red Mountain - Washington State, Suggested

retail $16

Kenwood Vineyards Six Ridges 2017 Cabernet Sauvignon, Alexander Valley California,

Suggested retail $20

Darkhorse Vineyards, Reserve Brut, California, Suggested retail - priceless

Shrimp Curry with Rice. Tuesday, October 6, 6;00 p.m. Chef Jes believes that Indian food

should be your new go to favorite.Learn how to prepare a traditional Indian dish with all the

spices. She'll also demonstrate another dish, Beet Thoran – Kerala Stir Fried Beet.

Registration: 10.00. Food kit cost:$18.00 See options below. Instructor Chef Jes Thomas.

Poached Grouper in Butter with Fingerling Potatoes. Thursday, October 15, 6:00 p.m. Join

Chef Jeff as he creates a fabulous meal while teaching you how to perfect this dish. He will

share great tips and another special dish (demonstration only), how to make Fig Mostarda.

See options below. Registration: $10.00. Food kit: $22.00. This is also a class for the UT Be

Well Program. If you are a member, please register through Danielle.

Italian Cuisine. Thursday October 29, 6:00 p.m. Meet Luca Giori, Luca, a true Italian with

heart and soul will once again entertain you from his kitchen while he prepares an

authentic Italian dish: Bucatini alla carbonara. Registration fee: $10.00. Food Kit $20.00. .

Food and Wine Tasting Party, Thursday Oct. 22, 6:00 p.m. No place to go, nothing to do?

Join us for a wine and food party. Instructor Kyle Haggerty will share his passion for food

and wine tasting with these fun and fabulous wines. Another great way to enjoy time with

your friends and family. Share the costs, mask free and safely from your own home. So

much fun!

Tonight's Wines:

$82.00 value, offered by Toddy’s Wines and Spirits for only $60.00 plus tax. Located

4821 Kingston Pike Knoxville, TN 37919 * Phone 865-584-0577

Food: UT Culinary Institute will prepare: Blackened beef tips with Blue cheese crumbles

(prepped for you to cook to your liking); Burrata cheese with lemon zest and extra virgin

olive oil; Southern buttermilk biscuits with Peach preserves and apricot jam; Apple and

creamy cheddar cheese mini tarts. Registration: $20.00; Food tray: $25.00 for 2 people,

Wine: $60.00. Total Package: $105.00. Food and wine trays are optional.

Last class this semester. Tandoor Oven Cooking. Thursday November 5, 6:00 p.m.. Join us to

learn fun techniques, facts, and history while exploring different ways to prepare Indian

Naan in both a traditional Tandoor oven (or home oven) & on a home grill. The class will

include fun tips on how to use homemade naan for different dinner applications and how to

make a few of  the staple condiments in Indian cooking, Homemade yogurt & Cilantro (or

mint) Chutney. Instructor: Chef Greg Sutton. Registration $10.00. Food kit cost: $17.00.

Registration information: https://tinyurl.com/y4hs47tn

FROM THE UNIVERSITY OFTENNESSEE CULINARY INSTITUTE

FALL2020|

About the ChefsJeff Ross, Blackberry Farm’s Field School Manager.  With an education in American history and a profound passionfor food, he has found at Blackberry Farm, a place to showcase his talents In cooking and the food-ways ofAppalachia. As a cooking instructor for Blackberry Farm, Jeff is able to share with guests how to transform localbounty into culinary delights. He has also shared his talents as chef instructor for the UT Culinary Institute.

Jes Thomas, Personal and Private Chef. Jes's food journey began while working in New York City in advertising andpublic relations, ordering fancy foods for special clients. Working in such a global community, she savored foodsfrom around the world. Her cooking repertoire followed suit by learning to cook through many avenues, frommagazines, Food Network, and occasional classes covering chocolate, Thai food, bagels, croissants and pretzels. After taking a culinary boot camp class in NY she became a member of the American Personal and Private ChefAssociation. She has been featured on WBIR's Live at Five @4 many times where you can still find her recipes andvideos. https://www.wbir.com/search?q=jes

Greg Sutton is a chef with deep Southern roots and a love for making fresh cuisine that nourishes both the body andsoul. While working in local restaurants, bars and coffee shops during his studies at Georgia State University, hefound a passion and new direction in farm to table cuisine through a job at esteemed Atlanta restaurant Cakes &Ale. A year later he attended the culinary program at Johnson and Wales University in Charlotte where hegraduated with honors. He then completed an internship at the 5 star Merrion Hotel in Dublin Ireland, then movedback to the south to work at The Barn at Blackberry Farm in 2012. For the last two years he has been adding to theKnoxville food scene at Knox Mason and Emilia.  He is currently working towards a new chapter of his career withChef Jenna Baker of Cook to Be Well kitchen, bringing local vegetable driven cuisine to your plate at home.

Kyle Haggerty, Food and Beverage Director with The Tennessean Hotel has been in the Hospitality, Food andBeverage Industry for over 14 years. His passion for wine and food pairing has served him well. He sees bartendingas a career. He will provide his expertise and insight into each wine. We'll explore the wines and food pairings whiletasting all the possibilities.

Dr. Luca Giori was born in Brescia, a city located south of the Alps in Northern Italy. For the last 7 years, Luca haslived in Knoxville, TN with his dog Scarlet who he rescued when she was 4 months old. “For Italians, food is not justnourishment, it is life: during a meal, you create bonds, friendships and you communicate and talk about daily lifeexperiences, tell stories and sometimes make jokes, particularly after some glasses of wine.” Gatherings arefrequent and often centered around food. His recipes are handed down from his mom. He is now teaching onlinecooking classes for his students, faculty and staff at the UT College of Veterinary Medicine. He holds a DVM and aPhD focused on identification of new biomarkers and innovative analytical methods in veterinary medicine.

PLEASE MAKE SURE YOU RECEIVE A CONFIRMATION WHEN REGISTERING ONLINE. CONTACT TERRI GEISERAT TGEISER@UTK.EDU WITH ANY QUESTIONS.ADDITIONAL INFORMATION: OPTIONS

1. Cooking class registration fee is $10.00. Participants will receive the recipe, shopping and equipment listsprior to the class. Invite friends and family to join you.2. Cooking class registration fee $10.00 + the cost of the pre-prepped food kit.Participants will receive the recipe and equipment list prior to the class.3. Wine tasting event registration only: $20.00. Great way to safely share time with family and friends.4. Wine tasting event registration fee $20.00 plus the cost of the food. Wine will be available throughToddy's Liquor and Wine store.Only one registration fee is required per household.

PRE-PREPPED FOOD KITS FOR COOKING CLASSES WILL BE PRICED ACCORDING TO THE MENU SELECTEDFOR THAT PARTICULAR CLASS. THEY WILL CONTAIN EVERYTHING YOU WILL NEED TO COOK ALONG WITHTHE CHEF. FOOD KITS OR TRAYS WILL BE FOR 2 PEOPLE. ADDITIONAL KITS OR TRAYS MAY BE PURCHASED AS NEEDED.

FOOD KITS,WILL BE AVAILABLE FOR PICK UP PRIOR TO CLASS AND AVAILABLE FOR THE KNOXVILLE AREA.

A MINIMUM OF 10 REGISTRATIONS WILL BE REQUIRED IN ORDER TO CONDUCT THE COOKING CLASSES ANDWINE EVENTS. CLASSES THAT ARE CANCELED MAY BE RESCHEDULED.