The most elegant, delicious meal in Knoxville

Guest Jim Blalock enjoys the bouquet of one of the six wines served that evening.

Guest Jim Blalock savors the bouquet of one of the six wines served that evening.

I truly don’t think that headline is an exaggeration. It was the most expensive ($300 per person) of all the Summer Suppers in Knox Heritage‘s series of dinner fundraisers — and it was worth every penny.

It was held last month at the historic Lyons View Pike home of Sandy and Kreis Beall, a recently remodeled Charles Barber dazzler originally built in 1919.

The fact that the Bealls were not home to host the event due to an out-of-town engagement was only momentarily disappointing. Their friends Vicki and Jeff Chapman filled in as hosts. The chef, Rick Mace of RT Lodge, worked magic in the kitchen and Kreis Bealls’ assistant, Bernadette Doyle, led tours of the recently completed backyard garden which terraces down to the Tennessee River.

Andrew Noye of Blackberry Farm selected and described the wines, which were provided by Ashe’s Wine & Spirits. Here’s an overview of the evening. My advice: sign up for this next year!

Caviar and homemade potato chips were a salty contrast to the champagne guests were handed as they entered the foyer.

Caviar and homemade potato chips were a salty contrast to the champagne guests were handed as they entered the foyer.

Alan was not reluctant to taste it!

Alan was not reluctant to taste it!

Crabmeat salad in cucumber cups were passed on a silver tray.

Crabmeat salad in cucumber cups were passed on a silver tray.

Herbed goat cheese in tiny parmesan baskets also was offered.

Herbed goat cheese in tiny parmesan baskets also was offered.

Pete and Cindi DeBusk during cocktail hour

Pete and Cindi DeBusk during cocktail hour. (He's as bad as I am about that phone!)

Joe  Ben Turner and Kimbro McGuire catch up.

Joe Ben Turner and Kimbro McGuire catch up.

Here's the stunning view from the terrace.

Here's the stunning view from the terrace.

I walked part way down the lawn, but it started to look like a shower was building up.

I walked part way down the lawn, but it started to look like a shower was building up, so I stopped.

Here's a view of the house from the backyard.

Here's a view of the house from the backyard.

These cute shoes belong to Dr. Penny Lynch, who wisely remained on the porch.

These cute shoes belong to Dr. Penny Lynch, who wisely remained on the porch.

Because -- BOOM! -- the sky suddenly opened up and folks on the garden tour made a run for cover!

Because -- BOOM! -- the sky suddenly opened up and folks on the garden tour made a run for cover!

Meanwhile, Alan Carmichael and Ellen Robinson were relaxing in the living room. They look right at home, don't they?

Meanwhile, Alan Carmichael and Ellen Robinson were relaxing in the living room. They look right at home, don't they?

The Knox Heritage description of the event had promised an elegant table. And we were not disappointed.

The Knox Heritage description of the event had promised an elegant table. And we were not disappointed.

The chargers featured the barn at Blackberry Farm, of which the Bealls and their son, Sam, are the proprietors.

The chargers featured the barn at Blackberry Farm, of which the Bealls and their son, Sam, are the proprietors.

The first course was Grainger County tomatoes prepared three ways: as a chilled soup, as a marinated salad and as thin tomato pie. Wow. Wine: a 2007 Branco pinot grigio.

The first course was Grainger County tomatoes prepared three ways: as a chilled soup, as a marinated salad and as thin tomato pie. Wow. Wine: a 2007 Branco pinot grigio.

Peter Acly was my dinner partner on the left.

Peter Acly was my dinner partner on the left.

Kati Blalock, center, is always fun at a party. Love her.

Kati Blalock, center, is always fun at a party. Love her.

Andrew Noye introduced each wiine. He did a great job. Even made me like chardonnay.

Andrew Noye introduced each wine. He did a great job. Even made me like chardonnay.

The summer salad of cooked and raw vegetables with a yellow bell pepper vinaigrette was so pretty. It was served with a 2008 Hartwell Vineyards sauvignon blanc, which had strong grapefruit notes.

The summer salad of cooked and raw vegetables with a yellow bell pepper vinaigrette was so pretty. It was served with a 2008 Hartwell Vineyards sauvignon blanc, which had strong grapefruit notes.

Folks were getting a little friendly at this point. Here are Ellen Robinson and Jeff Chapman.

Folks were getting a little friendly at this point. Here are Ellen Robinson and Jeff Chapman.

Vicki Chapman and Joe Ben Turner were dinner partners.

Vicki Chapman and Joe Ben Turner were dinner partners.

Drs. Penny Lynch and Kimbro McGuire

Drs. Penny Lynch and Kimbro McGuire at dinner

Sweet corn ravioli with rabbit, country ham and truffle ragout. Served with a 2007 Martinelli Sonoma chardonnay. I didn't even mind the butter and new oak flavors because it was so well-paired with the food. (If it hadn't been for the rabbit, this would have been my favorite course. Just can't eat Thumper.)

Sweet corn ravioli with rabbit, country ham and truffle ragout. Served with a 2007 Martinelli Sonoma chardonnay. I didn't even mind the butter and new oak flavors because it was so well-paired with the food. (If it hadn't been for the rabbit, this would have been my favorite course. Just can't eat Thumper.)

This was such a fun group. Robin Turner, right, is lovely and amusing.

This was such a fun group. Robin Turner, right, is lovely and amusing.

Next came red snapper with tomato vinaigrette and summer bean and shrimp fricasse. Wine: 1999 Robert Sinskey reserve pinot noir.

Next came red snapper with tomato vinaigrette and summer bean and shrimp fricassee. Wine: 1999 Robert Sinskey reserve pinot noir.

This tenderloin of heritage pork was served with a smoky eggplant red pepper stew with a sourwood honey and vinegar sauce. The wine was a 2006 Outpost zinfandel which Noye described as "a quintessential American varietal."

This tenderloin of heritage pork was served with a smoky eggplant red pepper stew with a sourwood honey and vinegar sauce. The wine was a 2006 Outpost zinfandel which Noye described as "a quintessential American varietal."

Even the coffee was elegant and awesome.

Even the coffee was elegant and awesome.

Dessert was Peach Mabel malted vanilla ice cream, blueberries, crispy meringue and brown butter crumbles.

Dessert was Peach Melba, malted vanilla ice cream, blueberries, crispy meringue and brown butter crumbles.

Here is a peek inside that goblet. Delish.

Here is a peek inside that goblet. Delish.

Finally it was time to bid farewell to two folks who led the effort to make the night so special: Bernadette Doyle and Chef Rick Mace.

Finally it was time to bid farewell to two folks who led the effort to make the night so special: Bernadette Doyle and Chef Rick Mace.

As we left, I thanked Chef and asked him what’s his favorite thing to make. His answer surprised me. Macaroni and cheese and fried chicken! I bet it’s fabulous.

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8 Responses to The most elegant, delicious meal in Knoxville

  1. Judith Foltz, on August 17th, 2011 at 5:18 pm said:

    Won’t miss this event next year! What a fabulous meal and Cynthia, I cannot believe you actually had a chardonnay!!! Wish I could have been there!

  2. Stephen A Brown, on August 17th, 2011 at 5:52 pm said:

    A bargain at $300. Great story and pics Mox. Very good menu and wine pairings. Sorry I missed it!

  3. Cynthia Moxley, on August 18th, 2011 at 12:26 am said:

    Judith: I can’t believe how good the chard tasted with the dish. But as a drinking wine, like during cocktails, I could not take it.

    Stephen, I would have loved it if you could have been there! I can’t believe you didn’t make fun of me for not eating Bugs Bunny’s relative!

  4. monique anderson, on August 18th, 2011 at 7:18 am said:

    Those Knox Heritage dinners are just great. Obviously, Bruce and I need to attend another one.

  5. Cynthia Moxley, on August 18th, 2011 at 7:47 am said:

    You are right, Monique. They are a blast. We try to go to one a month during the season they are available. Join us next year.

  6. Ellen Robinson, on August 18th, 2011 at 11:25 am said:

    I will never forget that meal! Chef outdid himself! That tomato course was out of this world. What a special evening — thanks for the excellent way you’ve helped me remember it, Mox.

  7. Susan Napier-Sewell, on August 22nd, 2011 at 12:18 pm said:

    I would have loved to have been there. Looks scrumptious, with a side order of fun. Thank you for the images!

  8. Cynthia Moxley, on August 24th, 2011 at 11:28 pm said:

    Thanks for your post, Susan. You need to come next year if they do it again. Well worth it.

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