My husband, Alan Carmichael -- the one with the massive sweet tooth -- was pleased to discover Blackberry Farm's strawberry rhubarb jam to put on his biscuits.
If you attended last weekend’s International Biscuit Festival in downtown Knoxville and you didn’t opt for the $10 all-you-can-eat Biscuit Breakfast or the $5-for-five-biscuits tasting on Biscuit Boulevard, you could have gone for the $85-per-plate Blackberry Farm Biscuit Brunch. It just depends on what you were in the mood for.
As for me, I’m always in the mood for Blackberry Farm.
And boy did I luck up! Not only were Alan and I assigned to a table with our good friends Sheena McCall, Melinda Meador and Milton McNally, but we also got to share brunch with one of my favorite cookbook authors of all time — Nathalie Dupree.
Under a huge tent set up on the Krutch Park Extension, we sat down to hot biscuits (on which Alan happily slathered the aforementioned jam) and Bloody Marys.
BIG Bloody Marys!
When someone at the table mentioned that the Bloodies could use a little more zing, I remembered that, having just returned from a conference in New Orleans, I had a tiny bottle of Tabasco in my purse. (Those little things are ubiquitous in New Orleans.)
It gave its all for our table! "Much better," said a satisfied Melinda.
Milton McNally and Melinda Meador
Sheena McCall butters her biscuit. A popular activity this weekend!
Alan and Nathalie Dupree discussing their mutual friend John Seigenthaler
Chef Josh Feathers of Blackberry Farm has overseen this brunch for three years. Here he poses with WBIR's Erin Donovan, the emcee of the Mr. and Miss Biscuit contest. I think she had her picture taken more than anyone!
Nobody paid much attention to the popcorn boxes on our tables -- until Chef Feathers announced from the stage that they contained pimento cheese popcorn!
A great accompaniment to the Bloody Marys.
And then the first course came out. It was a savory little cheesecake served with strawberries and beets. “Springtime in Tennessee means strawberries and beets,” Chef Feathers said. “They go together.” The cheesecake was made with a cheese from Blackberry Farm called Brebis, a very mild, soft cheese.
Brebis cheesecake with strawberries and beets: an unusual but perfect combination
Between courses, I table hopped to see who was in the sold-out crowd.
Susan Whitaker, commissioner of the Tennessee Department of Tourist Development, left, and Knoxville Mayor Madeline Rogero
Kim Bumpas, interim head of the Knoxville Tourism and Sports Corporation, and Dave Jones of the Dept. of Tourist Development
Dr. Joe Graves and Janet Testerman
Then it was time for the second course, which Chef Feathers said was a tribute to “gas station food.” But whereas in a gas station you might have pickled pigs feet, we had bacon pickled pork cheek with Anson Mills grits, ramps, wilted lamb quarter and Bloody Mary sauce! A vast improvement in my book.
Chef explained that ramps are wild onions that grow all over Appalachia and lamb quarter is "a weed that is growing in your garden."
This was the second time in a week that I had been served lamb quarter. Chef Feathers said it is great to use as a substitute for spinach. It is heartier than spinach, he said. I really liked it.
Michelle Malone provided interesting music for us.
Sisters Nora and Ellen Robinson
A lot of folks, including Nora, were taking photos of the food.
C.J. Casteel, left, and Moxley Carmichael's Scott Bird (We at MoxCar are a social bunch!)
Gay and Bill Lyons
Dessert was vanilla pot de creme with South Carolina strawberries. Yummy.
Our friend Mickey Mallonee, a tireless Biscuit Fest volunteer, stopped by our table.
Nathalie Dupree chatted with her longtime cookbook co-author Cynthia Graubart. They had a biscuit demonstration following the brunch.
Rebecca McCormick, left, of Gannett News Service in Hot Springs, Arkansas, and Jennifer Cole of Southern Living
And then it was nap time!
Today, I am officially withdrawing as a subject of Blue Streak photographs.
Oh, Alan! You are the best subject ever!
Pretty fancy gas station food, indeed. Alan, you’re such a good sport–you know you’ll be posing standing next to something wacky before long. Mox–If you liked the beets/strawberries combo, you can buy a jar of Blackberry Farm’s pickled beets & strawberries at Just Ripe. I used some on goat cheese crostini recently. Yum!
Interesting – I’ve never heard of lamb quarter, but I’ll have to look for it. It’s always so much fun to read about your (and Alan’s) adventures! You take a mean photo, Alan!
Alan you are not the subject, you are the VERB.
From the biscuits to dessert, the whole meal was wonderful. My first Biscuit Festival…I’m hooked!
Cynthia, I owe you a pocket size bottle of Tabasco!
John: Hahaha! So true! Nora: Join the club! We all are hooked! Melinda: We should make all our friends carry them — for emergencies.
Katie: Lamb quarter actually is delicious. Gay: Great tip on the strawberries and beets! Thanks.
Alan makes a great subject, verb, and adjectives in between. Thanks for sharing lamb quarters, pictures of people I’ve always wanted to meet, and that beautiful food! (Does that Southern Living lady want to take you on the road with her to write and take pics? Hope not. We need you in K-town!)
My first Biscuit Festival and I loved it. The Blackberry Farm brunch was great fun – delicious food and fun friends. Sign me up for next year!
Rusha: Thanks! I certainly agree about Alan! You and Bert need to come to the Blackberry Biscuit Brunch next year. Sheena: You are a lively and entertaining tablemate! Let’s do it again!
About the Author
What You’re Saying
What’s Hot
My Favorite Blogs
Archives