Guest Ranee Randby enjoying the intermezzo during the seven-course chef’s table. She looks happy, doesn’t she?
The good folks at Sweet P’s Barbeque and Soul House had another of their occasional chef’s tables last month and we were lucky enough to snag seats. As you may recall from a previous post (click here), owners Christopher and Jonathan Ford started these as a way to allow their chefs, Josh Russell and Eddie Faircloth, to have a break from flat-out barbecue cookery and do something a little more creative.
The (very loose) theme for this meal was “reflections from Knoxville’s sister cities.” Inspiration came from the seven cities with which our fair town has forged a sisterly relationship: Chelm, Poland; Chengdu, People’s Republic of China; Kaohsiung, Taiwan; Larissa, Greece; Muroran, Japan; Neuquen, Argentina; and Yesan County, South Korea.
It was a little easier to stick to the farm-to-table concept this time than it was at Sweet P’s last chef’s table, which was held in the dead of winter. “Eighty percent of this meal was picked yesterday,” Chris Ford said at the start.
My advice is to get on board this train the next time. It will be announced on the Sweet P’s website. All of us guests were just blown away by the caliber of the food. There were great wine pairings, as well, thanks to the folks at Ashe’s Wines & Spirits, to whom Chris took the menu to seek suggestions.
April Faircloth, wife of one of the chefs, brought these from their garden. I loved the parsley used as greenery!
First course was buckwheat blinis with creme fraiche and caviar.
Chris Ford’s mother, Dawn Ford, tries out one of them. This course was a nod to Chelm, Poland, due to the caviar and the hearty dark bread, I assume.
Chris Ford with the wine for the first course.
Here it is.
We sat down to miso soup with micro greens and herbs, also from the Faircloths’ garden. It was inspired by Muroran, Japan.
Ranee liked!
This vinho verde was the wine pairing.
Server Tyler Rogers was a busy man.
Here are those hard-working chefs: Josh Russell, left, and Eddie Faircloth.
This course — mapo tofu — was out of this world! Christopher’s father, Richard Ford, a devoted meat eater, even liked it. It was inspired by Chengdu in Szechuan province in China.
Cary Zimmerman, CEO of Collier Restaurant Group and an avid foodie, asked for seconds!
Charlie Peroulas, owner of the iconic Pizza Palace on Magnolia Avenue, also approved.
These squash blossoms were amazing. One was stuffed with goat cheese and tempura fried. The other was baked and served with yogurt honey. The inspiration was Larissa, Greece.
Richard Ford hates all things squash — but he had to admit he liked these.
When the pinot noir came out, we knew we were moving in to red meat territory.
Beef carpaccio with Detroit red beets, golden turnips and red turnips. Also inspired by Chelm, Poland, where beets reign supreme.
Mary June and Jason Thompson.
Jonathan Ford and Lisa Warren.
I loved the look of the long table which was set up just for this occasion.
The intermezzo was a dinosaur kale chip topped with Mediterranean arborio rice with tomatoes, dill and mint. Yum.
Then came the entree — Sunburst trout in a pouch, whose inspiration was Neuquen, Argentina, a country with a huge influx of immigrants.
“The best thing about this dish,” Chris Ford said, “is cutting it open and smelling the aromatics, especially the lavender.”
One of Alan’s favorite white wines, Acrobat pinot gris, was served with the fish.
One dessert was candied sweet potato lollipops with black sesame seeds.
The other was sweet potatoes suspended in aspic with pickled walnuts. Interesting. Inspired by Yesan County, South Korea.
Dessert wine was called Bug Juice, a moscato.
So, there you have it. An awesome, awesome meal in an unassuming little South Knoxville joint. Bravo!
The Ford family: From left, Richard, Dawn, Christopher and Jonathan.
Delicious dinner. I am not a big tofu eater, but I was surprised about how tasty that dish was.
We love Sweet P’s, and this looks incredible. Love the concept! I’ll have to keep an eye out for the next opportunity.
Lauren: I will let you know when I hear about the next one. I think you and John would enjoy it.
Thank you for this lovely blog. The food was delicious (said the Mom). No it really was and wine was well paired. We will start a list of anyone interested in attending the next dinner.
Thanks, Dawn! Please put Alan and me on the list. And Lauren and John Miller.
Please add us, Dawn and Cyn!!
Thanks, Allyn!
I want to go!
Oh, wonderful. Thank you, Cynthia and Dawn!
Who knew a squash blossom was so tasty?? And the tofu— I could go on and on about every course. It was a wonderful evening of food, friends and fun! Can’t wait for the next one. Sweet P’s is loaded with talent!
Such a creative menu!
Love the Ford Family. Dawn, please add me to the list too!!
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