Just another Sunday on a tilapia farm

This stunning dessert is popcorn panna cotta prepared by Chef Robert Allen for the latest Trust Fall dinner.

This stunning dessert is popcorn panna cotta prepared by Chef Robert Allen for the latest Trust Fall dinner.

Until a few Sundays ago, I had never been to a tilapia farm — much less eaten dinner in one. But now, thanks to the super creative and talented folks who host the Trust Fall dinners, I have done both.

The latest of these clandestine and fun gatherings was held at Eco-Rich Farms in Greenback, Tenn. Eco-Rich, owned by Jeff and Trish Dean, is an aquaponic farm that combines the raising of tilapia and vegetables. Aquaponics is a sustainable food production system that produces foods grown with no chemicals, no pesticides, no herbicides and non-genetically modified organisms. It is a closed system housed in a greenhouse that produces fish and produce year-round without soil. It differs from a hydroponic operation, Jeff Dean explained, in that with hydroponics, you do have to use chemicals.

“The fish and their byproducts make the operation possible,” Dean said. “The fish could live without the plants, but the plants can’t live without the fish.” This is a new operation for the Deans, who moved to Tennessee from Michigan and New Jersey. He is a commercial airline pilot by profession. “I just want a clean planet. It’s a passion,” he said.

The Trust Fall dinners — this was the seventh one — are a series set up by a group of anonymous foodies. Each dinner features a local chef who prepares a special dinner in a secret (until the last minute) location. They sell out within minutes of going on sale. One interesting fact about the dinners: You have to trust the chef. No special diets or preferences are taken into consideration. That’s the “trust” part of Trust Fall.

The dinner at Eco-Rich farms was prepared by Chef Robert Allen of Citico’s Restaurant & Club in Lenoir City.

For more information about upcoming Trust Fall dinners or to be notified when tickets go on sale, just go to the Trust Fall website (click here) and sign up.

A beautiful table setting greeted us in the huge greenhouse at Eco-Rich Farms.

A beautiful table setting greeted us in the huge greenhouse at Eco-Rich Farms.

My husband, Alan Carmichael, picked up our signature cocktails from the bar: elderflower gin fizzes. Light and refreshing.

My husband, Alan Carmichael, picked up our signature cocktails from the bar: elderflower gin fizzes. Light and refreshing.

Chef Allen's cute wife, MacKenzie Allen, passed the first hors d'oeuvre: salami-wrapped arugula. The beautiful arugula was grown in the greenhouse.

Chef Allen’s cute wife, MacKenzie Allen, passed the first hors d’oeuvre: salami-wrapped arugula. The beautiful arugula was grown in the greenhouse.

Here's a closer look.

Here’s a closer look.

 

Meanwhile, we took the opportunity to examine the tilapia tanks. Here's Mickey Mallonee gettijng up close and personal with the fishies.

Meanwhile, we took the opportunity to examine the tilapia tanks. Here’s Mickey Mallonee getting up close and personal with the fishies.

 

The tilapia are moved to different tanks as their growh progresses. These are some of the larger ones.

The tilapia are moved to different tanks as their growth progresses. These are some of the larger ones.

 

Here's what benefits from the treated fish poop.

Here’s what benefits from the treated fish poop.

Eco-Rich sells mostly to restaurants such as nearby Citico's.

Eco-Rich sells mostly to restaurants such as nearby Citico’s.

This gives you an idea how the system works. No soil.

This gives you an idea of how the system works. No soil.

Eco-Rich owners Jeff and Trish Dean generously opened the farm to us.

Eco-Rich owners Jeff and Trish Dean generously opened the farm to us.

Sous-vide rabbit with pancetta and Taleggio cheese. "Sous-vide" means it was sealed in plastic and immersed in hot water to cook.

Sous-vide rabbit with pancetta and Taleggio cheese was another passed hors d’oeuvre. “Sous-vide” means it was sealed in plastic and immersed in hot water to cook.

Guests Scott Bird, left, and Michael Higdon.

Guests Scott Bird, left, and Michael Higdon.

Buffalo rabbit wings. (I didn't know rabbits had wings! But I swear that's what they said.)

Buffalo rabbit wings. (I didn’t know rabbits had wings! But I swear that’s what they said.)

Nathan Higdon enjoyed them.

Nathan Higdon enjoyed them.

So did Steve Hancock.

So did Steve Hancock.

Mickey Mallonee, left, with Helen Harb

Mickey Mallonee, left, with Helen Harb

Tracy Tramel, left, and Marian Epps

Tracy Tramel, left, and Marian Epps

Soon it was time to take our seats.

Soon it was time to take our seats.

First course was watermelon two ways. In the spoon is a watermelon sphere served with feta and mint.

First course was watermelon two ways. In the spoon is a watermelon sphere served with feta and mint. Wine pairing was a non-vintage Gruet Blanc de Noirs.

A few feet away, the kitchen staff were busily plating.

A few feet away, the kitchen staff were busily plating our next course.

The salad course featured red curry lamb prosciutto with homemade ricotta, deer tongue greens and honey comb. It was paired with a 2010 Melville Estate Viognier-Verna's.

It featured red curry lamb prosciutto with homemade ricotta, deer tongue greens and honey comb with rice crackers. It was paired with a 2010 Melville Estate Viognier-Verna’s.

Chef Richard Allen described the food for us.

Chef Robert Allen described the food for us.

Nathan Osborne, former bar manager at Blackberry Farm, did a fantastic job with the beverage pairings.

Nathan Osborne, former bar manager at Blackberry Farm, did a fantastic job with the beverage pairings.

Alyse Wieland and Tommy Smith

Alyse Wieland and Tommy Smith

Terri and Eddie Jessup

Terri and Eddie Jessup

Steve and Becky Hancock

Steve and Becky Hancock

Christine Collins and Nathan Higdon

Christine Collins and Nathan Higdon

Mole carnitas with fava beans and saffron split peas featured pork belly from nearby Century Harvest Farm. "Everything about this dish is perfect!" raved Helen Harb, who was seated next to me. I agreed.

Mole carnitas with fava beans and saffron split peas featured pork belly from nearby Century Harvest Farms. “Everything about this dish is perfect!” raved Helen Harb, who was seated next to me. I agreed.

I am not much of a beer drinker (except an occasional Miller Lite), but the Gotta Get Up to Get Down Coffee Milk Stout was delicious with it.

I am not much of a beer drinker (except for an occasional Miller Lite), but the Gotta Get Up to Get Down Coffee Milk Stout was delicious with it.

The can was a hoot! I would never have guessed it contained beer.

The can was a hoot! I would never have guessed it contained beer.

Next was smoked tilapia with greens grown on site and Georgia olive oil. "That tilapia was in the tank two and a half hours ago," noted Jeff Dean.

Next was smoked tilapia with greens grown on site and Georgia olive oil. “That tilapia was in the tank two and a half hours ago,” noted Jeff Dean. Interestingly, the course was paired with a Rusty Nail made with Teeling Irish whiskey. It worked.

At this point, we were instructed to pick up our things and go outside to stretch our legs. When we came back, we were asked to change seats so we were sitting beside someone new. This was a great idea.

Here's the view when we went outside.

Here’s the view when we went outside.

Ryan and Caroline Levenson

Ryan and Caroline Levenson

When we returned, we were served pho -- a Vietnamese noodle soup. But in this case, the noodles were made of shrimp paste! It was paired with a 2006 Maison Michael Shaps Nuits St. Georges.

When we returned, we were served pho — a Vietnamese noodle soup. But in this case, the noodles were made of shrimp paste! It was paired with a 2006 Maison Michael Shaps Nuits St. Georges.

My favorite part of pho is the dish of "add ins" that are passed around.

My favorite part of pho is the dish of “add ins” that are passed around.

I was getting pretty full by this point, but the dishes kept coming!

Here's veal rib with potato Dauphine and sweet peas. Over the veal is a morel and mushroom reduction.

Here’s veal rib with potato Dauphine and sweet peas. Over the veal is a morel and mushroom reduction. The wine was a 2008 Ca’ Bianca barolo. “Don’t drink young barolo,” Nathan Osborne cautioned. “They are mean and in your face!”

And then that delicious popcorn panna cotta which was served with a 2007 Prager Aria white port.

And then that delicious popcorn panna cotta, which was served with a 2007 Prager Aria white port.

It is customary to sign the back of the wooden chargers at Trust Fall dinners.

It is customary to sign the back of the wooden chargers at Trust Fall dinners.

The next Trust Fall dinner is May 24 and features three chefs: Matt Gallaher of Knox Mason, Trevor Stockton of RT Lodge, and Dustin Busby of Century Harvest Farms and Just Ripe. It sold out in about three minutes!

Click here for a great WBIR-TV story about Eco-Rich Farms.

 

 

 

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6 Responses to Just another Sunday on a tilapia farm

  1. Rusha Sams, on May 11th, 2015 at 3:39 pm said:

    An awesome dinner, or at least that’s how it looks on your awesome blog. Thanks for sharing not only the food but also the plating, the view outside, and the guests. A great night, no doubt!

  2. Cynthia Moxley, on May 11th, 2015 at 4:16 pm said:

    Thanks for the kind words, Rusha. I think you and Bert would love these Trust Fall events. You should come to one soon!

  3. Alan Carmichael, on May 11th, 2015 at 6:31 pm said:

    Trust Fall dinners are known for being unusual, and this one lived up to the billing. The food was delicious.

  4. cmmoxley, on May 11th, 2015 at 8:51 pm said:

    I agree, Alan. As you know, there are several things I “don’t eat” that I always eat at these dinners. And drink. I am grateful for the “push.”

  5. Monique Anderson, on May 12th, 2015 at 10:18 am said:

    Wow! I think these dinners look so interesting. You have such a fun life!

  6. J. Nathan Higdon, on May 13th, 2015 at 9:50 am said:

    Similarly, I enjoyed the “push” to eat things that I wouldn’t otherwise choose for myself. It was a wonderful evening! Sadly, I will be traveling during the next one. 🙁

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