Friends Tim Young and Monique Anderson checking out the charming table set up for dinner in the wine cellar of Cherokee Country Club.
In our fun quest to redeem all the auction items we’ve purchased over the past few years, we recently hosted a dinner party for six in the wine cellar of Cherokee Country Club. I didn’t even know this warm, romantic spot existed until Executive Chef David Pinckney told me that’s where our dinner would be.
Part of the reason I’m posting this is because I see this item offered at auctions in Knoxville from time to time and I wanted you to see how terrific it is. Just don’t bid against me! (Kidding.)
Bruce Anderson checks out some of the wine.
In addition to Cherokee’s own wine, the wine cellar holds special bottles belonging to members. Here’s a shelf of wine belonging to the Hartmanns! (Don’t worry — we didn’t touch it!)
First course was salmon tartare.
Sparkling wine from J Vineyards in Sonoma’s Russian River Valley was a happy accompaniment. The vineyard is named J for its founder, Judy Jordan. Cute.
Here’s to a fun night!
We wandered around between courses studying the goods. Here’s my husband, Alan Carmichael. (Honey, I don’t think we were supposed to touch those!)
Kris was our endearing server who did an outstanding job.
Jeff Cupp, left, and Tim Young looking around.
Monique and Bruce Anderson settling in for the next course.
Lobster French toast! No kidding. It was amazing.
I know I am famous for my dislike of chardonnay. But when it’s paired with a dish by someone who knows what they are doing, I love it. This was.
Chef David Pinckney stopped in to say hello.
Jeff and Tim taking a pause.
Duck confit with sweet potato gnocchi. ( I love gnocchi.)
This delicious pinot noir went well with it.
The pomegranate sorbet interlude was a refreshing palate cleanser. (This photo is by David Pinckney, taken in the kitchen and emailed to me because I forgot to take one!)
Jeff and Monique stretching their legs before the next course.
We were getting pretty full by the time the buffalo tenderloin and roasted carrots, squash and mushrooms were served over celery root puree!
But we were able to wash it down with this red wine blend that paired perfectly.
Chocolate creme brulee was the sweet conclusion.
Along with this beautiful and bubbly sparkling rose.
Monique and Bruce as the evening drew to a delicious close.
What a wonderful meal in a wonderful setting. Thanks to Chef Pinckney and Cherokee Country Club for the enchanting experience.