Historic church at 800 Luttrell Street
When this turn-of-the-century church at 800 Luttrell Street was actually used as a church, I bet they never served iced tea like was served there Saturday night. The tea at this very special of Knox Heritage’s “Summer Suppers” series was laced with vodka to make a signature cocktail called an ice pick. Boy did they go down smoothly! (And quickly!)
Our genial host, photographer Charles Brooks
Charles Brooks, one of Knoxville’s best photographers (and a favorite of ours at Moxley Carmichael), purchased the old church in Knoxville’s 4th and Gill area in 1979 and turned it into his photography studio. He’s decorated it with vintage photo equipment which, when combined with his modern equipment and backdrops, makes a fascinating venue for a gathering.
About 70 folks attended the sold-out fundraiser for Knox Heritage and feasted on a “church supper” themed dinner: fried chicken, pork chops and a series of the best casseroles I’ve ever put in my mouth. Four desserts were offered, but the clear stand-out was the peach shortcake, another covered-dish supper staple.
The evening included several unexpected treats: Brooks had set up an authentic photo booth for guests to pose in and, as they left, each was allowed to select a historic photo from Brooks’ collection to take home.
I’m telling you, these Knox Heritage Summer Suppers are a delight and offer one-of-a-kind experiences in some of the most interesting locales in East Tennessee. My recommendation: see if you can still sign up for one! Click here for info.
Mike Reynolds staffs the check-in station, which is actually a cart used by another host, Kristen Faerber, for her booth called Just Ripe at the Market Square Farmers' Market.
In the church foyer is a Lady Liberty made of papier mache! Guest Bob Whetsel poses with her.
Craig Dillenbeck staffed the photo booth, which was a big hit.
Annette Brun offered cucumber rounds topped with radish cream cheese dip and smoked trout.
Guest Corinne Patrick tries one.
Guest Richard Ford tasted the mushrooms stuffed with Italian sausage offered by Diana Osickey.
Bartender John Palk, a Knox Heritage volunteer, served the very popular "ice picks."
For traditionalists, like me, volunteer Stephen Hackney provided the fruit of the vine.
Doesn't this set-up look exactly like real church suppers you've been to?
One of the hostesses, Sara Martin, chats with guests Kevin Wright and Scott Bird of Moxley Carmichael. They are standing in front of huge photography lights.
Enjoying cocktails, from left: Seaton Bradford, Marilyn Toppins, Wayne Toppins, Jim Ryan and Michael Combs.
From left, Randall De Ford, Finbarr Saunders, and Culver Schmid, who was one of the hosts
Pat and Morgan Fitch attended.
Elaine Clark helped out the bartenders.
This group calls themselves Music Therapy. They performed in the choir loft.
Tons of vintage photo equipment provided visual interest.
I loved the light fixtures.
Hahaha! A gum machine filled with rolls of film.
Gail Jarnigan and John Cate. Don't you love her silver coat?
After about an hour, the crowd started getting restless.
Time to dig into the buffet! Yummy.
This was my hubby's plate.
Peach shortcake was one of four desserts, if you can believe it!
Tim Robinson helps with dessert service.
Dan and Pamela Chips enjoy the shortcake.
Finbarr Saunders poses with Dawn Ford after dinner.
Gay Lyons poses with her husband, Bill, center, and my husband.
All good things must come to an end! Rosa Mar, left, and Jeannie Dulaney pose with the old clock on the wall.
All the food was fabulous. But I had to give a shout-out to Allison Easterday who made a to-die-for sweet Vidalia onion casserole. She said she would e-mail the recipe. And if she does, I'll post it here. Oh my God, it was good!
Definitely want Allison’s recipe!!
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OK! Yay! Got that recipe! (Love the name, too!)
It’ll Bring Tears to Your Eyes Vidalia Onion Casserole
Ingredients:
1 stick of butter
4 large Vidalia onions, sliced
2 sleeves Ritz crackers, crushed
1 can cream of mushroom soup
2 eggs, beaten
2/3-cup milk
1 cup shredded parmesan cheese
Shredded cheddar cheese
Pinch of salt and pepper
Melt butter in a large frying pan. Saute Vidalia onions over medium heat until clear. Place 1 sleeve Ritz cracker crumbs in bottom of lightly greased 2-quart casserole dish.
Set a large strainer over a mixing bowl and pour Vidalia onions through strainer, reserving the butter that was strained from the onions. Add the Vidalia onions to the casserole dish.
Combine eggs, milk, cream of mushroom soup, parmesan cheese, salt and pepper and pour over the Vidalia onions. Top with cheddar cheese. Add the remaining sleeve of cracker crumbs to the reserved butter, mix and crumble over cheese.
Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly.
Wow!
Cynthia,
Thanks for the great coverage, being a photographer I of course took no photos that evening, hmm?? Perhaps when you tire of that communications thing you might take photos with me.
Charlie
Charlie: At least that would guarantee I’d be on the right side of the camera! Thanks for hosting a fabulous party for a great cause.
This is the first year we have attended the Knox Heritage Summer Suppers and so far we are loving them! Great cause to support, unique venues, great food and cross section of interesting people. What more could you want. Thanks for the recipe – it is yummy.
Great supper. Loved the food and photo booth. Still dream of the peach cobbler (any chance of that recipe?) and the old fashioned ice cream sandwiches.
Margerine: Have asked for that recipe. If I get it, I’ll post it.
What do you do with the Cream of Mushroom soup? Doesn’t say…
Everyone: Knox Heritage board member Gay Lyons is working on compiling a cookbook featuring recipes from all Summer Suppers, including prior years’ suppers. We plan to publish this in 2011. It will be a great addition to any foodie’s bookshelf!
Thanks to the fabulous host committee and particularly Charlie and Candy for their generosity and hospitality!
Katie: Hmmm. You are right. My guess would be that you combine it with the egg/milk mixture. But I’ll try to find out. My copy of the recipe doesn’t say. I’ll correct it when I get clarification. Thanks.
Cynthia: Thanks! I’m not one of those natural cooks, so it’s always best if I follow exact recipes. lol!
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OK, Katie, it’s corrected. Mix the soup in with the eggs, milk, etc. Let me know how it comes out!
Cynthia,
Do you know whose recipe the vidalia onion is? I when I get a recipe from someone else, I always like to include the name of the person I got it from – like Lottie Ann’s Uncle Jimbo’s Marinated Shrimp!!
Glo
Glo: Allison Easterday provided it to us. Not sure where she got it. Maybe she’ll see this comment and let us know. She says she is passionate about cooking and practices law on the side!
Cynthia – Great story and pics, though watch out for that Schmid guy in an apron! I believe an Ice Pick is similar to a new favorite summer drink I enjoy. It is Firefly Sweet Tea flavored vodka and lemonade. Wonderful on a hot day and goes down easy, too easy! We have been calling it a “John Daly”, like an “Arnold Palmer” (tea & lemonade) but spiked! Always enjoy the Blue Streak!
Oh, Tommy, that’s hilarious! Gotta tell Alan about those John Dalys! He’ll love it!
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