For many years around here, the basic charity fund-raising event entailed cocktails and a silent auction followed by dinner, a live auction, and dancing to an out-of-town band. Or, as one wag said recently, “You pay to get in and then you pay to get out!”
Today, it seems, the paradigm has shifted and the newest charity fund-raising event has become an evening of wine and food pairings. I’ve been to four such galas in the past month alone. So I can tell you with some authority that this trend is better than the previous one!
The latest one was this past Saturday and benefited the University of Tennessee School of Music. Held at Cherokee Country Club, it featured wines from nearby Biltmore Estate which Cherokee’s chef, David Pinckney, paired with dishes of his own creation. The great thing about these evenings is that you usually learn something. The most important thing I learned Saturday was from Kristine Kocan, field sales coordinator for Biltmore Wines, who said we should not judge today’s Biltmore wines by wines we’ve experienced from them in the past. They have improved since Biltmore got into the wine business some 20 years ago. “Maybe you’ve tasted our wine and maybe it hasn’t been so great,” she told the crowd. “But he have begun outsourcing some of our grapes from California and we’ve added a winemaker from California.”
The evening started with passed appetizers of mini brie with raspberry preserves wrapped in phyllo. They were served with Biltmore Estate Blanc de Blancs, a sparkling wine which Kocan described as “happiness in a glass.” The wine was good but I can’t speak to the appetizers because I never was offered one. But it sounds like a great combination.
Soon, we were called to dinner. The first course, fresh Maine lobster cocktail with lemon grass vinaigrette and micro greens, was served with Biltmore Reserve North Carolina Chardonnay 2009. Both were awesome.
The couple pictured above, Joe and Judy Hill, are one of those stories you read about that makes you so proud to call Knoxville home. They moved here six years ago from Vero Beach, Florida. They searched the country with their “wish list” of what they wanted in a community. And after a year-and-a-half search, they selected Knoxville. Of course, I asked them what was on that list. Here it is: a change of seasons but no hard winter; a close-in airport; a major university; a plethora of cultural activities; a chance to live on the water; beautiful hills. Doesn’t this give you something to think about?
Next course was hickory grilled aged center cut filet of beef with cabernet truffle glaze, three potato gratin with asiago and blue cheeses, and haricot vert. It was paired with two wines. I loved the chance to taste both with the food. The wines were Biltmore Reserve Alexander Valley Cabernet Sauvignon 2008 and Antler Hill Napa Valley Syrah 2006. I liked the Syrah better.
I’m embarrassed to say I forgot to take a picture of this course until we all were almost finished. Basically, it looked like a filet mignon. But it was heavily charred. On purpose, I assume, to complement the flavors in the red wine. (Sorry about that.)
My advice to you: get on this great fund-raising bandwagon before they revert back to the auctions! This is so much better.
Music on Saturday night was by a School of Music student jazz combo — and it was terrific. The funds raised support the UT School of Music’s scholarship fund. If you would like to donate, here’s an email address to get info: [email protected].
I love this new trend! And I enjoyed reading the couple’s story of why they chose Knoxville. I’ve been here 6 years myself and I couldn’t agree more. This is the greatest place to live by far. We have all the good stuff that big cities have to offer, minus the bad stuff that usually comes along with the big city. Knoxville is everything that New Orleans is not! Still the words I use to describe to old and new friends when asked why I chose Knoxville after Katrina. I love this place!
And we are glad you are here, Shaun! I, of course, agree about how great Knoxville is!
Very nice, all of it. Though, on the mango sorbet, if it is made just with pureed mango and a little bit of honey, it will pair fine with a solid white wine. Riesling always works. It is the sugar that makes it difficult on the palate. Pear/Cranberry sorbet, unsweetened works. So, does grapefruit. Depends on the dishes, but leaving the sugar out helps. And, as you say, not a bad time to enjoy some sparkling or mineral water.
Oh wow! My parents were addicted to watching the late Louis Rukeyser on PBS. I didn’t know that his brother lived in Knoxville. The family resemblence is strong.
John: great points. And you are correct. Even the woman from Biltmore explained that it was the sugar in the sorbet that was the issue for the wine. She also said she doesn’t believe much in pairing desserts with wine — unless it is a very sweet wine. But I kinda like chocolate with deep red wine.
Frank: Bill Rukeyser came here with Whittle Communications, if I’m not mistaken. And he’s been here ever since. He has an office in the First Tennessee Bldg.
Thank you, Cynthia for being there and for this wonderful article. It’s amazing how this article makes me realize how the efforts put into this event makes it all worthwhile.
As a member of the UT School of Music Board of Advisers I am proud to be a part of this event.
I look forward to seeing you again at our “Second Annual Wine Dinner” and hopefully many of your followers.
Thank you, Cynthia, for being there and for these beautiful pictures and comments. It was truly a lovely evening and we appreciate your sharing it all with us in this meaningful way. it makes us enjoy it all over again through such wonderful and lasting memories!
Glo and Susan: thanks for your sweet comments! Love to come again! You all did great job.
About the Author
What You’re Saying
What’s Hot
My Favorite Blogs
Archives