Southern Food Writing Conference attracts its own kind of stars to Knoxville — and they like!

Alton Brown at the Tennessee Theatre last month

Alton Brown at the Tennessee Theatre last month

Everybody knows how much fun we all had last month at the International Biscuit Festival, also known as Biscuit Fest. But, to me, something that was even more exciting and fun was the Southern Food Writing Conference that preceded it.

I am wondering if, properly executed, the food writing conference couldn’t go an even longer way to putting Knoxville on the culinary map. After all, in association with the conference (and the festival), we had Food Network star Alton Brown appearing at the Tennessee Theatre and we entertained food bloggers, cookbook authors and writers from publications ranging from McMinn Today and the News Sentinel to Southern Living and Gannett News Service.

“From the beginning, we wanted Biscuit Fest to have a cultural element,” said “Biscuit Boss” John Craig, a local developer who founded the festival three years ago. “At first it was music.”

But soon, Craig said, he chatted with cookbook author John T. Edge, a New York Times columnist and director of the Southern Foodways Alliance in Oxford, Miss., who had some advice for him regarding the festival. “He said to make sure to keep the focus on the food,” Craig said. “Lots of food festivals lose that. You can go to a blueberry festival and never see a blueberry.” Edge also told him there was not a consistent annual conference dealing strictly with Southern food writing. “I was amazed at the support we got,” Craig said. “In terms of impact, the food writing conference brought folks here who have a lot of credibility and folks who can spread the word about Knoxville.”

Rebecca Tolley-Stokes is a food blogger from Tri-Cities. She sat with us at the Blackberry Farm dinner.

Rebecca Tolley-Stokes is a food blogger from Tri-Cities. She sat with us at the Blackberry Farm dinner.

Craig said the writers told him they were impressed not only with the conference, but with Knoxville. “It was great to see a writer from Southern Living stand in Market Square and say, ‘I can’t believe this!'” Craig said.

As for me, I found myself drawn like a moth to a flame to the Southern Food Writing Conference. First of all, although I make my living in public relations these days, my first love and my first career was writing. Secondly, Alan and I are huge restaurant patrons. I’m embarrassed to admit that we eat out five nights a week. Same with lunches. And, thirdly, restaurants are an important part of our business. We currently are helping three new restaurants with their grand openings — Tupelo Honey Cafe on Market Square, Chuy’s in west Knoxville, and Windows on the Park in the Holiday Inn World’s Fair. And we’ve also done work for such local stalwarts as Regas Restaurant, Bonefish Grill, Chop House, Marlin & Ray’s, Wok Hay and the hugely successful Knoxville Restaurant Week.

But, to tell you the truth, the real clincher that got Alan and me to shell out the $300 per person cost of attending the conference was the fact that the fee also covered a dinner at Blackberry Farm. Not a bad idea. Just saying.

So, let me share with you some of the fun scenes and insights from this year’s Southern Food Writing Conference. By the way, Craig said the Southern Food Writing Conference will be back next year. Watch for details.

After a full day of seminars, all the attendees piled into two nice buses waiting for us at the Crowne Plaza. Here, Christy Buchanan of the Knoxville Tourism and Sports Corporation passes out very refreshing Pimm's Cups for the ride to Blackberry Farm.

After a full day of seminars, all the attendees piled into two nice buses waiting for us at the Crowne Plaza. Here, Christy Buchanan of the Knoxville Tourism and Sports Corporation passes out very refreshing Pimm's Cups for the ride to Blackberry Farm.

Alan Carmichael enjoyed the refreshment!

Alan Carmichael enjoyed the refreshment!

We were driven to Blackberry Farm's garden for cocktail hour. I'd never been there before.

We were driven to Blackberry Farm's garden for cocktail hour. I'd never been there before.

Alyssa Voll passes crostini with mint and fava bean pesto.

Alyssa Voll passes crostini with mint and fava bean pesto.

It was such a beautiful evening for cocktails in the garden.

It was such a beautiful evening for cocktails in the garden.

Pork belly biscuits: yum!

Pork belly biscuits: yum!

Ann Goldstine, left, and her sister, Kay Clayton

Ann Goldstine, left, and her sister, Kay Clayton

The gentle Appalachian music was perfect for the occasion.

The gentle Appalachian music was perfect for the occasion.

This lucky calico kitty lives at Blackberry Farm.

This lucky calico kitty lives at Blackberry Farm.

Melinda Meador and Allan Benton of Benton's bacon fame

Melinda Meador and Allan Benton of Benton's bacon fame

John Craig poses with Sharon Benton, center, and Belinda Ellis, who pubishes Edible Piedmont magazine. She formerly was in communications with White Lily in Knoxville.

John Craig poses with Sharon Benton, center, and Belinda Ellis, who publishes Edible Piedmont magazine. She formerly was in communications with White Lily in Knoxville.

I thought the centerpieces were charming.

I thought the centerpieces were charming.

Soon, it was time to walk to the barn for dinner.

Soon, it was time to walk to the barn for dinner.

The rustic tool shed was picturesque.

The rustic tool shed was picturesque.

Inside, we were treated to another cocktail party! Proprietor Sam Beall with Sarah Elder Chabot, the marketing manager of Blackberry Farm, center, with Jennifer Justus, food and culture writer for The Tennessean newspaper in Nashville

Inside, we were treated to another cocktail party! Proprietor Sam Beall with Sarah Elder Chabot, the marketing manager of Blackberry Farm, center, and Jennifer Justus, food and culture writer for The Tennessean newspaper in Nashville

Jack Neely of MetroPulse and Dawn Coppock.

Jack Neely of MetroPulse and Dawn Coppock.

Cookbook author Elizabeth Sims, left, who also is director of marketing for Tupelo Honey Cafe, and Jennifer Cole of Southern Living magazine

Cookbook author Elizabeth Sims, left, who also is director of marketing for Tupelo Honey Cafe, and Jennifer Cole of Southern Living magazine

Alan Carmichael

Alan Carmichael

Angela and Paul Knipple, whose blog is called "From the Southern Table."

Angela and Paul Knipple, whose blog is called "From the Southern Table."

Cookbook author and New York Times columnist John Egerton chats with Kay Clayton.

Cookbook author and journalist John Egerton chats with Kay Clayton.

Bill Alexander makes bark berry baskets.

Bill Alexander makes bark berry baskets.

These are miniature versions of bark berry baskets.

These are miniature versions of bark berry baskets.

OK. Time for the food!

The delicious first course was beet and blue cheese salad. Sam Beall said everything on the plate except the pecans are from Blackberry Farm.

The delicious first course was beet and blue cheese salad. Sam Beall said everything on the plate except the pecans were from Blackberry Farm. Wine pairing was a 2010 Domaine Thomas et Fils La Crele sancerre.

Biscuits were served with sorghum butter.

Biscuits were served with sorghum butter.

While the rest of us sipped win, Colleen Cruze drank -- what else? -- buttermilk! Her family owns Cruze Fairy Farm. Ha!

While the rest of us sipped wine, Colleen Cruze drank -- what else? -- buttermilk! Her family owns Cruze Dairy Farm. Ha!

Colleen with her dad, Earl Cruze

Colleen with her dad, Earl Cruze

This unusual course was North Carolina mountain sunburst trout with smoked Cruze Farm buttermild consomme served with watercress and red turnips. It was served with Chateau Montelena chardonnay, Napa Valley, 2009. Beall said it as "the wine that put California chardonnay and U.S. chardonnay on the map."

This unusual course was North Carolina mountain sunburst trout with smoked Cruze Farm buttermilk consomme served with watercress and red turnips. It was paired with Chateau Montelena chardonnay, Napa Valley, 2009. Beall said this chardonnay was "the wine that put California chardonnay and U.S. chardonnay on the map."

The watercress in that last dish was grown at Blackberry Farm. Executive Chef Joseph Lenn described the Cruze Farm buttermilk as “the best buttermilk on this planet.”

Guinea and dumpings with a poached farm egg, guinea confit, potato gnocchi and hen of the woods mushrooms. This was the best bite of the evening. Served with Belle Glos Las Alturas pinot noir from Santa Lucia Highlands, 2010. Delicious wine, too.

Guinea and dumplings with a poached farm egg, guinea confit, potato gnocchi and hen of the woods mushrooms. This was the best bite of the evening. Served with Belle Glos Las Alturas pinot noir from Santa Lucia Highlands, 2010. Delicious wine, too.

We were feeling pretty full when they brought out the beef course! Grilled and braised Painted Hills beef on an open faced biscuit with carrots, lamb's quarters and fava beans. Paired with Chateau Montelena cabernet sauvignon from Calistoga Napa Valley, 2009. Lamb's quarters are the greens on the plate! Who knew?

We were feeling pretty full when they brought out the beef course! Grilled and braised Painted Hills beef on an open faced biscuit with carrots, lamb's quarters and fava beans. Paired with Chateau Montelena cabernet sauvignon from Calistoga Napa Valley, 2009. Lamb's quarters are the greens on the plate! Who knew?

Then, a tiny taste of biscuit ice cream with strawberry jam!

Then, a tiny taste of biscuit ice cream with strawberry jam!

Dessert was biscuit cuillere (translation: sponge finger) with chocolate mousse and raspberries. Delish.

Dessert was biscuit cuillere (translation: sponge finger) with chocolate mousse and raspberries. Delish.

Chef Joseph Lenn

Chef Joseph Lenn

Alan and I enjoyed sitting with Pat Chester, the publisher of McMinn Today and Monroe Today, and Rebecca Tolley-Stokes, who writes the blog Potlickerry.

Alan and I enjoyed sitting with Pat Chester, the publisher of McMinn Today and Monroe Today, and Rebecca Tolley-Stokes, who writes the blog Potlikkery.

The next day, after some interesting seminars and speeches, we all piled into another bus and, this time, headed to East Knox County for a visit to Cruze Dairy Farm.

Jaanki was frying up corn cakes for everyone.

Jaanki was frying up corn cakes for everyone.

Cute welcome sign

Cute welcome sign

Shaun Chavis is cookbook editor and food journalist from Birmingham.

Shaun Chavis is cookbook editor and food journalist from Birmingham.

Cristina offers buttermilk.

Cristina offers buttermilk.

Colleen slathers the best buttermilk biscuits I've ever tasted with butter.

Colleen slathers the best buttermilk biscuits I've ever tasted with butter.

The most popular residents of a dairy farm

The most popular residents of a dairy farm

Mary Constantine, food writer for the News Sentinel

Mary Constantine, food writer for the News Sentinel

Ayaka serves up salted caramel ice cream. It was so good!

Ayaka serves up salted caramel ice cream. It was so good!

And then, all of a sudden, the skies opened up and we were drenched!

And then, all of a sudden, the skies opened up and we were drenched!

We huddled under those tents until is slacked off and we could make a run for our bus.

We huddled under those tents until it slacked off and we could make a run for our bus.

I hope everyone had as much fun as I did. Here is an article Mary Constantine wrote about the Southern Food Writers Conference (click here). And here are three blog posts Rebecca Tolley-Stokes wrote (click here) (and here) (and here). And here is a fantastic recap written by Alabama’s Christiana Roussel (click here).

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7 Responses to Southern Food Writing Conference attracts its own kind of stars to Knoxville — and they like!

  1. Rusha Sams, on June 21st, 2012 at 3:46 pm said:

    Thanks for the interesting pictures and detailed information right down to the buttermilk! Since I couldn’t make it this year, this is the next best thing.

    I’m also thinking that Knoxville can grow the Southern Food Writers Conference into a go-to destination! Thanks, John Craig and others, for a great idea!

  2. Cynthia Moxley, on June 22nd, 2012 at 12:03 am said:

    Rusha: I’m thinking the same thing about the potential of the conference. Hope you can come next year!

  3. MelindaMeador, on June 23rd, 2012 at 4:32 am said:

    It was so exciting to have so many wonderful writers in Knoxville to talk about two of my favorite topics –writing and food! I’m already looking forward to next year!

  4. Cynthia Moxley, on June 23rd, 2012 at 9:54 am said:

    Agree 100 percent, Melinda! John said the dates already are set: May 15 – 18.

  5. Kim Davis, on June 24th, 2012 at 2:24 pm said:

    Your comment, “I am wondering if, properly executed, the food writing conference couldn’t go an even longer way to putting Knoxville on the culinary map,” was spot on. Knoxville already has a culinary buzz from the State Tourism level, and I believe events like the Southern Food Conference can continue to raise attention to the incredible culinary scene we have here in Knox.

    Great post!

    -KD

  6. Susan Benton 30A EATS, on January 24th, 2013 at 2:39 pm said:

    I am a food writer living on 30A on the Gulf Coast, but fell in love with Blackberry Farm 13 years ago and have watched it evolve over several visits. So much so, that we often visit the sister property Dancing Bear when checking on our property in Townsend, purchased on one of the many trips. We love the area, and I am definitely interested in The Biscuit Festival and The Southern Food Writing Conference. I am a member of SFA and I know Alan Benton as I met him at Blackberry during his very first speaking appearance; great man! You did a wonderful job on this article. Best-Susan

  7. Cynthia Moxley, on January 25th, 2013 at 2:06 pm said:

    Hi, Susan: Thanks for your comment! My family lives on the Gulf Coast, as well! In Gulf Shores, Alabama. I hope you can come to the Biscuit Festival and Southern Food Writing Conference this year. I would love to meet you.

    If you want to read more about Blackberry Farm, you can put it in the search box at the top of this blog. I’ve written several other posts about them because, like you, I am a big fan!

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