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West Knoxville NOVEMBER 2017

WestKnoxvilleLifestyle.com

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Kitchen OUT OF THE

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Lifestyle Letter

West Knoxville

A Time to Be Thankful

™

NOVEMBER 2017

hankful: it’s a word that gets tossed around a lot this time of year as November arrives and 2017 begins to draw to a close. And although it typically marks the winding down of the year, November is also a season of beginnings. This month begins the season of giving and the season of receiving. It begins the season of family gatherings and time spent with friends. It’s the month of Thanksgiving Day parades, Black Friday shopping, mom’s traditional holiday dinners and naps on the couch when you’ve had too much turkey ... or casserole ... or pie … But, perhaps most importantly, it’s the beginning of a season of reflection and gratefulness. It’s a time when we honor the veterans who sacrificed life, limb and innocence to defend our great country and the freedoms we celebrate. While we’re incredibly grateful to the brave men and women who have served and continue to serve our great country, and thankful for all of the food, wine and family time November brings—food and wine is this month’s theme, after all—all of us here at West Knoxville Lifestyle are also truly thankful for you.

PUBLISHER

Tom Hickman | Tom.Hickman@LifestylePubs.com ACCOUNT MANAGER

Deborah Duncan | Deborah.Duncan@LifestylePubs.com EDITORIAL COORDINATOR

Lindsey Howard | Lindsey.Howard@LifestylePubs.com CONTRIBUTING WRITERS

Christine Derr, Carolyn Evans, Nicolette Martin CONTRIBUTING PHOTOGRAPHERS

Justin Fee, Colby McLemore

CORPORATE TEAM

When we fill this publication each month with local restaurants, locally-owned businesses and inspiring members of the community, it’s because we’re thankful for everything the place we call home has to offer, and for you—the readers and members of this community— who continue to inspire us to make every issue of this publication special.

CHIEF EXECUTIVE OFFICER

Thank you for taking the time to join us each month as we strive to connect you with your community through meaningful words and beautiful photographs.

OPERATIONS DIRECTOR

And to you, our readers, take some time to think about what you’re thankful for this November. May you find gratitude in the little things, and may the list of what you’re thankful for go on forever. Have a great November, and happy Thanksgiving.

| Steven Schowengerdt

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR

| Sara Minor | Janeane Thompson

EDITORIAL MANAGER EDITORIAL

| DeLand Shore | Brad Broockerd

| Nicolette Martin

| Victoria Perry, Lindsey Howard

AD MANAGER AD COORDINATORS

| Chad Jensen

| Cyndi Harrington, Andrea Thomas Alicia Huff, Adella Wrisinger | Cyndi King, Jessica Sharky, Dana Rudolph, Emily Stout

LAYOUT DESIGNERS

PUBLISHER SUPPORT

| Melanie Carlisle

EXECUTIVE ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

| Randa Makeen

| Michael O’Connell

| Hanna Park, Scott Lavigne

Tom Hickman, Publisher Tom.Hickman@LifestylePubs.com

WestKnoxvilleLifestyle.com ON THE COVER Shelley Cooper, executive chef

of Dancing Bear Appalachian Bistro PHOTOGRAPHY BY COLBY MCLEMORE

West Knoxville Lifestyle | November 2017

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514 W 26th St, Kansas City, MO 64108 Proverbs 3:5-6 West Knoxville Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of West Knoxville’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in West Knoxville Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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November 2017

Departments

Good Times

Around Town

Food & Wine

Culinary Creations

Hot Spot

Realty Report

Lifestyle Calendar

Localâ€™s Choice

West Knoxville L

â„˘

14 Holiday Wine Pairings

Perfect Palates from Jennifer Ingellis, Director of Procurement at Tasting Room

18 Out of the Kitchen

West Knoxville Lifestyle Gets to Know Three Area Chefs

24 Little Chefs

Share the Joys of Thanksgiving Cooking with these Family Recipes

27 Knox Mason: Where Creativity and Innovation Collide

Seasonal Fare with a Southern Focus

Kitchen Design Custom Cabinetry Custom Built in Tennessee

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Good Times

O.P. Jenkins Celebrates 110th Anniverary

O.P. Jenkins Furniture and Design celebrated its 110th anniversary in October. The store, which has been a pillar of the community since 1907, offers high-quality furniture and home accessories at affordable prices. PHOTOGRAPHY BY ERIC BRANCH.

110-year anniversary cake

Furniture

Stephanie Montgomery and Barbara Oliver

Kimberly Faeber, Libby Fisher, Jey Stamps, Casey Jordan and Barbara Oliver

Brett Drummey, Libby Fisher, Kimberly Faeber, Terry Troutman, Barbara Oliver, Donovan Swick, Dan anderton, Casey Jordan, Jey Stamps, Meg Troutman, Blair Bright, Stephanie Montgomery, John Yingling and James Haun

Terry and Meg Troutman (fourth generation), Nancy and Bobby Sherwood (third generation) and Brett Drummey (fifth generation)

Donovan Swick

Stephanie Montgomery

Terry and Meg Troutman (fourth generation), Brett Drummey (fifth generation) and Bobby Sherwood (third generation)

Kimberly Faeber with a client.

West Knoxville Lifestyle | November 2017

Kimberly Faeber, Blair Bright, Jey Stamps, Stephanie Moontgomery, James Haun, Alyson Morgan, Casy Jordan, Donovan Swick and Barbara Oliver

Bobby and Nancy Sherwood (third generation) with Meg Troutman (fourth generation).

o.p. jenkins o.p. o.p. jenkins jenkins Furniture & Design

Furniture & Design

Furniture & Design 209 W. Summit Hill Drive Knoxville, TN 37902 I 865.522.9632 I www.opjenkinsfurniture.com 209 W. Summit Hill Drive Knoxville, TN 37902 I 865.522.9632 I www.opjenkinsfurniture.com

209 W. Summit Hill Drive Knoxville, TN 37902 I 865.522.9632 I www.opjenkinsfurniture.com

Around Town

AROUND TOWN

MARKET SQUARE NAMED ONE OF 'GREAT PUBLIC SPACES' IN AMERICA The American Planning Association recently named Knoxville’s Market Square as one of five Great Public Spaces on the organization’s annual Great Places in America list. Market Square formally received its national designation from the American Planning Association on Friday, October 6. Celebrating its 10th anniversary, APA’s Great Places in America recognizes streets, neighborhoods and public spaces in the United States demonstrating exceptional character, quality and planning— attributes that enrich communities, facilitate economic growth and inspire others around the country. The Great Neighborhoods, Great Streets and Great Public Spaces of 2017 are places that are unique and exemplary in their amenities and infrastructure, cultural identity and use of sustainable and innovative practices. Located in the heart of downtown Knoxville, Market Square is a testament to the effectiveness of community-driven planning and how a diversity of uses and historic preservation can work together to revitalize an area. The Square is deeply rooted in the history of Knoxville and, despite a devastating fire and multiple economic downturns, continues to flourish today. The mix of these distinctive buildings with the activity taking place in the Square truly makes it Knoxville’s front yard. To date, APA has designated 275 Great Places around the coun-

Rachel Hunt, a Highly Commended award winner in the Undergraduate Awards, researched how bioluminescence in nature can improve efficiency for people in work spaces. Photo courtesy University of Tennessee.

UT INTERIOR ARCHITECTURE STUDENT EARNS INTERNATIONAL RESEARCH AWARD

try. Knoxville’s Gay Street was also recognized as one of the Great Places in America by the American Planning Association. The downtown avenue was named to its top 10 America's Great Streets in 2012. To learn more about this year’s Great Places and previous designees, visit Planning.org.

Rachel Hunt, a fourth-year interior architecture student in the College of Architecture and Design, was recently named Highly

Photo courtesy of city of Knoxville.

Commended in the International 2017 Undergraduate Awards. The Undergraduate Awards, sometimes called the “junior Nobel Prize,” is the world’s largest international academic awards program that recognizes exceptional research, creative activity and original work of college students in the sciences, humanities, business and creative arts. Hunt’s work focused on bioluminescent organisms and the way in which they produce light to set a schedule and react to their environment. Her portfolio submission, Herbaria, applied lighting techniques pulled from her research to help employees tune to the natural circadian rhythm to improve productivity at work. “I looked at behaviors, reactions to environmental conditions, migration, scheduling and how light played a role in all of these,” Hunt says. When the time came to design, she used the context and analysis of her research to inform the design of the space. As a Highly Commended winner, Hunt will travel to Dublin, Ireland, in November to attend The Undergraduate Awards Global Summit and accept her award from Michael Higgins, president of Ireland. While in Ireland, she will present her work to other students as well as the professional jury, including Derek McGarry, National College of Art and Design; Marc O’Riain, Cork Institute of Technology; and professor Lloyd Scott, Dublin Institute of Technology. Hunt also will attend lectures, workshops and debates and collaborate with students from across cultures and disciplines. CONTINUED >

West Knoxville Lifestyle | November 2017

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Around Town

(CON TI N U ED)

UT HOMECOMING CELEBRATION MARKS 100TH ANNIVERSARY One hundred years ago, UT held its first homecoming celebration. Three hundred alumni attended.

• On Saturday, November 5, homecoming’s signature event, Party in the Park, will begin in Circle Park three hours before the Vols take

This year, thousands of Volunteers are expected to participate in

on the Tennessee Tech Golden Eagles. Kickoff is set for 4 p.m. Game

homecoming activities which began Sunday, October 30, and cul-

tickets are available on the AllVols.com. Party in the Park features

minate with the UT vs. Tennessee Tech football game on Saturday,

live entertainment, performances by the pep band and cheerleaders,

November 4, and several events, including a free Saturday-night

door prizes, face painting, balloon art and a Kids’ Corner with games.

concert on Market Square.

There is no admission fee; however, the cost to eat is $12 per person

This year’s theme is “Journey Through 100 Years of Volunteers.” Alumni returning to campus will participate in longstanding traditions and also enjoy a few new events.

or $8 per child (10 and under) for a barbecue meal. • The Downtown Knoxville Central Business Improvement District and Visit Knoxville are partnering with the university to pair local

A full schedule of activities can be found at Homecoming.UTK.edu.

downtown businesses with teams of UT students during Paint the

Events are open to all; competition events require registration. Members

Town Orange. The teams will paint the windows of their assigned

of the Knoxville and surrounding communities are encouraged to

business based on the homecoming theme. The community can

participate. Events include:

view the final displays after 5:30 p.m. Thursday, November 4, when

• The annual Homecoming parade will begin at 4 p.m. Friday, November 4. The parade will start at Fiji Island beside Fraternity

competition judging begins. A self-guided walking tour map will be available on the homecoming website.

Park. The parade route map is available on the Homecoming website.

• The community can enjoy a free concert from 2003 UT alumnus

The grand marshal will be John D. Tickle, UT alumnus and benefac-

Drew Holcomb and his band Drew Holcomb and the Neighbors with

tor. The parade showcases student organization floats and includes

special guest Cereus Bright. The homecoming concert begins at 8

the seventh annual Little Vol Walk, featuring children ages 10 and

p.m. Saturday, November 5, on the Market Square Stage.

younger riding on decorated wagons, strollers or tricycles.

For more information on homecoming, visit Homecoming.UTK.edu.

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West Knoxville Lifestyle | November 2017

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Food & Wine

HOLIDAY

WINE pairings PERFECT PALATES FROM JENNIFER INGELLIS, DIRECTOR OF PROCUREMENT AT TASTING ROOM + PAIRINGS FOR YOUR CLASSIC FAMILY HOLIDAY DISHES ARTICLE NICOLETTE MARTIN

WHITES

ROSÉS

REDS

“Rich, full-bodied whites like

“Pinot Noir, Beaujolais and lighter

“In years past, most people wouldn’t

Chardonnay, Viognier, Gewürztraminer

bodied Cabernet Franc from the Loire

think to pull out their favorite rosé to

and Rhône White Blends pair delightfully

Valley make excellent companions to

pair with Thanksgiving dinner, but

with many of the dishes found on the

the savory, herb-inflected dishes at a

it’s actually a fantastic wine to have

Thanksgiving table. For example, pump-

typical Thanksgiving feast. The ele-

handy this time of year. Fuller-bodied

kin soup or butternut squash with brown

vated acidity, as well as the nuances

rosé made with Grenache, Syrah and

butter and sage is a delicious match for a

of mushroom and dried herbs, make

Cabernet Franc are excellent matches

richly textured Chardonnay. The warmer

these wines stellar accompaniments,

for the richer foods that make their way

spices of autumn, like nutmeg, cinnamon

keeping your palate refreshed while

to the holiday table, the juicy acidity

and clove, are complementary to this

elevating the complementary notes

keeping your palate from becoming

style of wine, as many have similar notes

found in the food.”

tired and overwhelmed from all the

interwoven with toasted oak nuances.”

sumptuous dishes.”

Tasting Room is the world’s first personalized wine club. Rather than just ask you questions about the kinds of wines you prefer, Tasting Room starts by sending you a selection of fine wines in miniature bottles, then guides you through a quick, fun, interactive tasting. This allows you— and them—to discover what type of wine you love. After completing your tasting you’ll receive regular shipments of full-size bottles of wine selected to match your preferences—all at substantial savings.TastingRoom.com. 14

West Knoxville Lifestyle | November 2017

Pinot Noir

Lambrusco

uncle bill’s cheesy potatoes

mom’s sweet potato casserole

Sauvignon Blanc Moscato D’Asti +

aunt mary’s green bean casserole

Grandma’s pumpkin pie

Wine pairings courtesy of Wine Folly’s Thanksgiving Wine Survival Guide WineFolly.com November 2017 | West Knoxville Lifestyle

Western Plaza ◆ 4461 Kingston Pike ◆ Knoxville, TN 37919

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◆

a thing of

is a

forever

Visit our new Spacious Showroom and Incredible Selection!

Kitchen out of the

MEET THREE KNOXVILLE AREA CHEFS

ARTICLE CAROLYN EVANS | PHOTOGRAPHY COLBY MCLEMORE

FOOD IS AN E XPRESSION OF LOVE FOR ME , E VEN WHEN WEâ€™RE EATING THE SIMPLEST OF MEALS, BE IT BISCUITS AND GRAV Y AND FRIED CHICK EN AND MASHED POTATOES . THIS IS MY LIFE AND WHO I AM. -SHELLE Y COOPER , DANCING BEAR APPAL ACHIAN BISTRO

West Knoxville Lifestyle | November 2017

He remembers eating radishes for breakfast. Joe Cunningham, chef at Northshore Brasserie in West Knoxville, was a 13-year-old American boy in a small town in Provence, France. “My mother and I went there for a summer,” he says.“We were in a small town. We got our food every single day—the boulangerie getting fresh bread, shops that had one thing, as opposed to having a big grocery store. If you wanted cheese, you got your fromage somewhere else. "I remember eating radishes with butter and fresh bread for breakfast,” he says. The radishes were not cooked in butter. They were raw. “It’s all about the flavor," he says. “I kind of liked being able to eat a croissant or having fresh fruit available—things I probably wouldn’t have snacked on if we were back here." Cunningham’s French experience, coupled with his formal training as a chef at the French Culinary Institute in New York, make him the perfect chef for Brian and Stephanie Balest, owners of the Brasserie. “I was the food and beverage director for a luxury hotel in Charleston, South Carolina,” Brian Balest says. “When Stephanie and her husband moved back to the States from Belgium, they ended up in Knoxville. We always talked about a restaurant growing up, and she said, ‘Hey let’s open a traditional brasserie like we always went to in Europe.’ We decided to go for it. It’s been wonderful. A lot of our bar guests say ‘This is our Cheers.’” The Brasserie serves a lot of steak frites, as well as fish, rabbit, French onion soup, profiteroles and crème brulee. Stephanie likes the Belgian tradition of a tablecloth (a sign of cleanliness) and the moules frites. “We have mussels four different ways served with our fresh-cut pommes frites," she says. "That was a classic Belgian dish I loved.” She may have influenced the menu, but she says her brother is “the driving force” behind the restaurant. “Make no mistake. I never would have done it on my own.” The hours at Northshore Brasserie, 9430 S. Northshore Drive, are 11 a.m. to 10 p.m. Monday–Saturday and 4 p.m. to 9 p.m. Sunday with the bar opening at 3 p.m. For more information, call 865.539.5188 or go to NorthshoreBrasserie.com. CONTINUED >

Joe Cunningham NORTHSHORE BRAS SERIE

November 2017 | West Knoxville Lifestyle

OUT OF THE KITCHEN (C ON TI N U ED)

Ben Vellines

CL ANC Y ' S TAVERN AN D WHISK E Y HOUSE

Ben Vellines didn’t set out to work in an Irish

restaurant, in spite of the red beard he used to have. Or in spite of his Scots-Irish heritage on his father’s

side. Or the Scots-Scandinavian on his mother’s side. “Irish establishments have just gravitated toward me,” says the Knoxville native who is now chef and kitchen manager at Clancy’s Tavern and Whiskey House located next door to the Tennessee Theater on Gay Street. Vellines has found himself in a restaurant that he says has an Old World vibe, traditional Irish staples, gastropub food and specials that allow him to show off his artsy side. “I started out getting a job when I was a kid as a dishwasher,” he says. “I really liked the industry. Next thing I know, I worked my way up to being kitchen manager. About that time, my cousin decided he was going to open an Irish pub in Market Square, so I went with him." While Vellines was accumulating culinary skills, he pursued art and music at home. “What I really wanted was to make the cool, crazy stuff you see on TV,” he says. “It’s like this: I like to paint a picture that’s really cool. It’s pretty to look at, you know? What’s even better than that is when I can do the same thing with food. Food attacks all senses." Clancy's offers shepherd’s pie, corned beef and cabbage, and bangers and mash. A most asked-for specialty is a crab cake-stuffed ribeye roulade tied off with butcher’s twine. “I marinate it in Guinness and cut it on a bias, so it stands up on the plate and looks like a tower," he says. His favorite TV chef? Anthony Bourdain. Now he just needs a TV appearance of his own where he can show off his crab cake rib-eye roulade. Clancy’s Tavern and Whiskey House at 602 South Gay St., is open 3 p.m. to 2 a.m. Monday-Wednesday, 11 a.m. to 2 a.m. Thursday, 11 a.m. to 3 a.m. Friday and Saturday and 11 a.m. to midnight Sunday. For more information, call 865.219.1266 or visit ClancysTavernKnoxville.com.

West Knoxville Lifestyle | November 2017

Shelley Cooper

DANCING BE AR APPAL ACHIAN BISTRO

At the Dancing Bear Appalachian Bistro in Townsend, Memphis

native Shelley Cooper makes sure the food is real and rustic.

“Both sides of my family are very agrarian, and we made most everything from scratch. My father’s family is from North Carolina,

“Food is an expression of love for me, even when we’re eating the sim-

plest of meals, be it biscuits and gravy and fried chicken and mashed potatoes. This is my life and who I am,” she says. “It’s my identity, my people, my heritage, my culture. I’m very comfortable in my skin doing it.”

and my mother’s family is from the Mississippi Delta," she says. "I

Cooper hasn't been planted in the South. After Johnson and Wales

spent a lot of time in the kitchen with whoever was cooking. Food

Culinary Institute in Charleston, South Carolina, and at the San

has always fascinated me. It’s part of my identity.

Francisco Baking Institute, she worked in South Carolina, Florida,

“My grandmother was always growing things, taking corn off the cob and doing creamed corn, shelling peas,” she says. “My grandfather used to hunt, so we’d always have quail that he just killed and deer meat and things like that, but also, on the other hand, they’d take me out to the finest restaurants."

New Zealand, Los Angeles, Alaska and Hawaii and, now, Tennessee. “I definitely have wanderlust," Cooper says. "I’m trying to plan a trip to Europe right now." On her trip to Taiwan a couple of years ago she discovered similarities to Southern food like pork, peanuts and greens.

Her father’s side of the family "lived off the land for the most part.

“You have to be a massive multitasker," she says about the industry.

My uncle ran moonshine, and we had a storage shed on the side of

"You need to enjoy having stresses in your life. In order to be good

the mountain where we’d pick potatoes. We made our own sauer-

at this at this level, you have to be able to engage those challenges

kraut and cured our own ham. At the same time, when there was an

and master them. That’s one of the things about this property that I

opportunity to eat at a really nice restaurant, I was never denied that. I

absolutely love. There’s a lot of variation. It keeps me stimulated."

never bought spaghetti sauce in a store until I was an adult. You made

Visit Dancing Bear Appalachian Bistro at 7140 East Lamar Alexander Parkway,

your own with canned tomatoes. You didn’t feed your family or loved

Townsend, Tennessee 37882. The bistro is open 5 p.m. to 9 p.m. Tuesday-Sun-

one anything you didn’t prepare from scratch.

day. For more information, call 800.369.0111 or visit DancingBearLodge.com.

November 2017 | West Knoxville Lifestyle

Culinary Creations

little chefs SHARE THE JOYS OF THANKSGIVING COOKING WITH THESE FAMILY RECIPES ARTICLE CHRISTINE DERR

ittle chefs can have big dreams. These two Thanksgiving recipes are fun for the whole family to prepare together, with little ones feeling included and grown-ups creating memories and

traditions to last a lifetime.

mama's pumpkin pie INGREDIENTS FOR THE CRUST

2 1/4 cups all-purpose flour 3/4 teaspoon salt Dash cinnamon 1 teaspoon sugar 6 tablespoons shortening

INGREDIENTS FOR THE FILLING

2 large eggs 15 ounces pureed pumpkin, canned or fresh 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt

1/2 cup unsalted butter

1/2 teaspoon ground ginger

1/3 to 1/2 cup ice water

1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 12 fluid ounces evaporated milk 1 cup heavy cream, cold 2 tablespoons sugar 1/4 teaspoon vanilla

INSTRUCTIONS

1. Crust: Combine flour, salt, cinnamon and sugar. Work in the shortening until the mixture is crumbly. Using a pastry cutter, mixer or your fingers, add in the butter. This is a really fun part for the kids, as they can get their hands messy! The mixture should be unevenly crumbly, with differing sized lumps of butter throughout. 2. Crust: Add the water 2 tablespoons at a time, tossing to coat. Stop adding water when the mixture is chunky, with some dry spots still visible. On a piece of wax or parchment paper, knead the dough. Sprinkle with more water as you go. Flatten into a 1.5-inch thick disk and refrigerate for 30 minutes. 3. Crust: If the crust chilled for more than 30 minutes, let it rest at room temperature for 10 minutes. If it chilled for 30 minutes, roll the dough out using a rolling pin and wax paper. Place in pie plate, trimming extra dough off and crimping edges. 24

West Knoxville Lifestyle | November 2017

4. Gather trimmed crust. Roll to 1/2-inch thickness. Let the kids use cookie cutters to make fun shapes for the top of the pie. Popular seasonal shapes include leaves, pumpkins and turkeys. Lay cutout crust shapes on wax paper covered plate and chill. 5. Filling: Beat eggs in large bowl. Add pumpkin and combine well. Add sugar, cinnamon, salt, ginger, cloves and nutmeg. Gradually add evaporated milk, stirring constantly. 6. Pour into prepared crust. 7. Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35 minutes. 8. Place crust cutouts on solidified pie crust and bake another 10 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack. 9. Combine heavy cream, sugar and vanilla in chilled bowl and whip on high speed for 1-2 minutes, until stiff peaks form. Give each pie slice a dollop, and let those little ones go to town on the delicious dessert they helped create.

turkey day leftover sliders INGREDIENTS

12 fluffy rolls sliced horizontally (Hawaiian rolls or bread work too!) 3 cups turkey or ham, thinly sliced 1 cup of cheese (Swiss, mozzarella, provolone, cheddar) Cranberry sauce, to taste 1/4 cup melted butter, divided INSTRUCTIONS

1. Cut rolls in half horizontally and lay on the bottom half of a 9-by-12-inch pan 2. Brush rolls or bread with half of the melted butter. This is an opportunity for little hands to help with this step! 3. Arrange turkey or ham slices overlapping across rolls. 4. Drizzle cranberry sauce over meat. If you love cranberry sauce, drizzle liberally. If it's not your favorite thing, omit or drizzle a small amount. 5. Top with overlapping cheese slices. 6. Place top half of rolls atop cheese layer. 7. Brush tops of rolls with remaining melted butter. 8. Bake at 325 degrees for 10 minutes. November 2017 | West Knoxville Lifestyle

READERS’

CHOICE 2017

2 0 1 7 R E A D E R S ’ C H O I C E A WA R D S CHOOSE YOUR FAVORITE LOCAL BUSINESSES! • BEST HOME DESIGNERS • BEST FINE DINING • BEST CASUAL DINING • BEST SALON • BEST HOME REMODELERS • BEST FAMILY PHYSICIAN • BEST DENTIST • BEST COSMETIC SURGEON • BEST REALTOR • BEST BUILDER • AND MANY MORE!

2 ROUNDS STARTING OCTOBER 1ST Round 1: October 1st-25th Round 2: November 1st-30th NOMINATE your favorite businesses! The top 5 businesses in each category will move to Round 2.

VOTE for your favorite business among the top 5 nominees. Voting ends at 5pm on November 30th.

A $100.00 GIFT CERTIFICATE

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Hot Spot

ARTICLE CHRISTINE DERR PHOTOGRAPHY JUSTIN FEE

KNOX MASON SEASONAL FARE WITH A SOUTHERN FOCUS

CONTINUED >

November 2017 | West Knoxville Lifestyle

Hot Spot

(CON TI N U ED)

ocated in historic downtown

Nashville’s Olive and Sinclair Chocolate, or

Knoxville, Knox Mason is sure to

Texas’s Arbequena Olive Oil, these carefully

tempt your taste buds into trying

selected and prepared items meld perfectly

every single menu item. Serving

together under Gallaher’s team to melt in your

seasonal fare with a Southern focus, you’ll

mouth and satisfy your Southern cravings.

be well fed and cared for at chef Matthew

The hyperlocal focus is a menu mainstay,

Gallaher’s Knoxville restaurant. Thirsty? A

with contributing ingredients clearly stated.

full-service bar is sure to please, with locally

From Sweetwater Pimento Cheese ($6) to

produced craft beers and Tennessee wines

Crayfish and Huff Farm corn fritters ($9) to

among the offerings.

creamy Shelton Farm grits ($5), you know

The shotgun style space offers a close dining experience. With the tables arranged in a

where your food comes from and that it’s from nearby, family-owned farms.

straight line, your neighbors are close but not

Chef de Cuisine Josiah Montgomery leads

intrusive. Although small in size, every inch

a highly skilled team through a complicated

of space is efficiently utilized. With front and

ballet of meal preparation, with tenderness

back patios perfect for enjoying Knoxville

and care clearly bestowed upon each dish.

evenings, a quaint window seat, 14 tables

The bustling atmosphere is jovial.

and a 12-person bar overlooking the kitchen,

Beloved by locals, Knox Mason is appre-

a unique and varying experience is guaran-

ciated for its varying, delicious menu and

teed. With a comfortable design scheme of

lively atmosphere.

candles, Mason jars and woodwork juxta-

“It’s our go-to for date night,” Erika Biddix,

posed with exposed brick and high ceilings,

a frequent visitor, says. “[It has] a great atmo-

you’re at once comfortable and understand-

sphere for date night: it’s cool but doesn’t get

ing of the high-quality caliber of the setting

too loud so you can carry on a conversation.”

and the fare on your table. The personable staff complete the friendly surroundings.

Another fan of the restaurant, Ashley Baker, appreciates the layout and menu.

"The smallness provides us the opportunity

“I love how you can see in the kitchen,

to have one-on-one experiences with our

and how they have the menu arranged so

guests," general manager Marlee Harris says.

you can try a variety of little dishes,” she

Knox Mason proudly uses the freshest

says. “The food is too good not to share your

ingredients, with a variety of local farms as suppliers. Whether you’re enjoying favorites from Benton’s Bacon, Circle V Farm Eggs, Cruze

entrees—you get more that way!” As a true farm-to-table restaurant, the menu changes seasonally.

Farm Buttermilk or partaking of the variety

"It’s totally different every season, and

of flavors from around the country, including

sometimes week to week—as often as the

Kentucky’s Bourbon Barrel Smoked Paprika,

vegetables change,” Harris says.

West Knoxville Lifestyle | November 2017

Dietary concerns are no issue here; with vegetarian, vegan, and celiac friendly options, everyone in your party is guaranteed to find something to please their palate and meet their health criteria. Flavors and seasonings vary, and you’ll always know you’re supporting multiple local businesses every time you dine here. Locally acquired ingredients are key to the freshness of the food and the restaurant’s varying menu. “[Our use of local farms] indicates loyalty to our community and our local economy," Harris says. "We couldn’t do what we do without them.” Local favorites include the fresh pork rinds with bourbon barrel smoked paprika and Tennessee Sunshine hot sauce ($5) and the kilt greens salad with kale, frisee and Benton’s Bacon Vinaigrette ($10). The local focus continues on the bar menu, with the dirty south martini made with Knox Whiskey Works vodka, dry vermouth and a housemade pickled green tomato ($11). The Knox Co. Bee’s Knees includes Jackson Ave. gin, Carnathian Apiary honey and lemon ($9). Five varieties of Tennessee whiskey grace the spirits menu. An extensive brunch menu is perfect for weekend mornings spent perusing downtown, with special cocktails and a mixture of dishes ranging from Shelton Farms cornmeal griddle cakes ($9) to eggs monroe ($10) to Ashley Farms fried chicken ($10) to Mississippi catfish ($14). Each dish comes with an assortment of sides, with additional sides available a la carte. Whether you’re enjoying brunch or dinner, Knox Mason is sure to be a memorable experience. Knox Mason, 131 S. Gay St., is open 5 p.m. to 9:30 p.m. Tuesday-Thursday, 5 p.m. to midnight Friday, 10 a.m. to 2 p.m. and 5 p.m. to midnight Saturday and 10 a.m. to 2 p.m. Sunday. Visit KnoxMason.com for more information. November 2017 | West Knoxville Lifestyle

Ar tfully uniting extraordinary

properties with extraordinary lives…

Debbie Elliott-Sexton | CEO/Founder of Alliance Sotheby’s International Realty C: 865.755.0108 | debbieelliottsexton@gmail.com

O: 865.357.3232 | 859 Ebenezer Road, Knoxville, Tennessee 37923 | alliancesothebysrealty.com Each Office Independently Owned and Operated

Realty Report

West Knoxville Realty Report

Neighborhood

List Price

Sold Price

%Sold/List

DOM*

Bdrms

Baths

Channel Point

$699,900

$609,000

87%

Copperstone

$749,000

$734,000

98%

Forest Brook Park

$499,900

$490,000

98%

Hoginwoods

$689,900

$515,000

75%

120

Lakecove

$799,000

100%

Lovell Hills

$409,900

$382,500

93%

133

Lovell Hills

$389,900

$385,500

99%

Mallard Bay

$519,900

$495,000

95%

Rivendell

$1,100,000

$1,000,000

91%

River Club

$1,475,000

$1,325,000

90%

176

Riverbend

$3,500,000

$2,650,000

76%

Sequoyah Hills

$410,000

100%

Sequoyah Hills

$715,000

$585,000

82%

171

Sequoyah Hills

$819,000

$810,000

99%

The Villas Of Wesley Park

$849,900

$820,000

96%

The Woods at Montgomery Cove

$919,000

$895,000

97%

154

Whittington Creek

$609,000

$580,000

95%

124

Whittington Creek

$649,000

$647,000

100%

Whittington Creek

$715,000

$675,000

94%

120

Information compiled from Knoxville Multiple Listing Service from dates 09/09/2017-10/08/2017. Information deemed reliable but not guaranteed and not a complete list of activity. *DOM=Days on Market

Luxury is an experience, not a price point Alliance Sothebyâ€™s International Realty is committed to providing the finest full-service real estate brokerage with the most professional, well-trained and ethical real estate practitioners. Our association with Sothebyâ€™s International Realty ensures not only superior local exper tise, but a global showplace for your proper ty.

Uniting Extraordinary Properties with Extraordinary Lives 859 Ebenezer Road, Knoxville, Tennessee 37923 865.357.3232 | alliancesothebysrealty.com Each Office Independently Owned and Operated

November 2017 | West Knoxville Lifestyle

Lifestyle Calendar

November

EVERY WEDNESDAY NOVEMBER 7-9 AND SATURDAY ECHO HONORS VETERANS THROUGH NOVEMBER 18 ECHO BISTRO & WINE BAR

NOVEMBER 24JANUARY 7 THE ELF ON THE SHELF ADVENTURE DOWNTOWN KNOXVILLE The Elf on the Shelf Adventure is a fun-filled holiday scavenger hunt in downtown Knoxville. Scout elves will be sent from the North Pole by Santa and adopted by three dozen

MARKET SQUARE FARMERS MARKET

U.S. Navy veteran and owner of Echo Bistro

downtown Knoxville businesses for the only

MARKET SQUARE

and Bar, chef Seth Simmerman, is hosting his

community-wide Elf on the Shelf scavenger

The Market Square Farmers Market is a

annual, three evening, dinner event to honor

hunt in the country. DowntownKnoxville.org

producer-only market–everything is made,

our nation's veterans. All U.S. veterans will

grown or raised within a 150-mile radius of the

enjoy a complimentary four-course meal of

market. Products vary by season and include

Simmerman's exceptional classic bistro dish-

NOVEMBER 24JANUARY 7

produce, eggs, honey, herbs, pasture-raised

es. Please call 865.602.2090 for reservations

PEPPERMINT VILLAGE

meat, bread, baked goods, salsas, coffee, arti-

as spots are filling up quickly.

DOWNTOWN KNOXVILLE

san crafts and more. 11 a.m. to 2 p.m. Wednesdays and 9 a.m. to 2 p.m. Saturdays.

NOVEMBER 10

Restaurants, coffee, shops, bars and boutiques feature peppermint treats throughout

VETERAN'S DAY PARADE

the season plus peppermint-themed win-

CIVIC COLISEUM

dows decorated throughout the downtown

DOWNTOWN KNOX

Come support and thank our veterans at the

district. DowntownKnoxville.org

FIRST FRIDAY ARTWALK

annual Veteran's Day Parade. The parade

DOWNTOWN KNOXVILLE

steps off at 10:45 a.m. at the Civic Coliseum.

Downtown Knox Frist Friday ArtWalk fea-

NOVEMBER 3

NOVEMBER 24JANUARY 7

tures music, food, fun and community. The

NOVEMBER 17-19

streets of downtown Knoxville come alive

FOOTHILLS CRAFT GUILD

MARKET SQUARE

for a casual evening of creative art in all

FINE CRAFT SHOW

Adults and children can skate day and night,

forms. DowntownKnoxville.org

CHILHOWEE PARK & EXPOSITION

seven days a week, at the open-air ice rink

CENTER JACOB BUILDING

nestled under twinkling lights in the middle

Imagine being surrounded by more than

of Market Square. DowntownKnoxville.org

NOVEMBER 4, 18 & 25

OPEN AIR ICE RINK

TENNESSEE VOLUNTEERS FOOTBALL

160 booths of fabulous fine crafts. These

NEYLAND STADIUM

items are made according to very specif-

NOVEMBER 24

The Tennessee Volunteers have three home

ic standards for quality workmanship, all

CELEBRATION OF LIGHTS

games in November: November 4 vs. South-

representing the Tennessee region. What

DOWNTOWN KNOXVILLE

ern Mississippi, November 18 vs. LSU and

a great time to shop for unique gifts and

Kick off the holiday season with bands, caroling,

November 25 vs. Vanderbilt. Kickoff times

support your local artists with excellent

marshmallow roasting, the lighting of the 42-foot

TBA. UTSports.com

crafted, one-of-a-kind items! 10 a.m. to 6

Christmas tree, miniature train rides down Gay

p.m. November 17 and 18, 10 a.m. to 4 p.m.

Street, choirs, photos with Santa, hot cocoa and

November 19.

more. 6 p.m. to 9 p.m. DowntownKnoxville.org

WEBB SCHOOL CENTRAL BUILDING

NOVEMBER 23

NOVEMBER 26

Webb School of Knoxville will host a pre-K

REGAL ENTERTAINMENT GROUP

“A CLASSICAL CHRISTMAS”

through 12th grade Take a Look, beginning

KNOXVILLE TURKEY TROT AND

BIJOU THEATRE

at 2 p.m. in Webb School’s Central Building.

LITTLE GOBBLER RUN

The Knoxville Symphony Chamber Orchestra

Interested students and their families are

OLD CITY AND GAY STREET

will perform "A Classical Christmas" again this

invited to discover Webb School together.

The Regal Entertainment Group Knoxville

year at the Bijou Theatre just in time to get you

Hear from campus leaders, talk with students

Turkey Trot and Little Gobbler Run is a

and yours in the holiday spirit. This performance,

about their Webb experience and explore the

great Thanksgiving tradition for Knoxville.

conducted by James Fellenbaum, will feature

Webb campus at your own pace. For more

The Little Gobbler Run will start at 8 a.m.

some favorite holiday selections. This popular

information, go to WebbSchool.org.

and the 5K will start at 8:30 a.m.

performance sold out the past two years.

NOVEMBER 5 WEBB SCHOOL TAKE A LOOK

West Knoxville Lifestyle | November 2017

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November 2017 | West Knoxville Lifestyle

Local’s Choice

thanksgiving traditions ARTICLE CHRISTINE DERR

isiting West Knoxville businesses

CHRIS FORD | SWEET P’S

is a pleasure, as the owners and

“[Co-Owner] Jonathan [Ford] and I

staff are friendly and embody

spend all our Thanksgivings together

Southern hospitality. Get to know the

as is has always been our tradition to

people behind some of these beloved

celebrate turkey day with the Ford side

“My favorite Thanksgiving tradition is

businesses and discover their favorite

of the family," Chris says. "Our favorite

passing a penny around the Thanksgiving

Thanksgiving traditions. As for me, I’ll be

traditions are the annual football game,

dinner table and letting each person hold

baking up a storm while watching the

which has now turned into a cornhole

it and tell what they are thankful for that

Macy’s Thanksgiving Day Parade.

tourney due to the advancing age of

past year," Angela says.

ANGELA TAYLOR FLOYD’S GARAGE ANTIQUES

the incredibly competitive patriarchs. [Then] watching 'A Christmas Story' after the 2.5-hour feast my mother lays out. Most important is spending time with the Ford side of the family.”

NATALIE RICKERSON KNOXVILLE MOMS BLOG

PEG HAMBRIGHT MAGPIES BAKERY

“We

“Our Thanksgiving tradition was always that it was untraditional. My mother, Hazel, is the best cook I've ever known, and she would pull out the stops for the holidays," Peg says. "You never knew what she might

town

with

and

have

husband’s

family," Natalie says. "We fry multiple JASON CUMMINGS CAPITAL CHOICE FINANCIAL GROUP

turkeys, and I will never go back to oven turkey again. Once we eat we all settle in to watch some college foot-

come up with. Standing rib roast one year,

“We go to my wife’s grandmother’s

duck the next, lobster-stuffed tenderloin

house in north Georgia and make the

the next. She would sometimes make

whole dinner at her house," Jason says.

turkey, but not that often. Her stuffing

"It has allowed us to have my sister and

balls were amazing, and I remember an

our nieces to come eat with us. We take

“Our favorite thing is visiting our fam-

asparagus casserole that she would make

a picture of all the kids sitting on the

ily at our sixth-generation owned apple

that my brother loved, but I thought was

stairs every year.”

orchard. Well, that, and adding extra

disgusting. She always made a pumpkin pie, though. I use her recipe to this day.”

stay

Thanksgiving

West Knoxville Lifestyle | November 2017

ball and the dog show.” MCKAY’S

butter to the mashed potatoes.”