We were thrilled that three of East Tennessee's best chefs joined forces to create our largest gastronomic extravaganza to date:
Dustin Busby of Just Ripe, Hoof, and Century Harvest Farms
Matt Gallaher of Knox Mason
Trevor Stockton of RT Lodge
These three Trust Fall veterans worked together to push their collective culinary boundaries to new heights. The menu was ambitious (and frankly, intimidating) to look at: sea urchin, lardo, duck tongue, foie gras, beef cheek, beef tongue, and bone marrow. Diners' tension - as intended by the chefs - built towards a metaphoric "sigh of relief" with the first delicious bite. Their creations truly challenged strongholds and shattered preconceptions. Each innovative course was paired with delicious and hard-to-come-by wines by our sommelier for the evening, Keith Kirk of Blackberry Farm.
A truly inspiring evening; we are blessed to have the support of these visionary craftsmen.
Handcrafted dinnerware generously provided by Leanne Moe-McQueen of McQueen Pottery.
Special thanks to our friend, Kathryn Clark, and to Chris and Tina of RT Lodge for their help with this event.
Courtesy of Natalie Watson Photography.
Courtesy of Preston Farabow of Ironwood Studios.