Chef’s table highlights more than delicious food

0 Comments 📅October 12th, 2010, 20:48

kcc_foodAt a recent chef’s table event, we invited clients and potential customers behind the scenes into our state-of-the-art commercial kitchen. It was a fun and informative experience that also gave us an opportunity to feature more than Executive Chef Chris Moore’s expert culinary skills. With a “farm to table” theme, we were able to showcase our commitment to locally grown and sustainably produced food.

At the Knoxville Convention Center, we are seriously focused on being an environmentally-friendly facility. From the soon-to-be-installed solar panels on our rooftop to the 15 tons of recyclables we collect each year, we display our commitment daily. We are currently in the process of applying for LEED certification.

We are also committed to supporting our community and our local vendors. So at the chef’s table, most of the food Chef Moore served our guests was from within 100 miles or so of the Convention Center, right down to the herbs we actually grow on site.

Chef Moore served a variety of meats including lamb, beef and duck from Laurel Creek Farm on the nearby Cumberland Plateau. This vendor is just beginning to make a national name for itself, supplying such notable restaurants as Blackberry Farm, French Laundry in California and most recently the nationally recognized food catalog, Harry and David.

The meal included a delicious goat cheese from Noble Springs Dairy and cheddar from Sweetwater Farms. One of my favorite appetizers included skewered ham from Benton’s Smoky Mountain Country Hams. Coolato Gelato on Gay Street provided a delicious refresher of lemon basil sorbetto. Even the ranch dressing that topped the mixed green salad was made with buttermilk from Cruze Farm in Knoxville.

Throughout our menu, you will find locally produced items. Some of our desserts are baked by Yummy Cakes & More in Morristown and we bring in bread from a variety of local bakers. Fulfilling our role as the Knoxville Convention Center, we are constantly discovering and using more and more local vendors and producers. It’s part of our commitment to sustainability and to the community.

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