Resourceful Tailgaters

Dear Knoxonomist: I’ve been a Vol fan my entire life, and my blood runs orange! But I grew up with parents from a non-football town, and we didn’t attend the games. As a freshman last year, I fell in love with everything about going to…
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Agreed

These days, we seem to disagree on many more things than we used to, or at least it appeared that way to us before we began making a list of what folks from this part of Tennessee do agree on: that Knoxville’s restaurants are better than…
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Ablaze with Color

As spectacular as many destinations in the Smoky Mountains can be, Gregory Bald holds a special place in the hearts of many hikers for its unique beauty. The bald has an intriguing and disputed history. One story is that, during the Civil…
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Umphrey’s McGee

If you’re strolling along Gay Street on a hot August Knoxville Sunday and get the jones to jam out to some live music, Chicago’s Umphrey’s McGee is your ticket. Known for their funky rhythms and vibrant light shows, and performing a wide…
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Rules of the Road

Dear Knoxonomist: In Washington, DC, my hometown, the drivers are aggressive and awful. You have to sink to their level and act like a crazed maniac just to merge onto the beltway. When I moved to Knoxville, I thought things…
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Danny Wilhoit

Entrée: Pork Two Ways, with gumbo and traditional potato salad. Dessert: Guava Turnover, with cream cheese ice cream and guava sorbet. Danny Wilhoit grew up on a farm in Campbell County, where at an early age family members were…
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Frank Aloise

Entrée: Braciolini di Manzo, con Couscous di Cavolfiore: Braised stuff beef rolls, with roasted cauliflower couscous. Dessert: Orange and White Cassata Cake, with blood orange gastrique and cardamom-dusted pistachios. For Frank…
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Matt Gallaher

Entrée: Cavatelli alla Bolognese: “little hollows” pasta with Ragú Bolognese of Mitchell Farm beef, Strauss veal, and Heritage Farm pork, with San Marzano tomatoes and pecorino Romano. Tie-3rd Place Dessert: Butterscotch Budino:…
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Mark Davis

Entrée: Milk Braised Pork over sage parmesan polenta, with sautéed romaine and a pine nut gremolata. Tie-3rd Place Dessert: English Sticky Toffee Pudding. Mark Davis got his start in the field while at college in North Carolina:…
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