Anthony Ploof – The Drawing Room at The Tennessean
With 15 years of culinary excellence, Anthony Ploof is already setting the bar high in Knoxville. His former position as chef de cuisine at a luxury resort and spa in Vermont prepared him well to oversee food operations at the Tennessean Hotel. A graduate of the prestigious Culinary Institute of America in High Park, New York, he learned his love for cooking from his father who prepared food in the Army National Guard. It was there Anthony learned about large banquet preparations and how to satisfy hungry diners. His love for Southern cuisine, fancy fixin’s and cooking all blend to create magic in the kitchen. His approach combines a delightful farm to table artisan style in order to prepare unique twists on Southern fare. Now, comfortably settled into Knoxville, he’s currently exploring the fine art of barbequing and smoking techniques. Using local farm providers and New England flavors, he’s sure to give grandma a run for her money.
ENTRÉE
Citrus-Glazed Pork Belly
Citrus-glazed pork belly sat atop a Parmesan polenta cake surrounded by a shmear of red chili sauce.
DESSERT
Dark Chocolate Lemon Curd Pots de Crème
Lemon curd pots de crème filled a Belgian dark chocolate cup garnished with a candied blood orange coated in chocolate and sprinkled with sea salt, and edible gold leaf.
THE DRAWING ROOM
The Drawing Room, located in the Tennessean Hotel, showcases local Tennessee ingredients provided by different area farms. The result—area favorites and Southern food at its best!
