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In August, perhaps November, Knoxville will welcome a new City Mayor.  Who it will be is anyone’s guess at this point; however, city voters have a vast array of personalities, backgrounds, and philosophies to choose from.  With six…
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Dear Knoxonomist: My brother, wife, and kids are planning a beach trip. I think they asked me primarily because I have an SUV to haul a bunch of useless junk they don’t need–inflatable animals, beach chairs, bicycles, coolers, and…
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It's About Thyme It was a magical evening. Seven great chefs, eight wonderful wines, a delightful three-piece jazz ensemble, and close to 300 happy guests sampling it all. Representatives of The Chairman’s Club, in their brightly colored…
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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…
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Warren Weiss – Knox Mason Warren Weiss, chef de cuisine for Knox Mason, grew up in Indiana. He’s been in the Southeast for about 14 years now and says he’s loved every minute of it. He made a stop for several years in Alabama learning…
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Jason Hayes – Kitchen 919 Chef Hayes’ formal education came from Sullivan University Culinary School.  Cooking, he says, has some commonalities to his favorite pastime of skateboarding. They’re both abstract art forms without a lot of…
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Andrew Milne – Seasons Innovative Bar & Grille Andrew Milne, Executive Chef at Seasons Innovative Bar & Grille in Turkey Creek, says there are two things he tells people about his cooking. First, his heart and soul go onto every…
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Cityview wanted to capture Ott DeFoe in his element. With the weather on our side, we set out for Blaine, Tennessee. With two boats, three cameras, seven sets of hands, and one eager Ott, we were able to capture this fisherman in all his…
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Danny Wilhoit – Bistro by the Tracks Danny Wilhoit grew up with his hands in the dirt. A native of Campbell County, the family’s 47-acre farm had multiple gardens. They grew everything imaginable and canned and preserved what couldn’t be…
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Dear Stefan, Dear Knoxonomist:I'm thinking of subscribing to one of those services that send you the recipes and ingredients to make home-cooked meals. I’m a sophisticated cook with quality cooking utensils, and I know my way around…
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