Cityview - Knoxville's premier magazine

When you’re facing down over a ton of water buffalo charging your group from the rear, it seems like a simple decision to squeeze the trigger. After all, the animal is threatening, and to not shoot it would put the lives of your companions…
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As the weather warms up, it's hard to make excuses  for not getting up off the couch and getting outdoors. Personally, I’ve explored the Smoky Mountains and other Tennessee State Parks, but I often neglect the local trails just a few…
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Knoxville area rivers offer lakeside scenery unrivaled by any in the surrounding counties. Such locations make for beautiful dining backdrops that accentuate an afternoon or evening of dining al fresco, whether eating fresh fish and…
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Terry’s company office bears the hallmarks of a busy person who knows how to unwind: Working papers on the desk; photographs and awards carefully placed; a giant rack of elk antlers on the wall. He’s the owner of Real-Time Construction in…
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There is a network in the United States of food professionals and chefs looking to advance their understanding of food. It’s 40,000 people strong, a number that has grown substantially since the network’s inception in the early 90s. “By…
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I just made my annual purchase of Golf and Golf Digest magazines. Every spring, I buy golfing magazines to look at the latest golf clubs and equipment. This is the time of year to dream about the great golfer I should have been. The…
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The obvious place to start when considering your security is with your physical property. This might be your apartment or home. It might also include your business or the church or other community organization you volunteer at. Wherever you…
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Bettina Hamblin got into the catering business after earning her BFA in painting from UT. After 10 years running Luxe Catering, she realized she wanted to open a restaurant. Hamblin found a storefront on Northshore Drive just west of the…
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Nearly 300 guests braved a chilly, rainy evening in late March to arrive for the 11th annual Top Chefs event. The wine was flowing, the food was prepared to perfection, and silky jazz from the Larry Vincent Trio filled the venue. For the…
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One of the basic truths of cooking in the early 21st century is that folks don’t learn it at home as much as they used to. This is foremost in Chef John Alunni’s mind as he guides The Cutting Edge Classroom cooking school in its goal to…
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