5th Annual Pesto Festo Menu Announced
*Slow Food Knoxville’s own dilly beans and garlicky dill pickles. *Bread baskets featuring Hot Mama Soup’s blue ribbon buttermilk biscuits, cornbread muffins and various other VG Bakery’s breads. Served with Cruze Farm butter and Slow Food Knoxville’s own strawberry jam. *Red Barn’s roasted beets and Riverplains goat cheese salad with salty roasted pecans and vinaigrette. […]More Info
Congrats to UT’s Organic and Sustainable Crop Production Unit
After just five years in existence, the Organic Crop Unit at the University of Tennessee has been ranked among the six best programs in the nation for teaching students how to grow crops that meet U.S. Department of Agriculture organic standards, according to the Organic Farming Research Foundation in Santa Cruz, Calif. UT’s program was […]More Info
Roasted beet, goat cheese and pecan salad on the Pesto Festo menu.
We’re looking forward to a fantastic menu this year.More Info