SLOW FOOD TENNESSEE VALLEY’S 9TH ANNUAL PESTO FESTO
Saturday, August 27th from 5:30pm-9pm at Ironwood Studios in North Knox
Pesto Festo celebrates local food, local flavors, and local talent. This year’s Pesto Festo meal will be prepared by Chef Jeffrey DeAlejandro of OliBea, who will be roasting a whole, goat-stuffed hog. The family-style meal will feature a bounty of locally-sourced ingredients in its appetizers, side dishes, and dessert. There is no one in town who can roast a hog like Chef DeAlejandro!
And it wouldn’t be Pesto Festo without pesto, of course! Each year we hold a pesto contest with two judged categories, best traditional and most creative, as well as an audience favorite category. Please bring your best batch of pesto (at least one pint, please) to enter into this year’s contest; prizes will be awarded in each of the three categories.
Other highlights of the evening include a silent auction, a tour of Ironwood Studios, free beer samples from Hexagon Brewing Co., coffee from Old City Java, and ice cream from Cruze Farm. Proceeds from the silent auction will go towards Slow Food Tennessee Valley’s initiative to host field trips for inner city students to local farms and farmers’ markets.
Ironwood Studios houses McGilvray Woodworks, Aespyre custom metal working artisans, and Walking Foot Gear & Leather. We are excited to host this year’s Pesto Festo in this creative and artistic space.
As always, we strive for zero waste at our Slow Food events, so please bring your own place setting(s) for the evening. You may bring your own wine/cocktails as well.
Tickets to Pesto Festo are $50 for adults, $45 for Slow Food members, and $25 for kids ages 5-10. You can order tickets online here or by calling 865-322-9395.
Members, please email us at email@example.com for the code to purchase discounted tickets.
Pesto Festo Menu
Greeter: House BBQ Potato
Main: Berkshire Pig Stuffed with chorizo goat shoulder, served with White BBQ Sauce and Rushy Springs Farm chili salsa
Heirloom tomato and green bean
Roasted Corn with pesto mayo and Cruze Farm cojito cheese
Cabbage and shaved veg “kimchi style” slaw
Ash Roasted Potato with chili oil
Pickled Jars (Sour Pickles, Sassafras collard greens, pepper & onion)
Dessert: OliBea biscuit cake, farmers market fruit with whipped sorghum and crema catalana