Samantha Crespo 2017-01-11 01:32:24
Knox Mason, Knoxville my TENNESSEE MATT GALLAHER of Knox Mason and Emilia, Knoxville “My formative years were spent around super-fresh produce. I’m from Knoxville and my mom had one, sometimes two, gardens. I didn’t go to culinary school; I just cooked with my mom. In 2003, I got a job at Blackberry Farm. It was my culinary school. Three-and- a-half years ago, I wanted to continue to showcase what’s great about East Tennessee and our farmers and producers, what I was taught as a child and reinforced at Blackberry Farm. We opened Emilia on Knoxville’s Market Square right around the time of the first farmers market of 2016. Emilia’s best-selling item is focaccia with our own ricotta, made in-house with Knoxville’s Cruze Farm milk. We rely heavily on the farmers market for both restaurants. As we prosper, the farms will prosper.”
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