about TRIUMVIRATE

 

We were thrilled that three of East Tennessee's best chefs joined forces to create our largest gastronomic extravaganza to date:

Dustin Busby of Just Ripe, Hoof, and Century Harvest Farms

Matt Gallaher of Knox Mason

Trevor Stockton of RT Lodge

These three Trust Fall veterans worked together to push their collective culinary boundaries to new heights. The menu was ambitious (and frankly, intimidating) to look at: sea urchin, lardo, duck tongue, foie gras, beef cheek, beef tongue, and bone marrow. Diners' tension - as intended by the chefs - built towards a metaphoric "sigh of relief" with the first delicious bite. Their creations truly challenged strongholds and shattered preconceptions. Each innovative course was paired with delicious and hard-to-come-by wines by our sommelier for the evening, Keith Kirk of Blackberry Farm.

A truly inspiring evening; we are blessed to have the support of these visionary craftsmen.

Handcrafted dinnerware generously provided by Leanne Moe-McQueen of McQueen Pottery.

Special thanks to our friend, Kathryn Clark, and to Chris and Tina of RT Lodge for their help with this event. 

 

MENU

PHOTOS

Courtesy of Natalie Watson Photography.

LOCATION

Courtesy of Preston Farabow of Ironwood Studios.

WHAT SECRETS REMAIN - OH, THE SUSPENSE. YOUR CLANDESTINE AFFAIR IS SET TO COMMENCE. 

BUT HOW WILL YOU FIND US, WE'RE HIDDEN TOO WELL; THERE ARE THOSE IN THE KNOW, BUT THEY'LL NEVER TELL.

TWO ROADS DIVERGED IN A YELLOW WOOD; AND WANDER DOWN BOTH, YOU WISH YOU COULD.

BUT TAKE THE PATH LESS TRAVELED BY; WHERE GREEN CANOPY OBSCURES THE SKY.

VINES AND BRANCHES YOU MUST CUT THROUGH; THE FOREST BELOW CONCEALS ALL THE CLUES.