Partakers of Our Plenty

Our modern holiday fare bears little
resemblance to the food eaten at the
three-day 1621 harvest celebration at
Plymouth Colony, the event now recalled
as the “First Thanksgiving.”

The Wampanoag and Plymouth
colonists often ate wild turkey; however, it
was not specifically mentioned in
connection with that 1621 harvest
celebration. Edward Winslow said only
that four men went hunting and brought
back large amounts of “fowl”—more likely
from the scenario to be seasonal
waterfowl such as ducks and geese. And
what about the stuffing? Yes, the
Wampanoag and English did occasionally
stuff the birds and fish, typically with
herbs, onions or oats (English only).

If cranberries were served at the harvest
celebration, they appeared in Wampanoag
dishes, or possibly to add tartness to an
English sauce. It would be 50 years before
an Englishman mentioned boiling this
New England berry with sugar for a
“Sauce to eat with… Meat.” In 1621
England, sugar was expensive; in 1621
New Plymouth, there may not have been
any of this imported spice at all.

Potatoes, which had originated in South
America, had not yet made their way into
the diet of the Wampanoag in 1621
(though the Wampanoag did eat other
local varieties of tubers). By 1621,
potatoes, both sweet and white, had
traveled across the Atlantic to Europe but
they had not been generally adopted into
the English diet. The sweet potato,
originating in the Caribbean, was
cultivated in Spain and imported into
England. It was a rare dainty available to
the wealthy, who believed it to be a potent
aphrodisiac. The white potato was
virtually unknown by the average early
17th-century Englishman. Only a few
gentlemen botanists and gardeners were
trying to grow this colonial oddity.

But surely there was pumpkin pie to
celebrate the harvest? Pumpkin—
probably yes, but pie—probably not.
Pumpkins and squashes were native to
New England. Certain varieties had been
introduced from the Americas into
Europe by 1500 where they gained
widespread acceptance (as had turkey,
another New World native). In Plymouth,
the specific American varieties were new
to the colonists, but hardly exotic.
However, the fledgling Plymouth Colony
probably did not possess the ingredients
to make piecrust (butter & wheat flour)
nor an oven in which to bake it. The
now-familiar custardy pumpkin pie, made
with pureed pumpkin, was several
generations away from invention. The
earliest written recipes for pumpkin pie
came after 1621, and those treated the
pumpkin more like apples, slicing it and
sometimes frying the slices before placing
them in a crust. (There were no apples in
1621 Plymouth, either. Apples are not
native to North America.)

The typical menu of Thanksgiving
dinner is actually more than 200 years
younger than that 1621 celebration and
reflects both the holiday’s New England
roots and a Victorian nostalgia for an
imaginary time when hearth and home,
family and community, were valued over
progress and change. But while we have
been able to work out which modern
dishes were not available in 1621, just
what was served is a tougher nut to crack.
The only contemporary description of the
event by Edward Winslow tells us that
they had seasonal wild fowl and the
venison brought by the Wampanoag and
presented to key Englishmen.

Another source describing the colonial
diet that autumn said “besides waterfowl,
there was great store of wild turkeys, of
which they took many, besides venison,
etc. Besides they had… since harvest,
Indian corn.”1

While many elements of the modern
holiday menu are very different from the
foods eaten in 1621, the bounty of the
New England autumn was clearly the
basis for both. The impulse to share
hospitality with others and celebrate and
give thanks for abundance transcends the
menu. Edward Winslow’s final comment
about the harvest of 1621, is a sentiment
shared by many Americans on
Thanksgiving Day: And although it be not
always so plentiful as it was at this time
with us, yet by the goodness of God, we
are so far from want that we often wish
you partakers of our plenty.2 EK

S&W Grand gives new life to a Knoxville tradition

Everything old is new again—or so goes an
old expression—but in the case of the S&W
Grand, the sentiment certainly holds true.
When it opens to the public later this
month, the new downtown restaurant will
light a torch that has lain extinguished for
nearly 30 years and rekindle a Knoxville
tradition that dates back to 1936.

The S&W Grand will inhabit the recently
renovated space once occupied by the
storied S&W Cafeteria, which was a Gay
Street landmark for nearly a half-century.
What was, just a couple of years ago, a
neglected shell of a building has been
restored to its original art-deco glory and is
being presented, in nearly pristine
condition, back to a community that has
always kept the site preserved in its collective memory.

“This building belongs to everybody,” says Stephanie Balest,
who—along with her brother, Brian, and Chef Shane
Robertson—is the proprietor of the S&W Grand. “Everybody
has a story about growing up here—going to the S&W
Cafeteria with their parents and grandparents. If you grew up
in Knoxville during that time, you have a personal connection
to the building.”

The Balests, who also operate the Northshore Brasserie,
created a vision for the new restaurant that walked in lockstep
with that of the building’s owner and developer, John Craig.
Both parties, even before they met, had harbored thoughts of
bringing new life to the old S&W site.

“When we first met John, he asked us if we would consider
opening a restaurant downtown,” Balest recalls. “I told him we
would only do that with the old S&W Cafeteria. He gave us a
big smile and said, ‘I own that building.’”

Upon first touring the dilapidated structure in
2007, Balest saw potential in the midst of all the
rubble, and she characterized the space as
“grand.” Hence, the restaurant’s new S&W Grand
moniker.

The S&W Grand will operate as a full-
service, sit-down restaurant rather than a
cafeteria, but in nearly every other respect,
from the spirit of the original menu to the
stunning architecture, the friendly ghosts of
S&W past will be readily apparent.

“We will serve classic American food that’s
comparable to what was served back in the S&W’s
heyday, but we’ll do that in a way that’s suited to
2009,” says Balest. “We’ll be mixing the classic
dishes with some of today’s comfort foods.”

Items like ham steak, crab imperial and liver and
onions will be callbacks to another era, but the
menu overall will be balanced enough to appeal to
diners young and old. Both lunch and dinner items
will be served at any time throughout the day.

And of course, the structure has been restored
to as close to its original condition and
appearance as possible, from the original wood
flooring to the period-faithful furnishings and
fixtures to the new revolving door manufactured
by the same company that produced the original
entryway. The S&W Grand will also offer full
bar service, music and banquet facilities.

“We get calls every single day from people
young and old, inquiring about having their
special events like wedding receptions and class
reunions hosted at the S&W Grand,” says Balest.
“At this point, we feel that this place is much
more than a restaurant, and we feel privileged to
have the opportunity to be a part of it.” EK

Painting by Heather Whiteside

In case you haven’t noticed, Market Square isn’t the same little corner of downtown it used to be. Over the years, it has been gradually transformed from a forsaken block-long symbol of neglect to a thriving pedestrian mall resembling a small-town main street of old—a place where families gather to dine, to shop, to play, all in a welcoming and relaxing environment.

And that’s just what restaurateur Lori Klonaris had hoped it would be when she and her husband, Jim, expanded their Tijuana Taco franchise to Market Square a few years back. The couple has since sold off the properties that comprised that local chain, but now they’re back on Market Square, tending to their newest endeavors—Café 4 and The Square Room at 4 Market Square.

This time around, Lori set about creating a restaurant concept and a menu that tied specifically into the vision set forth by the developers of the 4 Market Square project. The goal was to establish an “urban retreat”—a community-gathering place with a mission of hospitality at its core.

“We saw a vision of what it could be,” Lori says. “The businesses on Market Square are supportive of one another, which helps visitors really feel the pulse of downtown. We missed that synergy we had experienced at Tijuana Taco, so we got excited about this new project. We loved the idea of a community center in the heart of downtown, where we could open our doors and focus on hospitality and taking care of people as they travel through our city.”

Klonaris began doing research to come up with a concept that would fulfill the broader mission. After learning that Knoxville’s first bakery, Kern’s, was located on Market Square, she decided that serving freshly made desserts and pastries would be an important component. To that end, Café 4’s bakery and coffee bar serves homemade treats like cupcakes, brownies, bagels, muffins, croissants and more. Meanwhile, the smells of brewing coffee your sniffer when you step through the door.
“We wanted to recapture that nostalgic feeling of buying baked goods downtown,” she says. Also key to the concept was establishing a space where people could simply sit and relax with a homemade dessert or a cup of coffee and power up their laptops for both business and pleasure. The Klonarises achieved that goal by building a mezzanine-level coffeehouse seating area above the bakery.

Of course, Café 4 also offers a full-service menu featuring what Klonaris calls “comfort foods with a twist,” many of which are Southern favorites with an upscale spin for more sophisticated palates. Meanwhile, live entertainment is served up courtesy of The Square Room, a 300-seat venue that showcases some of the city’s and region’s best up-and-coming musical talent. The hall hosts special music events on a regular basis and is also rented out to the public for functions like weddings, receptions, reunions and business events.
“It all revolves around the community,” says Klonaris.

We are always in training. Our muscles and blood cells are, in essence, in a training mode to have opportunity for better health. As athletes would train for events, so our cells have the capacity to train for better function. Red blood cells live approximately 120 days and white blood cells live only 13 to 20 days. Since all of your blood is constantly being recreated, it is never too late to create health. There is an inherit mechanism called apoptosis that allows for dysfunctional cells or aged cells to be eliminated. It is a form of self-destruction that improves the quality of our lives. There is one theory that even suggests that cancer can result when the apoptosis mechanism goes awry.

Knowing that cells in our blood stream can live up to four months and knowing that we are what we eat (or absorb) gives us a better understanding of food and its impact on our quality of life. Seasonal cooking has many implications as we examine this phenomenon. Autumn cooking prepares the body for the “workout” that lies ahead on those cold winter months. Autumn is a time that we can start heating our bodies up so to speak. Remember that what you eat today affects you 120 days from now.

Autumn creates a shift in eating from salads, light-tossed vegetables, long grain rice and noodle salads to baked breads, baked casseroles, stews and hearty bean soups. Switching from steaming to baking and cutting vegetables bigger so it will take longer to cook are examples of great ways to transition. Regulating your “internal temperature” determines how you weather the external elements. Whether you are shifting from hot to cold or cold to hot, the transitional periods of autumn and spring create optimal opportunity to accomplish this shift.
Pungent is the taste that should dominate our cooking in the fall. Foods such as ginger, onions, cauliflower, scallions, medium grain rice, white beans, turnips and rutabagas are wonderful foods to help with this transition. The organs that are affected most in the autumn are lungs and large intestines. These organs are the most active and require nourishing during this period.

There are many aspects to creating a healthy body. Besides exercising, drinking plenty of water and eating alkaline, seasonal cooking ranks high. Developing knowledge on transitional cooking helps one to understand the importance of balance and its role in creating health. Autumn presents a wonderful time to begin this transition. My teacher would often say “don’t believe me, try it for yourself.” He couldn’t be more right.

Michelle Samples – Nicolosi owns The Rejuvination Center in Knox•ville. She may be contacted at
(865) 806-0356. Email your
questions, concerns or topics of interest to: msamples@usit.net.

Baked Vegetables
› 3 medium size sweet potatoes
› 1 rutabaga
› 2 turnips
› 1 delicata squash (optional)
› 8 cloves of garlic
› 1 onion
› 2 beets, red or yellow
› 1 tsp oregano
› 4 Tbsp olive oil
Cut delicata squash in half and remove seeds. Slice in 1-inch thick•ness. Cut sweet potatoes in half and slice in inch slices. Remove skins from garlic and leave whole. Cut onion, rutabaga, turnips and beets into 2-inch chunks. Place in baking dish with oregano and olive oil. Cover and bake at 350 for 1 hour. Uncover and bake for 15 min more.
Cauliflower Soup
› 4 cups cauliflower
› • cup sliced onion
› 2 cloves garlic
› 1 cup water
› 6 cups almond milk
› • cup chopped scallions
› 1 cup corn kernels
› 1 tsp sea salt or 1 Tbsp sweet miso
Cut cauliflower into 2-inch chunks. Add cauliflower, onion, garlic and wa•ter into pot and cover. Boil for 30 min. Let cool. Blend together with 6 cups almond milk. Place back into pot and add corn. Simmer 5 min. Add sea salt or miso. Serve warm with scallions.
Lima Bean Stew served
with cornbread
› 1 cup lima beans
› 4 cups water
› 1 clove garlic
› 1 cup cubed celery root
› 2 turnips, sliced
› • cup sliced burdock
› 1 cup sliced onion
› 1 tsp toasted sesame seed oil
› • cup parsley
› 1 tsp sea salt or to taste
Wash lima beans and then cover with water. Soak 6 hours or overnight. Dis•card soaking water. Place beans and garlic in pot with water. Cover and boil for 1 hour. Add celery root, burdock, turnips and onion. Cover and simmer for 20 min. Add sesame seed oil and sea salt. Simmer uncovered for 5 min. Garnish with chopped parsley and serve over cornbread.
Corn Bread
› 2 cups corn meal
› • cup gluten free baking mix
› 3 Tbsp safflower oil
› 2 Tbsp rice syrup
› • tsp sea salt
› 2 Tbsp frozen corn kernels
› 1• cup water (adjust to desired
consistency)
› Extra oil to line baking dish
Mix together. Oil baking dish and bake at 350 for 35 to 40 min depending on size of dish. For thicker cornbread, bake longer.

Help keep the Gem of the South shining by joining
the Friends of the Bijou Membership Program

In January 2009, the Bijou celebrated its 100th birthday with the Jubilee! To continue with the celebration of such a momentous occasion, we are launching the Friends of the Bijou membership program. Funds from the membership program will help us continue to present the best music, dance, and comedy acts, as well as help to keep this historic theater in top condition for years to come.

Why should you join the Friends of the Bijou?
It is your theater! The Bijou Theatre is a non-profit theater that exists because of the public’s support. In addition to being a world-class concert space the Bijou is a theater for the community. It provides a venue for local performance groups, non-profits organizations, local schools and area businesses to perform, meet and be entertained at an affordable price.
Also, where else in the region will you find perfect acoustics and performances by the most exciting up-and-coming performers or niche artists?

By visiting the Bijou you’re stimulating downtown Knoxville’s economy. On any given night the Bijou can draw up to 760 people into the area. Many visitors are shopping, eating, drinking, and parking here in downtown. Our city’s future partly depends on our ability to support and nurture the growth and appreciation for the “arts” in our community.
Depending on your membership level, these are some of the benefits of participation:
› Priority access to box seats for
entertaining (As available)

› Complimentary parking for Bijou
performances

› One complimentary dinner for two at
an area restaurant (alcohol and
gratuity not included)

› Access to the Bijou Lounge for pre/
post show events at an area restaurant
(as available)

› Private tour for a group up to 10 at
the Bijou

› Inside phone line for best available
seats and dinner reservations to area
restaurants

› Listing in the annual event program
for the Bijou Jubilee

› Invitations to special events at the
Bijou (additional costs may apply)

› Advanced show notifications and
purchase privileges at Bijou Theatre
performances

› Membership only discounts at
participating area businesses

› Special meal discounts at participating
restaurants

› Weekly email newsletter

There are five annual membership levels starting at $1000 (Promoter), $500 (Winner Circle), $250 (Patron), $100 (Supporter), and $50 (Fan). Each level includes various aspects of the above mentioned benefits. To find out more information on this program as well as a list of participating businesses and to sign up for a membership level, call Lauren Garvey at 865-523-2665 or email lgarvey@acentertainment.com.

We are raising the most intelligent, technologically advanced children in the history of our society. We are also perhaps the most health conscience generation because we recognize the need for exercise, good, sound nutrition and taking supplements. Unfortunately, we have an epidemic in our society that demands attention.
According to the Center for Disease, “Over the past three decades, the childhood obesity rate has more than doubled for preschool children aged 2-5 years and adolescents 12-19 and has more than tripled for children aged 6-11.” Also, according to Leo Galland, M.D., a former chief of research for Gesell Institute and author of Superimmunity for Kids, “Allergies are on the rise and many children are prone to infections – ear infections are epidemic in the wintertime.” Likewise, “Immunological diseases, Crohn’s disease, multiple sclerosis and rheumatoid arthritis are on the rise among adolescents.”

The question arises, what can be done to thwart these statistics? Also, can we impact a child’s immune system to become stronger so as to effectively change the direction of this downward spiral? What constitutes a strong immune system and what foods should our children avoid to aid in this recovery?
Perhaps the single most important key to a healthy immune system is essential fatty acids or EFA’s. There are two families of essential fatty acids – omega 6, which contains linoleic acid, and omega 3, which has linolenic acid. Both are used in metabolic reactions along with co-factors such as Vitamins A, B-6, C, and E, as well as minerals such as magnesium, zinc, copper, and selenium. If these co-factors and minerals are not present, then EFA’s are not metabolized into a very important hormone called prostaglandins. Prostaglandins are the major players in an efficient immune system.

A child’s body makes fifty different prostaglandins. Any malfunction in the production of these hormones can lead to different illnesses including cancer, asthma, allergies and autoimmune diseases such as lupus and rheumatoid arthritis. The fact is that optimal health requires good, sound nutrition.
Foods rich in EFA’s are dried beans such as Great Northern, soy, navy and kidney. Of course flax seed oil, which is easy to use, is a great source of EFA’s. You can easily put flax oil in soy yogurts, on toast instead of butter, or add in dressings. Nuts, seeds and beans are also rich in the necessary co-factors of magnesium, copper, zinc, and vitamins B-6 and E. Seafood, especially salmon, mackerel, herring, sardines and tuna, are rich sources of all minerals. Combine these foods with fresh vegetables, which are rich in Vitamin A and C, and you have a winning combination for a strong immune system.

Foods that can sabotage a good immune system are fried foods such as French fries, sugar, soft drinks, fatty meats, pesticides on fruits and vegetables and eating processed foods instead of fresh. Signs of EPA deficiency are lack of luster in hair, dry skin and dry bumps on the arms and legs.
Realizing the importance of essential fatty acids should drastically change our perception on nutrition. The fact is EFA’s are not produced by the body but must come from our foods. Armed with this knowledge, why wouldn’t we place a protective shield of immunity around our children in today’s world?

Zesty Northern Beans
› 1 cup dried Great Northern Beans
› 5• cups water
› 2 cups short grain brown rice
› 2 cloves garlic
› 1 medium onion, chopped
› 1 red bell pepper, chopped
› • cup parsley
› 4 cups chopped tomatoes
› • cup tomato paste
› 2 Tbsp olive oil
› 1 tsp cumin
› 1 tsp chili powder
› 1 tsp coriander
› 2 tsp sea salt or to taste
› 1 tsp black pepper or to taste
Soak beans overnight in bowl covered in water. Discard water and place beans in pot. Add 2• cups water. Cover and boil for 2 hours or until soft.
Prepare rice in separate pot. Add washed rice to pan with 3 cups water. Cover and cook on medium heat for 50 min. Set aside.
To skillet add olive oil, garlic, red bell pepper and onion. Sauté for 2 min or until translucent. Add drained cooked beans, tomatoes, paste, spices and salt. Cover and simmer for 5 min. Add parsley and serve over rice.

Rotini Pasta Salad
› 1 package whole-wheat rotini pasta
› 1 lb firm tofu
› • cup chopped scallions
› • cup chopped celery
› 1 carrot, grated
› • cup parsley
Cook pasta al dente. Cut tofu into 1-inch cubes. Add all ingredients to cooked pasta. Then add dressing and toss.
Dressing
› 1 cup walnuts
› • cup pine nuts
› 1 Tbsp Flax seed oil
› 1 cup fresh basil
› 2 cloves garlic
› • cup olive oil
› 2 Tbsp ume vinegar or 1 tsp sea salt
› 1 Tbsp rice vinegar or lemon juice
› 1 Tbsp water
Place in blender and blend until smooth and creamy. Toss with pasta.

Tofu Sandwiches
› 1 lb extra firm tofu, sliced
› • cup sliced white onion
› 1 tsp garlic salt
› 2 tsp olive oil
› 1 Tbsp mirin (sweet cooking rice
wine-optional)
› 1 Tbsp shoyu or soy sauce
To pan add olive oil, tofu, onion and garlic salt. Cook for 5 min or until onions are translucent. Add mirin and shoyu. Simmer for 3 min. Serve with whole grain bread with vegenaise, lettuce, soy cheese and sprouts. Serve also with carrot chips for a great school lunch.

While renovating the downtown buildings collectively referred to as 4 Market Square, Knoxville architect Gregor Smee found yet again there’s nothing easy when it comes to modernizing century-old structures. Between fulfilling the broader vision for Market Square revitalization, serving the needs of the buildings’ tenants and navigating a labyrinth of zoning regulations, Smee and his team had their work cut out for them.

Anyone who visits Market Square today, of course, can’t help but enjoy the fruits of those efforts—a thriving restaurant, a popular live-music venue and upper-level spaces that house a variety of organizations and businesses. The finished product is a monument to the philosophy that historical sites can indeed be renovated to serve today’s users while preserving their original beauty and structural integrity.

But when the firm of Smee + Busby Architects was recruited by 4 MS, LLC—owners of the 4 Market Square buildings—it had a rough canvas on which to begin its work. The two buildings involved (the double spaces of 4 and 6 Market Square and the adjacent 8 Market Square) were in various stages of either partial renovation or decay.
“The 8 building was about two-thirds on the way toward becoming apartments, while the 4 and 6 buildings were in pretty rough condition,” Smee recalls. “Some of the floors were rotted, there were basement leaks and pigeons had taken over the ground level.”

Today, the first floor of the double space is occupied by Café 4, which was launched by Knoxville restaurateurs Jim and Lori Klonaris earlier this year. Behind the café sits The Square Room, a 300-seat auditorium space that hosts music concerts as well as weekend church services. The venue is accessible from the restaurant but has a separate main entrance behind the restaurant, off the courtyard adjacent to the 8 building.

The structural interface between Café 4 and The Square Room consists of a large, soundproof bank of angled windows, which allows Market Square pedestrians to see through the restaurant, all the way to the performance stage. Such is the case during WDVX’s live Blue Plate Special broadcasts on Fridays, although for most ticketed music events, curtains are drawn across the windows and the speakers piping the live feed into the café and its outdoor patio are cut off.
The entrance to Café 4 is actually in the 8 building, where guests are also greeted by a cozy bakery and coffee shop. But not wanting to sacrifice restaurant seating for coffee-house patrons, Smee + Busby ingeniously recaptured some of the space overlooking the bakery counter, converting it into mezzanine-level seating for guests who just want to kick back with a cup of Joe, a laptop or a sweet treat.

The two upper floors on 8 Market Square now provide housing for Knoxville Fellows, a Christ-centered leadership and internship program for recent college graduates, and the two floors above 4 and 6 Market Square contain business and church offices as well as a library and conference room that can be rented out as meeting spaces.
Throughout the project, architects were faced with the design challenges aplenty. For example, they found a 12-inch height differential between the second floors in the 6 and 8 buildings—a situation rectified by gently sloping ramps—and contractors had to cut through nearly three feet of solid wall and install steel lintels to create the windows overlooking the courtyard and each of the interior openings between buildings.

“Adding all these features to a 100-year-old building is neither cheap nor easy,” says Smee. “That is the nature of historic re-use and renovation. You never know exactly what you are getting into.”
Other measures included designing two complex waste disposal systems, installing a multilevel exhaust system, locating much of the kitchen storage and prep areas in the basement and creating a completely fireproof deck area on the rooftop.
“For all of the challenges and complexity, this has been a tremendously rewarding project. It was a long and circuitous path from vision to reality, but that just makes the completion that much sweeter. It’s great to see the positive impact on Market Square. After all, this is our neighborhood, too.”

Anyone who’s already dined at Café 4 on Market Square will tell you that the food alone is worth the trip to downtown Knoxville. But along with the adjacent entertainment venue The Square Room, the 4 Market Square restaurant offers its guests more than just a good meal. With an ongoing calendar of events as well as daily food and drink specials, both locations are creating value for customers at a time when value is greatly appreciated.
“In this economy, people want their money to go further,” says Café 4 co-owner Lori Klonaris. “There’s always something interesting happening here. We’re a great place to go if you’re looking for something more than just going out to eat.”

Exhibit A is the new Blues, Brews and Bar-b-que event, which takes place every Tuesday at 4 Market Square. The fun gets underway at 4 pm, and a different local blues band takes The Square Room stage from 7 to 9. Guests, meanwhile, can order from the Café 4 menu or dive into the restaurant’s selection of home-style barbecue, including pork ribs, beef brisket, pulled pork, roasted chicken and more.

Patrons can enjoy their meal in The Square Room itself or in Café 4’s dining room or patio, where the music is piped in from the music hall. Café 4 diners can even watch the bands in action through the windows separating the two venues. Throughout the evening, Café 4 offers its diverse selection of high-end draft beers, which are half price during Blues, Brews and Bar-b-que.
“People are really responding to this event,” says Klonaris. “It’s a nice thing for downtown, and it’s fun because you’re basically getting a free concert while you eat. The atmosphere is very upbeat. You feel like you’re at a festival.”

Every third Wednesday of the month, Café 4 hosts a wine tasting and piano bar. For $20, guests get to taste five different wines against the musical backdrop of live piano music. Presented in cooperation with local wine distributors and the Wine Society of Knoxville, each event has its own theme, based on a particular variety of wine.
And beginning October 7, The Square Room presents Sound Off, a battle-of-the-bands competition that will pit 25 local bands/musicians against each other over the course of five monthly preliminary rounds. Every first Wednesday, five bands will go head-to-head, with the winner advancing to the final Sound Off round in March.
Celebrity judges will choose the overall winner, which will receive studio recording time, a produced EP, up to $500 in musical gear and a booking at The Square Room.
“We’ll be celebrating local bands and giving them a chance to break out,” says Klonaris.