Podcast appearances and mentions of allan benton

The 2nd Annual Appalachian Homecoming celebrates Modern Appalachian Cuisine, Music, and Art. August 1-4. My guest, Chef Jeff Carter, Executive Chef with Dancing Bear Appalachian Bistro talks about the 2nd Annual Appalachian Homecoming. Including: - Jim Lauderdale and the Po Ramblin' Boys and Dinner on August 1st at Dancing Bear, Townsend. - Bacon at the Brewery Dinner with Darrell and Allan Benton of Bentons Smoky Mountain Cured Hams, Chef Jeff Carter of Dancing Bear Appalachian Bistro, Chef Trevor Stockton of RT Lodge, Chef David Rule of The Appalachian at the Peaceful Side Brewery, Maryville August 2nd. - Appalachian Homecoming August 3rd at Dancing Bear beginning at 9:00 am with Panelists, Chefs, and an Appalachian Lunch followed by immersive workshops in foraging, art, mountain craft, and music. - Bluegrass Brunch, August 4th. - Ending with the 15th Annual Pesto Festo benefitting Slow Food TN Valley Sunday evening at Dancing Bear. All events are ticketed @dancingbearfor more information.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyoline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here.We talk about taking a creative, culinary approach to craft distilling, using premium, specialized ingredients such as Jimmy Red Corn and Bradford watermelons. We also discuss High Wire's recent collaboration with Allan Benton. SCOTT BLACKWELL & HIGH WIRE DISTILLING COThe High Wire WebsiteHigh Wire and Scott Blackwell on InstagramHigh Wire on FacebookThe World's Biggest CookieCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott's been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie. Next week's episode will focus on the distilling aspect, and some of the interesting things he's doing with High Wire, like working with Allan Benton.   SCOTT BLACKWELL & HIGH WIRE DISTILLING CO The High Wire Website High Wire and Scott Blackwell on Instagram High Wire on FacebookThe World's Biggest CookieCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and Threads Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto.  Our guest on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton's dry-aged, country hams are produced in Madisonville, Tennessee.  I (Amy Campbell) share a recipe for an easy-to-make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, a Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw.
Allan Benton, Owner of Benton's Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture.
Fred Sauceman has a potluck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter.

Today we visit with Tennessee farmers who practice regenerative agriculture and have news about Appalachian Homecoming. A three-day event celebrating and studying modern Appalachian cuisine and farming issues. Our guests include: - Christopher Burger, Brenna Powers Wright, Carrie Garvey, and chef Robert Allen of Bluestem Hollow, Greenback, TN. - Aliceson Bales of Bales Farm is located in Mosheim, TN. She and her family raise pasture-raised beef, chicken, and pork, and she shares her recipe for Beef Roast. - Lois Shuler Caughron and her daughter Ruth Davis of Maryville, TN. Louis and her late husband Kermit Caughron were the last residents of Cades Cove, which was their home before the Great Smoky Mountains National Park. Louis and Ruth share memories of Kermit, his bees, his love for fruit, and saving cucumber seeds. - And news about an upcoming event, “Appalachian Homecoming,” a 3-day event with ticket options. It is also part of the New Hope Children's Advocacy Center's annual fundraising event, “Bacon at the Bear, built around Allan Benton's bacon. Christopher Burger will be a speaker during the educational component of Dancing Bear Lodge and Appalachian Bistro's Appalachian Homecoming, which will take place August 4-6 at Dancing Bear Lodge and Appalachian Bistro, which is located in the Peaceful Side of the Smoky's in Townsend, TN. And other speakers include Allan Benton of Benton's Smoky Mountain Country Hams - James Beard award-winning chef and restaurateur Sean Brock who is behind McCrady's, Husk, Audrey, The Continental Nashville, Joyland, and June restaurants. And many more speakers. That incredibly talented Wyatt Ellis, the 14-year-old musician and mandolinist, will perform on Friday night.

Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world. From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.

Our featured guest is Buck Dancing, square dance calling, Christmas Tree farming Leo Collins, owner of Blue Bird Christmas Tree Farm in Heiskell, Tennessee, and Fred Sauceman's Potluck Radio series features Allan Benton and Allan Benton's Red Eye gravy recipe.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw. Allan Benton, Owner of Benton's Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture. Fred Sauceman has a pot luck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter.

In this episode Neil and Will sit down with the "King of Country Ham", Mr. Allan Benton.  Through his humble nature he talks about his passion for his work and for his Appalachian home.  Take a listen and learn about the power of persistence and how quality makes the maker.  Neil and Will also talk about their Labor Day traditions - AND there might be another win for Kentucky Bourbon.   www.bentoncountryhams2.com 

Allan Benton's Tennessee Prosciutto, made in Madisonville, Tennessee. On the show today, we are setting the table with Tennessee-made Country Ham or Tennessee prosciutto. Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world. I'll share with you an easy appetizer that I have developed and named Smoky Mountain Sushi. It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas. Keep scrolling for the recipe and a link where I demonstrate how to make this on WBIR Channel 10.  From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.  Fred Sauceman's Pot-Luck Radio series features Joyce and Nancy McCarroll. They ran the restaurant at Traveler's Restaurant in Traveler's Rest, South Carolina, until 2018.

On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto.  Our guests on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee.  I’ll share with you a delicious recipe for a easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties.  We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina. 

On this episode of Deep South Dining Malcolm White and Carol Puckett talk about community cookbooks, delicious bacon, and cooking for the family. First up is the amazing Allan Benton, from Benton’s Smokey Mountain Country Ham’s. Referred to often as the Bacon God they talk about his not so secret ingredients and how COVID-19 is affecting his business. Then Malcolm and Carol talk with chef, writer, and Mississippi native April McGregor about what’s been happening in her kitchen. See acast.com/privacy for privacy and opt-out information.

This week on Southerner, Chris sits down with Allan Benton. Allan is the legendary purveyor of Benton's Smokey Mountain Country Hams. They talk about being a being a foodie, making hams, what kept him up at night, and so much more. Southerner is presented by: Mountain Valley Spring Water: Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate, white peach or lime. Available in fine grocery stores or online at MountainValleySpring.com. Follow them on Instagram @MountainValleyWater. Duke's Mayo: The best mayonnaise in the world. Visit DukesMayo.com for recipes, store locator, and shop! 5th annual MADE SOUTH Holiday Market: November 15-16, 2019 in Franklin, TN. With more than 100 makers from all over the South, it truly is one of the greatest celebrations of makers, food, music, and drink all in one place.  

Our guests on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee.  I’ll share with you a delicious recipe for an easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties.  We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina. 

A visit with Executive Chef Trevor Stockton on the upcoming epicurean weekend “The Gathering”at RT Lodge, August 2-4, Maryville, Tennessee with Executive Chef Trevor Stockton & Crew. With guests Allan Benton, Colleen Cruze, Shannon Walker, renown chefs Trevor Stockton, Andy Little, Richard Neal, Rice Mace, and Emily Blount, & McQueen Pottery. And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.

What is Something ELSE About Food… Every city across the country is full of restaurants, farms, fishing companies and chefs who have made a name for themselves, the difference between being known and being: NOTEWORTHY…is in the details of their work, life and existence. It can be seen in the sweat, tears, joy, passion and the intention by which they live….everyday.  My job is to help share those stories through pictures, stories and content. Award winning restaurants and chefs are able to create exceptional dishes when they source from quality & conscious growers and producers. Sharing their stories is my mission… -Candice Herriott-Townsend @chsfoodwriter Instagram: @somethingelseaboutfood  Website: somethingelseaboutfood.com Produced by: Max Trujillo @mxtrjll of the North Carolina Food & Beverage Podcast www.ncfbpodcast.com  Music produced by: Max Trujillo & Mike Rosado

CLICK TO SUBSCRIBE:   Today is a bonus episode featuring the new podcast from food writer/author Candice Herriott-Townsend and NC F&B Podcast co-host Max Trujillo.  It’s called ‘Something ELSE About Food’  In the inaugural episode, Candice contacted iconic chef, Sean Brock to discuss his decision to move from Charleston to Tennessee, his new restaurant, his sobriety, becoming a father and his motivation in the kitchen.   The conversation ignited a journey through the state of Tennessee that expands upon a 6 part series. We speak with industry leaders, such as Allan Benton of Benton's Country Ham, Roy Milner of Blackberry Farms Brewery, The Barefoot Farmer and others.   Today’s show is first of the six episodes series. Something Else About Food is its own new podcast, so click the link to subscribe. The following episodes will drop once a week. And tell a friend to subscribe, so they too can listen to Something ELSE About Food… Host: Candice Herriott-Townsend @CHSFoodWriter Produced by: Max Trujillo @mxtrjll

In our inaugural episode, we travel to Tennessee to speak with iconic chef, Sean Brock. We discuss his decision to move to Tennessee from Charleston, his new restaurant plans, his sobriety and motivation in the kitchen.  This conversation ignites a journey through the state of Tennessee that expands upon a 6 part series. We speak with industry leaders, such as Allan Benton of Benton's Country Ham, Roy Milner of Blackberry Farms Brewery, The Barefoot Farmer and others.  This is the first of six episodes we feature in Tennessee.  What is Something ELSE About Food… Every city across the country is full of restaurants, farms, fishing companies and chefs who have made a name for themselves, the difference between being known and being: NOTEWORTHY…is in the details of their work, life and existence. It can be seen in the sweat, tears, joy, passion and the intention by which they live….everyday.  My job is to help share those stories through pictures, stories and content. Award winning restaurants and chefs are able to create exceptional dishes when they source from quality & conscious growers and producers. Sharing their stories is my mission… -Candice Herriott-Townsend  Instagram: @somethingelseaboutfood  Website: somethingelseaboutfood.com Produced by: Max Trujillo @mxtrjll of the North Carolina Food & Beverage Podcast www.ncfbpodcast.com  Music produced by: Max Trujillo & Mike Rosado

Allan Benton shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee.

In this season of giving, I wanted to feature the good work of Second Harvest East Tennessee with Executive Director Elaine Streno. This organization serves 18 counties of East, Tennessee, and served 14.2 million meals this past year. 39% of those fed are children. Thank goodness for people who care enough about the suffering of other people to do something about it. Plus we have a story from Fred Sauceman from his pot luck radio series with Allan Benton describing how Allan makes his red eye gravy.

I’ve picked up and put down a lot of things in my life from jobs and ideas, to locales and loves and whatever I thought was the next big thing. This is a story of the opposite, of the power of doing one thing as best as you can for as long as you can. For most of his career, master craftsman Allan Benton of Benton’s Country Hams and Bacon  worked in obscurity in an unassuming building in the Blue Ridge Mountains. He raised a family, he used his hands to spread salt, brown sugar, curing salt, and pepper on meat to cure it, and then watched and tasted as it transformed. And then he tried to make a living selling it. In my last episode with BJ Dennis, I flippantly mentioned that I had had enough country ham for the rest of my life, but I realized that I don’t put Benton’s work in the same category with the ham I was referencing, ham sold in packets or on fast food biscuits, over processed and meant to get to market fast. What he creates is like a beautiful Italian prosciutto or the cured meats from Spain -- altogether different and heavenly in texture and depth of flavor. It honors the meat and celebrates it, and just a little Benton’s Bacon or Smoky Mountain Country Ham can go a long way in elevating your dish. Just ask David Chang, Sean Brock, John Fleer, or countless other chefs who make sure his name appears on their menus. But Allan Benton, as a person, elevates those around him too: his kindness is literally infectious, his calm demeanor needed in this world, and through his gentle words, he asks us to look for something to commit to as well, to pour our passion into. Warning: My southern granddaughter side comes out in this episode. Double warning: prepare for bacon cravings.

Call it prosciutto or country ham. Allan Benton of Madisonville, TN is churning it out to the level of quality as any of them in this world. Hear his story about how he broke into the "world of fine dining" with his country ham and an idea.

Join us on a trip to Spain with John T. Edge and cure master Allan Benton, catch up with author and dog lover Bronwen Dickey, and explore bluegrass' new sound.

Hear the story of how Allan got his Country Ham & smoked bacon to the well known products they are today. Allan Benton, one of East, Tennessee's best known producers.

A Tennessee ham producer loved by locals, chefs, and foodies all over the USA. Hear his story of success.

Allan Benton's growing up story, Fred Sauceman shares Allan's Red Eye Gravy Recipe, Heirloom seed with John Coykendall

Allan Benton & Country Ham / Tennessee Prosciutto

Allan Benton's Smoky Mountain Country hams and bacon are cult-like among top chefs and discerning diners. Allan slowly dry cures his ham with a time honored process and simple ingredients: salt and brown sugar to create a distinctive, unforgettable aroma and flavor. Chef David Guas cooks Louisiana inspired dishes at his 2 Bayou Bakery hot spots in Washington, DC. Host of Travel Channel's "American Grilled" he's author of "Grill Nation: Surefire Recipes, Tips and Techniques To Grill Like a Pro.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas' hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons. “Nothing can prepare your for cooking in a restaurant other than cooking in a restaurant.” [7:50] “There's a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?” [23:45] “Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up.” [29:10] — Tomas Curi on The Main Course