Insider Scoop: Weddings in the Woods

{Insider Scoop}

  Weddings in the Woods

On December 5^th, the Dead End BBQ Catering team and I woke up bright and early to prepare for our first wedding showcase of the season.

Weddings in the Woods: an escape to a place where wedding dreams come true.

Let me just say that we couldn’t have asked for a more perfect morning: crisp winter air and the sun was shining. With a venti Starbucks coffee in hand and the catering van packed to the brim, we made our way down the winding roads to the showcase site: Butterfly Gap Retreat.

Ranked one of Southern Living Magazine’s Best Places to Stay in the Smokies, Butterfly Gap Retreat is the perfect destination to escape to on your wedding day. Nestled in the woods of Blount County, BGR offers the secluded, outdoor feel with all of your modern amenities. If you haven’t visited this stunning hideaway, I highly recommend browsing their website or giving Mandy & Laura a call.

As we pulled into the drive, our friends were already getting the Studio set up. Charity Honeycutt, owner of Honeybee Events, transformed the open layout of the Studio into a display of fairytale-like tablescapes with the help of Campbell Tent & Party Rentals. 

The combination of soft pastel hues and ornate golds brought an element of sophistication and femininity to each setting. The dark wood dining tables and green accents brought the rustic warmth of the outdoors into the reception space.

Beautiful floral centerpieces from Sassafras adorned each table. Sassafras owner Ally King, arranged stunning designs highlighting soft pinks and deep reds. Ally offers everything from centerpieces to bouquets so be sure so visit her website.

By 11am, guests started arriving. Mothers with daughters, couples and best friends roamed the Studio stopping to talk with some of our friends in the business. Ashley Kent, from Barre Belle Yoga & Fitness, touched on the importance of health as couples embark on this new chapter of life. Located in the 100 Block of Gay Street, Barre Belle offers a variety of classes including barre and BUTI yoga to get you photo ready on your wedding day. Bridal pricing is available and it would be the perfect group activity for the bride and her bridesmaids.

DJ Ryan Ray with Special Notes Entertainment livened up the atmosphere with an array of musical stylings from motown to Michael Bublé. One thing I love about Special Notes is their diversity. Music is a huge part of the reception. It brings everyone together. You've got to make sure that you have tunes for all generations to get up and get down to. 

Guests slowly made their way to the back room, entranced by the aroma of East Tennessee's best barbecue. Now, of course I am biased, but what truly makes Dead End BBQ stand out in the catering world is our high quality of food and attention to detail. 

We created Weddings in the Woods in order to transport our clients to their wedding day. To the sounds, the smells and the tastes of the most magical day of their lives. Food is an essential part of planning a reception. 

And even more essential is tasting the food before your hire a caterer.

Intimate tastings like Weddings in the Woods allow our potential clients to sample every dish we offer and get a feel for our style of service without the pressure of a large wedding expo. 

I am so grateful to everyone who participated and made the event possible. We already knew y'all were amazing professionals but now you're friends.

And to the newly engaged, whether we become a part of your special day or you chose another path, I wish each one of you stress-free planning in the months to come and a reception like you've always dreamed of. And if things get too crazy along the way, I'll have a bowl of pimento macaroni and cheese waiting for you.

Best Wishes & BBQ,

Marlowe Whittaker

Catering Sales Manager

10 Holiday Party Tips From The Caterer

{10 Holiday Party Tips}

With the holidays just around the corner, I know many of you are starting to plan your get-togethers for the season. One of the most important aspects of a holiday party is a great spread of food. I know it can be overwhelming trying to find the best caterer for your party. So here are a few tips from someone in the business to help make the search a little easier!

10 Party Planning Insights From The Caterer

1. Before you pick a caterer, determine your roof-top price. What is the highest amount you are willing to spend per person, including tax? (and if its a full service event, including gratuity as well.) You need that answer in your arsenal when searching for the best caterer.

2. Choose a caterer based on their food, not because they are the hottest thing since sliced bread. A good caterer will offer you a tasting of their food so you can get an understanding of their style and flavor profile. That's the only way you'll know if the food is a good fit for your event.

3. Once you've chosen your top 3 caterers, start talking money. It is not rude to say, "Here is my budget per person and I have "x" amount of guests. What can you offer me?" Actually, I prefer a client who is straight forward and open to recommendations. The caterer will know the best menu for your budget.

4. Express your vision for the event. The caterer wants to know that you are planning a evening of mingling and there will be limited seating. Or that you are hosting an intimate dinner party. Details like this will help the caterer suggest an appropriate menu based on their selections.

5. Heavy appetizers DOES NOT mean cheaper prices. Its actually the opposite. The average price is $2-$4 per piece because you are paying for all of the time that is required to create those delicious bite-size apps. You try cooking and assembling 200 mini cheeseburgers topped with onion straws! If you are budget conscious, stick with a traditional buffet.

6. Talk about the amount of food. Does the caterer bring exact portions or do they bring a little extra for those "just in case" moments? That's important to know so that you order the right amount of food. Also, if you are having children attend your event, ask the caterer's recommendation for including them in your guest count. With our portions, we count 2 children (under 10) as 1 adult and all of our portions are based on adult servings.

7. Having a party over 50 guests? Do not skimp on ordering serving staff. Most caterers supply their own staff for large events and for good reason. Only the caterer knows how their food is supposed to look/taste, how the food was prepared (dietary questions) and food-safe procedures.

Plus, how can you be a good host when you are busy playing caterer as well? For a minimum of $100, you can relax and entertain your guests, knowing your party is being well managed.

8. Ask your caterer what size plates they recommend for the event. If you purchase a plate that is too large, you could run out of food before all of your guests get to eat. For my events, I recommend a 9" plate for dinners and a 6" plate for appetizers.

9. Its time to talk about money again. Make sure you know exactly when the final payment is due. Ask about taxes and gratuities. If you aren't sure what percentage of gratuity is customary or when it should be distributed, just ask. You also need to know if any deposits are due to reserve your date.

10. Important Dates: every caterer has a deadline to confirm guest counts and make changes to your menu. Make sure you know them. Put the dates in your phone an set reminders. If you can save a few dollars because Sally and John cannot attend your party, its worth it.

I hope these tips help with your upcoming holiday party and if you have any other questions, don't hesitate to ask.

Best Wishes & BBQ,
Marlowe Whittaker
Catering Sales Manager
(865) 414-9417

Meet The Team: John Settino

{Meet The Team}

      A George’s Blog Series

John Settino

Kitchen Manager – Dead End Maryville

Years Employed at Dead End: 4+ Years

Where Are You From: St. Augustine, FL

Tell us a little about yourself…

I was a nomadic child moving every 3 months, getting to see and meet a very diverse amount of people and things. I am always up for learning new skills and sharing any knowledge I have.

What is your favorite food to cook at home?

My favorite thing to cook is my mom’s pasta salad.

If you could add a new item to the menu, what would it be?

Salsa con Queso.

A little pico de gallo sprinkled on top of our white house queso and drizzled with our house salsa. Served with tortilla chips.

Share a memorable experience you’ve had during your time at Dead End…

Opening this store has been such a learning experience and I never thought I would have had such a wonderful opportunity. One time I was catering a job for Wacker down in Chattanooga, TN. Upon arrival, all phones were taken by armed guards and they put take on our camera lenses. As we drove into this guarded city of a worksite, we hardly saw any people. After setting up and lunch was called, over 1000 people came out of nowhere and flooded the cafeteria. We fed all 1000 people in a matter of minutes!!! I love being a part of a team that can handle that kind of volume while keep the quality of food and service outstanding.

Smokehouse to Vineyard: It's Tailgating Time In Tennessee!

{Smokehouse to Vineyard}

      It’s Tailgating Time In Tennessee...

Ahhhhhh. College football season is in the air. For at least the next 16 weeks, college football fans have the pleasure of following their favorite team in a quest for glory. A few teams played their first game last week. SEC play starts Thursday night, but most importantly, my beloved Vols play this Saturday. It’s one of the most highly anticipated seasons in recent memory, and I for one can hardly wait to see what the future holds. But we all know that college game day is about more than the game of football. It’s also about the tailgating, and no one does it better than we do in the South.

For the 2015 football season, SEC teams dominate top college football best tailgating/best atmosphere rankings. Bleacher Report has 10 SEC teams in the top 25, 7 in the top 10. Tennessee ranks 4^th. USA Today has five SEC schools on its top 10 list, with Tennessee also ranking 4^th. NFL.com has the Vols tied at 15, with six other SEC schools in the top 15. Southerners know how to throw a party. In the South, tailgating comes second to only one other social event – a wedding.

So what makes a good tailgate party? 

That’s simple: family, friends, great drinks and even better food. 

A tailgate in the South wouldn’t be a tailgate without the wide array of food. LSU fans are famous for their unique Creole and Cajun dishes, while Texas A&M fans brag about their grilled fare. But here in Big Orange Country, we live and die by our barbeque. Some fans set up as early as the night before, smoking their favorite meats and treats overnight. Others start early morning doing the same. But the best of the tailgaters know the secret to an easy and enjoyable game day: bring in the Dead End. They have game day packages that appeal to any budget and any amount of people. Whether a “small” gathering of 20, or any multiple of that, there’s something for everyone. From smoked meats and sides, to appetizers and veggie trays, Dead End Barbeque has it all. Just be prepared for the visiting fan that stops by and chats a while. Here in Knoxville, we are well-known for our Southern hospitality. Don’t disappoint.

Let’s not forget the accompaniment to any good Dead End meal – the vino. 

Oh, I’m sure you’ll have your sodas, ice teas, bottled waters and cold brew, but don’t forget those of us who enjoy a refreshing glass of wine. Wine can be the perfect accessory on a warm game day. Whether you order the pulled pork, pulled chicken or smoked sausage, you can’t go wrong with glass of sangria. I recommend the Plaza Real Sangria from Spain. Made from Spanish grapes, this tastes like the real thing. It is subtly sweet, not overpowering, with hints of dark cherry, blackberry and wild strawberry.  Keep it simple by making a batch. Pour an entire bottle or two in a pitcher, adding frozen mixed berries to keep it cold. Pour over ice in your favorite glass and top with club soda for a little fizz. It’s that easy. 

Another great choice is single-serving, or .187 bottles of Prosecco, Italy’s version of bubbly. My favorite is Riondo Prosecco. It’s perfect for game days because it has a screw cap, and it’s small enough to fit in any cold beverage cooler. This light-bodied Prosecco is slightly sweet and bubbly, with hints of fresh fruit and a clean, delicate finish. Riondo would pair perfectly with the Dead End BBQ Meat & Cheese Tray or the Dead End BBQ Fruit Tray. Lastly, since most tailgates tend to get a little spicy, I would also recommend having a medium-sweet Riesling. My favorite is Blufeld Riesling from Mosel, Germany. This Riesling is semi-sweet, but has enough acidity to cut through sweetness, making way for another glass. It comes in a classic blue bottle, and like the Riondo, has a screw cap. This would be perfect with the Dead End BBQ Buffalo Chicken Dip or any meat with the spiciest sauce you can handle.

There’s nothing quite like game day in the South. Not much compares to spending a day with family, friends and sometimes strangers, enjoying the simple things in life: football, fellowship and great food. I hope you enjoy this season, and I hope that as you follow your team on its quest for glory, that you take the time to enjoy some Dead End Barbeque and some Vino! 

-Kim

Meet The Team Series: David England

{Meet The Team}

      A George’s Blog Series

David England

Catering Manager - Dead End Maryville

Years Employed at Dead End: 3 Years

Where Are You From: Portland, Oregon

Tell us a little about yourself…

I’ve been in the barbecue business for nineteen years. When I moved to Tennessee, I joined the team at Damon’s Grill in Pigeon Forge. I worked for that company for 16 years managing, catering and building relationships in the community. After Damon’s, I came to Dead End BBQ Knoxville to work in their catering department.

Now I am the Catering Manager at Dead End Maryville, bringing our East Tennessee barbecue to Blount County and spending as much time with my beautiful daughter Amiah as I can.

When you are at work, what is your “go-to” meal?

Spicy BBQ Wings.

What is your favorite saying that has been posted on the Dead End Sign?

“Loading…”

Share a memorable experience you’ve had during your time at Dead End…

Last fall, I catered a wedding in Friendsville at the family’s farm. It was going to be a casual get together in the field with friends and family to celebrate the newlyweds. They had asked for me to bring the smoker to give a little ambiance at the reception. Little did I know they were providing their own kind of ambiance for the ceremony… Right as the preacher said,” You may now kiss the bride!” two people from the wedding party stood up, rifle in hand and fired shots in the air. Yee-hawww!

Smokehouse to Vineyard: A Little Side Action

{Smokehouse to Vineyard}

      A Little Side Action...

Most work days, I am looking for a corner at restaurant bar where I can sit and enjoy a class of wine and a snack while I put in orders from the day’s work. For the last two hours of the day, my phone is attached to my ear and my fingers are glued to the keyboard. Even though I don’t have much time socialize, I do like it when a friend or a co-worker can join me. Let’s face it. We all enjoy a friendly face at the end of the day. 

At least once a week, I try to meet up with a friend of mine who lives close to me so we can catch up on local happenings. Nine times out of ten, when I ask where she is, she’s at Dead End BBQ enjoying a glass of Chardonnay and a helping of the Macaroni and Pimento Cheese. At first I laughed, but she told me I didn’t know what I was missing.  She was so right! Honestly, I think we all have our favorite places to get barbeque. Mostly that is based on the style and quality of what we like. However, for me, the next important thing besides the barbeque is the side items. So when my friend shared with me her favorite afternoon snack, I was more than willing to try it out.

First, if you haven’t had the Macaroni and Pimento Cheese at Dead End BBQ, you need to….soon. It’s creamy, cheesy, slightly smoky… total perfection. The pimento pepper adds a mild, subtle sweet flavor that contrasts well with the slight saltiness of the cheese. Again, total perfection. It’s so perfect that Dead End decided to put it on a sandwich; thus the Mac-Attack was born!

Secondly, if you haven’t tried the Macaroni and Pimento Cheese at Dead End with their Noble Vines 446 Chardonnay, you need to… soon! 446 Chardonnay is a single vineyard Chardonnay from San Bernabe Vineyard in Monterey, California. The first “4” in 446 stands for the Clone 4 grape, the wine’s “claim to fame.” The clone was cultivated in Carneros, California by Napa’s famous winemaker, Louis Martini. This grape clone is now grown in “Block 46”, the remaining part of 446, in San Bernabe. At the peak of ripeness, the grapes are picked and sent through the winemaking process. The end result is a wine with aromas of ripe pear, pineapple and melon, with flavors of peach and coconut with hints of lemon and toasty vanilla spice. 446 is medium-bodied, with a creamy mouth feel, which compliments the Macaroni and Pimento Cheese perfectly. Other great 446 pairings include the Smoked Sausage and Cheese, the Dead End Mac-Attack and the Grilled Smoked Bologna sandwich. I personally guarantee each one!

I’m glad my friend isn’t afraid to experiment with what she likes, and I’m thankful that she’s more than willing to share. Thanks to her, Noble Vines 446 Single Vineyard Chardonnay has become one of my favorite go-to wines to enjoy by itself, or with my favorite foods. Dead End BBQ was already one of my go-to restaurants. You can never go wrong!

-Kim

SEC Football Coaches & Dead End BBQ

{George’s Blog}

SEC Football Coach’s & Dead End BBQ

In 2006, I started a great journey of cooking for coaches and staffs throughout the SEC.  The common thread of these cooks has been my great long-time friend John “Chief” Chavis.  He has always had a passion for BBQ and I think that’s what has made our friendship endure for such a long time. Chief joined the Dead End Society BBQ Team and cooked in many events with us over the years, when his time and scheduled permitted. One time we went to Greenwood, SC to cook in a contest with Danny Ford, the Arkansas and Clemson Coach.

We did not know but Coach Ford invited some of his friends, like around 500!! We had so many people in our 20’x20’ space we could not move.  When it was time for us to turn in our food for the contest people were picking it up and eating it! Coach Ford was holding court as only he could, telling stories and talking to everyone.  As it all turned out, we all had a blast! 

During the 2007 season, I cooked so many times for the University of Tennessee Staff and the team that Coach Fulmer presented me with a game ball from the bowl game where we beat Wisconsin! It was like every week we cooked for the defensive staff Tennessee won; that was 10 times that season!  We proudly display that football in our trophy case on Sutherland Avenue. At Tennessee, we had some great coaches that we fed during the Fulmer years: Coach Brooks, Coach Caldwell, Coach Slade, Coach Chavis, Coach Fulmer, Coach Long, Coach Taylor, Coach Cutcliffe, Coach Clawson, Coach Roper, Coach Sprewell, Coach Michael, Coach Luke and Coach Atkins.  All of these guys were great, especially around a smoker!

My next stop on the SEC cooking tour was LSU.  When I was asked to cook for the coaches, I wasn’t sure how they would take a Tennessee guy coming down there and cooking for them.  What I found out was BBQ is a universal language that every coach knows and enjoys especially in the SEC!  So I am down in Baton Rouge cooking on a borrowed smoker and throwing down some Q for the coaches.  I did the usual cook: Chicken, Ribs, Pork and Brisket.  You could hear a pin drop in the coaches meeting room when they were eating the BBQ.  After everyone ate it was time to go to practice. As I was standing on the sideline, I felt a presence around me and all of the sudden I hear “The Brisket was Tender”.  I turned around and it was Coach Miles standing behind me.  That was the ultimate compliment!  I cooked for Coach Miles,

Coach Chavis, Coach Nader, Coach Moffitt, Coach Strudawa, Coach Kragthrope, Coach Wilson, Coach Cooper, Coach Ensminger, Coach Gonzales, Coach Haley, Coach McGaughey, Coach Raymond, Coach Henry, Coach Cameron, Coach Grimes and Coach Peveto. Great times were had around the smoker in the Bayou!  I would be remiss not to mention some great guys that were always there to help out with cooking in LSU and they were equipment manager Greg Stringfellow, film guy Doug Aucoin and my man Charles Baglio!

During the Dooley era at Tennessee, I was able to cook for the coaches and their families on several occasions! Coach Dooley was always great to me and was by my side every time I was at his house cooking.  I didn’t know if it was to help, learn or try to tell me how to cook?  Finally one day I looked at Coach and said you have cobwebs on your Weber, when you clean those off you can talk to me about cooking.  The next time we are there the Weber had been cleaned and he was free to hang around the grill with me again! Hanging around a smoker or grill relaxes people and all of the coaches during this era were great people to hang around and talk with especially about BBQ. On his staff we cooked for Coach Dooley, Coach Pendergrass, Coach Wilcox, Coach Chaney, Coach Smith, Coach Baggett, Coach Thompson, Coach Russell, Coach Joseph, Coach

Hiestand, Coach Hinshaw, Coach Pittman, Coach Sunseri, Coach Palermo, Coach Coiner, Coach Ansley, Coach Conkin and Coach Graham.  I really enjoyed getting to know Coach Dooley and I wish all the success in the world with the Cowboys.

Just when you think things are hot in Tennessee, you need to go to College Station, TX.  I mean, I went down there to cook with Chief and his staff one weekend and it was 91 in the shade and 102 in the sun! Chief bought a new smoker from my other company Champion Smokers & Grills and we sent it down to Texas A&M for him! I flew down in July to cook for his defensive staff and give him a tutorial on

his new smoker which is named The Chief. For 12 hours Chief and D-Line Coach Terry Price hung around the smoker with me.  Coach Price took at least 10 pages of notes on how to smoke BBQ!  There was a lot of rumblings that the people around there couldn’t believe Chief would bring someone from Tennessee down there to cook BBQ when they were in Texas.  I reminded them there would not have been a Texas if it weren’t for some Tennesseans! That made everything more relaxed around the pit. But when the Brisket came off the smoker all eyes were on me.  I have to say that was the best brisket I had smoked in my life, you could cut it with a butter knife!  To my amazement the people at the party were all saying that was the best brisket they ever ate!  That means a lot coming from Texans! The people I fed that day were Coach Chavis, Coach Price, Coach Hagen, Coach Moorehead and former UT Coach Joseph who now at A&M. We were very fortunate to hang out at Dr JP Bramhall’s house to do the cooking and his son Bobby is now attending Law School at Tennessee.  It’s such a small world!

We have been fortunate to feed the football teams at the University of Tennessee every year since we opened in 2009 with the exception of the Kiffin era. In fact last month, we were able to feed the entire Defensive side of the football and their coaches.  Coach Jancek and his staff are outstanding leaders of men.  I cannot leave out feeding Coach Lawson and the strength coaches, those guys are the unsung heroes of team! Hopefully one day soon, we will be cooking for Coach Jones and his staff!

As you can see I have been blessed to be around some great coaches in the SEC!  I hope everyone can get a chance to gather around a smoker or grill on football Saturdays and enjoy great food and great friendships!  You never know where it might lead!

Keep the fire burning!

George