Tupelo Honey Cafe is a much-loved restaurant across the mountains from Knoxville. We are so pleased to be the PR agency of record representing this fabulous new addition to Market Square! With an anticipated opening date in October 2012, Tupelo Honey is equally excited to jump state lines into the Volunteer State. Stay posted for more news about the grand opening, and, in the meantime, if you are looking for a GREAT deal, get a limited offer Sweet As Pecan Pie Card – for $300 you get $400 worth of value, plus lots more! Get yours today!
Welcoming Tupelo Honey to Knoxville!
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Tupelo Honey Cafe scores two interviews in the same show
WBIR’s Live at Five at Four spent yesterday across the mountains in Asheville, NC and did not one but two interviews with Tupelo Honey Cafe! Click here to see the interview with owner Steve Frabitore and click here to view the interview with Chef Brian Sonoskus. Double score! You can score for yourself by visiting their website and signing up for their Pimento Cheese of the Month Club – sign up by Mother’s Day (May 13) and receive FREE SHIPPING all year long! The Pirate Girl is very happy to help create the buzz about Tupelo Honey’s new Knoxville location.
Categories: PR
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Caterer to the Stars Again on WBIR’s Live at Five at Four
My favorite caterer, Knoxville Catering & Special Events, knocked another one over the fence this week on Tuesday’s Live at Five at Four. Click here to see Shawn Hines prepare them on TV or click here for the delicious recipe. Just in time for Easter!
Categories: PR
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Caterer to the Stars Profiled on WBIR’s Live at Five at Four
On Monday, March 5, Shawn Hines of Knoxville Catering & Special Events was profiled on WBIR‘s Live at Five at Four. Click here to watch the piece online.
Shawn and his wife, Marla, are great clients and friends. Following the profile of Shawn’s life on the road cooking for stars, Shawn did a live demonstration of how to make his signature Artichoke & Sun Dried Tomato Dip which he had recently served to Miranda Lambert and her road crew. The completed dish was left for the team at WBIR, who raved over it! I must confess, I had my fair share as well. Completely delicious! Here‘s the recipe:
Knoxville Catering’s Artichoke & Sun dried Tomato Dip
Ingredients:
½ Cup sun dried tomatoes, chopped
1 14-oz. can artichoke hearts, drained and chopped
1 8-oz. package of shredded Swiss cheese (2 cups)
½ Cup sour cream
¼ Cup mayonnaise
1 teaspoon minced garlic
2 Tablespoons shredded Parmesan cheese (to be sprinkled on top)
Directions:
Combine all ingredients except Parmesan in a large mixing bowl; stir well. Transfer mixture to an ovenproof, shallow baking dish. Top with Parmesan cheese and bake in a pre-heated 350 degree oven until until heated through (about 20 minutes). Serve with thinly sliced and toasted baguette.
Serves 8 as an appetizer.
Presented by: Knoxville Catering
Categories: artichoke, catering, Knoxville catering, PR
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