VIB menu released, sponsor list grows for Food-Wine Fest

Shop Farragut and Town of Farragut will host Farragut Food & Wine Festival 9, presented by Turkey Creek Medical Center, an event “proven to have a regional draw of more than 1,000 food- and fun-lovers,” said Stephen Krempasky, Shop Farragut executive director.

To be located in the old Kroger shopping center parking lot, 11240 Kingston Pike across from Farragut High School, the Festival will run from 6:30 to 9:30 p.m., Friday, May 4, with the help of a dozen area businesses.

That includes major sponsors SouthEast Bank, Grayson BMW, TDS, Costco Wholesale, TN Bank and EXIT Realty.

Media sponsors feature farragutpress, i105.3 WFIV-FM; B97.5 WJXB-FM and the Bingham Group.

“The goal of the Festival is to showcase the culinary arts found in and around the Farragut community,” Krempasky said. “An impressive line-up is committed to bringing the best to this annual event,” which includes The French Market Creperie and Café, Restaurant Linderhof, The Cutting Edge Classroom, First Watch Café, Dickey’s Barbeque Pit, The Juice Bar, Costco, Buttermilk Sky Pie Shop, Gelato Brothers, Don Delphi’s Pancakes & Restaurant, Bonefish Grill, Water Into Wine Bistro & Lounge, Longhorn Steakhouse, Buddy’s BBQ, Tropical Smoothie Café, Flemings Steakhouse, Bonefish Grill, Ringo’s BBQ and The Blue Heron Restaurant.

“The popular beer lounge will feature beverages from The Casual Pint of Farragut and Mind Yer P’s and Q’s,” both of which are returning participants in these roles, Krempasky said.

“Live entertainment will be provided by MIGHTY BLUE, the 2018 East Tennessee regional winning band of the International Blues Challenge,” he added.

Additionally, the exclusive “Very Important Bites” experience is back. A $75 ticket earns access to the V.I.B. Tent, which is limited to 100 ticket-buyers.

A four-course offering will be provided by separate chefs, each of whom will explain their dish as it is being served by volunteers.

“A separate beverage expert will pair each course with an appropriate adult beverage, giving the background information to their choice and your palate’s reaction,” Krempasky said.
”Each course is timed throughout the Festival hours, so the V.I.B. guests can also stroll through the rest of the event and sample items by the other two dozen vendors in between the chef’s presentations. Your V.I.B. menu will tell you when each course will be served back in the tent.”

V.I.B. Menu
Appetizer created by Citico’s at WindRiver:
duck confit crepes with jalapeño orange marmalade
salad; course created by Clean Eatz:
mixed greens tossed with mandarin oranges topped with sliced almonds and a drizzle of light balsamic vinaigrette;
entrée created by Seasons Café:
garlic-infused roasted tenderloin served with wild mushrooms over parmesan whipped potato and shallot-scented bordalaise sauce;
and dessert, created by Tennova Turkey Creek:
port wine strawberry shortcake with vanilla bean whipped cream.

General admission tickets are $30 for adults if purchased in advance, or $35 at the gate. Admission for children under 12 is $10 in advance or $15 at the gate, with children under 5 free.

Tickets are on sale at all Knoxville ticket locations, online at, by phoning 865-656-4444 or at the following locations: 
McEntire & Mays Interiors, West End Center;
Goin’ Postal, 11519 Kingston Pike; or
Y-12 Federal Credit Union. 13128 Kingston Pike.

Tickets will be exchanged on-site for punch cards, which give attendees a record of their samplings throughout Festival night.

Volunteers receive complimentary admission and a Festival T-shirt for a few hours of service. To volunteer, contact