Describe Farm to Feast.
Essentially, Farm to Feast offers private chef services and small event space on my sister’s farm in Hardin Valley, Tennessee. We seek to create dining experiences like no other — meals where you are welcome to the table to taste not only great food but also a sense of belonging while being connected to the source of the food itself — the farm. The main way we do this is by hosting private dinners, so that you can sit around our farm table with your family, friends, or colleagues while enjoying the fruits of the garden and overlooking the beauty of the farm. These multi-course, customized menus are based on your group’s needs. They are usually served plated (but sometimes family style) in an unhurried and unpretentious setting. We also serve our clients by going into their homes to make hosting a dinner party a breeze for them, still utilizing our produce from the farm and sourcing from other local farmers as much as possible. In a world where “farm to table” may have become a bit of a cliche, we have to admit it doesn’t get more “farm to table” than this.
Who makes up the team of Farm to Feast?
I (Jeff Jorgensen) am the Chef. “Chef” is my job title, but being a chef on a farm means that on any given day, you could either find me checking out what’s coming up in the garden to get inspiration for our next menu or being followed around by our chickens as I take scraps out to the compost pile! I got my undergraduate degree in hospitality and have spent years in the restaurant industry, learning from the best. After graduate school, we moved back to Knoxville and started on the path to starting our own business. My wife, Jessica, helps with many areas of the business but is often behind the scenes. She designed much of our kitchen and event space and now works many of the events at the farm. She loves finding ways to add small touches to the experience we offer — everything from greeting our guests to setting a beautiful table. We have a lot of fun working together! And, of course, Farm to Feast wouldn’t be what it is without She Diggs Farm and my sister Heather Fulghum, the farmer. The whole thing is truly a family affair. We also have a small team of awesome individuals who help with our events in various ways. We couldn’t do it without them.
Give us a brief background on Jessica.
Jessica got her undergraduate degree in hospitality and event planning and her masters in professional counseling — and while at first glance, those may seem to be totally unrelated fields of work, for Jessica, they aren’t. She is passionate about caring for others through many avenues, and the dinner table is no exception.
Your sister Heather owns She Diggs Farm in Hardin Valley. Tell us a bit about her and her farm.
As far back as I can remember (and since she’s my sister, that is a long time ago), she has been passionate about animals, plants, and food. She works hard at everything she sets her mind to, so when she and her husband Billy decided to buy a farm in Hardin Valley, I knew it would become something great. Heather employs no-till farming practices, which really goes beyond just farming organically. It also includes other sustainable practices like working with the natural resources available, using traditional tools, and utilizing the land well. It’s amazing how much produce she can yield from a half-an-acre garden. The farm has Kunekune pigs, a heritage breed, as well as mules, ducks, two farm dogs, a rabbit, and of course, lots and lots of chickens. Some of her crops include peas, tomatoes, eggplant, corn, peppers, squash, cucumber, and various greens. She also has all kinds of herbs and wildflowers. She grows year-round, but the garden in summer is truly a sight to behold (and smell and taste)! Farm to Feast’s field kitchen is located on She Diggs Farm, and there is a covered patio that overlooks the farm where the events are held.
What is next on the calendar for Farm to Feast?
Our spring and summer calendar is almost full of private events already. However, a few dates are still available, and of course, it’s not too soon to book for fall (which I must say is such an ideal time for dinner on the farm). For those who are interested, they can reach me at Jeff@FarmToFeastKnox.com to book a private event. To hear about the latest happenings on the farm follow along on Facebook at FarmtoFeastKnox, Instagram @shediggsfarm and @farmtofeastknox, or their website FarmToFeastKnox.com. Photography: Caroline Trotter @ohsocaro
Join Amy Campbell-Rochelson weekly at The Tennessee Farm Table Podcast & Broadcast for stories of Food, Farming, and Folklore. Listen on your schedule by podcast at TennesseeFarmTable.com or listen in on your radio Saturday mornings at 9:00, 89.9. WDVX, Knoxville, 2:00 WUTC, Chattanooga and Sundays at 1:00 from Radio Bristol.
