May 12th-14th, 2016

International Biscuit Festival – Fall 2014 Internships

August 25th, 2014

 

It’s like a dream come true, right? An entire festival dedicated to the most perfect of Southern culinary delights- the Biscuit! The International Biscuit Festival and Southern Food Writing Conference are in their 6th and 4rd year, respectively. Event dates are May 14-16, 2015.
The Festival and Conference are currently seeking interns for the Fall 2014 semester.

*We are introducing a new event in January 2015: “Best of the South” Southern Food & Beverage Event. We are looking for 2-3 bright individuals interested in gaining experience in Event Planning, Marketing/PR, or general work experience. An appreciation for all things whimsical and a passion for Southern culture and cuisine, namely the Biscuit, are a bonus!

Internship dates are August 25 – January 31, 2015.
This is an unpaid internship that provides the opportunity to network in Knoxville.
Hours will depend upon your schedule.

 

Intern Duties

• 10-20 hours/week commitment
• Coordinating vendors for events
• Creating & implementing Social Media plans
• Aid in website management
• Supervise Volunteers
• Running Errands
• Other duties as assigned

 

Intern Requirements:

• Great organizational Skills
• Effective communication skills
• Self-starter
• Work well under pressure
• Flexibility
• Sense of Humor
• Reliable transportation & laptop
• Ability to work alone & in groups
• Able to lift 20+lbs repeatedly

 

Helpful but not required:
• Familiarity with Hootsuite, WordPress, Google Docs, & Eventbrite
• Knowledge of Southern food culture
• Event Planning & Social Media management experience
• Willing to do anything in the name of Biscuits. ☺

To apply, please send resume to info@biscuitfest.com with “Biscuit Intern” in the subject field. If you have questions or would like to know more about the Festival & Conference, or Best of the South event please visit www.biscuitfest.com or contact me at the information listed below.

Sarah Johnson
Event Coordinator
865.238.4865
info@biscuitfest.com

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Applewood Farmhouse Wins People’s Choice Award 2013!

October 10th, 2013

Yesterday the Biscuit Boss ventured out to the beautiful Sevierville, TN for the official presentation of the 2013 People’s Choice Award to Applewood Farmhouse Restaurant. 

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From Right to Left: Roman Campbell, Executive Chef. Bill Stokely, President of Stokely Hospitality Enterprises. John Craig, Biscuit Boss. Trevor Townsend, Director of Full Service Operations.

This past May, more Biscuit Lovers than ever descended upon downtown Knoxville, despite a touch of rain, for the chance to taste the signature biscuits of some of the South’s finest restaurants. The competition was tough, but in the end Applewood Farmhouse Restaurant‘s Andouille Shrimp and Grits Biscuit won the hearts and mouths of the people!

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The People of Biscuit Fest have spoken and they LOVED this biscuit. Fortunately, you don’t have to wait until BiscuitFest2014 to Applewood Farmhouse Restaurant’s delectable goods! Gather your family and friends for a nice lunch or dinner!

One thing we know for sure: We cannot wait to see what they come up with next year!

Think your biscuits can beat out the rest? Apply to be on the 2014 Biscuit Boulevard!! Applications located on the right sidebar.

Photos Courtesy of Megan Lange Photography

Join the Conversation: @biscuitfest, @ApplewoodFarm

 

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Charlotte, NC Loves a Good Biscuit Pageant

September 23rd, 2013

This year, during the Miss and Mr. Biscuit Pageant we had quite the competition, but Liz Barr secured the title of Miss Biscuit with her talent performance: an Interpretive Dance to a Biscuit Love Song!

Most recently the Mr. and Miss Biscuit Pageant was mentioned by Kathleen Purvis, Food Editor for the Charlotte Observer.

Our whimsical Biscuit Pageant has also been  featured in an episode of Tanner Latham’s Authentic South podcast. On the podcast you can hear directly from Miss Biscuit herself, as well as from Megan Lange, the genius behind the “Biscuit  Song”.

We think all parties can agree this light-hearted event is not to be missed in 2014!

 

 

 

 

 

 

 

Photo Courtesy of Megan Lange Photography

Join the conversation: @Biscuitfest, @KathleenPurvis, @TannerLatham,

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3rd Place, 2012: The Homegrown Hero (Special Category)

March 25th, 2013

We now present to you the 3rd place winner of the IBF Bake-Off…The Homegrown Hero! This yummy biscuit creation was submitted by Shawn Banks and it’s making our mouths water just thinking of it. You know you want to make the recipe. Which is why we’ve provide it below. You don’t have to thank us.

The Homegrown Hero, by Shawn Banks

  • 2 18ct boxes Swaggerty’s sausage patties (spicy is optional)
  • 20oz (about 4 cups) Shelton Farms Whole Wheat Flour
  • 2 tablespoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 pound Benton’s Bacon, cooked crispy and chopped fine, all drippings reserved and chilled
  • 8oz Sweetwater Valley Smoked Yellow Cheddar Cheese, shredded
  • 2 cups Cruze Farm Buttermilk
  • ½ cup Cruze Farm Butter, melted and warm
  • 1 pound small, ripe Grainger County tomatoes, sliced thin

*Be sure ALL ingredients (except melted butter) are well-chilled, preferably overnight.

Lay sausage patties out on rimmed baking sheets and place in cold oven.

Preheat oven to 450 degrees.

Combine flour, baking powder, baking soda and salt in a large mixing bowl, and stir well to incorporate. Using your fingertips, “rub in” the chilled bacon drippings into the flour mixture very quickly, until mixture looks like rough crumbs. Quickly mix in chopped bacon and shredded cheese, and then pour in buttermilk.  Fold mixture together gently with your hands.

Turn out dough onto a well-floured surface, and use hands to form dough into a large, wide rectangle.  Sprinkle flour over the top, fold dough in half over onto itself, and then sprinkle again the dough and surface with more flour. Repeat fold and sprinkle for a total of four turns.

Press dough into a large, flat circle on work surface, a little less than an inch thick.  Use a 2 ½ -inch biscuit cutter to stamp out 20 biscuits, and place biscuits almost touching into a rimmed baking sheet. Reform dough with hands into a ball, and pat down on surface to make another smaller circle of dough, same thickness, and cut out about 10 more biscuits.  Add to pan with the others. Brush biscuits generously with melted butter, and bake at 450 degrees 15-20 minutes, or until “Golden Brown and Delicious”. Makes about 30 to 32 biscuits.

While biscuits are baking, keep an eye on the sausage patties, and remove when done, about 20 minutes total.

Split biscuits open, insert at least one sausage patty and a slice of tomato into each, and enjoy!

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2nd Place, 2012: Bodacious Full of Bologna Biscuit Slider

March 25th, 2013

This entry in the 2012 IBF Bake-Off had a little bit of everything: balogna, cheese, garlic, tomato sauce. Entered by Judy Grigoraci, it took home 2nd place honors! For the recipe, see below.

Bodacious Full of Bologna Biscuit Slider, by Judy Grigoraci

Pepper Jack Biscuits:

  • 1 ¼ cups biscuit baking mix
  • ¼ cup cold butter
  • 1/8 teaspoon garlic powder
  • Heaping ¾ cup shredded pepper jack cheese
  • ½ cup whole milk

Sandwich Filling:

  • 8 ounce can tomato sauce
  • ¼ cup packed light brown sugar
  • ¼ cup hot sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • ½ teaspoon garlic salt
  • 4 ½ inch thick slices bologna
  • 2 large onions, halved, sliced and caramelized
  • 12 slices ripe red tomatoes or fried green tomatoes in season

Preheat oven to 400 degrees.

For biscuits, place baking mix in bowl, cut in butter until mixture is evenly crumbly; stir in garlic powder and cheese. Make a well; with a fork, stir in milk until dough forms. Drop by a 2 tablespoon cookie scoop onto greased or parchment lined baking sheet. Bake 10-12 minutes or until light golden brown and baked through. Set aside while preparing sandwich filling.

In saucepan, whisk together tomato sauce, brown sugar, hot sauce, cumin, oregano and garlic salt. Simmer 5 minutes to blend flavors, keep warm. Cut bologna slices with 2 inch round cutter into 12 small slices. Split biscuits. Heat dry griddle or nonstick skillet; brown bologna on both sides, turning once.

Dip bologna slices into sauce, coating well and place on biscuit bottom. Top with onion, tomato slice and biscuit top. Serve right away. Makes 12 sliders.

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