At Burchfield's, located within the DoubleTree hotel in Oak Ridge, cooks prepare comforting Southern and Cajun cuisine. Goat cheese lends a creamy bite to fried-green-tomato BLTs, and drizzles of maple syrup and fruit compote sweeten plates of kettle-fried chicken and buttermilk waffles. Diners can also savor shrimp po' boys, grilled pork chops, or penne pasta tossed in boursin sauce with kalamata olives, artichoke hearts, tomatoes, and mushrooms.
Jennifer McRoberts took a cake-decorating class that ignited an already present passion for baking. In 2008, she decided to open her own business, House of Cake, from which she sells a variety of handmade, hand-designed treats, such as birthday and wedding cakes, cookies, cupcakes, cake pops, and cake in a jar, shippable mason jars stuffed to the brim with sweet frosting, fillings, and cake bites. McRoberts also brings her skills to her kitchen at home, where she’s licensed to teach lessons in cake decorating.
In addition to cultivating a rich assortment of herbs, Erin's Meadow Herb Farm welcomes visitors into its greenhouses, fields, and classrooms to learn the best uses for its multitudinous varieties of herbs. Inside, visitors can peruse a variety of gifts and products made using all-natural ingredients, or drop in for classes that include demos, spa-centric herbal recipes, and the recipe for creating a love potion disguised as peppermint tea.
Husband-and-wife team Wesley and Colleen Crawford run Our Little Coffee House out of their little coffee house in Clinton, where they craft made-from-scratch goodies. Although best known for their fanciful cupcakes and a distrust of measuring cups, the twosome also bakes homemade pies, candies, pastries, and breads. Earning the most plaudits are the Crawford's cupcakes; six staple flavors including tropical pineapple and carrot caramel vie for counter space with rotating monthly and spur-of-the-moment creations. Wesley and Colleen are making a documentary about their journey, which has taken the couple from Macon, Georgia, to Tennessee, all in pursuit of their custard-covered dream.
Dough goes airborne in Bella-Roma's kitchen as chefs hand-toss crusts for pizzas and calzones. After crisping thin crusts in the oven, chefs ladle on generous toppings to create specialty pizzas such as the Roma Supreme, laden with sausage, beef, and peppers, or the barbecue chicken, which lies on a thick carpet of smoked gouda and fontina cheeses. Alternately, square deep-dish pizzas deliver thicker crust, deeper layers of cheese, and square-cut pepperonis for patrons who are allergic to circles.
Once prepped, pies are set atop tables for dine-in or slipped into boxes for takeout. Bella-Roma also serves up nonpizza fare, including beef or five-cheese lasagnas and sub sandwiches on 8-inch hoagie rolls.
Colonel Eure opened his first pizza restaurant in 1964 and when time came to open another franchise five years later, he named it Gatti's Pizza in honor of his wife's maiden name. The Gatti's Pizza empire steadily expanded over the next four decades, thanks in part to a commitment to high-quality ingredients such as real cheese, yeast-risen dough made fresh daily, and a 16-ingredient secret sauce protected by Swiss bankers. Today, chefs prepare specialty pies such as the barbecue chicken and bacon double cheeseburger pizza and bake custom creations from a choice of 17 toppings and three crust options. Many Gatti's locations boast a dining room complete with a big-screen TV, and some include a Veggie Tales room, a sports room, and a game room.