The crowds at the first International Biscuit Festival exceeded expectations. The organizers were worried about too few attendees rather than too many. Two months ago, I was the only media person to show up at their press conference. For Saturday’s event, the merchants along “Biscuit Boulevard” were told to prepare 400 samples for a four-hour tasting. No one anticipated that all 400 tickets would sell out within minutes.
My son and I started our day as invited guests at the elegant brunch catered by Blackberry Farm. Each place setting had a copy of the menu, as re-typed below. I meant to ask someone why they didn’t serve the “Singing Brook Cheese and Benton’s Country Ham” but everything else was so good, I couldn’t have eaten another thing anyway.
- Buttermilk Biscuits with Benton’s Smoked Sausage Gravy and Blackberry Farm Jams
- House Made Butter
- Blackberry Farm Field Greens with Herb Vinaigrette
- Singing Brook Cheese and Benton’s Country Ham
- Beignets with Sheep’s Milk Yogurt
- Forever Roasted Pork & Fresh Bacon with Cruze Farm Ramp Grit Custards, Cooked Greens and Smoked Bacon Hollandaise
- Cruze Farm Buttermilk Pie with Vanilla Cream
On my way into the brunch, I spotted Chef Walter Lambert from WVLT. I told him that I had watched his segment about the Biscuit Festival on Thursday. After brunch, I told Allan Benton that my son and I had traveled to his business in Madisonville during spring break. We talked while he walked to the Cruze Farms ice cream trailer to sample some of their wares.