Trout Lily- A Pop Up Dinner Party

Trout Lily- A Pop Up Dinner Party Trout Lily is a Pop Up Dinner Party by Chefs Randall Roach & Hannah Sharp, featuring Guest Chefs

Miso custard tart served with a smile 🙂
03/26/2024

Miso custard tart served with a smile 🙂

with Chef manning the grill
03/22/2024

with Chef manning the grill

The binchotan was hot, but the yakitori wing skewers dressed up with Szechuan, garlic, and herbs were even hotter 🔥
03/21/2024

The binchotan was hot, but the yakitori wing skewers dressed up with Szechuan, garlic, and herbs were even hotter 🔥

Wanna go for a round two?
03/16/2024

Wanna go for a round two?

Anyone else still thinking about that brown butter crab fried rice this morning?
03/15/2024

Anyone else still thinking about that brown butter crab fried rice this morning?

Milk Bread (and Toasted Nori Butter) is Life ❤️‍🔥Thank you to everyone who joined us for our first pop up! We’ve worked ...
03/15/2024

Milk Bread (and Toasted Nori Butter) is Life ❤️‍🔥
Thank you to everyone who joined us for our first pop up! We’ve worked in restaurants for quite some time, but to undertake a project like this is something totally new to us- we greatly appreciate everyone who supported us and showed up for a fun time as we learned the ropes; we hope you all enjoyed!
A special thank you to the team who made this all happen:
and for allowing us to use the space.
And a shout out to our vendors: Adam with for supplying the caviar and Emily of .burgepottery for the stunning platters for our bread service.

We need to recover now, but will be back soon with future pop up events ✌🏻
- .roach &

🚨 SALES ARE CLOSED 🚨 Thank you to everyone who inquired, bought tickets and made plans to join us! We are sold out and e...
03/09/2024

🚨 SALES ARE CLOSED 🚨
Thank you to everyone who inquired, bought tickets and made plans to join us! We are sold out and excited to serve everyone attending the first Trout Lily pop up. See you this Thursday!

MEET THE CHEFSChef always loved to bake and mess around in the kitchen as a teen, and is a bit of a jack of all trades....
03/09/2024

MEET THE CHEFS
Chef always loved to bake and mess around in the kitchen as a teen, and is a bit of a jack of all trades. A graduate of The Culinary Institute of America, Hannah has worked in multiple roles within the hospitality industry- as a sommelier at Blackberry Farm, line cook at RT Lodge, and a pastry chef at Artisan Cakery. She’s now raising a baby and turning out small batch sourdough breads and pastries with Untitled Baking Project in Maryville, and helping husband and Chef .roach with Trout Lily.

Ticket sales close Monday at 5pm. Be sure to email or DM us to reserve your seats

Photos courtesy of


🚨 LAST CALL 🚨 We are so excited to serve our guests next week! If you haven’t made your reservation, email or DM us, we ...
03/08/2024

🚨 LAST CALL 🚨
We are so excited to serve our guests next week! If you haven’t made your reservation, email or DM us, we have a few spots remaining!
.roach

FULL MENU Enjoy 5 thoughtfully executed courses (plus a few surprise extras) showcasing the passion and talents of chefs...
03/02/2024

FULL MENU
Enjoy 5 thoughtfully executed courses (plus a few surprise extras) showcasing the passion and talents of chefs .roach and on the evening of Thursday, March 14th at . A few reservations remain! Email us [email protected] to claim your seat.

Chef ’s luxurious Hokkaido milk bread rolls are periodically brushed with roasted beef fat throughout the bake and sprin...
03/01/2024

Chef ’s luxurious Hokkaido milk bread rolls are periodically brushed with roasted beef fat throughout the bake and sprinkled with large flakey sea salt to finish- a perfect accompaniment to the wood grilled pork chop and all of the family style side dishes included in the main course. Come hungry!

MEET THE CHEF: Chef .roach always knew he wanted to work in the restaurant world, and his passion grew with him from a y...
02/28/2024

MEET THE CHEF:
Chef .roach always knew he wanted to work in the restaurant world, and his passion grew with him from a young age. He started his career in Little Rock, Arkansas working with some of the best chefs in the area, including celebrated French chef, Joël Antunes. His dream to work in Michelin starred restaurants came to fruition as he traveled the country, staging at Alinea and Roister in Chicago before heading to the West Coast to work at Manresa. In 2018 Randall relocated to East Tennessee to work at The Barn at Blackberry Farm. Through his travels, his love for food continues to grow. Trout Lily is inspired by his most memorable dining experiences and allows him to bring his culinary vision to the masses in Knoxville. We hope you join us on the evening of March 14th at . There are a few seats left, email or DM us to claim your reservation!

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Knoxville, TN
37901-37902, 37909, 37912, 37914-37924, 37927-37934, 37938-37940, 37950, 37995-3

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