Water Into Wine Bistro And Lounge

My name is Candace Viox. My personal story begins with my birth. I was adopted by my two wonderful parents and I gained my forever family name, Candace Boone.

I grew up in Southern California, Orange County area to be exact. I grew up in the sands of Seal Beach, Huntington Beach, Newport Beach, Laguna Beach and anywhere that my parents would take me. Church bomb fires with a guitar, sunsets on the HB Pier, sand in my toes and a wonderful family home made up my childhood which I will forever remember. At 17, my senior year of High School, we moved to Tennessee and the next chapter of my life began.

I graduated from Lenoir City High School and began my personal journey. Roane State CC, Lee University and Pellissippi/UT Culinary Arts program set the stage for where I am today.

I married in college and we had our daughter, Alexis Viox. We lived locally in Whittington Creek while our daughter went to Christian Academy of Knoxville. I worked for Rick and Mary for 10 years at Rick McGill’s Toyota on the motor mile and begin feeling like there was more I needed to do with my life, as 30 was on the horizon.

But what? Hence the next chapter of my life. I was at my mother’s home, devastated by years of infertility and private adoption ventures, and we saw Monday’s Child on the local news. I told my mom “That’s it! I am supposed to be a Foster Parent.” I called, enrolled in the class and our family completed the Tennessee State Foster program in 2 months.

We received our three beautiful children a few months later. Jimmy, Cabrin and Sydney. They never left our home and became part of our forever family a year later.

Sadly, I was faced with several personal tragedies in 2011. My children and I moved to Farragut in the spring and then my mother unexpectedly passed away in May and I was lost. During my grief, my health failed and my family was torn apart. I was at a personal crossroads.

I ran home to my friends in California that summer of 2012. I did not know how to

move forward. So, I went to my childhood pier in Huntington Beach with my kids and yelled at God in the sand to the point of exhaustion. My tears were pouring from my soul and the Holy Spirit spoke to me and said,

“Are you done yet?”

It was crystal clear. THAT MOMENT changed the direction of my life and I knew It was time for me to begin to heal. I had 4 kids to raise and I was only 35! These events were not going to destroy me; they were going to become part of my story and provide the opportunity to share God’s grace. But how? How can I share with people my story of survival and perseverance and give hope to others so that they can get through whatever it is they are facing? My soul said, “create a safe environment, free of judgement where love, understanding and acceptance prevails. A place where everyone can share their story”. I found listening ears at some of our local restaurants and since met several lifelong friends which supported my concept. Then the story of Water into Wine began. Another chapter of my life.

The concept of Water into Wine was born in my soul. I enrolled in Pellissippi/UT Culinary arts program and decided I was going to learn how to open a relational restaurant unlike any around. My professors supported my passion and appreciated my leadership role with the other students. I graduated top in my class and proudly accepted my degree with my children cheering me on.

After graduation, my friend Deron Little, encouraged me to intern with him for a year to work and learn the business inside and out. He was an amazing teacher and inspiration and I appreciate the many lessons he taught me. I will be forever grateful for my culinary internship at Season’s Innovative Bar and Grill.

In November 2015, it was time for me to sink or swim. I began looking for a location that was small and intimate that I could afford on my small budget. I am a single mother, on a fixed income with no private investors. So, I prayed and I asked God if He wanted me to open a place where everyone can feel loved.

I was sure hoping He would say yes and that He had a plan. His plan was amazing. We found the space located at in the Gallery in Farragut in January 2016. We started construction in March 2016 and opened in May 2016, one day after the five-year anniversary of my mother’s death. I was able to toast her and a portrait of us is proudly displayed on the wall in the back lounge.

The name you ask? Water into Wine… my mother said “If Christ’s first miracle was turning water into wine, we could drink it!” And we shared many glasses of wonderful wine over the years.

My five-year story has shaped where I am today. It is only because of God’s grace, the love and support from my friends and family and my refusal to give up that I am able to say Cheers! Water into Wine opened in our community to provide a place where everyone can share their story. Because we all have one don’t we?

The Gallery in Farragut

607 N Campbell Station Road

waterintowineknoxville.com

865.392.1586

Hours: Tuesday – Thursday: 11am – 11pm

Friday & Saurday: 11am – 12 am

Closed Sunday & Monday

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Park Place

Picture, if you will, a Southern-style front porch staring out over a lushly landscaped lawn. Crepe myrtles offer a bit of welcoming shade as you gaze upon the other Charleston-style homes lining a street with family-friendly sidewalks. Friendly neighbors wave s the pass, and the distant sound of children’s laughter is carried on the sweet, magnolia-scented breeze.

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Seasonal Culinary Inspiration

Winter is the season for comfort food. Beef Stroganoff has had a long and honored history. It has spread across the world and is common in restaurants from Europe to Asia to South America. Despite an elegant past, beef stroganoff is now more like down home comfort food and can be easily prepared for a hearty and satisfying family dinner. Prepared traditionally, this dish is very rich and delicious. Using beef from grass-fed cattle improves the fat profile and flavor. To make this dish a little more interesting you can use organic whole wheat fettuccini. Fettuccini noodles are a bit narrower than egg noodles, but they give the same substantial mouth feel and a significant amount of fiber.Classic Beef Stroganoff – Winter Comfort FoodIngredients:4 tbs all-purpose flour, divided 1/2 tsp salt1/4-1/2 tsp ground pepper1 lb beef sirloin steak, cut in 1/4-inch-wide strips (grass fed)3 tbs butter, divided1 cup mushrooms, thinly sliced1 medium onion, chopped2 cloves garlic, minced1 tbs tomato paste1 can (10 1/2 oz) condensed beef or chicken broth (or rich homemade)1 cup sour cream2 tbssherry or cognacHalf of a 16 oz pachage of egg noodles or fettuccini, cookedPreparation:Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture and brown in 1 T butter.Add the mushrooms, onion and garlic to the meat, and cook for 3-4 minutes or until the onion is barely tender. Remove from skillet.Add 2 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste. Slowly pour in the broth. Cook, stirring constantly, until the mixture thicken.Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Season with pepper to taste. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.Serve over egg noodles or fettucini.“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire.” – Edith Sitwell

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Buttermilk Sky Pie Shop

Our story begins in the kitchens of our maternal grandmothers Ruth and Edith, two Southern ladies, one from Arkansas and one from Mississippi, who shared a spunk best described as “whiskey in a tea cup.” Known as much for their crazy sayings and fi rm beliefs as for their pies, biscuits and preserves, these special women put a mark on our hearts that will last a lifetime.Scott had the privilege of growing up on a 1,500-acre, second generation farm in rural Southeast Missouri. Summer days were spent working in the garden, driving the tractor and spending time in his Granny’s kitchen canning and sampling her fruit pies and preserves. It was here that he developed a strong work ethic and a taste for fresh handmade baked goods that would set the bar for quality at Buttermilk Sky.Scott learned all aspects of running the farm, from equipment to livestock to crops, basic business and brokerage principles. He followed up his “farm raising” with a degree in Architectural Engineering and a 20-plus-year career in Construction Management prior to going into the baking business. Scott’s attention to detail and passion for design has been a great asset to the retail build-out process of our stores. When he isn’t working, Scott enjoys fi shing with our sons, Bo and Tabb, watching them play football and hanging out on the porch with his yellow lab, Gunner.I, on the other hand, grew up a city girl from Memphis, TN, home of Elvis Presley and the birthplace of the blues. Memphis is famous for its BBQ and for the desserts that follow it. Memphians know a thing or two about pie, and my Nanny (Grandmother) was no exception to the rule. Nanny was known among friends and family and to many in the community as the “pie lady.” She was often seen toting her marigold-colored Tupperware pie carrier to birthday parties, cookouts, reunions and yes, even funerals. I feel like that old pie carrier must have had more miles on it than her Chrysler Lebaron. My sister and I often spent Friday nights at Nanny’s house.  Saturday mornings were always a treat. She made homemade “tea biscuits” cut with an old can. It was just the perfect size to make a petite three-bite biscuit. If we were lucky, she would have a jar of her plum jelly to top them with, and life was good.  Afternoons were often spent making pies. While Scott’s Granny was an expert at making fruit pies using fruits from her orchards, Nanny’s specialties were cream pies and pecan pie. The idea for our 4” Cutie Pies came from a child-sized cast iron skillet that Nanny always let my sister and I used to make ourselves “baby pies” as we baked alongside her in the kitchen.It is around our grandmothers’ specialties that we have built our classic pie menu: the fruit pies from Scott’s Granny and the cream pies and pecan pie from my Nanny. I never would have guessed that my prior career as a Speech-Language Pathologist and Scott’s Construction Management career would have ended in the culmination of our childhood memories and entrepreneurial dreams in the form of a pie shop. We first entered the bakery business following my sister’s lead in 2007 and opened The Cupcakery as a licensed location of her original cupcake store in St. Louis, Mo. It didn’t take long for us to figure out that we loved the baking industry and the independence that we gained from owning our own business. It is with great pride in our family’s time-honored recipes and traditional baking methods that we invite you to enjoy the taste of Southern tradition, the taste of Buttermilk Sky Pie Shop.Farragut shoppers stop by and say hello to Jennifer Hembree the owner of our Turkey Creek location at 11525 Parkside Drive. She has fresh pies daily and seasonal pies that make for the most perfect dessert of any Holiday gathering. 

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Santa’s Hiwassee Holiday Train

THE MAGIC OF CHRISTMAS EXISTS ON THE HIWASSEE FOR THOSE WHO BELIEVE!

The Tennessee Overhill and the Tennessee Valley Railroad are excited to announce the inaugural year for “Santa’s Hiwassee Holiday Train”. This memorable journey will take you on an incredible family adventure! If you believe in the magic of the holiday season, we invite you to board this old-fashioned train that will become a family tradition. The excursion follows along the beautiful Hiwassee River through the Cherokee National Forest. Santa will ride the train and personally greet all children, young and old. Your specialty Holiday Train ticket will include light refreshments and a keepsake souvenir for each passenger. All activities, including refreshments, storytelling and caroling will take place onboard the train. Passengers will not disembark from the train until the trip has concluded. The ride is approximately 15 miles and will last about 75 minutes. The train dates are Saturdays, November 26th and December 3rd, 10th & 17th, departing three times daily at 12 noon, 2pm & 4pm. We recommend that you arrive about 45 minutes early for boarding time. Event parking will be in front of the Savannah Oaks Winery, 404 Delano Road in Delano, south of Etowah, off 411 Hwy. There will be a short bus trip to the train boarding station.

TO PURCHASE TICKETS:
Becky at the Depot 423-263-7840 Nancy at the Overhill 423-263-7232 www.tvrail.com.

Saturdays, November 26th, December 3rd, 10th & 17th Departing three times daily at 12 noon, 2pm & 4pm.

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Mignonne’s Stew

(serves 8-10)

2 cups Port Wine
6 cups Water
4 tbsp. Wyler’s Beef Granules
2 Bay Leaves
1 tbsp. Oregano
1 tbsp. Thyme
1 tsp. Lawry’s Seasoned Pepper
1/2 tsp. Salt
15-20 Pearl Onions
3 1/2 lbs. London Broil
All-Purpose Flour
Olive Oil
1 Medium Sweet Onion, cut into thin slices
2 lbs. Carrots, sliced
3 1/2 lbs. Russet Potatoes, cubed

1. In an 8-quart pot, on low heat, combine the port wine, water, Wyler’s Beef Granules, bay leaves, oregano, thyme, Lawry’s Seasoned Pepper, salt and pearl onion and let begin warming.

2. Sprinkle the meat generously (to your liking) with oregano, thyme and Lawry’s Seasoned Pepper. Cut the meat into pieces slightly larger than bite-sized and sprinkle with all-purpose flour.

3. Brown the meat in a pan with olive oil and sweet onion. Once the meat is browned, add everything in the pan to the 8-quart pot. Bring everything to a boil, then turn the heat down. Cover and let simmer for 3 hours.

4. Add the carrots and potatoes and bring to a medium boil for 1 hour.

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Hats Off To Hatter

Adoption is an often overlooked but important step in taking care of the least of these. Whether adopted at birth or late in life, finding a steady home is incredibly vital step
to the well-being of the child’s mental and physical health. When the original home can be improved, and the child or teen can stay in their own area, their own school, that is considered the best case scenario. It’s this scenario that Michelle Hatter works hard to achieve: that the home can be returned to, or that can find an area home where the child will be safe and loved until they’re ready to make their mark in the world.

Michelle works for and is in charge of Camelot Care Center, Inc. As a private care industry, Camelot Care Center works with the Department of Children’s Services by taking care of the children who come into DCS custody in the state of Tennessee. Children and teens who go into DCS custody have been put there on a hopefully temporary hold the home is being evaluated for abuse, neglect, or is in some other way unfit for the child to stay in. Camelot Care Center helps find those safe homes for the children to wait in.

The branch owned by Michelle Hatter covers Knoxville and the thirteen surrounding counties, but the Camelot Care name stretches across all of Tennessee. They are known for their excellent customer service, support, training, and home studies. Doing all that she can to ensure the family is ready for the responsibility of raising a child, Michelle sees 1 in 4 children adopted by foster families. The other ~75% she hopes to restore to their former homes.

The Camelot Care Center doesn’t just let the child loose with an inexperienced family, however. All families receive complimentary training according to a child’s level of trauma. These trauma levels come in stages- 1, 2, and 3. Three is the highest, and needs the most care and attention. After and during training the potential parents, they provide therapy and emotional support for the child or teenager due to the trauma of being taken away from their home. And, if the child or teen is returned home, they negotiate where the foster family can come visit for birthdays or other special occasions. A child’s average stay is about a year, and 24% are adopted within that time. Michelle’s biggest goal, however, is to return the child to their biological parents. After that, the foster family can maintain a mentoring relationship with the minor.

There is another option called a respite home for foster parents who do not wish to do so full-time. These stays are typically 1-10 days.

“The biggest thing we need right now are homes in the Monroe County.” Michelle Hatter says. “When children are removed, our idea is that we want kids to stay in community they know. The school they know.” Unfortunately, there are not enough homes in the Loudon and Monroe area to fulfill the needs of the children and teenagers in their program. While the ages of the children go anywhere from newborn to 18, the biggest age group needed to be adopted are the kids aged 5-12. The second largest need is teenagers. Michelle remarked that they’re easier to get along with because of their communication skills, but it’s harder to find someone willing to foster or adopt them. “It’s so sad to see them age out of the system.”

“My husband and I are in the process of adopting a dog.” Michelle said, “And it’s so sad to see them in their cages. They’re waiting for someone to love them. It reminded me of the kids. They’ve been removed from their homes because their parents were neglectful or abusive. They’re waiting for a home.”

Kids in the foster system often lose confidence in their own abilities. They blame themselves for the neglect and abuse they’ve suffered. They believe they’ll never amount to anything if even their parents didn’t love them. Michelle Hatter has a small trick to helping them realize that they aren’t broken just because their home has been. She keeps a list of famous people who’ve been adopted so they can see that the circumstances they find themselves in do not have to define who they are. Among the list is my favorite writer, Maya Angelou, and household names such as John Lennon, Faith Hill, Steve Jobs, and Eddie Murphy. This encourages the children to thrive despite the hardships they face.

Becoming a family is a rigorous process, of course. To protect the minors in their care, all families must undergo trauma training. While marriage is not
a requirement, a steady income as well as transportation is. You also must be 25 or older, and either be a renter or a homeowner in the state of Tennessee. If you are mentally or physically disabled, you need a note from a medical professional that you are fit to take care of children. I. e. Provide meals and transportation. All children are insured by a background check, screening, and TennCare, and monetary compensation is provided by the state in order to care for the children under your care. If you qualify for these conditions, please consider. There is a form online, “How to Become a Foster Parent,” it can be filled out for more information and to speak with a Camelot team member.

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