October 2008 | Town House begins monthly dinner series, "Town House Table," offering coomunity members a forum to fund and support local farming and proguce. Each month, Chefs Karen Urie and John B. Shields will prepare a special dinner highlighting a current seasonal ingredient in an effort to suport Appalachian Sustainable Development (ASD), a not-for-profit organization furthering the cause of "building a strong local food system based on organic and sustainable farming."

Anthony Flaccavento, ASD Director, will kick off the "Town House Table" inaugural dinner October 28th. The presentation begins at 6:30 p.m. and is followed by dinner. The three-course dinner is $55 per person plus tax and gratuity. Wine pairings will be available for an additional $20. A generous percentage of proceeds will go to support local ASD incentives. Seats are limited, so make your reservations today by calling (276)646-8787.

September 2008 | Chef Karen Urie to participate in Biltmore's Field to Table Festival: A Taste of Appalachia in Asheville, NC Karen will participate in a panel discussion entitled "Thank God for the Farmer's Market!" on Friday, September 26th along with Donna Florio of Southern Living, chefs Brian Stapleton, John Stehling, Robert Stehling, and Biltmore Food & Beverage Director Brian Ross. For more information about the festival, please click here.

August 2008 | Town House receives Wine Spectator Award of Excellence for 5th consecutive year! Check out our listing in the publication's August 31 issue.

July 2008 | Certified Sommelier joins the Town House staff We are pleased to introduce Charlie Berg, a Certified Sommelier with the London-based Court of Master Sommeliers. His carefully chosen wine pairings are available to complement our tasting menus nightly.

May 2008 | Town House chefs profiled in the Smyth County News & Messenger! To view the article online, please click here.

March-May 2008 | Thursday Tastings: A Springtime Series of Food and Wine Events at the Town House In celebration of spring's arrival, every week chefs John B. Shields and Karen Urie will prepare a special four course tasting menu highlighting the freshest ingredients of the season. Wine pairings will be available to match each course, with a different region, producer, or wine making style represented each week. For reservations and more information, please call (276)646-8787.