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Little to fund FHS, BHS

Seasons Café owner and certified executive chef Deron Little will be hosting a Farragut High School Foundation fundraiser at his new restaurant, Echo Bistro and Wine Bar.

Echo, 5803 Kingston Pike, will hold two fundraisers for Farragut and Bearden high schools in the days before it holds its grand-opening, July 7.

“It raises the funds to go to a great cause, education,” Little said.

“We earmark certain causes: my sister’s handicapped, so we earmark STAR, and then churches and schools.

“Those three are very, very important to us,” he added.

Bearden’s fundraiser will be held June 30; Farragut’s on July 2.

“It’s a win-win for both entities: it gives me the opportunity to expose the restaurant to new guests, it gives my chefs and servers an opportunity to practice, and it raises money for the Foundation at the same time,” Little said.

“[Little has] been very good to different groups in the community, very supportive, and we were happy he approached us with this opportunity,” Farragut High School Foundation president Jerry Martin said.

According to Martin, the FHS Foundation supports academics, athletics and recreational programs at the school.

“Basically, the Foundation tries to fund things that the County doesn’t,” Martin said.

Half of ticket sales will go to the Foundation or to FHS PTSO.

Tickets for the event are $30; to purchase a ticket or for more information, contact Martin at 865-599-3011 or jmmnlf, or Nancy Wentz at 865-777-5232 or mtdwentz

Echo, with the motto “Inspired Culinary Reflection,” will “reflect the classics from the 70s and 80s,” Little said.

Many of the culinary items he and partner, CEC Seth Simmerman, cooked during their early careers have “dropped off mainstream menus,” Little said, including dishes such as Lobster Thermidor, Veal Oscar, Bananas Foster and Cherries Jubilee.

“What we want to do is take these classics, bring them back to today, analyze every component … keep the things on the dish that make it real special, but then we want to modernize and enhance the dish through presentation and different techniques we know now,” Little said.

Little said the restaurant would echo culinary standards of the time as well.

“We do that here at Seasons already, but we want to make sure that’s part of the concept,” Little said.

The environment of the restaurant will be reminiscent of a country club, with warm paint, leather and dark woods. Prices will be moderate.

“It’s going to be very affordable, but very, very high quality. We want to focus on both value and quality,” Little said.


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