With Knox Mason preparing for its final day in business July 2, chef Matt Gallaher is planning to regroup and take it easy – a strategy he might have picked up while cooking for The Eagles.

Gallaher joins the podcast to talk about his journey from learning chef skills at Blackberry Farm to making meals for rock stars and the Tennessee governor to opening his own culinary concepts. Plus, we talk about what kept Knox Mason from surviving the pandemic and what's missing from the downtown dining scene.

All that and a whole lot more on this week's episode of "The Scruffy Stuff," presented by knoxnews.com.