CityScope Annual Food & Drink Issue 2025

A TASTE OF CHATTANOOGA’S FOOD, DRINKS, & SOUTHERN HOSPITALITY

We’ve assembled a team of well-established and highly experienced financial professionals. It has given us the ability to address every aspect of our clients’ financial needs. And by limiting the number of clients we serve, it allows us to offer an uncommon level of service and maintain our unwavering focus on helping to create quality financial solutions.

This is what we bring to the table – and what will ultimately bring you to us. If you are an individual seeking seasoned financial guidance and the comfort of working with an experienced group of advisors who call Chattanooga home, we welcome the opportunity to sit down together. Main Office: 1200 Premier Drive, Suite 100 • Chattanooga, TN 37421 Downtown Office, by appointment only: Warehouse Row • 1110 Market Street, Suite 210 • Chattanooga, TN 37402 www.RoundTableAdvisors.com • 877-770-0009 • 423-510-8889

$2.950M

Since 1930. Trusted for Generations.

Perched atop Lookout Mountain, dine above the clouds at any of McLemore Resort’s five unique restaurants, each inspired by flavors of the South and beyond. With stunning views of the valley to pair with each bite, each meal is an elevated experience whether it’s a weekend retreat, celebration, or just a dinner out. Savor the extraordinary

Make reservations online at McLemoreResort.com or by calling (800) 329-8154.

“Food is our common ground, a universal experience.”

-JAMES BEARD

I was raised with the old adage that nothing brings people together like a home-cooked meal and gathering around the table. In our 11th annual issue of CityScope® Food & Drink, we feature tried-and-true recipes from talented local chefs and mixologists that are perfect for sharing with others.

Leading off, the article “Heirloom Eats” shares recipes handed down through generations and the memories they hold. More at-home chefs highlight their favorite fare in “Salads of All Sorts,” featuring everything from pasta salads to fresh fruits and greens. Also included, “Elevated Weeknight Dinners” is sure to inspire your next evening dish.

Not to be missed, a selection of talented chefs showcase their creativity and expertise through stunning dishes. Everyone can find a dish to enjoy, with articles like “Colorful Cuisine,”

highlighting a rainbow of colors and flavors, and “First Bite Delight,” showcasing must-try appetizers.

Our region is filled with rich ingredients, and in “Tastes Like Home,” restaurants show just how to use them to amp up a meal. Even more articles and recipes celebrating our area’s culinary scene await inside.

While delicious in its own right, no meal is complete without a beverage. In the article “Summer Sips,” mixologists shed some (sun)light on crisp summer cocktails, while in “Making Mocktails,” at-home connoisseurs spill the tea on their favorite alcohol-free recipes.

With food, drinks, and warmer weather comes hosting! Inside, you’ll find three articles to guide your summer soirées. “Gourmet Kitchens” provides inspiration for the perfect at-home chef’s kitchen, while “Where We Gather” highlights currently listed properties offering ample hosting space. Last but not least, “Happy Hosting” spotlights area party experts, their services, and hosting tips.

We hope this issue of CityScope® magazine inspires you to gather around a table and share a delicious meal with one another.

Happy reading,

Cailey

Mullinix Easterly, Co-Publisher

P.S. Follow CityScope® and HealthScope® magazines and the Choose Chattanooga® – Chattanooga Resource & Relocation Guide® on social media!

Sheena Bowen Director of Operations

LEMON PIE

1 Graham cracker crust

3 Cups sweet condensed milk

3 Egg yolks

⅔ Cup of fresh lemon juice

1 Pinch of sea salt

1 Tub whipped cream

Garnish with lemon slices

Publisher George Mullinix

Co-Publisher Cailey Mullinix Easterly

Sales

PHOTO BY RICH SMITH

Amanda Worley

Sales & New Business Development Meredith McNeeley

Design Lead, Sr. Graphic Designer Lauren Robinson

Sr. Graphic Designer Tamara Slocum

Managing Editor Rachel Studebaker

Editors Kristen Dee Tory Irmeger

Editors/Digital

Content Specialists

Director of

Lindsey Clute Ali Lemmons

Digital Marketing Ruth Kaiser De Backer

Digital Marketing Assistant Houston McLain

Digital Marketing Intern Joshua Underwood

Marketing, Events, & Operations Laci Lanier Jackson

Photographers

Creative Revolver Kristina Armstrong

David & Drew Photography Rich Smith Hacker Medias

Subscribe to CityScope® or HealthScope® magazines: Call 423.266.3440 or visit cityscopemag.com or health scopemag.com and click “Subscribe.” A one-year subscription for CityScope® or HealthScope® magazine costs $18.

To receive advertising information, change your mailing address, or share your views on editorial: Call 423.266.3440 or visit cityscopemag.com or healthscopemag.com and click “Contact.”

CityScope® and HealthScope® magazines and Choose Chattanooga® – Chattanooga Resource & Relocation Guide® (the magazines) are published by CMC Publications, LLC, a Chattanooga, Tennessee company. Reproduction in whole or in part without written permission is strictly prohibited. Views expressed herein are those of the authors or those interviewed and not necessarily those of the publisher, editors, or advertisers. The publisher, editors, and advertisers disclaim any responsibility or liability for such material. All content associated with and included in advertisements (ads, advertorial, and special promotional sections) placed in the magazines are the responsibility of the respective advertiser. CMC Publications, LLC, cannot and does not assume responsibility for any material contained within or associated with any advertisement.

CityScope® magazine

Copyright, CMC Publications, LLC, 1993

CityScope® magazine is a registered trademark owned by CMC Publications, LLC.

HealthScope® magazine

Copyright, CMC Publications, LLC, 1989

HealthScope® magazine is a registered trademark owned by CMC Publications, LLC.

Choose Chattanooga® – Chattanooga Resource & Relocation Guide®

Copyright, CMC Publications, LLC, 2011

Choose Chattanooga® and Chattanooga Resource & Relocation Guide® are registered trademarks owned by CMC Publications, LLC.

Choose Chatt™ and Chatt Choices™ are trademarks claimed by CMC Publications, LLC.

CityScope® magazine Southern Gentleman® is a registered trademark owned by CMC Publications, LLC.

Heirloom Eats

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

Photography by Rich Smith

The Family Gravy (Sunday Sauce)

“My love of food stems directly from my mom’s big and boisterous Italian family and their weekly ritual of sharing a meal. It was always followed by spitfire retellings of the same hilarious stories, interspersed with talk about food. This dish sits right at the heart of that time, place, and people in my mom’s youth. Growing up apart from all that, I experienced her version of this ritual with our table always populated by a broad, chosen family, especially those who didn’t have families of their own. My wife and I now treat our home in much the same way.”

– John-Michael Forman

Yields 5-7 servings

Ingredients

• 1½ Tbsp. olive oil

• ½ medium yellow onion

• 2 lbs. (10 count) sweet, mild, or hot Italian sausage

• Salt, to taste

• 4 cloves garlic, pressed or minced

• 1 Tbsp. fennel seeds

• ½ tsp. black pepper

• 1½ tsp. anchovy paste (or 2 fillets)

• ½ tsp. red pepper flakes

• 1 (14.5 oz.) can diced tomatoes

• 1 (28 oz.) can crushed tomatoes

• 1 (6 oz.) can tomato paste

• 1 Tbsp. brown sugar

• Cooked pasta of choice, for serving

• Parmesan cheese, for topping

Directions

Heat olive oil in a 4+ quart lidded pot on mediumhigh (enamel cast iron is ideal). While heating, chop onion into ½-inch slices. Sear sausage links on all sides, until dark brown but not cooked through, then set aside. Sauté onion in pot until just tender (2-4 minutes), sprinkling with salt. Press or mince garlic cloves and add to sauté, stirring frequently. Add fennel, black pepper, anchovy paste, and red pepper flakes shortly after garlic.

As soon as garlic starts to toast, add in the diced tomatoes and crushed tomatoes, along with all liquids from the cans, and tomato paste. Once fully incorporated, add brown sugar and return sausage to sauce, reducing the heat to low and fastening the lid. Let simmer 1-5 hours, stirring on occasion. You can also transfer the sauce to a crockpot for 4-6 hours. The sauce should start to darken in color after 2 hours. Salt to taste.

Remove sausage from sauce, and serve over hearty pasta, such as rigatoni or penne. Top with Parmesan.

Linda Brock and Lee Brock make home selling and buying as easy as possible and they are always available. They are the concierge of home sales.

Erich & Ashley Papendick The Enclave - North Chattanooga

Hands down, the best Realtors® you could ever ask for. Linda, Lee and their incredible team made our transition from selling our home to building and buying our new one a breeze.

James Fedusenko, DDS & Dr. Ashley Fedusenko Grantham Square - Ooltewah

Following several home purchases with Linda and Lee, they are, without a doubt, our go-to resource in the Chattanooga area.

Linda and Lee demonstrate remarkable equanimity in dealing with the stresses of personalities and deadlines that go with selling and buying properties. Highly recommended!

Dr. David & Laura Wendt North Chattanooga

Jane & Brad Elliott Waterfront

Linda Brock and Lee Brock are dynamic real estate professionals with vast experience in the Chattanooga market.

Blanche Nicoll North Chattanooga

Haitian Legumes

“Saying I came from ‘humble beginnings’ is a tremendous understatement. I was born and raised in the small town of Jean-Rabel, about 160 miles from the Haitian capital of Portau-Prince. Haiti is a beautiful place with wonderful people and a vibrant culture, but with that comes intense hardships. When I was younger, I’d go get unwanted scraps from the local fisherman and bring it home for my family to have a meal. My sister Illosena taught me how to cook, and little did she know, that sparked a fire that’s now a roaring flame. Since migrating to the United States of America 22 years ago, it’s been a bittersweet journey of ebbs and flows, hard work, and sacrifice. I’ve worked myself into a position to bring Haitian food like griot, pwason fri, and riz et pois to the people of Chattanooga with either a food truck or full-fledged brick and mortar.” – Maxéne Thomas

Yields 5-6 servings

Ingredients

• 3 lbs. beef neckbones (fat trimmed)

• 1 lb. rock crab, or crab of choice (optional)

• Fresh lime juice or vinegar, for rinsing

• 2-3 large spoonfuls of green seasoning, such as Walkerswood

• 1 Tbsp. all-purpose seasoning + 1 tsp.

• 1 tsp. Maggi chicken bouillon seasoning or 1 chicken bouillon cube + 1 ½ tsp. or ½ cube

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 2 sour oranges

• ¼ cup vegetable oil

• 5 large spoonfuls of tomato paste, divided

• ½ cup Ragú Traditional Pasta Sauce

• 2 large eggplants, chopped

• 3 large carrots, chopped

• 2 chayote, sliced

• ½ head of cabbage, chopped

• 1 lb. or a bushel of watercress

• 1 lb. spinach, chopped

• 2 cups lima beans

• 1 cup water

• White rice, for serving

• Sòs pwa, for serving

Note: Eggplant must be peeled and chopped into large slices, and carrots must be peeled and chopped into large coins. Chayote must be peeled and cut into slices that resemble apple slices. The cabbage should be chopped large as well. You can peel and chop your vegetables prior to cooking or while the beef is cooking.

Directions

First, prep the beef and crab. Rinse your beef and crab with fresh lime juice or vinegar and pat dry. Add your green seasoning, 1 tablespoon all-purpose seasoning, 1 teaspoon Maggi seasoning, onion powder, and garlic powder. Next, squeeze the juice

of 2 sour oranges onto the beef and crab and massage in the seasoning.

Heat a large pot for 3 minutes over medium heat. Add the oil and heat for 3 minutes. Next, add 3 large spoonfuls of tomato paste and Ragú pasta sauce. Add the beef to the pot. Stir so that all pieces of beef are evenly coated. Cover the pot and cook for 1 hour and 20 minutes. Occasionally stir to ensure all pieces of the beef are adequately cooked.

After 30 minutes of cooking your beef, grab another pot. Add the eggplants, carrots, chayote, cabbage, watercress, spinach, and lima beans. Add 1 cup of water. The vegetables should fill the entire pot to the brim. As it steams, they will shrink and make room for the beef and crab. Steam the vegetables for approximately 45 minutes on medium-low. Once the vegetables are soft, using a potato masher or pilón, mash the vegetables. Take care not to mash the carrots too much. Lower the heat and return to the pot that contains the beef. Add the crab to the pot, stir, and steam for 10 minutes.

Once the beef and crab are done, add them to the pot that contains the mashed vegetables. Stir. At this point, add 2 large spoonfuls of tomato paste, 1 teaspoon of all purpose seasoning, 1½ teaspoons of Maggi chicken seasoning or half of a chicken bouillon cube. We are seasoning to taste at this stage so you can add as much or as little seasoning as you like. Steam for another 15 minutes and enjoy! Serve with white rice and sòs pwa.

Homemade Meaty Lasagna

“My husband was active duty military and we were stationed in Key West, Florida. There, I met Linda and she invited my family to dinner. She made her lasagna and it was so good. I got the recipe, but you know I had to make it my own! I added my little touches to the recipe, and now I make it for family and friends.”

– Angela McGee

Yields 6 servings

Ingredients

• 1 (13 oz.) Hillshire Farm Turkey Smoked Sausage

• 1 Tbsp. olive oil

• 1 lb. ground beef chuck

• Lemon pepper seasoning, to taste

• Garlic powder, to taste

• Lawry’s Black Pepper Seasoned Salt, to taste

• 24 oz. Prego Italian Tomato Sauce with Roasted Garlic & Herbs

• 1 box Barilla Lasagne Pasta

• 8 oz. Kraft Sharp Cheddar Shredded Cheese

• 8 oz. Kraft Creamy Melt Shredded Mozzarella Cheese

Directions

Preheat oven to 350°. Cut sausage into small cubes. Add olive oil to a skillet and cook the sausage. Set aside. Add the ground chuck to the skillet, and season with the lemon pepper, garlic powder, and Lawry’s Black Pepper Seasoned Salt. When the meat is cooked through and no longer pink, drain it, then return it to the skillet. Add the sausage back in, and the Prego pasta sauce. Let simmer on low. Boil a pot of salted water, then cook lasagna noodles for 7-8 minutes. Spread a cup of the meat sauce in the bottom of a 9x13 pan (you want to cover the entire bottom of the pan with sauce). Add a layer of noodles, then meat sauce, then sharp cheddar and mozzarella cheese. Continue layering until you reach the top of the dish. Make sure the last layer ends with cheese on top. Cover with foil and bake for 40 minutes. Let cool for 15 minutes, then serve.

New Orleans Style Red Beans and Rice

“When you cook, a recipe is written to guide you, but it’s your heart in the cooking that marries the flavors seamlessly, affording your palate an unforgettable experience.” – Tacia Taylor

Yields 4-6 servings

Ingredients

• 1 lb. dry red kidney beans

• 18 oz. Andouille sausage or turkey sausage

• 1 Tbsp. cooking oil

• 1 yellow onion, diced

• 1 green bell pepper, diced

• 4 ribs celery, diced

• 4 cloves garlic, minced

• 3 tsp. smoked paprika

• 2 tsp. garlic powder

• 3 tsp. onion powder

• 3 tsp. Season-All or all-purpose seasoning

• 2 bay leaves

• ½ stick butter

• ½ tsp. cayenne pepper (optional)

• 1½ cups long grain white rice

• 1 Tbsp. salt, or to taste

• ¼ cup parsley, chopped

• 3 green onions, sliced

Directions

For the beans:

Add the dry beans to a large bowl with double their volume in water. Allow the beans to soak overnight in the refrigerator. Slice the sausage into ½-inch diagonal pieces. Add cooking oil and sliced sausage to a large pot over medium heat until the sausage pieces are browned. While the sausage is cooking, dice the “trinity” (onion, bell pepper, and celery) and mince the garlic cloves. Remove the cooked sausage with a slotted spoon to a clean bowl. After removing the cooked sausage, add the “trinity” and garlic to the pot. Do not drain the fat left from the cooked sausage. Sauté the vegetables over medium heat until translucent. Add the smoked paprika, garlic powder, onion powder, Season-All, and bay leaves to the pot. Drain and rinse the beans. Add them to the pot along with 6 cups of water and stir to combine the ingredients. Place a lid on the pot, turn the heat up to medium-high, and bring it to a boil. Once boiling, reduce the heat to medium-low and let it boil for 30 minutes, stirring occasionally and replacing the lid each time you stir. After boiling for 30 minutes, add your cooked sausage

to the pot and continue cooking for 30 additional minutes or until the beans are tender. Begin to smash the beans with the back of a spoon against the side of the pot. Add the butter and continue smashing the beans while letting the pot simmer without a lid for 25 minutes. You can add the cayenne pepper at this stage if you desire.

For the rice:

While the beans are simmering for the final 25 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Add salt and stir. Place a lid on top, turn the heat on high, and bring to a boil. Once boiling, turn the heat down to mediumlow and let the rice simmer for 15 minutes until soft. Turn the heat off and pour the rice into a colander and rinse with water over the sink. Place the colander in the pot to allow the excess water to drain and cover with a lid until you are ready to plate the meal.

Once the red beans have thickened, add the chopped parsley. Stir to combine. Taste the red beans and add ½ tablespoon of salt if needed. Serve the red beans in a bowl topped with a scoop of rice and garnish with sliced green onions on top.

Co lo r f u l Cuisine

Fine dining involves a feast for all of the senses, and when it comes to presentation, vibrant colors are sure to catch the eye. Here, local restaurants display colorful, creative dishes with a rich rainbow of ingredients and flavors. From finely cut meats to decadent pasta and fresh seafood, these savory entrées are as artful as they are delicious.

Photography by Rich Smith

TOTTO SUSHI & GRILL’S

Chef’s

Selection

Sashimi Platter

Expertly sliced sashimi –including tuna, yellowtail, snapper, and eel

“I’m passionate about showcasing the highest-quality ingredients, vibrant flavors, and visual artistry in our mixed sashimi platter. We carefully select the freshest tuna, salmon, and seasonal fish, crafting a beautiful array of colors and textures. At Totto Sushi & Grill, every piece reflects the quality and freshness our guests crave.”

Chef Shawn Lee

2ND AMERICAN’S

Grilled Lamb Loin & Confit

Shoulder

With glazed onions and guajillo gravy

“This dish features two cuts: lamb shoulder and lamb loin. These cuts provide a contrast in texture and flavor – the shoulder offers a deep, slow-cooked tenderness, while the loin adds a refined, juicy finish. The key to tying both together was the gravy, which became the soul of the dish. What makes this gravy unique is the use of two unexpected ingredients: chile guajillo adds a subtle smokiness and warmth, while chocolate provides depth and a smooth, rich contrast.”

Chef

Antonio Lugo

EASY BISTRO’S

Tagliatelle

With Florida rock shrimp and bottarga, saffron, preserved Meyer lemon, green onion, and Appalachian rye breadcrumbs

“I chose this dish because of its vibrant color and unique ingredients, which showcase an entrance into the spring season. We make tagliatelle pasta inhouse with Tennessee eggs and imported Italian flour. We highlight rock shrimp and bottarga from the West Coast of Florida to showcase products from the Gulf. I love the combination of saffron and rye, using Appalachian rye bread from Niedlov’s. We complement these flavors with preserved Meyer lemon and bring it all together with first-of-season spring onions we source from Tennessee.”

Chef Joe Milenkovic

AULD ALLIANCE’S

Cured Duck Breast

Cured duck breast, pickled pear gel, and crisp compressed apple nestled over fresh arugula and finished with pistachio dust and edible flowers

“We chose the duck dish to showcase spring at its peak. Vibrant arugula adds fresh brightness, complemented by locally sourced edible flowers. Pistachios bring a nutty warmth, harmonizing with the delicate sweetness of compressed apple and pear gel for a balanced, seasonal expression of flavor and texture.”

Chef Christopher Cofino

ST. JOHN’S RESTAURANT’S

Ramp & Mushroom

Tortellini

House-made tortellini, shaved truffle, Gowin Valley Farms mushrooms, fava beans, and lemon beurre blanc

“The house-made tortellini starts with ramp greens. We blanch the greens with a little bit of spinach and herbs to make a purée that gives us an extra bright green color. This is then folded into the pasta dough and shaped around a mushroom and Parmesan filling. Seared Gowin Valley Farms coral mushrooms, fava beans, shaved black truffle mushrooms, and a lemon beurre blanc round out a perfectly light and bright spring pasta dish!”

Chef Patrick Sawyer

RUTH’S CHRIS STEAK HOUSE’S

Chilled Seafood Tower

Maine lobster, jumbo shrimp, colossal lump crabmeat, and market fresh chilled seafood

“Our seafood tower is a showstopper; an artful presentation of the ocean’s finest bounty designed for sharing. Sweet Maine lobster, tender jumbo shrimp, delicate colossal lump crab, and seasonal seafood selections are chilled on ice and artfully arranged. It’s not just a dish – it’s a culinary celebration meant to surprise and delight your senses.”

Chef James Hester

Think Big. Think Different. Think

Strategic.

Dare to dream bigger. With HHM CPAs, we take your business to the next level through innovative strategies that make a difference. Let’s create success, together.

Better With Bacon

There are multiple ways to elevate a dish – but many would argue that few compare to the magic of bacon. Whether it’s taking center stage or adding a touch of smoky depth, this beloved ingredient brings rich flavor, irresistible texture, and a versatility that makes it a standout across almost any cuisine. From comfort food classics to unexpected culinary twists, these six local bacon creations are taking flavor to the next level.

Photography by Hacker Medias

STATE OF CONFUSION’S

Bacon-Wrapped Chicken Skewers

BY ALLAN UBAS

Yields 2 skewers

For the Confusion Sauce:

• ¼ cup mayonnaise

• ¼ cup sour cream

• 1 lemon, juiced

• ½ tsp. Crystal Hot Sauce

• ½ tsp. yellow mustard

For the marinated chicken:

• 8 oz. chicken breast

• ½ cup pineapple juice

• 1 tsp. garlic, chopped

• 2 Tbsp. distilled vinegar

• ½ tsp. Confusion Seasoning (available at Publix in Northshore)

• ¼ tsp. oregano, dried

• 1 lime, halved

• ¼ tsp. turmeric

• ½ tsp. sea salt

• ¼ cup olive oil

For the chicken skewers:

• 8 oz. marinated chicken

• 3 oz. bacon

• ½ tsp. Confusion Seasoning

• 2 oz. sweet chili sauce

• 1 lemon wedge, for garnish

• 2 oz. Confusion Sauce

Whisk all ingredients for the Confusion Sauce together until evenly distributed and chill before serving. Cut the chicken breast into 1.5-inch pieces. In a large bowl, mix the pineapple juice, garlic, vinegar, Confusion Seasoning, oregano, juice from the lime as well as the lime halves, turmeric, and sea salt together until all ingredients are

combined. Mix in the chicken and stir until coated on all sides. Then, add the oil and mix together. Allow to marinate for 1 hour, then remove the chicken from the marinade and pat dry. Cut the bacon to fit the size of each piece of chicken. Wrap bacon tightly around chicken and do not overlap the bacon. Place the bacon-wrapped pieces onto a metal skewer, centering the meat. Then, season each skewer with ¼ teaspoon of Confusion Seasoning (add more if you like it spicy). Cook the skewers on an oiled grill over charcoal until internal temperature reaches 165°. Brush skewers with sweet chili sauce and allow sauce to cook onto each skewer, reapplying as needed. Serve with your favorite sides, a lemon wedge, and Confusion Sauce.

CLYDE’S

Loaded BLT HIFI

BY KATIE STROUD

Yields 1 serving

• 3 slices sourdough bread

• 3 oz. Duke’s Mayonnaise

• 2 leaves Bibb lettuce

• 4 tomato slices

• ¼ avocado, sliced

• 8 pieces applewood smoked bacon

• 4 slices white cheddar cheese

Toast the sliced sourdough bread. Spread each slice evenly with Duke’s Mayonnaise and stack with Bibb lettuce and tomato slices. Slice the avocado and add slices on the bottom layer. Add half the bacon and cheddar to the bottom layer and toast lightly to melt the cheese. Add the second slice of sourdough and repeat. Then, top with the third sourdough slice. For best results, melt the cheese on top of the bacon slices in two sets on a pan under a broiler before assembling your sandwich.

PUBLIC HOUSE’S

Spicy Cabbage & Bacon

BY ANDREW HUNTER

Yields 10-12 servings

• 2-3 Tbsp. canola oil

• ½ cup slab bacon, cut into lardons

• 6 garlic cloves

• 3-4 Calabrian chilis or red pepper flakes

• 1 large head green cabbage

• Salt and black pepper, to taste

• Bread of choice, for serving

Heat the oil in a braising pan, ronddeau, or sauté pan. Add the bacon and cook over medium heat until

fully cooked and a little crispy on the outside. Remove bacon from the pan and set aside. Reduce heat to low and add the whole garlic cloves and the Calabrian chilis to the bacon grease. Cook until the garlic is golden and soft. While the garlic is cooking, core and cut the cabbage into bite-size pieces. Once the garlic is fully roasted, remove the garlic and chilis from the bacon fat and set aside (if you’re using red pepper flakes, leave them in with the cabbage). Carefully add the chopped cabbage to

the pan and stir to coat. Turn the heat back up to medium and cook until cabbage is soft, about 10-12 minutes. If it starts to caramelize, you can turn the heat down or add a splash of water to help steam the cabbage. Once the cabbage is cooked to your preference, add the cooked bacon and heavily season with salt and pepper. Taste both the bacon and the cabbage and add additional seasoning, if desired. Serve hot. Spread garlic cloves on bread of choice and serve with the cabbage.

OLD MAN RIVERS’

Bacon-Wrapped Quail

With Beet & Sweet Potato Salad

BY ANDREW MILLSAP

Yields 4 servings

For the quail:

• 4 quail breasts, boneless and skinless

• 4 strips applewood smoked bacon

• Black pepper, to taste

• Sprig of rosemary, for garnish

For the beet and sweet potato salad:

• 1 beet, peeled and diced

• 1 large sweet potato, peeled and diced

• 2 Tbsp. olive oil

• Salt and black pepper, to taste

• ¼ cup Duke’s Mayonnaise

• 2 Tbsp. rice wine vinegar

• 2 Tbsp. brown sugar

• 1 sprig rosemary, chopped

• ½ red onion, diced

• 1 red bell pepper, diced

• 1 poblano pepper, roasted and diced

For the vinaigrette:

• 1 bulb black garlic

• 1 tsp. Dijon mustard

• ¼ cup rice wine vinegar

• 1 Tbsp. molasses

• 1 clove garlic

• Salt and black pepper, to taste

• ½ cup olive oil

Preheat oven to 350°. Pat the quail breast dry using a paper towel. Lay out

1 strip of bacon on a pan and place 1 quail breast inside and wrap tightly. Repeat until all the quail are wrapped. Season with pepper. Bake in the preheated oven for approximately 20-25 minutes or until internal temperature of 165° is reached. Toss the beets and sweet potatoes in olive oil, salt, and pepper. Place on a baking sheet and roast for 30-45 minutes at 350° until

fork tender. Allow to cool. In a mixing bowl, combine the mayonnaise, vinegar, brown sugar, chopped rosemary, salt, and pepper. Add in the cooked beets and sweet potatoes, red onion, bell pepper, and poblano pepper, and combine. Add all the ingredients for the vinaigrette (except olive oil) into a blender. Add salt and pepper to taste. While blending, slowly add the olive oil in until all ingredients are thoroughly combined. For the plating, place the beet and sweet potato salad in the center of the plate. Place the quail on top of the salad, arranging so that the quail does not overlap. Drizzle with the black garlic molasses vinaigrette. Garnish with sprigs of rosemary. Serve and enjoy.

BOATHOUSE’S

Matagorda Bay Grilled Oysters

BY JASON GREER

Yields 2-3 servings

For the garlic butter:

• ½ lb. unsalted butter, softened

• 2 Tbsp. minced garlic

• 4 Tbsp. parsley, chopped

For the oysters:

• 12 oysters, shucked on the half shell

• ¾ cup (6 oz.) garlic butter

• 3 oz. cooked bacon, minced

• Parmesan cheese, finely grated, for topping

• Bread of choice, for serving

To make the garlic butter, mix the butter with minced garlic and chopped parsley. Shuck your oysters and then add 1 tablespoon of garlic butter to each. Sprinkle each oyster with ½ tablespoon of bacon and then top with a dusting of Parmesan cheese. A specialized oyster grate for grilling/roasting is ideal. Alternatively, place the oysters directly on the grill, but take care to keep them upright to keep the butter and oyster liquor from spilling over. If you are broiling in the oven, you can create a little salt bed for the oysters to roast in by mixing kosher salt with a splash of water until it has the texture of wet sand and can hold its shape when compacted. Place a small pile of the salt mixture down and nestle the oyster onto it so that it is stable. Cook the oysters until the cheese has melted and browned and the garlic butter is bubbling. Allow to cool slightly before serving with a crusty hunk of a fresh country loaf or baguette.

NUMBER TEN’S

Bacon Meatloaf

BY MANNY OGLESBY

Yields 6-8 servings

For the meatloaf:

• Cooking oil, for sautéing

• 2 cloves garlic, minced

• ½ cup onion, diced

• ½ lb. applewood smoked bacon

• 2 lbs. ground beef (we use a house grind of ribeye and NY strip)

• 2 Tbsp. Worcestershire sauce

• ¼ cup brown sugar

• 3 eggs

• ½ cup panko breadcrumbs, toasted

• 1 Tbsp. salt

• 1 Tbsp. black pepper

For the gravy:

• ½ cup flour

• ¼ cup butter

• 8 oz. mushrooms, sliced or quartered

• ½ cup heavy cream

• ½ cup beef stock

• Salt and black pepper, to taste

Preheat oven to 350°. Heat high-quality vegetable or avocado oil in sauté pan. Sauté garlic and onions until translucent. Let cool in refrigerator for 30 minutes. Finely chop or grind bacon. Combine with beef, cooled onions, garlic, and remaining ingredients for the meatloaf in a large mixing bowl. Mix with hands until thoroughly combined.

Line a tall meatloaf or bread pan with parchment paper. Place mixture in pan and cover with aluminum foil. Cook until internal temperature is 160°. To make the gravy, whisk flour and butter in a saucepan until melted and combined. In a separate pan, sauté the mushrooms until softened and slightly browned. Add mushrooms to the pan with gravy, along with heavy cream, beef stock, and salt and pepper. Stir until mixture boils and attains desired consistency. If you love this at-home adaptation of our restaurant’s recipe, we invite you to try our signature meatloaf at Number Ten!

Play

FIRST BITE DELIGHT

APPETIZERS THAT MAKE A GREAT FIRST IMPRESSION

No matter their alias – starters, tapas, or small bites – appetizers all share a common goal: spark the appetite and set the stage for what’s to come. Whether hot or cold, sweet or savory, the most memorable appetizers delight both the eye and the palate, striking a perfect balance of flavor, texture, and presentation. Here, six chefs share appetizers that make a bold statement and start things off right on the first bite.

ZAYA 1943 KOREAN STEAKHOUSE’S

55-60 Day DryAged Ribeye

Jalapeño Poppers

Yields 2 servings

• 5 oz. 55-60 day dry-aged ribeye, finely chopped

• 3 Tbsp. cream cheese

• 1 green onion, finely chopped

• Salt and black pepper, to taste

• 1 large jalapeño, halved and deseeded

• ¼ cup (30g) all-purpose flour

• ¼ cup water (60ml)

• ½ cup (30g) panko breadcrumbs, for coating

• Oil, for frying

• Caviar, for topping (optional)

To start, prepare the filling by mixing the chopped ribeye, cream cheese, and green onion in a medium bowl. Season with salt and pepper to taste. Fill each jalapeño half with the mixture. Whisk the flour with water to form a light batter. Dip the stuffed jalapeños in the batter, then coat with panko. Deep-fry the poppers in oil at 350° for 5-7 minutes until golden brown and drain on paper towels. Cut each fried half into four pieces. Top with your favorite topping (we like to use caviar).

“These stuffed jalapeños take that classic spicy kick and pair it with the rich, bold taste of dry-aged ribeye. The crunchy panko and creamy cheese make every bite really pop. It’s a fun, surprising appetizer that makes guests feel welcome and sets the mood before the main dishes even arrive.”

– Chef Shawn Lee

SIDETRACK’S

Steamed Mussels

Yields 2-4 servings

• 4 Tbsp. unsalted butter

• 2 garlic cloves, thinly sliced

• 2 Tbsp. shallot, minced

• 4 oz. white wine

• 1 small bunch fresh thyme

• ¼ tsp. kosher salt

• ¼ tsp. Aleppo chile flakes

• 2 lbs. PEI mussels, cleaned and quality checked

• ¼ cup parsley, chopped

• ½ lemon

• Sourdough loaf or baguette, toasted

In a large, wide pot, add butter, garlic, and shallot and sauté over medium heat until slightly softened and fragrant. Add the wine, thyme, salt, Aleppo chile flakes, and mussels. Cover and cook for approximately 5 minutes, giving them a brief stir and shake about halfway through. Continue cooking until all mussels have opened. Once cooked, discard any that did not open. Add the chopped parsley and squeeze the lemon over the top, stirring to combine. Taste the broth and add more salt if desired. Serve immediately straight out of the pot or pour out into a serving dish. Serve with toasted bread of choice.

“Mussels are a relatively inexpensive yet seemingly exotic option for the dinner table at home or when dining out. They are easy to find and even easier to cook. I am a big fan of interactive, hands-on, shared items that might get your fingers a little dirty and ease the formality of entertaining.”

– Chef Jason Greer

TAQUERIA JALISCO’S Mexican Street Corn

Yields 6-8 servings

• 1 can (15.5 oz.) corn off the cob or 4 medium ears of corn

• 3 Tbsp. mayonnaise

• 4 oz. cotija cheese or queso fresco, crumbled

• ½ Tbsp. chipotle sauce (optional)

• 1 lime

• Tajin powder, to taste

If using corn from the cob: boil ears of corn and cut the corn off the cob. Combine the corn, mayonnaise, cheese, optional chipotle sauce, and juice from the lime. Mix together. Sprinkle with Tajin to taste and serve.

“This is a great appetizer to make when you’re in a hurry and want something quick, easy, and light! Add some chips on the side and guests can eat it as a dip or with a spoon.” – Chef Maria Parra

CANYON GRILL ’S

Spicy Feta Dip

Yields 6 servings

• 1 cup fresh garlic, minced

• ½ Tbsp. salt

• 2 cups extra virgin olive oil

• 1 Tbsp. red pepper flakes

• 2 Tbsp. feta cheese

• 1 lemon slice

• 1 loaf French bread

Mix garlic and salt together in a metal pot. In a separate pot, heat olive oil near the smoke point (~230°). Carefully pour olive oil over the garlic and salt a little at a time while constantly stirring. Once oil has settled but is still hot, add in the red pepper flakes and stir to combine. Allow oil mixture to cool to room temp. Then pour oil mixture into a serving bowl and top with feta cheese, and squeeze in juice from a fresh lemon slice. Serve with toasted French bread.

“This appetizer is a great shareable! It’s a very balanced dish with the creaminess of the feta, brightness from the lemon, and kick from the red pepper flakes. It hits every note to wake up the palate and begin your meal!”

– Chef Alexis West

ATTACK OF THE TATSU’S

Katsu Scotch Egg

Yields 6 servings

• 6 eggs

• 1 cup seasoned flour

• 1 cup egg wash (equal parts egg and water)

• 1 cup panko breadcrumbs

For the soy beef mixture:

• 1 lb. ground beef

• 6g ginger, minced

• 4g garlic, minced

• 3g salt

• 8g sesame oil

• 3g scallions

• 30g soy sauce

Boil the eggs for 6 minutes. Let them chill and then peel. Combine all ingredients together for the beef mixture. Wrap 1.25 ounces of beef around each peeled egg. Dip the beef-wrapped egg in flour, coating completely. Then, dip in the egg wash and coat with panko. Fry the breaded eggs in 350° oil for 5 minutes, or until the center is warm (take care not to overcook).

“Our Katsu Scotch Egg is the perfect appetizer to start your experience here at Attack. We take our marinated soft-boiled egg and wrap it with our soy ground beef mixture. Our soy beef is packed with flavor with soy sauce, ginger, garlic, and scallion, and then fried to perfection. You have the crispy breading, the beef packed full of flavor, and the rich soft egg yolk all in one bite!”

– Chef Daniel Starkey

Experience the Edward Jones Difference

At Edward Jones, the work we do is an extension of our purpose, which is to partner for positive impact to improve the lives of our clients and colleagues, and together, better our communities and society.

Contact an Edward Jones Trusted Financial Advisor Near You

Downtown

Becki T Anderson, CFP®, CEPA®, CRPS™

423-541-0303

David J Oesch, CFP® 423-267-8433

Hixson

Derrick C Anderson, CFP®, AAMS™

423-843-4994

Heather W Edmondson, CFP®, AAMS™ 423-843-5034

Ian M Early, CFP®, AAMS™ 423-875-0508

Marty Cabe, CFP®, AAMS™ 423-842-3071

Cari E Weaver 423-843-4994

Soddy-Daisy

Lee H Prichard, CFP®, AAMS™ 423-332-3006

Red Bank

Gretchen Wynn 423-954-7751

Joshua D Schweiger, ABFP™, AAMS™, CRPC™ 423-954-7751

North Georgia

Jonathan G VanderHart 706-858-9676

Paras Sharma, CEPA®, AAMS™ 706-229-8791

Rob Looney, CFP®, AAMS™ 706-375-4727

Ty M Willeford, AAMS™ 706-638-6673

Keith Ware

706-657-2477

Athens

Joseph Ladner, CFP®, ChFC®, CEPA®, SE-AWMA™ 423-746-5975

East Brainerd

Beth Lofgren, CFP®, CEPA®, RICP® 423-499-4144

Stan Russell, CFP®, AAMS™ 423-894-0058

Adam Cline, AAMS™ 423-541-0012

John Attardo 423-899-0792

Geo Mejia, AAMS™ 423-305-0268

David Keith 423-892-1449

Ooltewah

Corey Madding, CFP®, AAMS™ 423-238-0184

John Nething II, CEPA®, AAMS™ 423-910-1982

Jay Sparks, AAMS™ 423-910-4009

Cleveland

Ron Markel

423-473-2215

Bradley A Hudson, CFP®, AAMS™ 423-476-3320

Ben Payne 423-339-2885

Kelly L Browand, CFP®, AAMS™ 423-476-3320

Bobby Ludwig, AAMS™ 423-473-2215

David B Browand 423-641-4755

Shannon B Ritzhaupt 423-476-0162

Chris Robinson 423-476-4325

Vonore

Tolita Freeman, AAMS™ 423-376-1778

AMADA TAPAS & WINE’S Stuffed Belgian Endives

Yields 12 servings

For the raspberry gastrique:

• 1 cup raspberries

• ½ cup sugar

• ½ cup sherry vinegar

• ⅓ cup water

• ¼ tsp. ground coriander

For the Stuffed Belgian Endives:

• 2 endives (12 leaves)

• 12 oz. goat cheese

• 1½ cups heavy cream

• 12 dried figs, halved

• 1 pear, diced

• 1 pomegranate, deseeded

• ¼ cup raspberry gastrique

• ½ cup pistachios, crushed

To make the raspberry gastrique, add all ingredients to a small sauce pot. Bring to a boil, then reduce the heat to low and allow to simmer and thicken for approximately 20 minutes. Peel the endive leaves from the core and trim, if necessary. Whip the goat cheese with a hand mixer while slowly adding heavy cream until you reach the desired consistency. Add the whipped goat cheese into a piping bag and pipe 1 ounce into each endive. Top each endive with 2 fig slices, 4 diced pear pieces, and 5 pomegranate seeds. Drizzle with raspberry gastrique and lightly dust with crushed pistachios.

“I always suggest beginning your tapas experience at Amada Tapas & Wine with our Stuffed Belgian Endives – think lettuce taco meets charcuterie. The whipped goat cheese piped into each endive lends a savory finish to the endive’s natural bitterness. When making these at home, you can top them with any fruit, syrup, or nuts in your pantry. We are currently garnishing this dish with pickled pears, sliced figs, pomegranate seeds, raspberry gastrique, and crushed pistachios.”

– Head Chef Amanda Trotter

Salads of All Sorts

Whether serving up as a side or main course, salads are endlessly versatile options for any meal. Quality dressings will seal the deal on these recipes, while locally sourced seasonal produce is unmatched for flavor and freshness. Read on to be inspired by five locals’ sensational salads!

Photography by Rich Smith

SKYLAR BOWERS’ Everything Bagel Caesar Salad

Yields 8 servings

For the dressing:

• 2 cloves garlic, finely minced

• 1 tsp. anchovy paste

• 1 tsp. Dijon mustard

• 1 tsp. Worcestershire sauce

• Juice of 2 lemons

• 1 tsp. caper brine

• ½ cup Duke’s Mayonnaise

• 2 Tbsp. olive oil

• Agave syrup, to taste

• Fresh cracked black pepper, to taste

• Pinch of salt, to taste

For the salad and croutons:

• 3 everything bagels

• ⅓ cup olive oil

• ⅓ cup Duke’s Mayonnaise

• 2 heads Romaine lettuce, chopped

• ¼ cup grated Parmigiano-Reggiano cheese + extra, for topping

• Capers, for topping

• Lemon zest, for topping

• Smoked salmon, sliced (optional)

Combine all dressing ingredients and set aside. To make the everything bagel croutons, cut bagels in 1-inch pieces. Combine with olive oil and may onnaise in a bowl, tossing until bagel pieces are fully coated. Evenly spread pieces on a baking sheet. Bake at 400° for 10 minutes, stirring croutons halfway through. To make the salad, add chopped lettuce, grated cheese, capers, and croutons to a bowl. Drizzle with dressing and toss ingredients together. Top with extra cheese and lemon zest to taste. To make the salad a meal, add smoked salmon and enjoy with a glass of crisp Sancerre!

JILLIAN UPDEGRAFF’S

Summer Garden Bow Tie Salad

Yields 8-10 servings

• 12 oz. bow tie (farfalle) pasta

• 1 cup mozzarella pearls, drained

• 1 cup mixed cherry tomatoes, halved

• 1 cup bell peppers, finely diced

• ½ cup English cucumber, diced

• ½ cup red onion, finely diced

• ¼ cup black olives, sliced (optional)

• ¼ cup fresh basil leaves, thinly sliced

• ¼ cup fresh parsley, chopped

• ½ cup Garlic Expressions dressing + extra, if needed

• Salt and black pepper, to taste

• Shaved Parmesan cheese, for garnish

• Balsamic glaze, for drizzling (optional)

Cook bow tie pasta according to package directions until al dente. Drain and rinse under cold water to cool completely. In a large mixing bowl, combine the cooled pasta, mozzarella pearls, cherry tomatoes, bell peppers, cucumber, red onion, black olives, and fresh herbs. Drizzle the Gar lic Expressions dressing over the salad and toss gently to coat. Season with salt and pepper to taste. Refrigerate for at least 20 minutes to allow the flavors to meld. Before serving, gar nish with shaved Parmesan and a drizzle of balsamic glaze, if desired. Serve chilled.

LOGAN LEWIS’

Foraged Mulberry Watercress Salad

Yields 1-2 servings

• 8 oz. greens of choice

• 4 oz. watercress*

For the toppings:

• 2 oz. shredded carrots

• 2 oz. mulberries*, fresh or dried (can sub raisins or another berry)

• 2 oz. goat cheese (can sub avocado for dairy-free)

• 1 oz. toasted sunflower seeds

• 1 oz. green onion, sliced

• Edible flower garnish (optional)

For the dressing:

• ¾ cup oil of choice

• ½ cup mulberry vinegar* (can sub red wine vinegar)

• ¼ cup apple cider vinegar

• ⅓ cup honey

• 2 tsp. stone ground mustard

• 2 tsp. thyme

• Salt and black pepper, to taste

Chop greens and watercress to preferred size and gently mix. Add toppings to personal preference. Combine dressing ingredients and drizzle atop salad.

*A note on special ingredients: Mulberries and watercress grow commonly throughout the Chattanooga area. Watercress grows wild in fresh alkaline spring water during cool seasons, while mulberries are typically ripe from late April to mid-May. Alternatively, these ingredients can be sourced from local farmers markets like Main Street Farmers Market and in select grocery stores.

AURELLIA ALEXANDRE’S Vegan Summer Salad

Yields 4-6 servings

• 4 cups spinach or lettuce of choice

• ½ cup cucumbers, sliced

• ½ cup blueberries

• ½ cup strawberries, halved

• ½ cup blackberries

• ¼ cup red onions, sliced

For the toppings:

• Walnuts

• Pecans

• Almonds, sliced

• Hemp seeds

• Vinaigrette dressing of choice, to taste

Combine spinach or lettuce into a bowl and top with cucumber, blueberries, strawberries, blackberries, and red onions. Add toppings of choice and drizzle with your favorite vinaigrette dressing. Enjoy!

ANNA WILLIAMS’ Seasonal Kale Salad

Yields 8-10 servings

• 2 cups olive or canola oil

• 1 cup red wine vinegar

• ½ cup sugar or honey

• 16 oz. kale

For the toppings:

• Blueberries

• Raspberries

• Strawberries, sliced

• 6 oz. feta cheese, crumbled

• 3 oz. pumpkin seeds

Whisk oil, vinegar, and sweetener of choice together until the dressing is formed. Assemble salad with remaining ingredients, tossing together fruit, feta, and pumpkin seeds. Add dressing to taste. This salad is a perfect side dish or addition to your favorite wrap. As the seasons change, so can your fruit choices. Enjoy!

HOME tastes like

Dishes With Locally Made Ingredients

From farm-fresh produce to artisan bread and more, the Scenic City is abounding with a variety of farms and vendors offering goods that are made right here at home. Thus, it’s no surprise that Chattanooga restaurants are intentionally sourcing local ingredients to create some of their most delectable dishes. Here, we highlight five eateries that are serving up a taste of home in every bite.

“The lion’s mane mushrooms in this dish are locally grown by Gowin Valley Farms. I enjoy cooking with mushrooms for the versatility and heartiness they bring to a wide range of dishes. This burrito bowl is easily adaptable to suit seasonal vegetables or your family’s specific tastes.” Bailey Cole, Owner

CASHEW’S Lion’s Mane Burrito Bowl

Yields 4 servings

For the corn and black bean salsa:

• 1 cup corn kernels

• ½ cup black beans, rinsed

• 1 jalapeño, diced

• ½ red bell pepper, diced

• ½ small red onion, diced

• 1 bunch cilantro, chopped

• 3 Tbsp. lime juice

• Hot sauce, to taste

• Salt and black pepper, to taste

For the marinade:

• ¼ cup olive oil

• 3 Tbsp. orange juice

• 1 tsp. cumin

• 1 tsp. chili powder

• ½ tsp. garlic powder

• Salt and black pepper, to taste

For the burrito bowl:

• 1 lb. Gowin Valley Farms lion’s mane mushrooms

• 3 cups cooked rice

• Lettuce, shredded, to taste

• 1 radish, sliced

• Cilantro, chopped, to taste

• 1 avocado, sliced

Combine all ingredients for corn and black bean salsa in a bowl and refrigerate until serving. Mix together all marinade ingredients and set aside. Tear the lion’s mane mushrooms into large, bite-size pieces and place into large bowl. Pour the marinade over the mushrooms. Allow to marinate for 1020 minutes. Arrange mushrooms onto a lined baking sheet in a single layer and bake at 450° for 1520 minutes until browned. Divide the rice among four bowls. Top with the roasted lion’s mane mushrooms, corn and black bean salsa, shredded lettuce, radish, cilantro, and avocado slices.

“The simplicity of this recipe means it relies on high-quality ingre dients. What sets our baguette apart is that we use organic Kho rasan flour, an ancient grain. Benton’s, located in the Smoky Moun tains, has been curing and smoking bacon and ham since 1947. Sequatchie Cove Creamery is just a 45-minute drive from us, and the Cumberland cheese is an alpine-style cheese with tasting notes of cultured buttermilk and sweet grass. The richness of the cheese balances the bold flavors from the ham, resulting in a balanced, ad dictive, and easy-to-make sandwich.” Isaac Behr, Culinary Director

NIEDLOV’S

Jamon-Beurre Baguette Sandwich

Yields 4 servings

• 1 Niedlov’s baguette

• 4 oz. Benton’s country ham

• 3 oz. Sequatchie Cove Creamery Cumberland cheese

• 2 Tbsp. high-quality unsalted butter, room temperature

For the baguette, make sure it’s as fresh as possible. Then, slice it down the middle lengthwise and set it aside. Slice the ham as thinly as possible. You can either buy it presliced or slice your own very carefully with a sharp knife. Then, slice the cheese to about ⅛-inch thick. To assemble the sandwich, butter both sides of the baguette. Then, “ruffle” the ham on one side to give it more volume, cover the ham with the cheese slices, top with the other half of the baguette, and cut the whole thing into four pieces.

MAIN STREET MEATS’

Stracciatella

Yields 4-6 servings

For the compressed fennel:

• 1 fennel bulb, shaved thin

• 2 Tbsp. champagne vinegar

• 2 Tbsp. lemon juice

• 1 tsp. honey

• 1 tsp. salt

For the pickled white beans:

• ½ cup dried white beans

• 5 cups water, divided

• 1½ cups champagne vinegar

• ½ cup sugar

• 2 sprigs dill

• 1 tsp. salt

For the ramp vinegar reduction:

• 1 cup champagne vinegar

• ¼ cup ramp tops

• 1 tsp. sugar

For the stracciatella:

• 4 oz. ramp bottoms

• 1 Tbsp. olive oil + extra, for garnish

• Salt and black pepper, to taste

• Pinch of sea salt

• ¼ cup pickled white beans

• ¼ cup compressed fennel

• 1 radish, shaved thin

• 1 tsp. chopped dill, for garnish

• 2 tsp. ramp vinegar reduction, for garnish

• Sourdough, toasted, for serving

For the compressed fennel:

Combine all ingredients in a vacuum seal bag, and using your vacuum sealer as instructed, seal completely, compressing the fennel.

For the pickled white beans:

Add beans to a pot with 4 cups of water and bring to a boil. Reduce heat to a simmer and slowly cook beans until tender. Combine the rest of the ingredients and remaining cup of water in a small pot and bring to a boil to create the pickling liquid. Once it has begun to boil, turn off the heat. Then, once beans are tender, strain and transfer them to a container and cover with pickling liquid. Allow to cool overnight.

For the ramp vinegar reduction:

Combine ingredients in a sauce pot and reduce by half over medium heat. Strain and reserve the liquid.

For the stracciatella:

Season the ramps with oil, salt, and pepper. In a pan, sear the ramps over high heat until they start to char. Transfer to a paper towel-lined plate and allow to cool. On a large plate, spread the stracciatella and season with sea salt. Top with the pickled beans, compressed fennel, shaved radish, and grilled ramps. Garnish with dill, olive oil, and ramp vinegar reduction. Serve with toasted sourdough.

“Springtime is always fun in the kitchen. Vegetables pop up and disappear quickly, so we like to have dishes that serve as a vehicle to showcase the bounty of this time of year. Our vehicle for this dish is stracciatella, a soft and creamy mozzarella cheese. Seasonal produce from local Amish farms makes up the rest of the dish. Feel free to use whatever is fresh out of your garden or at the market. We serve this alongside toasted sourdough made right next door at Niedlov’s Bakery.”

Jonathan Ferguson, Chef de Cuisine

PHOTOS BY

“A drizzle of local wildflower honey over creamy ricotta cheese transforms simplicity into elegance – each bite is a soft whisper of sweetness and warmth. It’s a dish that tastes like sunlight, balancing richness and lightness in perfect harmony.”

Merrill Lane Brown, Kitchen Manager

MILK & HONEY’S Ricotta & Honey

Yields 2 servings

• 3 slices Niedlov’s sourdough, toasted

• Drizzle of olive oil

• 4 oz. whipped whole milk ricotta cheese

• Pinch of fleur de sel

• 2 oz. Makin’ Honey honey

Put three pieces of sourdough in a panini press with a gentle drizzle of olive oil on the bread. Once the toast is light golden brown in color, cut each piece at a diagonal angle for presentation. In a small soufflé dish, add your ricotta cheese. With a spoon, press gently on top of the cheese to create a small indention. Now, add olive oil to the well you’ve created. Finally, sprinkle flour de sel on top. Serve with local honey on the side. Dig in!

“At Southern Squeeze, our mission is to prioritize locally sourced ingredients for quality and nutrient density. Our avocado toast is the perfect example, with toasted Niedlov’s sourdough, avocado, and a blend of seasonings. Topped with pickled red onions, Sequatchie Cove Farm eggs, Red Clay Farm microgreens, and fresh cilantro, this dish is a staple on our menu with a spotlight on our favorite local partners.” Kelsey Vasileff, Owner

SOUTHERN SQUEEZE’S Avocado Toast With Over-Easy Eggs

Yields 1 serving

• 2 slices Niedlov’s sourdough, toasted

• 1 large ripe avocado, smashed

• 1 tsp. nutritional yeast

• 1 tsp. chili flakes

• 1 tsp. salt and pepper mix

• 2 Tbsp. pickled red onions

• ¼ cup Red Clay Farm microgreens

• 1 Tbsp. cilantro

• 2 Sequatchie Cove Farm eggs, over easy

Toast Niedlov’s sourdough bread. Smash the avocado in a bowl and mix in nutritional yeast, chili flakes, and salt and pepper mix. Spread avocado mash evenly onto toast and top with pickled onions, Red Clay Farm microgreens, cilantro, and Sequatchie Cove Farm eggs, over easy.

Pour

Summer Sips

As spring moves into summer, bars and restaurants around the Scenic City are preparing fresh and exciting seasonal sips. Enjoy these cocktail recipes that pair well with sunny skies and warm temperatures.

Photography by Bekah Berry/Creative Revolver

LAVENDER HAZE

By Arlene Novak at Broads

• 2 oz. Gate 11 gin, infused with cucumber

• 0.25 oz. elderflower liqueur

• 0.5 oz. lavender-infused honey syrup

• 0.5 oz. lime juice

• Basil, muddled

• Cucumber ribbon, for garnish

Combine all ingredients with ice, shake well, and strain into a small coupe glass. Garnish with a cucumber ribbon.

50/50 NOIR

By Clark Holt at 50/50 Wine & Martini Bar

• 2 dashes Angostura bitters

• 2 dashes Luxardo maraschino liqueur

• 1.5 oz. Fot-Li sweet vermouth

• 1.5 oz. Neversink Reserve Barrel-Aged Gin

• Orange twist, for garnish

Stir and serve up with an orange twist garnish.

KEY LIME MOJITO

By Annie Hester at Nightcap

• Graham crackers, crushed

• 1 oz. Maggie’s Farm Falernum

• 1 oz. Bacardi

• 1 oz. key lime juice

• 0.5 oz. mint simple syrup

• 0.5 oz. coconut cream

• 0.5 oz. half & half

• Club soda

• Fresh mint, for garnish

Rim a glass with graham cracker crumble. Shake all ingredients with ice and strain into the glass. Top with club soda and a squeeze of lime and garnish with fresh mint.

HEALTH ESPRESSO MARTINI

By Ben Mavity at Home Bar

• 1 oz. vanilla vodka

• 1 oz. Malibu rum

• 1.5 oz. Sleepyhead cold brew

• 0.5 oz. half & half

• 0.5 oz simple syrup

Shake well with ice, and serve in a martini glass.

PINK PEONY CLUB

By Hayley Thurman at High Rail

• 1 oz. Limoncello

• 0.5 oz. basil simple syrup

• 1 oz. scoop raspberry sorbet

• 3 oz. dry sparkling rosé

Shake the Limoncello, basil simple syrup, and raspberry sorbet over ice. Strain into a cocktail glass. Finish with the sparkling rosé.

WILD AT HEART

By Ryan Smith at Rosecomb

• 0.75 oz. Denizen 5-Year-Aged White Rum

• 0.75 oz. Aperitivo Select

• 0.5 oz. El Yope Espadin Joven

• 1.5 oz. pineapple juice

• 0.5 oz. super lemon juice

• 0.5 oz. pineapple gum syrup

• Pineapple wedge, for garnish

• Smoked citrus salt, for garnish

Add all ingredients to shaker. Shake vigorously and strain over ice. Garnish with a pineapple wedge dusted with smoked citrus salt.

FUJI-TINI

By Courvorsier Bell at STIR

• 1.5 oz. Nikka Coffey Gin

• 0.75 oz. Choya Umeshu Ujicha Green Tea Sake

• 0.5 oz. Boulard Calvados

• 0.25 oz. Koshu Plum Wine Supreme

• 0.75 oz. Granny Smith apple yuzu-clarified cordial

• 2 dashes toasted black sesame oil

• 1 dash matcha tincture

• 1 dehydrated green apple wheel, for garnish

Chill a coupe glass with ice. Using a jigger, add all ingredients to a Yarai mixing glass. Fill the Yarai halfway with ice. Stir until properly combined, about 30 rotations. Strain into glassware and garnish with a dehydrated apple wheel.

MEXICALI ROSE

By Erin Meeker at Company at Kinley Chattanooga Southside

• 1.5 oz. Salazar

Blanco

• 0.5 oz. Curacao

• 1 oz. fresh lime juice

• 0.75 oz. rose & agave syrup

• Jalapeño, sliced, for garnish

Rim a cocktail glass with coarse salt. Combine all ingredients into a cocktail shaker and shake well. Pour over ice and garnish with the fresh jalapeño slice.

Raise Your Glass

Local wine experts share their best-in-class wine selections to help you pick, pair, and partake like a sommelier.

SPARKLING

1. Codorníu Cava Clásico Sant Sadurní d’Anoia, Spain

LAUREN LAMACCHIA Fine Wines Manager, Athens Distributing

Codorníu has been producing wine since 1551, making it one of Spain’s oldest wineries and a key player in the cava tradition. Made using the traditional method (the same as Champagne), this cava blends Macabeo, Xarel·lo, and Parellada grapes. On the nose, you’ll find aromas of green apple, citrus, and a hint of floral notes. The palate is crisp and dry, with flavors of bright citrus, a touch of stone fruit, and a light almond finish. The bubbles are delicate and smooth, adding just the right amount of sparkle. It’s ideal as an aperitif or paired with seafood, cheese, or light dishes.

WHITE

2. Paul Hobbs Crossbarn Chardonnay

Sonoma Coast, California

Crossbarn Chardonnay comes from California’s Sonoma Coast, where the cooler climate brings out bright, clean flavors in the grapes. It pours a pale gold and opens with subtle notes of lime zest, green apple, and a hint of white flowers. On the palate, it’s crisp and medium-bodied, with flavors of lemon curd, pear, and a touch of minerality. The finish is smooth and refreshing, with just enough citrus. This is a versatile wine that works well with food – think grilled seafood, roast chicken, or creamy pasta – but it’s also great on its own. Straightforward, well-made, and reliable, it’s a solid go-to for just about any occasion.

RED

3. Duckhorn Greenwing Cabernet Sauvignon

Columbia Valley, Washington

Duckhorn Greenwing Cabernet Sauvignon comes from Washington’s Columbia Valley, a region known for producing bold, flavorful Cabernet Sauvignons. It opens with aromas of black currant, dark cherry, and a hint of spice. On the palate, it’s full-bodied and rich, with layers of ripe plum, blackberry, and subtle hints of cedar and chocolate. The tannins are firm but well-integrated, and the acidity gives the wine a nice lift, finishing smooth and lasting. Perfect with grilled steaks, roasted lamb, or a cheese platter, Duckhorn Greenwing Cabernet Sauvignon is a bold, flavorful wine that truly reflects the unique character of Columbia Valley.

ROSÉ

4. Marc Plouzeau Rive Gauche Chinon Rosé

Loire, France

Located in the heart of the Loire Valley, Marc Plouzeau’s Rive Gauche Rosé is a perfect showcase of Loire’s distinctive terroir. Made entirely from Cabernet Franc, this rosé strikes a beautiful balance between freshness and subtle complexity. Its pale pink color gives way to aromas of ripe strawberries and a hint of white flowers. On the palate, it’s crisp and dry with vibrant flavors of red berries and a touch of minerality, finishing clean and refreshing. This rosé is a great choice on its own as an aperitif, or pairs wonderfully with a variety of dishes like grilled seafood, goat cheese, or a fresh salad.

1. Tenuta Carretta Cuvée San Rocco Extra Brut Rosé Roero, Italy

One of the most historic Italian wineries, Tenuta Carretta is made of people who collaborate on a single, shared objective: to produce highquality wines that are enjoyable to drink. The winery lies on a beautiful historic farmstead, surrounded by rolling, vine-covered hillsides. The sparkling wine’s bouquet has aromas of roses and dried flowers, with notes of plum, dried cherry, red berries, and bread crust. It has excellent structure on the lively palate with an abundant mousse and bright raspberry, wild strawberry, and toasted bread flavors followed by a slightly savory hint on the lengthy and persistent finish.

WHITE

2. I Clivi Ribolla Gialla “A Tessa,” Venezia Giulia

Corni di Rosazzo, Italy

Ferdinando Zanusso lived in Africa for 40 years before returning to his wife’s hometown of Corno di Rosazzo, Gramogliano, where he founded I Clivi in the mid-1990s. Shortly after, his son Mario joined him in the winery, where he continues to oversee the vineyards and winemaking process. Ferdinando and Mario share a vision to showcase Friuli’s prized terroir and singular expressions of the region’s grapes. This wine is aromatically subtle, with a nose of lemon zest and a palate marked by refreshing acidity, combined with a salty and dry mineral finish. It complements lighter meat dishes with citrus, such as lemon chicken.

RED

3. Longridge Pinotage

Stellenbosch, South Africa

This wine is from Longridge Wine Estate, located in the Stellenbosch region on the slopes of the Helderberg mountain range. The winemakers are Jasper Raats & Hendrien De Munck. The farm was first registered in 1841, and the vineyards are meticulously cared for by hand. Organic and biodynamic practices are employed by not using any pesticides, herbicides, or chemical sprays. It is an elegant, wellrounded wine with soft juicy tannins. The nose offers sweet spices, cassis and ripe berries, sugared orange peel, rooibos, and a smoky charcuterie character, which follows through onto the palate, with a savory lingering aftertaste.

ROSÉ

4. Domaine Saint Damien Gigondas Rosé

Rhone Valley, France

Winemaker Joël Saurel grew up in the vineyards that his family has been farming since 1821. For generations the grapes were sold to negociants, until the 1990s when Joël began producing estate wines under the name Domaine Saint Damien. It is still a family-run business today; Joël’s son Romain joined the team in 2013 after completing his wine training and oenology studies. This small-production rosé is made from Cinsault planted in 1970 and Syrah planted in 2000. Medium-bodied, supple, and quaffable, the rosé conveys plenty of aromas and flavors of strawberry, cherry, and dried herbes de Provence. Finely crafted and thoroughly enjoyable, it’s comprised of 80% Cinsault and 20% Syrah.

CALEB KNEIP

Wine Director, Imbibe Wine, Spirits & Beer

SPARKLING

1. Rémi & Nathalie Larroque Gaillacoise Pétillant Naturel Gaillac, France

Gaillac (pronounced “guy-ack”) is the second-oldest known vineyard area in France after Narbonne. Nathalie and Rémi Larroque have an ancient winery there which has been in Nathalie’s family since 1540. The Gaillacoise Pétillant Naturel is made in the méthode ancestrale: an ancient, artisanal method of making sparkling wine which consists of a single fermentation. This wine is perfect with scallops, oysters, creamy soft cheeses, and fried chicken. It has strong notes of honey and green apple, but is bone dry.

WHITE

2. Domaine Gassier Nostre Pais Blanc Nîmes, France

The Gassier (pronounced “gah-see-yay”) estate is a biodynamic farm located in the south of France in an ancient Roman area called Costières de Nîmes. They never spray weed-killers, use chemical fertilizers nor pest control methods, and farm with respect to the soil by utilizing sheep and bees to fertilize and pollinate their vineyards. This wine is a blend of Grenache Blanc, Clairette, Viognier, and Roussanne – a blend that gives plenty of aromatics like honeysuckle, peach, and orchard fruit, and is refreshing yet full on the palate. It shines with a variety of foods from charcuterie to seafood to pork chops and spicy cuisines.

RED

3. Unico Zelo Truffle Hound

Gumeracha, Australia

Brendan Carter studied in Champagne, France, even working a stint at the famous Veuve Clicquot. He and his wife, Laura, formed Unico Zelo together in 2014 in the Adelaide Hills of Clare Valley in Australia, where they make innovative and playful wines. Truffle Hound is a red blend of Barbera, Sangiovese, Nebbiolo, and Merlot. It is a chillable red, with enough body and nuance to also be enjoyed at cellar or room temperature. With notes of smoky cardamom spice and plum fruit, it is lively and fruity on the palate and finishes savory. It is a delight with pizza as well as Levantine and Asian fare.

ROSÉ

4. G.D. Vajra Rosabella Vino Rosato

Barolo, Italy

The Vajra (pronounced “v-EYE-rah”) family is in the northern Italian region of Piedmont – specifically the famous village of Barolo –and make fabulous terroir-driven organic wines. In 1971, patriarch Aldo Vajra, then a university student, was one of the earliest to adopt organic farming in the Piemonte region. Aldo’s children, Giuseppe and Francesca, help run the winery now. This saigneestyle rosé focuses on the Nebbiolo grape, with touches of Barbera and Dolcetto. This wine is floral and bright, with notes of hibiscus, rhubarb, and wild strawberries with a lingering mineral-dry finish.

Prep

PRISTINE PREP SPACE

1 This sleek and stylish kitchen houses an impressive suite of functional features fit for a chef. All-drawer cabinetry in a deep stain grounds the room, accessed by modern pulls. Concealed by custom fronts are pull-out accessories that provide easy access to a spice rack, knife block, tray dividers, canisters, double trash bins, and more, keeping the countertops clear of clutter without sacrificing convenience.

2 While the cabinetry keeps items tucked out of sight, floating shelves put dishes and décor on display. In addition to being stylish storage, these shelves create contrast against the light walls and add to the room’s airy atmosphere.

3 Nestled into glossy white countertops with gray veining are two Galley Workstations. These spacious sinks come equipped with cutting boards, food containers, drying racks, and more, making both prep and cleanup a breeze when cooking for a crowd.

4 Every element of this kitchen creates cohesion, including the entrance to the walk-through prep kitchen and butler’s pantry, which is concealed behind paneling that seamlessly blends in with the cabinetry. With no shortage of space for both storage and prep, this kitchen can handle any culinary needs with ease.

CABINETRY: CLASSIC CABINETRY

CABINETRY DESIGN: KRIS KEITH, MAY MCGUIRE, CLASSIC CABINETRY

BUILDER: PARKER LEE CONSTRUCTION

COUNTERTOPS: SCENIC CITY TILE AND GRANITE

CLASSY & CUSTOMIZED

1 Custom features can be found all throughout this classy kitchen, including a large range with an arched opening that serves as a stunning focal point. Here, a home chef has everything they need, including a pot filler faucet and drawers painted a calming, neutral color.

2 Adding both convenience and further customization to this arched alcove are recessed niches for storing spices, cutting boards, and other cooking necessities within easy reach of the stovetop. Brass trim distinguishes the niches and exudes elegance.

3 A handcrafted tile surround complements the charm of the alcove. Consisting of ceramic subway tile from Spain, the glossy surround reflects the room’s ample lighting and adds visual interest and texture with an offset installation and subtle variations in its shades of white.

4 Opposite the range is an island that similarly stuns with current yet timeless combinations. A trio of pendant lights illuminate the island and its subtly marbled countertop. Below, cabinetry in a light wood stain adds warmth and provides plenty of storage, while custom table legs extend the island and create a designed space for seating.

BACKSPLASH: LOUISVILLE TILE

APPLIANCES: ALLSOUTH APPLIANCE GROUP, INC.

ARCHITECT: BRYAN OWENS, ABODE RESIDENTIAL DESIGN

CABINETRY: CORNERSTONE CABINETRY

COUNTERTOPS: STONE SOURCE, INC.

PLUMBING FIXTURES: NOLAND

CLEAN & COHESIVE

1 Clean lines and a cohesive design take center stage in this refined kitchen. Here, large double islands coated in glossy marble-look countertops provide plenty of space for prep and hosting alike. Four acrylic bar stools provide seating, while drawers and open shelving offer ample storage for dishware and more.

2 Inset cabinetry in a sophisticated shade of Iron Ore can be found throughout the room, complemented by modern, brass pulls. Among its features is a large appliance garage suited for storing small appliances and coffee supplies, making for a convenient start to the morning.

3 These expertly coordinated features create a clean look while maintaining easy access to food and appliances for prep. Keeping with this scheme is the full-size refrigerator, which blends seamlessly into the wall of cabinetry thanks to floor-to-ceiling paneling.

4 Rounding out the room’s design is a range hood painted to perfectly match the cabinetry. Below, the countertops wash up onto the wall to serve as a stunning backsplash, while on either side of the range hood, lanterns add a luxurious finishing touch.

CABINETRY & CABINETRY DESIGN: SCARLETT’S CABINETRY

APPLIANCES: FERGUSON

BUILDER/REMODELER: DAVID MAY

INTERIOR DESIGN: JESSIE LANE DESIGNS

CLASSIC & SOPHISTICATED

1 This stunning kitchen proves that a countertop selection can make all the difference in defining a room’s design. Here, slabs of calacatta gold marble are put on display, serving as both the countertops and backsplash. With intricate deep gray veining and edge detailing, this exquisite stone adds contrast and dimension to the room’s simple, sophisticated scheme.

2 Marble is featured most prominently in the spacious island with a waterfall edge, which immediately draws the eye upon entering the room. Four upholstered barstools stand ready to seat guests, with plenty of space remaining for the host to prep while visiting.

3 Perimeter cabinetry in a soothing, neutral shade contributes to the kitchen’s light and airy feel. Stretching from floor to ceiling, with alcoves for the sink and cooktop, there is no shortage of space for any kitchen storage needs. Above, crown molding introduces subtle texture to the cabinetry’s smooth surfaces.

4 Intentional details round out the design. A pair of drum pendants hover over the island and keeps the space bright, while gold knobs and pulls dot the cabinetry and add touches of warmth.

CABINETRY: WOOD HOLLOW CABINETS, INC.

CONTRACTOR: S&D POLIDO CONSTRUCTION

INTERIOR DESIGN: SHELBY MCREE DESIGNS

Chattanooga’s James Beard Award Nominated Chefs

MEET FOUR CULINARY EXPERTS HONORED FOR THEIR CRAFT

Established in 1990 by the James Beard Foundation, the James Beard Awards are considered a top honor for chefs. Each year, the foundation recognizes exceptional talent and achievement in the culinary arts by nominating individuals across the United States for different categories. Among the Chattanooga area’s award-winning culinary scene are decorated chefs who have ranked as semifinalists in the Southeast Tennessee region for these prestigious awards. Read on to learn more about these skilled individuals as they reflect on their culinary careers and share signature recipes that showcase their unique style.

By Rachel Studebaker /

Rebecca A Barron

Semifinalist for

ebecca A. Barron has always known she wanted to be a chef.

As a girl, she watched chefs such as Julia Child and Jacques Pepin prepare food on television and fell in love with the craft. Barron jokes, “I was a very hungry child, and once I realized I could cook my own food, I was thrilled.”

Barron began working in kitchens at 16 years old, gaining experience from a range of establishments, from a pizza chain to a bookstore café, before transitioning to fine dining as a chef at St. John’s Restaurant. Now 25 years into her career, Barron works as the culinary director for fellow James Beard

Award nominee Daniel Lindley at his restaurants Alleia, 2nd American, and 5th & Taylor.

All of this hard work has not gone without recognition. Barron says “it was thrilling” to be nominated for a James Beard Award in 2019, explaining, “I had worked towards that for a long time and it felt really special to be recognized.”

As a chef, Barron leans into inspiration sparked by the seasons as well as her international travels. “Seeing how other people cook and prep has brought me endless inspiration,” she shares.

Barron advises aspiring chefs that receiving and giving feedback fuels great

See page 112 for Barron’s signature Chilled Crab and Avocado Soup recipe!

food, adding, “A great chef is willing to do the things that they ask other people to do, as well as being a great teacher. One of my first mentors taught me that to be a great teacher, we must first be able to teach ourselves.”

What began as childhood enthusiasm for cooking has evolved into a deep devotion to the craft. “I am relentlessly consumed by a passion for food and restaurants,” says Barron. “I love making a great dish and being able to serve that to someone who appreciates the love and care that went into making it.”

Wesley True

Semifinalist for Best Chefs in America: Southeast Tennessee, 2011 & 2012

hen Wesley True took a job placement test in his early 20s, one of the top recommendations was “chef,” a result that caught his eye and foreshadowed a successful, decades-long career.

This predicted aptitude would prove correct, as True graduated from the Culinary Institute of America and went on to work in restaurants of celebrity chefs such as Bobby Flay and Gordon Ramsay, as well as Michelin-starred kitchens in New York City.

Ready to start a restaurant of his own, True opened TRUE in Mobile, Alabama, where he earned a reputation as one of the top chefs in the region, as well as two James Beard Award nominations.

His impressive resume also includes appearing on cooking competition shows, “Top Chef” and “Beat Bobby Flay.” True moved to Cleveland, Tennessee, in 2020 and established Inman Social, a fine dining restaurant that takes a contemporary approach to authentic Italian-American cuisine. As executive chef, True draws inspiration from his Italian heritage, Southern upbringing, and experience working in Michelinstarred restaurants. The result of this blend of influences is a creative, curated menu where each dish has a story to tell.

Having grown up in Alabama and Louisiana on the Gulf Coast, it’s no surprise that seafood is True’s specialty.

See page 112 for True’s signature Fresh Oysters recipe!

However, when it comes to his style, he admits, “It depends on the dish I’m creating.” In addition to traditional Italian dishes, Inman Social’s menu includes creative takes on other nations’ cuisine. He references a salmon nigiri dish, explaining how he imagined, “If I was a sushi chef and I had to move to Italy … how would I make sushi?”

Even after 27 years as a chef, True says that “the learning never stops,” and is passionate about using his experience to help equip his staff to succeed in the industry and, he hopes, open restaurants of their very own one day.

Erik Niel

t wasn’t until college that Erik Niel discovered the desire to become a chef. “Some friends and I started hosting dinner parties, which I greatly enjoyed. It sparked the idea of working in a kitchen, and the rest is history,” Niel recalls. Pursuing this newfound interest, Niel began spending his summers in kitchens, and after committing to culinary school in 2000, says he “never looked back.”

Over two decades later, Niel continues to fuel his passion for the culinary arts as a restaurateur and chef at Easy Bistro & Bar, Main Street Meats, and Little Coyote – local restaurants specializing in

French cuisine, locally butchered meats, and smoked barbecue, respectively.

However, keeping multiple restaurants running smoothly isn’t a job done alone. “Everyone that works at all three restaurants, present and past, drives me to work hard and find ways to be better every day,” says Niel.

People are also a crucial part of what inspires Niel’s culinary creations. “I draw inspiration from the chefs I’ve worked with, past and present. To create collaboratively with others is my favorite thing to do in a kitchen,” he explains.

To those considering a career in the culinary field, Niel lists perseverance,

See page 113 for Niel’s signature Marinated Summer Tomatoes recipe!

curiosity, and talent as important qualities of a great chef and notes it’s always important to pay attention to and care about what’s happening around you in the kitchen.

Niel’s own embodiment of these traits was recognized in 2016 and again in 2017, when he received nominations for a James Beard Award. He reflects, “To be acknowledged by a group as prestigious and important as the James Beard Awards is humbling. It takes an enormous amount of work and perseverance to be in that position, and to receive it was a great honor.”

FOOD & DRINK

Our simple, elegant dining at Common House features seasonal menus based on fresh, local ingredients, comfortable lounge settings, curated wine selections, and crafted cocktails.

A COMMON HOME

Common House is Chattanooga’s modern social club — a place to dine, co-work and discover. From weekly programming and dining to coworking space, a pool, guest rooms, and fitness studio, there’s something for everyone.

PROGRAMMING

From wine tastings and wellness classes to live music and maker classes, our lively slate of weekly programming entertains, inspires, and creates community among members.

More than a membership, our goal is to provide a truly inclusive space that incorporates many different voices and perspectives, and immerses our members in the community via shared experience.

includes access to all Houses, their

you and your

We hope you’ll join us.

Daniel Lindley

Semifinalist for Best Chefs in America: Southeast Tennessee, 2009, 2010, 2012, 2013, 2014, 2015

hirty years working in any industry will impart no shortage of skill and wisdom, and this is certainly the case for chef Daniel Lindley. It all began when he was 18 years old, preparing meals for a large crew of medical volunteers on a hospital ship. After this experience working with food and serving others, Lindley was sure he wanted to be a chef.

Lindley’s love for developing dishes and providing great service has only grown since and resulted in a decorated career as a chef and restaurateur in Chattanooga and beyond. “I really enjoy serving people and seeing them experience joy from what we offer,” Lindley shares.

When it comes to the cuisine he offers, Lindley looks both near and far for inspiration. “What I like best about working with food is the wide variety that can be found in all of the different ethnicities. Some of my favorites include Indian, Italian, and Mexican cuisine. I am also very passionate about developing my interpretation of American cuisine,” he explains.

Lindley owns and operates restaurants Alleia and 2nd American in Chattanooga and 5th & Taylor in Nashville. At Alleia, Lindley replicates rustic Italian dining, while the latter locations celebrate authentic American cuisine. At all of his restaurants, Lindley puts a

See page 113 for Lindley’s signature Tomato Pie recipe!

focus on quality: “I am drawn to working with both excellent and seasonal ingredients and try to emphasize strong, timeless technique.”

The care that Lindley has put into his culinary career has yielded an impressive six James Beard Award nominations. “It’s nice, of course, to be recognized by a prestigious organization like the James Beard Foundation,” acknowledges Lindley.

While Lindley notes that being a chef comes with long hours and hard work – and advises aspiring chefs to develop a strong work ethic alongside their culinary skills – his career is proof that pursuing one’s passion is well worth it.

RECIPES

Rebecca

A. Barron’s Chilled Crab and Avocado Soup

Yields 1 qt.

For the cucumber-herb liquid:

• 1 English cucumber, chopped (do not peel)

• 1 poblano pepper, seeded and chopped

• 1 jalapeño pepper, seeded and chopped

• 1 green apple, peeled, cored, and chopped

• 1 green tomato, chopped

• Stems of 1 bunch of asparagus, peeled and blanched (save the tips + a few extra spears for garnish)

• 1 avocado

• 1 Tbsp. cilantro, chopped (no large stems)

• 2 Tbsp. parsley, chopped (no large stems)

• 1 Tbsp. white shoyu (white soy sauce)

• 1 Tbsp. red wine vinegar

• 2 Tbsp. olive oil

• 1 tsp. sesame oil

• 1 Tbsp. honey

• Dash of tabasco

• ½ tsp. black pepper

• 1 tsp. salt

• 2 cups water

For the avocado purée:

• 1 avocado

• 1 Tbsp. lime juice

• 1 tsp. salt

• 2 Tbsp. cilantro, chopped (no large stems)

• 2-4 Tbsp. water

For the picked gulf crab:

• 1.5-1.75 oz. picked gulf crab per serving

• Salt and black pepper, to taste

• Olive oil, for dressing

• Lemon, for dressing

For the garnish:

• Poblano, diced

• Cucumber, diced

• Radish, diced

• Asparagus tips, blanched

• Maldon salt, to taste

• Asparagus spears, for garnish

To make the cucumber herb liquid, mix together all ingredients and then blend and strain. Add more salt and pepper if needed. Set aside in fridge while preparing other ingredients.

For the avocado purée, blend all ingredients until very smooth, adding more salt if needed, then place in a pastry bag.

Season picked gulf crab with salt and black pepper, olive oil, and lemon.

To assemble, use a small glass bowl and a ring mold. Add avocado purée on the bottom, then poblano, cucumber, radish, and seasoned crab. Press gently into the mold. Remove mold and top with asparagus tips and Maldon salt. Scatter some asparagus spears around the side. Place 4 oz. of cucumber-herb liquid along with some drops of olive oil in a pitcher to pour tableside.

“I love chilled seafood dishes, and I am obsessed with green juices. This sort of marries my love of both. It has an avocado mousse on the base with diced radish, poblano peppers, asparagus, and cucumbers. Topped with seasoned crab, we then pour the chilled soup tableside.” – Rebecca A. Barron

Wesley True’s Fresh Oysters With Whipped Horseradish and Cocktail Mignonette

For the whipped horseradish: Yields 4 cups

• 400g heavy cream

• 100g horseradish, prepared

• 7.5g salt

• 3g cream of tartar

For the cocktail mignonette: Yields approx. 2¾ qts.

• 900g Bloody Mary mix

• 400g tomato, minced

• 280g red onion, minced

• 900g lemon juice

• 20g salt

• 20g Worcestershire sauce

• 20g sugar

For the fresh oysters: Yields 1 serving

• 6 Blue Point oysters

• 3 Tbsp. cocktail mignonette

• 3 Tbsp. whipped horseradish

• 1 saltine cracker, for topping

• Lemon wedges, for serving

To make the whipped horseradish, whip all ingredients until soft peaks form. Place in a piping bag before adding to oysters.

To make the cocktail mignonette, add all ingredients to a quart-sized container and mix thoroughly.

To assemble, shuck all oysters, then place on ice. Place ½ tablespoon of mignonette on each oyster. Place ½ tablespoon of whipped horseradish in the middle of each oyster. Break the saltine cracker into six pieces, then place each piece on top of the whipped horseradish. Serve with lemon wedges.

“The origins of this dish trace back to my mid-20s when I worked at two Michelinstarred Aquavite in New York City. The original dish I crafted while working on the Amuse station was celery sea foam, whipped celery root, and cucumber mignonette. At Inman Social, it evolved into a Bloody Mary mignonette with whipped horseradish, a modern take on classic cocktail sauce, horseradish, and saltines. This version is a nod to what we put on oysters in the Gulf Coast, where I grew up.” – Wesley True

Erik Niel’s Marinated Summer Tomatoes

For the tomato & torpedo onion vinaigrette: Yields 1 cup

• 55g sherry vinegar

• 36g roasted tomatoes

• 3g cane syrup

• 6g salt

• 1g black pepper, fine

• 2g picked oregano

• 120g olive oil

• 75g torpedo onions, or shallot

For the marinated summer tomatoes:

Yields 8 side dishes or 4 large plates

• 2 lbs. mixed heirloom tomatoes (any varieties), chopped into bite-size pieces

• 2 pts. mixed cherry and/or grape tomatoes, halved

• Maldon salt, to taste

• Fresh black pepper, to taste

• 1 cup tomato & torpedo onion vinaigrette

• ¼ cup picked mint leaves

• ¼ cup picked basil leaves

To make the vinaigrette, combine first six ingredients with an immersion blender or Vitamix until smooth. Quickly stream in oil to emulsify. To prep torpedo onions, shave as thinly as possible, then rinse in three successions of ice water and drain thoroughly. Then, add to vinaigrette.

To make the marinated summer tomatoes, combine all tomatoes in a large bowl and season liberally with salt and pepper. Dress with vinaigrette until somewhat loose. Let stand 10 minutes, then taste for salt and pepper, adjusting as necessary. Spread on a large platter and top with mint and basil and another sprinkling of salt, if desired.

“As I have aged and evolved as a chef, I find the simple pleasures more and more invigorating and meaningful. A simple side dish of well-prepared ripe summer tomatoes can be its own meal with a fresh baguette or corn tortillas. It can also be a wonderful accompaniment to any meat you would like beside it. Simple, elegant flavors. I particularly like this with a few slices of smoked brisket.” – Erik Niel

together, and add cheese. Roll the mixed dough into a ball and refrigerate until firm. Then, divide the dough into 4 little balls. Thinly roll out each piece of dough between two sheets of wax paper into about 9-inch circles. Cut out 8.5-inch circles and press into 6-inch pie pans, poking the bottom with a fork. Top with parchment paper and baking beans and bake in a convection oven, low fan, at 350° for about 18-20 minutes. Set aside to cool.

For the herbed fromage:

Daniel Lindley’s

Tomato Pie

Yields 4 (6 in.) pies

For the tomato pie crust:

• 242g all-purpose flour

• 5g salt

• 160g butter, cubed and softened

• 3 Tbsp. ice water + extra, if needed

• 80g shredded cheddar cheese

For the herbed fromage:

• 20 oz. Kenny’s Fromage Blanc

• ½ tsp. salt

• Pinch of white pepper

• ½ cup chopped herbs (mix of dill, parsley, tarragon, chives, and chervil)

For the oven-roasted tomatoes:

• 4 lbs. tomatoes

• 2 Tbsp. olive oil

• 1 Tbsp. minced garlic

• 1 Tbsp. thyme, minced

• 1 Tbsp. rosemary, minced

• 2 tsp. salt

• Pinch of white pepper

For the toppings:

• 8 oz. Grana Padano cheese, finely grated

• 1 cup chiffonade basil, sliced very thinly

For the tomato pie crust: Make the dough in a mixer by starting with the flour and salt, then adding in butter and mixing. Then, add just enough ice water to bring the dough

Whip all ingredients together in a stand mixer until well combined. Set aside.

For the oven-roasted tomatoes: Slice tomatoes into wedges and mix with all other ingredients in a large bowl. Then, place tomato wedges on a roasting rack and roast in oven for about 30 minutes at 350°. Set aside.

For assembly:

Preheat oven to 375°. To build the pies, press about 4 ounces of the herbed fromage into the bottom of each pie and top with the roasted tomatoes, crushing them gently with your hands. Then, bake pies in preheated oven until hot, about 6-8 minutes. Take out and slice each pie into 4 wedges, then top with grated cheese and chiffonade basil.

“This is a lovely version of a regional favorite. It is wonderful and casual to share with friends as an appetizer. Each component that we use is refined and delicious. When the components come together, they create an exceptional version.” – Daniel Lindley

Chattanooga’s food scene is home to a network of immensely talented chefs, whose years of experience have granted wisdom along the way. Here, local chefs look back and share the advice they would give their younger selves at the beginning of their culinary journeys.

Jack Peterson Chef, Ernest Chinese

“Even though I am only 24, I have been working, learning, and creating in kitchens since I was 15 years old. Growing up dyslexic, the culinary arts allowed me to exercise my intuition, taste, people skills, and imagination, which have empowered me to be in this role. There is a place for following the conventional rules and philosophies of cooking, but humble yourself when there is more to learn and experience. Culinary is an art, not a science. A kitchen is most functional when mutual respect allows space for utilizing everyone’s strengths. Play with unfamiliar flavors and see what you discover. Use your intuition and experiment. Take what's familiar and use it as a bridge to elevate the cuisine. Find inspiration in nature.”

Matt Combs Culinary Director, Malone’s

“If I could give advice to my past self, I’d say: ‘Cook with intent.’ Every dish should have a purpose – don’t just go through the motions. Be thoughtful of the dish and all its components; they should work together in harmony. Celebrate the food by using only the best ingredients, as quality always shines through. Remember, sometimes less is more. Simplicity can let the flavors speak for themselves. And above all, don’t overthink it. Trust your instincts and let your passion guide the plate.”

AJ Poland Chef, Davis Wayne’s

“As a young chef who is the progeny of successful business owners, it can be difficult to walk in family legacy. I would tell my younger self to stay focused and not follow the crowd, because dreams do come true when you trust and believe in your gifts.”

Philippe Gehin Chef, La Cabriole

“Begin your career as early as possible. Arm yourself with patience and perserverance. Work harder than any of the others. Don’t expect to become a millionaire. And don’t look at culinary shows as reality.”

Kenyatta Ashford

Chef & Owner, Neutral Ground Chattanooga

“When you decide that the culinary arts is something you want to pursue as a career, do your best to find a suitable mentor or community. This is important for your long-term growth.”

Antonio “The Sneakerhead” Tate Chef, Party Bites Catering

“Slow down and trust the process. You don’t have to prove everything in one dish or one day. Learn from the long hours, missed moments, and stress – but don’t be consumed by them. Chase flavor, not perfection. Build your palate, your patience, and your people skills. One day, your food will serve more than just guests – it’ll build community, heal, and inspire. And never forget: your story and culture belong on the plate, too. Own that with pride.”

Taylor Beckett

Chef de Cuisine, Common House

“Hot pan first, then oil. Taste everything. Do not be afraid to ask for advice. Always strive to be better, but don’t get hung up on perfection. Respect traditions, but dare to innovate. Although it’s difficult, embrace failure. It’s a sign you are learning and improving. No one is above the dish pit. Respect is only gained if given.”

Elevated Weeknight Dinners

Tackling dinner each night is no easy feat. Striking the balance between quick, simple prep and restaurant-worthy flavor can feel like a tall order – but it doesn’t have to be. Luckily, our community has you covered with some delicious solutions to delight the family while keeping things manageable in the kitchen. Here, five locals share their favorite easy and elevated weeknight dinner dishes to excite the taste buds and make dinnertime special.

Photography by Rich Smith

Yields 6-8 servings

Ingredients

• 2-3 boneless, skinless chicken breasts

• Kosher salt and black pepper, to taste

• Canola or avocado oil, for searing

• 6 Tbsp. (90g) unsalted butter

• 1 bell pepper, finely chopped

• 2 medium shallots (or a small onion), finely chopped

• 6-8 garlic cloves, finely chopped

• 5 tsp. (14g) Cajun seasoning

• 1lb. (450g) pasta of choice such as rigatoni or penne

• 3 cups (750ml) chicken stock, preferably homemade

• 2 cups (500ml) heavy cream

• 5 tsp. (24g) lemon juice

• ½ cup (50g) Parmesan cheese, freshly grated + extra, for garnish

• Fresh parsley, for garnish

For the Cajun seasoning:

• 3 tsp. paprika

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. oregano, dried

• 1 tsp. basil, dried

• ½ tsp. thyme, dried

• ½ tsp. black pepper, freshly cracked

• ½ tsp. white pepper

• ½ tsp. cayenne pepper

Directions

Pound the chicken until it is the same thickness all over and season with salt and pepper. Heat a Dutch oven over medium-high heat with enough oil to coat the bottom. Sear chicken in batches (2-3 minutes each side) until browned and mostly cooked through (it doesn’t have to be fully cooked), and set aside. Reduce heat to medium and melt butter. Add the bell pepper and shallot, and sauté until mostly softened. If there is any fond on the bottom of the pan from searing the chicken, make sure to scrape that off the bottom as you go. Add garlic and Cajun seasoning. Cook for 30-60 seconds, until

fragrant. Add pasta and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 5 minutes. Add heavy cream. Bring to a boil, then reduce to low and simmer for 5-8 minutes until pasta is al dente. Dice chicken and add to the Dutch oven with lemon juice. Stir well. Add salt and black pepper to taste. Add Parmesan. Stir until melted and sauce is creamy. Serve hot, garnished with more Parmesan, parsley, and Cajun seasoning, if desired.

“I love making this recipe on weeknights because it’s fast and full of flavor. It’s a one-pot meal everyone enjoys – the kids love it because it’s pasta, and we love that it’s delicious and easy to clean up. It’s an easy win for the whole family.”

Todd Smith

“THE BEAR” OMELETTE

Sarah’s Version

Yields 4 servings

Ingredients

• 3 eggs

• ¼ tsp. sea salt

• 2 ½ Tbsp. French or salted butter

• 2 Tbsp. crème fraîche

• Handful of salt and vinegar chips, crushed

• Fresh chives, chopped, for topping

• ½ oz. caviar, for topping

Directions

Beat eggs and salt in a bowl until all whites are well incorporated. Heat a nonstick skillet with the butter on medium heat. Once melted, add the eggs and slowly swirl them in the pan. Using a rubber spatula, pull the egg from the pan around the sides. Once the egg has formed in the pan, wiggle it to loosen and flip the entire egg mixture over. Let it do the same on this side and then pull from the heat. Use your rubber spatula to slowly release from the pan onto the plate. Fill with the crème fraîche and crushed chips, then gently roll the omelette. Top with fresh chives and caviar.

“When I first saw this omelette on the TV show ‘The Bear,’ I knew I had to make it, but I added a few little touches to make it mine: caviar and crème fraîche. I love an egg dish for an easy weeknight dinner. Caviar and potato chips already go so well with chives and crème fraîche, and finely grated egg is often an accoutrement to caviar, so I mixed a little of it all together to create this French-style omelette. The pairing made a delicious and delicate dish that included many of my favorite things.”

Sarah Love Hart

TRIED-AND-TRUE RESTAURANT AND BAR COVERAGE WITH NO SURPRISES. SMALL DETAIL. BIG DIFFERENCE.

Long-standing industry expertise means that nobody understands the unique challenges of protecting your hospitality business better than Society Insurance. Offering tried-and-true specialized programs for every type of restaurant and bar establishment, we are proud to provide our comprehensive coverage to Tennessee.

Yields 4 servings

Ingredients

• 2 cups Jasmine rice

• 1 can coconut milk

• ¼ cup shredded coconut

• 2 Tbsp. sugar

• 4 sea bass filets

• Salt and black pepper, to taste

For the salad:

• 1 cucumber, diced and seeded

• 1 avocado, cubed

• 1 mango, cubed

• ¼ fresh jalapeño, diced

• 1 Tbsp. sugar

• 1 Tbsp. chili paste

• 1 Tbsp. rice vinegar

• 3 green onions, sliced

• 1 Tbsp. sesame seed oil

• Pepper jelly, for garnish

• Microgreens, for garnish (optional)

Directions

Cook rice in a rice cooker with the coconut milk, shredded coconut, and sugar. While rice cooks, mix all salad ingredients in a bowl and refrigerate. Lightly oil both sides of each sea bass filet and season with salt and pepper to taste. Sear the sea bass in a cast iron pan on mediumhigh heat to create a crust on each side. Then, place in oven at 375° and cook to an internal temperature of 145°. Neatly place 1 cup of cooked rice in the center of each bowl or plate. Place sea bass on top of rice and cover the fish with the salad. Garnish the salad with a spoonful of pepper jelly and microgreens, if desired.

“I have made and served this pan-seared sea bass during the week and also at formal dinner parties. I absolutely believe that when you start with good, fresh ingredients and allow the different ingredients to complement each other, you are halfway there to creating a special dish. This elevated weeknight dish allows you to enjoy the beautiful buttery flavors of the sea bass complemented by the coconut rice and the cold salad.”

Raymond Edler

LOBSTER TAGLIATELLE With

Champagne Cream Sauce

Yields 4 servings

Ingredients

• 6 lobster tails (1½ per person)

• 8 oz. tagliatelle pasta

• 2 Tbsp. olive oil

• 2 shallots, diced

• 2 garlic cloves, diced

• 1½ cups cherry tomatoes

• ½ cup Champagne, prosecco, or sparkling wine

• 1 cup heavy cream

• 1 cup Parmesan cheese, grated

• 1 Tbsp. black pepper

• 1-2 Tbsp. lemon zest

• Salt, to taste

• 2-3 Tbsp. tarragon leaves

Directions

Make sure meat is dethawed before cooking. Remove meat from lobster tails and chop into 1-inch chunks (each tail typically yields 8 pieces). Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Heat olive oil in a large saucepan over medium-high heat. Add the shallots, sautéing until soft. Add the garlic and cook for 1 minute, until fragrant. Be careful not to cook on too high of heat so you don’t burn the garlic. Add the cherry tomatoes and sauté until they burst and release their juices. Add the Champagne and simmer until about half the liquid is remaining (feel free to add an extra splash of Champagne). Add the heavy cream and heat through. Add the Parmesan cheese and stir until melted. Add the black pepper and lemon zest. Then, add the raw lobster tail pieces and heat through until lobster is fully cooked. Add in the cooked pasta and mix. Add reserved pasta water to pan if pasta is too dry. Plate in individual bowls and top with tarragon leaves.

“This is a great weeknight dish that is rich and elegant, but also simple and relatively quick to make. It is perfect for a date night or special occasion, but easy enough to add to your weekly rotation on nights you’d like a more elevated yet delicious dinner.”

Wells Wright

POBLANO & BELLY BUTTER HASH

Yields 4 servings

Ingredients

• 1 lb. chicken tenders

• Garlic powder, to taste

• Black pepper, to taste

• Paprika, to taste

• Pinch of salt

• 4 poblano peppers

• 2 portobello mushroom caps (or mushrooms of your choice)

• 12-16 oz. pork belly or thick-cut bacon

• 3 Tbsp. butter

• Olive oil, beef tallow, or pork grease (reserved from cooking pork belly), for crisping

Directions

Season chicken tenders generously with garlic powder, black pepper, paprika, and a pinch of salt. Grill, bake, or sauté tenders until fully cooked (internal

temperature of 165°) and lightly crispy. Allow to cool slightly, then cut into 1-inch pieces. Grill, bake, or sauté poblano peppers until skin is lightly charred and softened. Once cooled, remove seeds and stems, then slice into 1-inch pieces. For optional heat, cut the peppers and set aside seeds before cooking. Grill, bake, or sauté mushroom caps until tender and juicy, then slice into 1-inch pieces. Fry or bake pork belly (or bacon) until crisp and browned, ensuring the fat is rendered well. Reserve rendered pork fat if desired for additional flavor. Allow pork to cool slightly, then cut into 1-inch pieces. Heat a large skillet or pan over medium-low heat. Add butter and a small amount of olive oil, beef tallow, or reserved pork grease. Add chicken, poblano peppers, mushrooms, and pork pieces and toss gently and frequently to combine and heat thoroughly, ensuring

all ingredients are evenly coated and heated. Adjust seasonings to taste. Remove from heat once all ingredients are heated and slightly crisped to your liking. Serve immediately while warm and enjoy.

“This is an all-time favorite concoction of mine that’s never let me down. It perfectly balances complex textures and layered flavors, coming together effortlessly to create a magnificent and satisfying meal that leaves you content and energized. The recipe can easily be scaled up or down to match your family or party’s size – that’s the beauty of it! It’s also perfect for meal prep, as it often tastes even better reheated the next day.”

Kyle Smith

Entertain

Where We Gather

Local homes to call your own with gorgeous gathering places, opulent outdoor areas, amazing kitchens, dazzling dining rooms, and more – perfect for entertaining!

In the summer season, a home that comfortably accommodates family gatherings and eventful entertaining is on everyone’s mind. What follows is a collection of homes that boast spacious floor plans complete with thoughtful, cozy design. From incredible kitchens and dining rooms to outdoor entertaining areas and grand great rooms, these homes offer everything a homeowner could ever want.

River Pier Landing

191 Chestnut Street #602, Chattanooga, TN 37402

Investing in a lifestyle has never been more effortless or more rewarding than when calling River Pier Landing home. Perfectly positioned on the vibrant Tennessee River in Downtown Chattanooga, this exclusive, luxury-level penthouse condo delivers an exceptional combination of urban convenience and natural serenity. This exquisite one-level, 3-bedroom condo is thoughtfully designed for both stylish entertaining and refined everyday living.

The open-concept living areas flow seamlessly into a chef-inspired kitchen featuring the sleek sophistication of Poggenpohl custom cabinetry and the best of Miele, Sub-Zero, and Dacor for an ideal entertaining layout. The kitchen is anchored by two generous islands surrounded in glass and framed by outdoor living overlooking the Tennessee River and the iconic landmarks that reinforce Chattanooga as America’s Scenic City.

The owner’s suite is a private sanctuary that exudes comfortable luxury. With direct river views and green space even from the shower, it offers a spa-like retreat complete with floating dual vanities, soaking tub, and furniture-finish custom closet. The secondary bedrooms are separated for privacy, perfectly accommodating out-of-town guests. The guest suite boasts its own bath to ensure comfort for all who visit.

Freshly painted in a soft, neutral palette, the interiors are bathed in natural light pouring through floor-to-ceiling windows that frame panoramic views of the Tennessee River, the surrounding mountains, and vibrant downtown cityscape for guests to enjoy. From the living and dining areas, step out onto not one but two generous balconies that corner this penthouse unit where guests can experience the best of Chattanooga and the Tennessee River in one dramatic sweep while expanding your living area outdoors. With its prime location, owners and guests alike can enjoy front-row access to Chattanooga’s most celebrated riverfront events, local culinary icons, and beloved attractions.

Modern Farmhouse

7468 Noah Reid Road

Chattanooga, TN

Designed with entertaining in mind, this residence offers exceptional design and contemporary comfort only 20 minutes from downtown. Here, residents find the best of country living without forgoing urban luxuries.

Thanks to the home’s wonderful amenities, hosting has never been easier. The farmhouse beckons with a wrap-around porch, providing unmatched views of the surrounding scenery. A double-door entry into the foyer reveals thoughtful interiors, including a gathering space with beamed ceilings, hardwood flooring, shiplap accents, and French doors with access to porch and patio areas. The great room boasts two conversation areas and a mountain stone gas fireplace, masterfully bringing outdoor elements into this luxurious space.

The mindful arrangement of the main level allows guests to flow naturally throughout the living, kitchen, and dining areas. This exceptional kitchen features high-end finishes such as quartz countertops, custom soft-close cabinetry, tile backsplash, a pot-filler, and Wolf appliances. The oversized island is ideal for meal prepping, festive gatherings, or casual evenings dining in. An adjacent dining space is complete with a soapstone hearth, accent lighting, and a playful slide from the secondfloor family room.

Completing this special property are outdoor attractions perfectly tailored to an active family lifestyle. A field house contains an indoor turfed facility, two half baths, and spaces designed for gym equipment and additional storage. Nearby, a covered pavilion adjoins a full-size soccer field. In tandem with outdoor dining and entertaining spaces, these recreational facilities make this property truly one of a kind.

FruitForward Desserts

Like apples and cinnamon or berries and cream, some things just go together. Fruitforward desserts make the most of the complex flavors that fruits have to offer, from syrupy sweetness to bright, tangy bursts. Here, we share five recipes from the minds of local chefs that are guaranteed to have guests coming back for seconds.

WOODEN CITY’S

Strawberry Rhubarb Crisp

“At Wooden City, we always strive to utilize and highlight ingredients that are in season. That’s exactly what this dish does: a slightly elevated way to show off sweet, ripe strawberries and tart, crispy rhubarb. When combined with the fresh orange zest and vanilla extract, you get this warm, tangy pop of flavor that pairs perfectly with our candied pecan crumble and Ben & Jerry’s vanilla ice cream. It’s not too sweet, not too savory – it’s just right.” Chef Cara Grilli

CLUMPIES ICE CREAM CO.’S Lemon

Icebox Pie

“This recipe is an adaptation from one of the first kitchens I worked in outside of culinary school! It’s a great base recipe to add to – macerating a seasonal fruit for the top or substituting the citrus or cookies used. We introduced the ice cream version on the Spring 2018 menu, and it’s been a seasonal staple since!” Chef Ashley Bottoms

Quick Challenge!

Unscramble the phrases below

-nKe dna ienDal

-oM nda MSytkcan

-Lvie adn coLal

BONUS

aanCtgtoaho’s numebr 1 fro cnotyur

A CROPOLIS ’ Key Lime Pie

“Our key lime pie is a slice of summery sunshine – custard based, tangy, and smooth. Made from scratch with a buttery graham cracker crust, it’s topped with fresh whipped cream and lime slices. It’s the closest thing to a true Key West dessert this side of the panhandle.”

MIKE’S TAVERN’S

Peach Cobbler Bread Pudding

“We are always looking at keeping things fresh with updated flavors for our guests. We take our base bread pudding recipe and give it a different flair based on the season and ideas from the team as a whole. I love peaches and thought this would be a great option for spring and summer.”

Chef Jeremy Miller

INMAN SOCIAL’S

Cheesecake WITH STRAWBERRIES JUBILEE

“Right now, Tennessee strawberries are at their peak – sweet, juicy, and full of flavor. Our cheesecake with strawberries jubilee celebrates the season with every bite. It’s the perfect finish to our menu: rich, comforting, and just the right touch of local flair.”

Chef Wesley True

GET THE RECIPE ON PAGE 143.

Recipes

Strawberry Rhubarb Crisp

Yields 7-8 servings

• 2.5 lbs. rhubarb, sliced

• 2.5 lbs. strawberries, stemmed and quartered

• 370g granulated sugar, divided

• 25g vanilla extract

• 12g orange zest

• 35g cornstarch

In separate containers, macerate the rhubarb and strawberries with 185g sugar each. Cover and keep at room temperature for 2 hours. Then strain the macerated fruit (still keeping them separate) for 5-10 minutes. Combine and reserve 375g of the fruit liquid. In a medium-large saucepan or rondeau, add the reserved liquid, vanilla, orange zest, and cornstarch. Whisk together, making sure there are no clumps of cornstarch. Bring the mixture to a simmer to activate the cornstarch. The mixture will thicken, so stir often to make sure the sauce doesn’t burn at the bottom of the pan. Once the liquid is thickened to almost a syrup-like consistency, add in the macerated rhubarb. Continue to stir and cook the mixture for about 5 minutes, at which point you can taste a piece of rhubarb. It shouldn’t taste raw, but it should have a gentle crunch. Remove the mixture from heat and fold in the macerated strawberries, ensuring the fruit is nicely coated with the syrup.

Serve immediately with a crumble, ice cream, or both.

Yields 8-10 servings

For the lemon curd:

• 4 cups (908g) sugar

• Zest of 8 lemons

• 2 cups lemon juice

• 4 eggs, whole

• 16 egg yolks (288g)

• 1 lb. (454g) unsalted butter, cubed

• 3 cups heavy cream

For the crust:

• 1 (8.8 oz.) package Biscoff cookies

• 5 oz. unsalted butter, melted

• Pinch of kosher salt

Prepare the lemon curd the day before or at least 6 hours before serving to allow adequate cooling time. In a heatproof bowl, rub together sugar and lemon zest to release the oils (this can be done a day in advance and refrigerated). Juice lemons, enough for 2 full cups. Add lemon juice to bowl with the sugar zest mixture and place over a double boiler, allowing the mixture to dissolve. Meanwhile, prep the eggs and egg yolks in a separate bowl, and cube butter. Temper dissolved sugar mixture into the eggs and transfer back to the double broiler (at this point, you need to stir continuously).

Chip in the butter until it is fully incorporated and stir until the mixture reaches 170°. Then, remove from heat and strain curd through a fine mesh sieve. Transfer curd into a shallow pan and cover the surface entirely with a plastic wrap so a skin does not form; transfer to a refrigerator. For the crust, pulse cookies in a food processor until finely ground. Add melted butter and pinch of salt, stirring until evenly coated and sandy in texture. Press the crust mixture into a parchment-lined, 8-inch springform pan. Bake the crust at 350° for 10-12 minutes until slightly toasted, and set aside to cool. When the curd is cooled, set aside about 1 cup and layer it evenly over the cooled pie crust. In another bowl, whip the heavy cream until stiff peaks form, then fold in the remaining lemon curd until no streaks remain. Layer the whipped mixture over the lemon curd. Place the pie in a freezer for at least 2 hours; move to the refrigerator 1 hour before serving.

Key Lime Pie

Yields 8-10 servings

For the pie base:

• 6 cups sweetened condensed milk

• 1 cup egg yolk

• 2 cups key lime juice

• 1 tsp. lime zest (optional)

For the crust:

• 2 cups graham crackers, crushed

• ½ cup butter, melted

Preheat oven to 325°. To make the pie base, mix condensed milk and egg yolk in a mixer with a paddle attachment. Slowly pour in the key lime juice and lime zest, if using. Meanwhile, create the pie crust by incorporating the graham crackers with melted butter and pressing the crust into a 10-inch false bottom or springform pan. Bake the crust for 10 minutes. Then, add the pie base mixture and bake for an additional 35 minutes, or until the custard is set. Let cool completely before serving, and top with fresh whipped cream.

Peach Cobbler

Bread Pudding

Yields 12-15 servings

• 6 brioche buns, cubed

• 5 sourdough slices, cubed

• 5 eggs

• ½ qt. (16 oz.) heavy cream

• ½ qt. (16 oz.) milk

• 2 cups sugar

• 1½ Tbsp. vanilla extract

• ¼ cup bourbon

• 2 cups fresh peaches, diced

For the toppings (optional):

• Vanilla ice cream

• Fresh peaches, sliced

• Candied pecans

• Caramel sauce

Toast cubed brioche and sourdough on a sheet pan for 8 minutes at 350° or until golden. Mix remaining ingredients, adding in toasted bread and mixing well. Allow to soak for 15 minutes. Place mixture in a 9x13 inch pan. Cover with parchment and foil and bake at 325° for half an hour, or until custard is set. Remove foil and continue to bake another 10 minutes until top is evenly browned. Let cool 30 minutes before cutting and serving. Top with ice cream, additional peaches, candied pecans, or caramel sauce if desired.

Cheesecake

With Strawberries Jubilee

Yields 10-12 servings

For the cheesecake:

• 1½ cups graham cracker crumbs

• ½ cup unsalted butter, melted

• 1¼ cups granulated sugar, divided

• 4 (8 oz.) packages of cream cheese, softened

• 1 tsp. vanilla extract

• 4 large eggs

• 1 cup sour cream

For the strawberries jubilee:

• 3 cups fresh strawberries

• ½ cup granulated sugar

• 2 Tbsp. fresh lemon juice

• 2 Tbsp. orange liqueur like Grand Marnier or Cointreau (optional)

• 1 Tbsp. butter (optional)

• 2 Tbsp. dark rum or brandy

Preheat oven to 325°. In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Press into the bottom of a 9-inch springform pan to form crust. Bake 10 minutes and let cool. For the filling, beat cream cheese until smooth. Add the remaining 1 cup of sugar and vanilla; mix well. Add eggs one at a time, mixing on low speed. Stir in sour cream. Pour filling over crust and smooth the top. Bake for 50-55 minutes, or until the center is almost set. Cool completely before refrigerating cheesecake for at least 4 hours (preferably overnight). To prepare the strawberries jubilee, combine strawberries, sugar, and lemon juice in a large skillet over medium heat. Cook 3-5 minutes, just until berries start to soften and release juices. Stir in orange liqueur and butter at this point if using them. Then flambé the mixture: remove skillet from heat and carefully pour in rum or brandy. Stand back and light with a long lighter; allow flames to subside. Cool the mixture slightly before serving atop cheesecake.

happy hosting

Whether you are throwing a shower, celebrating a birthday, or gathering friends for a dinner party, our area has no shortage of specialists offering services that will impress guests and make hosting a breeze. Here, we spotlight a selection of local luxury event experts that can help you make the most of your event. From event setup to gourmet grazing spreads, decorative displays, and more, read on to learn more about their specialty services.

Keeping Clients Covered

CHATTANOOGA TENT & EVENT SOLUTIONS

Chattanooga Tent & Event Solutions is a full-service tent and event rental company that has been providing tents, flooring, and HVAC solutions to events across America for over 90 years. The company also provides rentals for staging, tables, chairs, dishware, linens, and décor. With a large inventory of styles and sizes, clients can find the perfect fit for their event. “We are passionate about our customers and strive to ensure every detail unfolds perfectly. Our nationwide travels keep us connected to the latest and most up-to-date rental items for today’s events,” says owner, Mike Holland. Bringing four generations of experience in providing event solutions, many of the company’s employees are Certified Event Rental Professionals, and all of its structures are designed and constructed to the highest safety standards. Holland adds, “We take immense pride in helping our customers turn their dreams into reality. The event industry constantly challenges us with demanding deadlines, but witnessing our team flawlessly execute an event is truly inspiring.”

HOSTING TIPS

1. Call vendors to get a range of costs based on your wants and needs before setting a final budget.

2. When choosing a date, make sure it does not conflict with other major events.

3. Establish a cohesive look and feel to enhance the overall guest experience. Now let the festivities begin!

Lighting Up the Room

ALPHA-LIT CHATTANOOGA

Those looking to light up their next special event can look to Alpha-Lit Chattanooga. Whether a birthday, graduation, baby shower, holiday, or more, Alpha-Lit can elevate events with marquee letters, numbers, and symbols. These customizable, eye-catching displays not only serve as the perfect backdrop for photos, but they’re a fun way for hosts to amp up the ambience of an event. “We can stack our marquees, and we offer colored bulbs to create a unique look for our clients,” explains owner, Amber Scott. “All of our letters are UL certified, which means that you know that our product is the highest quality and constructed correctly with safety in mind.” For Scott, Alpha-Lit is much more than a business – it’s a way to engage her community and help foster meaningful moments. She shares, “I love connecting with people and seeing how much they love our letters when they see them.”

Gourmet Grazing

THE CURE CHARCUTERIE CO.

With The Cure Charcuterie Co., hosts can impress guests with delicious eats that double as stunning decorative displays. The Chattanooga-based company provides curated charcuterie options for occasions of any size, whether feeding 100 guests or 1,000. Its edible art options include customizable cups and cones, boxes, boards, and tables. These carefully curated and artfully arranged spreads of gourmet foods are designed to delight guests at any event, from luxurious grazing tables for larger gatherings to individual charcuterie cups to enjoy while mingling. The Cure Charcuterie Co. prioritizes presentation and fresh, quality ingredients, inviting guests to indulge in a chef’s selection of premium cured meats, artisanal cheeses, fresh fruits, nuts, and other seasonal treats. The business was born from founder and lead stylist, Cassy Roach’s, and coowner, Cassidy Davidson’s, passion for crafting spreads and snacks, and through its luxury services, strives to be “the unique and creative touch your special event deserves.”

Amber Scott alphalitletters.com/ chattanooga @Alpha Lit Chattanooga @alphalitchattanooga

Cassy Roach Cassidy Davidson thecurechatt.com

Jumping for Joy

THE WHITE BOUNCE HOUSE CHATTANOOGA LLC

The White Bounce House is “where luxury and fun collide.” The modern-day inflatable party rental company provides aesthetic entertainment with pristine white bounce houses, adding sophistication to a classic form of fun. “After years of renting bounce houses for our own children, we thought it was time to bring something different to the Chattanooga area,” says owner, Chandler Warren. “Inflatable bounce houses have been around for decades, but we love bringing something unique and beautiful to the event industry.” With an extensive background in manufacturing, The White Bounce House team custom designs each bounce house using durable, commercial-grade materials. Clients can choose from six different styles and sizes and are encouraged to customize their rental with balloons, flowers, and more to match their event. Since it opened three years ago, the company has served hundreds of happy customers and counting, with Warren adding, “The satisfaction from customers and their smiling children makes it all worth it.”

HOSTING TIPS

1. Provide an experience or entertainment for your guests. This helps make your event memorable and fun!

2. We also feel it is important to cater to attendees of all ages.

3. Lastly, make sure your guests feel appreciated!

Chandler Warren thewhitebouncehouse.com

The White Bounce House of Chattanooga @thewhitebouncehousechattanooga

Making Mocktails

LOCALS SHARE ALCOHOL - FREE RECIPES

In recent years, mocktails have taken the world by storm as a fun, delicious, and inclusive alternative to alcoholic beverages. From wellness mocktails that offer a host of health benefits to flavorful takes on classic sodas, here are five refreshing recipes from Chattanooga locals. Cheers!

ONTEAYA E. TATE’S

Monstera Deliciosa

• 1.5 oz. honey simple syrup

• 0.5 oz. fresh ginger juice

• 3 oz. fresh pineapple juice

• 1 small banana

• 5 oz. freshly steeped Jasmine green tea, chilled

• 1 dried pineapple slice, for garnish

For the honey simple syrup:

Combine equal parts raw honey and hot water (example: ½ cup each). Stir until

fully dissolved. Let cool before use. Store in the refrigerator for up to one week.

For the Monstera Deliciosa:

Fill a 12-ounce glass halfway with ice. In a blender, combine honey simple syrup, ginger juice, pineapple juice, and banana. Blend until smooth. Pour the mixture over the ice, then top with chilled jasmine green tea. Shake or stir gently to combine. Garnish with a dried pineapple slice.

“The Monstera Deliciosa is gutloving, bubbly, and vibrant! It captures the wild beauty of nature and wellness in one sip. I create wellness mocktails to be more than pretty drinks; they’re joyful rituals, crafted to uplift the body and spirit from the inside out!”

“The Mockstar Martini celebrates indulgence without compromise – a vibrant harmony of de-alcoholized Champagne, passion fruit, and citrus, layered with vanilla and orange blossom. Topped with a jewel-like agar gel, it’s a non-alcoholic showstopper crafted for the discerning palate – where elegance meets inclusivity in every silky, coupe-served sip.”

STEVEN HUDDLESTON’S

Mockstar Martini

• 1.5 oz. de-alcoholized Champagne

• 1.5 oz. passion fruit purée

• 0.5 oz. vanilla syrup

• 0.5 oz. lime juice

• 2 dashes orange blossom water

• 0.5 oz. egg whites

• Passion fruit gel, for garnish

Chill a coupe glass with ice. Using a jigger, add all ingredients to a small shaking tin. Fill small tin with ice and top with large tin. Shake until properly combined, about 25 rotations. Double strain into a fresh empty tin. Top with large tin and shake again. Pour directly into glass. Garnish with passion fruit gel over the top.

DELAINA COLLINS’

Cotton Candy Limeade

• 1 lime

• 1 oz. blue raspberry syrup

• 12 oz. Sprite

• 0.5 oz. cotton candy syrup

“I’m a selfproclaimed ‘fun drink girl,’ and yes, sometimes that means juggling three different concoctions on my way out of the house! Crafting mocktails has evolved into a genuine creative outlet and a delicious way to satisfy my need for a fun drink. This passion sparked when I realized the connection a great drink can create, and the sheer necessity of having exciting, safe options to indulge in – like this cotton candy limeade!”

Fill your glass with ice. Add a squeeze of fresh lime. Pour in blue raspberry syrup, then add Sprite. Add the cotton candy syrup and top with a splash of sweet cream. Gar-

CHRISTI DENTON’S

Blackberry Basil Fizz

For the blackberry basil syrup:

• ½ cup fresh blackberries

• 10 fresh basil leaves

• ½ cup water

• ¼ cup granulated sugar

For the Blackberry Basil Fizz:

• 2 oz. blackberry basil syrup, chilled

• 1 Tbsp. lime juice, freshly squeezed

• ½ cup sparkling water, chilled

• Whole blackberries or basil, for garnish (optional)

For the blackberry basil syrup:

In a small saucepan, combine the blackberries, basil leaves, water, and sugar.

Bring to a gentle simmer over medium heat, mashing the berries as they soften. Simmer for 5 minutes until the sugar fully dissolves and the mixture is fragrant. Remove from heat and let cool for 10 minutes. Strain through a fine mesh strainer into a jar, pressing on solids to extract all syrup. Discard the solids and chill the syrup.

For the Blackberry Basil Fizz:

Fill a glass with ice. In a cocktail shaker or jar, combine chilled blackberry basil syrup and fresh lime juice; shake gently. Pour mixture into glass and top with chilled sparkling water. Stir lightly to combine. If desired, garnish with whole blackberries or basil.

“Our girls group gathers together a few times a year to renew and celebrate our lives. On every level, we want that to be inclusive to everyone. Whether toasting our social butterfly, embracing our alcohol-free friend, or delighting our 6-year-old helper, this vibrant blackberry basil mocktail brings us together – cheers to beautiful friendships and lasting memories!”

“This recipe is one I truly love as it speaks to my passion for creating health-conscious drinks for others with my love and respect for herbalism. I often make shrubs with apple cider vinegar because of its health benefits. That being said, not everyone enjoys the taste of vinegar (myself included!). This drink is one I offer to people as my sort of ‘gateway’ shrub. I’ve never served a strawberry basil shrub to someone and had them express distaste in it. While the shrub itself is quite acidic, I find the lemon verbena tea brightens it with some herbal sweetness (as well as a slight bitterness), and topping it with effervescent lemon soda water makes this a light, enjoyable beverage.”

KALEENA GOLDSWORTHY’S

Berry & Bloom

For the strawberry basil shrub:

• 8 oz. apple cider vinegar

• 4 oz. honey

• 1 cup strawberries, chopped

• 1 handful fresh basil

For the Berry & Bloom:

• 0.75 oz. strawberry basil shrub

• 0.5 oz. strong lemon verbena tea

• 4 oz. lemon sparkling water

For the strawberry basil shrub:

Combine all ingredients and allow to macerate for up to two weeks. This can be expedited by combining all elements over low heat until the honey is dissolved and the basil is fragrant and bright.

For the Berry & Bloom:

Combine the strawberry basil shrub with the lemon verbena tea. Stir to combine. Top with lemon sparkling water.

EXPERIENCE DREAM The

The Newest Addition, 5090 Outdoor

Immerse yourself in the truly unique experience that is 5090 Outdoor, where the beauty of nature harmoniously blends with premium outdoor furnishings. Our outdoor deck, overlooking the serene Spring Creek, offers a tranquil setting that will inspire your outdoor living dreams. Admire our lush landscape in full bloom while enjoying a round of golf on our custom putting green. As the sun sets, our collection of fire pits will blaze, keeping you warm as you build the patio of your dreams.

DISCOVER 5090 SOUTH, THE FURNITURE STORE

STORE HOURS

FRIDAY, SATURDAY, & MONDAY 10 AM – 8PM

SUNDAY 12PM – 6PM

THURSDAY 10AM - 5PM

TUESDAY – WEDNESDAY BY APPOINTMENT

At 5090 South, we’re more than just a furniture store – we’re a destination of style, sophistication, and inspiration. Stop by our showroom and step foot into a world where design meets desire, and where your dream home comes to life.

DESIGN YOUR DREAMS WITH THE 5090 DESIGN CENTER

The 5090 Design Center is your gateway to a world of endless possibilities. Our team of talented designers is here to turn your vision into a reality. With expertise and an exquisite array of highquality product lines, you can create a living space that reflects your unique style. Customize every piece by choosing from an extensive collection of fabrics, textures, and finishes to craft a look that’s exclusively yours.

423-468-5090 | 5090SOUTH.COM