CityScope® Magazine Annual Food & Drink Issue 2021

$10.00 | 2021

Food & Dr i n k A TA S T E O F C H AT TA N O O G A’ S F O O D, D R I N K S , & SOUTHERN H O S P I TA L I T Y

D E LDIECLI IO OOUURRMMEETT KKI ITTCCHHEENNSS •• C CO OO OKKIINNGG TTI P I PSS • • E E TR E TA R TIANI M NE MNETN T & OMRO CU I OSULSOLCOACLA R L ERCEICPIEPSE S • • GG NN TE I D IEDAESA, S&, M E !R E !

Photographed at The Edwin Hotel

A convergence of financial knowledge and capabilities.

Right here in Chattanooga.

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. www.RoundTableAdvisors.com

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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.

423-510-8889

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Chattanooga, TN 37421

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1200 Premier Drive, Suite 100

Left to Right: Cyndi Scheid, CSA // Sharon Sidorow, CSA // Julie Davis, FA // Austin Cone, CFP® // Dennis Wolfe, CPA, CFP® Tony D’Andrea, CPA, CFP® // Andy Burnett, CFA® // Fran Robertson, CSA // Amy Bee, CSA

Securities offered through Raymond James Financial Services, Inc. member FINRA/SIPC. Investment advisory services are offered through Raymond James Financial Services Advisors, Inc. Round Table Advisors is not a registered broker/ dealer and is independent of Raymond James Financial Services.

Duffy and Lily

423-499-9999 • chattanoogalistings.com

publisher’s letter

"Laughter is brightest where food is best."

– I R I S H P ROV E R B

It’s always a joyful occasion when we can finally share CityScope® magazine’s annual Food & Drink issue.

In this seventh edition, we celebrate Chattanooga’s food, drinks, and Southern hospitality through authentic stories and stunning photography. This special issue is filled with unique recipes from our area’s acclaimed chefs and at-home cooks, who have graciously opened their kitchens – and their recipe books – for us.

Among this year’s features are treasured family recipes that have been handed down over generations, along

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with nutty desserts, cast-iron skillet meals, and salad dressings that pack a flavor punch. You’ll also find locals who know a thing or two about amplifying a meal, and they share with us their favorite spirit-infused dishes and big-batch cocktail recipes.

Not to be outdone are some of Chattanooga’s most renowned chefs from destination restaurants – on page 34, they’re showcasing their tastiest creations. Our area chefs also get creative with otherworldly handhelds, garlicky noshes, delightful dips, and comfort food from various culinary corners of the globe.

We continue to highlight gorgeous gourmet kitchens created by regional craftsmen and suppliers, as well as local homes that lend themselves to gatherings large and small. For the aspiring home cook, area chefs and restauran-

teurs share the best culinary advice they’ve ever received, and for the wine connoisseur, we have included our area experts’ top wine picks for 2022. If a cocktail is more your speed, local bartenders are serving up their go-to sparkling beverages on page 110.

We hope that you will enjoy CityScope® magazine’s annual Food & Drink issue and celebrate with us Chattanooga’s food, drinks, and wonderful Southern hospitality.

Blessings always,

George Mullinix, Publisher P.S. Follow CityScope® and HealthScope® magazines and the Choose Chattanooga® – Chattanooga Resource & Relocation Guide® on Facebook and Instagram!

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Contents

18

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18 Heirloom Eats

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Favorite Family Recipes Handed Down Over Generations

Local Chefs Offer up Their Signature Garlicky Dishes

34 Neighborhood Notoriety Standout Dishes From Nine Destination Restaurants

50 Will It Skillet?

Well-Seasoned Recipes Starring the Cast-Iron Skillet

62 Handheld Faves Local Establishments Feature Their Beloved Handheld Staples

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Clove at First Sight

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Go Nuts!

Nutty Desserts for the Ultimate Crunch

100 Cooking in

Good Spirits Sweet & Savory Spirit-Infused Treats

Early detection saves lives If you are a woman age 35-40, you should have one screening mammogram. After age 40, a screening mammogram is recommended annually.

The MaryEllen Locher Breast Center offers softer digital mammograms and 3D Tomosynthesis breast imaging at all locations – CHI Memorial Hospital Chattanooga, CHI Memorial Hospital Hixson, CHI Memorial Ooltewah Imaging Center and CHI Memorial – Parkway.

Call 423.495.4040 to schedule your appointment today. Walk-ins welcome.

No insurance, no problem! We partner with organizations to provide eligible uninsured and under-insured women in our community with breast screenings.

MaryEllenLocher.com CHIMemorialMELBC

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Contents pour 110 Serving up Sparkles Local Barkeeps Share Their Favorite Carbonated Cocktail Recipes

130 Raise Your Glass Area Experts’ Top Wine Picks for 2022

prep 134 Gourmet Kitchens Beautiful Spaces Ideal for Cooking

140 A Hearty Meal Comfort Food From Various Corners of the Globe

152 Pass It Down Area Chefs Reveal the Best Cooking Advice They’ve Ever Received

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158 Dressed to Impress Salad Dressings That Pack a Flavor Punch

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Life Well Planned.

We take pride in supporting the well-being of our clients by providing financial planning and investment strategies based on their specific goals.

First row, left to right: James Phillips, CFP®, Mary Loggins, CFP®, Debbie Brown, Diane Guffey, Betsy Gibson, CFP ®, Tena Kellis, Barton Close, CFP®, Emerson Brown, CFP ® Second row, left to right: Bob Klose, CFP ®, Robin Moldenhauer, Jennifer McIntyre, Mike Brown, Scott Chadwell, Greg Reabold, Michael Cooper, Kyle Cooper, Brad Perkins

Third row, left to right: Tyson Asay, Doyle Attaway, Darin Hurley, CFP®, Joe Johnson, Walter Stamper, John Grzesiak, CFP® Not Pictured: Kellye Phillips, CFP®, Chuck Corey

Downtown office 537 Market Street, Suite 105 Chattanooga, TN 37402 | 423.756.2371 www.raymondjames.com/chattanooga

clevelanD office 3780 Ocoee Place NW Cleveland, TN 37312 | 423.614.1720 raymondjames.com/CooperAndCooper

Raymond James & Associates, Inc. | Member New York Stock Exchange/SIPC Certified Financial Planner Board of Standards, Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNER™, and federally registered CFP® (with flame design) in the U.S., which it awards to individuals who successfully complete the CFP Board’s initial and ongoing certification requirements.

Contents

Food & Drink Volume 29, Issue 1 • Annual Issue 2021

entertain

180 Dips That Delight

169 Where We Gather

190 Pitcher Perfect

Scoop-Friendly Appetizers for Your Next Event

Local Homes Made for Entertaining

Easy Entertaining With Big-Batch Cocktail Recipes

$10.00 | 2021

About the Cover:

Food & Dr i n k A TA ST E O F C H AT TA N O O G A’ S F O O D, D R I N K S ,

"Cooking is like love. It

& SOUTHERN H O S P I TA L I T Y

should be entered into with abandon or not at all."

- Harriet Van Horne PHOTO BY RICH SMITH

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George Mullinix

Sales & New Business Development

Cailey Mullinix Easterly

Sales & Business Development

Katie Faulkner

Art, Creative, & Design

Emily Pérez Long

Design

Lauren Robinson

Managing Editor

Christina Cannon

Editors

Olivia Halverson Anna Hill Lindsey June Mary Beth Wallace

Digital Marketing Business Development

Ryan McCulloch

Marketing Assistant

Alysse Parris

Photographers Creative Revolver Emily Pérez Long Rich Smith

Emily Lester Lanewood Studio Sarah Unger

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

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D DE E LL II C C II O OU US S LL O OC CA A LL R RE EC C II P PE ES S

Publisher

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G GO OU UR RM ME ET T K K II T TC CH HE EN NS S

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C CO OO OK K II N NG G T T II P PS S

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E EN NT TE ER RT TA A II N NM ME EN NT T II D DE EA AS S ,, & & M MO OR RE E !!

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 trademark owned

by CMC Publications, LLC HealthScope® magazine Copyright, CMC Publications, LLC, 1989 HealthScope® magazine is a 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 trademarks owned by CMC Publications, LLC

EXPERIENCE MATTERS

You can trust the VIC Vascular Team!

PAD PATIENTS & POSITIVE

Lifestyle Changes

Start with a Healthy Diet

It is not how much you eat, but what you eat. Look for those foods low in fat, cholesterol & non-processed.

Quit Smoking

This single action can affect your health and everyone around you on so many levels.

Manage Your Diabetes

Maintaining your insulin & glucose levels will help keep your arteries healthy - and your blood flowing!

Exercise Regularly

It all starts with what you can do.

Listen to your body & increase activity as you are able.

Establish Primary Care

Most importantly, establish a relationship with a PCP for proper medical evaluation & healthcare management.

Chattanooga | Cleveland North Georgia | Jasper

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Motivate Your Morning with James and Kim

Taste

FA M I LY & F L AV O R

Heirloom Eats | Neighborhood Notoriety Will It Skillet? | Handheld Faves

PHOTO BY LANEWOOD STUDIO

cityscopemag.com

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Heirloom Eats

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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

cityscopemag.com

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Heirloom Eats

Olivier Salad Yekaterina (Kat) Smith with Olive Smith | Signal Mountain Yields: 8-12 servings Ingredients

• 8 small or 4 medium golden potatoes, peeled and boiled • 1½ cups baby carrots, boiled • 5 eggs, hard-boiled • 20 oz. chicken breasts, cooked • 1 small onion • 1 large Granny Smith apple • 1 (16 oz.) jar dill baby pickles, drained • 1 (15 oz.) can sweet green peas, drained • Salt and pepper, to taste • 1 cup mayonnaise • Fresh dill and/or parsley, chopped (optional) Directions

Ensure all of the ingredients are at room temperature. Dice potatoes, carrots, eggs, chicken, onion, apple, and pickles into small cubes (approximately 1/8 of an inch). Put diced ingredients in a large bowl and add green peas. Stir to combine and season with salt and pepper to taste. Fold in mayonnaise just before serving and garnish with dill and/ or parsley.

Note: Best served chilled.

“I was born and raised in Russia and moved to the United States when I was 15 years old. My earliest childhood memories are of family and friends gathering around the table, sharing conversations, laughter, and food. In Russia, food has always been a big part of the culture – something with deep roots and meaning. One of my favorite Russian dishes is Olivier salad. It’s a nostalgic recipe dating back to the 1800s and to this day is a staple at a Russian holiday table. I learned how to make Olivier salad from my mom and grandmother, and I make it for my family every year for the holidays. As a way of honoring the memory of the two most important and cherished women in my life, I will pass this recipe and tradition on to my children.” – Yekaterina Smith

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Linda Brock & Lee Brock

Homes for the Style of Your Life

LindaBrockHomes.com direct

423.366.8966 •

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423.265.0088

@LindaBrockhomes_chattanooga Linda Brock homes Photo by Casey Yoshida for The Scout Guide Chattanooga Volume 8

o ver o ne B iLLion d oLLars h omes c Losed since 2000

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Oxtail Tinola Anna Pitts with Sally Arca Gass | Tunnel Hill Yields: 6 servings

“Over the last few years, my mom has been teaching me more of her favorite Filipino recipes. Since my dad passed in February, I’ve been spending as much time with my mom as possible, mostly by her side in the kitchen. Together, we make Filipino dishes, and it’s been so fun sharing a piece of our heritage with others.

The Oxtail Tinola is a fifth-generation recipe that my great-grandmother Sophia taught my mom, and now I’m teaching it to my own children. Traditions and good recipes are meant to be savored, time with family even more so.” – Anna Pitts

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Ingredients

• 6 oxtails • 2 tsp. salt • 1/3 cup ginger, diced • 2 Tbsp. chicken bullion • 1 bay leaf • 1 Tbsp. ground pepper • 1 tsp. celery salt or 3 fresh celery stalks • 2 bok choy, roughly chopped Directions

Add water to a Dutch pot and bring to a boil. Add oxtail and cook for 20 minutes. Remove oxtail from the pot and trim off any fat. Drain water from the pot and refill it with fresh water before adding the oxtail back to it. Cook over medium heat for roughly 3 hours or until meat is tender. If the meat is not getting tender, add more water and continue cooking. Once meat is tender, add salt, ginger, bullion, bay leaf, pepper, and celery.

Cook for 20 minutes. Add bok choy and cook for an additional 10-15 minutes. Serve alongside cooked rice.

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Heirloom Eats

Red Gravy Madyson Foster with April McCracken | Chattanooga Yields: 10-12 servings Ingredients

• ¼ cup olive oil • 1 medium bulb of garlic, peeled and chopped • ½ onion, finely chopped • 2 (28 oz.) cans San Marzano crushed tomatoes • 1 (28 oz.) can Italian tomato sauce • 1 (12 oz.) can tomato paste • 24 oz. water • 1 Tbsp. salt or to taste • ½ heaping Tbsp. dried oregano • ½ heaping Tbsp. dried basil or 5 large fresh basil leaves, torn into pieces • 1 Tbsp. dried Italian parsley or ¼ cup fresh Italian parsley, chopped • 1 cup red wine • ¼ cup Romano or Parmigiano-Reggiano, grated • 1 tsp. black pepper • 2 pinches crushed red chili • 1 Tbsp. sugar Directions

In a large pot, heat olive oil until it crackles when a drop of water is added. Reduce heat to medium. Add garlic and brown lightly before adding finely chopped onion. Sauté onion until soft. Add all tomato products and water. Mix well and add salt to taste. Add any dried herbs and wine, making sure to reserve pepper, red chili, and any fresh herbs for later in the process. Add in grated cheese. Simmer the gravy for 8-plus hours or until thick. If you feel your sauce is too thick, add ¼ cup water. Make sure to stir often to ensure the gravy does not burn.

When the sauce has simmered for most of the day, add in the pepper, red chili, sugar, and any fresh herbs and cook for another 2 hours.

Note: Cook low and slow. Start the recipe one day for a few hours and finish it the next or start early in the morning and simmer it until the evening. For a more flavorful sauce, simmer with cooked meatballs or Italian sausage. You can also cook meatballs in the pot prior to starting the gravy recipe in order to get more meat flavor/juices. Serve with meatballs and pasta, or use in your favorite Italian dish.

G O TO CITYSCOPEMAG.COM FOR MADYSON FOSTER'S MEATBALL RECIPE

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“Growing up, my family’s red gravy was more than just a pasta sauce; it meant that we were having dinner as a family. Our dinners were and are currently loud and full of laughs and Italian arm gestures, because how else would we get our point across? We honor our previous generations and the old world by having lasagna, rigatoni, meatballs, and Italian sausage for our Christmas meal. Now, this red gravy has become famous among my Chattanooga friends to the point where people will bring me big Mason jars when they hear I have the red gravy in the pot simmering. I’m happy to share this recipe with my community, but the Mason jar invitation still stands!” – Madyson Foster

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Cornbread Dressing Shelia Keasler with family | Ooltewah Yields: 10-12 servings Ingredients

• 2 (10-inch) skillets of cornbread • 9 biscuits • 1½ sticks butter, divided • 5 (14.5 oz.) cans chicken broth • 1 white onion, finely chopped • 6 stalks celery, finely chopped • 5 eggs, beaten • 4 Tbsp. dried, rubbed sage • 1-1½ Tbsp. salt or to taste • 2 Tbsp. ground black pepper • 6 Tbsp. bacon drippings or vegetable oil, divided Directions

Take prepared cornbread and biscuits and finely crumble by hand into an oversized mixing bowl and set aside. In a large saucepan, melt 1 stick of butter on medium heat. Add chicken broth to the melted butter and keep warm. In a separate pan, sauté onion and celery in remaining ½ stick of butter on medium heat and cook until tender.

Pour beaten eggs over the cornbread mixture and stir until well combined. Pour warm butter and broth combo (reserving 2 cups to adjust consistency later) over cornbread mixture and stir with spoon until moist throughout. Add sautéed onion and celery, sage, salt, and pepper. After all ingredients are added, use the reserved chicken broth to adjust the consistency, which should be similar to oatmeal. Once desired consistency is attained, cover and refrigerate overnight. When ready to cook, preheat oven to 375° and allow mixture to come to room temperature. Prepare three cast-iron skillets by adding 2 Tbsp. of bacon drippings or vegetable oil to each one and heating in the oven. Pour dressing into warm skillets and bake for 45 minutes or until edges are golden brown. Run under the broiler for several minutes or until the top is browned.

Note: Dressing mixture should be prepared the day prior to cooking and refrigerated. Cornbread and biscuits may also be baked 1-2 days prior to mixing and kept in a cool, airtight location.

Unused mixture may be refrigerated for up to 2 days or frozen.

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(L to R): Sarah Keasler, Emerson Teal, Allie Keasler Teal, Betty Buckley, Shelia Keasler, and Taylor Keasler Reed

“Many of my fondest childhood memories are the times I spent with my grandparents. My grandmother, Christine Buckley, was a wonderful cook, always preparing food for her family, friends, and church, and she would often let me help in the preparation. She loved nothing more than having us all around her dinner table, sharing laughs and stories as we did each Sunday for over 35 years.

Granny Buckley passed down many treasured traditions, especially her love of cooking during the holiday season.

Preparing this cornbread dressing that she made each Thanksgiving and Christmas allows our family to reflect on the values of love and togetherness that she instilled. I feel very fortunate to have had her influence in both mine and my children’s lives. Sharing her recipe and enjoying the dressing is our way to spread her love.” – Shelia Keasler

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Ravioli Carla Donina with family | Riverview Yields: approx. 180 ravioli Ingredients

For the dough: • 12 large eggs • 1 tsp. salt • 2 Tbsp. water • All-purpose flour, as needed • 1 Tbsp. vegetable oil For the cheese filling: • 3 lbs. ricotta cheese • 1 lb. mozzarella cheese • 1 cup Parmesan cheese, grated • 3 large eggs • ½ cup fresh parsley, chopped • Salt and black pepper, to taste

Standing (L to R): Jonathan Swader, Bobby Donina, Marco Wade, and Michelle Donina. Seated (L to R): Julia Harrison, Carla Donina, Jerry Mitchell, Stella Donina, Joe Donina, and Rob Donina

Directions

For the dough: Using a stand mixer with a dough hook, beat eggs, salt, and water. Gradually add flour until mixture forms a ball. Knead dough on a floured surface, gradually adding more flour as needed so that the dough is still soft but not sticky. Transfer to an oiled bowl, cover with a towel, and let rest for at least 1 hour. When dough has rested, cut off a portion while leaving the remaining amount covered. Press the dough into a rectangle and roll it through a pasta machine at least two times at the widest setting. Reduce setting and process the dough two more times, and then repeat the step. The dough should be about 1/8-inch thick, 12-18 inches long, and 3-4 inches wide. Keep dough dusted with flour as you work. Lightly dust a work surface and lay out pasta.

On half of the sheet, drop tablespoons of your favorite filling about 2 inches apart. Fold the other half of the dough over the filling. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife or ravioli cutter to cut out pillowed squares, and crimp the edges of each ravioli to seal. Lightly dust a baking sheet with flour and arrange ravioli in a single layer. Repeat with remaining dough and filling. In a large pot of boiling salted water, cook batches of the ravioli until they float to the top (about 4 minutes) and remove with a slotted spoon.

For the filling: To make cheese filling, simply mix all ingredients together in a bowl.

G O TO CITYSCOPEMAG.COM FOR CARLA D ONINA'S MEAT FILLING AND TOMATO SAUCE RECIPES

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“It has been 100 years since my grandparents, Anthony and Emelia, left Italy and started new lives in America. As their grandchildren and great-grandchildren, we have enriched our family with spouses and children of different ethnic backgrounds and cultures. Our diversity enhances the rich Italian cooking history and the recipes they have handed down through the generations. This ravioli dish is our annual traditional Christmas dinner.” – Carla Donina

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Heirloom Eats

(L to R): Chardonnee Calixte, Jeremiah Gordon, Raj Waddell, Jetson Taiwo, Joanne Denise, and Mendy Calixte

Pikliz Chardonnee Calixte with family | Hixson Yields: 8 servings Ingredients

• 2 cups green cabbage, shredded • 6 scotch bonnet peppers, thinly sliced • 1 cup bell peppers, thinly sliced • 1 red onion, thinly sliced • 1 large carrot, grated • 12 peppercorns • 1 tsp. salt • 4 garlic cloves, minced • 2 cups white vinegar

• 1 lime • Tomato, for garnish • Parsley, for garnish Directions

Place cabbage, peppers, onion, and carrot in a mixing bowl. Mix in the peppercorns, salt, garlic, and vinegar.

Squeeze the lime over the ingredients in the bowl and mix well. For enhanced flavors, let it sit for several hours. Top with tomato and parsley for serving.

“Pikliz is a recipe that originates from my husband’s home country of Haiti. For most Haitian families, this dish is a must-have for a complete meal. This spicy cabbage is traditionally served with rich meats and fried foods, like griot (fried pork), and especially fried plantain. Being one of the most authentic garnishes from Haitian cuisine, it always sets a nostalgic mood for my husband. It also pairs nicely with rice and beans, noodles, or roast chicken.

This recipe is a must-have year-round and a unique meal garnishment that represents an international identity of Haitian cuisine.” – Chardonnee Brown

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Heirloom Eats

Chocolate Drop Cookies Melissa Davenport with Susan Birkhead | East Ridge

Yields: 20 cookies Ingredients

• 2 cups granulated sugar • ½ cup cocoa powder • ¼ lb. butter • ½ cup whole milk • 1 tsp. vanilla extract • ½ cup creamy peanut butter • 3 cups quick oats

Directions

In a saucepan, combine the sugar, cocoa powder, butter, and milk. Heat over medium-high heat, stirring constantly until boiling. Boil for 1 minute.

Remove pan from heat and add vanilla and peanut butter. Stir well. Once mixture is well combined, stir in oats. Drop heaping tablespoons onto parchmentlined countertop. Allow to cool 4-6 hours. Store in an airtight container.

“During the Vietnam War, my Uncle Ernie gave up his full-ride scholarship playing football for the University of Tennessee to join the Marines.

While he was stationed in Vietnam, his wife, my Aunt Margaret, would make these chocolate drop cookies and mail them to him. By the time the cookies made it to him, they had been reduced to mere crumbs in transit. Uncle Ernie reported back that he and his buddies didn’t care; they would pass the box around and eat until every last crumb was gone.” - Melissa Davenport

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Neighborhood Notoriety 34

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The greater Chattanooga area has a wealth of vibrant neighborhoods – and their restaurants are part of what makes them unique.

Here, we’re featuring dishes from destination restaurants in nine local neighborhoods, as well as tips for a good night out after a delicious dinner at each locale.

Photography by LANEWOOD STUDIO

EAST BRAINERD

Ruth’s Chris Steak house Tomahawk Ribeye USDA Prime, bone-in 40-oz. ribeye, sweet potato casserole, fresh steamed broccoli “After an early dinner at Ruth’s Chris, head to Ooltewah to enjoy an outdoor concert under the stars at Cambridge Square – it’s the perfect night out.”

Roger Burrows, Executive Chef

PHOTOS BY RICH SMITH

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Neighborhood Notoriety

ROSSVILLE

Ember-Roasted Chicken heirloom tomato compote, “toum” garlic sauce, preserved turnips, mint salad

“As Rossville continues to grow, we are one of the only date night spots in town. We recommend coming here and sharing a few small plates and even splitting an entrée, all while trying some mead and sipping on some cocktails. It’s a cozy spot with a romantic indoor ambience, as well as a relaxed outdoor seating. Our menu is made for sharing either on a date or surrounded by friends and family.”

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Khaled AlBanna, Executive Chef

Because Results Make The Difference Experience and Sales • Chattanooga natives

Designations

• Over 50 years of combined real estate experience

• Certified Luxury Home Marketing Specialist™ (CLHMS) Paula McDaniel

• 4 Licensed Affiliate Brokers | Licensed in TN & GA

• Graduate Realtor Institute (GRI)

• One of Chattanooga's top sales Agents since 2000

• e-PRO

• Million-dollar producer for 30 years

• Accredited Buyers Representation (ABR)

• Over $490,707,229 in sales

• Certified Residential Specialist (CRS)

• Voted a Best Of The Best Real Estate Agent 10 times

• Certified New Home Specialist™ (CNHS)

• #14 - Small teams by volume in TN as ranked by REAL Trends + Tom Ferry America's Best Real Estate Professionals 2020

• Residential Construction Certified™ (RCC)

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Buyer and Seller Services Sale Creek

21.7+/- Acres with a cattle working facility, 2 ponds, barn with a hayloft and elevator, silo, chicken house, and much more. This 4 bedroom home has a great room with a floorto-ceiling stone fireplace, den, screened porch, and a 2-car garage. $749,900

• Buyers Agents

• Mountain Properties

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Office: 423.362.8333 | www.AllChattanooga.com | Cell: 423.667.2997

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Neighborhood Notoriety

CLEVELAND

True at BHB Smoked Brisket beet & horseradish foam, shaved local vegetables, pomegranate barbecue

“Cleveland, the ‘Gateway to the Ocoee,’ has a lot to offer. True is within walking distance of downtown Cleveland, so we recommend you start with pre-dinner cocktails here on a Friday night on the patio and listen to live jazz. Stay for dinner, then walk down the breezeway for a nightcap at The Diving Mouse.”

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Meghann Khaled AlBanna, Tipton, Executive Chef Chef de Cuisine & Denise Spier, Sous Chef

PHOTOS BY RICH SMITH

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Neighborhood Notoriety

DOWNTOWN

Whitebird Whitebird & the Three Sisters smoked half chicken, roasted acorn squash, fire-roasted corn, cranberry beans, Alabama white sauce

“Whitebird is only footsteps away from the Walnut Street Bridge, which is the perfect date night stroll. 'The Walking Bridge' is a popular spot to simply relax and enjoy the natural and urban beauty of Chattanooga, or catch a glimpse of one of the many annual events held in the city and on the river.”

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Bill Simmons, Hotel General Manager

Neighborhood Notoriety

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RIVERVIEW

Il Primo Meatballs & Sunday Sauce dry-aged Simpson Farms grass-fed beef meatballs, braising sauce, spaghetti

“After sharing a meal here, enjoy a walk through Riverview Park before visiting one of our neighboring pubs, Tremont Tavern or Rosecomb.”

Oscar Ixcot, Head Chef

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Neighborhood Notoriety

NORTHSHORE

Zaya 1943 Dol-Sot Dry-Aged Bibimbap (45-55 days) thin-sliced dry-aged ribeye, chilled local vegetables, fried egg, bibimbap sauce served in a hot stone pot

“After eating at Zaya 1943, I like to walk off the food with a sunset stroll through Coolidge Park to the Walnut Street Bridge. Stopping in at Totto Sushi & Grill for a nightcap is always a perfect ending to an evening in Northshore.”

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Shawn Lee, Head Chef

Prepared by Chef Shawn

Locally owned & operated by

We are committed to providing excellent food and dining experiences as well as to the safety of our customers & our team. www.tottonooga.com | facebook.com/tottosushiandgrill 330 Frazier Avenue Suite 124 | 423.508.8898 |

Dinner Delivered | Order To-Go Online

Voted Best Sushi 2021

House of Dry-Aged Meat Schedule Your Holiday Party with Zaya Today | Call us at 423.643.9292 Reservations Recommended | www.zayakorean.com 300 Cherokee Blvd. Suite 125

Locally owned & operated by

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Neighborhood Notoriety

WEST VILLAGE

Easy Bistro Gramigna Pasta Main Street Meats andouille, broccoli rabe, garlic, chili, pecorino

Joe Milkenkovich, Chef

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“The best thing to do after a meal at Easy is to walk down the street to No Hard Feelings and have a cocktail. Cool place, great people, and fantastic libations just one block away from the restaurant.”

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Neighborhood Notoriety

SOUTHSIDE

Gulf Red Snapper house chorizo, green tomato broth, chili oil, red beans & rice

"With the Southside continuing to grow, there are so many things to do after dinner at St. John's. One of my recommendations would be to head down to Station Street and catch a show at The Comedy Catch."

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Patrick Sawyer, Executive Chef

. MAKES GREAT CORPORATE OR HOLIDAY GIFTS . SHIPPING AVAILABLE . HALF AND QUARTER STEER AVAILABLE

CHILI PEPPER RANCH LLC.

BUTCHER SHOP DAILY APPOINTMENTS AVAILABLE 423.238.6003 WWW.CHILIPEPPERRANCH.COM

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Neighborhood Notoriety

ST. ELMO

Boccaccia Lasagnette Emiliana & Prosciutto e Melone house-made classic bechamel and meat lasagna, thinly sliced prosciutto, cantaloupe

“Before having a candle-lit dinner at Boccaccia, it’s always nice to walk around downtown St. Elmo to enjoy the charming shops and sights to see. One can also spend the afternoon taking a pre-dinner ride up the Lookout Mountain Incline Railway to enjoy stunning views of the city.”

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Alana Zoanni, Co-owner

PHOTOS BY RICH SMITH

LO C AL • CONNEC T E D A Boutique Real Estate Company That Ranks In the Top 10 of Chattanooga’s Real Estate Brokers By focusing on quality, not quantity, and your individual needs, The Group consistently ranks among the most successful real estate companies in the Chattanooga area.

Contact Us – We are local, and we’ll connect you to the neighborhood where you want to live.

Urban & Suburban Residential Sales I Luxury Homes I New Construction & Development

OFFICE: 423.531.9000 V I S I T T H E G R O U P C H AT TA N O O G A . C O M F O R M O R E I N F O R M AT I O N

Will It Skillet?

Photography by RICH SMITH

The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe.

What’s more, this coveted kitchen tool doubles as a serving piece.

So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.

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Will It Skillet?

GARLIC & ROSEMARY CAST-IRON STEAKS with GORGONZOLA BUTTER | MIKE KNAPP, DALTON

“After a life of grilling steaks outside, this made for a great way to cook a steak that keeps you out of the rain. The butter and oil give it the most amazing crust, and your house smells delicious for the rest of the night!” – Mike Knapp

Serves 4 Ingredients

• 4 (8 oz.) beef filets • Salt and pepper, to taste • 1 stick salted butter, divided • 1 block Gorgonzola cheese • Avocado oil (or other high temp cooking oil) • 4 rosemary sprigs • 3 garlic cloves, smashed Directions

Trim steak to desired look. Add generous amounts of salt and pepper to both sides of the steak 30 minutes prior to cooking.

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In a bowl, combine 4 Tbsp. of butter with an equivalent amount of Gorgonzola cheese, and set aside.

In a 12-inch cast-iron skillet, add enough avocado oil to have a full, but thin coating on the entire surface. Heat the skillet to a cooking temperature of approximately 425°.

Place steaks in the hot skillet, and do not touch for 3 minutes.

Check steaks after 3 minutes, and if they have the desired crust, flip. If not, cook for an additional minute, then flip.

Add 4 Tbsp. of butter, smashed

garlic cloves, and rosemary sprigs to the skillet. Let the butter melt completely. Carefully tilt your pan, and begin spooning the melted butter onto the steaks for the next 2 minutes.

Add the Gorgonzola butter and let it cook for an additional minute.

Remove the steaks from the skillet and let rest for 3-5 minutes.

Note: For thicker steaks, you might want to keep them in the skillet for an additional 1-2 minutes per side or put your skillet in the oven at 350° for 3-5 minutes.

HEADSHOT BY RICH SMITH | RECIPE PHOTO BY MIKE KNAPP

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Will It Skillet?

CARNE ASADA |

TANIA DOYLEY, OOLTEWAH

“I love this meal because it’s delicious, and it reminds me of family and my Latino culture. The mix of herbs, spices, and deep flavor speaks to the love my mom, aunts, and grandmother always expressed through meals when we gather.” – Tania Doyley

Serves 4 Ingredients

• 1 Tbsp. adobo seasoning or salt • 1 tsp. ground cumin • 1 tsp. oregano • ¼ tsp. black pepper • 3 garlic cloves, minced • ⅓ cup cilantro, chopped • 1½ lbs. beef top round or flank steak, sliced into strips, ½-inch thickness • 1/2 lime, juiced • 1/4 orange, juiced • 1 tsp. white or apple cider vinegar 54

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• 1 Tbsp. olive oil • ½ bell pepper, sliced • ½ onion, sliced • 6 sweet peppers (red, yellow, and orange), sliced • Additional salt, to taste Directions

Combine spices, garlic, and cilantro. Optional: grind ingredients into a paste using a mortar and pestle or a food processor.

In a bowl, add the sliced meat, seasoning mixture, lime juice, orange juice, and vinegar. Stir to combine.

Cover and refrigerate for a minimum of 1 hour or up to 24 hours.

Heat skillet over medium heat, then pour in olive oil. Add the meat and cook for 20-30 minutes, stirring regularly.

Remove the meat and set aside.

Add bell pepper, onion, and sweet peppers to the skillet. Season with salt and sauté for 5-10 minutes.

Return steak to the skillet and mix to combine the meat and veggies.

Serve with tortillas or a side of rice.

Will It Skillet?

PASTA CARBONARA |

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KRIS STUBBLEFIELD, NORTHSHORE

“Good food doesn’t have to be complicated. Spaghetti carbonara can be made in little time with only a handful of ingredients. It’s a family favorite that’s as tasty as it is easy to prepare.” – Kris Stubblefield

Serves 4-6 Ingredients

• 1 lb. spaghetti noodles, uncooked • 8 oz. pancetta, diced • 4 eggs • 1 cup Parmigiano-Reggiano, grated • ½ cup frozen peas • Freshly cracked black pepper, to taste • Salt, to taste

PHOTOS BY EMILY PÉREZ LONG

Directions

Bring 6 quarts of salted water to a boil. Add spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the pasta water, then drain.

Heat a 10.25-inch cast-iron skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes.

Turn off the heat.

Whisk the eggs and cheese

together in a small bowl.

Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add spaghetti to the pan and toss.

Remove the skillet from the heat and add the egg mixture.

Stir quickly until the eggs begin to thicken the sauce. Add more reserved pasta water as desired.

Season with cracked black pepper and salt. Serve immediately.

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Will It Skillet?

BALSAMIC JALAPEÑO SEARED FLANK STEAK with COWBOY BUTTER | LAURIE EISMEIER, OOLTEWAH

“What I love about this recipe is how easy it is (really)! It’s intensely flavorful, and the heat is completely adjustable. The marinade is versatile and will complement most meat. It can be eaten as it is, or used for tacos, fajitas, pasta dishes, and so on.” – Laurie Eismeier

Serves 6 Ingredients

• 2 jalapeños, finely diced • 4 cloves of garlic, pressed or finely diced • ½ cup fresh parsley or cilantro, chopped • ⅓ cup olive oil • ¼ cup orange juice • 2 Tbsp. key lime juice • 3 Tbsp. balsamic vinegar • 1 Tbsp. chipotles in adobo, chopped • 1 Tbsp. kosher or sea salt • 1 Tbsp. cumin • 1 Tbsp. Italian seasoning • 1 Tbsp. ancho chili powder • Cracked black pepper, to taste • 2 lbs. flank steak • Cowboy butter*, for topping (optional) 56

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Directions

Mix all ingredients except for the flank steak in a gallonsized Ziploc bag. Add flank steak, and allow the steak to marinate in the refrigerator for a minimum of 4 hours and up to overnight.

Preheat oven to 400°.

Heat a cast-iron skillet over high heat until a few drops of water sprinkled in the skillet “dance” and evaporate. Add meat and sear for 3-5 minutes on each side, or until a deep brown color is achieved.

Place the skillet in the oven and check meat with a meat thermometer every 5 minutes until desired cook is reached.

Let meat rest for 10 minutes, tented with foil, and slice against

the grain. Serve with a pat of cowboy butter. *For the cowboy butter:

• ½ cup salted butter, softened • 1 Tbsp. roasted red pepper, finely diced • 1 tsp. lemon juice or the zest of half a lemon • 1½ tsp. garlic powder • 1½ tsp. paprika (optional: smoked paprika) • 1 tsp. Italian seasoning • Cayenne, cracked black pepper, and salt, to taste Mix all ingredients together and place on a sheet of plastic wrap. Form into a log shape, roll up in the plastic wrap, and twist the ends. Tuck ends underneath the roll of butter and refrigerate.

Unwrap and slice to serve.

SPECIALIZING IN CUSTOM DESIGN • REPAIR • BRIDAL

7 Jewelers On-Site with Over 100 Years Combined Experience 423.875.2390

•

WWW.AGGOLDSMITH.COM

5090 ADAMS ROAD IN HIXSON

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Will It Skillet?

SPAGHET TI AGLIO E OLIO |

CORNELIUS LATHAN, EAST CHATTANOOGA

“Spaghetti aglio e olio is one of my all-time favorite dishes. Some people think that you need a ton of ingredients to make a great recipe, but this dish shows you that it only takes a few ingredients with awesome technique to make a spectacular finished product.” – Cornelius Lathan

Serves 4-6 Ingredients

• 1 lb. spaghetti, uncooked • ½ cup extra-virgin olive oil • 10 garlic cloves, thinly sliced • Pinch of crushed red pepper flakes • 1 bunch Italian parsley, chopped with stems removed • 1/2 lemon, juiced (optional) Directions

Bring a large stock pot of salty water to a boil. (Note: This water should taste like the ocean.) Add

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pasta and cook until it’s a minute away from being al dente.

While the pasta is cooking, add your olive oil and garlic to a castiron skillet. Cook gently over a medium-low heat until the garlic becomes very fragrant, translucent, and lightly golden, but not browned.

Then, add your crushed red pepper flakes.

Once pasta is ready, remove it from the pot using tongs (reserving the pasta water) and add it to the garlic and oil mixture. Toss to combine. After a few tosses,

you will begin to see your pasta absorb the oil and tighten up.

Once you reach this stage, add a small ladle full of the starchy pasta water until your garlic and oil mixture begin to emulsify into a sauce. If you like your Aglio e Olio a bit looser, add more pasta water.

Once you’ve reached your desired consistency, check for seasoning. Once the taste is to your liking, add parsley, and toss to combine.

Add a splash of lemon juice (optional), and serve immediately.

BAILEY BULLARD

Your Trusted Real Estate Broker Born and raised in Chattanooga, Bailey Bullard uses her knowledge of the area, family, and real estate to thoughtfully guide clients through every step of the buying and selling process. Along with her accomplished, trusted, and personally vetted team of experts, you can trust Bailey to have your family’s and your best interest at heart, always.

424 Georgia Ave., Chattanooga TN 37403 Office: 423.551.3279 | Cell: 423.488.1921 WWW.SQ1REALESTATE.COM

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Will It Skillet?

EGGPL ANT CHORIZO PASTA |

KIM KOLOSVARY, CHATTANOOGA

“This recipe evolved from a Spanish tapa dish we started making many years ago. I found similar recipes online and experimented with different ingredients to find new flavor combinations. My family really likes this version. It has a delicious blend of flavors; perfect for an easy, one-skillet meal.” – Kim Kolosvary

Serves 4 Ingredients

• ½ large eggplant, halved lengthwise, thickly sliced • 1 Tbsp. extra-virgin olive oil • 2 chorizo sausages, quartered lengthwise, thickly sliced • ½ sweet onion, coarsely chopped • ¼ cup dry white wine • 1 cup orzo pasta, uncooked • 2 cups chicken stock • 1 large tomato, coarsely chopped • Salt and pepper, to taste • 1 cup baby spinach leaves • ½ cup shredded Parmesan • Red pepper flakes (optional) 60

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Directions

First, clean and cut eggplant.

Sprinkle with salt, and allow it to “sweat.” This will remove some of the slightly bitter fluid from the eggplant. After 20-30 minutes, rinse under cold water and set aside.

Heat a 12-inch cast-iron skillet over medium heat, then add oil. Once oil is heated, place chorizo, onion, and eggplant in the skillet and cook for about 10 minutes, stirring constantly.

The eggplant and onion will become soft. Continue cooking

while adding wine to deglaze the bottom of the skillet. Scrape to dislodge any food bits.

Next, add the orzo, chicken stock, and tomato. Stir until all orzo is immersed. Add salt and pepper to taste. Cook on medium heat for 10-12 minutes, and continue to stir occasionally.

Once liquid is absorbed and orzo is softened (al dente), add spinach and stir until combined.

Sprinkle with shredded Parmesan cheese. Add salt, pepper, and optional red pepper flakes to taste.

PHOTOS BY EMILY PÉREZ LONG

Any financial advisor can know the markets.

We know our clients.

Understanding your goals is the first step in providing personalized financial advice to help you reach them. We take the time to know what you’re looking forward to, as well as what your challenges are, to help you build the financial future you want.

1206 Pointe Centre Dr., Ste 140 Chattanooga, TN 37421 jody.b.riggs@ampf.com www.jodyriggsandassociates.com

Riggs & Associates A private wealth advisory practice of Ameriprise Financial Services, LLC 423.648.0782

Not FDIC Insured|No Financial Institution Guarantee|May Lose Value.

The Compass is a trademark of Ameriprise Financial Inc. Ameriprise Financial Services, LLC. Member FINRA and SIPC. © 2021 Ameriprise Financial, Inc. All rights reserved.

d l e h d n a s e H Fav Who doesn’t love a good portable meal?

Handheld menu items – from sandwiches to burgers to hot dogs and beyond – are beloved and multipurpose. Whether you’re layering breakfast meats, assembling an on-the-go lunch, or adding some simplicity to a sitdown dinner, handhelds are there to pack a flavorful punch. Here, local restaurants share some of their favorite handheld staples and what makes them special.

Photography by LANEWOOD STUDIO

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Handheld Faves

The Breakfast Stack MEAT THE SOUTH Ingredients

• 2 thick pancakes, prepared from box mix • 2 strips of bacon • 1 fried egg • 1 beef patty • 1 slice Colby jack cheese • Powdered sugar Directions

Use your favorite pancake mix to create 2 thick pancakes (follow directions on box).

Cook the bacon, egg, and beef patty in separate skillets to preference. Combine ingredients between the pancakes and top with Colby jack cheese to create a sandwich. Top with a sprinkle of powdered sugar.

“Raised in a Southern home, we were taught one important concept when it came to food: Breakfast is the most important meal of the day. I have spent my life honoring that. When I was given the opportunity to operate my own restaurant, I knew that I would absolutely have to incorporate a breakfast dish.

What better way than to combine it with burgers, the other most loved meal in America?

I tried out several different recipes but kept coming back to the simplest yet most delicious one: The Breakfast Stack.”

– HALEY CLOUD, HEAD CHEF

L A K E M A J E S T I K FA R M S

Family Owned and Operated Cattle Ranch, Located in Northeastern Alabama Committed to Providing the Finest Genetic Offering of Brangus and Ultrablack Cattle

FA R M T O F O R K B E E F Farm Fresh Beef Using Sustainable Farming Practices Proudly supplying beef to Meat the South opening early 2022 in Lookout Valley!

C H E C K O U T T H E A R T I C L E “ H A N D H E L D FAV E S ” F O R A R E S TA U R A N T S N E A K P E E K !

L A K E M A J E S T I K FA R M S . C O M N I C @ L A K E M A J E S T I K FA R M S . C O M

|

|

OFFICE 256.632.3027

S TA C I E @ L A K E M A J E S T I K FA R M S . C O M

B E E F AVA I L A B L E F O R P U R C H A S E I N D O W N T O W N C H AT TA N O O G A

|

F O R AVA I L A B I L I T Y C A L L 2 5 6 . 2 4 2 . 3 1 2 4

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Handheld Faves

The Spicy Mami LIL MAMA’S CHICAGO-STYLE HOAGY Ingredients

• 1 hoagy roll • Lil Mama’s house-made Cajun mayo • Spicy mustard • 2 slices pepper jack cheese • 6 oz. honey-roasted turkey • Lettuce, shredded • Tomato, sliced • Onion, sliced • Pickled jalapeños, sliced • Banana peppers, sliced • Drizzle of Lil Mama’s Famous Oil • Crushed red pepper • Parmesan Directions

Slice open a hoagy roll and gut some of the bread from the inside. Slather opposite sides with Lil Mama’s house-made Cajun mayo and spicy mustard. Add the pepper jack cheese and the honey-roasted turkey. Top with lettuce, tomato, onion, pickled jalapeños, and sliced banana peppers. Finish with a drizzle of Lil Mama’s Famous Oil, crushed red pepper, and Parmesan.

“I’m not really a huge spicy food person, but I know a lot of people who are, so I wanted to create a hoagy for them! You have your tangy, spicy ingredients like spicy mustard, banana peppers, and jalapeños balanced by the savory, spicy ingredients like the pepper jack cheese and the Cajun mayo. The tomatoes, lettuce, and onions add a nice freshness. The honeyroasted turkey that we put on all our hoagies and our famous oil let you know you’re eating a Lil Mama’s hoagy. All the ingredients work together to accomplish an explosion of flavor.”

– T I F F A N Y PA U L D O N - B A N K S , O W N E R

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Handheld Faves

Local Beef Burger MAIN STREET MEATS (MSM)

Ingredients

• 8 oz. MSM fresh ground beef patty • Salt and black pepper • 1 Niedlov’s whole wheat burger bun • 1 Tbsp. butter (room temperature) • 1 Tbsp. Dijon mustard • 1 Tbsp. Duke’s mayonnaise • 2 slices Gruyère cheese • 3 Tbsp. onions, caramelized • 1 piece MSM house bacon, cooked • 4 slices MSM house pickles Directions

Season the ground beef liberally with salt and black pepper. Form a patty and grill, marking both sides. Cook until juicy and medium. Spread butter on both cut sides of the bun and toast on the grill. Spread Dijon on the top bun and mayonnaise on the bottom.

While the patty is still on the grill, top with Gruyère, hot caramelized onions, and bacon. Place the burger patty with toppings on the bottom bun. Add pickles and top with the other bun.

“The Main Street Meats burger is an ode to what I think a burger really should be. It’s all about the beef – not about the toppings. Everything on this burger has a purpose and exists only to enhance the flavor of the beef. We make this burger with beef from whole animals that we buy, butcher, and grind every day so that we can showcase the amazing flavor of MSM’s ground beef.”

– ERIK NIEL, OWNER & CHEF

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Handheld Faves

The Holy Guacamole Burger URBAN STACK Ingredients

• 6 oz. Angus beef patty • 1 slice pepper jack cheese • 2 slices crispy bacon • 1 Niedlov’s hamburger bun • Lettuce, sliced • Red onion, sliced • Tomato, sliced • 1 scoop of Taco Mamacita house-made guacamole • Urban Stack house-made chipotle aioli

Directions

Grill Angus beef patty to your preferred temperature. Add pepper jack cheese to top while cooking. Fry bacon in a separate pan until crispy.

Add lettuce, red onion, and tomato to the bottom half of the bun, then place the cooked patty and bacon on top. Place a scoop of guacamole on the cheesy patty and top with a drizzle of chipotle aioli and the rest of the bun.

“The Guacamole Burger was one of our monthly promotional burgers, and boy was it an instant hit! The popularity of the burger after that first month found it a spot on our regular menu, where it’s been for years now.”

– M AT T N E L S O N , G E N E R A L M A N AG E R

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LIVABLE LUXURY

www.McCoyHomes.com 423 .668.0007 112 Jordan Drive, Chattanooga, Tennessee

The Business of Building

At McCoy Homes, we succeed because we listen to our clients. We collaborate with them and we work to meet their needs. We tailor the homebuilding experience - from design through construction - around them.

We invite our clients into our collaborative, multi-media conference

center, we provide a comfortable space for their children to play while they're here, and we make sure that they have access to the industry's best and most current materials and finishes through our comprehensive resource library.

The business of building a luxury, custom home really isn't all that complicated. You just have to be fully committed to a customer-first approach.

Billy McCoy

President + CEO

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Handheld Faves

The Ivory Tower TREMONT TAVERN Ingredients

• 2 slices sourdough bread • 1 slice cheddar cheese • Brie spread • 3 oz. roasted turkey • 1 oz. Genoa salami • Pepper jelly Directions

Lightly butter a skillet. Place a slice of cheddar on a slice of sourdough and a hearty layer of brie spread on the other slice. Put bread on skillet. Toast both slices open face until the cheese begins to melt. Add the turkey and salami. Spread a hearty layer of pepper jelly on the meats and press the slices of bread together. Toast on a skillet for 3-5 minutes, flipping halfway through.

“The Ivory Tower is a simplistic play on the classics. It offers the nostalgia of childhood but with an elevated flavor profile. The brie adds a quirky touch, while the pepper jelly provides an extra little kick. When it comes to creating things, you don’t have to reinvent the wheel.

The whole point of food is to be nourishing and comforting.”

– D AV I D M O R R I S , C O - C H E F

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SAY

hello TO YOUR DREAM HOME.

At the Austin Sizemore Team, we put our clients first in every aspect of our business. By perfecting the craft of real estate, participating in the betterment of our community, and taking great pride in the relationships we build - we work relentlessly to provide an exceptional client experience with an efficient, thoughtful perspective woven into every aspect of each transaction.

FROM LUXURY DWELLINGS TO REAL ESTATE INVESTING,

WE ARE CHATTANOOGA'S PROVEN REAL ESTATE PROFESSIONALS.

423.486.1900 2010 E

MAIN STREET

CHATTANOOGA,

TN 37404

@AUSTINSIZEMORETEAM WWW.AUSTINSIZEMORE.COM

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Handheld Faves

The Doggfather GOOD DOG * RECIPES AVAILABLE ON CITYSCOPEMAG.COM

Ingredients

• GOOD DOG Garlic Herb Cream Cheese* • GOOD DOG Perfect Pesto* • ¼ yellow onion, sliced into ¼-inch strips • ¼ green bell pepper, halved, seeded, and sliced into ¼-inch strips • ¼ (12 oz.) jar roasted red peppers, drained • ½ tsp. red wine vinegar • Salt and pepper, to taste • ¼ Tbsp. olive oil • 1 all-beef natural casing hot dog (or a veggie dog of your choosing) • 1 large hot dog bun (bratwurstor sausage-size buns are ideal)

Directions

Prepare Garlic Herb Cream Cheese and Perfect Pesto. Can be made ahead and kept in the refrigerator for 5 days.

Combine sliced peppers, onions, and drained roasted red peppers in a large bowl and season with red wine vinegar, salt, and pepper, then set aside. Set a large flat-bottom skillet or griddle on medium heat. Add olive oil to pan, then add in the peppers and onion. Cook until slightly charred and softened. Remove from pan. Return pan to medium heat and add hot dog. Cook, turning occasionally, around 3-4 minutes per side.

Spread one side of each bun with Garlic Herb Cream Cheese and place the hot dog on top. Spread Perfect Pesto along the hot dog, then top with the peppers and onion.

“Picking just one dog is tough, but I almost always come back to The Doggfather when someone asks what to try at GOOD DOG. The combination of ingredients may seem odd at first, but the flavors work so well together. It epitomizes what we try to do at GOOD DOG: Taking something classic, fun, and nostalgic like hot dogs and finding new and inventive ways to highlight their deliciousness. The name is also a nod to some tasty Italian-inspired ingredients and a flavor combination that we are sure Snoop himself would approve.”

– DOUG CHAPIN, DIRECTOR O F S P E C I A LT Y O P E R AT I O N S

PHOTOS BY RICH SMITH

It changes everything.

The ID.4 EV is unlike anything you’ve seen before.

Electric now looks as good as it feels.

VILLAGE VOLKSWAGEN

6001 International Drive Chattanooga, TN 37421 423.664.9718 www.villagevw.com

Play FUN & FLAIR

Clove at First Sight | Go Nuts!

Cooking in Good Spirits

PHOTO BY RICH SMITH

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CLOVE AT FIRST SIGHT Photography by RICH SMITH

Garlic is a magical ingredient. In addition to its delicious taste and intoxicating smell, garlic has a variety of health benefits and medicinal properties. It packs a lot of power for such a small plant!

Garlic is a staple in any kitchen, as you’ll see in the following recipes.

Here, local chefs share their favorite garlicky dishes and tips for cooking with the beloved aromatic.

SHRIMP SCAMPI

Events with Taste

T

his dish is a super simple and easy use of garlic and shrimp. The toasty, pungent flavor of the garlic and the sweet acidity of the lemon pairs perfectly with the rich fattiness of the cream. The dish can be finished from start to finish in 15 minutes!”

Michelle Huffman, Owner

PHOTO BY CASEY YOSHIDA FOR TSG CHAT TANO O GA VOLUME 8

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Clove at First Sight

SPAGHETTI

Jose Pureco, Chef

Community Pie

I

really love the flavor garlic brings to a dish. Since most of our recipes are inspired by Italian cuisine, we use a lot of garlic. Garlic is a little delicate and needs to be used carefully, especially in hot oil like in this recipe. You want to watch the garlic so that you bring out its flavor without burning it.”

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R E STAUR A N T S WE BUILD FASTER, SO YOU OPEN SOONER The sooner you’re open, the sooner you’ll make money. Every week closed could mean tens of thousands of dollars’ worth of business. P&C Construction is meticulous with staying on schedule, so you can trust that your doors will be open on time.

LET’S BUILD TOGETHER WWW.PC-CONST.COM

•

423-493-0051

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Clove at First Sight

BURRATA & SIMMERED TOMATOES

Alexis West, Executive Chef

Canyon Grill

D

elicate. Flavorful. Simple. This tomato, basil, and garlic dish is simmered down with white wine and topped with creamy Italian burrata. The simplicity of the recipe makes it very versatile and can be an added element of richness to any pasta dish.”

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Clove at First Sight

ROASTED SPICY GARLIC CHICKEN

Ruth Oehmig, Owner

Café on the Corner

F

or me, the fragrance and flavors in this dish evoke wonderful memories of family and friends gathering. The aroma of allspice, ginger, garlic, cloves, juniper, and nutmeg is exhilarating when you’re cooking with them. And when you’re eating this dish,

every bite is packed with distinct flavor.”

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So much more than a school, we’re

! y l i m Fa Pouring into the next generation is just one of the many reasons why we were voted the Best Private School in Chattanooga.

www.silverdaleba.org

It is our calling to their potential!

empower

play

Clove at First Sight

MUSHROOM-CRUSTED PRIME RIBEYE

Wilbur Cox Jr., Executive Chef

Wine Down Bistro

I 84

love cooking with garlic because it is one of the most versatile ingredients in the kitchen. From confit to fermentation, its uses are only limited by one’s own creativity.”

cityscopemag.com

Building the Most

Beautiful Pools in the World

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The Mark of Legendary Craftsmanship

WHY SETTLE FOR BASIC WHEN YOU COULD HAVE BRILLIANT?

423.508.8023 | EWTCATERS.COM cityscopemag.com

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Clove at First Sight

EGGPLANT STACK

Lloyd George, Chef

Acropolis Mediterranean Grill

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arlic confit is a staple for every home kitchen. The flavor is outstanding, and the health benefits of fresh garlic and olive oil make it perfect for many recipes.”

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Together we can step back and look at how you live. Allow me to use that knowledge to navigate you to the home that fits your lifestyle best. Whether you are looking for new construction, an existing home, downsizing, or listing your home, I’ll be your

REAL ESTATE PARTNER FOR LIFE. Experienced & Successful

A multimillion dollar real estate producer for more than 14 years, Paula has twice received her company’s Downtown Listing Agent of the Year Award and been voted Downtown Partner of the Year.

Real Estate, New Homes & Community Leader

Paula has served multiple terms on the Board of Directors of both the Greater Chattanooga Association of REALTORS® and the Multiple Listing Service. Paula is a multiple term member of the local Home Builders Association and has also been a member of its Executive Committee. She serves too on the Board of Directors of the Kidney Foundation of Greater Chattanooga.

Lifelong Clients & Happy Homeowners

Paula considers her greatest professional reward to be the hundreds of lifelong client relationships she has developed and welcomes the opportunity to become your real estate partner for life.

Call for a Home Valuation

(c) 423.595.5741 (o) 423.265.0088 Buying | Selling New Construction | Land

www.PaulaPalmerHomes.com

Come Dine With Us!

THANK YOU, CHATTANOOGA, FOR YOUR SUPPORT!

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Clove at First Sight

Recipes Shrimp Scampi EVENTS WITH TASTE Ingredients

• 3 Tbsp. olive oil • 3 cloves of garlic, minced • 1 lb. shrimp, peeled and deveined • 1 tsp. red pepper flakes • ¼ cup lemon juice • ½ cup white wine • ½ cup heavy cream • Salt and pepper, to taste • 3 Tbsp. basil chiffonade Directions

Add oil to a hot saucepan.

Add garlic and shrimp and cook for 2-3 minutes, turning shrimp over to cook through.

Add red pepper flakes and cook an additional 30 seconds. Add lemon juice and white wine, and reduce by half. Stir in heavy cream and reduce until the mixture is thick enough to coat a spoon, with pea-sized bubbles. Salt and pepper to taste. Stir in fresh basil. Serve over creamy polenta or cooked pasta.

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Spaghetti COMMUNITY PIE Ingredients

• 2 oz. infused olive oil • 1 tsp. garlic, minced • 8 oz. pasta sauce • 1 Tbsp. butter • 6 oz. cooked spaghetti • 1 Tbsp. basil chiffonade, plus extra for garnish • 2 oz. Parmesan, shredded

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Directions

Heat a large sauté pan and add infused olive oil. When oil is hot, add minced garlic and heat for 20-30 seconds. Add pasta sauce and allow to heat thoroughly. Add butter, spaghetti noodles, and basil chiffonade. Continue cooking until butter has melted and sauce has reduced a little, about 2 minutes. Plate spaghetti with tongs, top with remaining sauce from pan, and garnish with basil and shredded Parmesan.

For Infused Olive Oil: Ingredients

• 16 oz. extra-virgin olive oil • 6g basil leaves • 2 ½ Tbsp. crushed red pepper • 22 cloves of garlic, slightly smashed Directions

Add all ingredients to a stock pot and cook very low for 25 minutes. Remove from heat and strain.

For Pasta Sauce: Ingredients

• 15 lbs. super-ripe Roma tomatoes • 2 oz. extra-virgin olive oil • 3 Tbsp. kosher salt • 10 oz. infused olive oil* Directions

Cut the ends off of the tomatoes. Fill a large stock pot with enough water to blanch

the tomatoes. Bring water to a boil and place 8-10 tomatoes in the pot for 30 seconds, then transfer to an ice bath for 30 more seconds.

Repeat with all tomatoes.

Peel the tomatoes and cut in half. Remove the seeds over a strainer to save juice. In a large pot, add olive oil and let it get hot but not smoking. Add tomatoes, mash, and add salt. Bring tomatoes to a strong simmer, mashing and stirring on and off for 45 minutes. Turn off the heat and add infused olive oil.

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Burrata & Simmered Tomatoes CANYON GRILL Ingredients For the simmered tomatoes:

• 2 (28 oz.) cans of whole pomodoro (Italian) tomatoes • ¼ cup basil chiffonade • 1½ tsp. salt • ⅓ cup chicken stock • ⅓ cup white wine • ¼ cup garlic, minced For serving:

• Burrata • Black pepper, to taste • Basil oil • Fresh basil leaves, for garnish • Toast points Directions

Drain tomatoes and crush with your hands until they

are in bite-sized pieces. Be careful not to over-crush.

Add tomatoes, basil chiffonade, salt, chicken stock, white wine, and minced garlic to a pot. Simmer on low heat until liquids are reduced and it creates a loose sauce consistency. Serve the simmered tomatoes hot with a room-temperature burrata placed on top.

Top with fresh-cracked black pepper, a drizzle of basil oil, and basil leaves.

Serve with toast points.

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Marinated, Seared, & Roasted Spicy Garlic Chicken CAFÉ ON THE CORNER Ingredients

• ¾ cup brown sugar • ½ cup high-quality dark rum • 2 large lemons, juiced • 1 Tbsp. crushed peppercorns • 1 Tbsp. crushed allspice • 1 tsp. crushed red pepper • 1 Tbsp. whole juniper berries • 1½ Tbsp. crushed cloves • ½ tsp. nutmeg, grated • 1 tsp. ground ginger • 1 Tbsp. dried thyme • ¾ cup olive oil • Salt and pepper, to taste • 6 chicken wings • 6 chicken thighs • 6 cloves of garlic, cut in half

Clove at First Sight Directions

In a bowl, mix the brown sugar, rum, lemon juice, spices, and olive oil. Salt and pepper the chicken and add to a Ziploc bag with the marinade and halved garlic cloves. Place in fridge overnight. Remove, and sear thighs and legs in a pan until you have a brown crust. Place seared chicken parts in an oiled, oven-safe pan. Set oven to 375°. Cook for 20 minutes or until the temperature of the chicken reaches 165°.

Serve with coconut cilantro rice* and mango salsa*. * Recipes available on CityScopeMag.com!

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MushroomCrusted Prime Ribeye WINE DOWN BISTRO

For House Fermented Black Garlic: Ingredients

• 1 head of garlic • 4 cups water • Salt, to taste Directions

Place one head of garlic in a vacuum bag and seal on high until all air is removed. (If you do not have a vacuum sealer, a gallon Ziploc bag will also work.)

Place this bag in a fermentation chamber at 140° and ferment for 2 months or until the garlic has turned completely black. (It should smell like soy sauce and have a sweet aroma.) When fermentation is complete, remove the black garlic cloves from the skins. Place these cloves in a pot and cover with 4 cups of water.

Simmer until the garlic is super soft. Place this mixture into a high-powered blender and blend until super smooth. Season to taste with salt and reserve this mixture for later in the recipe.

For Garlic Pickled Okra: Ingredients

• 6 pieces of okra • 2 cups apple cider vinegar • 1 cup water • ½ cup sugar • 1 head of garlic Directions

Place okra in a Mason jar.

In a sauce pot, bring apple cider vinegar, water, sugar, and a head of garlic (sliced horizontally to expose the cloves) to a boil and pour over the okra in the jar.

Seal with a lid. Let stand at room temperature for at least 3 days.

For Mushroom-Crusted Prime Ribeye: Ingredients

• 1 (12 oz.) prime-grade ribeye • Salt and pepper, to taste • Mushroom crust* • 4 oz. oil • Popcorn purée* • 4 oz. butter • 3 garlic cloves • 1 sprig rosemary • 1 sprig thyme • Pinch of Maldon salt Directions

Bring your ribeye up to room temperature on a plate. (This will ensure even cooking of your steak.)

Once at room temperature, season heavily with salt and pepper and dip into the dried mushroom crust.

Coat evenly on both sides.

Meanwhile, heat a cast-iron pan on high until it begins to smoke. Add oil, then begin to cook steak starting with the fat cap side down to help render out the fat.

Once fat cap is rendered and caramelized, flip it to the other side and cook it until caramelized. Flip the steak over, add the remaining mushrooms, and roast the pan in the oven until the internal temperature of the steak is 120° (roughly mid-rare). Meanwhile, in a small sauce pot, warm the popcorn purée. Remove the steak from the oven, place back on the burner over high heat, and add the butter, garlic cloves, and sprigs of rosemary and thyme.

Allow the butter to brown in the pan and tilt pan toward yourself at a 45-degree angle. Baste the steak and mushrooms in the garlicand herb-infused brown butter. Remove the steak and mushrooms from the pan and allow the meat to rest for roughly 5 minutes, preferably on a resting rack.

While the steak is resting, remove the okra and garlic from Mason jar and slice the okra long ways to expose the seeds. Remove some of the pickled garlic from the skins as well. Add ribeye to the plate. Drop dollops of the black garlic mixture on the plate and top with okra.

Finish with an optional sprinkle of Maldon salt over everything. *Recipes available on CityScopeMag.com!

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Eggplant Stack ACROPOLIS MEDITERRANEAN GRILL Ingredients

• 1-2 medium eggplants, peeled • 1 egg, beaten • Equal parts seasoned flour

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and panko breadcrumbs, for coating • 2 Tbsp. olive oil • 1 Tbsp. garlic oil • Garlic confit bulbs* • 1 handful mushrooms (white or cremini), sliced • 1 handful fresh spinach • 4-5 sun-dried tomatoes, julienned • Fresh mozzarella • Basil pesto Directions

Slice 1-2 medium eggplants into circles – not planks.

Dredge eggplants in egg wash (made with one beaten egg) and a combination of equal parts seasoned flour and panko breadcrumbs.

(You can omit this step to make the dish gluten-free.)

Sauté the coated eggplant circles in olive oil, then set on paper towels. In a separate skillet, add garlic oil and sauté several confit garlic bulbs, mushrooms, spinach, and sun-dried tomatoes. Cook until the spinach is just wilted. Top the eggplant circles with the vegetables and garlic mixture and finish with slices of fresh mozzarella and a basil pesto drizzle.

For Garlic Confit: Ingredients

• 3-4 heads of garlic, peeled • 1 cup extra-virgin olive oil • Sprigs of fresh rosemary or thyme (optional) Directions

Sauté heads of garlic over low heat. Add olive oil and cook until cloves are golden and soft. (You can add sprigs of fresh rosemary or thyme to make the oil more flavorful.) Cool and store garlic in Mason jars covered in the reserved oil. Can store for up to 3 months in the refrigerator. cityscopemag.com

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If you’re in search of a way to add some delicious crunch and nutty flavor to your dessert repertoire, look no further. From cookies and cakes to puddings and crisps, these sweet and nutty local recipes are sure to be a hit with all of your family and friends.

Photography by EMILY PÉREZ LONG

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Go Nuts!

LESLIE GOFF’S PUMPKIN WHOOPIE PIES WITH CANDIED PECANS Yields: 16 servings Ingredients

For the cakes: • 1½ cups all-purpose flour • ½ tsp. baking powder • ½ tsp. baking soda • ½ tsp. salt • 1 tsp. ground cinnamon • ½ tsp. ground ginger • ¼ tsp. nutmeg, freshly grated • ¼ tsp. ground cloves • 1 cup packed light brown sugar • ½ cup vegetable oil • 1 (15 oz.) can puréed pumpkin (not pie filling) • 1 large egg • 1 tsp. pure vanilla extract For the pecans: • 2 Tbsp. packed light brown sugar • Pinch of salt • ½ Tbsp. water • ½ cup pecans For the filling: • 8 oz. cream cheese, softened • 1 stick unsalted butter, softened • Pinch of salt • 1½ to 1¾ cups confectioners’ sugar • 1 Tbsp. bourbon (or substitute 1 tsp. vanilla extract) Directions

For the cakes: Preheat oven to 350°. Line 2 large baking sheets with parchment paper.

Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.

Mix together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.

Using a 1-oz. cookie scoop or Tbsp. measure, drop a scant scoop’s worth of batter or 2 scant Tbsp. of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart.

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Bake until springy to the touch, 14-18 minutes.

Transfer cakes to rack to cool.

Form and bake remaining batter on the other parchment-lined sheet. It should yield about 32 cakes.

Leave oven on.

For the pecans: Line a small sheet pan with parchment paper.

Stir together sugar, salt, and water in a small saucepan.

Heat over medium heat until sugar dissolves, then bring to a boil. Stir in pecans.

Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.

Cool completely on pan on a rack.

Coarsely chop candied pecans.

For the filling: Beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth.

Add confectioners’ sugar and bourbon and mix on low speed until smooth.

Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.

For assembly: Spread 1 heaping Tbsp. of filling on flat side of a cooled cake, then top with another cake. Repeat with remaining cakes.

Gently press pecans onto filling around the middle of each whoopie pie to help them adhere to filling.

sidetrackhere.com 423-414-2690

boathousechattanooga.com 423-622-0122

sugarsribs.com 423-826-1199

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Go Nuts!

G A I L L E M M E R T’ S P U M P K I N C R I SP Yields: 8-10 servings Ingredients

For the cake: • 1 (15 oz.) can pumpkin • 1 cup evaporated milk • 1 cup sugar • 1 tsp. vanilla extract • ½ tsp. ground cinnamon • ½ tsp. ground nutmeg • 1 pkg. butter yellow cake mix • 1 cup pecans, chopped

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• 1 cup butter, melted • Whipped cream (optional) Directions

Preheat oven to 350°.

Stir together pumpkin, evaporated milk, sugar, vanilla extract, cinnamon, and nutmeg and pour into a greased 9x13 pan.

Sprinkle cake mix evenly over pumpkin mixture, then top with pecans. Drizzle butter evenly over the top.

Bake for 1 hour or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve with whipped cream and sprinkle with nutmeg if desired.

PHOTO BY RICH SMITH

Guiding You to Financial Independence

We’ve got one goal in mind: Yours.

Designing and implementing a personalized financial plan simplifies your life and gives you peace of mind about being prepared for the future.

633 Chestnut Street, Ste 1100 | Chattanooga, TN 37450 | 423-385-1411 | SternerFinancialGroup.com

John Sterner uses The Sterner Financial Group as a marketing name for doing business as representatives of Northwestern Mutual. The Sterner Financial Group is not a registered investment adviser, broker-dealer, insurance agency or federal savings bank. Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM)(life and disability insurance, annuities, and life insurance with long-term care benefits) and its subsidiaries. John Sterner, is an Insurance Agent of NM. Investment advisory services provided as an Advisor of Northwestern Mutual Wealth Management Company®, Milwaukee, WI, a subsidiary of NM and a federal savings bank.

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Go Nuts!

C A S AL C UI N C ROW’S C RAN BER R Y A LMOND C O OKI E S WITH D ARK CHOCOLA TE

Yields: 2 dozen cookies Ingredients

• 268g light brown sugar • 191g white cane sugar • 2 sticks unsalted butter, softened • 3 eggs • 1½ tsp. vanilla extract • 440g all-purpose flour • 8g baking soda • 7g kosher salt, coarse ground • 1 cup unsalted almonds, roughly chopped • 1 cup dried cranberries • ½ cup dark chocolate chips Directions

In a large bowl, combine the sugars and butter. Beat together until smooth, then beat in 1 egg at a time until each is fully incorporated. Add the vanilla.

Mix the flour, baking soda, and salt in a separate bowl, then add it to the butter mixture and mix until fully incorporated. Next, fold in the almonds, cranberries, and chocolate chips until just mixed.

Scoop out the cookies onto either a nonstick cookie sheet or a baking sheet with parchment paper – about 3 Tbsp. of dough apiece. Cookies should be at least 1 inch apart.

Bake cookies at 325° for 25 minutes for large cookies. They are done when the edges are lightly browned and the tops are brown and flat.

NOTES This recipe uses grams as its unit of measure, so a scale is a must for perfection. If allergic to almonds, you can substitute walnuts. Alternatively, nuts may be left out altogether. Simply increase the cranberries and chocolate chips.

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DAWN KELLY’S SWEET POTATO BREAD PUDDING

Yields: 8-10 servings Ingredients

For the bread pudding: • 3 Tbsp. butter • 1 large sweet potato • ¾ cup + 2 Tbsp. brown sugar, divided • 1½ tsp. cinnamon, divided • 2⅔ cup milk, scalded • 3⅓ cups brioche bread, cubed • 1 (8 oz.) can pineapple bits, drained (optional) • 5 extra large eggs • ¼ cup white sugar • 1½ tsp. vanilla extract • ¼ tsp. nutmeg • ¼ tsp. cardamom • 1 cup pecans, chopped • Marshmallows (optional) For the drizzle (optional): • 7 Tbsp. butter, softened • 8 oz. cream cheese • 2 Tbsp. milk • ½ tsp. vanilla • 1½ cups powdered sugar • ¼ tsp. salt Directions

For the bread pudding: Preheat oven to 300°. Generously butter a 9x13 baking dish. Prepare a water bath by filling a larger baking dish less than halfway with water and placing it in the oven to heat.

Peel and cube sweet potato and boil until fork-tender. When mostly cooled, toss in 2 Tbsp. brown sugar and ½ tsp. cinnamon.

Begin scalded milk. Set aside when done to cool slightly.

Fill the buttered dish with bread cubes, and then scatter the sweet potato cubes and pineapple bits.

In a separate bowl, beat together eggs, white sugar, and vanilla. Gradually add in scalded milk, whisking continuously. Be careful not to

(TOP RIGHT) PHOTO BY RICH SMITH

add hot milk too quickly, as it will cook the eggs. Pour over bread. Using the back of a large spoon, be sure all bread is gently pushed into the wet mixture.

Combine ¾ cup brown sugar, 1 tsp. cinnamon, nutmeg, cardamom, and pecans, then sprinkle over the top. Optional marshmallows may be added at the last 10 minutes, or added after baking and toasted lightly using a kitchen torch.

Place baking dish in water bath and bake for 50-60 minutes or until a knife inserted in the center comes out clean.

For the optional drizzle: Cream together butter and cream cheese, then add milk and vanilla. Gradually add powdered sugar and salt and mix until smooth. Place in a plastic bag, snip the corner, and drizzle/pipe over the warm bread pudding.

Serve warm. cityscopemag.com

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Go Nuts!

JA C LYN G LAS S ’ S CARROT CAK E Yields: 12 servings Ingredients

For the cake: • 2 cups all-purpose flour • 1 tsp. baking powder • 1 tsp. baking soda • 1 tsp. salt • 1 Tbsp. cinnamon • 4 eggs, beaten • 2 cups granulated sugar • 1 cup canola or vegetable oil • 2 tsp. vanilla • ½ cup pecan halves (optional) • 2 cups carrots, finely shredded • 2 (8 oz.) cans crushed pineapple, drained (or ⅔ cup unsweetened applesauce) • ¾ cup sweetened coconut (optional) • ½ cup baking raisins (optional) For the frosting: • ¾ cup salted butter, room temperature but still firm • 12 oz. cream cheese, room temperature but still firm • 1½ tsp. vanilla extract • 4-5 cups powdered sugar • ¾ cup toasted pecans, finely chopped Directions

For the cake: Preheat oven to 350°.

Grease two 9-inch cake pans with shortening or spray. Line bottoms with parchment and grease again. Add about a Tbsp. of flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.

In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.

In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.

Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.

Mix the dry ingredients into the liquid until combined. Stir in shredded carrots, pineapple, and optional coconut, raisins, and pecans until evenly dispersed.

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Divide batter equally between the 2 prepared pans.

Bake for 35-37 minutes until an inserted toothpick comes out clean.

Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat, and it should release. Remove parchment paper and let cakes cool completely.

Frost cooled cakes and then garnish with toasted pecans.

For the frosting: With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes).

Add vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy.

Cover with plastic wrap and place in fridge for 30 minutes. Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.

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meatthesouth.com •

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Cooking in Good Spirits Photography by SARAH UNGER

When you’re out for a night on the town, the bartender may ask, “Shaken or stirred? On the rocks or neat?” But in these local Chattanooga kitchens, you can enjoy your favorite spirits by the spoonful. Varieties of whiskey, tequila, and beer give these recipes a special oomph in the flavor department.

Enjoy these spirituous treats and remember – cook responsibly.

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Cooking in Good Spirits

“This jam is a sweet reminder of our precious family and friends, whom we are blessed to be able to share it with. We hope that you and your family will enjoy canning some of this delicious sweetness and sharing it with those close to you!”

Strawberry Margarita Jam JENNIFER HOUSTON, O O LT E W A H

Makes 7 half-pint jars Ingredients

• 3 cups strawberries, crushed (6 cups, whole) • ⅔ cup lime juice • ½ cup tequila • ¼ cup triple sec • 6 cups sugar • 1 foil pouch liquid fruit pectin • 1 tsp. lime zest Directions

In a large heavy pot, mix strawberries, lime juice, tequila, and triple sec. Gradually add sugar, stirring to mix. Bring to a rolling boil, stirring constantly.

Add pectin and lime zest.

Return to a rolling boil, and continue to stir. Boil hard for 1 minute. Turn off the heat, and skim off the foam.

Ladle hot jam into hot, sterilized jars. Add jar lids and rings.

Process filled jars in boiling water canner for 5 minutes. Remove from the canner and cool. Cover with a towel during the cooling process. Leave jars alone for 24 hours to let pectin completely set.

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At Wamack Homes, we have deep experience pairing people with the houses that will come to life for them.

Whether you’re listing your property or looking for your dream home, you’ve come to the right place.

KEVIN WAMACK

Affiliate Broker

C. 423 290 8711 O. 423 265 0088

wamackhomes.com

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Cooking in Good Spirits

"Growing up in Lynchburg, Tennessee, my grandmother used a variety of liquors in her everyday cooking. Her efforts were quite inspiring – and this recipe is no exception. Here's to hoping you enjoy eating this Motlow Tennesee Whiskey pie as much a I enjoy making it.

Cheers!"

Motlow Tennessee Whiskey Pie B E T H E M O T L O W, D AY TO N

Ingredients

• 1/2 stick salted butter • 2 eggs, beaten • ½ cup sugar • ½ cup light Karo syrup • 1 Tbsp. pure vanilla extract • 4 oz. Tennessee whiskey • ½ cup pecan halves, broken into large pieces • ½ cup bittersweet chocolate chips • 1 shallow pie crust • ½ tsp. sea salt • Whipped cream for topping Directions

Preheat the oven to 350°.

Mix the first 6 ingredients in a bowl to create the liquid mixture.

Spread pecans and chocolate chips on the bottom of the pie crust.

Pour liquid mixture over chocolate chips and pecans.

Bake for 35 minutes.

As soon as you remove the pie from the oven, sprinkle the sea salt on top.

Serve warm, with fresh whipped cream on the side.

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McDonald, TN

LOCALLY OWNED & OPERATED - ALWAYS THE RIGHT CHOICE

Offering outstanding customer service by way of unmatched quality, beautiful designs, and friendly professional service for over 49 years POOL CONSTRUCTION | POOL RENOVATION | CUSTOM SPAS | RESIDENTIAL & COMMERCIAL OUTDOOR LIVING SPECIALISTS - POOL HOUSES, KITCHENS & BARS, FIREPLACES & FIRE PITS

423.298.4002 | www.aquariumpools.com

All you need is love.

We know that the secret to our pies isn’t just incredible ingredients: it’s also our love for the locals. Thank you for being a community that supports small businesses like ours.

LU P I . C O M @lupispizzapies

cityscopemag.com

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Cooking in Good Spirits

Stout Beer Ice Cream ANGELA BALLARD, HIGHL AND PARK

Makes 1 quart Ingredients

• 12 oz. Guinness or a locally brewed stout beer • 2 cups heavy cream • 2 cups whole milk • ¾ cup sugar • 1 tsp. vanilla paste or real vanilla extract • 6 egg yolks

“I first had this rich ice cream when my husband and I were traveling in Ireland, where Guinness beer was born. We love making it with locally brewed stouts. It’s terrific in beer floats, too, as a decadent dessert cocktail that’s creamy and malty with hints of coffee and chocolate flavors.”

Directions

In a saucepan over medium-low heat, simmer the stout beer for 10 minutes or until reduced by more than half.

Remove from heat and allow to cool.

In a heavy saucepan over medium heat, combine the cream, milk, sugar, and vanilla. Heat until small bubbles begin to form at the edge. Remove from heat.

In a medium bowl, beat the egg yolks. Add 1 cup of the cream mixture, whisking to combine. In small amounts, pour the egg mixture into the cream mixture, stirring constantly.

Return to the stove at medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approximately 5 minutes).

Remove from heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing the wrap against the surface of the liquid to prevent a skin from forming. Refrigerate for a minimum of 2 hours, preferably overnight.

Add the stout beer reduction to the cream mixture and whisk to combine thoroughly.

Pour into the canister of an ice cream freezer, and freeze following the manufacturer’s instructions.

Transfer to an airtight container and freeze until ready to serve.

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PHOTO BY RICH SMITH, HEADSHOT BY MEGHAN CAMPBELL

Cooking in Good Spirits

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“A friend from Minnesota showed me this dish he served at his restaurant. I love to smoke and grill meats, and these mushrooms go with steak, chicken, or pork. The fire from the Jack Daniels is really fun for entertaining friends and making a statement that dinner is about ready to eat.”

Whiskey Mushrooms D AV E P O L I S K Y, EAST BRAINERD

Ingredients

• ¼ cup salted butter • 16 oz. baby bella mushrooms, sliced • 2 cloves garlic, minced • 1 shallot, minced • 1 shot Jack Daniel’s whiskey Directions

Melt butter in a pan over high heat. Add mushrooms, garlic, and shallot.

Cook on high heat 10-15 minutes.

Add one shot of Jack Daniels, and light immediately with a long-handled lighter.

Cook for another 3-5 minutes.

Add fresh parsley, salt, and pepper if desired.

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Cooking in Good Spirits

Beer Can Chicken JILL ALLEN, L O O KO U T M O U N TA I N

“We love the simplicity and versatility of the beer can chicken when casually entertaining, as it always turns out great. There are so many sides that pair well with this – macaroni and cheese, baked beans, green beans, coleslaw, kale salad.”

Ingredients

• 1 4-5 lbs. whole chicken • 6 Tbsp. Meat Church Honey Hog BBQ seasoning • 1 can of your favorite beer, minus 4 big sips For the barbecue sauce: • 1 (8 oz.) can tomato sauce • 1 (6 oz.) can tomato paste • ½ cup water • ¼ cup honey, agave, or molasses • 2 Tbsp. brown sugar • 1/3 cup apple cider vinegar • 1 tsp. Meat Church Honey Hog BBQ seasoning • 2 Tbsp. Worcestershire • 1 tsp. smoked paprika • ½ tsp. garlic powder • ½ tsp. white pepper • ¼ tsp. onion powder • 1 tsp. liquid smoke (optional) Directions

Prep the chicken. At least 4 hours (but no more than 8 hours) before cooking, season the chicken all over with Meat Church Honey Hog seasoning, including the cavity of the bird. Remove any giblets. Refrigerate seasoned bird until 30 minutes to an hour before cooking.

Make barbecue sauce. Combine all ingredients in a medium saucepan over mediumlow heat for 10-15 minutes, whisking occasionally and adding more water for desired consistency. Allow to simmer over low heat for 20-25 minutes more. There will be plenty for basting and dipping.

Prepare a charcoal grill or smoker for 350° and indirect heat. Place chicken over an open beer can in the stand.

Transfer the stand with beer and chicken to the grill and close the grill cover. Cook for 45 minutes or until the internal temperature reaches 145°. Baste the bird with barbecue sauce. Continue cooking for 45 minutes longer or until the internal temperature reaches 165°. Remove your chicken from the grill, and let it rest for 15 minutes. Serve with your favorite coleslaw.

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Pour

COCKTAILS & WINE

Serving Up Sparkles | Raise Your Glass

PHOTO BY SARAH UNGER

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Serving Up Sparkles Every cocktail connoisseur has that one recipe in their arsenal that offers up opulence and has the power to make anyone who tries it feel like they are sipping something special. Here, area establishments share their favorite carbonated cocktail recipes so that you too can be serving up sparkles in style.

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Cherokee

Rose

By James York at The Creag

Ingredients

• 2 oz. Tito’s vodka • 1/2 oz. house-made strawberry syrup • 1/2 oz. house-made mint syrup • 1/2 oz. fresh-squeezed lemon juice • Sofia sparkling rosé Directions

Combine vodka, syrups, and lemon juice in a cocktail shaker with ice and shake to combine. Strain into a coupe glass and top with sparkling rosé. Garnish with a sprig of fresh mint.

PHOTOS BY RICH SMITH

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Fall Impressionism Spritz

By Devin Chaprick at Common House

Ingredients

• 1 oz. Lo-Fi Gentian Amaro • 1/2 oz. Wheatley vodka • 2 dashes Angostura bitters • 2 dashes Peychaud’s bitters • 3 oz. Fever-Tree tonic water Directions

Add Gentian Amaro, vodka, and bitters to a wine glass. Fill with ice and top with tonic water. Stir to combine and garnish with an orange twist.

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PHOTOS BY SARAH UNGER

LUXURY LAKEFRONT LIVING

Contact us to learn more about this beautiful property!

THE MOUNTAIN GIRLS - KELLER WILLIAMS REALTY

(423)228-0229 (C) - (423)664-1900 (0) THEMOUNTAINGIRLS.COM THEMOUNTAINGIRLS@GMAIL.COM EACH OFFICE IS INDIVIDUALLY OWNED AND OPERATED

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Stanton’s 75

By Ryan Smith at The Rosecomb

Ingredients

• 3/4 oz. PostModern Spirits giniferous gin • 1/4 oz. Cappelletti aperitivo

• 1/2 oz. lemon juice • 1/2 oz. raspberry syrup • Sparkling wine

Directions

Add all ingredients except sparkling wine to a cocktail shaker with ice and shake to combine. Strain into a chilled coupe glass and top with sparkling wine. Garnish with a lemon twist.

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PHOTOS BY EMILY PÉREZ LONG

Summer Night Flashback Ingredients

• 11/4 oz. Bacardi dragonberry rum • 3/4 oz. lime juice • 1/2 oz. grenadine • 6 mint leaves • 1 jalapeño slice • Ginger ale Directions

Add rum, lime juice, grenadine, mint, and jalapeño slice to a cocktail shaker and shake for 20 seconds to combine.

Dirty pour (empty all contents of the shaker without straining) into a glass and top with ginger ale. Garnish with a strawberry and sprig of mint.

By Lowell Chappell at MOXY

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Sloe Peach

By Jacob Shourd at Stills + Mash

Ingredients

• 11/2 oz. vodka • 1 oz. sloe gin • 1/2 oz. peach syrup • 1/2 oz. lemon juice

• 1/2 oz. lime juice • Egg white • Soda water

Directions

Combine all ingredients except soda water in a cocktail shaker and dry shake to combine. Add ice and shake once more to chill. Strain into a Collins glass or Champagne flute and top with soda water. Garnish with lemon or lime wedge.

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PHOTOS BY SARAH UNGER

Educating Chattanooga’s Future Culinary Professionals Have you ever hoped to tickle the taste buds of your friends and families with your culinary skills?

Or manage one of Chattanooga’s best restaurants? Or maybe you want to operate your own food truck business?

ChattState’s culinary students practice at the state-of-the-art Michael P. Hennen Hospitality Center at Chattanooga State to learn everything it takes to run a successful restaurant from flavor pairings, nutrition, and food artistry to service excellence and even management of the business.

chattanoogastate.edu 11-68-404002-111-9/21/jp - AD - Chattanooga State does not discriminate on the basis of race, color, religion, creed, ethnicity or national origin, sex, disability, age, status as a protected veteran, or any other protected class. See our full EEO statement at chattanoogastate.edu/eeo-statement.

Evening in Kingston

By Luke Pigott at Night Pearl

Ingredients

• 3/4 oz. Pusser’s navy rum • 1/2 oz. Select aperitivo (or Campari) • 1/2 oz. Cynar • 2-3 oz. sparkling wine Directions

Add all ingredients except sparkling wine into a cocktail shaker, add approximately 1 cup of cracked ice, and shake.

Strain drink into a chilled coupe glass, and top with sparkling wine. Express an orange peel over the drink, run it along the rim of the glass, and then place on top for garnish.

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PHOTOS BY EMILY PÉREZ LONG

Serving up Sparkles

The Austin Mule

By Megan Steventon at STIR

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Ingredients

• 2 oz. Tito’s vodka • 2 oz. house-made ginger syrup • 1 oz. simple syrup • 1 oz. lime juice Directions

Combine all ingredients in a cocktail shaker and shake for 20 seconds. Strain into a glass and carbonate the entire mixture using at-home carbonation equipment and purified water. If you do not have a carbonation system, add a splash of club soda for a little fizz. Pour drink into a classic copper mug and garnish with a lime wedge.

PHOTOS BY RICH SMITH

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Gimme The Blues

By Valerie Welch at Gate 11

Ingredients

• 1 oz. Gate 11 Infame Blanche Absinthe • 1/2 oz. lemon juice • 1/2 oz. house-made lavender syrup • 1 oz. house-made blueberry syrup • Mineral water Directions

Add absinthe, lemon juice, and syrups to a cocktail shaker with ice and shake to combine. Pour into a wine glass and top with mineral water. Garnish with skewered blueberries and a basil leaf.

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PHOTOS BY RICH SMITH

We Know the Recipe for a Successful Home Transaction Diane Patty Director of Residential Services Lisa Brown Director of Commercial Services

1830 WASHINGTON STREE T CHAT TANOOGA , TN 374 08 423-664-1900 | 423-504-5006 CHAT TANOOGAPROPERT YSHOP.COM *Each Keller Williams is independently owned and operated.

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It Takes Two to Mango

Ingredients

By Nelson Taylor at The Bitter Alibi

Directions

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• 1/2 oz. fresh-squeezed lemon juice • 1/2 oz. simple syrup • 11/2 oz. mango nectar • Champagne Add lemon juice, simple syrup, and mango nectar to a shaker and shake for 20 seconds to combine. Strain into a glass and top with Champagne. Garnish with a lemon twist.

PHOTOS BY RICH SMITH

Mr . Businessman

By Nick Vallot at Flying Squirrel

Ingredients

• 1/4 oz. Amaro di Angostura • 1/4 oz. St. George raspberry liqueur • 1/4 oz. Giffard Abricot du Roussillon • Sparkling rosé Directions

Combine first three ingredients in a cocktail shaker with ice and shake to combine. Strain into a flute glass and top with sparkling rosé. Garnish with a torched grapefruit peel.

PHOTOS BY SARAH UNGER

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The Botanist Ingredients

• 1 oz. gin • 1/2 oz. lemon juice • 1 oz. blackberry rhubarb compote • Sparkling wine Directions

Add gin, lemon juice, and compote to a cocktail shaker and shake to combine. Strain into a coupe glass and top with sparkling wine. Garnish with a lemon twist.

By Maya Daley at Old Gilman Grill

PHOTOS BY SARAH UNGER

Serving up Sparkles

Venetian 75

By Ross Duvall at Company

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Ingredients

• 11/2 oz. Castle & Key Roots of Ruin gin • 1/2 oz. grapefruit juice • 1/2 oz. orange oleo syrup • 1/2 oz. Aperol • 3-4 oz. prosecco or other dry sparkling wine Directions

Combine all ingredients except prosecco in a cocktail shaker. Add ice and shake for 5 seconds. Fine-strain into a champagne flute or coupe glass and top with prosecco.

Garnish with an orange or grapefruit peel.

PHOTOS BY EMILY PÉREZ LONG

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Amaro Amore

By Parker Goodner at Chattanooga Whiskey

Ingredients

• 3 oz. prosecco • 2 oz. Chattanooga Whiskey Batch 020: Citrus Infused Amaro • 1 oz. soda water

• 2 dashes Angostura bitters • Squeeze of fresh orange

Directions

Add prosecco, Batch 020: Citrus Infused Amaro, and soda water to a glass filled with ice and stir.

Top with bitters and a squeeze of orange to taste.

Garnish with an orange peel.

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PHOTOS BY CREATIVE REVOLVER

Helping clients buy and sell homes of every taste!

O 423.664.1900 | C 423.508.5986 1830 Washington Street Chattanooga, TN 37408 thebekahcochranteam WWW.BUSYBEKAH.COM

Each Office Independently Owned and Operated

Now Seating Our New Dining Deck

205- C M A N U FAC T U R E R S R OA D ~ F O O DW O R KS R E S TAU R A N T. C O M ~ 4 23 - 752 - 74 87 Serving Lunch & Dinner Seven Days a Week Open Daily at 11 A.M. Brunch Served Saturday Until 4 P.M. & Sunday All Day 10 A.M. – 5 P.M.

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Bourbon Spritz

By Cristian Caridad at Hennen’s

Ingredients

• 1½ oz. Jefferson’s Reserve Single Barrel whiskey • 1 oz. Aperol

• ¾ oz. fresh-squeezed lemon juice • ½ oz. simple syrup • Prosecco

Directions

Add all ingredients except prosecco to a white wine glass with ice and stir to combine. Add a splash of prosecco and garnish with an orange peel.

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PHOTOS BY EMILY PÉREZ LONG

Mexican Shakedown

By Danielle Ford at Wiseguy Lounge

Ingredients

• 1 egg white • 1 cucumber wheel • 1 oz. Monte Alban tequila • ½ oz. Llord’s black raspberry liqueur • ¾ oz. simple syrup • ¾ oz. lemon juice • Soda water Directions

Add all ingredients except soda water to a cocktail shaker with 2-3 ice cubes and shake for 20 seconds. Strain into a highball or pint glass filled with ice and top with soda water. Garnish with a sprig of torched rosemary.

PHOTOS BY RICH SMITH

RAI S E YOUR GLASS

LAUREN LAMACCHIA Fine Wine Manager Athens Distributing Company

A few of the Chattanooga area’s experts share their top choices for wine in 2022 – plus, tips on how to pair, pour, and savor flavor like a sommelier.

SPARKLING

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1. Roederer Estate Brut Anderson Valley, California Establishing itself as one of California’s premier sparklers, the Roederer Estate Brut builds on the 200-year-old winemaking tradition begun by their French counterpart, Champagne Louis Roederer – makers of the famed Cristal. This wine is crisp and elegant with complex pear, spice, and hazelnut flavors, and it’s fresh and lightly fruity with elegant bubbles that roll across your palate. This is a perfect bottle to pop open for a date night or celebrate a great achievement, but don’t forget that the Roederer Estate Brut is not just for toasting!

It’s also wonderful for brunches, sushi, and my all-time favorite: fried chicken.

WHITE

2. Gundlach Bundschu Dry Gewürztraminer Sonoma Coast, California “GunBun” for short, Gundlach Bundschu is California’s oldest continuously family-owned winery to date. All of their wines are exquisite, but their Gewürztraminer is one that stands out. Full-bodied and bone-dry, the bright finish offers lingering lemon-lime flavors, a hint of nuttiness, and classic varietal spice. Enjoy this wine with a wide array of foods, including anything with some spice, and don’t forget a bottle for Thanksgiving. This wine is a sure crowd-pleaser.

RED

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3. Girard Artistry Red Blend Napa Valley, California

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Napa Valley-based Girard could easily have the motto “high-quality wines at affordable prices.” For over four decades, Girard has produced a red blend from their best barrel lots using the five primary Bordeaux varieties: Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and Petit Verdot. It is in the blending process of this wine that they feel “Artistry” finds its best representation. This wine is fresh and focused with aromas of red fruit on the nose, while blackberry, cherry, and notes of coffee on the palate lead to a long and velvety finish. This wine makes a great pairing for fattier cuts of meat, such as ribeye or braised short ribs.

ROSÉ

4. Mont Gravet Rosé Languedoc, France Mont Gravet Rosé is made from a grape called Cinsault that is sourced from Languedoc, which is located in Southern France. It is a wonderfully fresh and fruit-forward dry rosé with lovely aromas and notes of raspberry and blackberry on the nose and palate that will leave you wanting more after every sip. It is a wonderful “anytime” wine and a delicious aperitif.

It’s a great pair with salads, fish, and even barbecue. This wine is affordable and delicious, which is my all-time favorite pairing.

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ALISON MATERA, WSETdip General Manager Riverside Wine & Spirits

1 SPARKLING

1. Castell de Sant Pau Cava Brut Nature, Méthode Traditionnelle NV Penedès, Spain

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This lovely, crisp, and refreshing bubbly is made in the trendy style of the most sought-after grower champagnes: with no dosage or added sugar (thus the “brut nature” nomenclature).

It’s produced with Macabeo, Parellada, and Xarel-lo grapes from Cava DO (CataloniaPenedès). A bright floral and yeasty nose opens to a soft and citrusy palate sporting notes of green apple, pie crust, and lemon zest. It has a beautifully dry and balanced finish that has ample round richness thanks to a full 24 months on the lees. This is yet another example of why Cava is a favorite sparkling wine for budget-conscious wine lovers.

WHITE

2. Exmuros Terre de Brézé Saumur Blanc 2019 Loire Valley, France Terre de Brézé is a white wine revealing a beautiful pale yellow color with golden reflections.

You’ll find a balanced nose bringing complexity around citrus fruits. On the palate, it is lively with pleasant length, exciting the taste buds with fresh stone fruit and flint flavors. This Chenin Blanc of noble origin captivated me from the first nose with a mineral bouquet – fine and elegant. Its aromas of quince jelly titillate the wet stone, and its long, juicy finish with lime blossom and fresh almond is a delight.

RED

3. Château Guiot Numa 2015

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Costières de Nîmes, France This is one of my favorite wineries in the Rhône. Here, you’ll find 95% Syrah and 5% Grenache from 50-plus-year-old vines. Double-sized barrels (500L) are used to lessen the oak impact, and only 20% new oak is used. The Syrah explodes with aromas of violets, dark blackberries, and cherries along with cocoa and smoky anise notes, which is backed up by the juicy, peppery Grenache. Whiffs of sun-dried thyme and eucalyptus accent intensely ripe cassis and mulberry in this glossy, concentrated wine. It’s luscious and fruit-forward yet nuanced by lingering veins of violet candy and bramble. Persistent but neatly integrated tannins frame the finish. It drinks beautifully already but should hold through 2025.

4

ROSÉ

4. Manzone Vino Rosato 2020 Piemonte, Italy Nebbiolo Rosato is from Piemonte in Northwest Italy. The local Nebbiolo grape is also used to make the famous reds Barolo and Barbaresco. Nebbiolo Rosato is dry, crisp, floral, and mineral. This wine is deep pink, and you’ll find classic Italian red berry flavors with delicate notes of spice, flower, and cherry. It’s impressively complex and silky on the palate, with a long and mouthwatering finish. Nebbiolo Rosato has a well-balanced acidity, making it very versatile for food pairing. This is an all-year-round rosé!

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Raise Your Glass

BRIAN LEUTWILER General Manager Imbibe

SPARKLING

1. Il Borro “Bolle di Borro” Brut Rosé IGT 2013 Tuscany, Italy

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If, by fancy, you find yourself in the Italian city of Siena, and you are craving a fantastic bottle of sparkling rosé, head due east up to the high hills until you reach the beautiful town of Arezzo. There you will find the Il Borro estate, which is situated in the Chianti Colli Aretini region.

This large wine-making estate had been abandoned years ago upon the death of its owner, but in 1993, the property – which includes a medieval village – was purchased by Ferruccio Ferragamo, who hails from one of Italy’s most famous fashion houses. All of the rundown vineyards were meticulously replanted, and the Bolle di Borro is their premium dry sparkling rosé, made following the same stringent rules as France’s Champagne region. Would we expect anything less than this classic rosé from Ferragamo?

WHITE

2. Domaine Pierre Luneau-Papin “Clos des Allées” Muscadet 2018 Loire Valley, France This dry, beautifully crisp white gem from the Loire Valley is made from the local grape Melon de Bourgogne, which is renowned for having the ability to capture and express the minerality of the soil it grows in. But, to confuse any visiting outsiders, the locals call the grape Muscadet, which is short for the official name for the region: Muscadet Sèvre-et-Maine. Here, the LuneauPapin family produces stunning wines that follow organic and biodynamic principles and are part of the portfolio of the iconic natural wine importer Louis/Dressner. The wine is aged on the “lees,” the dead yeast cells that are responsible for starting the fermentation process. Sur lie aging imparts depth and complexity to the wine, and the slight sediment you will notice as you finish the bottle is an expected and welcome by-product.

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3. Paul Lato “Matinee” GSM 2018 Santa Barbara County, California

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The 2018 Matinee consists of 54% Syrah, 42% Grenache, and 4% Mourvèdre and has stunning aromatic complexity. Explosive, dense layers of fruit married with nuances of saddle leather await the fortunate wine lover who happens upon this gem. Paul Lato graces the back label of each of his wines with his personal expression: “with love and gratitude.” With the small amount of wines he makes each vintage, the fortunate few consumers who get to taste one of Paul’s wines will have a keen appreciation for that phrase.

ROSÉ

4. Domaines Ott “BY.OTT” Rosé 2020 Côtes de Provence, France The BY.OTT 2020 dry rosé is easily the finest moderately priced rosé that has crossed my desk in the last three years. No wonder, since it hails from the fabled home of dry pink wines – the magical Côtes de Provence in Southern France. What’s more, it is made by the iconic Provencal winery Domaines Ott. The renowned sense of elegance that shows forth from all the rosés this famous producer crafts is at once recognizable, followed by a surprising richness of depth and complexity. White peach, apricot, and mango are all present, but my favorite surprise was the subtle yet captivating essence of citrus zest (think orange peel), which lingered on my tongue for over a full minute. Allow yourself a quick trip to the magic that is Provence … without having to leave home.

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Prep TIPS & TRICKS Gourmet Kitchens | A Hearty Meal Pass It Down | Dressed to Impress

PHOTO BY EMILY PÉREZ LONG

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Classic & Convenient

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1 The impeccable craftsmanship of the Medallion Cabinetry steals the show in this elegant kitchen.

Painted a light and neutral Irish Crème, the perimeter cabinetry boasts inset, flat panel doors and solid cast bronze hardware for timeless appeal. Tucked inside are a number of desirable storage features including pullout spice racks, cutlery dividers, roll-out trays, and a lazy Susan.

2 With its cherry finish, the spacious island provides a nice contrast to the perimeter cabinetry while also working to add warmth to this kitchen.

Quartz countertops offer up the ideal prep space for mealtime, while a row of five casual yet classic counter stools can seat the whole family.

3 Adjacent to the heart of the kitchen is a cozy breakfast nook with a wine bar featuring cabinetry finished in the same

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cherry stain as the island. Here, custom leaded glass has been incorporated into the cabinetry to enhance the beautiful design.

The bar houses a Scotsman ice maker and Avallon wine cooler so that it can serve as a full drink station.

4Further incorporating the cherry stain is a two-tone range hood that’s been trimmed at the base to match the island and wine bar. The paneled hood is a functional statement piece that truly ties the whole room together.

5 Premium appliances such as the stainless-steel BlueStar refrigerator and Wolf 48inch dual fuel range set any home cook up for success. A microwave drawer has been integrated into the island’s design for easy accessibility and low visibility, and two dishwashers provide the extra capacity for large gatherings.

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CABINETRY: CLASSIC CABINETRY CABINETRY DESIGN: BECKY WORLEY, CLASSIC CABINETRY CONTRACTOR: HOMEWORKS CONSTRUCTION INTERIOR DESIGN: RONDA CARTER INTERIORS

PHOTOS BY CREATIVE REVOLVER

AMERICAN MADE

2601 Broad Street Chattanooga, TN 37408 423.266.0077 www.classiccabinetry.us

KITCHENS BATHS CLOSETS PANTRIES HOME OFFICES LAUNDRY & MUD ROOMS WET BARS

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Gourmet Kitchens

Sleek & Streamlined

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1 Large 12x24 floor tile infuses warmth and coziness to this modern space with an appearance that resembles cork. This unique choice not only adds visual interest, but it’s also made to withstand heavy foot traffic and the occasional spill.

2 Painted in a classic Wildwood Crest by Benjamin Moore, the bar’s floor-toceiling cabinetry makes a stunning first impression. Wide louvers give the cabinet doors a clean, contemporary style that pairs well with the Jeffrey Alexander bronze hardware.

With ample storage space, the cabinetry effectively keeps glassware out of sight.

3 This room’s focal point is its two-tiered island. Featuring a sink and generous counter space, the island serves as the ultimate workstation, and its smart design offers plenty of

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room for small gatherings. White quartzite countertops provide a durable, low-maintenance surface for mixing cocktails.

4 Stainless steel appliances are always a coveted look for their sleek aesthetic. The spacious refrigerator boasts a glass panel that allows one to take stock of what’s inside. Another noteworthy element is the bar’s hidden wine cellar, perfect for wine collectors and serial entertainers alike.

5 In addition to well-chosen materials, this bar’s easy style relies on a few eye-catching, yet functional accents instead of lots of décor. Three globe wall sconces, finished in aged brass, jut out from the top of the tile backsplash and provide supplementary light to the workspace. A coordinating pull-down kitchen faucet is simultaneously trendy and timeless.

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TILE: LOUISVILLE TILE APPLIANCES & PLUMBING FIXTURES: FERGUSON BUILDER: JASPER HIGHLANDS HOMES CABINETRY: WOOD HOLLOW CABINETS COUNTERTOPS: GRANITE WAREHOUSE INTERIOR DESIGN: TIFFANY TAYLOR

PHOTOS COURTESY OF JASPER HIGHLANDS HOMES BY CHRISTIAN STEWART PHOTOGRAPHY

WE BRING YOUR DREAMS TO LIFE

4615 Resource Drive Chattanooga, TN 37416 423.698.1512 www.Louisville-Tile.com Call or Schedule Online for a Consultation with Our Showroom Design Staff

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Gourmet Kitchens

Balanced & Bright

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1 With a custom green paint inspired by Sherwin-Williams Grassland, the gorgeous aroundthe-room cabinetry extends to the 10-foot ceiling – a necessity for a beautiful yet functional kitchen design. Each of the inset, flat panel doors and drawers incorporate a custom framing bead, while polished nickel hardware provides the perfect finishing touch.

2 The cabinetry holds a few surprises, including a conveniently placed appliance garage to the left of the panel-ready Sub-Zero refrigerator. The appliance garage has been designed to keep the kitchen’s microwave, toaster oven, and other smaller appliances out of sight. This clutter-busting storage solution allows for ample counter space and a clean appearance overall.

3 Calacatta Gold marble countertops are a timeless, elegant choice for this kitchen.

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To further highlight this luxurious material, the marble continues up the wall to serve as a backsplash, creating a cohesive look.

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4 The kitchen provides two main sinks – one intended for meal prep at the island, and a second “cleanup” sink under the window with a panel-ready dishwasher to its right side. Flanking the window is tall cabinetry used for pantry space and glassware, with a Scotsman icemaker and beverage center hidden below.

5 This dazzling kitchen is bright and airy, due in part to the space’s thoughtfully layered lighting.

The under cabinet lighting adds essential task lighting to the kitchen’s work surfaces – this can make all the difference in food preparation. Inside the room’s glass-front cabinets, interior lighting beautifully illuminates decorative pieces, adding ambience and style.

CABINETRY: SCARLETT’S CABINETRY CABINETRY DESIGN: SCARLETT’S CABINETRY APPLIANCES AND PLUMBING FIXTURES: FERGUSON BUILDER: JONATHAN BAILEY, HGH CONSTRUCTION COUNTERTOPS AND BACKSPLASH: THE TILE STORE

PHOTOS BY CREATIVE REVOLVER

(423) 756-8555

(423) 756-1354

SCARLETTSCABINETRY.COM

THETILESTORE.NET

700 OVERBRIDGE LANE, CHATTANOOGA, TN 37405 (JUST BELOW NIKKI’S OFF CHEROKEE BLVD. IN NORTH CHATTANOOGA)

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A HEARTY MEAL Though every culture has its own unique traditions and cuisines, the concept of “comfort food” is universal.

The following are recipes from local restaurants that evoke the traditions and comfort of a hearty meal from their own culinary corner of the globe.

Photography by Rich Smith

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TOSTADAS DE TINGA TAQUERIA JALISCO ANIA "TINGA TOSTADAS ARE MY GO-TO COMFORT FOOD BECAUSE THEY ARE SIMPLE AND THE RIGHT AMOUNT OF SPICE TO WARM UP ANY RAINY CLOUDY DAY!" – MARIA PARRA, EXECUTIVE CHEF

Providing Financial Guidance To Entrepreneurs Through Strategic Accounting Solutions So They Can Expand Their Impact To Those Who Need Them Most

762.200.2342 | 4710 HIXSON PIKE STE. 102 HIXSON, TN | 187 LAFAYETTE STREET RINGGOLD, GA | OFFICE@CMACPA.NET

WWW.CMACPA.NET

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RECIPE PHOTO BY EMILY PÉREZ LONG

SEAFOOD UDON TOTTO SUSHI & GRILL “UDON IS A TYPE OF THICK NOODLE. OUR SEAFOOD UDON IS VERY LIGHT BUT INCREDIBLY FLAVORFUL. THE USE OF FRESH SEAFOOD GIVES THE SOUP A VERY FRESH QUALITY WITH EXCELLENT FLAVOR. UDON NOODLES ARE EXTREMELY COMFORTING; THEY ARE EASY TO DIGEST, AND A HOT BOWL OF UDON NOODLES IN A FLAVORFUL BROTH IS A GREAT DISH WHEN YOU’RE FEELING ILL.” – SHAWN LEE, HEAD CHEF

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DAKGALBI HAN MI “THE DISH WAS DEVELOPED IN MY FAMILY’S HOMETOWN OF CHUNCHEON, SOUTH KOREA. THIS CHICKEN STIR FRY HITS THE FLAVOR TRIFECTA: SPICY, SMOKY, AND SAVORY. IT’S MADE IN LARGE QUANTITIES FOR FAMILY GATHERINGS AND EQUIVALENT TO A SOUTHERN FAMILY DINNER." – DAVID SHERRILL, OWNER 146

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YOU DREAM IT. WE BUILD IT. Our clients are passionate about their homes, and it is our goal to individualize the home to match the client’s lifestyle.

WALDREPCONSTRUCTION.COM | 423.316.6475 | cityscopemag.com

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YAKAMEIN NEUTRAL GROUND “YAKAMEIN IS A SOULFUL DISH AND SOMETHING DIFFERENT FROM WHAT SOUTHERNERS KNOW SIMPLY AS SOUL FOOD. SOULFUL FOOD HAS A DEEPER STORY TO TELL. I'VE TRAVELED TO AFRICA AND EXPLORED THE AMERICAN COAST TO KNOW THE FOODWAYS, FLAVORS, AND METHODS OF MY AFRICAN ANCESTORS AND CREOLE FOOD CULTURE.” – KENYATTA ASHFORD, EXECUTIVE CHEF

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A Hearty Meal

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SABOR DE PERU: AJÍ DE GALLINA, SECO NORTEÑO, POLLO SALTADO AJÍ PERUVIAN RESTAURANT “THIS IS ONE OF OUR FAVORITE DISHES BECAUSE YOU CAN SAMPLE THREE DIFFERENT DISHES. THESE THREE DIFFERENT COMFORT FOODS BRING BACK MEMORIES OF HOME FOR ME AND TAKE ME BACK TO WHEN MY MOM WOULD MAKE THESE DISHES GROWING UP. I AM SO VERY GLAD THAT WE ARE ABLE TO SHARE THESE TRADITIONAL FLAVORS, COMFORT FOODS, AND DIVERSITY TO THIS BEAUTIFUL COMMUNITY THAT WE’VE BEEN A PART OF FOR THE LAST 10 YEARS.” – PILAR ALBERNAS, OWNER

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RECIPES and tomatoes, starting with the onions. Add the blended tomato and chipotle mixture to the pan, and bring to a boil. Add a dash of salt, to taste. Once boiled, turn heat to low and add pulled chicken. Cook for 2-4 more minutes.

Add the udon noodles to the stock and cook for 30 seconds, then turn off the heat.

Garnish with green onions and chili flakes.

For assembly: Top tostada with chicken and toppings as desired.

HAN MI

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Seafood Udon TOTTO SUSHI & GRILL

Serves 4 Ingredients

Tostadas de Tinga Serves 3-4

• 5 large tomatoes • 2 large white onions • 1 garlic head • 1 (7 oz.) can chipotle peppers • ½ tsp. oregano • Salt, to taste

Ingredients

Directions

TAQUERIA JALISCO ANIA

• 1 pack store-bought tostadas • Crema, to taste • Queso fresco, to taste • Lettuce, to taste • Guacamole or sliced avocado, to taste • Tinga chipotle chicken For the tinga chipotle chicken: • 8 cups filtered water • 2 whole boneless chicken breasts 150

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Bring water, chicken breasts, half of 1 tomato, half of 1 onion, and 1 clove of garlic to a boil for 45 minutes.

Save 2 cups of broth to use later. Let the chicken cool, pull apart, and let sit. Take 4 tomatoes, half a can of chipotle peppers, 1 garlic clove, and oregano, and blend until smooth. Set aside.

Slice remaining onions and tomatoes. Add olive oil to a pan, and sauté sliced onions

• 8 oz. udon noodles • 2 cups water • 2 cups dashi stock • 4 oz. shrimp • 2 pieces white fish • 4 oz. scallops • 4 Japanese fish cakes • Green onion, to taste • Chili flakes, to taste Directions

Cook udon noodles according to the instructions, then set aside.

In a pot, add the water and dashi stock and bring to a boil. While the stock is boiling, add the shrimp, white fish, scallops, and Japanese fish cakes. Cook until the seafood is almost cooked through.

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Dak-Galbi Serves 3-4 Ingredients

For the sauce: • 3 Tbsp. sugar • 3 Tbsp. gochugaru (Korean crushed red pepper) • 1 Tbsp. dashida (Korean beef bouillon powder) • ½ tsp. black pepper • 4 Tbsp. soy sauce • 1 Tbsp. oyster sauce • 2 Tbsp. gochujang (Korean red pepper paste) • 1 Tbsp. curry powder • ½ Tbsp. garlic, minced • ⅔ cup apple juice For the stir fry: • 1 Tbsp. oil • 5 chicken breasts or thighs, thinly sliced • ½ cup green onions, cut into 1-inch pieces • ½ cup white onion, chopped • 2 cups cabbage, diced • 1 cup zucchini, cut into strips Directions

To make the sauce, mix all ingredients and allow to marinate overnight.

In a large skillet over

A Hearty Meal

medium-high heat, pour 1 Tbsp. of oil. Once skillet is smoking, place sliced chicken pieces on the oil. Start mixing right away before the chicken has time to stick to the skillet.

Keep stirring chicken and add onions, cabbage, and zucchini. Mix and allow to cook for a few minutes. As the vegetables begin to soften, pour the sauce mixture into the skillet, and stir thoroughly. Continue cooking until chicken is thoroughly done.

At the end, mix in your choice of rice or noodles to the skillet to enhance the dish.

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Yakamein NEUTRAL GROUND

Serves 10 Ingredients

• 3 Tbsp. vegetable oil • 1 large yellow onion, roughly chopped

• 1 large celery stalk with leaves, cut in half • 1 bunch fresh parsley • 1 large garlic clove, smashed • 3-4 lbs. beef chuck, cut into 1-inch chunks • Salt and black pepper, to taste • 1 Tbsp. soy sauce • 2 tsp. Creole spice • 3-4 eggs (½ egg per serving) • 1 lb. spaghetti • Hot sauce, to taste • 1 bunch scallions, finely chopped Directions

Put vegetable oil in a large Dutch oven or other heavy soup pot over medium heat.

When it’s hot, add the onion, celery, parsley, and garlic.

Cook, stirring frequently, until the onion is translucent, about 5 minutes.

Season the beef with salt and pepper, then add the beef, soy sauce, and Creole spice blend, along with 3 quarts (12 cups) of water, to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat

to medium-low, cover the pot, and simmer until the beef is very tender, about 2-3 hours.

Meanwhile, in a medium saucepan, add the eggs, cover with water, and bring to a boil. Once the water comes to a boil, turn off heat and cover for 10 minutes. Fill a large bowl with ice water. Carefully drain the eggs and transfer them to the ice bath. Cook your pasta according to package directions. Peel the eggs and cut them in half lengthwise.

Set aside.

When the beef is done, reduce the heat under the pot to low. Transfer the meat to a large bowl with a slotted spoon and shred it with two forks. Strain all the solids from your broth, and return the meat and broth to the pot. Taste and adjust the seasoning.

Serve with your favorite hot sauce and top with half an egg and scallions.

Note: can use meatballs (pictured) as additional protein, if desired. Can use radish as additional garnish, if desired.

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Sabor de Peru: Ají de Gallina, Seco Norteño, Pollo Saltado* AJÍ PERUVIAN RESTAURANT

Serves 3-4 For the Ají de Gallina: Ingredients

• 1 chicken breast • 1 onion, chopped • 2 Tbsp. oil • 3 Tbsp. Ají Amarillo (Peruvian Yellow Pepper) • 4 garlic cloves, minced

prep

• ¼ tsp. black pepper • ½ tsp. cumin • Salt, to taste • 1 baguette, soaked in chicken breast stock and blended • ¼ cup Parmesan cheese • 1-2 boiled potatoes Directions

Cut chicken breast into pieces and put to boil in 3 cups of water. Once chicken is fully cooked, let cool and then shred.

Fry the onions in oil until golden. Add Ají Amarillo, minced garlic, black pepper, cumin, and salt. Add blended bread. Remove from heat and add Parmesan cheese. Add shredded chicken and cook for 10 minutes while stirring.

Peel and slice boiled potatoes. Serve Ají de Gallina over top of the sliced potatoes.

For the Seco Norteño: Ingredients

• 1 onion, chopped • 2 Tbsp. Ají Amarillo (Peruvian Yellow Pepper) • 2 Tbsp. Ají Panca (Peruvian Red Pepper) • 5 garlic cloves, minced • Salt, to taste • Cumin, to taste • 2 bunches cilantro, chopped, with some reserved for garnish • 1 lb. inside round beef • 1/2 cup beer Directions

Fry onions until golden.

Add Ají Amarillo, Ají Panca, garlic, salt, cumin, and part of the chopped cilantro.

Cut beef in medium pieces and place meat in the pot.

Add beer and cook on low until tender. Garnish with cilantro when serving. *Pollo Saltado recipe available on CityScopeMag.com! cityscopemag.com

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Pass It Down Area Chefs Reveal

the Best Cooking Advice They’ve Ever Received There’s an old saying – practice makes perfect – and that’s certainly true of developing your skills in the kitchen. With time and a will to learn, anyone has what it takes to become a good cook. However, if you’re looking for a shortcut, look no further than these pearls of wisdom from local chefs and restaurateurs.

Gathered from years spent in the culinary world, their advice will help you master everything from the best scrambled eggs to a sensationally seasoned soup.

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Brion Voges, Chef, Fiamma Pizza Company “I got the best cooking advice I’ve ever received from a co-worker on my first day in a restaurant job. He told me, ‘Prepare, prepare, prepare.’ If I could pass one thing along, it’s that great food requires preparation. That doesn’t mean great cooking is difficult – quite the opposite. It simply requires a small amount of foresight. Preparation is often what makes a great cook great.”

Prepare, prepare, prepare...

Susan Danner, Owner, Longhorn Restaurant “At Longhorn, we go through 60 to 90 dozen eggs a week. They’re really a staple in the kitchen – you can fry or boil them; bake a pie, cake, or quiche; top salads with them; and serve them for breakfast or dinner. I think most people don’t realize how often eggs are used in the everyday foods we eat!

No matter what dish you’re creating, there are a few things to keep in mind when working with eggs. First, purchase your eggs from a reliable source for the best quality. Second, make sure you store them correctly (in the refrigerator, and keep them covered). Third, only cook with fresh eggs – once they’re past their prime, it’s time to toss them.”

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prep

Pass It Down

Philippe Gehin, Chef, La Cabriole

Everything in its place...

Cynthia Wood, Chef, Davis Wayne’s “A great cooking tip I learned from my mother is how to make the best scrambled eggs. Instead of adding milk or heavy cream, add cold tap water to your eggs and mix them with a fork. This makes the eggs light and fluffy.

When scrambling the eggs, add cheese when they are almost done. Remove the eggs from the heating element.

Continue scrambling the eggs off of the heat until the cheese is completely incorporated. These simple tips have officially made me the scrambled egg champion in our family.”

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“My advice is the first thing a chef instructor teaches his students: mise en place. This French term means to put everything in its place before you begin cooking – including all the ingredients and cooking tools required to achieve your favorite recipe. For example, if your recipe calls for pasta with tomatoes and basil, you should have your salted water already boiling, your tomatoes diced, and the basil chopped. Mise en place prevents you from running back and forth in the kitchen, and it’s such an important concept for meal preparation and execution.”

Larry Torrence, Founder & Owner, Uncle Larry’s Restaurant “As a kid growing up, I watched my mother Mildred Torrence cook in the kitchen. I learned a lot from her since she made everything from scratch. So that is what I do – I fry fish the old-school way. I mix my own seasonings and breading, and I do not use batter. If I could pass on one piece of cooking advice, it’s this: When you get ready to bread your fish, make sure the fish is cold and wet so that it will hold the breading.”

Pass It Down

prep

Perfect each ingredient...

Carolyn Birkhead, General Manager & Chef, Ooltewah Whistlestop “I would have to say the best cooking advice I’ve ever received was to prepare each individual ingredient as if you were going to eat it alone. For instance, if you are making a stew, season and prepare the beef tips as well as if that was your main course. Roast the carrots and onions like they were your favorite side dish at Thanksgiving. This way, you have all the individual flavors working together instead of having one bland-tasting dish.”

Monica Smith, Operating Partner & Chef, Mean Mug Coffeehouse “My grandmother is largely responsible for fostering my love of cooking and baking. One of the most memorable pieces of advice she gave me was about using salt to enhance the flavors of your recipe. It's not only a great ingredient to season a dish, but in many cases, it plays an important role in food preparation. I love incorporating sea salt into baked goods or a good smoked sea salt into savory dishes.”

Justin Bennett, Owner, Pizzeria Cortile “As a kid, I watched my dad make something out of nothing more times than I can count.

His ability to make a meal without a plan from the ingredients and leftovers we had at the house had a huge impact on how I approach food and cooking. The ability to not waste anything and come up with a meal quickly and creatively has helped me in my whole life, not just the kitchen.”

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prep

Pass It Down

Joan Marie Worsham, Owner, Bluegrass Grill

Taste first...

“I have a dear friend who happens to be one of the top postal mechanics in the United States.

He always stops by the restaurant around 5:15 a.m. as he starts his day to pick up a cup of coffee. I am finishing up the soup of the day at that time of the morning, and I’ll ask him, ‘What do you think?’ His standard wise answer over the years is this: ‘Add a little bit to a cup and taste it and see if you like it before you add it to the entire batch.’

His advice has served me well, whether it be more wine, some fresh-squeezed citrus, or a bit of sweetener. His advice allows me to experiment and learn what works since I have been trained by the ‘school of hard knocks.’ His advice has encouraged creativity and selftrust in my cooking.”

Duda Goulart, Company Chef, Rodizio Grill at Hamilton Place “Growing up, my mom would always say: ‘Temperando a agua quando se ferve qualquer coisa.’ This translates to, ‘Season the water before you boil anything – really anything!’ Every type of food has its natural minerals, proteins, and vitamins; cooking methods can enhance or detract from the food’s natural elements. Tap water has much lower levels of minerals, therefore adding salt to water when boiling vegetables, meat, and pasta will help balance minerals between water and the food you boil. This method will provide you with better color, flavor, and texture on the food boiled.”

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, d e t s a o R , Toasted & well

Hosted in Cobb!

Come visit Cobb County, the best part of the ATL. Not only are we home to pro sports, we’re home to pro chefs. With so many celebrated and nationally recognized restaurants in our communities you won’t be asking, “What’s for dinner?” rather “Are we there yet?”

dinner's ready in cobb.

THE bEST

OF ATLANTA IS HERE.

TravelCobb.org

Cobb County, GA, is less than 1.5 hours away on I-75 south from Chattanooga.

#DinnersReady

L’Unico Chef Italiano The story of Chattanooga’s Only Italian Chef

L

uciano Zoanni was born in Northern Italy on Lake Como. He trained at the culinary school in Milano where he fell in love with the food of that region. His background prepared him well for owning and operating a successful Italian restaurant. After moving to Chattanooga, he opened the town’s first Italian eatery, La Dolce Vita, in Miller Plaza which served the city from 1995 to 2004.

Then in 2007, with his wife Alana, he opened Boccaccia Ristorante to the same warm reception that La Dolce Vita had always received.

Luciano’s Northern Italian influence can be tasted in every dish. For the past 26 years, he has been delighting the Chattanooga area as the only Italian chef in town with cuisine that only a true Italian could create!

Boccaccia Restaurant | 3077 Broad St, Chattanooga, TN 37408 | boccacciarestaurant.com

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DRESSED TO IMPRESS — Salads are a staple at any dinner table, but a good salad is nothing without a tasty dressing to take it to the next level. These Chattanooga locals share their go-to salad dressing recipes, packed with herbs, healthy oils, and big flavor.

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PHOTOS BY EMILY PÉREZ LONG

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Marco and Romana Biscarini’s Plant-Based Caesar Dressing

—

Ingredients

• 1 cup raw cashews, soaked overnight • 1 cup filtered water, for soaking • 2 Tbsp. lemon juice • 2 Tbsp. Dijon mustard • 1 garlic clove • 1 Tbsp. coconut aminos • 4 tsp. capers • ½ tsp. salt and pepper, to taste • 2 Tbsp. olive oil Directions

Place the cashews in a bowl of water and let them sit on the counter overnight, until they become soft. Add all ingredients except the olive oil to the blender.

Blend on high for 1 minute. Set the blender on low and slowly add in the olive oil for 1 additional minute. (This will keep the sauce from breaking up.)

Place the sauce in a Mason jar and store in the fridge for up to 1 week.

“THIS IS ONE OF OUR FAVORITE FAMILY SALADS. IT’S A DAIRY-FREE, ANIMAL-FREE ALTERNATIVE TO THE TRADITIONAL CAESAR SALAD. CASHEWS MAKE UP THE BASE OF THE DRESSING TO MIMIC THAT SOUGHT-AFTER CREAMY TEXTURE, WHILE THE CAPERS SUBSTITUTE FOR THE FLAVOR-PUNCH TYPICALLY DELIVERED BY ANCHOVIES. (YES, TRADITIONAL CAESAR SALAD HAS ANCHOVIES!) IT’S A RELATIVELY SIMPLE RECIPE THAT IS FULL OF NUTRIENT-DENSE, BRAIN-FUELING FATS FOR THE WHOLE FAMILY TO ENJOY.” PHOTOS BY RICH SMITH

Dressed to Impress

prep

“MOST SALAD DRESSINGS SOLD IN GROCERY STORES ARE LOADED WITH ARTIFICIAL INGREDIENTS. MAKING A HOMEMADE DRESSING TAKES LESS THAN FIVE MINUTES AND IS WORTH OUR TIME AND HEALTH. NOT TO MENTION HOW DELICIOUS THEY ARE AND HOW MUCH YOU CAN SAVE! THIS TURMERIC-BASED DRESSING IS LOADED WITH ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES.”

Maite Bou’s Anti-Inflammatory Turmeric Vinaigrette

—

Ingredients

• 2 medium garlic cloves • 3 Tbsp. honey • 1 cup olive oil • 2 tsp. mustard, any kind • ¼ cup apple cider vinegar • ½ cup filtered water • ½ tsp. salt • 3 tsp. ground turmeric

Directions

Add all ingredients to a blender, and blend until very smooth. Store in a glass jar in your fridge for up to 2 weeks. Shake very well before using.

MAIN PHOTO BY KAREN CULP, SALAD PHOTO COURTESY OF MAITE BOU

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prep

Dressed to Impress

Anusha Rouse’s Green Dressing — Ingredients

• 1 garlic clove • 1 green onion • ⅓ cup fresh parsley • ¼ cup fresh basil • 1 tsp. fresh thyme • 1 tsp. fresh lemon balm • ½ tsp. Dijon mustard • ½ tsp. agave syrup • ¼ cup lemon juice • ½ tsp. salt • Freshly cracked pepper, to taste • ⅓ cup olive oil Directions

Blend all ingredients except for olive oil until smooth. Slowly add olive oil until combined. Add up to ⅓ cup additional olive oil if you prefer a thinner dressing.

“THIS DRESSING HAS BEEN A STAPLE IN MY HOME FOR MANY YEARS. IT STARTED AS JUST GARLIC, OLIVE OIL, AND LEMON JUICE, BUT OVER TIME, I’VE FOUND JUST THE RIGHT INGREDIENTS THAT MY FAMILY ADORES. NOT ONLY DO WE ENJOY THIS DRESSING ON A GREEN SALAD, BUT WE USE IT FOR ROASTED VEGETABLES, COUSCOUS, CHICKEN, AND MORE!”

PHOTOS BY RICH SMITH

Kate Veltkamp’s Vegan Ranch Dressing — Ingredients

• 1 cup vegan mayonnaise • ¼ cup vegan sour cream • 1 Tbsp. lemon juice • 1 Tbsp. apple cider vinegar • ½ tsp. dried dill • 1 tsp. onion powder • 1 tsp. garlic powder • 1 tsp. fresh parsley, chopped • 1 tsp. nutritional yeast • Salt and pepper, to taste • Water, for thinning Directions

Combine all ingredients in a bowl and mix thoroughly. Taste and adjust as desired. For dips, add about 2 Tbsp. of water. For thinner dressings, add about 4 Tbsp. of water.

“THIS RICH, FLAVORFUL, PLANTBASED RANCH DRESSING IS PERFECT FOR ELEVATING SALADS, BURGERS, AND YOUR NEXT VEGGIE PLATTER. IT’S EGG-FREE AND DAIRY-FREE WITH NO CHOLESTEROL, SO IT TASTES JUST LIKE YOU’RE USED TO – BUT BETTER!”

PHOTOS BY EMILY PÉREZ LONG

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IT ’S T I M E F O R A GIR LS ’ N I G H T O U T !

RETURNING MARCH 10, 2022

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STAY UP TO DATE! DATE

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Official Wine Sponsor: Athens Distributing

THE 2022 BENEFICIARY IS

Entertain IMPRESS & INSPIRE Where We Gather | Dips That Delight | Pitcher Perfect

PHOTO BY EMILY PÉREZ LONG

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ChooseChatt.com THE MOST COMPREHENSIVE RESOURCE FOR THE CHATTANOOGA AREA I NC LUD IN G CU R R E N T E VE N TS !

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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!

As the weather cools and holidays approach, a home that comfortably accommodates family gatherings and eventful entertaining is on everyone’s mind. What follows is a collection of home listings 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.

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Where We Gather

A Capacious Charmer 3405 Reflecting Drive Chattanooga, TN

F

our distinct outdoor areas at this Enclave residence mean four times the fun, beginning with a welcoming front porch with seating for two.

What follows indoors are stunning and spacious rooms that allow for homeowners to live and entertain in style.

Ideal for elegant dinner parties and more formal affairs, the dining room is the first stop for guests upon entering the home. Its tray ceiling features a glamorous iron chandelier with faceted glass crystals that infuses the space with sophistication.

Redesigned by homeowner Ruby Sutton for all aspects of family living, the monochromatic kitchen contains state-of-the-art appliances and an enormous island with two sinks. A wall of floorto-ceiling cabinetry offers ample storage, which allows for everyday staples to be out of sight but always within reach. However, the real pièce de résistance of this space is the adjacent wine bar, which provides everything one might need to entertain with a drink in hand.

The kitchen spills into a central family room that is both stunning and relaxed. In this space, everything from holiday parties to birthday bashes and movie nights can be hosted with ease thanks to a perfectly positioned fireplace, strategic seating arrangement, and large-screen television flanked by two shelving units.

At the back of the house, a covered porch with cushioned furniture allows for outdoor gatherings without the fuss. Additional open-air seating can be found around the backyard’s freestanding stacked-stone fireplace – sure to be the focal point for any outdoor soiree. A neighboring seating arrangement faces a stacked-stone water feature for added ambiance.

Totaling more than 4,500 square feet, this expansive house boasts four bedrooms and three and a half baths, plus a laundry room and mudroom.

A much-desired home office is also spacious and separate. While these private spaces enjoy a bit of seclusion, the home’s communal areas are open and inviting – providing guests with lots of room and accessible amenities.

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SOLD BY LINDA BROCK O: 423.265.0088 C: 423.364.4663 LINDABROCKHOMES.COM

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Where We Gather

A Stately Showstopper 3002 Reflecting Drive Chattanooga, TN

F

irst impressions count, and this Riverview home makes a statement with its grand

two-story foyer, complete with a sweeping wrought iron staircase and dramatic stackedstone accent wall. The eye-catching entryway gives guests just a taste of what’s to come.

The home’s natural flow leads company over gorgeous travertine flooring to a formal dining room on the left. Shrouded in light, this intimate space allows for quality conversation over a delicious meal. The dining room adjoins to the kitchen via a refreshment center so that guests may be served with ease.

Truly a chef’s dream, the kitchen features custom soft-close cabinetry, granite countertops, a double-door pantry, and a spacious island that serves as the focal point of the room. An impressive suite of appliances, including a gas range and wall oven with two warming drawers, makes preparing food for crowds large and small a breeze. This room is open to a breakfast area, which provides additional seating, and the great room – an ideal space for entertaining, recreation, and relaxation with a gas fireplace flanked by built-ins.

Entertaining continues outdoors with a wrap-around covered patio with access to an additional stamped concrete patio. Offering ambiance in every direction, these outdoor areas are primed for overflow for parties.

Back inside, the master suite accommodates a sitting area and a luxurious master bath with a large walk-in closet. The main level is rounded out with a study, powder room, and mudroom, while the upper floor contains a bonus area, five bedrooms, and three full baths.

With a mix of formal and informal living spaces, as well as accessible outdoor spaces, this home enables both intimacy and openness.

Its smart design caters to every need, from large get-togethers to quiet evenings at home with loved ones.

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SPECIAL PROMOTIONAL SECTION

JAY ROBINSON O: 423.664.1900 C: 423.903.6404 ROBINSONTEAM.COM

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Where We Gather

A Timeless Touch 914 Young Avenue Chattanooga, TN

W

hen guests first arrive at this suburban, Colonial-style beauty, they may just feel

transported to another era. The exterior’s historical architecture gives way to more modern interiors, beginning with the home’s welcoming foyer.

Immediately to the right, the formal dining room is appropriately sized for more celebratory occasions. Traditional elements such as the wainscoted walls, crown molding, and a brass candle chandelier set the tone for this space, while striking nature-inspired wallpaper makes for a fun conversation piece. Adjacent to the dining room is a large butler’s pantry – a big benefit to home entertaining.

Further inside the home, the floor plan opens up to the kitchen and great room, with a more casual eating area to connect – and separate – these distinct spaces. The kitchen island serves as the natural gathering spot for family and friends, and its clean marble countertops provide an ideal workspace for cooking and cleanup. A subway backsplash and Viking appliances offer a modern flair among the vintage pendant lighting and classic white cabinetry.

The great room is a warm and inviting environment with its wood-burning fireplace and cozy seating arrangement. This ambiance is carried outdoors through the room’s sliding French doors, which lead guests to a covered side patio.

Outfitted with a second brick fireplace, television, and additional seating, this patio is the perfect place to spend time with loved ones, no matter the season.

The more private areas of the home, including the downstairs master suite, offer a tranquil retreat for the family to enjoy. A study, powder room, and laundry and mud area finish off the first floor, and upstairs, the floor plan includes four bedrooms, three and a half baths, and a bonus room.

Between the thoughtful layout and ideal location in North Chattanooga, this home was designed with easy entertaining in mind.

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BAILEY BULLARD O: 423.551.3279 C: 423.488.1921 SQ1REALESTATE.COM

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Where We Gather

A Picturesque Property

S

porting an all-white façade, gable roof, and wraparound front porch, this stunning

modern farmhouse built by K & M Homes is sure to wow a crowd at first sight. A wide set of double doors beckons visitors inside, where beauty is thoughtfully balanced with comfort at every turn.

Immediately to the right of the home’s entryway is a formal dining room made for big holiday meals. Wainscoting and a vintage candlestyle chandelier add charm to the space, while a neutral palette provides the perfect blank slate for seasonal décor.

A doorway at the back of the room conveniently leads to the open-concept kitchen and living room. In the kitchen, double islands take center stage – both can be used for everything from meal prep to cleanup, although the two-tier island can additionally serve as extra seating. A pot filler faucet, electric cooktop, and stainless-steel appliances have been included to enhance home life and make entertaining a breeze.

In the living room, a stone fireplace serves as the centerpiece, both visually and socially. Here, guests can gather on chilly days with a warm drink in hand. Up above, exposed ceiling beams – which complement the fireplace’s wooden mantel – create the illusion of a bigger space, increasing comfort all around.

Guests won’t have to travel far to reach the home’s screened-in porch, accessible from two sets of French doors at the back of the living room. This porch is large enough to accommodate a table and chairs for outdoor dining, but if more space is required, the expansive backyard offers plenty of room to roam.

There’s much more to discover in this four-bedroom, four-bath residence, including a master suite with his-and-hers closets, a soaking tub, and a roomy walk-in shower.

Stocked with both creature comforts and sprawling entertainment spaces, this property proves that it’s possible to have it all.

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SOLD BY JOOMA HOMES C: 423.432.8121 O: 423.664.1900 KELLYJOOMATEAM.COM

ALL OFFICES ARE INDEPENDENTLY OWNED AND OPERATED

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Where We Gather

A Hospitable Hideaway 13181 Eldridge Road Harrison, TN

T

ucked away among the trees, this massive waterfront property was designed for luxurious

living, with plenty of entertaining space to boot. The home’s stacked-stone façade has an immediate impact on those who visit, and lends itself to a back-to-nature aesthetic that is appropriate for its scenic location.

Meanwhile, ample parking to the side of the home provides added convenience to guests.

From the driveway, a winding stone path leads to the home’s front porch. After passing through a gorgeous stacked-stone archway, guests can immediately take advantage of the serene setting thanks to comfortable seating and the shaded portico. This makes the ultimate perch for a relaxing afternoon visiting with loved ones.

Not to be outdone is the back of the home, which features multi-level terraces offering unparalleled views of the Tennessee River. Ample space offers endless seating and hosting arrangement options for anything from intimate to very large gatherings. The natural flow-through stone archways on the terrace level and between three separate but connected balconies on the second level encourage conversation and social interaction. On the terrace level – wrapped in natural stone arches – a stacked-stone and granite built-in bar offers both an ideal entertaining setup, or seating for eight or more for a private dinner party or family gathering.

The glistening backyard swimming pool only enhances this outdoor living area – it’s the perfect attraction for social events. In the warmer months, family and friends can enjoy jumping in and cooling off in the water.

A set of stairs takes guests from the terrace down to the water’s edge, where a two-level Trex dock awaits.

While the lower level is intended for boat storage, the upper level was made for relaxation. An open space provides a blank slate that can be filled with outdoor furniture to fully appreciate the surroundings.

Boasting approximately 6,000 square feet, this beautiful home provides a peaceful refuge for family and a stunning venue for parties of all sizes. Its picturesque location makes this property a true haven.

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GEOFF RAMSEY O: 423.362.8333 C: 423.227.5564 GEOFFRAMSEY.COM

Geoff Ramsey BRO K E R

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DIPS THAT DELIGHT Photography by RICH SMITH

When a social gathering is afoot, dips never fail to rise to the occasion. This swipe- and scoop-friendly appetizer can be prepared and served in a variety of temperatures, consistencies, and flavor profiles. Needless to say, there’s a dip out there for every palate and every occasion. With this list of recipes curated from beloved local restaurants, you’re bound to be the headliner at the next tailgate or any other event where bringing a shareable dish is imperative.

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WHIPPED FETA DIP SideTrack Makes 3-4 servings Ingredients

• 1 lb. feta cheese • 1/2 lb. cream cheese • Zest of half a lemon • 1 tsp. fresh thyme, chopped • 1 tsp. garlic, grated • 2 oz. honey • 1 small bunch chives, thinly sliced • Black pepper, to taste Directions

Cut or crumble the feta into small pieces. If it was held in brine, allow it to drain in a colander or over paper towels for about an hour. Add to a food processer and purée for 3-5 minutes or until the feta is completely smooth and creamy. Bring the cream cheese to room temperature and add to a stand mixer. Beat it with the paddle attach-

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ment until it is light and fluffy. Add the puréed feta, lemon zest, thyme, and garlic, then mix until completely combined. To serve, add large dollops of the whipped feta to a serving bowl and swoosh into a hummus-like fashion, creating a well in the middle. Pour the honey in the middle of the well, and then sprinkle generous amounts of chives and freshly cracked black pepper over the top. Serve with warm crusty bread or pita.

“YOU GET THIS CHILD-LIKE FEELING WHEN YOU RIP OPEN THE PITA WITH YOUR HANDS AND SWOOSH IT THROUGH THE FETA AND HONEY. PEOPLE ARE ALWAYS BLOWN AWAY

BY THE SIMPLICITY OF IT, BUT ALSO THE CONTRAST OF SALTYSWEET, COLD-HOT. I THINK THAT IS WHAT MAKES IT SO ADDICTIVE.” – JASON GREER, CHEF

Elevate your event at our place or yours!

Exquisite Cuisine Superb Service Perfect Taste

CATERING • WEDDINGS MEETINGS • SPECIAL EVENTS 1400 Patten Road • Lookout Mountain, GA 30750 • (706) 820-7920 • MeetAtGrandview.com

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Dips That Delight

SPINACH ARTICHOKE DIP Food Works

“WE TAKE A LOT OF PRIDE IN MAKING EVERYTHING IN-HOUSE, FROM OUR DESSERTS TO OUR SALAD DRESSINGS. IT’S THE SAME FOR OUR SPINACH ARTICHOKE DIP, WHICH IS WHY IT’S SUCH A STANDOUT DISH AND HAS BECOME OUR #1 SELLING APPETIZER.” – TROY SUTTON, OPERATING PARTNER Makes 10-12 servings Ingredients

• 2 lbs. cream cheese • ½ cup mozzarella, shredded • ½ cup Parmesan, shredded • 2 cups frozen spinach, thawed • 1¼ cups mayonnaise • 2 tomatoes, diced • 1½ cups artichoke hearts • ¼ cup garlic, minced • 1 tsp. chili powder • 1 tsp. cumin • ½ Tbsp. salt • ½ Tbsp. black pepper • ½ Tbsp. garlic powder • 5 oz. heavy cream Directions

Preheat oven to 400°. Mix cream cheese, mozzarella, and Parmesan in a stand mixer using the paddle attachment on low speed until softened. Squeeze all of the water out of the thawed spinach, and add it to the mixing bowl along with mayonnaise, tomatoes, artichokes, garlic, and spices. Continue to mix. Scrape down the bowl, add the heavy cream, and continue to mix until combined. To heat, spread the dip in an oven-safe dish and bake for 7-10 minutes. The top should start to darken, and the dip should be bubbling around the edges. Serve with warm pita.

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HUMMUS Bela Lisboa Makes 10-12 servings Ingredients

• 2 cups garbanzo beans (cooked or raw) • 3 garlic cloves • 1 Tbsp. cumin • 1 Tbsp. chili powder • 1 Tbsp. olive oil • ¼ cup lemon juice • ¼ cup sesame paste • 1 tsp. salt • 1 tsp. pepper • ½ cup water

Directions

Add all ingredients, except water, to a food processor. Start to blend while slowly adding water until the hummus has achieved a creamy consistency. If desired, garnish with paprika, olive oil, Kalamata olives, and parsley. Serve with warm pita.

“PERSONALLY, I LOVE HOW QUICKLY I CAN MAKE THIS DISH. IT’S AN EASY RECIPE, AND THE CREAMINESS OF IT JUST TOPS IT OFF.” – DAWSON BAILEY, HEAD CHEF

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SOUTHWEST SALMON DIP Terminal Brewhouse Makes 10-12 servings Ingredients

• 1¼ lbs. cream cheese • 1½ lbs. salmon, skin removed • ½ cup mayonnaise • ½ cup sour cream • 6 Tbsp. cilantro, chopped • 2 Tbsp. lime juice • ½ (7 oz.) can chipotle peppers in adobo • 2 Tbsp. garlic, minced • ¼ cup yellow onion, caramelized • ¼ cup green onion, chopped • ½ Tbsp. kosher salt • 1 tsp. course black pepper

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Directions

Set out cream cheese to soften. Grill or bake salmon to an internal temperature of 145°. Let it cool. Mix all ingredients except salmon in a food processor (or by hand, if preferred) until smooth.

Transfer mix into a large mixing bowl. Add cooled salmon to the mixture, and stir by hand to combine. Refrigerate until ready to serve.

“I ENJOY THE SOUTHWESTERN TWIST ON OUR SALMON DIP. THE CHIPOTLE PEPPERS IN ADOBO SAUCE ADD A NICE LAYER OF SMOKINESS AND DEPTH WITHOUT OVERPOWERING THE FLAVOR OF THE SALMON. THIS IS A NICE, SUBTLE TWIST ON A CLASSIC DIP.” – MATT LEWIS, OWNER & OPERATOR

Dips That Delight

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SMOKED TROUT DIP Public House

“THIS DIP IS A GREAT SHARED ITEM FOR A PARTY OR A POTLUCK. IT’S ALSO A NICE SNACK TO HAVE IN THE FRIDGE. I HAVE BEEN KNOWN TO SPREAD IT ON SOURDOUGH BREAD, ADD A SLICE OF HEIRLOOM TOMATO, AND ENJOY IT AS A SANDWICH.” – ANDY HUNTER, CHEF

Makes 8 servings Ingredients

• 1 lb. smoked trout, storebought, skin removed • ¼ cup red onion, finely diced • ¼ cup celery, finely diced • ½ cup sour cream • ¼ cup mayonnaise • 1 Tbsp. fresh lemon juice • Freshly ground black pepper, to taste Directions

Remove all the skin from the smoked trout and place the meat in a large bowl. Add the onion, celery, sour cream, and mayonnaise, and gently fold together.

Be careful not to break up all of the trout. Fold in the lemon juice and black pepper. Taste for seasoning and add more lemon juice or pepper if needed. Place in a small container and refrigerate until ready to serve. Serve with an assortment of crackers, crostini, and vegetables.

G O TO CITYSCOPEMAG.COM FOR CHEF HUNTER’S TROUT C URE RECIPE!

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Dips That Delight

TZATZIKI DIP Daily Ration

“THIS IS A GREAT RECIPE IF YOU’RE LOOKING FOR SOMETHING THAT IS A CROWD-PLEASER AT BARBECUES AND TAILGATES – OR EVEN IF YOU’RE SITTING ON THE PATIO AT YOUR FAVORITE BRUNCH RESTAURANT!” – PHILIP SNELLER, KITCHEN MANAGER & ASSISTANT GENERAL MANAGER

Makes 4 servings Ingredients

• 1½ English cucumbers • 1 qt. whole Greek yogurt • 2 Tbsp. canola or vegetable oil • 1 Tbsp. garlic, minced • 2 tsp. white vinegar • 1¾ tsp. salt • ½ tsp. white pepper Directions

Partially peel cucumbers and slice into rounds. Pulse in a food processor until the rounds are blended into small bits. Place the blended cucumber in a cheesecloth and squeeze liquid out.

Remove the cucumber from the cheesecloth and put into a large mixing bowl. Add all other ingredients and stir to incorporate. Serve with pita and assorted vegetables.

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CARAMELIZED VIDALIA ONION DIP Café 7

“I THINK THE SWEET AND SALTY FLAVORS IN THIS RECIPE GO GREAT WITH ANY KIND OF CHIP OR VEGETABLE. THIS DIP CAN EASILY BE THE CENTERPIECE OF ANY FAMILY GETTOGETHER.” – SCOTT JOHNSON, SOUS CHEF Makes 8-10 servings Ingredients

• 1/2 lb. cream cheese • 2 Tbsp. olive oil • 2 large Vidalia onions, diced • 2 cups sour cream • 2 Tbsp. Worcestershire sauce • ½ bunch fresh parsley, minced • Salt and pepper, to taste Directions

Set out cream cheese to soften to room temperature. Add olive oil into a skillet and set to medium-high heat until near smoking. Add Vidalia onions and turn heat to medium-low, stirring occasionally until onions are caramelized and translucent. Set onions aside to cool. Add cream cheese, sour cream, and Worcestershire into a mixer. Cream at high speed until thoroughly mixed. Add parsley to the mixer. After the onions have cooled, add to the mixer. Season to taste with salt and pepper. Cover and chill until ready to serve.

PHOTOS BY EMILY PÉREZ LONG

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PITCHER PERFEct For those who love to entertain, having a delicious cocktail recipe is a must. A perfect primer to an elegant dinner or a charming complement to a late morning brunch, cocktails can connect your guests and leave them feeling refined and relaxed. But as the host, you have so much more to worry about than welcome drinks. Here, four locals share their big-batch recipes that can save on time without sacrificing flavor.

TRACIE LESAR’S

Planters Rum Punch Serves 8 Ingredients

• 16 oz. dark rum (Kraken is our fave!)

• 16 oz. fresh-squeezed orange juice • 16 oz. fresh pineapple juice • 4 oz. fresh-squeezed lime juice (about 4-5 limes) • 4 oz. fresh-squeezed lemon juice (about 4 lemons) • Splash of grenadine Directions

Combine all ingredients in a pitcher and stir to combine. When ready to serve, pour drink mixture over ice in a tall rocks glass, and garnish with an orange slice or wheel and a cherry.

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“My husband and I found this beverage while on vacation with our four children to Amelia Island. We had been touring the ruins on the island and were exhausted at the end of the day when we came across this little pirate place. I’m not sure if it was truly the best drink we ever had, but in our memories it was. After returning home, we started looking for something similar, and after many attempts of drinks that didn’t quite hit the mark, we finally found the perfect one! It reminds us of a great vacation we had in a time of our lives when we rarely were able to get away. We love to serve this drink at parties, but beware – it’s silent but deadly.”

– Tracie LeSar

(LEF T) PHOTO BY LANEWO OD STUDIO, (RIGHT) PHOTO BY RICH SMITH

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Pitcher Perfect

KALEENA GOLDSWORTHY-WARNOCK’S

Whiskey, Spice, & Everything Nice “I love this drink because it screams autumn and also can be served warm or chilled depending on your mood! I had an October wedding and it was a particularly cold day, so we served this recipe heated up to our guests at the ceremony. It was a hit!

There’s really nothing better than a spiced apple cider with a bit of whiskey as the seasons change.”

– Kaleena GoldsworthyWarnock

Serves 10 Ingredients

• 5 oz. brown sugar and cinnamon syrup • 15 oz. bourbon or whiskey • 10 oz. apple cider • 5 oz. fresh-squeezed lemon juice • 5-8 dashes The Bitter Bottle’s aromatic bitters

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Directions

To make the brown sugar and cinnamon syrup, combine equal parts of packed brown sugar and water into a saucepan and heat over low heat. For each half cup of mixture, add one cinnamon stick and simmer until the sugar has entirely dissolved and the syrup gets slightly thicker. Allow syrup to cool before creating the cocktail.

To create the cocktail, add ingredients to a cocktail shaker in batches and shake to combine. Strain into a pitcher or punch bowl, and stir once more to combine.

PHOTO BY EMILY LESTER

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JIM VAUGHN’S

Classic Gin Martini

Serves 10 Ingredients

• 20 oz. Hendrick’s gin • 5 oz. dry vermouth

Directions

Working in batches, add both ingredients to a cocktail shaker with ice and shake for 1 minute to combine. Combine all ingredients in a pitcher. Serve beverage in frosted martini or rocks glasses, and garnish with olives or a lemon twist.

“My philosophy is that life should be simple, and I think cocktails should be too. For that reason, I tend to gravitate toward classic cocktails such as a martini, Manhattan, or old fashioned. Many people don’t think about making these drinks in big batches, but it takes an already simple cocktail and makes it even easier. They are delicious and do the trick but remember: One martini is just right, two is too many, and three is never enough.” – Jim Vaughn PHOTO BY EMILY PÉREZ LONG

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Pitcher Perfect

PERI MURR’S

Midnight Sky “I find it really calming to look at beautiful things. The charcoal in this cocktail provides a satisfying contrast for the glitter to dance with, creating a mesmerizing experience that you can sort of fall into as you sip.

The citrus and ginger cut through on the front end, carrying you to the sweet violette and herbaceous finish of the gin and sage.

This recipe could also be made with bourbon for a warmer flavor profile that brings out the honey.”

– Peri Murr

Serves 8 Ingredients For the syrup:

• 11/4 cups water • 1/2 cup ginger, finely chopped • 8 sage leaves, chopped • 2 Tbsp. honey • 2 Tbsp. raw sugar For the cocktail:

• 8 oz. honey ginger sage syrup • 16 oz. Tanqueray gin • 4 oz. Rothman & Winter Crème de Violette 194

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• 2 oz. fresh-squeezed lemon juice • 1 tsp. activated charcoal powder Directions

To make the syrup, heat 11/4 cups of water over medium-high heat and add 1/2 cup finely chopped ginger, 8 chopped sage leaves, 2 Tbsp. of honey, and 2 Tbsp. of raw sugar. Let simmer for 10-15 minutes. Pour through a fine mesh strainer and let cool. Once cool, combine all of the ingredients in a 2-quart pitcher, top with ice, and stir to combine. Serve in a chilled coupe glass and garnish with a lemon slice and sprinkle of edible glitter.

Note: Take caution if you are taking medication, have a medical condition, or have a planned surgery, as activated charcoal can diminish the effectiveness of medications.

PHOTO BY EMILY PÉREZ LONG

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