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Food & Drink A TA S T E O F C H AT TA N O O G A’ S F O O D, DRINKS, & SOUTHERN HOSPITALITY

DELICIOUS LOCAL RECIPES GOURMET KITCHENS COOKING TIPS E N T E R TA I N M E N T I D E A S & MORE!


RAISE A STEAK THE WEEK WAS WON.

During times like these, a great meal is nourishing for the mind, body & soul.

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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. RoundTableAdvisors.com

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publisher’s letter

“One cannot think well, love well, sleep well, if one has not dined well.” -V I RG I N I A W O O L F

In the midst of uncertain and challenging times, we are delighted to present CityScope® magazine’s sixth annual Food & Drink issue, where we celebrate Chattanooga’s food, drinks, and Southern hospitality. This special issue is jam-packed with unique recipes from local chefs and accomplished home cooks, as well as cocktail creations from local barkeeps. These men and women have opened up their kitchens with the spirit of true Southern hospitality. Among this year’s offerings are treasured family recipes that have been passed down through generations,

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along with lavish layered dessert recipes and appetizers for every occasion. You’ll also find variations on a quintessential American dish – chili – as well as easy sheet pan dinners for busy weeknights and gourmet camping meals for the great outdoors. Not to be outdone are area chefs showcasing their signature dishes, from dry-aged steak and chilled seafood to pan-fried pork scallopini. These innovative professionals additionally share their brunch specialties, sensational sauces, and unique flavors. We also feature stunning gourmet kitchens created by local craftsmen and suppliers, and area chefs and restaurateurs reveal the one ingredient they just can’t live without. No meal is complete without your favorite beverage, and this year we have included the top wine picks from

Chattanooga’s most renowned experts. If a cocktail is more your speed, local bartenders share their pared-back drink recipes that prove sometimes less really is more. 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 ChattanoogaTM - Chattanooga Resource & Relocation Guide® on Facebook and Instagram!


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Contents

58

taste

play

18 Heirloom Eats

68 The Art of Preparing Food

Favorite Family Recipes Handed Down over Generations

Local Chefs Infuse Flavor with These Tried-and-True Cooking Methods

34 Signature Showcase Local Chefs Display Their Most Iconic Dishes

80 Chili Cook Off Four Locals Take on This Hotly Debated Dish

46 Layer It On Swoon-Worthy Desserts That Steal the Spotlight

58 Breakfast Bash Brunch Recipes Worth Getting Out of Bed For

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88 There’s an App for That Nibbles and Noshes for Every Occasion


More than the best breast care.

Total Care The MaryEllen Locher Breast Center cares for the whole person. With the highest quality breast cancer detection and treatment capabilities and skilled technologists and nurse navigators who work with the region’s only fellowship trained breast surgeons, you receive the latest in breast cancer care. Unlike other imaging facilities, the MaryEllen Locher Breast Center is all-inclusive. Should the need arise, we navigate you from a screening mammogram to a complete diagnostic work up in one appointment – all to give you peace of mind. If you are a woman ages 35-40, you should have one screening mammogram. After age 40, a screening mammogram is recommended annually. Schedule your annual mammogram at one of four convenient locations – Chattanooga, Hixson, Ooltewah, or Ringgold, GA. We offer 3D Tomosynthesis at every location. Call 423.495.4040. No insurance, no problem! We partner with the Tennessee Breast and Cervical Screening Program, Georgia Breast and Cervical Cancer Program, the Susan G. Komen Foundation and others to provide eligible uninsured and under-insured women in our community with breast screenings.

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Contents pour 98

Less Is More Local Barkeeps Share Their Pared-Back Cocktail Creations

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118 Raise Your Glass Area Experts’ Top Wine Picks for 2021

prep 122 Gourmet Kitchens Beautiful Spaces Ideal for Cooking

134 The Secret’s in the Sauce Sensational Sauces to Elevate Your Meal

146 My Favorite Ingredient Local Chefs Dish on Their Go-To Ingredients

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152 One & Done Sheet Pan Dinners the Whole Family Will Adore

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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.

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


Contents Food & Drink Vo l u m e 2 8 , I s s u e 2 • A n n u a l I s s u e 2 0 2 0

Publisher

George Mullinix

Sales & New Business Development

Cailey Mullinix Easterly

Sales & Business Development

Katie Faulkner

Art, Creative, & Design

Emily Pérez Long

Design

Lauren Robinson

Editors

Christina Cannon Anna Hill Mary Beth Wallace

SEO/Digital Marketing

Micah Underwood

Photographers Creative Revolver Rich Smith Sarah Unger

Philip Slowiak Lanewood Studio

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.

158

entertain

158 Unique Eats Chattanooga’s Must-Try Foods That’ll Make an Impression

165 Campfire Creations Gourmet Recipes for the Great Outdoors

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Food & Drink

About the Cover:

A TA S T E O F C H AT TA N O O G A’ S F O O D, DRINKS, & SOUTHERN HOSPITALITY

“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” - Marcel Boulestin DELICIOUS LOCAL RECIPES GOURMET KITCHENS COOKING TIPS E N T E R TA I N M E N T I D E A S & MORE!

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PHOTO BY LANEWOOD STUDIO

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 the Choose ChattanoogaTM – 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 ChattanoogaTM – Chattanooga Resource & Relocation Guide® Copyright, CMC Publications, LLC, 2011 Chattanooga Resource & Relocation Guide® is a trademark owned by CMC Publications, LLC


finding balance Healthy Lifestyle | Eating Well | Exercise

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At the Vascular Institute, we have a team in place that focuses on comprehensive Peripheral Artery Disease 'PAD( care. Don't put off an evaluation...don't delay care - there is help available.

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G AT L I N B U R G , T E N N E S S E E

Tennessee Cider Co.

Anakeesta

Crockett’s Breakfast Camp

The Greenbrier Restaurant

Wknow you’ve come to the right place to sample the best of the hen you travel to Gatlinburg, Tennessee,

you

Smokies. Whether you’re chowing down on homegrown dishes from our celebrated eateries and five-star restaurants, or sipping the finest spirits right in the birthplace of moonshine, you’ll find flavors that are as much a part of Gatlinburg as the landscape. Behind every meal lies a timehonored tradition, and every flavor will leave a lasting impression. Gatlinburg is a place filled with locally owned eateries like Delauder’s BBQ, whose “Holy Bologna” sandwich is the stuff of Travel and Leisure acclaim. And Ole Smoky Candy Kitchen, whose sweet creations have been made from the same family recipe since 1950, can still be found making taffy the old-fashioned way in their windowfront. You’ll find in cherished steakhouses like The Peddler Steakhouse and the *Alamo Steakhouse ample opportunity to make an evening of dining on naturally aged, hand-cut steaks, all perfectly cooked to emphasize a dish’s bold, juicy flavors. Also on the must-try list is The Greenbrier Restaurant, which boasts an upscale, fine casual experience dedicated to our region’s history. For those who like a little local color and a great spot to catch that must-see game, head on down to hot spots like *Tom and Earl’s Back Alley Grill and Smoky Mountain Brewery, where good brews and

burgers abound. While around town, don’t miss the new Tennessee Cider Co. Or add a different vantage point to your mealtime by taking a seat at the *Cliff Top Restaurant located in Anakeesta’s Black Bear Village. This newly opened restaurant offers breathtaking views while serving up their fresh take on comfort food classics like fried green tomatoes and one-half pound chargrilled burgers. But if breakfast is the most important meal of the day, then Gatlinburg pancake houses have been ahead of the mealtime curve for a while. A culinary legacy hailing from its logging camp days, Gatlinburg has become home to seven pancake houses that know how to churn out a hearty breakfast – some of whom have been doing it for half a century. The folks at the Pancake Pantry have been making homemade, honest-to-goodness breakfast spreads since they established themselves as Tennessee’s first pancake house in 1960. Crockett’s Breakfast Camp, a rustic, cabin-themed eatery, serves up a modern take on the classic Southern breakfast. *Split Rail Eats and The Donut Friar are also go-to breakfast hubs, dishing out fresh breakfast bowls and hand-baked, legendary donuts that are beloved by locals and visitors alike. *Outdoor dining available (and encouraged for breathtaking views!) ADVERTORIAL


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Consistent conservative conversation!

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Taste F A M I LY & F L A V O R

Heirloom Eats Signature Showcase Layer It On Breakfast Bash

PHOTO BY LANEWOOD STUDIO

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Heirloom Eats Family recipes are treasures passed down from one generation to the next. They bring comfort and familiarity to our tables today, just as they did to our parents’ tables, and their parents before them. Here, locals share enduring family recipes and tell us what makes them so special after all these years. By ANNA HILL

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PHOTO BY RICH SMITH

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taste

Heirloom Eats

Hilda Sullivan

with Emma Haile, Sheron Bibee, Corinne Giagnorio, and Martha Foster | Cleveland “This is the recipe that my husband’s grandmother, known affectionately as Bebe, fixed the first time she hosted me for a meal at her table. Turns out that earlier that day, she had cut her hand on the blender and driven herself to the doctor for stitches. She even stopped for gas along the way, but never called anyone for help or considered canceling the meal. When I cook this dish, I remember the resilience and the giving spirit of a great Southern hostess on full display, and I feel like I’m back at Bebe’s, where all gatherings with family took place.” - Hilda Sullivan

Bebe’s Hot Chicken Salad

Yields: 8-10 servings Ingredients

• • • • • • • • •

2 cups cooked cubed chicken 2 Tbsp. fresh lemon juice 1/2 tsp. pepper 1/2 tsp. salt 1/2 cup slivered almonds 1 cup celery, diced 1 cup Hellman’s mayonnaise 1 cup sharp cheddar cheese, grated 1 cup potato chips, crushed

Directions

1. Preheat oven to 350˚. Spray a 13x9-inch baking dish with vegetable cooking spray. 2. In a large mixing bowl, combine the chicken, lemon juice, pepper, salt, almonds, celery, mayonnaise, and cheddar cheese. 3. Place chicken mixture into a prepared dish and spread crushed potato chips evenly over the top. 4. Bake for 20 minutes or until bubbly. 20 cityscopefoodanddrink.com

PHOTOS BY SARAH UNGER


Lee Brock

L inda B rock H omes . com

Meeting Your

Needs

exceeding Your

Expectations

P e r s o n a L e x P e r i e n c e a n d c o m Pa s s i o n for famiLy reLocations • Mother of three that made 9 corporate moves in 17 years

knowLedgeaBLe

and

c e rt i f i e d

• CRS, Certified Residential Specialist • ABR, Accredited Buyer’s Representative • GRI, Graduate, REALTOR® Institute

c Hattanooga a rea ’ s L eading s a Les a gent • U.S. Southern Region Top Selling Agent • Chattanooga Leading Sales Agent since 1999 • Agent of the Year since 1999 for National Franchise • Chattanooga Times Free Press Reader’s Choice and Best of the Best Residential Realtor since 2002

m arketing a gent for H omes tHrougHout g reater c Hattanooga a rea incLuding tHe n ortH s Hore ’ s m agnoLia o ne and d exter w. w Hite c onstruction

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direct

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office

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LindaBrockHomes.com


taste

Heirloom Eats

Sumi Patel

with her daughter, Neha Shah, and granddaughter, Uma Shah | NorthShore “Samosas are a celebratory dish, so we chose to honor my grandmother by sharing her recipe. Most of my memories of spending time with my grandmother (I called her Ba), were spent around food. I remember she would lay out big sheets of newspaper on the floor and sit and peel eggplant and bitter melon and grind spices from scratch in her mortar and pestle. She couldn’t read or write in either English or our native language of Gujarati, so she used her senses to work through her ‘recipes’ by tasting and smelling along the way. Her love for food and cooking has been inherited by her children and grandchildren, and we each think of her any time we eat samosas or find ourselves ‘feeling’ our way through a recipe.” – Neha Shah

Samosas

Yields: 15-18 samosas ingredients

• • • • • • • • • • • •

5 Idaho potatoes, peeled and cubed small 5 Tbsp. canola oil, plus more for frying 1/2 tsp. black pepper 1 1/2 tsp. ginger, peeled and grated 1 tsp. salt Grated serrano pepper, to taste (we use 2) 1 Tbsp. sugar 1 tsp. garam masala 1 Tbsp. fresh lemon juice 1/2 cup frozen green peas 1 cup self-rising flour 1/4 cup warm water

Directions

1. To make the masala filling, heat 2 Tbsp. of canola oil in a pan. Add black pepper, then potatoes, and sauté for 5-7 minutes or until cooked; cover with a lid and stir often. 2. Add ginger, salt, serrano pepper, sugar, garam masala, and lemon juice; mix thoroughly and allow spices to warm. Once warmed, put the potato mixture in a bowl and set aside. 3. Heat 1 Tbsp. of canola oil in a pan and add peas; cook for 5 minutes, then add to potato mixture. Set aside. 4. To make the dough, add 2 Tbsp. of canola oil to allpurpose flour. Add warm water and mix thoroughly – the dough should be the consistency of cookie dough. Separate dough into small tablespoonsized balls and roll out into smooth tortilla-like shapes. 5. To assemble the samosas, cut each circle of dough in half. Fold each half into a cone shape and fill with masala filling. Seal by twisting the top closed into small pleats. Deep-fry in canola oil until samosa is golden-brown; serve with chutney.

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PHOTOS BY SARAH UNGER


Celebrating 83 Years of Selling the Finest Jewelry

213 Chickamauga Avenue Rossville, Georgia 706.866.3033 B rody J ewelers


taste

Heirloom Eats

Alan & Bonny Shuptrine

with their son, Ben, and daughter-in-law, Meg | Lookout Mountain “Over the years, many of our family recipes have been improved, especially meatloaf! Ours is called Shuptrine’s Twisted Meatloaf, and it started back in the 1940s in Fort Wayne, Indiana. My mom taught me how to utilize sweet pickles, onions, and green peppers as ingredients; now, we use our homemade Appalachian chow-chow. Baking it in a cast iron skillet gives it a good all-over baking method. Passed on and enhanced over the decades, the recipe has evolved and has been part of our fall dinners with sides of cheese cauliflower, mashed potatoes, and green beans. It’s a hearty, feel-good kind of meal!” – Bonny Shuptrine

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PHOTOS BY RICH SMITH


Shuptrine’s Twisted Meatloaf

Yields: 6 servings Ingredients

• • • • • • • • • • • • • • •

1 tsp. oil 1 small onion, chopped 1 Tbsp. garlic, minced 1 1/2 cups Shuptrine’s Twisted Relish (chow-chow) 2 eggs 1/2 cup cream 1 tsp. salt 1 tsp. pepper 1 packet McCormick meatloaf seasoning mix 2 Tbsp. Worcestershire sauce 1 lb. sage sausage 1 1/2 lbs. ground beef 1 cup dried fine seasoned breadcrumbs 1/2 cup ketchup 1 Tbsp. mustard

For the topping: • 1/3 cup ketchup Directions

1. Preheat oven to 350˚. 2. Heat oil, onions, garlic, and drained Shuptrine’s Twisted Relish in a 10-inch cast iron skillet; cook until onions are clear (about 10 minutes). Take mixture out of the skillet and let cool. 3. Place the eggs, cream, salt and pepper, McCormick meatloaf spice packet, and Worcestershire sauce in a large bowl and whisk. Mix sausage, ground beef, breadcrumbs, ketchup, and mustard with your hands until completely mixed; set aside. 4. Take cooled onion mixture and fold into meat mixture. Transfer the meatloaf mixture back to your used skillet from making the onion mixture and press into an even layer to all sides of the skillet. 5. Bake for 45 minutes to an hour. If you don’t use lean ground beef for the recipe, you might have to drain off excess fat during the baking process. 6. Remove the skillet from the oven. Turn on the broiler. Spoon and brush the top of the meatloaf with the rest of the ketchup. 7. Broil on the same rack for about 3 minutes. Let cool in the pan for 10 minutes before slicing and serving.

PHOTOS BY RICH SMITH

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taste

Heirloom Eats

Melinda Bone

with her mother, Sarah, and daughter, Melaina | Harrison “As a little girl, I remember Mom and MomMom always baking this special cake during the Christmas holidays. I remember the stories that they shared with us about baking it in a wooden stove and how the house smelled with all the flavors of goodness. This cake brought all the family together. Everyone had to have a slice! As I grew older, my mom passed the recipe to me and now, I have passed it to my daughter. It is important for us that all our family traditions and legacies be treasured and passed on to the next generation. It all starts with this Christmas Golden Cake!” - Melinda Bone

Christmas Golden Cake

Yields: 10-12 servings

Ingredients

• • • • •

9 egg yolks 1 whole egg 3 cups sugar 1 1/2 cups butter 3/4 tsp. vanilla

• 6 tsp. baking powder • 4 1/2 cups flour • 1 1/2 tsp. salt • 1 1/2 cups milk

Directions

1. Beat one egg at a time with sugar and butter until creamy. Add vanilla. 2. Add sifted dry ingredients, alternating with milk. 3. Pour into a greased and floured tube pan or layered pans. Bake at 350˚ for 1 hour and 15 minutes.

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PHOTOS BY SARAH UNGER


Sit back and rel ax

1110 MARKET STREET | CHATTANOOGA, TENNESSEE | WAREHOUSEROW.COM


taste

Heirloom Eats

Stephanie Blackiston with her husband, Tim, and their children | East Chattanooga “One of the happiest memories in my life was spending the night with my grandparents. After a full day of playing outside, I would drift off to sleep surrounded by my grandmother’s love. The next morning, the aroma of sausage gravy would wake me up. I could hear gospel music and her pulling biscuits out of the oven. These smells and tastes left an imprint on me. Years later after I was married, I told my husband how much her gravy meant to me. He watched her make it and discovered that the secret ingredient was coffee! Now, my husband makes sausage gravy for me and our eight children. My grandmother left me with much more than a gravy recipe; she left me the recipe of loving my family well.” Stephanie Blackiston

Sausage Gravy

Yields: 10 servings ingredients

• • • • • •

2 (16 oz.) tubes uncooked pork or turkey sausage 1 stick butter 1 cup flour 6 oz. coffee 6 cups whole milk Salt and pepper, to taste

Directions

1. Brown sausage in a large skillet, breaking into small pieces with a spatula. Leave the heat on. (If using turkey sausage, you may need to add a couple Tbsp. of butter from the stick to help it get crispy.) 2. While the sausage is browning, in a separate skillet slowly melt the remaining butter; mix flour with melted butter and remove from heat. 3. Add coffee to the sausage pan and let it boil down for 10-15 seconds; add milk. 4. Add the flour mixture to the coffee mixture and whisk until smooth. Bring to a boil, stirring slowly as the gravy thickens. 5. Add salt and pepper to taste. Serve over biscuits with a sliced home-grown tomato for garnish.

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PHOTOS BY RICH SMITH


taste

Heirloom Eats

Lemont & Renita Johnson

| Ridgedale

“This chicken and dumplings recipe is a family staple. It first started with my grandma Ever Boyd, who raised me. Back in the ’60s, she would prepare them in the winter with a buttered cornbread muffin and a glass of sweet tea – and maybe a little taste of cobbler for dessert. This recipe is tender and full of chicken flavor. I made it for my family all the time when they were growing up. It was also a staple for our restaurant back when we were open a few years ago. You just can’t beat a good old bowl of homemade chicken and dumplings during this time. Here is my recipe, and I hope you find as much love cooking it as we do eating it.” – Lemont Johnson

Chicken & DUmplings

Directions

Yields: 6-8 servings

1. Wash chicken and cut into quarters; cover with 2 quarts of water in a large stock pot. Add salt, pepper, and garlic.

ingredients

• • • • • • • •

1 small whole chicken 2 qts. water 1 Tbsp. salt 1 Tbsp. pepper 2 garlic cloves, whole 1 celery stalk 2 1/2 medium onions 1 bell pepper

2. Cut celery stalk and onions in half. Seed bell pepper and cut into strips, and add vegetables to the pot. Bring water to a boil and cook for 20-30 minutes.

fold out the dough. Dust the top of dough with flour and roll it out until the dough is 1/4-inch thick. Cut dough into 1-inch wide strips at a diagonal angle. Cut across again at the opposite diagonal angle to create 1-inch squares.

3. Remove chicken, vegetables, and garlic from the pot, allow to cool, and remove chicken from its bones.

To assemble: 1. Bring the chicken broth back to a boil. Add 2 additional quarts of warm water as well as the chicken base.

For the dumplings: • 4 cups self-rising flour • 1 Tbsp. onion powder • 2 Tbsp. garlic powder • 1 tsp. salt • 3 eggs, beaten • 1/4 cup ice water

For the dumplings: 1. In a large bowl, whisk together flour and all seasonings. Make a well in the center of the flour and pour beaten eggs into the well. Fold eggs into flour to create a lumpy mixture.

2. Once at a rolling boil, drop dumplings in a few at a time, stirring constantly, until they are all added and begin to float to the top. Reduce heat and simmer for 30 minutes or until gravy forms.

• 2 qts. warm water • 2 Tbsp. chicken base

3. When the dough becomes slightly sticky, flour your work surface and

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2. Incorporate ice water into mixture to slowly form a dough; shape into a ball.

3. Add chicken and allow to cook for a few more minutes; remove from heat. 4. Serve with your favorite side salad or green vegetable and a large glass of iced tea.

PHOTOS BY RICH SMITH


taste

Heirloom Eats

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PHOTOS BY RICH SMITH


Rae Bond

with her husband, Bill | Ridgeside “My grandmother made orange rolls for every special occasion, so when I married I began making them to remind me of my family back in Idaho. My sons grew up helping me make them, and those times together are precious memories. I asked my son to share what this meant to him, and he shared from the heart.” - Rae Bond “Growing up in a ministry-based family, you share basically everything. You share your parents, you share your home, you share your cooking, you share your heart. Making orange rolls with Mom was one of the few things that we didn’t have to share. Other people got to taste the fluffy, flakey fruits of our labor, sure. But their creation, from grating the oranges to making sure the dough was rolled just so to produce perfect layers – that was for us. Over the years as we’ve gotten older, we’ve introduced new people into the tradition as our family grew. When I was a kid, making orange rolls was almost selfish – a special rare thing I didn’t have to share in a life of sharing for the greater good. Now that I’m an adult, all I see is love in that recipe. I’m thankful I get to share with so many people as an adult, and thankful that readers get to start their own traditions with it now.” – John Michael Bond, son

Grandma Sells’ Orange Rolls

Yields: 12 rolls Ingredients

For the sweet roll dough: • 2 packages active dry yeast (you can use rapid rise yeast if you are short on time) • 1/2 cup warm water, 105˚-115˚ (125˚130˚ if using rapid rise yeast) • 1/2 cup milk, 105˚-115˚ (125˚130˚ if using rapid rise yeast) • 1/2-3/4 cup sugar • 1 tsp. salt • 2 eggs, beaten • 1/2 cup shortening or butter, softened • 4 1/2-5 cups flour For the filling: • 4 cups powdered sugar • 1 stick butter, softened (or combination of butter and softened cream cheese) • 4 Tbsp. orange peel, grated • 1 Tbsp. + 1 tsp. orange juice concentrate (add more as needed to get a consistency that is easy to spread) Directions

1. Start with the sweet roll dough. For regular yeast, dissolve yeast in warm water. Stir in milk, sugar, salt,

eggs, shortening, and half of the flour. Beat until smooth. Add enough flour to make dough easy to handle. (For rapid rise yeast, mix yeast with half of the flour. Heat water, milk, and shortening. Add to flour. Add sugar, salt, and eggs. Beat until smooth.) 2. Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl and turn greased side up. At this point, if you used regular yeast, the dough can be refrigerated for 1-2 days. Cover and let rise in warm place until double the size – about 90 minutes. Dough is ready if impression remains when touched. (For rapid rise yeast, let the dough set for 15-30 minutes. Roll and shape into rolls. Then let rise 60 minutes or so until rolls are puffy.) 3. To make the filling, beat powdered sugar, butter, orange peel, and orange juice until creamy. Roll dough into a rectangle, 12x7 inches, on a lightly floured surface; spread with half of the orange mixture. Roll up tightly, beginning at the 12-inch side. Pinch edge firmly to seal. Stretch roll to make even. Cut into 12 1-inch slices. Place slightly apart in greased round baking pan, 8x1 1/2 inches. Let rise until double the size, about 40 minutes. 4. Heat oven to 375˚. Bake until golden brown, 20-25 minutes. Frost with remaining orange mixture while warm.

cityscopefoodanddrink.com 33


Signature Showcase

Local Chefs Display Their Most Iconic Dishes By MARY BETH WALLACE / Photography by LANEWOOD STUDIO

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cityscopefoodanddrink.com 35


taste

Signature Showcase

Pork Scallopini Il Primo

Niman Ranch pork tenderloin pounded and pan-fried, served with beurre blanc, capers, and a lemon wedge

“Pork Scallopini highlights Niman Ranch, a vendor we are proud to source. For me, this dish is an Italian rendering of a classic Southern staple. It pays homage to the pork chops on our kitchen tables enjoyed with family and friends.� Oscar Ixcot, Executive Chef

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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 29 years

• Accredited Buyers Representation (ABR)

• Over $471,000,000 in sales

• Certified Residential Specialist (CRS)

• Voted a Best Of The Best Real Estate Agent 9 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)

Testimonial "Our experience with The Paula McDaniel Group was phenomenal. We couldn't have been more impressed with the attention to detail, expertise, and quality of experience! I strongly recommend any buyers or seller to give The Paula McDaniel Group serious consideration. They were perfect in every way." Michael and Ceren S.

• Certified Residential Specialist (CRS)

Buyer and Seller Services • Buyers Agents

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


taste

Signature Showcase

Dry-Aged Delmonico Steak Bridgeman’s Chophouse

16 oz. well-marbled ribeye dry-aged 65 to 90 days and brushed with a blend of rosemary, thyme, sage, garlic, shallot, and black peppercorn butter “The dry-aged Delmonico Ribeye is a great steak: The beautiful marbling makes the steak very flavorful, and the process of aging in a dry environment, where temperature and humidity are controlled, makes the steak very tender and juicy.” Michael Quinn, Chef de Cuisine

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Signature Showcase

Anderson Farm’s Lamb St. John’s Restaurant

Anderson Farm’s Lamb, served with roasted corn succotash, cherry tomatoes, kale, Big Sycamore Farm’s charred okra, and herbed butter

taste

“One of my favorite dishes on the menu right now is our Anderson Farm’s Lamb. This dish exemplifies Southern summer comfort. Summertime in Tennessee has an abundance of produce from so many amazing local farms, and I love that this dish is able to showcase everything summer has to offer.” Patrick Sawyer, Executive Chef

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taste

Signature Showcase

Habanero Glazed Pork Whitebird

Land to Table Farm smoked pork with a habanero reduction, served with fire-roasted summer vegetables, strawberry marmalade, and toasted buckwheat

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“I love this dish because of all the flavor profiles balancing each other and producing an amazing flavor and texture in each bite. At Whitebird, we source all our ingredients locally, and this particular dish highlights multiple local farms, offering stories to share with our guests.� Khaled Albanna, Executive Chef


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taste

Signature Showcase

Chilled Seafood Tower Ruth’s Chris

Maine lobster, Alaskan king crab legs, jumbo shrimp, and colossal lump crab presented on shaved ice, served with fresh lemon, cocktail sauce, and remoulade for dipping

“The Ruth’s Chris Seafood Tower offers the kind of dining experience that is easy to love and difficult to ignore – the multi-tiered presentation is sure to garner attention from your table and the entire dining room. As I see it, half the fun of going out for a fine dining meal is getting to enjoy indulgences you’re unlikely to have at home. During these crazy times, you deserve to treat yourself to this splurge that’s worth every penny.” James Hester, Sous Chef

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Signature Showcase

taste

Gnocchi Alleia

Gnocchi accompanied by gulf blue crab and topped with grana padano cheese

“The gnocchi is a traditional potato dumpling that is pan-seared and tossed in a sauce of reduced white wine and champagne vinegar, butter, onion, garlic, oyster mushrooms, cherry tomatoes from Southland Farms, and fresh herbs. It has become a house favorite as it has playful, bright flavors with such fun textures from the ingredients that is sure to bring smiles to those who order it.� Nehemias Hernandez, Chef

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taste

Signature Showcase

Surryano Ham & Melon Easy Bistro

Surryano ham with compressed late melon, peanuts, and mint

“This dish is ephemeral, in that it won’t be around forever, but it’s one of my favorite things we are doing right now. It’s all about a love affair with the ingredients – the levels of peanut flavor, from roasted peanut oil and red-skinned peanuts to the ham that was made from pigs that were finished on peanuts before being cured, is exactly what we strive for at Easy Bistro.” Erik Niel, Chef & Owner

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TAKE A JET TO DINNER TONIGHT. From t-bone steaks in Houston to deep-dish pies in Chicago, you can dine in any one of seven amazing cities. With daily non-stop flights, short lines, and loads of easy parking, you’ll be there before you can decide between sausage or pepperoni. We’ll make sure your trip is safe, convenient, and delicious.

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Layer it On Cakes, trifles, tiramisĂš, oh my! These locals have created swoon-worthy desserts that steal the spotlight with their impressive layers and stunning presentation. Create your own sweet masterpiece using their tried-and-true recipes. By Mary Beth Wallace / Photography by Emily Long

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taste

Layer It On

ALINE SCHRAGE’S

Lemon Blueberry Trifle

Yields: 8-10 servings ingredients

• 8 oz. cream cheese, softened • 2 (3.4 oz.) boxes lemon instant pudding mix (dry only) • 3 cups milk, room temperature • 8 oz. whipped topping, thawed • 2 angel food cake loaves, cut into 1-inch pieces • 4 cups blueberries • Sliced lemon, for garnish (optional)

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Directions

1. Beat the cream cheese and dry pudding mix together until smooth. Slowly add the room temperature milk until smooth. Fold in 2 cups of whipped topping. 2. In a 3-quart bowl, layer 1/3 of the angel food cake, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and sliced lemon. 3. Cover and chill until ready to serve.


LO C A L • CONNECT ED 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


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Layer It On

taste

ALESHA MANNING’S

Carrot Cake

WITH CANDIED BOURBON PECANS

Yields: 8 servings ingredients

For the cake: • 2 cups unbleached flour • 2 tsp. baking powder • 2 tsp. baking soda • 2 tsp. cinnamon • 1 tsp. salt • 1 cup vegetable oil • 1/2 cup olive oil • 1 cup granulated sugar • 1 cup brown sugar, packed • 4 eggs • 1 Tbsp. Woodford Reserve Bourbon (can sub vanilla extract) • 3 cups carrots, peeled and grated • 1/2 cup pecans, chopped • 1/2 cup pitted dates, chopped For the frosting: • 8 oz. cream cheese, room temperature • 8 Tbsp. butter, room temperature and cubed by Tbsp. • 4 cups confectioners’ sugar, sifted • 1 tsp. vanilla extract • 1 tsp. milk or cream For the candied bourbon pecans: • 1 cup pecans • 2 Tbsp. Woodford Reserve Bourbon • 2 Tbsp. brown sugar • 1/2 tsp. cinnamon • 1 tsp. vanilla extract

Directions

For the cake: 1. Preheat oven to 350°. Grease three 8-inch round pans and line with parchment paper, then grease parchment paper. 2. In a bowl, whisk to combine flour, baking powder, baking soda, cinnamon, and salt. Set aside. 3. Using the paddle attachment on a stand mixer (or in a large bowl using a hand mixer), beat the vegetable oil and olive oil with both sugars until thoroughly combined. 4. Add the eggs, incorporating one at a time. Beat well. 5. Add the Woodford Reserve Bourbon. Fold in the carrots, pecans, and dates until combined. Combine the wet mixture with the flour mixture. 6. Bake in prepared cake pans for 30-35 minutes, or until a toothpick comes out clean from the center of the cake. Allow to cool slightly before removing from pans, and then cool completely on a wire rack. For the frosting: In a stand mixer with a whisk attachment, whip cream cheese and butter until light and a bit fluffy. One cup at a time, add sifted powdered sugar. Continue to whisk and add vanilla extract and cream. Set aside. For the bourbon pecans: Mix all ingredients together and let pecans sit in bourbon mixture for 30 minutes. Line baking sheet with parchment paper. Spread pecans on baking sheet and bake at 350° for 15-20 minutes. Remove from oven and separate pecans with a fork while hot. Allow to cool completely. To assemble: Ice cake with cream cheese frosting. Decorate with bourbon pecans and fresh flowers.

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taste

Layer It On

CHARLOTTE WHITE’S

Chocolate & Toffee Trifle

Yields: 16 servings

Directions

ingredients

1. Prepare brownie mix according to package directions and bake in a 9x13 pan.

• 1 package brownie mix of your choice (I use milk chocolate) • 1/2 cup strong brewed coffee • 1 (5.9 oz.) package chocolate instant pudding mix • 3 cups cold milk • 16 oz. frozen whipped topping, thawed • 8 oz. HEATH Milk Chocolate Toffee Bits

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2. Prick top of hot brownies with a fork and drizzle brewed coffee over the top. Let cool before crumbling. 3. In a separate bowl, mix chocolate instant pudding mix with cold milk and chill until brownies have cooled. 4. Place 1/3 of the crumbled brownies in the bottom of a trifle dish. Top with 1/3 of the chocolate pudding, 1/3 of the whipped topping, and 1/3 of the HEATH Toffee Bits. Repeat layers twice with remaining ingredients, ending with the HEATH Toffee Bits. 5. Chill 8 hours before serving.


Setting a Higher Standard in Restaurant Design & Construction

When it comes to building restaurant spaces for some of Chattanooga’s most established brands, BP Construction knows the recipe. We recognize that while food and beverage is the ultimate star of the show, customers are looking for a memorable experience when it comes to their entertainment surroundings. BP can help you set a higher standard. Contact our office at 423-805-3497 or visit www.bpconstruct.com for more information.


taste

Layer It On

LESLEY DUNN’S

Cream Caramel Cake

Yields: 10-12 servings

Directions

ingredients

For the cake: 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.

For the cream cake layers: • 2 sticks butter • 3 cups granulated sugar • 6 eggs • 2 2/3 cups all-purpose flour • 1/4 tsp. baking soda • 1 tsp. salt • 8 oz. sour cream • 1 Tbsp. vanilla extract For the caramel frosting: • 1/2 Ib. butter • 2 cups light brown sugar • 1/2 cup evaporated milk • 1/2 tsp. vanilla extract • 4 cups 10x powdered sugar

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2. In a separate bowl, sift flour, baking soda, and salt together. Alternating, add flour mixture and sour cream to the butter mixture. Add vanilla. 3. Pour batter into three 9-inch prepared pans. Bake for 25-35 minutes, making sure to test doneness. Remove from oven and cool on racks for 10 minutes. Carefully remove from pans to cool completely. For the frosting: 1. In a small pot, melt butter. Add brown sugar and evaporated milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Add vanilla. Pour the mixture over powdered sugar in a separate bowl. Beat until smooth. Let cool slightly. 2. Place one cake layer on a cake stand or serving plate. Frost with the caramel frosting, then repeat with the next two layers. Spread remaining frosting all over the top and sides.


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taste

Layer It On

CHRISSY PERCY’S

Southern Strawberry Trifle Yields: 10-12 servings ingredients

• 2 (10 oz.) packages frozen strawberries (can sub fresh strawberries, cut up and tossed in sugar) • 1 (5.1 oz.) package vanilla instant pudding mix • 3 cups whole milk • 1 Ib. Sara Lee pound cake • 16 oz. tub Cool Whip Original Whipped Topping

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Directions

1. Place frozen strawberries in a bowl to thaw. 2. Prepare vanilla pudding, using the pudding mix and whole milk, by following the instructions on the box. 3. Thinly slice pound cake into layers (about 2 inches). 4. In a trifle dish, start layering with 1/3 of the pound cake on the bottom, followed by 1/3 of the strawberries with juice, 1/3 of the vanilla pudding, and 1/3 of the Cool Whip. You will continue to layer two more times, ending with the fluffy white goodness on top. You can also use any leftover strawberries or pound cake for garnish. 5. Place in a refrigerator for at least 2 hours before serving.


Layer It On

taste

JAYNE BRZEZIENSKI’S

Tiramisù Tuscan Trifle

Yields: 8 servings ingredients

• • • • • • • • • • •

8 oz. semisweet chocolate 6 large egg yolks 6 Tbsp. sugar 2 1/2 cups Vin Santo wine (or any sweet Italian dessert wine) 2 egg whites 1/2 cup very strong cooled espresso 2 cups mascarpone cheese, room temperature 2 cups heavy whipping cream 7 oz. ladyfingers 1 Tbsp. instant coffee powder 1 Tbsp. sweet ground chocolate

until frothy and light. Add 1 cup of wine, place over gently simmering water, and whip until the mixture begins to thicken. Do not let it boil. Remove from heat, fold in the cooled chocolate, and let cool completely. 3. Beat the egg whites until stiff peaks form. Using a spatula, fold it into the cooled zabaglione. 4. Stir together the espresso and mascarpone cheese and set aside. 5. Whip the heavy whipping cream until stiff peaks form. (For a sweeter whipped cream, feel free to add 1 Tbsp. of powdered sugar here.)

1. In the top of a double boiler over simmering water, melt semisweet chocolate. Let cool completely and set aside.

6. Dip half of the ladyfingers into the remaining wine and arrange them on the bottom of a 9-inch round dish. Cover the ladyfingers with half of the mascarpone mixture, then half of the zabaglione, then half of the whipped cream. Repeat the layers of ladyfingers dipped in wine, mascarpone cheese mixture, zabaglione, and whipped cream. At this point, the tiramisù may be refrigerated 12-24 hours prior to serving.

2. To make the zabaglione, using a hand mixer, beat the egg yolks with sugar in the top pan of a double boiler

7. Sprinkle the instant coffee and sweet ground chocolate on top just before serving.

Directions

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Breakfast Bash By MARY BETH WALLACE Photography by LANEWOOD STUDIO

It’s no secret that Chattanooga’s brunch scene is buzzing. Restaurants hope to satisfy customers’ taste buds with the classics, like bacon and eggs, along with more eccentric offerings – Fruity Pebbles pancakes, anyone? Fortunately for us, five local institutions have shared the blueprints to their beloved breakfast creations. Be sure to set your alarm clock; these brunch recipes are worth getting out of bed for!

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taste

Breakfast Bash

Crispy Bacon Fruity Pebbles Pancakes F E E D TA B L E & TAV E R N

Yields: 15-20 pancakes ingredients

Directions

• • • • • • • • • • • •

Combine all ingredients except the Fruity Pebbles and mix well. Add the cereal and gently stir to combine. Ladle mixture onto an oiled hot griddle and cook for 3 minutes on one side. Flip pancake. Cook another 3 minutes. Stack pancakes and serve warm with maple syrup.

2 1/2 qts. flour 1 1/2 Tbsp. baking powder 1 Tbsp. baking soda 1/2 Tbsp. kosher salt 1/2 cup sugar 11 eggs, beaten 2 1/2 qts. buttermilk 2 1/2 qts. water 2 Tbsp. vanilla 1/2 Ib. butter, melted 1/4 cup bacon bits 2 cups Fruity Pebbles

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J A R E D CO H E N , C H E F


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taste

Breakfast Bash

Yields: 1 serving

Chilaquiles T H E D A I LY R AT I O N

ingredients

• • • • • • • •

6 oz. tortilla chips 4 oz. chipotle braise 6 oz. white queso 3 oz. black beans 4 oz. cherry heirloom tomato salad 3 oz. Mexican chorizo 2 eggs, scrambled Hoff’s Mean Green hot sauce, for drizzling • Cilantro, for garnish Directions

PHILIP SNELLER, K I TC H E N M A N AG E R

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Fry corn tortillas in a neutral oil until crispy; drain and sprinkle with salt. Cover chips in a warm chipotle braise. Pour queso over each chip. Add black beans and cherry heirloom tomato salad. Sprinkle crumbled chorizo on top. Scramble both eggs and add them to the chilaquiles. Drizzle Hoff’s Mean Green hot sauce on top of everything and garnish with fresh chopped cilantro.


Yields: 10-15 beignets

Beignets

• 3/4 cup warm water

S I D E T R AC K

• 1/2 Tbsp. yeast

ingredients

• 1/4 cup sugar • 1/2 cup milk • 2 Tbsp. butter • 1 egg

• 1/2 Tbsp. vanilla • 4 cups all-purpose flour + 1/4 cup reserved for mixing • 1/4 Tbsp. kosher salt • Peanut oil, for frying • Powdered sugar, for topping

Directions

JASON GREER, EXECUTIVE CHEF

Add the warm water, sugar, and yeast to the bowl of a mixer. Whisk to dissolve the sugar. Allow the yeast to bloom for 15 minutes. Heat the milk and butter so that it’s warm. Add all the remaining ingredients to the mixer (except the reserved 1/4 cup of flour). Use the paddle attachment and mix for 30 seconds to incorporate all ingredients. Switch to the dough hook and mix for 1-2 minutes. Add the reserved flour to the mixing bowl and mix for 1-2 minutes. Pour the dough out onto two half sheet pans sprayed with non-stick spray. Spray the top of the dough with non-stick spray. Wrap with plastic wrap. Let the dough proof for 1-2 hours in a warm place. Once the dough is proofed, flour your worktable heavily. Turn the dough out onto the table and then coat the top with lots of flour. Shape into a rectangle and then roll to 1/4-inch thick. Cut into 3-inch by 3-inch squares. Fry in peanut oil at 360-375° until fully puffed and golden brown, about 2-3 minutes each side. Remove from oil and allow to drain briefly. Dust with powdered sugar and serve immediately.

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taste

Breakfast Bash

Yields: 1 serving

Confusion Benedict S TAT E O F CO N F U S I O N

ingredients

• 5 oz. bologna (we use a house-made recipe), shaved thin • 1 English muffin • 1 Tbsp. butter • 2 eggs • 2 fl. oz. hollandaise sauce • 1/4 tsp. chives, sliced thin Directions

WA R D S O U T H E A R D , EXECUTIVE CHEF

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Cook shaved bologna (or protein of choice) in a heated pan until caramelized and hot, about 3 minutes. Brush the English muffin with butter and cook on a griddle or pan until golden and soft. Crack eggs in simmering water to poach; cook 3-4 minutes and then remove with a slotted spoon. Plate the English muffin and place some cooked bologna on each half, making a hole to hold the poached egg. Place poached egg on the bologna and ladle hollandaise over the top of each egg. Top with chives. Serve with breakfast potatoes or hash browns.


LIVABLE LUXURY

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

Autumn is here, and so are the harvest treasures. Take a moment to slow down, relax and enjoy the sights, smells and tastes that make this season so special. At McCoy Homes, we design around our clients and the way that they live their lives. We help our customers create stress free interiors for effortless gathering and entertaining. This season, bring your family home to a McCoy Home. And, when they arrive, serve them a warm bowl of our family's favorite fall recipe: Billy's Brunswick Stew. - Connie McCoy,

Vice President of Operations

INGREDIENTS

INSTRUCTIONS

3 cups chicken stock 6 tablespoons butter 1-1/2 cups chopped onion 4 cloves garlic - minced 3 cups diced potatoes 1-1/2 cups baby lima beans 2 cups sweet corn 1 can diced tomatoes 1.5 cups barbecue sauce 1 tablespoon Worcestershire 2 cups cooked shredded chicken 2 cups cooked shredded pork

Melt butter in a dutch oven over medium heat. Add onion and garlic, cook until they are translucent. Add stock, potatoes, limas, corn, and tomatoes. Bring to a boil. Reduce heat, cover and simmer for 25 minutes. Add barbecue sauce, Worcestershire, shredded chicken and pork. Mix well to combine. Simmer, uncovered, for 15 minutes. Serve hot with fresh cornbread.

OAKHAVEN


taste

Breakfast Bash

San Francisco French Toast MILK & HONEY

Yields: 15 servings ingredients

• • • • • • •

18 eggs 6 cups whole milk 4 1/2 tsp. cinnamon 4 1/2 tsp. fresh ground whole nutmeg 1/2 tsp. kosher salt 30 pieces Bluff View Bakery sourdough bread Powdered sugar, for topping

Directions

Make a homemade egg wash: Vitamix the eggs, milk, cinnamon, nutmeg, and salt on high until smooth. Dip pieces of bread in the egg wash while heating a cast iron skillet. Place the bread flat in the skillet and cook on one side until done. Flip and finish cooking on the other side. Transfer to a plate and top with powdered sugar. Serve with pure maple syrup, fresh fruit, and bacon.

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S A R A H B A R N E T T, O P E R AT I N G PA RT N E R


Play FUN & FLAIR

The Art of Preparing Food Chili Cook Off There’s an App for That

PHOTO BY RICH SMITH

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THE ART OF PREPARING FOOD

By ANNA HILL / Photography by RICH SMITH

The way a dish is prepared matters. Cooking something a certain way – whether it’s grilled, braised, sautéed, smoked, or fried – can be the key to making a dish the best it can possibly be. Here, local restaurants give us some delicious examples of how it’s done.

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play

The Art of Preparing Food

GRILLED

“When cooking oysters, it needs to be done as hot and fast as you can so that they don’t get tough and chewy. A grill is the perfect method for this. Cooking them in the shell allows them to steam in their own briny liquor and intensifies that lovely oceanic flavor.”

GRILLED CHESAPEAKE OYSTERS ­— Jason Greer, Chef Boathouse Rotisserie & Raw Bar

Directions Ingredients

For the garlic butter: • 1/2 cup butter, softened • 1 Tbsp. garlic, minced • 1 Tbsp. parsley, chopped For the oysters: • 6 shucked fresh oysters • 6 tsp. garlic butter • Kosher salt • Freshly ground black pepper • 3-4 slices ciabatta bread

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1. Mix the softened butter, garlic, and parsley together until well incorporated. Set aside. 2. Light a grill so that it is at high heat. If using an oven, turn your oven to the broil setting and allow it to get hot. 3. Add 1 tsp. of garlic butter to each of your shucked oysters. Add a small pinch of salt and pepper to each oyster. 4. Place the oysters, shell side down, directly onto the grates of your grill over the hottest flame. If using the oven, place the oysters, shell side down, onto a sheet pan and broil. Cook until the edges of the oysters start to curl inward and butter is bubbling, approximately 3-5 minutes. 5. Toast the ciabatta bread and serve with your grilled oysters immediately.


boathousechattanooga.com 423-622-0122

sidetrackhere.com 423-414-2690

sugarsribs.com 423-826-1199


play

The Art of Preparing Food

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BRAISED

OSSO BUCCO ­— Michelle Huffman, Chef Events with Taste Ingredients

• • • • • • • • • • • • • •

3 whole veal shanks Salt and pepper Flour for dredging 1/4 cup butter 1/4 cup oil 1 medium onion, chopped medium 1 medium carrot, cubed 2 stalks celery, chopped medium 1 (15 oz.) can plum tomatoes 1 cup white wine 2 cups chicken or beef stock 1 sprig rosemary 1 sprig thyme 2 bay leaves

For the gremolata: • 1/2 cup Italian parsley, chopped • 1 garlic clove, minced • 2 tsp. lemon zest Directions

“My husband says the biggest reason I braise on Sundays is to make the house smell good. He is not wrong!”

1. Pat the veal shanks dry, season with salt and pepper, and dredge in flour, shaking off excess. 2. In a large Dutch oven (enameled cast iron preferable), heat butter and oil together and add veal shanks; brown on all sides. Remove from pan and reserve on a plate.

3. Add onion, carrot, and celery; season with salt and pepper and sauté until translucent but not soft. Add the canned tomatoes, white wine, and browned shanks to the pan and reduce liquid by half (about 5 minutes). Add 2 cups of the stock and herbs and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until the meat is falling off the bone. Check every 20 minutes and turn the veal, adding more stock if necessary (liquid should always be 3/4 of the way up the shank). 4. Remove the shanks from the pot and plate. Reduce sauce and season as needed. Pour over cooked shanks. 5. For the gremolata, combine the chopped parsley, minced garlic, and lemon zest by either stirring in a bowl or pulsing in a food processor. 6. Serve shanks with polenta and garnish with gremolata.

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SAUTÉED

play

The Art of Preparing Food

SAUTÉED SEA SCALLOPS ­— Matthew Callahan, Chef Public House “Sautéing scallops allows you to use the juices from the pan to baste the scallops. Basting the scallops brings out all of their savory and buttery flavor.”

Ingredients

• 3/4 cup butternut squash, cubed • 1/4 cup heavy cream • Salt, to taste • Pepper, to taste • 1/4 cup andouille sausage, diced • 1/4 cup red bell peppers, diced • Juice and zest of 1 lemon • 1 Tbsp. unsalted butter • Fresh parsley, chopped

Directions

1. Roast butternut squash. Transfer to a blender and purée with heavy cream. Add salt and pepper to taste. Set aside. 2. Roast andouille sausage. 3. Mix red peppers with lemon juice and zest. 4. Sauté scallops; turn off the heat and use 1 Tbsp. of butter to baste scallops. Save drippings from the pan and mix with roasted sausage and acidulated peppers. 5. Plate scallops over squash purée. Add a small amount of sausage and pepper mixture to the top of each scallop. 6. Add chopped parsley for color and serve warm.

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Building the Most

Beautiful Pools in the World

POOL CONSTRUCTION • POOL RENOVATION POOL HOUSES/CABANAS • OUTDOOR KITCHENS • FIREPLACES Building the world’s finest pools

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The Mark of Legendary Craftsmanship

More than 50 M Americans experience various types of allergies each year.

Marc Cromie, MD

Todd Levin, MD

Lee Perry, MD

Hyman Kaplan, MD

Jennifer Patel, MD

Jessica Van Mason, MD

423-899-0431

chattanoogaallergyclinic.com

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SMOKED

The Art of Preparing Food

play

BARBECUE PORK & SMOKED WINGS ­— Katie Stroud, General Manager Hi-Fi Clyde’s

Ingredients

• 6 oz. bone-in pork butt • 4 chicken wings Directions

1. Rub down the pork butt with special recipe Butt Rub. Place the meat fat-side down in a smoker for 8 hours at 250˚. 2. Toss the wings in special recipe Chicken Shake and smoke for 2 hours at 250˚, then flash-fry when ready to eat and toss in your sauce of choice. 3. Plate the barbecue pork and smoked wings. Add your favorite sides, some sliced onion, and homemade pickles!

“We really wanted to honor Southern tradition when we decided to make barbecue one of our specialties here at Clyde’s. Anything worth doing is worth doing right, so we hand-rub our whole brisket, pork butt, half chickens, and wings and smoke them inhouse every day on a staggered timeline so that they are fresh every shift.”

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FRIED

play

The Art of Preparing Food

FRIED PICKLES ­— Seth Champion, Restaurant Owner Champy’s Famous Fried Chicken

Ingredients

• 8 large dill pickle spears • Champy’s homemade chicken breading (a secret combination of two different flours, black pepper, salt, paprika, and Champy’s Secret Seasoning) • 1 bowl of local, farm-fresh buttermilk Directions

1. Drop pickle spears in the chicken breading; allow to dry. 2. Dip spears in buttermilk, then drop back in the chicken breading to coat. 3. Drop pickles immediately from the second batter to a fryer filled with the oil of your choosing (we use vegetable). Fry at 350˚ until golden and crispy. 4. Serve fresh with a side of ranch.

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“Our homemade fried pickles are spears that we doublebatter and fry to crispy perfection. We like to serve them with a side of our homemade ranch for dipping.”


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Chili

Cook

Off Chili: It’s a quintessential American meal, yet the variations are – quite literally – endless. Do you include beans, or no beans? Prefer vegetarian versions, or as much meat as the pot can handle? Are you a chili traditionalist, or do unexpected ingredients like sweet potatoes, pasta, or even chocolate make your mouth water? Whatever your chili opinions, you’re sure to find a winning recipe in the following pages. Keep reading for four locals’ takes on this hotly debated dish! By MARY BETH WALLACE / Photography by RICH SMITH

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Anoma Rouse’s Vegan Bean & Quinoa Chili Yields: 6 servings ingredients

• • • • • • • • • •

16 oz. dried beans (pinto, black, red, navy) 3 Tbsp. vegetable oil 1 cup onion, chopped 2-3 garlic cloves, crushed and chopped 1/2 cup (1 stalk) celery, finely chopped 2 Tbsp. chili powder 1 Tbsp. cumin powder 1 Tbsp. coriander powder 1 (14.5 oz.) can diced tomatoes 4 cups veggie broth/stock or water +1 1/2 oz. water • 1 cup quinoa • 1 cup zucchini, quartered and chopped • Salt, to taste Directions

1. Soak* and cook dried beans with your preferred method until tender – I use a pressure cooker. 2. In a large sauté pan over medium-low heat, heat oil and sauté onions, garlic, and celery until soft and translucent. 3. Add chili, cumin, and coriander powders. Sauté until fragrant, about 30 seconds, on medium-low heat. 4. Add canned tomatoes. Rinse the can with 1 1/2 oz. of water and add to pan. Add quinoa and 2 cups of broth/water. Bring to a simmer over medium heat, then cover and cook for 10 minutes. Add salt to taste. 5. Add cooked beans and remaining 2 cups of liquid. Cover and cook for 10-15 minutes. 6. Add zucchini and cook on low for up to 10 minutes, or until desired doneness. Serve with your favorite toppings and enjoy! *Soak your beans with a couple of crushed cloves of garlic and a couple of small pieces of ginger. The garlic and ginger help break down the enzymes in the beans to aid in digestion!


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Chili Cook Off

Kelvin Boyd’s Smoked Chili with Sour Cream & Pico de Gallo Yields: 6-8 servings

ingredients

• 1 (10 lbs.) smoked Boston butt (with secret homemade dry rub) • 1/2 Ib. ground turkey • 1 Vidalia onion, diced • 1 red bell pepper, diced • 1 yellow bell pepper, diced • 1 orange bell pepper, diced • 2 (15 oz.) cans tomato sauce • 3 (14.5 oz.) cans diced tomatoes with garlic and herbs • 2 (15 oz.) cans seasoned black beans • 2 (15 oz.) cans red kidney beans • 4 (15 oz.) cans chili beans • 1 small container sliced portabella mushrooms • 3 tsp. smoked chili powder • 1 tsp. smoked paprika • 2 tsp. onion powder • 2 tsp. garlic powder • 1/2 tsp. cayenne pepper • Crystal hot sauce (add as much/little as you like) For topping (optional): • Sour cream • Pico de gallo Directions

1. Smoke Boston butt 10-12 hours. Let rest, then pull desired amount of pork to add to chili. 2. Brown ground turkey in skillet and drain. Set aside. 3. In a large pot, add onions, bell peppers, tomato sauce, diced tomatoes, beans, and mushrooms and turn on low heat to simmer. 4. Add remaining spices and hot sauce to pot. 5. Add ground turkey and smoked pulled pork. Let simmer for 45 minutes on low heat. 6. Serve with sour cream and fresh pico de gallo.

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Chili Cook Off

Erin Sizemore’s Pumpkin Chili Yields: 8 servings

ingredients

• • • •

• • • • •

1 Tbsp. olive oil 1 green bell pepper, chopped 1 yellow onion, chopped 1-2 Ibs. Beyond Beef (for non-vegetarian version, use lean ground beef or turkey) 1/2 tsp. pumpkin pie spice 1 1/2 Tbsp. chili powder 1 Tbsp. cocoa powder 1/4-1/2 tsp. cayenne pepper (optional) 1/2 cup apple cider

• • • • • •

15 oz. dark red kidney beans 15 oz. light red kidney beans 15 oz. black beans 28 oz. crushed tomatoes 15 oz. pumpkin purée Add water to achieve your preferred consistency

For topping (optional): • Shredded cheese • Sliced avocado • Cilantro, chopped • Sour cream

Directions

For an instant pot: 1. Sauté peppers and onions in olive oil until starting to brown. 2. Add your protein and cook until browned, stirring occasionally. 3. Add spices and mix all together. 4. Add apple cider, beans, tomatoes, and pumpkin purée. Stir. 5. Cover pot and set to high pressure for 20 minutes. Both natural and quick release work for this recipe. 6. Top with optional ingredients and enjoy! For the stovetop: 1. Heat a large saucepan or Dutch oven over medium heat and sauté peppers and onions in olive oil. 2. Add protein and cook until browned. 3. Add remaining ingredients and stir. Simmer on low heat for 1 hour.

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Chili Cook Off

Douglas Dyer’s Touchdown Chili Yields: 10 servings

ingredients

• 3 Ibs. meat (93% ground beef) • 1 (14.5 oz.) can beef broth • 1 large onion, chopped • 1 package chili mix (such as McCormick) • 2 1/2 Tbsp. garlic, crushed (dry or fresh) • 2 bay leaves • 4 Tbsp. chili powder • 1 Tbsp. paprika

• 1 Tbsp. oregano • 1 Tbsp. cumin powder • 2 (14.5 oz.) cans chicken broth • 4 (15 oz.) cans chili beans • 2 (10 oz.) cans Ro-Tel tomatoes (with peppers) • 1 (28 oz.) can crushed tomatoes • 1/2 cup grated Parmesan cheese • Salt and pepper, to taste

Directions

1. In a large soup pot, brown ground beef with beef broth over medium-high heat. Break up any chunks as you stir. 2. Once the meat is browned, add chopped onion and stir until softened. 3. Add chili mix, garlic, bay leaves, chili powder, paprika, oregano, and powdered cumin and stir to incorporate. 4. Add all remaining ingredients and simmer for 2 hours, stirring occasionally. Serve warm with your favorite toppings (sour cream, shredded cheddar cheese, Fritos, scallions, etc.).

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cityscopefoodanddrink.com 87


There’s an


A pp

for That Whether you’re hosting a dinner party, tailgating before the big game, or entertaining over the holidays, crowdpleasing appetizers are a must. Find the perfect nibble or nosh to impress your guests among these delectable recipes from locals! By MARY BETH WALLACE Photography by EMILY LONG

cityscopefoodanddrink.com 89


play

There’s an App for That

Avocado & Tuna

Tartare

ingredients

• 1 garlic clove, minced • 1 Tbsp. pickled ginger, finely chopped • 1 tsp. jalapeño, minced • 2 Tbsp. soy sauce • 1/4 tsp. balsamic vinegar • 1/2 tsp. brown sugar • 1 tsp. lime juice • 1/2 Ib. sushi-grade tuna, small cubed • 1 Tbsp. olive oil • 1 Tbsp. parsley, chopped • 1 tsp. scallions, finely minced • 1 Tbsp. small size capers • 2 large avocados, cut into fourths Directions

1. In a bowl, combine garlic, ginger, jalapeño, soy sauce, balsamic, brown sugar, and lime juice. Add the tuna, oil, parsley, scallions, and capers. Mix gently. 2. Keep the tuna refrigerated for 30 minutes to 1 hour. 3. When ready to serve, plate the avocado pieces and top with tuna. Serve cold.

We love this recipe because it’s a twist on traditional tartare made with beef. It’s an easyto-make appetizer that plates beautifully, or you could even serve it as an entrée to your guests.” EFREN & GEMA ORMAZA, CHATTANO OGA

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There’s an App for That

ingredients

Sweet & Savory

Flatbread

• • • • • • • •

• • • • •

Pam spray 1 roasted garlic naan flatbread 2 Tbsp. extra-virgin olive oil 2 portabella mushrooms, chopped 1/2 small red or white onion, chopped 1 Tbsp. BBQ seasoning 1 tsp. dill seasoning 1/2 cup BBQ sauce (use original BBQ for a savory taste or honey BBQ for a sweeter taste) 1/4 cup fig preserves 1/2 cup mozzarella cheese, shredded 2-3 slices prosciutto (can sub bacon) 1/2 cup gorgonzola crumbles 1 Tbsp. Italian or pizza seasoning

Directions

This flavor-packed appetizer combines some of my favorite ingredients: mushrooms, onions, and prosciutto! Feel free to experiment with the seasonings and cheeses to suit your guests’ tastes – for example, smoked gouda or aged Parmesan makes a great substitute for the gorgonzola cheese crumbles.” LURONDA JENNINGS, BRAINERD 92 cityscopefoodanddrink.com

1. Preheat oven to 425°. Prepare a piece of foil with Pam spray and place the naan flatbread in the middle of the foil. Set aside. 2. Drizzle olive oil in a pan and set to medium heat. Pour mushrooms and onions in the pan and sprinkle with BBQ and dill seasonings. Sauté until cooked to your preference. Set aside. 3. Mix BBQ sauce and fig preserves together in a small bowl. Taste and adjust the mixture to your preferred sweet or savory taste. Spread on naan flatbread. 4. Add mozzarella cheese to the sauced flatbread. Equally distribute the mushrooms and onions on top of the flatbread. 5. Roll the prosciutto and thinly slice. Separate the thin slices and equally distribute them on top of the mushrooms and onions. 6. Sprinkle your preferred amount of crumbled cheese and Italian or pizza seasoning on the flatbread. Bake for 12 minutes, or until cheese is properly melted. Allow flatbread to cool for about 3 minutes before slicing. Slice into 4, 6, or 8 pieces for serving.


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There’s an App for That

Joe Cannon’s

Shrimp Dip

ingredients

• 1/2 onion • 8 oz. cream cheese, softened • 3 Tbsp. mayonnaise • Juice of 1/2 lemon • 6 oz. chili sauce • 1 Tbsp. horseradish • Cholula Hot Sauce, to taste • 1 Ib. fresh shrimp, peeled and deveined (pat dry) • 1 tsp. Old Bay Seasoning Directions

1. Finely chop the onion in a food processor. Add cream cheese, mayonnaise, lemon juice, chili sauce, horseradish, and a couple dashes of hot sauce. Process until just mixed. 2. Sprinkle shrimp with Old Bay, then add to the food processor and pulse a few times to keep the shrimp in large chunks. 3. Chill 2-3 hours before serving. Serve cold.

I got this recipe years ago from Joe Cannon, and it’s been a favorite appetizer ever since. I like to serve my shrimp dip with Captain’s Wafers crackers or Fritos Scoops, but other chips, crackers, and even celery pair well with the dip.” MIKE WALDEN, LO OKOUT MOUNTAIN

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There’s an App for That

Carnitas Bites

play

ingredients

For the carnitas: • 1 (4 Ibs.) bone-in pork shoulder/butt • 2 tsp. cumin powder • 2 tsp. oregano • 1 tsp. chili powder • 4 oz. adobo sauce • 1 onion, chopped • 1 jalapeño, chopped • 4 garlic cloves, minced • 1/2 cup pineapple juice • 1/2 cup orange juice • 1/2 cup chicken stock • Salt and pepper, to taste • Soft corn tortillas For the garnish: • Pineapple, finely diced • Cilantro, chopped • Limes Directions

I’m always happy to make these carnitas bites – they make your house smell amazing! If you’re running short on time before a party, you can use any tortilla ‘scoop’ chip instead of the baked corn tortillas for a simpler prep.” CHLOE WRIGHT, NORTH CHATTANOOGA

1. Rub the pork shoulder/butt with cumin, oregano, chili powder, and adobo sauce. Add pork to a slow cooker and top with remaining carnitas ingredients. Cook on low for 10 hours. 2. Once cooked, pull meat off the bone and return to juices while prepping your remaining ingredients. 3. Using a cookie cutter, cut tortillas into smaller circles. Spray a mini muffin tin with cooking spray. Place each tortilla circle in the individual wells of the muffin tin and bake at 375° until crisped. Allow to cool. 4. Spread carnitas on a baking sheet and set oven to broil, crisping the meat. 5. Spoon meat into each tortilla cup and garnish with pineapple, cilantro, and a squeeze of lime.

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There’s an App for That

Papaya Salad

(Som Tam)

ingredients

• 1 unripe green papaya, julienned or peeled • 2-3 garlic cloves • 2-3 Thai chilies (reduce to taste) • 1 Tbsp. palm sugar • 2 Tbsp. roasted, salted peanuts, plus extra for serving • 2 Tbsp. freshly squeezed lime juice • 1 1/2 Tbsp. fish sauce • 1/3 cup cherry tomatoes, halved Directions

This papaya salad may seem a little intimidating at first, but it’s absolutely delicious! The directions assume you have a mortar and pestle (easily found in an Asian grocery store, along with the other ingredients), but if you don’t have one, you can make do by finely mincing the garlic and chilies, finely mincing the palm sugar, and mixing them together with a little warm water.” JODA THONGNOPNUA, CHATTANO OGA

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1. Soak papaya in a bowl of ice water for 15 minutes. Drain and place in a bowl lined with paper towels to absorb remaining water. 2. Using a mortar and pestle, pound garlic and chilies until well mashed. Add palm sugar and muddle with the pestle until it turns into a coarse, wet paste. Add peanuts and pound to lightly crush them. Add lime juice and fish sauce and stir with a spoon to dissolve the sugar further. 3. Transfer the dressing to a larger mixing bowl. Add drained papaya and tomatoes and toss together with the dressing. Press on the tomatoes slightly with the pestle to gently bruise them, until they release a small amount of tomato juice into the salad. 4. Plate salad and garnish with additional peanuts.


Pour C O C K TA I L S & W I N E

Less Is More Raise Your Glass

PHOTO BY CREATIVE REVOLVER

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Less Is More When it comes to crafting cocktails, you don’t have to make something extravagant for it to be delicious. With a list of ingredients you can count on one hand, these local establishments have offered up everything from classic creations to laudable libations that prove sometimes less really is more. By Christina Cannon

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Enzoni BY CARRIE BLACKMAN AT OLD GILMAN GRILL

Ingredients

• • • • •

PHOTOS BY CREATIVE REVOLVER

5 grapes, muddled 1 oz. gin 1 oz. Campari 3/4 oz. lemon juice 1/2 oz. simple syrup

Directions

Muddle grapes in the bottom of a cocktail shaker before adding remaining ingredients. Shake to combine and strain over ice. Garnish with 2 frozen grapes skewered.

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Less Is More

Kernel Sours BY LUKUS SMITH AT FLYING SQUIRREL

Ingredients • • • •

1 oz. Nelson’s Green Brier Whiskey 1/2 oz. Crème de Noyaux 1/2 oz. rosemary and beet syrup 3/4 oz. lemon juice

Directions

Add all ingredients to a shaker and shake well to combine. Strain into a lowball glass over fresh ice and enjoy.

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PHOTOS BY RICH SMITH


WHY SETTLE FOR BASIC WHEN YOU COULD HAVE BRILLIANT?

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WALDREPCONSTRUCTION.COM | 423.316.6475 | cityscopefoodanddrink.com 101


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Less Is More

Scarlet Spritz BY KIRSTIN FORTSON AT GATE 11

Ingredients • • • •

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1 oz. Gate 11 Infame Absinthe Blanche 1 oz. house-made berry syrup 1/4 oz. lime juice Grapefruit soda, for topping

Directions

Add absinthe, berry syrup, and lime juice to a highball glass. Stir to combine. Top with a splash of grapefruit soda and stir once more. Garnish with a lime wheel and skewered black cherries.

PHOTOS BY RICH SMITH


Less Is More

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Cat’s Got Your Tongue BY SARA BEAIRSTO AT PARKWAY POURHOUSE

Ingredients

• 1 1/2 oz. Barr Hill barrel-aged gin • 1/2 oz. Domaine de Canton ginger liqueur • 2 fresh lemon wedges • Splash of soda water

Directions

In a shaker, combine gin and ginger liqueur. Squeeze lemons into shaker. Shake well and strain into a rocks glass with ice. Top with a splash of soda water and garnish with a sprig of rosemary.

PHOTOS BY RICH SMITH

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Less Is More

Shelter in Place BY JASON BOWERS AT THE BITTER ALIBI

Ingredients • • • •

1 1/2 oz. Código 1530 blanco tequila 1/2 oz. Ancho Reyes ancho chile liqueur 1/4 oz. fresh lime juice 1 oz. TANG passion fruit

Directions

Place 1 Tbsp. of boba pearls in an empty rocks glass. In a shaker, add tequila, ancho chili liqueur, lime juice, and TANG. Shake and strain into rocks glass. Add ice and garnish with a floating lime wheel.

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PHOTOS BY CREATIVE REVOLVER


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rodiziogrill.com/chattanoogahamiltonplace/ cityscopefoodanddrink.com 105


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Less Is More

DW Strawberry Daiquiri BY ANTONIA POLAND AT DAVIS WAYNE’S

Ingredients • • • •

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16 oz. whole strawberries, frozen 4 oz. house-made grenadine 4 oz. house-made simple syrup 2 oz. spiced rum

Directions

Put all ingredients into a blender and blend on lowest setting until a smooth consistency is reached. Pour into a tall glass and garnish with whipped cream and a fresh strawberry.

PHOTOS BY RICH SMITH


Less Is More

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Old Fashioned BY BRANDON MUIR AT URBAN STACK

Ingredients • • • • •

2 house-made cherries 1 oz. cherry juice 2 dashes Jerry Thomas bitters 1 orange peel 2 oz. Maker’s Mark whiskey

Directions

Add cherries, cherry juice, bitters, and an orange peel to the bottom of a rocks glass and muddle to release flavors. Add in ice followed by the whiskey. Stir to combine.

PHOTOS BY RICH SMITH

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Less Is More

Exit Through Santiago BY RACHEL PILKINTON AT BEAST + BARREL

Ingredients • • • •

1 1/2 oz. hibiscus-infused mezcal 1/2 oz. apricot liqueur 1/2 oz. agave 1/2 oz. lemon juice

Directions

To create the infused mezcal, soak 1/4 cup dried hibiscus leaves in a bottle of Xicaru mezcal overnight. Strain mezcal using cheesecloth or a fine mesh strainer. To create the cocktail, add all ingredients with ice to a shaker and shake to combine. Strain into a rocks glass and add fresh ice. Garnish with a sprig of basil.

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PHOTOS BY RICH SMITH


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Less Is More

Haystack BY ILA STORIE AT STIR

Ingredients • • • • •

2 oz. Four Roses Yellow Label 1/2 oz. Courvoisir VS Cognac 1/2 oz. yellow chartreuse 1/2 oz. spiced orange syrup 1/2 oz. lemon juice

Directions

Add all ingredients to a shaker tin and shake with ice. Strain into rocks glass over a 2x2-inch ice cube. Garnish with a dehydrated orange wheel and cardamon bitters to taste.

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PHOTOS BY RICH SMITH


Less Is More

pour

Penicillin BY JARED PADOVANI AT WHISKEY THIEF*

Ingredients • • • • •

4 slices fresh ginger 2 oz. Jura 10-year Highland Scotch 3/4 oz. fresh lemon juice 3/4 oz. honey syrup (1:1 of local honey and water) 1/4 oz. Caol Ila 12-year Islay Scotch

Directions

Muddle 4 slices of fresh ginger in a cocktail shaker and add Jura Scotch, lemon juice, and honey syrup. Shake to combine. Pour Caol Ila into a chilled rocks glass and fine strain mixture over top. Express a lemon peel over the drink and discard. Serve over a large ice cube with a candied ginger garnish. *ORIGINAL RECIPE CREATED BY SAM ROSS

PHOTOS BY RICH SMITH

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Java The Nut BY KATELIN RUTTER AT CHATTANOOGA WHISKEY

Ingredients

• 1 1/2 oz. Chattanooga Whiskey 91 • 3/4 oz. Experimental Batch 015 coffee liqueur • 3/4 oz. Vanilla-Anise demerara syrup • 3 dashes black walnut bitters

Directions

Pour all ingredients into a mixing glass, add ice, and stir well. Fine strain into a coupe glass and garnish with a dehydrated orange dusted with vanilla bean flecks and star anise.

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PHOTOS BY CREATIVE REVOLVER


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Less Is More

Saved by The Belding BY BRAYDON LABORDE AT HIGH RAIL

Ingredients

• 1 1/2 oz. rum of choice • 6 oz. Coca-Cola • 1 scoop Clumpies vanilla ice cream

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Directions

Pour rum into the bottom of a pint glass and fill halfway with Coca-Cola. Add ice and stir to combine. Top with a scoop of vanilla ice cream and garnish with a lime wedge and milkshake spoon.

PHOTOS BY RICH SMITH


Less Is More

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The Albicocca BY JAMES HEELEY AT UNKNOWN CALLER

Ingredients

• 1 oz. gin • 1 oz. Luxardo Bitter Bianca • 1 oz. Rothman apricot liqueur

Directions

Add all ingredients in a glass over ice and stir to combine. Strain into a serving glass over a large cube of ice. Express lemon peel and discard. Garnish with dried apricot.

PHOTOS BY SARAH UNGER

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The Pharmacy BY TAYLOR UNDERWOOD AT MOXY

Ingredients

• 1 oz. Chattanooga Whiskey 111 or other favorite bourbon • 1 oz. Fernet-Branca • 3/4 oz. simple syrup • 3/4 oz. lemon juice

Directions

Add all ingredients in a cocktail shaker and shake to combine. Pour into cocktail glass and garnish with a fresh sprig of mint.

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PHOTOS BY RICH SMITH


Less Is More

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Falltini BY ADAM CARTER AT PALOMA BAR DE TAPAS

Ingredients

• 2 oz. allspice and pear-infused Gate 11 vodka • 1/2 oz. Grand Marnier • 1/4 oz. lemon juice

Directions

To create the infused vodka, place 2 Tbsp. organic allspice and 2 sliced organic pears in a jar with 1 bottle of Gate 11 vodka and let sit for 7 days. To create the cocktail, add all ingredients to a mixing glass along with some ice and stir to combine. Strain into a martini glass.

PHOTOS BY CREATIVE REVOLVER

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LAUREN LAMACCHIA FINE WINE MANAGER ATHENS DISTRIBUTING COMPANY

RAI S E YOUR GLASS

A few of the Chattanooga area’s experts share their top choices for wine in 2021 – plus, tips on how to pair, pour, and savor flavor like a sommelier.

ROSÉ

RED

Famille Perrin Réserve Côtes du Rhône Rosé 2018

Ridge Three Valleys 2018

Côtes du Rhône, France

Sonoma County, California

Famille Perrin’s values have given them a worldwide reputation for excellence. Nature and tradition are key to their approach to making beautiful wines. Affordable, juicy, clean, and easy-drinking is how I would describe this wine. It is a great choice for light hors d’oeuvres.

Three Valleys is the proprietary name for the only ridge wine blended from multiple vineyard sites. It’s a blend of 70% zinfandel, 14% petite sirah, 12% carignan, and 4% mataro (perhaps better known as mourvèdre). This wine is medium-bodied with notes and flavors of fresh raspberry, bright cherry, and barrel spice. It’s the perfect match when you want to get down and dirty with some barbecue.

SPARKLING

WHITE

Vendrell Olivella Cava Brut Nature 2013

Southern Right Sauvignon Blanc 2018

Penedès, Spain

Walker Bay, South Africa

This small family-owned winery dates back to the 16th century, and their philosophy is to produce cavas that are aged for long periods of time using traditional varietals that reflect the terroir they come from. This sparkling wine is produced using 60-year-old xarello vines planted on the calcareous soils of Spain, in addition to macabeo and parellada grapes. It has a very clean nose with aromas of apple, pear, lemon, and hazelnut that lead into a complex and refined palate beautifully balanced with white fruit, lemon zest, and a hint of bitters that do not overpower the fruit. Cava is very versatile and pairs with an array of foods ranging from salads to fried chicken.

This wine is named after the rare southern right whale that frequents the cool South Atlantic Walker Bay, just two miles from the vineyards. With each bottle sold, Southern Right makes a contribution to their conservation. This wine opens with hints of grapefruit and lime. The palate shows refreshing flavors of green, citrus, and tropical fruit. Enjoy this wine on its own or with anything from the sea.

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ALISON MATERA, DIPWSET GENERAL MANAGER RIVERSIDE WINE & SPIRITS

ROSÉ

RED

Choblet Le Chant Baron Grolleau Gris Vin de Pays 2019

Château Belle Assise Coureau Grand Cru 2015

Val de Loire, France

Grand Cru Saint-Émilion is from the stunning 2015 vintage. I can’t get enough Bordeaux. This is a relatively new producer, and his wines are lovely. This Merlot-dominated Château Belle Assise Coureau is a smoking value. It offers a classic bouquet of red currants, red plums, dried flowers, cedar wood, and earth in a medium-bodied, seamless, seductive style that’s just impossible to resist. It’s not the densest or most age-worthy Saint-Émilion out there, but it has class, and it will put a smile on your face over the coming years.

One of Choblet’s specialties is a little-known grape called grolleau gris, which was one of the original grapes cultivated in the Loire Valley. The vines surround the Lac de Grand-Lieu, which is the largest lake on the plains in Europe. This micro-climate tends to give ripe, round, and fruity wines. Each parcel is vinified separately, showing the expression and diversity of each precise terroir. The Choblet family has followed sustainable agriculture practices since 1980, and now the winery is certified by Terra Vitis. Technically, this wine is a white, but it has the palest pink color. It undergoes a five-hour maceration and is then fermented and aged in stainless steel. On the palate, it has a spicy and citrusy character, always with notes of pink grapefruit and white pepper.

Saint-Émilion, France

SPARKLING

WHITE

Ettore Germano Rosanna Rosé Extra Brut NV

Abbazia di Novacella Stiftskellerei Neustift Kerner 2018

Serralunga d’Alba, Italy Since 1856, the Germano family has seen four generations of devotion to both their viticulture and excellent wine production. 100% Nebbiolo, the grapes are picked by hand, brought to the cellar in small boxes, and pressed slowly and delicately to obtain a pale pink color. 80% of the juice is fermented in stainless steel and the other 20% in 3- and 4-year-old wooden barrels. The aromas are reminiscent of red fruits and yeast, together with floral notes of roses. In the mouth, the entry is full and fresh, and the fine bubbles give the wine a creamy texture and a long refreshing finish.

Alto Adige, Valle Isarco, Italy This estate has long been known for producing world-class white wines with a tremendous quality-to-price ratio. One could argue that Abbazia di Novacella is among the prettiest wineries on Earth. Kerner is a cross between Riesling and schiava and was developed in 1929. This semiaromatic white wine is a fresh and bright expression of South Tyrol. Pleasant floral and mineral notes with hints of yellow fruit involve the senses and introduce a dynamic sip with savory aromas on the finish. cityscopefoodanddrink.com 119


pour

Raise Your Glass BRIAN LEUTWILER MANAGING PARTNER IMBIBE: WINE, SPIRITS & BEER

WHITE

Domaine Marcel Deiss Berckem 2016 Alsace, Northeastern France When wine writers are asked to list the top wineries in Alsace, Domaine Marcel Deiss is the dominant favorite. Located in Bergheim in the heart of the Grand Cru area, the estate was founded in 1947. Currently managed by Mathieu Deiss with the help of his father Jean-Michel, this estate is at the forefront of redefining the pursuit of excellence in the tending to their vines (100% organic, biodynamic) and to the way they blend their wines. This Berckem offering is a dazzling combination of 13 Alsacian grape varieties that are co-planted (white, pink, and red grapes all growing together in the same historic vineyards), which are then picked and fermented in the same vats. At pressing, the skins are removed when making a white wine. The 2016 Berckem is just slightly off-dry and is one of the most succulent white wines I have ever tasted. It will be my first choice for Thanksgiving and Christmas! These highly allocated wines are just now available in the Chattanooga area.

ROSÉ

Picaro del Aguila Clarete 2017 Ribera del Duero, Northern Spain Allow me to start with the artwork. It’s the most beautifully whimsical label to ever grace a bottle of rosé that I can remember in my 35 years of selling wine. I’ve received plenty of euphoric replies from experienced wine lovers whom I have had the sheer pleasure of sharing this gem with, and they typically end with the ordering of an entire case. So, what is so special about this clarete? It comes from a high elevation with a unique climate and a long history of winemaking. Its blend of four indigenous Spanish grapes, including tempranillo and grenache, averages 60+-year-old vines that are not very common in the rosé world. This wine is organically farmed and, surprisingly enough, aged 16 months in neutral oak barrels. With beautiful aromatics and lovely yet dry fruit, it is best enjoyed slightly chilled – but not overly so. What should you serve it with? The air you breathe. Or anything else.

SPARKLING

RED

Charles Orban Blanc de Noirs Champagne

La Mision Chacai Cabernet Sauvignon 2016

Valley of the Marne, Champagne, Northern France

Maipo Valley, Chile

When it comes to Champagne, the Valley of the Marne has important historical significance. That’s because it is where the Orban family has been making wine since 1770. If one heads due east and crosses the Marne River to the north shore, they would enter the village of Hautvillers where a master winemaker by the name of Dom Pérignon (1638-1715) was perfecting the craft of making Champagne just 55 years before the Orbans. This mouthwatering Orban offering is made from equal parts pinot noir and pinot meunier with hints of plum, blackberry, candied lemon zest, and toasted almond skin. Serve with sushi, shellfish, steelhead trout, roast chicken, or turkey.

The brainchild of the late French winemaker William Fèvre (who attained superstar status in the Burgundy region with his astonishing Grand Cru Chablis offerings), this cabernet hails from the highest vineyards in the world … at an altitude of 3,000 feet clinging to the steep sides of the Andes. Wine grapes grown at higher altitudes have smaller berries, which gives them a higher skin-to-pulp ratio and much darker juice that also contains higher amounts of tannins and more acidity. The fruit is dark and brooding with a blueberry and cherry mix and a long silky finish with some intriguing floral notes. It weighs in at a hefty 15.2% alcohol but comes across beautifully balanced and quite sane. Pair with lamb, steak, roast, or stew.

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Prep TIPS & TRICKS

Gourmet Kitchens The Secret’s in the Sauce My Favorite Ingredient One & Done


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Gourmet Kitchens

Modern and Bright

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CABINETRY: CLASSIC CABINETRY | CABINETRY DESIGN: BECKY WORLEY, CLASSIC CABINETRY APPLIANCES & PLUMBING FIXTURES: FERGUSON | ARCHITECT: JON GREENFIELD, GREENFIELD DESIGN | BUILDER: JIM MORRISON | DECORATIVE LIGHTING FIXTURES: CURREY & COMPANY

1 The pristine cabinetry pictured here was custom-built in Tennessee from maple wood. The shaker-style perimeter cabinets are finished in Pure White, with brushed nickel hardware heightening the kitchen’s clean, polished finish. The drawers feature divided “drawer within a drawer” boxes that help keep spaces tidy and organized. 2 The slab backsplash featured in this kitchen is effortlessly elegant – it emphasizes the space’s clean lines, and its shade was designed to perfectly complement the surrounding Caesarstone countertops. Its flat surface also allows for easy cleanup. 3 This kitchen’s expansive countertops provide ample space for meal prep or hosting family and friends. The darker Caesarstone countertops beneath the 122 cityscopefoodanddrink.com

cabinets offer convenience to anyone using the range, and the lighter Tiffany Quartzite island countertops surround a handy workstation. 4 High-end Thermador appliances furnish this well-equipped kitchen. Pictured is a wall oven with side-door hinging for heightened convenience, as well as a large traditional oven and smaller steam oven. Above them is the 48-inch range, which features both induction and gas cooktops. The added luxury of a Sub-Zero wine cooler makes for cozy nights in. 5 This luminous kitchen space is outfitted entirely with LED lighting. Light strips are embedded along the spacious floating shelves, and the ceiling-height upper wall cabinets also feature lighted interiors, which allow for highlighted displays of centerpiece or stand-out dishes. PHOTOS BY CREATIVE REVOLVER


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


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Gourmet Kitchens

Striking and Elegant

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1 This kitchen’s countertops and full corner-to-corner backsplash are made of stately Calcutta Matarazzo marble. Its honed finish provides a quiet elegance to the space, and stone light switch covers fabricated to match add heightened sophistication to the backsplash. The smooth, spacious countertops are a perfect workspace for anyone who likes to cook at home. 2 Luxurious tile flooring shown here contributes to the sleek feel of this kitchen’s interior. The tiles were crafted from large-scale porcelain material and laid in an Ashlar pattern, which extends into the light and airy shiplap keeping room. 3 The beautiful custom white cabinetry featured in this kitchen is finished with polished nickel pulls. The cabinetry is also furnished with convenient hidden features that can 124 cityscopefoodanddrink.com

be easily tucked away for a tidier kitchen, including a pantry, roomy spice drawers, a mixer pull-out, and concealed waste baskets. 4 Artfully chosen appliances blend seamlessly with this kitchen’s striking cabinetry and countertops. A 48-inch dual-fuel Wolf range anchors the flow of the clean white space, and an upright Sub-Zero refrigerator/ freezer paneled with cabinetry fronts provides both style and substance to those who wish to use their kitchen to cook as well as entertain. 5 The expansive kitchen island also features beautiful Calcutta Matarazzo marble and provides ample space for prep work. The deep kitchen sink is finished with dual polished nickel faucets, and two gleaming custom lanterns suspended over the island are ideal for illuminating the space.

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COUNTERTOPS & TILE: STONE SOURCE APPLIANCES: FERGUSON CABINETRY: MICHAEL SMITH DESIGNS CABINETRY DESIGN: LAUREL POWELL DESIGNS INTERIOR DESIGNER: LAUREL POWELL DESIGNS LIGHTING: URBAN ELECTRIC

PHOTOS BY CREATIVE REVOLVER


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Gourmet Kitchens

Colorful and Chic

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1 The beautiful detailed molding found throughout the room also cleverly disguises under-cabinet lighting. A light rail covers this under-cabinet lighting, which provides extra illumination for kitchen tasks. The lighting brings an added level of convenience to the kitchen, making prep work or cooking easier at any time of day or night. 2 A tall appliance garage above the countertop provides a stylish, discreet way of storing the kitchen’s smaller appliances. It’s spacious enough to be used for storing tools like a blender, mixer, or food processor, so that when they’re needed, one can simply open the cabinet door instead of having to deal with unwieldy, out-of-reach storage. 3 Deep drawers allow for all of the kitchen storage space a home cook could possibly desire. There’s plenty of room for pots and pans, and the polished bar

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pulls that serve as drawer handles add an elegant shine to the already-gleaming white kitchen space. 4 A spice rack is a necessity for any gourmet kitchen, and this kitchen features a cabinet insert for storing all of the seasonings one might need. This way, spice containers won’t clutter up valuable space on the stunning quartzite countertops, but instead remain easily accessible to anyone preparing a meal. 5 The appliances that furnish this kitchen are all top-of-the-line and perfect for anyone who loves to cook. The stainless-steel Sub-Zero refrigerator shown here features ample storage and deep shelves, which is a must when working with fresh produce and ingredients. The kitchen also features a 48-inch Wolf range complete with a Venetian plaster range hood.

CABINETRY: SCARLETT’S CABINETRY KITCHEN & CABINETRY DESIGN: JACKIE HOWARD, SCARLETT’S CABINETRY COUNTERTOPS & TILE: THE TILE STORE APPLIANCES: FERGUSON BUILDER: HGH CONSTRUCTION, LLC INTERIOR DESIGN: JL BREWER DESIGNS

PHOTOS BY PHILIP SLOWIAK


(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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Gourmet Kitchens

Sleek and Spacious

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1 The beautiful tile work in this kitchen features Jeffrey Court Statuario marble in 4x8 subway tile, adding brightness to the kitchen beneath the under-cabinet lighting. The accent tile featured on the stove backsplash is also Jeffrey Court Statuario marble, laid in a herringbone mosaic style with marble pencil trim. Its colors perfectly complement the rest of the kitchen. 2 The appliances featured in this kitchen are ideal for anyone who loves to cook at home often. Nestled into the countertop is a Wolf range, and the bisected inset fridge and freezer provide ample space for storing produce and other grocery items. 3 The cabinets beneath the prep island counter are painted in a cool shade of Fog, which, along with the stainless-steel appliances, gives

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a sleek offset to the kitchen’s white motif. The double-stacked upper cabinets reach the ceiling, with some featuring glass-front cathedral mullion doors that allow for a glossy dish display. 4 A pair of immaculate white islands is showcased in the center of this expansive kitchen, which provides plenty of room for entertaining guests. The quartz countertops serve as great work surfaces for prepping any kind of meal, from Saturday morning breakfast to an all-day Thanksgiving dinner. 5 The prep island shown here adds heightened convenience to any kind of kitchen work. The deep sink, inset cutting board, and built-in colander keep everything a home cook might need to prepare fresh, healthy meals within arm’s reach.

TILE: LOUISVILLE TILE APPLIANCES & LIGHTING: FERGUSON BUILDER: AMBROSETTI CONSTRUCTION CABINETRY: CLASSIC CABINETRY COUNTERS: ROCKY TOPS CUSTOM COUNTERTOPS INTERIOR DESIGN: KP DESIGNS

PHOTOS BY CREATIVE REVOLVER


BRING YOUR PROJECT 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

Cozy and Functional

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1 These alabaster cabinets feature modified shaker doors and a cheerful turquoise accent that brightens the space near the deep farmhouse sink. The Glacier-patterned windowpanes in the specialty dish cupboard allow for any distinctive or heirloom dishware to be set on display. 2 A unique, eye-catching hexagonal tile pattern completes the backsplash beneath the accent cupboard, while 3x6 Sonoma tile brings lightness to the backsplash behind the sink and eat-in breakfast bar. The windowsills also feature full tile, creating extra depth for storage of herbs and potted houseplants. 3 The entire kitchen is outfitted with sleek Negresco granite countertops that feature a leathered finish as well as an eased edge,

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which is a great option for safety and pleasing aesthetics. The rounded eat-in breakfast bar beneath the window is excellent for a quick morning meal with a view.

CABINETRY DESIGN:

4 Appliances in this kitchen were chosen with frequent home cooks in mind. Next to the sink is a double oven with a convection feature, and the Kitchen-Aid dishwasher has three racks – great for someone who’s been using up dishes for a big meal. The spacious refrigerator has a water dispenser inside instead of on the door, which provides a sleeker, more streamlined appearance.

JULIET BRALY INTERIOR DESIGN

5 The Mannington luxury sheet vinyl flooring features a filigree pattern, which adds stylish flair and perfectly complements the hexagonaltiled backsplash seen above the countertop.

COUNTERTOPS & TILE: STONE SOURCE

JULIET BRALY INTERIOR DESIGN INTERIOR DESIGNER:

APPLIANCES, LIGHTING, & PLUMBING FIXTURES: FERGUSON BUILDER: JON BREWER, J. BREWER AND ASSOCIATES CABINETRY: CLASSIC CABINETRY

FLOORS: DAVIS FLOOR COVERINGS GLASS INSERTS: INDEPENDENT GLASS

PHOTO COURTESY OF JULIET BRALY/BY MED DEMENT


Specializing in Kitchen and Bath Design. Full Residential Interior Design Services for New Construction and Remodeling.

Juliet Braly

julietbraly.com

Interior Design

julietbraly@gmail.com

423.400.9500


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Gourmet Kitchens

Modern and Luxurious

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CABINETRY: CROSS CABINETS | CABINETRY DESIGN: NANCY HETEM, CROSS CABINETS APPLIANCES & LIGHTING: FERGUSON | COUNTERTOPS: GRANITE & MARBLE CREATIONS TILE: LOUISVILLE TILE

1 Ten-foot floor-to-ceiling cabinetry makes excellent use of space in this contemporary kitchen. Crafted from hickory wood and stained a custom driftwood tone to enhance the natural grain, these cabinets provide tons of storage space. With pull-out spice racks and utensil drawers on either side of the cooktop, a built-in mixer lift, and corner drawers, these cabinets go above and beyond in both aesthetics and function. 2 Countertops of Calcutta gold quartz are an inch and a quarter thick, providing a modern, clean aesthetic with a hint of allure in the subtle golden veins. These quartz counters are extremely durable and low maintenance, with the ability to withstand high temperatures and no sealing required. 3Bright white bevelled subway tile creates a crisp, textured backsplash. Breaking up the natural wood tones of the cabinetry, the tile lends a hint of glamour. Meanwhile, 132 cityscopefoodanddrink.com

a Kasbah stone mosaic design above the range adds just enough visual interest to help define this room’s style. 4 Stainless Bosch and Wolf appliances partner with polished chrome hardware and silver pendant lanterns to accentuate the contemporary styling of this u-shaped kitchen. The 36-inch cooktop, steam convection oven, traditional oven, and dual sinks (including a prep sink by the cooktop) make this kitchen a home cook’s dream. Also, a specialty built-in coffee machine adds to the luxurious and state-of-the-art feel of this kitchen. 5 The island, painted in Iron Ore by Sherwin-Williams, adds a welcoming, furniture-like feel to the kitchen, allowing it to blend seamlessly into the open floor plan of the home. Creating additional workspace, seating, and storage, the island is a multifunctional hot spot. PHOTOS COURTESY OF CROSS CABINETS/BY MATT DUNMORE


All Wood * All Custom Design and Construction * All Locally Made

1 1 2 7 9 W A L L S T, S O D D Y- D A I S Y, T N 423.332.2697 W W W. C R O S S C A B I N E T S . C O M

Our expertise combined with your imagination will make your kitchen the talk of the town.

Granite and Marble Creations will show you why we’re THE choice for custom countertops, vanities, and even outdoor kitchens.

423.332.6540 | 11280 WALL ST., SODDY-DAISY, TN 37379 | ACROSS THE STREET FROM CROSS CABINETS

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auce S The Secret’s in the

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Delectable dishes aren’t hard to come by in the Scenic City. But sometimes, even when the food is cooked to perfection, the real secret is in the sauce. Next time you’re looking to elevate a meal, try one of these tasty toppings that is sure to steal the show. By CHRISTINA CANNON Photography by RICH SMITH

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The Secret’s in the Sauce

Acropolis Grill Tzatziki Sauce

“Tzatziki, sometimes called gyro sauce, is so much more than that. Its flavors of fresh cucumber and dill provide a cool tart taste, and the yogurt pairs great with an array of foods. I like it with lamb chops and as a general dipping sauce for raw vegetables and pita, as well as cooked zucchini chips. It is also a healthy option with its use of fresh garlic and the probiotics found in the yogurt.” - Lloyd George, Chef

ingredients

• 1 English cucumber, seeded • 2 cups Greek yogurt • 2 garlic cloves, pressed fine OR 2 Tbsp. granulated garlic • 1 Tbsp. fresh lemon juice OR 1 Tbsp. red wine vinegar • 1 Tbsp. fresh dill, chopped • Pinch of kosher salt and ground black pepper Directions

Grate or finely dice seeded cucumber. Drain with a sieve overnight or wrap in a kitchen towel and squeeze out excess water. Combine all ingredients in a bowl. Blend together and cover. For best results, let flavors meld for 4 hours or overnight.

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THANK YOU,

Chattanooga,

FOR YOUR SUPPORT!

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The Secret’s in the Sauce

Café on the Corner Benton’s Bacon Tomato Confit Sauce

“Our Benton’s Bacon Tomato Confit Sauce is very earthy and smoky, and it has been on our menu since we opened 11 years ago. We serve it on everything from a grilled chicken sandwich and seared salmon to roasted gulf oysters and grit cakes with eggs.” – Ruth Oehmig, Owner

ingredients

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1/4 cup bacon fat 1 1/2 cups onion, diced 1 Tbsp. garlic, chopped 12-16 grape tomatoes 2 cups fresh made chicken stock 4 oz. Benton’s bacon lardons 1/4 cup fresh made pesto Salt and pepper, to taste

Directions

In a medium saucepan, heat bacon fat, cooking slowly until browned. Add diced onions and cook until translucent. Add garlic and sauté until fragrant, being careful not to let it burn. Add tomatoes and cook for 5-7 minutes or until they begin to pop. Add chicken stock, lardons, and pesto and cook on low heat for 20-25 minutes, stirring often. Season with salt and pepper.

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“Wendy was available 24/7 and was immediate with follow-up. She listened carefully to our needs and desires for a home. Wendy identified over a dozen properties that matched our budget and our taste. We could have purchased any one of the dozen homes she showed us. We made an offer on the property of our dreams and Wendy did the rest. We closed in less than three months without a hitch. Wendy is a pleasure, a true professional in every way.” – John Gorman

Let’s Get Started TODAY. WendyShoemakerProperties.com 423.645.SOLD (7653) | 423.362.8333 wendy@shoemakerproperties.com Licensed in Tennessee and Georgia

INDOOR, OUTDOOR, OR CURBSIDE Enjoy our beautiful patio dining area with heaters to keep you warm all year.

826 Scenic Highway, Lookout Mountain, TN, 37350 cafeonthecorner lookoutmountain.com FOLLOW US @cotclookout

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The Secret’s in the Sauce

Canyon Grill Cherry Compote

“The cherry compote is a versatile sauce that pairs well with duck, pork, and chicken. The sweet, warm sauce has a nice cayenne ‘tingly tongue’ finish that makes me think of fall.” – Alexis West, Chef ingredients

• 3 cups black cherries, pitted • 1/2 cup brown sugar • 1/2 Tbsp. rosemary, chopped • 1/2 Tbsp. thyme, chopped • 1/4 tsp. cayenne pepper • 1 small shallot, thinly sliced • 3 Tbsp. lemon juice • 3 Tbsp. sherry Directions

Chop cherries into 1/4-inch squares. In a sauce pot, heat cherries and brown sugar on low heat until the sugar is dissolved. Once the sugar is dissolved, add in rosemary, thyme, cayenne pepper, and shallots. Cook on low heat, occasionally stirring, until the shallots start to become translucent. Pour in lemon juice and sherry, and then cook for about 5 minutes – long enough for the alcohol to cook out or until the sauce is thick enough to coat the back of a spoon.

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NOURISHED SKIN IS HEALTHY SKIN WWW.THEDERMCENTERS.COM | 423-521-1100

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The Secret’s in the Sauce

1885 Melon Patch Farms Muscadine Gastrique

“The muscadine gastrique blends sweet and sour to give a crispness and added flavor. It can brighten a chicken breast or cut through the fatty, almost spicy flavor that duck can have.” - Sara White, Chef

ingredients

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3 Tbsp. butter 1 shallot, minced 2 cups muscadines 1/2 cup syrah 1/4 cup apple cider vinegar 1/4 cup red wine vinegar 1/4 cup sugar 1 tsp. thyme, chopped

Directions

Melt 1 Tbsp. of butter in a small sauce pot. Add minced shallots and cook until translucent. Halve muscadines and deseed them. Then, combine all remaining ingredients to the pot, excluding butter, and cook until muscadines are soft. Purée sauce and strain through a fine sieve. Add additional butter using residual heat from the sauce to slowly melt, which adds a nice gloss to the sauce’s finish.

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The Secret’s in the Sauce

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Food Works Honey-Sriracha Wing Sauce

“This sauce is simple to make but packed with flavor. It is the perfect combination of spicy and sweet with just the right amount of stickiness to coat the wings. We have customers who request this sauce on our fried chicken sandwich, but it is also a great glaze for fish like grilled salmon.” – Troy Sutton, Operating Partner ingredients

• 1 cup honey • 1 cup Sriracha • 1/4 cup soy sauce • 1/4 cup lime juice • 1 Tbsp. cornstarch • 1 1/4 cups cold butter, cubed Directions

Bring honey and Sriracha to a simmer. Make a slurry with soy sauce, lime juice, and cornstarch. Add slurry to honey Sriracha mixture and simmer while whisking until thickened. Remove from heat and whisk in cold butter a little at a time until fully incorporated. Toss cooked chicken wings in sauce and top with fresh chopped cilantro.

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The Secret’s in the Sauce

Café 7 Peri-Peri Sauce

“This is a very bold and spicy dish. I would suggest pairing it with a zesty red wine, such as a Cabernet Sauvignon or Zinfandel. My personal favorite is Joel Gott’s zinfandel.” – Carey Douglas, Chef ingredients

• 2 red onions, roughly chopped • 1 head garlic cloves, peeled and roughly chopped • 1 cup African bird’s eye chilies, stems removed (can sub with red jalapeño or red serrano chilies) • 2 red bell peppers, seeds removed and roughly chopped • 3 ripe tomatoes, skins removed and roughly chopped • 4 Tbsp. olive oil • Juice and zest of 3 lemons • 1/3 cup red wine vinegar • 2 Tbsp. sugar • 1 Tbsp. salt • 1 tsp. cracked black pepper • 2 bay leaves • 1 tsp. dried oregano • 1 Tbsp. smoked paprika Directions

Combine all ingredients in a food processor or blender and mix until all the ingredients are finely chopped and the mixture is saucy. Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning. After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar. Pour into jars or bottles and keep in the refrigerator for up to 2 weeks.

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Southern Food with a Modern Twist

Take in the 7 states view while visiting Rock City. Feast on delicious, modern, Southern cuisine like Shrimp & Grits, Southern Fried Chicken, Sandwiches, Fresh Salads and more. Enjoy our full beer & wine list, appetizers and kids’ menu.

Labor Day through October Thursdays–Sundays, 11am–4pm

SeeRockCity.com/Cafe7

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Ask

Local, Fresh, Seasonal


Y M O V FA

E T I R

IN

D E R G

T N IE

Everyone who cooks has that one ingredient they always find themselves returning to. Maybe you can’t stop putting garlic in every savory dish you make, or maybe you feel like no soup is complete without some chopped onions. When it comes to the restaurant business, professional chefs are no different. Here, we’ve asked a dozen local chefs to weigh in on that one ingredient they just can’t live without. By ANNA HILL


C H EF: C H AS E IN GAL L S R ES TAU R AN T: FR OTH Y M O N K E Y IN G R EDIEN T: FR ES H H E R B S My favorite ingredient is fresh herbs. Fresh herbs are an easy way to take any dish to the next level by adding depth of flavor. My favorite herb is thyme, but it can be time-consuming to pick and prep, so if I’m pressed for time, my go-to is oregano. Oregano can be added to braised dishes to deepen the flavor or used as a raw ingredient in chilled salads like quinoa salad or chicken salad. One important tip when it comes to using fresh herbs is to cut them right before using them, especially if you are not cooking them.

C H EF: P H IL IP P E G EH IN R ES TAU R AN T: L A C ABR IO L E IN G R EDIEN T: EGG My favorite ingredient is the egg. It’s so versatile, and it’s used all over the world, from the classic hen egg to the delicate quail egg finishing a favorite tartare. To recognize a fresh egg, plunge it in cold water – if it floats, it is no longer fresh. Eggs are associated with high-end products such as black truffles and caviar, which are elegant, popular appetizers. There is the famous eggs benedict with hollandaise sauce, as well as many other sauces made with eggs. Then there are the savory and sweet soufflés, pastry creams, and custards, all using eggs. Many fine desserts such as Île flottante, meringues, and sabayon are popular egg creations. From appetizer to dessert, from simple to elegant, it is eggs. Finally, a little history: The number of pleats that are on a chef’s toque (hat) is the number of egg dishes he is capable of preparing. Breakfast or brunch for 12? ... An ostrich egg and a hacksaw!

CH E F : M I A Y U R E S TA U R A N T: N O O G A B O P I N G R E D I E N T: G O CH UJA N G My favorite ingredient is gochujang. It adds not only heat to my dishes, but an excellent depth of flavor as well. I love to use it in marinades, dipping sauces, soups, dressings – pretty much anything you can think of. It works especially well paired with sesame oil. We use gochujang in most of our dishes here at Nooga Bop.

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My Favorite Ingredient

OWNER: DORRIS SHOBER R E S TA U R A N T: L U P I ’ S P I Z Z A P I ES I N G R E D I E N T: F R E S H B A S I L

CHEF: B . J. HIGHTOW ER RE STAURANT: TR EMON T TAVER N INGRED IENT: CORI AN DER I have a long-standing love of coriander. It’s an incredibly adaptable spice, and it pairs well with both light and dark meats. Lemony, fruity – almost ice cream-like in smell – coriander is the seed of the cilantro plant. The spice isn’t often used by itself; it’s usually paired with cumin for steaks and chops. It’s also a nice note to layer into a stew, adding a citrus, aromatic top-note. Coriander can often fill a void that you didn’t know you had. While you can buy ground coriander in the spice aisle at the local grocery store, I suggest purchasing the seeds whole, then toasting and grinding them yourself. The spice responds well to heat, releasing a more pungent flavor than the store-bought varieties. I often crack coriander on a steak with salt and pepper for a simple, flavor-packed explosion.

At Lupi’s Pizza Pies, our hands-down favorite ingredient is fresh basil! With five locations, we use pounds and pounds of it every week. Fresh basil is a very versatile herb that can be used as an ingredient in sauces or to top off a dish once plated. Lupi’s menu is fairly limited, and you’ll find fresh basil in almost every product we serve. We incorporate it into our red and white pizza sauces and our fabulous fresh Italian “salsa.” To add extraordinary flavor and freshness, we add a chiffonade of basil to our caprese and fresh mozzarella salads. Fresh basil may not be in our garden salad, but it’s probably in the house-made dressing served alongside. Last but not least, topping a piping hot pizza with chopped fresh basil … there’s nothing like it!

CHEF: DANIEL WALTERS RESTAURANT: HIGH RAIL AT THE CHATTANOOGAN HOTEL INGREDIENT: BACON Every cliché is true; that’s why they are clichés. My favorite ingredient is bacon. As a child, I grew up on turkey bacon because my father wouldn’t eat pork, so we never had it in the house. Once I started my culinary journey, I was constantly exposed to many different kinds of bacon: not just the applewood-smoked bacon you see everywhere, but that thick kind of bacon – the kind of bacon that makes you really appreciate where it comes from. Growing up in the South, you see bacon everywhere you go. I’ve learned through the years how versatile something with such a profound and distinct flavor can be. While I love bacon, it can certainly be overdone. You have to play it right to really hit those salty-sweet combinations. Everyone should know that when you have a bad day, bacon helps.

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prep

My Favorite Ingredient

CHEF: QU IN N GAR DN ER R ESTAU R AN T: FIAMMA P IZ Z A CO M PA N Y INGR EDIEN T: OL IVE OIL Olive oil is my favorite ingredient in our kitchen. I consider it to be an all-purpose ingredient because it has such a wide range of uses. You can use it to make some really unique flavored oils for dipping bread in very easily – just throw it on the stovetop and cook something like hot peppers or basil in it for a few minutes. It’s always great for toasting bread, especially if you need it to bake fast! It provides a nice crispiness to the bread as well. In some way, shape, or form, olive oil is used for all of our pizzas. If you’re going to make pizza at home, it’s a great garnish to go on before popping the pizza in the oven. It’ll help make the texture of the pizza fresh and keep your toppings from getting dry. It’s a great substitute for tomato sauce as well.

C H EF: EMILY OODY R ES TAU R AN T: DOS B R O S IN GR EDIEN T: ON IO N The onion is the most versatile and widely used ingredient in my kitchen at home and at work. It can be used to subtly enhance the flavor of beans by slow cooking, as a main texture in salads, or as a highlighted ingredient of a soup. Cultures around the world use onion as a staple ingredient due to its broad abilities. My favorite way of preparation is to sauté since it gives the onion a nice crunchy texture, yet also leaves behind a caramelized flavor that adds body and richness to any dish. As the onions cook, the sugars caramelize, and the harsh onion taste starts to fade. This can be used in soups, rice dishes, vegetable medleys, or even as a stand-alone dish.

D IR EC TOR OF OP ER ATION S : B R U CE B O W M A N R ESTAU R AN T: FIVE G U Y S BU RG E R S & F R I E S INGR EDIEN T: FR ES H N ES S To me, one of the most important ingredients when cooking is using a fresh product in dishes for your guests. In a daily setting at our restaurant, we are cutting fresh green peppers and jalapeños, or we’re tearing the lettuce to get the perfect size and quantity for our burgers. The fresh ingredients make a world of difference: The finished product simply has a better taste, elevated quality, and a higher sense of satisfaction for both the restaurant and the guest.

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My Favorite Ingredient

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OW NER: S U S AN DAN N ER RESTAUR AN T: TH E LON GH OR N R ES TA U R A N T INGRED IEN T: P OTATOES One thing I always want to have around in the kitchen is a bag of potatoes. Potatoes are wonderful because they can be cooked in so many different ways, and they go with almost everything. They can be mashed, baked, boiled, cooked in a stew, or fried six ways to Sunday. Breakfast is a specialty at Long Horn, and hash browns are a perfect way to round out a hearty morning meal. That being said, potatoes have a place at every meal – fries, chips, or tater tots make great sides with our lunches. If you’re ever struggling with what to pair with your meal, potatoes are a tried-and-true winner. Keep a few around in your kitchen, and you’ll always be good to go.

CHEF : JO S E “ S MOKEY ” P U R EC O RESTAUR AN T: C OMMU N ITY P IE INGRED IEN T: GAR L IC No kitchen can be called a well-stocked kitchen without garlic on hand. When it comes to savory dishes, very few ingredients are more of a staple than garlic. It can be used in practically everything, from sauces and stews to side dishes and compound butters. It’s one of the simplest and most effective ways to elevate the flavor of a dish. Here at Community Pie, it’s an essential ingredient for so many of our menu items. It’s front and center on our garlic knots and a great topping for our pizzas. Whether you’re cooking in a restaurant or at home, it’s an ingredient you simply can’t do without.

CH EF: A MA N D A N ELSON VA R NELL COOK ING SCH OOL : D ISH T’PA SS IN GR ED IEN T: FR ESH LIME

My current favorite ingredient in the kitchen is fresh lime. The zest is a fabulous addition to spice rubs or baked goods. It also shines in salad dressings and marinades. Tangy and bright, lime adds the perfect pop to Tex-Mex or Asian dishes. I always have five or six on hand.

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One

& Done By MARY BETH WALLACE | Photography by RICH SMITH

Short on effort yet big on flavor, sheet pan meals are the perfect weeknight dinner solution. Just one baking sheet holds your main course and accompanying sides, and your oven does the rest! The best part of all? Cleanup is a breeze, which means more time spent with the ones you love most. What follows are four foolproof recipes that the whole family will adore.

Maple-Mustard Roasted Chicken with Brussels Sprouts, Squash, & Bacon Serves: 4-6

• 2 cups cubed and peeled butternut squash • 1 large baking potato, scrubbed, halved crosswise, and cut into 3-4 wedges • 1 large red onion, cut into 1-inch wedges • 8 oz. Brussels sprouts, trimmed and halved (about 2 cups)

ingredients

• • • • • • • • • • •

1 Tbsp. chopped fresh sage, divided 1 Tbsp. Dijon mustard 1 1/2 Tbsp. pure maple syrup, divided 2 bone-in, skin-on chicken breasts 2 bone-in, skin-on chicken leg quarters 1 1/2 tsp. kosher salt, divided 1 1/2 tsp. freshly ground black pepper, divided 2 Tbsp. unsalted butter, melted 1 Tbsp. extra-virgin olive oil 1/2 tsp. crushed red pepper 4 slices thick-cut maple smoked bacon, cut into 1/2-inch pieces

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Rocio Kemp, Signal Mountain

Directions

1. Preheat oven to 425°. 2. Combine 1/2 Tbsp. of sage, mustard, and 1 Tbsp. of maple syrup in a bowl. Brush this mixture evenly all over chicken and place chicken on a large rimmed baking sheet. 3. In another bowl, combine 1/2 Tbsp. of sage, 1/2 Tbsp. of maple syrup, 1/2 tsp. of salt, 1/2 tsp. of pepper, butter, olive oil, and crushed red pepper. Mix well. Add bacon, butternut squash, potato

wedges, onions, and Brussels sprouts to the bowl and coat all the veggies with the herb mixture. 4. Spread all the veggies around the chicken on the baking sheet. Sprinkle chicken with remaining 1 tsp. of salt and pepper. 5. Bake for 45 minutes or until the chicken reaches an internal temperature of 160°. The chicken skin should be brown and crispy. Serve hot.


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One & Done

Jodi Lawrence, Highland Park

Harissa Chicken Thighs with Chickpeas & Charred Vegetables Serves: 2-4 ingredients

• • • • • • • • • • •

2 heads broccoli, cut into florets Olive oil, for roasting Salt, to taste Pepper, to taste 2 handfuls Brussels sprouts, halved Honey, to taste 1/2 (15 oz.) can chickpeas, rinsed and drained Dry harissa seasoning, to taste 3-4 bone-in, skin-on chicken thighs Juice of 1/2 lemon Lemon wedges, for garnish

Directions

1. Preheat oven to 425°. 2. In a large bowl, coat broccoli in olive oil and toss with salt and pepper. Place on 1/3 of a well-oiled baking sheet. In the same bowl, toss Brussels with olive oil, salt, pepper, and honey. Place on 1/3 of the baking sheet. Continue by tossing chickpeas in olive oil, salt, pepper, and harissa seasoning. Set aside. 3. Drizzle more oil over chicken thighs and season generously with salt, pepper, honey, and harissa seasoning. Massage the spices into the chicken, including under the skin, until the meat is coated in spices. Place in the middle third of the sheet pan. Squeeze the juice of half a lemon over the chicken. Disperse chickpeas throughout the baking sheet and garnish with lemon wedges. 4. Bake for 45-50 minutes, tossing vegetables halfway through the cooking time. Cook until chicken reaches an internal temperature of 165° and vegetables begin to crisp and char. 5. Serve and garnish with charred lemon wedges.


One & Done

prep

Rasean Hewitt, North Chattanooga

Vegan Apple Sausage Pan Serves: 4 ingredients

• 2 cups beefless meat crumbles (I use Gardein) • 1/2 onion, chopped • 1 green apple, sliced • 1 tsp. garlic powder • 2-3 tsp. black pepper • 3/4 cup vegetable broth • 1 cup cooked dirty rice • 3-4 plant-based sausages (I use Beyond Meat) Directions

1. Preheat oven to 400°. 2. Mix Gardein crumbles with onions, apple slices, seasonings, and broth in a bowl. 3. Place crumble mixture on one half of an oiled sheet pan. Place cooked dirty rice on the opposite half of the sheet pan. Place defrosted Beyond Sausages in the middle of the pan. 4. Cook for 45 minutes. Let cool then enjoy! cityscopefoodanddrink.com 155


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One & Done

Sharon Wilson, Apison

Shrimp & Sausage Sheet Pan Bake Serves: 6 ingredients

• 1 Ib. baby Creamer potatoes • 3 ears corn, each cut crosswise into 4 pieces • 1/4 cup butter, melted • 2 Tbsp. parsley • 1 Tbsp. Old Bay Seasoning • 1 Ib. medium shrimp, peeled and deveined • 1 small package smoked sausage, thinly sliced • 1 lemon, cut into wedges Directions

1. Preheat oven to 400°. Coat baking sheet with non-stick spray. 2. In a large pot of boiling salted water, cook potatoes and corn about 10 minutes; drain. 3. In a small bowl, combine butter, parsley, and Old Bay Seasoning. 4. Place potatoes, corn, shrimp, and sausage in a single layer onto the prepared baking sheet. Coat with butter mixture. 5. Place in oven and bake for 15 minutes, or until shrimp are opaque and vegetables tender. 6. Serve immediately with lemon wedges.

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Entertain IMPRESS & INSPIRE Unique Eats Campfire Creations

PHOTO BY SARAH UNGER

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E U Q I N U S T EA

Located in the heart of the Southern United States, Chattanooga pushes boundaries with its impressive lineup of ethnic

cuisine. From Brazilian, West African, and Japanese to Mexican, Thai, and Guatemalan, the Scenic City serves up unique eats in

style. With indigenous ingredients and farflung flavors, there’s always something delicious to try.

By CHRISTINA CANNON Photography by RICH SMITH

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Unique Eats

entertain

“Pão de Queijo translates to ‘Cheese Bread,’ one of the most traditional and important foods in Brazil that originated in its early days. Pão de Queijo is commonly found in Churrascarias (Brazilian steak houses) here in the United States. The recipe comes from the Minas Gerais region, and it is the perfect complement to any meal or just a cup of coffee.” – LILIAN CORREA, GENERAL MANAGER

RODIZIO GRILL

• 1/2 cup cold milk • 1 egg • 1/2 cup grated Parmesan cheese

ing mixture over flour. Add cold

ingredients

Directions

• • • •

Preheat oven to 400˚ and place tapioca flour in a bowl. Combine water, oil, and salt in a pot and bring to a boil. Pour boil-

of the bag. Pipe 1/3-ounce serv-

Pão de Queijo

2 cups tapioca flour 1/2 cup water 1/2 cup olive oil 1 tsp. salt

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milk, egg, and Parmesan and mix until uniform. Put dough in a pastry bag and cut the end off ings onto an ungreased sheet pan. Bake for 10-12 minutes or until light brown. Serve warm.


Unique Eats

entertain

“Pan-seared sashimi-grade tuna drizzled in a refreshing citrus ponzu sauce and finished off with sesame seeds is a light yet flavorful appetizer to start a meal.” – SHAWN LEE, CHEF

TOTTO SUSHI & GRILL

• 1 Tbsp. green onion, chopped • Sesame seeds, for garnish • Sliced lemon, for garnish

Tuna Tataki

For the tataki sauce: • 2 Tbsp. ponzu sauce • 1 Tbsp. sweet chili sauce

ingredients

• 1 Tbsp. sesame oil • 1/2 lb. sashimi-grade yellowfin or ahi tuna

Directions

Heat the sesame oil in a frying pan over medium-high heat.

When the oil is hot, sear the tuna 30 seconds on each side. When all sides are seared, remove from heat and let it cool. Slice the tuna into 1/4-inch pieces. Pour the ponzu sauce and sweet chili sauce over the fish. Garnish with green onion, sesame seeds, and sliced lemon.

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entertain

Unique Eats

“I drew inspiration in creating this dish from my 2018 Culinary Tour to Ghana. Shito is a condiment that is eaten like ketchup in Ghana. It adds nuance of flavor to anything.” – KENYATTA ASHFORD, CHEF/OWNER OF NEUTRAL GROUND

NEUTRAL GROUND West African Shito over Charred Okra, Coconut Rice, and Sweet Plantains

• • • • •

3 1/2 oz. vegetable stock 1 vegetable bouillon cube 2 Tbsp. Korean chili powder 1 tsp. sea salt 1 tsp. freshly ground black pepper

Ingredients for the West African Shito

Directions

• • • • •

Heat a heavy-based saucepan over medium heat. Add oil and onions and fry for 2-3 minutes until translucent. Add in garlic, peppers, ginger, thyme, and chili flakes and fry together for several minutes. Stir in tomato paste, vegetable stock, and bouillon cube and cook until the mixture has formed a thick paste. Add in chili powder, salt, and pepper and continue to cook, stirring frequently, for

1 1/2 cups canola oil 3 red onions, diced 3 garlic cloves, finely minced 2 red bell peppers, diced 3-inch piece fresh ginger root, finely grated • 1 Tbsp. thyme, chopped • 2 Tbsp. red chili flakes • 5-6 Tbsp. tomato paste 162 cityscopefoodanddrink.com

another 10 minutes. Reduce heat to low and continue to cook for 30-40 minutes while still stirring frequently. The contents of the pan should turn a deep red or brown color, and the oil will rise to the surface when the sauce is ready. Taste and adjust the seasoning if necessary. Blend the contents of the pan for a smoother texture if desired. Allow the mixture to cool and spoon into sterilized jars. There should be a layer of oil roughly 1/2-inch thick that rises to the top. If not, add a little additional canola oil. Sealed jars can be stored in the fridge up to one month. For a complete dish, serve shito over coconut rice, charred okra, and sweet plantains and top with salsa criolla.


Unique Eats

entertain

“Every morning the Hummingbird Pastaria kitchen hand-rolls light and delicate ricotta gnocchi, which is paired with locally-grown mushrooms and with seasonal vegetables and Parmigiano-Reggiano butter. Our kitchen strives to emulate the Italian practice of from-scratch preparation that puts fresh, local ingredients at the center of our dishes.” – PATRICK HALLORAN, CHEF & CO-OWNER

HUMMINGBIRD PASTARIA Gnocchi di Ricotta con Verdure Ingredients for the ricotta gnocchi

• • • • •

8 oz. ricotta 2 egg yolks 1 Tbsp. salt 1/2 tsp. pepper Pinch ground nutmeg

• 1 oz. freshly grated Parmigiano-Reggiano • 1 tsp. fresh green onion, finely chopped • 1 tsp. fresh basil, finely chopped • 1 tsp. fresh parsley, finely chopped • 1/2-3/4 cup all-purpose flour Directions for the ricotta gnocchi

Mix all ingredients in a large mixing bowl until dough forms and is movable. Transfer to a work surface. Roll into a large log and divide into workable portions. Roll portions into long

1/2-inch diameter snakes. Do not be afraid to flour your work surface to avoid sticking. Cut gnocchi snakes with a dough blade into 1-inch pieces. Flour and transfer to a sheet tray to rest. Cook in boiling salted water until they rise to the surface. Allow them to cook about 1 additional minute once floating. Transfer using a skimmer to an oiled sheet tray and let rest. Gnocchi should feel firm but delicate. For a complete dish, serve gnocchi with roasted vegetables and Parmigiano-Reggiano butter. cityscopefoodanddrink.com 163


entertain

Unique Eats

“At Mayan Kitchen, we use an authentic family recipe that includes a bone-in half chicken that is marinated and charbroiled, and we pair it with homemade charro beans and rice for a tasty Guatemalan dish.” – BENJAMIN LEMUS, OWNER

MAYAN KITCHEN Pollo Asado

• • • •

1 Tbsp. red bell pepper, diced 1/2 tsp. salt 1/2 tsp. chicken seasoning 1/2 whole chicken

Directions ingredients

• • • •

1 Tbsp. onion, diced 1 tsp. fresh garlic 1 tsp. cilantro 1 tsp. paprika

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To make the marinade, blend onions, garlic, cilantro, paprika, bell pepper, salt, and chicken seasoning. Leave the half chicken marinating in the blended mix overnight (at least 12 hours).

Grill at a low temperature for 40-50 minutes, flipping regularly to ensure even cooking. Serve with charro beans, rice, and a small salad (lettuce topped with tomatoes, onions, avocado, beets, cucumbers, and a little bit of lemon juice as dressing). Now you can enjoy it with a cold and delicious horchata!


Campfire Creations Just because you’re enjoying the great outdoors doesn’t mean you can’t enjoy great food. For these adventurous locals, camping – whether it be in tents, RVs, or somewhere in between – is more than just an opportunity to relish nature’s splendor. It’s a way to use some seriously tasty food to bring together friends and family.

By CHRISTINA CANNON / Photography by SARAH UNGER

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entertain Campfire Creations

Meat & Veggie Foil Packs, a.k.a. “Hobos” ingredients

• 1 Tbsp. butter • 1 hamburger patty or 1/4 lb. Italian chicken sausage, sliced • 1/2 bell pepper, sliced • 1/2 Vidalia onion, sliced • 1/2 russet or yellow potato, sliced • 1/4 cup pepper jack cheese • Salt, to taste • Hoff’s Dirty Dust, to taste

Directions

Build a fire and add coals. Let sit for 30-45 minutes so that coals are nice and hot. Tear off 2 pieces of aluminum foil measuring 18x24 inches and add butter to the center of one piece of foil. Place the meat of your choice on top of the butter and top with half of the bell pepper, onion, and potato. Sprinkle cheese on top of vegetables and cover with remaining bell pepper, onion, and potato. Season to taste with salt and Hoff’s Dirty Dust. Wrap foil around food and wrap again with second piece of foil, making sure it is fully secured. Move the white-hot coals from the fire to a bed big enough to place the foil pack on. If the coals are hot enough, you will begin to hear the butter and meat sizzling within a few minutes. After 15-20 minutes, flip foil pack over and cook from the other side. If you can hover your hand over the coals for more than a second or two, they have gotten too cool, and you need to add some more from your fire. After an additional 15-20 minutes, use tongs to remove the foil pack from the coals. Place on a plate and carefully unfold. If the veggies are tender, you are ready to eat! Serves 1.

JOSH MOFFITT, Hixson

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Campfire Creations

entertain

Colombian Arepas with Huevos Pericos ingredients

For the arepas: • 1 cup warm water • 1 cup Doñarepa precooked white cornmeal • 1 cup mozzarella cheese, shredded • 1 Tbsp. butter, plus more for spreading on top • 1/2 tsp. salt • Queso fresco, to taste For the huevos pericos: • 3 medium red tomatoes, chopped • 5 green onions, sliced thin • 1 Tbsp. butter, melted • 1 Tbsp. olive oil • 6 large eggs, beaten • Kosher salt or adobo seasoning salt, to taste

Directions

For the arepas: Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between two sheets of plastic wrap. Flatten with a rolling pin to your desired thickness. Cut the dough into circles using a small plate, lip-down, through the plastic wrap. Remove the plastic wrap and excess dough. Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown. Add butter on top and queso fresco. Serve immediately. For the huevos pericos: In a bowl, combine tomatoes, green onions, and butter and set aside. Heat olive oil in pan over medium heat and add beaten eggs. Season with salt and cook for a few minutes. Fold in tomato and green onion mixture, stirring occasionally until eggs are fully cooked. Serve next to arepas with a nice cup of Colombian coffee. Serves 4-5.

ANA GARCIA, Ooltewah

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entertain Campfire Creations

Cast Iron Corn-Berry Cobbler ingredients

• • • • • • •

• • • • •

Directions

If using frozen berries, sprinkle 1-2 Tbsp. of cornstarch over them to keep them from getting too soggy. Mix all dry ingredients and then add liquid ingredients, excluding the butter. Stir until you achieve a batter texture. Melt butter in a skillet and cook until it starts to brown. Add the batter, followed by the berries. Cook at 400° in a convection oven until center is set, which should be approximately 30-45 minutes. For a sweeter dish, sprinkle 1 Tbsp. of sugar on top of crust once it has set. Serves 5.

DANIEL LUCAS, Southside

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2 1/2 cups berries 1–2 Tbsp. cornstarch (optional) 1/3 cup flour 2/3 cup cornmeal 1 1/2 tsp. baking powder 1 tsp. salt 1 cup + optional 1 Tbsp. granulated sugar (for the calorie conscientious, monk fruit sugar is a great alternative) 1 tsp. dried lavender, minced (optional) 1 scraped vanilla bean or tsp. of vanilla extract Juice and zest of 1 lemon 1 cup whole milk 1 stick butter


Breakfast Tacos ingredients

• • • • • • •

2 cups potatoes, cubed 1/2 bell pepper, diced 1/2 yellow onion, diced 1/4 cup canola or grapeseed oil 1 lb. breakfast sausage 4-8 eggs (2 eggs per person) Tortillas

Directions

To save time, prepare the vegetables before leaving home and store in a sealed plastic bag. Once on-site, heat oil in a skillet and warm to medium heat. If using cast iron, opt for canola or grapeseed oil, which have a high smoke point. Add potatoes, peppers, and onions to the skillet and sauté for 5 minutes. Add sausage to the skillet and cook uncovered for 10 minutes or until sausage is thoroughly cooked and potatoes are tender. Crack eggs directly into skillet and stir to combine. Cook for an additional 5 minutes or until eggs reach desired doneness. Serve on a tortilla with toppings such as salsa, shredded cheese, guacamole, or cilantro. Serves 2-4.

HAYLEY KNOWLES & ROBERT MCGOUGAN, East Brainerd

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CityScope® Magazine 2020 Annual Food & Drink Issue