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Food & Drink O C TO B E R 2 02 6

LIFESTYLE LETTER

A Seat at the Table

October 2026 PUBLISHER

Lisa Yockey | lisa.yockey@citylifestyle.com

There is an undeniable magic in the way a great meal brings us together, and this month we focus on the vibrant culinary heartbeat of our city. From the artisan makers and farm-to-table visionaries shaping our local palate to the neighborhood spots redefining comfort food, our Food & Drink issue is a rich celebration of the flavors, stories, and people that make our dining scene so extraordinary. Whether you craving a behind-the-scenes look at Chattanooga's top mixologists or seeking inspiration for your own autumn table, we have curated an issue to connect you more deeply to our community. At Duck and Hen Farm, Emily Brooks turned backyard hens and a love of fromscratch baking into a gourmet cookie worth the drive to Harrison. Stories like hers are exactly why this issue means so much to us. Food, at its best, is always about the people behind it. That's true whether the table is close to home or an ocean away. Traveler's Caffè reminds us that Italy isn't one cuisine but hundreds, a region-by-region journey worth planning your next trip around. In Art of Spirits, artist Brandi Donan preserves Chattanooga's cocktail culture in oil paint, capturing the fleeting beauty of a well-made drink from 18 local bars and restaurants. Some of our favorite stories this month happen around fire and community. Chef David Hussey of Steel Pioneer Fire Cooking traded a windowless kitchen for seven acres in Dade County, teaching others the craft of open-flame cooking he's loved his whole life. Down on Southside, the team behind Bona Fide is proving that Chattanooga's newest icons are often built by its most trusted veterans, with a menu and philosophy rooted in "sharing delicious moments in good faith." And on Main Street, Hanah Hatler's coffee trailer, The Main Brew, has become exactly what she dreamed it would be—a place where neighbors leave their front doors and find each other in line. We also step outside the kitchen this month with Natasha Wisniewski of Elder Path, whose love of whiskey and meaningful gatherings runs alongside her deeply personal work guiding families through the difficult transitions of aging. Whether it's a cookie, a cocktail, or a cup of coffee, food has a way of slowing us down and pulling us closer to the people around us. We hope this issue does the same for you. Cheers! L I S A Y O C K E Y, P U B L I S H E R @ C H AT TA N O O G A C I T Y L I F E S T Y L E

E D I TO R I AL C O O R D I N ATO R

Belinda Martin | belinda.martin@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Katie Bode | katie.bode@citylifestyle.com CONTRIBUTING WRITERS

Eve Crabtree, Demi Guillory, Belinda Martin, Annette Morejon, Kate Robertson Parrish, Kristi Sellers C O N T R I B U T I N G P H OTO G R AP H E R S

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Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zach Miller LAYOUT DESIGNER Kelsey Ragain QUALITY CONTROL SPECIALIST Megan Cagle

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

36 Featured

20 36

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Art of Spirits

Brandi Donan Celebrates the Stories Behind the Art of Drinks in Chattanooga

The Main Brew

Community, One Locally Roasted Cup at a Time

Duck & Hen Farm

From Backyard Hens to Top Seller

Lifestyle Letter

Business Monthly

Artist’s Palette FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Local’s Choice LIFE + CULTURE

Giving Back LOCAL SERVICES

Now Open FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Farmers Market FOOD + BEVERAGE

Events

How To FOOD + BEVERAGE

On the Cover Brandi Donan's new book, Art of Spirits, features 50 oil paintings and recipes celebrating Chattanooga's cocktail creators, capturing the fleeting beauty and stories behind their drinks through storytelling-driven art. Photography: Brandi Donan

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OCTOBER 2026

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Ember Movement Studio Welcomes New Instructors Ember Movement Studio is excited to welcome Dana Howe (left), Jerik Vester (middle), and Sam Roberts (right) as its newest Group Fitness Instructors, leading HIIPFIT and LIFT classes! With classes offered seven days a week, this skilled trio will bring energy, expertise, and motivation to every session, helping members push further and stay consistent. Come check out their classes and celebrate with us! More info is available at www.embermovementstudio.com.

Scan to read more Photography by Mountain Media Productions

Pottery Place Chattanooga Gives Back Pottery Place Chattanooga has completed 300 handcrafted bowls for Empty Bowls Chattanooga 2026, benefiting Be The Change Youth Initiative. On Monday, November 16 at 6 PM, the community will gather at 21 Choo Choo Ave for a sitdown dinner fundraiser aimed at clearing as much student lunch debt across Hamilton County as possible. Each bowl reflects the studio's commitment to using craft for good. Guests are invited to attend, dine, and give generously.

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ART OF SPIRITS

ARTICLE BY EVE CRABTREE PHOTOGRAPHY BY BRANDI DONAN & KATIE REECE, CREATIVE COMPASS

WITH HER NE W BOOK OF PAINTINGS, B R A N D I D O N A N C E L E B R AT E S T H E STORIES BEHIND THE ART OF DRINKS I N C H AT TA N O O G A

Brandi Donan’s career as an artist started when she was young and would watch Bob Ross tutorials with her grandmother. She went a different direction and didn’t give it a second thought until adulthood, when she rediscovered the joy painting brought her. “I started painting professionally in 2012 and realized throughout the years that I was really most interested in the stories behind the things that I painted, not just about making something beautiful,” Brandi shares.

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It was this storytelling aspect of painting that inspired Brandi’s recently released book. Art of Spirits is all about the stories behind beautiful drinks that are typically so fleeting. “I had been thinking about Art of Spirits for a couple of years, even before I started it,” Brandi says. “I thought that it wasn’t going to work, that it was too big of a project. At a certain point, I decided to quit overthinking it and just dive in to see what would happen.” With that, her long-deliberated idea became a reality.

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With Art of Spirits, Brandi’s desire is to celebrate Chattanooga’s creatives—and not just the ones people typically think about. “I started viewing cocktail creators as artists themselves,” Brandi shares. “I noticed how much creativity goes into making a drink because they are making choices on flavor, balance, aroma, and texture.” She has spent the last three years interviewing Chattanooga’s cocktail creators and capturing the stories behind the drinks they create. “I then interpreted

O PR

ER VE

THA

T MO M E N T I N P A I N T, A N D I A L S O G E T T O T E L L T H E S T O R Y." those stories through oil paintings,” Brandi explains. “I have 18 restaurants and bars that participated in the project; places like Calliope, Easy Bistro, The Rosecomb, Civil Provisions, Whiskey Thief, and a whole bunch more.” She also enjoys how special it is to take temporary drinks and make them permanent. “I see a lot of people going to bars and when they get their cocktail, they pause and admire it or take pictures of it,” Brandi notes. “You almost hate to take

that first sip, because it is going to ruin it a little bit. I get to preserve that moment in paint, and I also get to tell the story.” This allows Brandi to slow down and notice all the details about her subject drink as well. “I notice the way the light hits the glass, a reflection, or just a tiny shift in color that I think most people are too busy to notice,” she says, “and it really makes me grateful to be able to appreciate the beauty in just ordinary things.” CONTINUED >

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S E E I T, S IP I T, TAKE IT HOME Catch Art of Spirits in person before the book ever hits shelves. Brandi Donan's original oil paintings are on exhibit at Townsend Atelier through October 2, 2026, culminating in a public exhibition and book launch from 5PM-8PM featuring the artwork alongside cocktails inspired by the very drinks on the canvas. The Collector's Edition, a signed first printing with foil accents, a soft-touch cover and more than 250 full-color pages, is available now for preorder at a discounted price, with copies arriving this October. Inside: all 50 paintings, their accompanying recipes, bartender and venue profiles, and even original poetry inspired by select drinks. Learn more or reserve a copy at BrandiDonan.com.

"I NOTICE THE WAY THE LIGHT HITS THE GLASS, A REFLECTION, OR JUST A TINY SHIFT IN COLOR"

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When she created each of the 50 cocktail paintings in Art of Spirits, Brandi aimed to take what inspired the drinks and transport the viewer into that story. “For example, I have one called the California Gold Rush,” she says. “I had the drink sitting with a lot of gold mining pans, bags of gold, and a journal. I had imagined that a man was sitting there writing to his family who lived out east, saying to them, ‘I’ve struck gold, come join me and we’re going to have this different life.’” Brandi does not just transport the viewer through the painting, but included 50 cocktail recipes—including several non-alcoholic recipes—and a section of Art of Spirits that explains some of the stories and props she chose for each painting. “I think anyone who loves art, cocktails, storytelling, or just having a really beautiful book would enjoy Art of Spirits,” Brandi shares. “I designed the book so that it is beautiful enough to leave on the coffee table, but also functional enough to hopefully end up next to a cocktail shaker.” Whether someone visiting Chattanooga gets Art of Spirits as a memento from their trip, someone gives it as a gift for a loved one, or a local uses it to find a new restaurant to try, Art of Spirits offers something to everyone. Brandi’s original oil paintings from Art of Spirits are on display the remainder of this month at Townsend Atelier and her book is available for sale on her website, BrandiDonan.com. To see behind the scenes and connect with Brandi, follow her on Instagram @BrandiDonan.

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Chef David Hussey’s passion for creative cooking over an open fire comes from years of experience in the kitchen and outdoors. “I grew up doing a lot of bushcraft, survival, and camping,” he explains. “I did those things while working as a chef as well. When I cooked outside, I would always bring fancy ingredients or do something cool on the fire.” Up until he started Steel Pioneer Fire Cooking in February 2025, the majority of his career as a chef was spent in restaurant and catering kitchens. “I’m from the United Kingdom and worked the first half of my career in fine dining restaurants there before I moved into working in the corporate world,” David shares. “I was executive chef at Eton College before I transitioned to work in the catering side of the business sector.” However, as he became more accomplished in his career, his work included more of the aspects of being a chef he was less interested in—the elements aside from cooking—and led to David being burnt out. He took a break by going to Southeast Asia for a time, which led him to working in Beijing, China, where he met his wife. “I was running the catering in a big international school in Beijing and she was working as a foreign correspondent for the Wall Street Journal,” David says. “We met internet dating while in Beijing just before COVID happened and we were sent back to our own countries.” Despite all the odds that seemed against them, David got sponsored for a job in New York City and was able to be with Julie again.

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In New York, David continued working as a high-level corporate chef. After a few years, he and Julie decided they needed a change. “As I got more successful in my job, I was again doing less of the things I enjoyed doing—like the creative cooking—and more management,” he shares. “I had a discussion with Julie about how we could adjust our lives.” It was through this discussion that he came up with Steel Pioneer Fire Cooking. After diligently searching for the perfect place to live and start the business, David and Julie moved to Dade County, G e o r g i a — a 25-minute drive from downtown Chattanooga. On seven acres of beautiful land featuring a century-old barn, David began his business. “I use local produce from the area to teach people to cook like a chef on the open fire,” David explains. “We do live fire cooking classes and have elevated culinary experiences.” His classes are typically centered around an ingredient or theme, resulting in creative, unique experiences, all while using local produce to support the community David and Julie live in. “In my cooking classes,

participants make a certain part of the main elements of the meal, and I make extra sides, dessert, and bread,” says David. “They get a fine dining experience alongside creating half of the menu on the fire.” With David bringing both 33 years of experience and his love for his craft and community to the table, each class is a joy both to him and his students. Being able to share his lifelong passion for this kind of cooking is something David is incredibly grateful he’s able to do. “I spent 15 hours a day in a room with no windows for most of my career as a chef,” he says. “Now I’ve curated a job that’s got all the things I love.” The scheduled classes David offers are booked through his website, w w w. S t e e l P i o n e e rF i r e C o o k i n g . c o m , where he details the theme for each class and more. In addition to his classes, he also does private classes, private chef experiences, and a 10-ticket dinner every two weeks called Secret Kitchen. To connect with David and see what he’s cooking on the fire, check out Steel Pioneer Fire Cooking on Instagram and Facebook.

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Before The Main Brew opened this past May on Main Street, the boutique coffee trailer existed in one unforgettable dream for owner Hanah Hatler. “If I dream, I never remember them,” she quips. When an image serving the people of her hometown from a coffee trailer came to her one night and lingered long into the next morning, she knew it was meant to be. It also helped that the stars seemed to align from the beginning. The Main Brew sits directly in the parking lot of the building her husband, Jake, owns–and where she used to work as an office manager before becoming a fulltime stay-at-home mom to her two boys. As much as she loved her job, she loved the thought of being there for every childhood milestone even more. “I didn’t want to leave my kids and wanted to stay home,” Hatler recalls, and for the last four years, that is exactly what she has done, thankful for the opportunity to be present for each precious moment. “We’re really big on family, and our kids are so little and [time] just goes by so fast.”

“I GET A LOT OF people WHO ARE ABLE TO JUST walk FROM THEIR houses, LEAVE THEIR FRONT DOOR AND COME GRAB A coffee AND meet THEIR neighbors IN LINE.” CONTINUED >

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Speaking of time, it took just six months for Hatler’s dream to become a reality. Hatler immediately shared her vision with Jake who, admittedly a little skeptical at first, has supported her throughout this endeavor. “I really dove all into it,” she adds. “I started looking online for trailers and joined Facebook groups to figure out how to even get started.” Her expectations were hopeful, but even she could not have imagined what The Main Brew would become for her beloved Chattanooga community in record time. “It just exploded from the beginning,” says Hatler. And as happy as she is to be serving them, customers are even happier to make a visit to the coffee trailer in Highland Park, which currently only has two coffee shops at the end of each side of Main Street. The coffee, of course, is the main attraction, with cold and espresso brews made exclusively with organic locally roasted beans sourced directly from farmers. This commitment to clean and natural ingredients extends to every item on the menu, including the syrups. “Everything that I sell is organic,” Hatler explains. “If I’m not making the syrups myself, I have a brand that I specifically use”–a brand that she says meets every criteria when it comes to being as preservative-free and pure as possible. “My whole menu is based around the idea of clean ingredients so that you know when you’re getting a coffee from us, it’s going to be as good for you as it can be,” exclaims Hatler. Customers notice The Main Brew difference from the second they spot the sleek black trailer to the moment they take their first sip–and each moment in between.

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“I DIDN’T WANT TO leave MY KIDS AND WANTED TO stay home. WE’RE REALLY BIG ON family, AND OUR KIDS ARE SO LITTLE AND [time] JUST GOES BY so fast.” What has stood out to Hatler throughout this entire journey is the extended pride she feels for the community she calls home. “The Main Brew, I feel like, has already made such a huge impact in the community,” she says. “I get a lot of people who are able to just walk from their houses, leave their front door and come grab a coffee and meet their neighbors in line.” Hatler intends to protect this unique opportunity for connection. “That’s kind of the whole mission behind The Main Brew–to provide a place where people can just have community with each other that they might not have had before.”

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Savoring the Moments That Matter FOR NATASHA WISNIEWSKI, WHISKEY IS ABOUT MUCH MORE ARTICLE BY KRISTI SELLERS PHOTOGRAPHY PROVIDED

For Natasha Wisniewski, whiskey has never been just about what’s in the glass. It’s a cold evening around a campfire, a country concert with friends, an afternoon on the lake and a memory of her wedding day. Those moments run through her life, from the way she and husband Paul spend their weekends to the deeply personal work she does through Elder Path. “I’m a country girl,” Natasha says. Born in Arkansas and raised in Florida, she was living on her own by 17 and found her footing working in the restaurant industry. Behind the bar, she learned about tastings, craft cocktails and spirits, but she also gained skills that would follow her far beyond hospitality.

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" SO M ANY FAM I LI E S DO NOT KN OW WHAT TO DO. TH E Y DO N OT KN OW WH E R E TO START O R WHAT QU E STI O N S TO A S K ." Working in the industry, Natasha says, taught her “people skills and thinking on your feet, problem solving, money handling and decision making.” Along the way, she also discovered what she liked to drink. Her tastes lean bold, whether she is choosing red wine or whiskey. She is more likely to order bourbon straight than a complicated cocktail. Whiskey eventually became part of the love story she shares with Paul. When they were planning their wedding on their Tennessee acreage, Natasha asked him if he could find a couple of bottles for their guests. He returned with about nine. Somewhere in the process, Paul began discovering his own whiskey preferences and, like Natasha, landed on Woodford Reserve. Their celebration embraced the couple’s country style, incorporating whiskey barrels and an old-farm feel into the outdoor and indoor spaces. Paul handled the cooking, and the newlyweds shared their first dance to Lee Brice’s “I Like Your Soul.” Even their wedding bands carry the memory. Designed with a barrel-like appearance reminiscent of whiskey barrels, they are engraved with the words “I like your soul.” The barrels themselves didn’t disappear after the celebration, either. Natasha and Paul describe themselves as a boho, reuse-and-repurpose family, and today pieces from their wedding have been incorporated into their home. The whiskey barrels became part of a bar lounge, while a barrel top signed with good wishes from their wedding guests hangs above it. “We are both simplistic and functional rather than being into knickknacks or clutter,” Natasha says. “Less is more when it comes to décor. We are too busy being outdoors and on the go.” That often means country concerts, time with family and friends or heading onto the water aboard their pontoon, appropriately named Whiskey Toons. Even the boat’s graphics have personal significance: Natasha says the Wisniewski family name has associations with cherries in Polish, inspiring them to incorporate a cherry into the design. On hot lake days, the couple even created their own version of a whiskey cocktail, combining club soda, fresh spearmint from their garden, monk fruit and a natural lemonade mixer with whiskey for a refreshing, lower-sugar drink. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C H AT TA N O O GA

Their interest has also taken them onto the Tennessee Whiskey Trail, which they are about halfway through completing. But ask Natasha what whiskey evokes for her, and her answer has less to do with labels or tasting notes than the setting surrounding the glass. It reminds her of warmth, camping, sitting around a fire and time outdoors. A perfect weekend might include boating through the locks to Chattanooga’s riverfront for live music, meeting family and friends, or tailgating before a concert. That emphasis on people and meaningful moments also provides a bridge to another important part of Natasha’s life. After years of caring for family members and friends’ loved ones, working in senior housing and helping families transition into care settings, Natasha became intimately familiar with how overwhelming aging-related decisions can be. Caring for her mother during the final year of her life made the need even more personal. “So many families do not know what to do,” Natasha says. “They do not know where to start or what questions to ask.” She founded Elder Path to help change that by educating and supporting families as they navigate difficult life transitions. Even the company’s logo carries her mother with her. An infinity symbol reflects the phrase her mother often shared with her: “You and me, infinity.” An orange element honors her mother’s favorite color and their connection to motorcycles, while a pixie detail recalls the nickname inspired by her mother’s short hair and distinctive pixie-like ears. Her mother’s final moments, with Natasha by her bedside, remain a powerful part of the story behind Elder Path and its mission. In many ways, the different pieces of Natasha’s life fit together more naturally than they might initially appear. The restaurant industry taught her to read people and react quickly. Caring for loved ones taught her the importance of guidance and presence. Her home preserves memories rather than simply displaying possessions. And a favorite whiskey is rarely just about the whiskey. For Natasha, the best things seem to be the ones shared around a fire, on the water, across a table or beside someone who needs you most.

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Bona Fide Led by a Team of Industry Veterans, a New Chattanooga Icon Is in the Making Southside has a new bar to fall in love with— and the neighborhood has already welcomed it with grateful stomachs. Bona Fide is the brain child of five Chattanooga industry stalwarts: head chef Joey Milenkovic, pastry chef Estela Felipe, bar managers Rachel Holland and Garth Poe, and project manager Jared Padovani. The industry brought them together; soon, friendships formed, and ideas were shared after long nights behind the bar and in the kitchen. 55 Johnson Street is an address many locals know by feel—iconic in a city that doesn’t use the word lightly. When the former Flying Squirrel and Ernest Chinese space became available last summer, plenty of others wanted in on it, too. That it landed with Bona Fide’s team felt like good timing, and a responsibility. Their approach is to preserve rather than replace: keeping it the neighborhood spot you can turn to on any given night, whether that’s a family dinner, a seat at the bar, a special celebration, or a date. The sustainability built into the property—the composting, the reclaimed wood, the chef’s garden on the patio—carried over, standards they wanted to hold onto. Until the doors opened, Chattanoogans got to know Bona Fide through a series of popups. It gave the team something to sink into

ARTICLE BY KATE ROBERTSON PARRISH PHOTOGRAPHY BY GARAGE PHASE STUDIOS

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while the behind-the-scenes work ground on. It turned out to be the best kind of buzz-building: a way to refine dishes and drinks against real community feedback. The pop-ups deepened relationships with local partners and, over a long opening process, gave the team confidence in what they were creating. That approach shows on the plate. The menu is fun, inviting, and approachable, simple dishes executed well. The product is the star and fresh, seasonal flavors take the lead. The goal is to make guests feel confident trying something they’ve never had before—whether it’s a clarified piña colada with a silky mouthfeel, or pasta made with einkorn flour, an ancient grain that lends a nutty flavor. More specifically, Milenkovic’s background in Italian cooking runs through the handmade pastas, while Felipe’s Brazilian roots surface in

passionfruit and other bright notes. Nearly everything on the menu can be made gluten-free, and a number of the cocktails can go zero-proof. “You can enjoy the same things and it doesn’t feel like a second thought,” says Holland. The drinks themselves grew out of the pop-ups: riffs on the classics, refined event by event, with a lot of the syrups and ingredients made by hand at home. It’s homemade in the best sense: having fun with it, working with what they have to create something memorable. On the sweet side, Felipe’s Bananamisu is a fusion of the Italian classic and Southern banana pudding. It’s exactly the kind of treat the menu is built to invite you toward— and it’s already a Bona Fide favorite. Chattanooga is rich with industry veterans, and this group trusts one another to do what they do best—which is exactly what lets them collaborate and thrive. They’re not trying to reinvent hospitality or be different for different’s sake. They just want to be better. And that philosophy is in everything: how they talk about the people who built this with them, and in something much simpler, too. They’re happy to come to work. People are excited to show up, to cook, to pour, to eat, to help guests have a great meal and even better time. “Our mission statement is, ‘sharing delicious moments in good faith,’ and that says everything,” Felipe says.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C H AT TA N O O GA

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A Taste of Italy From Alpine Cheeses to Dolci, a Journey Through Italy's Regions ARTICLE BY ANNETTE MOREJON, TRAVELER’S CAFFE | PHOTOGRAPHY PROVIDED Ask an Italian to describe Italian food and you may get a surprising answer: there is no single “Italian cuisine.” Instead, Italy is a collection of regional traditions shaped by geography, agriculture and centuries of local history. Travel from the mountains of the

Pasta: A Shape for Every Sauce TAGLIATELLE • ORECCHIETTE • TROFIE • PICI • BUCATINI Pasta tells the story of Italy’s regions. In Emilia-Romagna, fresh egg tagliatelle accompanies rich ragù, while tortellini showcases the region’s filled-pasta tradition. Puglia is known for orecchiette, often served with broccoli rabe, while Liguria’s trofie is the perfect partner for Genovese pesto. Tuscany offers rustic, hand-rolled pici, and Rome gives us bucatini and iconic dishes such as carbonara, amatriciana, gricia and cacio e pepe. In Italy, pasta shape is never accidental—the right pasta complements the sauce.

Salumi: The Art of Curing PROSCIUTTO • MORTADELLA • SPECK • FINOCCHIONA • ’NDUJA Italy’s salumi are meats transformed through curing, aging, seasoning and smoking. Emilia-Romagna is home to Prosciutto di Parma and Bologna’s famous Mortadella, while Friuli-Venezia Giulia produces Prosciutto di San Daniele. Head into the Alps for smoky Speck, Tuscany for fennel-scented finocchiona, or Calabria for spicy, spreadable ’nduja. A tagliere di salumi with local bread and wine is a delicious introduction to any region.

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north to the sun-drenched south and ingredients, pasta shapes, cheeses, wines and cooking techniques continually change. To truly experience Italy is to taste it—region by region. Northern cooking favors butter, risotto, polenta, stuffed pasta and mountain cheeses, while Central Italy celebrates olive oil, grilled meats, beans, truffles and rustic simplicity. In the south, tomatoes, eggplant, citrus, seafood and dried pasta take center stage. Sicily adds centuries of Arab, Greek, Spanish and Norman influences. And no journey through Italy would be complete without its remarkable wines,

from Piedmont’s Barolo and Tuscany’s Chianti to Veneto’s Prosecco and Sicily’s bold volcanic varieties, each reflecting the landscape and traditions of its region. The secret to eating well in Italy? Don’t simply ask what Italy is famous for—ask what this region, town or village is famous for. Let Traveler’s Caffè take you there, with customized journeys filled with local recommendations, memorable food experiences and reservations at neighborhood favorites. Thoughtful travel planning is our specialty—and creating trips around the experiences and flavors you love is what we do best.

Formaggi: Italy’s Cheese Map PARMIGIANO • PECORINO • GORGONZOLA • BURRATA • TALEGGIO Italy’s cheeses are deeply connected to their landscapes. Emilia-Romagna produces celebrated Parmigiano Reggiano, while Lombardy gives us Gorgonzola and Taleggio. Central and southern Italy are home to distinctive sheep’s-milk Pecorino cheeses, including Romano, Toscano and Sardo. Puglia’s burrata hides creamy stracciatella inside a delicate mozzarella pouch, while Campania is famous for buffalo-milk mozzarella. When traveling, ask for the formaggi locali.

Dolci: Italy’s Sweet Side TIRAMISÙ • CANNOLI • SFOGLIATELLA • PANNA COTTA • CANTUCCI Italy’s desserts are just as regional. Sicily tempts with cannoli, cassata and granita with brioche, while Campania offers flaky sfogliatelle and rum-soaked babà. Piedmont is celebrated for chocolate, hazelnuts and panna cotta; Veneto claims tiramisù; and Tuscany pairs almond cantucci with Vin Santo. Throughout Italy, artisan gelaterie turn seasonal ingredients into another irresistible tradition.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C H AT TA N O O GA

new builds | renovations | furniture

HOOD DESIGN INTERIORS 34

From Backyard Hens to Top Seller DUCK AND HEN FARM'S GOURMET COOKIES

When Emily Brooks started Duck and Hen Farm in 2024, she wasn’t chasing a business plan, she was chasing a closer connection to her family. She and her husband, Shane, had already kept chickens for about a decade, and as Brooks grew more drawn to self-sufficiency and from-scratch cooking, those farm-fresh eggs became the foundation of something new. “Flour is a staple in most baked goods,” she says, “but we can’t forget about the eggs.” That shift eventually let her leave corporate retail behind for good, freeing her to pour her energy into family and baking full time. Brooks started small, selling sourdough cinnamon rolls and cookies under Tennessee’s cottage food law. The cookies took off, and for nearly three years she refined the recipe. What started as a modest “grandma’s cookie,” four to a small package, and grew into a soft, 5.8-ounce gourmet cookie made with eggs from her own hens. Today, cookies and homemade pop-tarts are the shop’s best sellers, sold from a reconstructed shed at the front of the family’s Harrison, Tennessee, property. The farm-stand-style shop is open Thursday through Saturday, 9AM to dusk. The menu rotates, with standouts customers keep coming back for: a classic chocolate chip cookie finished with coarse sea salt, and the quadruple chip, packed with four different baking chips in one cookie. That recipe came from Brooks’ husband, who dreams up many of the farm’s more unusual flavors while also handling the physical work the property demands. “He’s very good at coming up with out-of-the-ordinary flavors,” Brooks says. The pop-tarts get the same

ARTICLE BY BELINDA MARTIN | PHOTOGRAPHY PROVIDED

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from-scratch treatment, down to homemade jam fillings, with a brown sugar cinnamon version as her latest creation. The farm’s name carries its own story. While homeschooling her children, Revan, 8, and Maeve, 5, Brooks ran a hatching experiment with the family’s incubator, tucking three duck eggs in among a batch of chicken eggs to see whether the same conditions worked for both. Nearly all the chicken eggs hatched, and, to everyone’s surprise, exactly one duckling did too. The farm still raises both: chickens strictly for eggs, and ducks that are Cayugas, a breed on the Livestock Conservancy’s watchlist for declining numbers. For Brooks, the appeal of baking has always gone beyond the recipe. “I love baking as a form of expression,” she says, “to pour my heart into something and, in return, watch others enjoying it.” Customers agree as feedback is consistently glowing, with regulars praising the soft centers, generous size, and flavors they can’t find anywhere else. Revan and Maeve’s roles are less about baking and more about learning. Through their homeschool days, they’ve picked up everything from animal care to problem-solving, the same curiosity that led to the farm’s name. “Honestly, the same goes for my husband and me,” Brooks laughs. With her husband’s support and her children learning alongside her, Duck and Hen Farm has become less a business than a shared family project, built from the ground up. For Chattanooga-area readers, a drive out to Harrison is a chance to taste a cookie three years in the making, straight from the shed where it all began. To learn more about Duck and Hen Farm, follow along on Instagram at @duckandhenfarm or visit linktr.ee/duckandhen.

"I love baking as a form of expression, to pour my heart into something and, in return, watch others enjoying it." OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/C H AT TA N O O GA

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 8T H

Wine Over Water Walnut Street Bridge | 5:00 PM Sip your way through fall at Wine Over Water. This annual fundraiser showcases roughly 200 wine varieties alongside bites from local restaurants and live music, with proceeds supporting the Walnut Street Bridge's upkeep. Must be 21+ to purchase tickets. A festive, scenic evening to toast the season downtown. O C TOBE R 1 0 T H

Scenic City Sense Circus Miller Park | 3:00 PM Step right up to Miller Park for the Scenic City Sense Circus. This free community event invites all ages to explore interactive five-senses booths, enjoy live performers, and take part in hands-on community art projects. Come experience Chattanooga's creativity and connection in one lively afternoon of sensory fun. Bring the whole family and celebrate the season together downtown. O C TOBE R 1 6T H

Klarity: The Full Collection Launch Markman's Diamonds Chattanooga Markman's Diamonds Chattanooga unveils the complete Klarity collection on October 16, 2026 — one day only. See new fine jewelry designs plus the latest pieces from the Katelyn Brown x Markman's Diamonds collaboration, and meet designer Katelyn Brown in person as she shares the inspiration behind the pieces. Don't miss this exclusive Chattanooga celebration. Details at www.markmansklarity.com.

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Chattanooga Oktoberfest First Horizon Pavilion | 10:00 AM Celebrate the 25th Annual Chattanooga Oktoberfest at the First Horizon Pavilion, Saturday, October 17 (10 AM–8 PM) and Sunday, October 18 (11 AM–5 PM). Enjoy live Oompah music, an expanded biergarten, Bavarian cuisine, and local artisan vendors, plus family fun like face painting and brat toss contests. This free festival is a fall favorite—festive German attire highly encouraged! OC TOBE R 2 0 T H

Open Door Grief Support Circle 1200 Mountain Creek Rd, Suite 260 | 6:00 PM Join Without Fear and Elder Path for the Open Door Grief Support Circle, a professionally led group offering a welcoming space to process loss without pressure or timelines. Held every third Tuesday, 6PM-8PM at 1200 Mountain Creek Rd, Suite 260. Come and go as needed. Free to attend, any grief welcome. Learn more at withoutfeardoula.com. OC TOBE R 2 5T H

Chattanooga Bluegrass Market First Horizon Pavilion | 11:00 AM Tap your toes at the Chattanooga Market featuring live acoustic roots and bluegrass music. Browse local vendors, sample fresh regional fare, and soak in the sounds of homegrown talent. The market runs every Sunday, so this is the perfect chance to shop small, eat well, and enjoy an afternoon of authentic Southern music in the heart of Chattanooga.

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option - no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

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