CityScope Annual Food & Drink Issue 2026

$10.00 | 2026

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“Food is symbolic of love when words are inadequate.”

– ALAN D. WOLFELT

One of my favorite things about food is that not only is it nourishing and essential, but it often communicates more than words ever could. Hearing stories about a neighbor’s childhood and culture offers a glimpse into their experience, but tasting a dish layered with spices and ingredients from their region creates a much deeper connection. Likewise, casually meeting new people will never rival the experience of gathering around a table to share stories, values, and fellowship.

In our 12th annual issue of CityScope® Food & Drink, we celebrate the tried-and-true recipes area chefs and home cooks alike use to bring people together with a common purpose: nourishing both body and spirit.

Leading off in the Taste section, we profile four locals and the cherished recipes passed down through generations in the article “Heirloom Eats.” In

“Flavorful Fillings” and “Herb-Forward Flavors,” area restaurants share recipes bursting with fresh ingredients and herbaceous flavors.

In the Play section, readers will discover recipes inspired by travels abroad, along with dishes featuring unexpected ingredients that elevate every bite. Plus, in “The Globe To-Go,” five international food trucks offer the perfect solution for a flavorful meal on the move.

Meanwhile, the Pour section highlights floral cocktail recipes crafted by local mixologists, as well as wine selections perfect for any gathering. In Prep, readers will find inspiration in gourmet kitchens and kitchen essentials, gluten-free desserts, and simple yet satisfying one-pot meals.

Last but certainly not least, the Entertain section features three luxury listings ideal for hosting your next soirée. In “Happy Hosting,” you’ll also meet three local experts who can help plan, decorate, and elevate any event. While you’re there, be sure to try one of the fan-favorite appetizer recipes or enjoy a curated flight from one of our area restaurants.

As always, we hope you enjoy this issue of CityScope® Food & Drink and that it serves as a reminder that food is more than a necessity – it has the power to bring us together, one bite and sip at a time.

Happy reading,

Cailey Mullinix Easterly, Co-Publisher

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Publisher George Mullinix

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Heirloom Eats

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

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

Jerry’s Quick-Fried Apple Pies

“My love for baking stems from a rich family heritage. One of my favorites is my dad’s fried apple pies. As a kid, he made them for family gatherings. Often, he would load my brothers and me in his truck, drive to the old curb market in downtown Chattanooga, and sell them for a dollar a piece. Dad passed almost 20 years ago, but his fried apple pies are still enjoyed today.”

– Kim VanHoozier

Yields 8 servings

Ingredients

For the pies:

• 1 (8-count) container refrigerated biscuits

• All-purpose flour, for rolling

• 1 (21 oz.) can prepared apple pie filling

• 1 cup water

• Vegetable oil, for frying

For the glaze:

• ¼ stick salted butter, melted

• 1 Tbsp. corn syrup

• 1 tsp. vanilla extract

• 1 cup powdered sugar

• ¼ cup milk of choice

Directions

Remove biscuits from packaging and use all-purpose flour to roll out each biscuit to a thin circle, approximately 6 inches. Place 2-3 tablespoons of pie filling in the center of the biscuit dough. Using a pastry brush, lightly brush the edges of each biscuit with water, and then fold in half to close the pie. Use a fork to crimp the edges closed. (This prevents the filling from leaking out during the frying process.) Place a cast iron skillet on medium heat and pour oil to approximately half-inch depth. Carefully place three pies in hot oil and cook until the edges brown, flipping pies over to complete cooking both sides. When a golden-brown color has been reached, remove pies to a cooling rack seated on a cookie sheet to catch drippings, and repeat process with the remaining pies. While pies are cooling, mix glaze ingredients, adding milk 1 tablespoon at a time to achieve desired thickness. Using a separate pastry brush, brush glaze liberally onto pies, and then again as they are cooling. Best served warm alone or with vanilla ice cream and caramel drizzle.

Pancit

“Pancit is a Filipino noodle dish with Chinese influence. My grandma, mom, and aunts made it, and now my sister, cousins, daughter, and I make it. Pancit is usually on the menu for special occasions and family gatherings among Filipinos. We learned to prepare this dish by watching our elders cook. There was no written recipe, and seasoning was added by a dash or pinch.” – Helene Rao

Yields 8-10 servings

Ingredients

• 8 oz. rice vermicelli

• 2-3 oz. bean vermicelli

• 1 block tofu, extra firm

• 4 Tbsp. olive oil, divided

• 2 Tbsp. soy sauce, divided

• 1½ cups onion, chopped

• 2-3 cloves garlic, minced

• 2 stalks celery, chopped

• 4 cups green cabbage, shredded

• 2 carrots, julienned or grated

• 1 cup snow peas, sliced lengthwise

• 2 Tbsp. mushroom powder

• 2 tsp. garlic salt, divided

• ¼ tsp. black pepper

• 2 cups water (can sub vegetable or chicken broth)

• 2 Tbsp. hoisin sauce

• 1 cube vegetable or chicken bouillon

• 1 tsp. chili sauce

• Juice of 1 lemon

• Green onions, chopped, for topping

• Egg omelet, cut into pieces, for topping

Directions

Soak rice and bean noodles in warm water for 10 minutes. Strain and set aside. Cut tofu into ½-inch squares and fry in 2 tablespoons of oil until light brown. Sprinkle with 1 tablespoon soy sauce. Remove and set aside. Sauté onions and garlic in 2 tablespoons of oil for 1 minute. Add celery and sauté another minute. Add cabbage, carrots, and snow peas. Add mushroom powder, 1 teaspoon garlic salt, and black pepper. Toss for 5-7 minutes and then remove from pan and set aside. In same hot frying pan, add water or broth, hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon garlic salt, vegetable or chicken bouillon, and chili sauce. Bring to a boil. Add strained noodles and toss on medium heat until all the liquid is absorbed. Add tofu, vegetable mixture, and lemon juice. Toss to mix. Remove and place in serving platter and garnish with chopped green onions and a cut-up egg omelet.

Note: If desired, you can add 1 cup shredded chicken when adding tofu and vegetables to noodles. Rotisserie chicken works well.

Candied Yams and Sweet Potato Gnocchi

“Three women shaped how I cook: my Bigmama, my Aunt Bebe, and my great-grandmother, Lillian. From early mornings prepping for Sunday service to crumbling cornbread for dressing and grating cheese for mac and cheese, their kitchens were my classroom. They taught me to taste as I cook, trust instinct, and cook with heart. This recipe is my bridge between their wisdom and what I’ve learned since, honoring lessons they lived and flavors they passed down.” – Landas Richards

Yields 4 servings

Ingredients

For the sweet potato gnocchi:

• 2 cups roasted sweet potato, dry not watery

• 1 cup ricotta cheese, drained

• 1 egg yolk

• ½ tsp. salt

• Pinch of nutmeg

• 1¼-1½ cups flour

• Butter, for sautéing

For the chunky candied yam glaze:

• ¼ cup butter

• ½ cup brown sugar

• 1 Tbsp. molasses

• ¼ cup heavy cream

• 1 tsp. cinnamon

Directions

• ½ tsp. nutmeg

• ½ tsp. vanilla extract

• Pinch of salt

• 2 cups roasted sweet potato, diced

For the pecans:

• Pecans, to taste

• Butter, for toasting

• Pinch of salt

• Pinch of brown sugar

For the Swiss meringue:

• 3 egg whites

• ¾ cup sugar

• Pinch of cream of tartar

• ½ tsp. vanilla extract (optional)

Mash roasted sweet potatoes or pass through a ricer until smooth. Mix with ricotta, egg yolk, salt, and nutmeg. Fold in flour until soft dough forms. Roll into ropes and cut into gnocchi. Boil in salted water until they float (2-3 minutes). Finish by sautéing in butter until lightly golden.

For the glaze, melt butter in a pan, add brown sugar and molasses, and cook until bubbling. Slowly whisk in cream to create a thick caramel sauce. Add spices, vanilla, and salt, then fold in roasted sweet potato chunks. The glaze should be glossy and thick enough to coat.

For the pecans, roughly chop pecans and toast in a pan with a little butter, a pinch of salt, and a touch of brown sugar until fragrant and lightly candied.

For the Swiss meringue, heat egg whites, sugar, and cream of tartar over a double boiler until the sugar dissolves and mixture reaches about 160°. Whip until glossy stiff peaks form. Fold in vanilla if using.

To assemble, place sautéed gnocchi in a shallow bowl. Spoon over the chunky candied yam glaze. Sprinkle toasted pecans. Add spoonfuls of Swiss meringue. Lightly torch the meringue for a toasted marshmallow finish.

Note: If desired, you can finish the dish with flaky salt or a little orange zest for balance.

Mimi’s Brunch Eggs

“Mimi would excuse herself every year from Christmas Eve chaos to make brunch eggs, which meant that Santa was coming soon! She continued the tradition for years, now with husbands and grandkids looking forward to them Christmas morning. You had to fight for any leftovers! We all think of her when brunch eggs are served for our own families. It is not a complicated recipe, but delicious and full of many memories.”

– Nancy McCaffrey

Yields 8 servings

Ingredients

• 16 slices thick white bread, crusts removed (you may cut some slices to fit the pan)

• ½-¾ lb. shaved ham, thinly sliced (from deli – do not use prepackaged ham)

• ½-¾ lb. sharp white cheese, sliced

• 3 cups milk

• 3 large eggs

• ½ tsp. salt

• ½ tsp. dry mustard

• ½ tsp. Lawry’s seasoned salt

• Dash of nutmeg

• Dash of Worcestershire sauce

• Butter, for coating

• 1½-2 cups finely crushed Corn Flakes crumbs

Directions

Put 8 slices of the bread in a greased 9x13 pan. Cover with the ham. Cover ham with sliced cheese, then put the other 8 slices of bread on top. Combine the milk, eggs, seasonings, and Worcestershire sauce well and pour over the bread. Cover with foil and refrigerate overnight. The next morning, melt enough butter to coat the Corn Flakes crumbs and scatter on the casserole. Bake at 325° for 45 minutes, or until light brown on top and cheese is bubbly. Let sit at least 5 minutes before cutting to serve.

Drink & Be Merry

At Ruth’s Chris, indulgence isn’t an occasion — it’s the standard. Perfectly prepared steaks arrive sizzling, rich with flavor and unmistakable in presentation. Wines are chosen to elevate the moment. Cocktails are crafted with intention. We don’t do ordinary, we create meals worth remembering.

flavorful fillings

Layered with fresh ingredients, bold spices, and crave-worthy combinations, these dishes let their fillings take center stage. From tacos and pitas to spring rolls and more, each bite is packed with standout flavor, proving that when it comes to great food, it’s what’s on the inside that counts.

Photography by Rich Smith

Acropolis Grill’s Chicken Souvlaki

By Nick Kyriakidis

Yields ~6 servings

Ingredients

For the marinade:

• 10 garlic cloves, peeled and minced

• 2 Tbsp. dried oregano

• 1 tsp. sweet paprika

• 1 tsp. Kosher salt

• 1 tsp. black pepper

• ¼ cup Greek extra virgin olive oil

• 3 Tbsp. dry white wine or red wine vinegar

• Juice of 1 lemon

For the chicken souvlaki:

• 2½ lbs. boneless trimmed chicken breast, cut into 1½-inch pieces (can sub pork, beef, or chicken thighs)

• ½ yellow onion, sliced

• 6 (7-inch) round pitas

• Olive oil, to taste

• Salt and black pepper, to taste

• Tzatziki sauce, to taste

• Sliced tomato, to taste

• Slivered red onions, to taste

• Cucumber, to taste

• Onions, to taste

Directions

Combine marinade ingredients. Mix in cubed chicken and onion and refrigerate for a few hours or overnight. Skewer the chicken for chargrill or use a flat-top griddle on high setting. Once meat is cooked, grill your pita breads (brushed with olive oil, salt, and pepper). Portion the meat on pitas, add plenty of tzatziki, tomatoes, slivered red onions, cucumber, onions, and any other favorite toppings. Enjoy!

Honey Seed’s Honey Turkey Bagel

By Erick Wood

Yields 1 serving

Ingredients

• 1 Montreal all-dressed bagel, toasted

• 2 oz. honey jalapeño cream cheese

• 4 oz. sliced turkey breast

• 0.5 oz. seeded honey

• 2 slices tomato

• ½ cup alpha sprouts

Directions

Toast your bagel. Spread 1 ounce of cream cheese on each half. On one half, add the turkey, seeded honey, tomato, and sprouts. Top with second half of the bagel, and slice in half.

G R

Taco Mamacita’s Carne Asada

Auténtico Bowl

By Hannah Bales

Yields 4 servings

Ingredients

• 24 oz. carne asada, marinated and diced

• 24 oz. Mexican rice

• 12 oz. charros beans

• 16 oz. Monterey jack cheese

• 12 oz. pico de gallo

• 2 avocados, sliced

• 8 oz. sour cream, or to taste

• 4 oz. cilantro, or to taste

• 8 oz. guacamole salsa

• 8 oz. roasted red salsa

• 8 oz. salsa verde

Directions

Cook diced and marinated carne asada on flat-top grill or stovetop for 5-6 minutes. While meat cooks, divide the Mexican rice, charros beans, and cheese into four bowls. When the meat finishes, add on top. Top each bowl with pico de gallo, sliced avocado, drizzled sour cream, and cilantro. Serve each bowl with a small side of guacamole salsa, roasted red salsa, and salsa verde.

Note: To enjoy this bowl as a Dorado-style taco, serve the fillings on a crispy flour tortilla with melted Monterey jack cheese.

State of Confusion’s Aji Tuna Tacos

By Zach Brown

Yields 1 serving

Ingredients

For the aji amarillo sauce:

• 1 lb. yellow peppers

• 2 cups aji paste

• 3 cups evaporated milk

• 4 oz. Manchego cheese

• ½ cup olive oil

• ½ tsp. salt

For tiger’s milk:

• 6 oz. milk

• 1¼ cups lime juice

Directions

• 2 cups shrimp stock

• 1 Tbsp. cilantro, chopped

For the aji amarillo tuna tacos:

• ¼ cup guacamole

• 4 wonton taco shells

• ½ cup iceberg lettuce, shredded

• 3 oz. diced tuna

• 2 Tbsp. aji amarillo sauce

• ¼ cup red onions, sliced thin

• ¼ tsp. aji peppers, minced

• ½ tsp. cilantro, chopped

• ¼ tsp. salt

• 2 oz. tiger’s milk

• 2 Tbsp. citrus blend

• ½ tsp. puffed kiwichi (optional)

• 4 lime wedges

For the sauce, steam the peppers in a pot of simmering water for 5-10 minutes, or until soft. Place in a bowl and cover tightly with plastic wrap. Let sit for 5 minutes. Remove skin, stem, and seeds, and return the peppers to a pot with aji paste and evaporated milk. Bring to a low simmer, and then transfer to a blender to purée. Add cheese, olive oil, and salt, and blend until smooth. Remove from pot and let cool to room temperature.

For the tiger’s milk, in a small bowl, mix all ingredients until fully combined. Cover and refrigerate until used.

For the tacos, spread a layer of guacamole into each shell, and top with lettuce. Dice tuna into ½-inch cubes. Toss them in a bowl with aji amarillo sauce until coated. In a separate bowl, mix the red onions, peppers, cilantro, salt, tiger’s milk, and citrus blend. Let this sit for 1 minute, until onions begin to turn pink. Store remaining aji amarillo sauce and tiger’s milk for future use. Divide the dressed tuna among the shells. Place dressed onions on top of each taco and drizzle with any remaining sauce. Sprinkle with kiwichi if desired, and garnish each taco with a lime wedge.

Amada Tapas & Wine’s Spring Rolls

By Dustin Concannon

Yields 4-6 servings

Ingredients

For the sweet chili sauce:

• 2½ Tbsp. cornstarch

• 2½ Tbsp. water

• 1 Tbsp. grated ginger

• 1 Tbsp. grated garlic

• 3 stalks green onion

• 1 small stalk of lemon grass

• 5 Fresno chilis, seeded and diced

• 1½ cups rice vinegar

• ½ cup tamari

Directions

• 1½ cups water

• 1½ cups sugar

For the spring rolls:

• ½ red cabbage

• 1 red bell pepper

• 1 yellow bell pepper

• 1 cucumber

• 1 large carrot

• 1 avocado

• 1 pack rice paper

• 2 sprigs basil

• 2 sprigs mint

For the sauce, combine cornstarch and water to create a slurry. Set aside. In a medium-sized pot, combine all other ingredients. Bring to a boil. Continuously stir until sugar is dissolved. Add cornstarch slurry and stir at a boil for 2 minutes. Remove from heat and allow sauce to thicken as it cools.

For the spring rolls, thinly slice cabbage, peppers, cucumber, carrot, and avocado into thin strips (julienne cut). Set up a rolling station with a kitchen towel, a large bowl of room temperature water, rice paper, sliced vegetables, and herb leaves. Submerge the rice paper in the bowl of water for 15 seconds before placing onto the kitchen towel. Carefully assemble the roll by neatly stacking all of the vegetables inside and finishing with the herbs on top. Fold one end of the rice paper over the vegetables and tightly roll the contents. Cut the roll into sushisized bites. Serve chilled with sweet chili sauce.

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Taqueria Jalisco’s Huevos Divorciados

By Chef Maria Parra

Yields 1 serving

Ingredients

For the salsa verde:

• 5 tomatillos

• Pinch of salt

• ½ cup water

• ½ fresh jalapeño

• Garlic, to taste

For the salsa roja:

• 2 whole fresh tomatoes

• 1 chile de árbol, toasted

• Garlic, to taste

• Pinch of salt

• Oil, to taste

For the huevos divorciados:

• 4 oz. chorizo

• 2 eggs, cooked to your preference (we recommend over easy)

• 1 tostada

• 4 oz. salsa verde

• 4 oz. salsa roja

• Queso fresco, to taste

• Crema, to taste

Directions

For the salsa verde, bring all ingredients to a boil or until tomatillos are soft. Once cooked fully, blend all ingredients.

For the salsa roja, sauté all ingredients until fully cooked. Once cooked, blend all ingredients.

For the huevos divorciados, cook chorizo and eggs to preference. On the tostada, add chorizo, and top half the plate with salsa verde and half with salsa roja. Add eggs, queso fresco, and crema. Enjoy!

T H E

P A U L A M C D A N I E L

G R O U P

B U Y W I T H

C O N F I D E N C E .

S E L L W I T H

S U C C E S S

.

L U X U R Y R E A L E S T A T E

G U I D A N C E R O O T E D I N

E X P E R I E N C E , D I S C R E T I O N ,

A N D E X C E P T I O N A L S E R V I C E

t h r o u g h o u t C h a t t a n o o g a

a n d s u r r o u n d i n g a r e a s

L i c e n s e d i n T N & G A E q u a l H o u s i n g O p p o r t u n i t y

Herb - Forward Flavors

When it comes to cooking, there’s a reason why herbs are so often found on the ingredient list. These fragrant and flavorful plants can be used in countless ways to enrich a dish’s flavor profile and provide the perfect finishing touch to its presentation. Here, five local restaurants share how they’ve incorporated herbs into elevated entrées on their menu.

Photography by Rich Smith

EASY BISTRO’S

Wild Watercress

Tortellini

Tortellini, wild watercress & ricotta filling, fresh watercress, pecorino romano, sugar snap peas

“This dish incorporates watercress in three beautiful ways: blanched and puréed into the dough; blanched, chopped, and folded into the filling; and gently picked and spread on top as a beautiful, fresh, and zippy garnish.”

Chef Benjamin Wilt

Ahi tuna crudo, strawberries, fennel & parsnips, herbs

“Here, I have prepared tuna crudo garnished with strawberries, a fresh strawberry gel, fennel-parsnip cream, crispy candied parsnips, and fresh herbs. I chose mint, cilantro, spring onions, and fennel tips to help balance the acidity and creaminess of the sauces and give a bright freshness to the raw fish.” Chef Rebecca Barron

2ND AMERICAN’S

Ahi Tuna Crudo

AULD ALLIANCE’S

Coal - Fired Leek

Charred leeks, herb vinaigrette, fresh herbs

“Slow-charred leeks are gently warmed and dressed in a vibrant herb vinaigrette infused with parsley, tarragon, dill, and chervil, then finished with fresh herbs. Designed as a refined vegetarian dish, it balances smoke, sweetness, and bright, coastal freshness – with a perfectly seared scallop offered as an elegant addition.”

Chef de Cuisine, Christopher Cofiño

RUTH’S CHRIS STEAK HOUSE’S

Lamb Chops

Extra thick lamb chops, fresh mint

“Mint and lamb are a classic pairing for a reason. The herb cuts through the richness of the chops and adds a fresh, aromatic note. We finish the dish with mint rather than cook it down, so the entrée’s flavor stays vibrant and balanced.” Chef James Hester

RIVERDANCE’S

Dover Sole Meuniere

Dover sole meuniere, grained pilaf, lemon, butter, parsley, broccoli

“At Riverdance, we believe great food starts from scratch. Our menu is built on handcrafted flavors, and the Dover Sole is a true favorite. We include fresh, hand-chopped parsley to bring a bright, herb-forward finish to the buttery piccata sauce, making every bite vibrant and perfectly balanced.” Chef Allan Ubas

PASSPORT TO FLAVOR

Traveling has a way of reshaping how we see the world. It opens doors to new cultures, introduces unforgettable experiences, and invites us to savor flavors from around the globe. From lingering over hand-rolled pasta in an authentic Italian trattoria to sampling vibrant street food in the bustling markets of Mexico, these culinary encounters can leave a lasting impression that often finds its way back home. Here, five locals share recipes inspired by their travels abroad that now live on in their own kitchens. Buon appetito!

Yields 6 servings

Ingredients

For the pasta:

• 1½ cups semolina pasta flour

• ½ tsp. salt

• 2 eggs, beaten

• 2 Tbsp. water

• 2 Tbsp. olive oil

For the Scenic City olio:

• 1 head of garlic, all cloves thinly sliced

• 4 Tbsp. olive oil

• 1 large pinch red pepper flakes

Directions

On a clean work surface, combine semolina and salt. Make a sturdy well in the center and pour in the eggs, water, and oil. Use your hands to work the flour into the liquid until a stiff dough forms. (A stand mixer works for a shortcut, but doing it by hand adds that artisan touch.) Knead the dough for about 10 minutes, until smooth and elastic; there should be no dry or cracked edges. Wrap the dough in a towel or place it in a plastic bag, and let it rest for 20-30 minutes. On a lightly floured surface, roll the dough to your desired thickness and cut into ribbons or shapes. (Using a manual hand roller provides a satisfying, heavy-duty feel to this step.) Bring a large pot of salted water to a rolling boil. Add the pasta and cook until tender, usually 3-5 minutes.

To make the Scenic City olio, add garlic and olive oil to a pan over very low heat. Add red pepper flakes once the oil begins to warm. When the garlic reaches a light golden brown color, pull the pan off the heat. Ladle generous portions over your finished pasta, and enjoy!

DANIEL LUCAS’

SEMOLINA SOUVENIR PASTA

“There’s a specific kind of magic that happens somewhere between a Sicilian afternoon and a second glass of Chianti – and I found it on a farm in Southern Italy in 2023. I was there with my son, surrounded by olive trees and rows of vines that produced everything on our table. There, I learned that real pasta isn’t just food – it’s an endurance sport. While the exact metric proportions from that day might be a bit hazy (blame the Chianti), the soul of the dish stayed with me across the Atlantic. This recipe is the ‘rugged-but-refined’ version of that experience – simple, reliable, and honest. I added a Scenic City spin on the classic aglio e olio, and it’s the only finish this pasta ever really needs.”

– Daniel Lucas

ALY BURR’S

TAMAGO SANDOS

Yields ~3 sandwiches

Ingredients

• 5 large eggs

• ½ tsp. sea salt

• ½ tsp. sugar

• 4 tsp. heavy cream

• Black pepper, to taste

• ¼ cup mayonnaise (preferably Kewpie or avocado)

• 1 Tbsp. unsalted butter, softened

• 6 slices of your favorite white bread (I prefer Artesano brand)

Directions

Boil the eggs until they are almost hard boiled, roughly 9 minutes. After they are boiled, plunge them into some ice water and let them sit for 15 minutes. Peel and then carefully slice open your eggs, placing the cooked yolks in one bowl and the whites in another. Mash the yolks with the back of a fork until they are mostly broken down. In another small bowl, combine salt, sugar, and heavy cream. Heat for about 10 seconds and stir to dissolve as much of the grains as possible. Pour heavy cream mixture into the bowl with the mashed egg yolks. Add a few dashes of black pepper into the bowl, along with mayo and softened butter. Mix these ingredients together until a light paste forms. Take your egg whites and chop them up into small pieces, then fold these pieces into the egg yolk mixture. This completes the egg salad; set aside. Take two slices of your favorite white bread and cut off the crusts. Open the slices and spread roughly ⅓ of the egg salad with a butter knife. Close the sandwich and cut diagonally down the middle to form two triangle-shaped pieces. Repeat for each additional sandwich.

“In Japan, the tamago sando (egg sand wich) is a popular snack conveniently located at any 7-Eleven across the country. The ability to buy this ‘sando’ on nearly any city block for less than $2 makes it a staple when visiting. One of my favorite memories from my time in Japan is stopping by the konbini (con venience store) to end our eventful day and enjoying one of these egg sandos before retiring for the night.” – Aly Burr

ISABEL MENDOZA’S

DIABLA DULCE SHRIMP

Yields 3-4 servings

Ingredients

• 3 dried chiles de árbol (can omit or limit according to spice tolerance)

• 1⅓ cups uncooked white rice

• 2⅔ cups water

• 3 chipotle peppers in adobo

• 1 (20 oz.) can sliced pineapple (reserve juice)

• 1 medium tomato

• 2 garlic cloves

• ¼ yellow onion

• ¼ tsp. salt

• 1 Tbsp. salted butter

• 1 lb. shrimp, peeled and deveined

• Lime juice (optional)

• Cilantro (optional)

Directions

Start by softening the dried chiles in hot water for about 10 minutes, or until they are pliable. If needed, remove the stems from the chiles before soaking. While they are soaking, follow directions on your rice package to make the rice so everything finishes together, keeping an eye on the rice to prevent overcooking. Once the chiles are softened, drain them, reserving 2-3 tablespoons of the water. Add them to a blender along with the chipotle peppers in adobo, ⅓ cup pineapple juice, tomato, garlic, onion, a small spoonful of adobo sauce, and salt. Blend until completely smooth. If the mixture is too thick or struggles to blend, add one splash of chili water at a time (or 1-2 tablespoons of pineapple juice for a sweeter tasting dish) until it moves easily. For a smoother texture, you can strain the sauce through a fine mesh strainer.

Heat the butter in a large pan over medium heat. Carefully pour in the blended sauce since it may splatter. Stir and let it simmer for about 5-8 minutes, or until it thickens and slightly darkens in color. Taste the sauce and adjust as needed. Add a pinch of salt for balance, a little more pineapple juice if it feels too spicy, or another chipotle pepper if you want extra smoky heat. Add the shrimp directly into the simmering sauce and cook for 3-5 minutes, stirring gently until they turn pink and opaque. Finish with a squeeze of lime juice or cilantro if desired. Add a slice of pineapple to offset the heat if needed. Serve immediately over white rice so the sauce soaks in. Let it cool for about 5 minutes before enjoying. Alternatively, you can serve the rice and the shrimp with sauce in separate dishes and let your guests combine them to their preference.

“On a childhood trip to Mexico, I first encountered Camarones a la Diabla, or ‘Shrimp, the Devil’s Style,’ which, understandably, I avoided because of the name! Many years later, curiosity won, and I was hooked! Traveling through Mexico, Guatemala, and El Salvador, I discovered several regional spins, from fiery to unexpectedly sweet, with sauces built on orange juice, pineapple, or even Coca-Cola. My version pays homage to that diversity with a balance of heat, depth, and sweetness.”

– Isabel Mendoza

LAUREN PERRY’S

TIRAMISU

Yields 6 servings

Ingredients

• 200g heavy cream

• 200g mascarpone cheese

• 60g sugar

• 1 tsp. vanilla extract or paste

• 1 egg yolk, pasteurized

• 1 cup prepared coffee of choice

• 1 package ladyfinger cookies

• Cocoa powder, for dusting

Directions

In a mixing bowl, combine heavy cream, mascarpone cheese, sugar, vanilla, and egg yolk. Beat until smooth and creamy with stiff peaks. In a shallow dish, allow coffee to cool down. (I prepare my coffee with a French press, but any brewing method will work.)

To assemble the tiramisu, quickly dip each ladyfinger into the coffee mixture, making sure to not oversaturate them. Arrange ladyfingers to line the bottom of a 2-inch-deep dish. Spread half of the cream layer on top of the ladyfingers, then add a second layer of ladyfingers. Add the remaining cream mixture and spread evenly. Chill for at least 2 hours and dust with cocoa powder before serving.

“During my trip to Italy, I wanted to walk away with an experience that I could recreate at home and always remember. My boyfriend and I went to a cooking class at an authentic restaurant in Florence, where the chef taught us how to make tiramisu. He reminded us to ‘always cook with love,’ because this creates a memorable, shared experience. This has inspired me to slow down and enjoy creating meals rather than rushing.”

– Lauren Perry

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Becki T Anderson, CFP®, CEPA®, CRPS™ 423-541-0303

David J Oesch, CFP® 423-267-8433

Cleveland

Ron Markel, AAMS® 423-473-2215

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

Bobby Ludwig, AAMS® 423-473-2215

Paul A Hickman, AAMS®, AWMA® 423-472-6814

Shannon B Ritzhaupt, CEPA® 423-476-0162

Chris Robinson 423-476-4325

Hixson

Derrick C Anderson, CFP®, AAMS® 423-843-4994

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

Ian M Early, CFP®, AAMS® 423-875-0508

Marty Cabe, CFP®, AAMS® 423-842-3071

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Joshua M Davis 423-243-3535

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Jonathan G VanderHart 706-858-9676

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AMANDA VARNELL’S

ASPARAGUS LYONNAISE SPRING SALAD

Yields 2 servings

Ingredients

For the dressing and croutons:

• 2 slices thick-cut bacon

• 2 thick slices French bread, cut into cubes

• 1 Tbsp. olive oil

• 1 medium shallot, minced

• 2 Tbsp. red wine vinegar

• 2 tsp. Dijon mustard

Directions

• Salt and black pepper, to taste

For the salad:

• 10 asparagus spears, trimmed

• Drizzle of olive oil

• Salt and black pepper, to taste

• 2 eggs

• 2 handfuls mixed spring greens, arugula, or greens of choice

To make the dressing, cut bacon into large pieces and fry in a medium skillet, until crispy. Remove bacon from the pan and drain on a paper towel, leaving the remaining bacon fat in the skillet over medium heat. Add the cubed bread to the skillet, stirring to coat. Fry until crispy, then remove. Add olive oil to the skillet and sauté the minced shallots for about 1 minute, stirring to ensure they don’t burn. Add the vinegar, Dijon mustard, and salt and pepper, and whisk until smooth. Set aside, but keep warm.

To make the salad, start by preheating the oven to 400°. Place the asparagus on a parchment-lined baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat. Roast for about 5-8 minutes. The asparagus should be slightly soft, yet still crisp. Remove from the oven and set aside.

Soft boil eggs, crack and peel, and slice lengthwise. The yolks should have a jammy consistency.

Place two generous handfuls of greens into a medium bowl. Dress with the warm bacon and shallot vinaigrette, and divide evenly onto two plates. Top each plate with five asparagus spears, croutons, and egg halves. Serve immediately while warm.

“My daughter, Sophia, moved to Bordeaux, France, in September 2018. Since then, I have had the privilege of making many trips to visit her, exploring all the culinary wonders that France has to offer. Fresh, seasonal ingredients are the center of every meal, as daily trips to the market are a part of everyday French life. I am sharing a market salad with a simple hot bacon vinaigrette that is easily adaptable to your taste preferences – use your favorite greens, substitute fresh green beans for the asparagus, or add an additional protein. Bon appétit!” – Amanda Varnell

Unexpected Ingredients

Sometimes, it takes an ingredient you never saw coming to make a dish truly unforgettable. An unexpected ingredient, whether a hint of sweetness or a savory surprise, can take a plate from familiar to anything but ordinary. Here, five local restaurants prove that a little creativity can go a long way.

Mushroom Bibimbap

Unexpected Ingredients: Parmesan cheese & truffle oil

“This dish brings together comfort and simplicity in one bowl. You get the earthiness of the mushrooms, the richness of the sauce, and then the Parmesan and truffle oil give it an unexpected touch.”

CHEF ERICK CIELO

FIND THE RECIPE ON PAGE 72.

CAMILA’S

Beet Root Panna Cotta

Unexpected Ingredient: Beets

“We made the beet root panna cotta with the intention of showing that foods that are normally served as savory can also be made sweet. The beets add a touch of earthiness to an otherwise very rich dessert, as well as a striking pink color for sake of presentation.”

CHEF

KOLBY CARPENTER

FIND THE RECIPE ON PAGE 72.

Unexpected Ingredients

Bistro Steak

Unexpected Ingredient: Grains of paradise

“Once a staple in medieval European cuisine, grains of paradise is experiencing a well-deserved revival in modern kitchens. Its warm, complex flavor evokes black pepper, nutmeg, and cardamom, layered with subtle notes of citrus and juniper. A member of the ginger family, it shares botanical roots with turmeric. Native to the West African coast – particularly Ghana and Nigeria – grains of paradise offer a dynamic tasting experience: it opens with a bright citrusy note, deepens into a peppery warmth, and finishes with a gentle, tingling numbness.” CHEF CHASE COPE FIND THE RECIPE ON PAGE 72.

INMAN SOCIAL’S

Hamachi in Ocean Broth

Unexpected Ingredient: Seawater

“This dish was inspired by a cook that I worked with from Trinidad. He said in their country, they would get snapper, cook it on top of the fire, and then dump it in seawater before eating, so I took this idea and refined it.” CHEF WESLEY TRUE

FIND THE RECIPE ON PAGE 73.

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Aleppo Fiddlehead Ferns & Ramp Pesto

Unexpected Ingredients: Fiddlehead ferns

“Fiddlehead ferns are one of the first signs of spring for me. They’re picked before they unfurl, and it’s a short season, only lasting a couple of weeks. It’s really a special treat that nature provide us with, and they are foraged. I have paired them with ramps, which are a wild onion that’s also foraged and has a short season as well. I wanted to pair these items together not only because they complement each other but to also highlight the items that grow around us and how accessible they are. I also wanted to highlight an easy recipe to prepare.”

CHEF ANDREW MILLSAP

FIND THE RECIPE ON PAGE 73.

RECIPES

Zaya 1943 Korean Steakhouse’s

Mushroom Bibimbap

Yields 2 servings

Ingredients

• 1-1½ cups cooked white rice

• ¼ cup oyster mushrooms, sliced

• ¼ cup shiitake mushrooms, sliced

• 3 Tbsp. oyster sauce

• 1 oz. sake

• 1 oz. soy sauce

• 1 handful fresh arugula

• Fresh Parmesan cheese, for topping

• Truffle oil, for topping

Directions

Cook the rice according to package directions. In a small sauté pan over medium heat, add the oyster mushrooms and shiitake mushrooms. Pour in the oyster sauce, sake, and soy sauce. Sauté for several minutes, stirring gently, until the mushrooms are tender and coated in the sauce. Place the warm cooked rice in a bowl. Top with a handful of fresh arugula. Spoon the sautéed mushrooms and sauce over the rice and arugula. Finish with a sprinkle of Parmesan cheese and a light drizzle of truffle oil. Serve immediately.

Camila’s

Beet Root Panna Cotta

Yields 1 serving

Ingredients

• 8 oz. heavy cream

• 1.5 oz. goat cheese

• 3 oz. sugar

• Pinch of salt

• 1 small red beet

• ½ sheet gelatin

• Orange zest, to taste

• Chocolate, for garnish

• Orange slices, for garnish

Directions

Combine heavy cream, goat cheese, sugar, salt, and beet, and steep for 20 minutes. After steeping, strain mixture and add in gelatin and zest. Let set in the refrigerator until firm. Garnish with chocolate and orange slices.

1885 Grill’s

Bistro Steak

Yields 1 serving

Ingredients

• 1 tsp. grains of paradise

• 2-8 oz. bistro/petite filet

• 2 Tbsp. butter

• 1 clove garlic, smashed (or black garlic for deeper, richer flavor)

• 1 Tbsp. balsamic vinegar

• ½ tsp. salt

• ½ tsp. black pepper

Directions

Toast grains of paradise seasoning over medium heat for 90 seconds and freshly grind. Sear steak to almost desired doneness. Lower heat, and add butter and garlic. Once butter foams, add vinegar carefully. Stir in grains of paradise, salt, and pepper, and baste for 30-45 seconds. Let steak rest for 6-8 minutes. Slice steak on a bias to ¼-inch thickness and serve.

Inman Social’s Hamachi in Ocean Broth

Yields 1 serving

Ingredients

• 1 log of wood

• 1 qt. water

• 2.5 oz. salt

• 1 oz. kombu

• 0.25 oz. bonito

• 1 lb. yellowtail or other fish (salmon is a great option)

• 1 lemon

Directions

Set log of wood on fire. Combine water and salt in a pot to make seawater. Add in kombu and bring to a boil. Add bonito and turn off heat. Extinguish fire on log and place your choice of fish directly on log for about 30 seconds to 1 minute on each side. Make sure the middle of the fish stays raw. Take fish off the log, slice thinly, and then place in seawater. Take fish out, squeeze lemon on it, and enjoy.

Old Man Rivers’ Aleppo Fiddlehead

Ferns & Ramp Pesto

Yields 1 serving

Ingredients

For the fiddlehead ferns:

• 2 lbs. fiddlehead ferns

• 2 Tbsp. olive oil

• 2 Tbsp. butter, divided

• 4 cloves garlic, minced

• 2 Tbsp. lemon juice

• 2 tsp. lemon zest

• 2 tsp. Aleppo pepper (can sub crushed red pepper)

For the ramp pesto:

• 6 ramps, stems removed and washed (save bulbs for pickling)

• ¼ cup Parmesan cheese

• 2 Tbsp. olive oil

• 1 lemon, zested

• 1 clove garlic

• 1 tsp. salt

For the pickled ramps:

• ⅛ cup rice wine vinegar

• ⅛ cup water

• 1 tsp. salt

• 1 Tbsp. sugar

• 1 star anise

• 6 ramp bulbs, cleaned

Directions

For the fiddleheads, wash them under water, peel off any brown papery skin, and slice off any brown ends. Fill a large bowl with cold water and add the fiddleheads, swishing them around with your hands to remove any dirt. Discard the water and repeat this process another time.

Bring a pot of water to a boil. Add the fiddleheads and cook them for 10-15 minutes until tender. After blanching, transfer the fiddleheads to a bowl of ice water to completely stop the cooking process and preserve their texture. Drain and dry before the next step.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the garlic and the fiddleheads, and cook for a few minutes. Stir in the other tablespoon of butter, lemon juice, lemon zest, and pepper. Cook for another few minutes, and serve warm.

For the pesto, put all ingredients in blender and blend until smooth.

For the pickled ramps, heat rice wine vinegar, water, salt, sugar, and star anise together in sauce pot until boiling. Place ramps in large bowl, pour liquid over ramps, and let sit for 30 minutes.

To plate the dish, spoon ramp pesto on plate, spread thin with back of spoon. Place sautéed fiddlehead ferns on top of ramp pesto. Garnish with pickled ramps.

The Globe To-Go

Experiencing a new culture is an opportunity to spice up everyday life – especially when it comes to food. Bringing the flavors and cooking methods of various cultures from around the world to Chattanooga, international food trucks serve up stories and heritage in each flavor-packed bite. Read on to discover five of the area’s international food trucks and what sharing their culture’s cuisine means to the owners and chefs.

By Abby Callahan /

by Vityl Media

Wei To Go

Inspired by the movie, Chef, Dom and Luwei Han opened their own food truck – Wei To Go – and serve a variety of authentic Sichuan cuisine. But creating and testing their menu began long before the truck.

Luwei has been cooking for friends and loved ones since she moved to the U.S. As she met people from different countries and backgrounds, her curiosity for different cuisines only increased.

“I began visiting international grocery stores and learned the spices and popular dishes from different regions,” she says. “Eventually, I was not satisfied with just cooking for the people I knew – I wanted more people to try my cooking. That’s how everything started!”

To create Wei To Go’s menu, Luwei and Dom hosted their friends to sample and rate the dishes individually. “It was a compromise between staying authentic and meeting the local preference,” Dom says. “We also gave up so many concepts that didn’t perform well inside the truck.”

Growing up near where China borders the Middle East, Luwei understands firsthand how language barriers can hold people back from trying different cultural cuisines. This is why she and Dom chose to make authentic Asian food accessible to Chattanoogans.

“I’ve lived and stayed in six different provinces in China,” Luwei says. “People speak different languages, look differently, and have totally different eating habits. A lot of our customers see Tso’s Chicken as Chinese food, while others may go into an authentic Chinese restaurant to find a menu written in full Chinese and have no idea what they’re ordering. We’re trying to break this stereotype and introduce different flavors while giving five to six options that are easy to order.”

Throughout the week, Wei To Go sets up on St. Elmo Ave., at Riverside Wine & Spirits, Tanasi Brewing, Asian Food & Gifts, and the Chattanooga Market. Food prep, cleanup, and truck maintenance can be a lot, but Luwei and Dom say that chasing their dream is worth every moment.

“Our favorite part is looking at Square at the end of the day,” Luwei finishes. “It tells us how many new and old customers we served, and the happiest thing is seeing old customers coming back!”

Flaco’s Street Tacos

Tacos have been a part of Joel (Flaco) Salazar’s life for as long as he can remember. Growing up in Mexico, he helped his father run a taco stand at the age of 11 – introducing him to the dish that would lead to him running his own food truck 40 years later.

“It wasn’t a food truck or anything fancy, just a simple stand dedicated to making tacos,” he recalls. “It made me realize how natural cooking came to me, and that I enjoyed cooking for others and seeing people enjoy my cooking.”

Moving to California as a teen, Salazar began pursuing his culinary journey at local restaurants and chains, but he soon realized he wasn’t as fulfilled as he had been in Mexico.

“After cooking for corporate chains, I realized I was not doing what I loved. I had fallen into a routine of work, making the same dishes every day. I knew then that it was time to follow my dreams and do what I knew I was good at.”

Thus, Flaco’s Street Tacos was born. Continuing the family legacy, Salazar’s daughters, Jazz Salazar and Natalie Guerrero, now help him to run the truck and social media accounts. Permanently parked on Wilbanks Drive in Hixson, the food truck’s menu consists of traditional street tacos, tortas, and burritos, as well as carne asada fries and California burritos inspired by his time in California.

“Our street tacos are what best connect us to our roots,” Salazar explains. “When you think of Mexico, you think tacos. From the cilantro and the onion to the fresh salsa on top, nothing beats an authentic taco.”

Over the past year and a half, their creativity and love for sharing food has allowed them to experiment based on customers’ suggestions and serve unique dishes alongside their traditional menu. “If we could, we would add every customer’s suggestion to the menu,” Salazar laughs. No matter what he’s cooking, Mexico will forever inspire his efforts.

“Our food is more than just flavor,” he concludes. “It’s about family, tradition, and bringing people together. I am sharing my history and life with others through our food. I am representing the very place that molded me into who I am, Mexico, right here in Chattanooga, Tennessee.”

Culture-Licious

Annee Simoukdalay says that “food has always been life.” With her father owning and operating a restaurant for over 20 years in Minnesota, she grew up in the business, and she even ran it for several years alongside her husband, David, before the couple moved to Chattanooga in 2021.

“A year passed by, and we missed eating good Asian food, so that's why we started a food truck,” Annee says. “We felt like other locals needed a spot to try new food options, and we saw an opportunity to fill in the Asian food void that we have here in Chattanooga. And of course, we picked a food truck because it's an affordable way to run a food business.”

Culture-Licious is known for “chasing the flavors of Asia,” and Annee and David do their best to ensure that they are continuously making different types of cuisines.

“We're called Culture-Licious, so we can create anything from different cultures,” Annee explains. “I don't want to be known just for one cuisine. We truly love to eat, so we create foods that are based on our favorites growing up or from when we have traveled.”

By combining their Southeast Asian and Lao cultures, Annee and David serve dishes that include pad thai, garlicky noodles, and bulgogi kimchi fries. But their favorite menu options remain the nam khao and noodles.

“Nam khao was always a dish that David loved growing up, so we had to add that to our menu,” Annee says. “It's light but flavor-packed in a lettuce wrap. And I love noodles; I could eat them every day! So, I created the garlic noodles as a combination of both things that I love. The ground pork mix has everything that reminds me of the dishes that I ate growing up, and – added with the noodles – it's the perfect flavor combo in one!”

At the end of the day, Annee says that interacting with customers and watching them try Culture-Licious for the first time is her favorite part. “I love it when they start dancing after their first bite!” she says. “It's awesome trying new food and experiencing new cultures that you've never even heard of. So, I hope that those who are unsure see that it's not scary, and once you try it, you'll be a believer!”

Hangry Pinoy

When Neenuel Pattawi moved to Chattanooga, he observed that there weren’t many places serving Filipino food. Little did he know that he would help to fill that gap in July of 2024 by opening his own international food truck – Hangry Pinoy.

“I have always loved cooking,” Pattawi says. “When I was a kid, I used to watch my family cook all the time and learned from them. When I moved to Chattanooga as an adult, I noticed that there was no one doing Filipino food at the time, and I realized that this was something that I could do.”

Going through his favorite recipes, Pattawi carefully created a menu that he felt would best represent his culture to Chattanooga. One of those recipes is pancit guisado, also known as stir fry noodles.

“It was one of my favorite recipes growing up,” he says. “At Hangry Pinoy, we always want our food to be served just like we do back in the Philippines, but we make sure that the herbs and spices we use are familiar to most people here in Chattanooga. No matter what you try from our menu, our food is always happy and welcoming – just like Filipinos.”

Though there are many aspects to running a food truck – one of the hardest being how to maximize the small space of their truck – Pattawi says that being fully engaged makes a difference. In fact, his favorite part of the day is prepping ingredients and cooking the incoming orders. By doing what he loves, he and his wife and business partner, Everly Pattawi, are able to continuously deliver and improve their dishes. “It gives me a sense of calm and satisfaction knowing that I’m about to share good food with others,” he says.

As Hangry Pinoy approaches its two-year anniversary, the Pattawis are seeing more people visit the truck for the first time. But what truly makes their day is when customers revisit their truck every Saturday at Asian Food & Gifts (AFG) of Chattanooga or at Verre Noire’s Night Market on every last Friday of the month.

“It’s heartwarming,” he finishes. “And sometimes you end up becoming friends with your customers! As time goes by, more customers come to try our food and they like it. We love having new customers and when they end up becoming regulars. Our goal is to satisfy everyone’s Filipino cravings and always welcome those who like to try something new.”

LOCAL, CONNECTED REALTORS

“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

ABBEY MCDONALD

Favorite Place to Eat & Drink Boathouse

SCHWARTZ

Favorite Places to Eat & Drink Boathouse & White Duck Taco

DEBBIE RADFORD

Favorite Place to Eat & Drink Il Primo

BROWN, BROKER

Favorite Places to Eat & Drink Alleia & Frazier Five & Dime

JOHNSON

Favorite Places to Eat & Drink State of Confusion & STIR

FAULK

Favorite Places to Eat & Drink Il Primo & Whiskey Thief

CHARITY MARTIN

Favorite Places to Eat & Drink Niedlov’s & Little Coyote

GAYLE O’BRIEN

Favorite Place to Eat & Drink J Alexander’s

CRANE

Favorite Places to Eat & Drink Cafe Roma & The Press

ASHLEY EVERETT

Favorite Places to Eat & Drink Boathouse & JMac’s - Vino & Vinyl

WALDORF

Favorite Places to Eat & Drink Alleia & The Vault at Waymark

FARMER

Favorite Place to Eat & Drink Boathouse

Favorite Places to Eat & Drink State of Confusion & STIR

BRENDA JEAN ADAMSON

Favorite Places to Eat & Drink Sweet Basil Thai Cuisine & Boathouse

Favorite Places to Eat & Drink Lookout Mtn. Winery & State of Confusion

KILLIAN

Favorite Places to Eat & Drink SideTrack & Parkway Pourhouse

Favorite Place to Eat & Drink Boathouse

NATHAN WALDORF

Favorite Places to Eat & Drink 2nd American & Rosecomb

The Churro Company

Enter a world of sugar, spice, and everything churros – The Churro Company. Cesar Zuniga and his mother, Martha Zuniga, opened the food truck in 2024, but churros have always been a labor of love and heritage for their family.

During the challenging economy of 1998, Martha began selling churros in Dalton, Georgia, to help make ends meet. Later expanding to tamales and gorditas, she became known throughout the city as “Doña Martha.”

“Going door to door, my mother sold churros out of her hand basket with my younger sister and I walking by her side,” Cesar recalls. “She’s dedicated all her life to food service, and I, throughout my teens and young adult life, have been able to learn skills like photography, graphic design, and digital marketing. So, when this idea entered our minds again, we knew we had to do something with it.”

Their menu includes traditional churros, churro sundaes, churro bites cups, gourmet churros, and more. From selecting the finest ingredients – including the avocado oil that the churros are fried in – to mixing and kneading the mother dough that will fuel an entire day’s worth of churros, the Zunigas honor the culture behind their craft.

The history of churros includes Spain, Mexico, the U.S., and all of South America. To represent each country, the Zunigas offer sweetened condensed milk, Nutella, and their homemade strawberry and dulce de leche dipping sauces.

“I LOVE our strawberry sauce,” Cesar swoons. “That right there takes me back to the cathedrals plaza in Acámabaro, Guanajuato, in Mexico, where we’d walk with our parents and grab a hot churro filled with strawberry sauce.”

Located at the Lowe’s off of Cleveland Highway, the Zunigas and Sydenia Ponce often attend local events in Dalton. With their most recent event being at the CFC versus Orlando game at Finley Stadium, Cesar says they’re excited to spend more time in Chattanooga.

“Living near Chattanooga for the past 30 years, it’s become our second home,” he finishes. “We’ve grown up sliding down cardboard hill, paddling under Walnut Street Bridge, and playing pickup soccer in Highland Park with friends. We hope to attend many more events so we can share our churros with the community of Chattanooga!”

In Full Bloom

When the weather warms, floral flavors come to life on menus across the Scenic City, and its beverage scene is no exception. Here, we highlight eight colorful cocktail and mocktail recipes ready to refresh.

Photography by Steadfast Images

Lavender Mist

By Ashlyn Dixon at High Rail

• 1.5 oz. vodka

• 0.75 oz. lemon juice

• 0.75 oz. lavender syrup

• 1 egg white

• Lavender sprig, for garnish

Build the ingredients in a shaker and begin with a dry shake (without ice). Then, add ice to the shaker and shake again until well chilled. Strain into a martini glass and garnish with a lavender sprig.

Flying Down to Rio

By Erin Meeker at Company

• 2 oz. cachaça

• 0.5 oz. PostModern Spirits Subrosa

• 1 oz. hibiscus syrup

• 1 oz. fresh lime juice

• Lime wheel, for garnish

Shake all ingredients with ice, strain into a coupe glass, and garnish with a lime wheel.

Mockberry Fizz

By Jean-Luc Price at STIR

• 2 dashes of orange blossom water

• 0.25 oz. simple syrup

• 0.5 oz. fresh lemon juice

• 0.75 oz. POM juice

• 0.75 oz. STIR’s Elderberry & Hibiscus Tonic Syrup

• 2 oz. club soda or sparkling water

• Lemon wheel, for garnish

Using a jigger, add all ingredients except the soda into a small shaking tin. Fill the shaker with ice and shake vigorously for approximately 25 seconds. Open the shaker and add soda directly to the tin, then double strain into a Collins glass. Add ice to the glass and garnish with a lemon wheel.

Note: To enjoy as the Elderberry Fizz cocktail, add 1 oz. gin of choice.

Spring Bloom

By Jeremy Howard at Home Bar

• 1.5 oz. Absolut vodka

• 0.5 oz. lemon zest syrup

• 0.5 oz. St-Germain

• 2 dashes orange bitters

• 1 oz. espresso

Add ingredients to a shaker with ice and shake well. Strain into a coupe glass.

Little Giverny

By Asa Ruiz at The Rosecomb

• 1.5 oz. chamomile-infused Citadelle Jardin d’Étè

• 0.5 oz. Tattersall Crème de Fleur

• 0.5 oz. chamomile-infused simple syrup

• 0.75 oz. acid-adjusted orange juice

• 2 drops of saline solution (salt and water mixture)

• Lemon peel, for garnish

Add all ingredients to a tin with ice and shake vigorously for 7 seconds. Double strain into a chilled coup. Garnish with a skewered lemon swath rose.

Neon Skyline

By Lilly Anderson at Iris

• 2 oz. Hendrick’s gin

• 0.5 oz. yuzu juice

• 1 oz. sparkling sake

• 0.5 oz. butterfly pea tea

• Color-changing magic

• Lemon twist, for garnish

Shake all ingredients well and stream over ice. Garnish with a lemon twist.

The Purple Haze

By Mackenzie Frantz at Canyon Grill

• 1 oz. Empress gin

• 1 oz. crème de violette

• 0.5 oz. Luxardo Maraschino liqueur

• 0.5 oz. St-Germain

• 0.5 oz. lemon juice

• Splash of black cherry juice, for sweetness

• 1 black cherry, for garnish

Add all ingredients to a cocktail shaker with a scoop of ice. Shake vigorously for 20 seconds. Strain into a chilled glass and garnish with a black cherry.

Ride the Currant

By David Kidwell at Stratus

• 1 oz. London Hill gin

• 0.5 oz. yuzu lemongrass sour mix

• 2 dashes Fee Brothers peach bitters

• 0.25 oz. Giffard Crème de Cassis

• Brut sparkling wine, for topping

• Edible orchid, for garnish

In a mixing tin, combine first four ingredients. Shake with fresh ice for 15-20 seconds. Fine strain into a chilled coupe glass and top with Brut sparkling wine and garnish with an edible orchid.

Raise Your Glass

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

SPARKLING

LAUREN LAMACCHIA Fine Wines Manager, Athens Distributing

1. Roederer Estate L’Ermitage Anderson Valley, California

Roederer Estate was founded by the Champagne house Louis Roederer and has become one of Anderson Valley’s top sparkling wine producers. This wine earned 100 points from Wine Enthusiast, making 2019 a standout vintage. L’Ermitage is rich and elegant with fine bubbles and flavors of baked apple, citrus, and brioche. It pairs well with oysters, lobster, sushi, creamy cheeses, or roasted chicken.

WHITE

2. Trimbach Pinot Gris Reserve Alsace, France

Trimbach has made wine in Alsace since 1626. Known for classic, balanced wines, their pinot gris has ripe pear and stone fruit flavors with a touch of spice and minerality. It’s a good match for pork dishes, mushrooms, smoked salmon, creamy sauces, or Asian dishes.

RED

3. Decoy Limited Napa Cabernet Sauvignon Napa Valley, California

Decoy, from the team behind Duckhorn Vineyards, produces polished Napa Valley wines with broad appeal. The Limited Napa Cabernet Sauvignon is full-bodied with dark berry fruit, cocoa, and oak spice, balanced by smooth tannins. This wine pairs well with grilled steaks, short ribs, burgers, aged cheddar, or roasted lamb.

ROSÉ

4. Lucashof Pinot Noir Rosé Pfalz, Germany

Lucashof is a family-owned winery in Germany’s Pfalz region known for fresh, easy-drinking wines. Their pinot noir rosé is crisp and refreshing with strawberry and watermelon notes and a dry finish. It’s great with grilled shrimp, salmon, salads, charcuterie, or lighter pasta dishes.

CALEB KNEIP

Wine Director, Imbibe Wine, Spirits & Beer

SPARKLING

1. Sumarroca 2CV Cava Inalterat

Penedés, Spain

For fans of bone-dry bubbly, this will be a new favorite. This wine is organic and contains no added sulfites. It is a classic cava, made with 100% xarel-lo and to some of the highest standards in the Penedés region. Vinified in the traditional method with two fermentations and extended lees time in bottle, the resultant wine is a Brut Nature (zero residual sugar) with a steely and linear feel, yet it’s textural and balanced with notes of golden apple and pastry crust. It pairs well with a variety of foods, but it’s especially good with ceviche or carpaccio.

WHITE

2. Tatomer Hinter der Mauer White Blend

Central Coast, California

“Hinter der Mauer” is an Austrian-German term that winemaker Graham Tatomer learned while working harvest in Austria, which roughly translates to “your back against the wall.” The space between the walls of the vineyard’s terraces and the vines he worked on was very tight, and this wine is an homage to his time in Austria working these vineyards. It is a 50/50 blend of gruner veltliner and riesling with notes of dried lime peel, orange blossom, thyme, and sea breeze.

RED

3. The Language of Yes

“En Passerillage” Syrah

Central Coast, California

In 1989, Wine Spectator dubbed Randall Grahm the “Rhône Ranger,” as he was one of the chief visionaries responsible for California’s cultivation of Rhône Valley grape varietals. “The Language of Yes” is Grahm’s latest project, which utilizes organically grown, single vineyard fruit that is biodynamically farmed (not certified). Fruit in this wine is – in the Côte-Rôtie style – a blend of syrah and viognier. It evokes pink pepper, black olive, violets, licorice, plum, and pomegranate, finishing like silk.

ROSÉ

4. Schlosskellerei Gobelsburg

Cistercien Rosé ‘24

Kamptal, Austria

Cistercian monks built this winery in the small village of Gobelsburg in 1171, and the monks continue to operate the winery today. In fact, a monk blesses every bottle on its way out. Zweigelt is a red grape that makes an impeccably dry and mineral forward rosé, with bright and electric acidity. Enjoy notes of wild cherry and strawberryrhubarb, with vivid citrus, and a touch of salinity.

ALISON MATERA, DWSET General Manager, Riverside Wine & Spirits

SPARKLING

1. St. Innocent Crémant Rosé

Willamette Valley, Oregon

In 1988, Mark Vlossak established St. Innocent Winery in Jefferson, Oregon. He spent five years apprenticing with Oregon wine pioneer Fred Arterberry in order to produce wines that respect the Old World traditions in one of the newest and most exciting wine growing regions – Oregon’s Willamette Valley. A 90/10 blend of Freedom Hill Vineyard pinot blanc and pinot noir, this gentle sparkler has a Wimbledon nose of strawberries and cream. Additional aromas include fig, chalkboard dust, and a mildly bitter herbal note. Strawberries return on the creamy palate, joined by lime zest and rhubarb pie. It’s a beautiful spring and summer sparkler!

WHITE

2. Terre di Valter Greco di Tufo

Campania, Italy

Terre di Valter Greco di Tufo is a dry, minerally Italian white wine in Campania. Made from the greco grape, it’s known for its intense aromas of peach, pear, and almond, with a crisp palate of citrus, grapefruit, and a distinct saline minerality from volcanic soils. It’s a Denominazione di Origine Controllata e Garantita (DOCG) wine, indicating high quality, and offers a complex profile that balances fruitiness with a sharp, clean finish. This white is ideal with seafood, fried dishes, and creamy pastas. Its crispness cuts through fats while complementing saline flavors.

RED

3. Hamel Family Wines Isthmus Red Blend

Sonoma, California

The 2018 Isthmus is 64% cabernet sauvignon, 18% merlot, 14% cabernet franc, and 4% petit verdot from the Nuns Canyon and Hamel Family Ranch Vineyards. The wine matures for 12 months in 26% new French oak barrels and is then transferred to concrete tanks for an additional 17 months of maturation. Deep ruby in color, the nose features blackcurrants and cherries with slowly emerging wafts of tobacco, charcuterie, graphite, and dried herbs. It’s elusively tart with tangy fruit at its core and strong and powerful in concentration and structure.

ROSÉ

4. Domaine de Mourchon Côtes Du Rhône

Villages Séguret Loubié Rosé

Rhône Valley, France

Domaine de Mourchon sits between Mount Ventoux and the hilly picturesque village of Séguret, offering panoramic views over the Rhône Valley. This is a round, fruity rosé made from grenache and syrah that is refreshing on its own and with most dishes, as rosé is quite versatile. Expect wildflowers and strawberries with hints of citrus. Pair with Mediterranean food, spicy dishes, chicken, and charcuterie. It also pairs well with turkey, veal, herby fish, dressed crab, or prosciutto.

GOURMET KITCHENS & ESSENTIALS

Custom kitchens and quality tools make for an elevated home cooking experience. From custom cabinetry and highquality appliances to durable cookware and stylish aprons, check out these local experts’ designs and selections.

SCARLETT’S CABINETRY

Timeless and Tasteful

1 This spacious kitchen is a home cook’s dream –prep, cook, and serve all in one stunning space. Meal preparation is seamless with a mixer lift and prep sink, while ample countertop space and significant storage opportunity within the cabinets leave plenty of room to move around while cooking or hosting.

2 Everyday living meets hosting functionality with the 30-inch fridge and corresponding freezer, ensuring you never run out of room. Along with the benefit of ample storage space, the custom fridge doors blend seamlessly into the white cabinets for a sleek and sophisticated look.

3 Ample storage in the cabinets, island, and butler’s pantry allows for less countertop clutter and more organization. Custom details such as two appliance garages allow kitchen appliances to be stored out of the way, along with additional storage solutions like a built-in paper towel holder next to the sink.

4 Intentional details anchor the design. A built-in breakfast bar sits at the end of the island, with two chairs providing additional seating for a quick meal or for guests to gather.

Trustworthy Tools

1 Available in multiple sizes, Made In Cookware’s stainless steel pots pair sleek, professionalgrade design with exceptional performance. Crafted for durability and even heating, they bring elevated style and versatility to both everyday meals and sophisticated entertaining.

2 Combining precision craftsmanship with timeless design, Zwilling and Henckels knives deliver exceptional balance, sharpness, and everyday versatility. This chef’s knife and paring set brings professional-grade performance to any kitchen prep routine.

3 Samuel Lamont dish towels blend everyday functionality with understated style. Crafted with a soft, absorbent texture and classic woven pattern, they bring a clean, elevated touch to any kitchen space.

Where Entertaining Meets Effortless Elegance

Born from 23 years of catering, Kitchen Collection offers curated kitchen essentials, gourmet bites, and wedding registries - everything you need to host beautifully, celebrate meaningfully, and entertain with effortless style.

Gluten-Free Goodies

Photography by Hacker Medias

Chattanooga offers no shortage of confections to indulge in, and for those who require or prefer gluten-free alternatives, the options are equally as enticing. Whether inherently flourless or thoughtfully adapted to be glutenfree, these creations prove that dietary restrictions don’t have to compromise quality. From rich, decadent bites to light, satisfying treats, you’ll want to check out these five standout gluten-free desserts that local eateries have to offer.

Milk & Honey’s Gluten-Free Lemon Poppyseed Muffins

By Chef Merrill Lane Brown | Yields 7 muffins

Ingredients

• 2 cups gluten-free flour

• 2¼ tsp. baking powder

• ½ tsp. kosher salt

• 1 Tbsp. poppy seeds

• Zest of 1 lemon

• ½ cup light brown sugar

• ½ cup sugar

• 3 eggs

• ½ cup canola oil

• ¾ cup whole milk

• Juice of 1 lemon

• 2 tsp. vanilla extract

For the lemon glaze:

• 3 cups powdered sugar, sifted

• ½ cup heavy cream

• 2 Tbsp. lemon juice

• 3 drops yellow gel food coloring

• ½ Tbsp. vanilla extract

Directions

Mix flour, baking powder, salt, poppy seeds, and lemon zest in a bowl and set aside. In a separate bowl, whisk together the light brown sugar, sugar, eggs, oil, whole milk, lemon juice, and vanilla.

Right before you are ready to bake the muffins, pour the wet mixture into the dry mixture and fold with a rubber spatula until just mixed (this will activate the baking powder – as the

mixture sits and soaks, it will become less active, so waiting to mix until right before the muffins go into the oven is very important). Do not over mix the batter. It should be clumpy, but you want to make sure the majority of the flour is incorporated and there are no large spots of flour.

Place paper liners in muffin tin and fill ⅔-¾ of the way full with batter. Place the filled muffin pan on a baking sheet – this will help to keep the bottoms from burning. For the lemon glaze, mix all ingredients together with a spatula until smooth and transfer into pastry bags to decorate the baked and cooled muffins.

Whistlestop’s

Let the Good Times Roll Gluten-Free Milkshake

By Artisan Milkshake Specialist Daisee Davis | Yields 1 milkshake

Ingredients

• Chocolate syrup, to taste + extra, for topping

• 1 oz. vanilla icing

• Gluten-free chocolate sprinkles, to taste

• 7 gluten-free Oreos, divided

• 3 scoops vanilla or chocolate ice cream

• 2 oz. whole milk

• Whipped cream, to taste

Directions

Line the bottom of a 12-ounce glass with a drizzle of chocolate syrup. Rim glass with the vanilla icing and gluten-free chocolate sprinkles, then decorate with 4 gluten-free Oreos – gluing them to the rim with vanilla icing.

Blend the scoops of either vanilla or chocolate ice cream with the milk. After the milkshake is poured into the glass, top it off with whipped cream, chocolate drizzle, and 3 more gluten-free Oreos.

Public House’s

Gluten-Free Key Lime Pie With Almond Flour Crust

By Chef Andrew Hunter | Yields 1 pie

Ingredients

For the crust:

• 4 oz. butter, melted

• 2 oz. sugar

• 4 oz. almond flour

• 2 Tbsp. cornstarch

• Zest of 1 lime

For the pie filling:

• ½ cup key lime juice or fresh lime juice

• 14 oz. can sweetened condensed milk

• 2 egg yolks

• Zest of 1 lime (reserve some for garnish)

• Whipped cream, for serving

Directions

Combine all of the ingredients for the crust and mix well. Press firmly into the bottom of a pie pan and bake at 350° for 5-7 minutes, or until just beginning to brown.

Combine the lime juice, sweetened condensed milk, and egg yolks in a blender and mix well. Fold in the lime zest. Pour the pie filling into your prepared pie crust and bake in a water bath at 300° for 45 minutes, or until just set. Do not let the edges brown. Chill completely. Slice and serve with fresh whipped cream and garnish with fresh lime zest.

Ingredients

• 4 oz. powdered sugar

• 1 cup heavy cream

• 1 cup milk

• 1 tsp. vanilla extract

• Seeds from 1 vanilla bean

• 3 sheets silver leaf gelatin (or 1 Tbsp. unflavored, powdered gelatin)

• Blackberry or strawberry compote, for topping (optional)

Alleia’s Panna Cotta

By Chef Rebecca Barron | Yields 4 panna cottas

• Reduced balsamic vinegar, for topping (optional)

Diretions

Place all ingredients (except gelatin and toppings) into a pot and bring to a boil. If using silver leaf gelatin, soak in cold water until bloomed. Drain after hydrated and set aside. Turn the heat off of stovetop ingredients and gently

whisk in gelatin. Strain and portion into pan-sprayed, 4-ounce cups. Chill for at least 4 hours or overnight before serving. Top panna cotta with blackberry or strawberry compote and some reduced balsamic vinegar if desired.

Note: If using powdered gelatin, mix the powdered gelatin with the powdered sugar and add at the end after bringing up to a boil.

Ingredients

• 1 cup heavy cream

• 6 egg yolks

• ¼ cup sugar + 2 Tbsp.

• 1 tsp. vanilla paste or extract

• 1 tsp. salt

Directions

Slowly heat cream in a small pot until temperature reaches 180°. Steam should just start to form – do not let

Number Ten’s Crème Brûlée

By Chef Manny Oglesby | Yields 4-8 crème brûlées

it boil. While the cream heats, gently whisk egg yolks, ¼ cup sugar, vanilla, and salt in bowl until all ingredients are smoothly incorporated. Slowly pour in warm cream while whisking steadily. Pour into oven-safe ceramic or similar shallow bowl. Place small amount of boiling water in baking pan. Place custard bowls in baking pan to create a water bath, ensuring water isn’t deep enough to flow over and into the custard. Bake for 1 hour at 300°, rotating every 15 minutes.

The centers should be nearly set when removed, with a slight jiggle when you move the pan. Place immediately in refrigerator and cool for at least 2 hours. Once chilled, spoon 2 tablespoons of sugar on top. Gently swirl or shake sugar to spread evenly over the custard. Torch the top slowly using circler motions – do not stop too long in one place, and ensure that the sugar is all melted, but not overly burned. Let cool for several minutes until the sugar cap hardens.

LOCAL CHEFS SHARE THEIR TOP EFFICIENCY TIPS

Whether you’re cooking dinner at home or feeding a busy restaurant full of hungry guests, a good meal starts before the burners ever come on. Here, local chefs share their top tips for preparation and efficiency in the kitchen.

RECIPE FOR AN EFFICIENT KITCHEN

Ingredients

• Have a strong “mise en place” (have everything in place in front of you).

Time Control

• Always start with the most demanding project.

Be Flexible

• Be able to adapt your recipe based on available ingredients.

Notes:

• Having a plan B is a must!

• The work area must stay clean and organized. Avoid building up a mess!

• Lastly, stay confident, and try again if you don't succeed at first!

• For best results, follow the instructions of the recipe above!

SET THE STAGE

Having all your equipment staged and ready to use when/where you need it will save you time and hassle. Staging your tools and equipment helps you move seamlessly through the steps of a recipe while remaining organized. For example, if I’m blending and straining a sauce, I will set up my strainer over a pan with a ladle ready before I start bringing ingredients together. Once I’m done blending, I can start straining without having to stop.

KEEP QUALITY TOOLS

Quality tools can improve efficiency in the kitchen. A good knife and quality vegetable peeler will serve almost any cutting task. I recommend Kiwi #171 knife and OXO Good Grips Swivel Peeler. I also recommend a quality cutting board, approximately 18x13 inches made of heavy poly or maple wood from John Boos. A 10- to 12-inch skillet with a lid is essential. Choose stainless skillets with heavy bottoms or heavy aluminum ones with full thickness to the rim, such as All-Clad skillets.

INTENTIONAL MOVEMENTS

Efficiency starts before the fire is on. It’s crucial to inspect every product and respect what you’re working with. “Mise en place” is your playbook; everything should have a place and everything should be in its place. Every movement should be intentional. Most importantly, show up clear, focused, disciplined, and mentally prepared to deliver a good dish. A sharp mind and an organized station will always outperform chaos. The difference between good and great is the attention to detail.

MATT COMBS CULINARY DIRECTOR, DRAKES, BLUEGRASS HOSPITALITY GROUP

COMMUNICATION IS KEY

Lupi’s key to kitchen efficiency is our organization, cleanliness, and communication. Everything has a place, from prepped items to produce to our dry goods. We clean as we work, label and date everything in house, and communicate to our teammates consistently throughout the day.

MATT DOUGLASS OPERATIONS MANAGER, LUPI’S

I cook with “functional flavor,” which means intentionally cross-utilizing ingredients to build depth while reducing waste. For example, when making penne chicken alfredo, I salt my pasta water like the sea so it can later help season and emulsify the béchamel sauce, while the rendered juices from the grilled chicken are folded back into the dish to create a more cohesive, layered flavor experience. It’s about making every ingredient work harder and smarter throughout the cooking process.

One-Pot Stop to Dinner

Most people would rather spend more time around the kitchen table with family and friends than standing over a stove or tackling a pile of dishes afterward. For this reason, one pot meals are flooding social feeds and recipe boards. Built around a single cooking vessel – like a skillet, crockpot, or sheet pan – these meals streamline prep, simplify cleanup, and make dinnertime feel effortless. Read on to discover how five Chattanoogans are getting creative with one pot recipes and the crowdpleasing dishes they can’t get enough of.

Photography by Bekah Berry/Creative Revolver

ALEXIS WILLIS’

JAMBALAYA

Yields 4-6 servings

Ingredients

• Olive oil or salted butter, for cooking

• Salt and black pepper, to taste

• 1 pack of chicken tenders

• 1 yellow onion

• 1 bell pepper

• 3-4 cloves garlic, diced

• 1 pack of beef polska kielbasa (or pork sausage)

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. Italian seasoning

• 1 can stewed tomatoes

• 1 can stewed tomatoes (Italian recipe)

• 1 can diced tomatoes (basil, garlic, & oregano)

• 1 box low-sodium chicken broth

• 1 box Zatarain’s jambalaya rice mix (family size)

Directions

Grab your favorite 3-quart pot, start with medium heat, and drizzle a little olive oil or salted butter on the bottom. Salt and pepper the chicken tenders to taste and add to pot. Let cook for 2 minutes each side, reduce heat, and cover with lid.

While the chicken cooks, dice the veggies – onion, bell pepper, and garlic – and set aside. Rinse sausage, slice, and set aside.

Time to check the chicken! Remove chicken tenders from pot. (It’s okay if they’re not fully cooked; they will cook the rest of the way in a later step.) Then, dump all of the veggies into the pot, add all seasonings –onion powder, garlic powder and Italian seasoning – to taste, and sauté until translucent.

While the veggies cook, dice chicken into large chunks. Strain stewed and diced tomatoes into a measuring cup, reserving the juice – it’s a great substitute for water and adds flavor to the dish. Add tomatoes, chicken, and sausage to the veggies. Stir and let simmer.

Now, measure out the tomato juice and chicken broth according to jambalaya box instructions (3¾ cups), add to pot, and give the pot another stir. Bring to a boil. When the pot comes to a boil, stir in the jambalaya mix. It’s important to stir to avoid ingredients settling at the bottom of the pot. After a couple of stirs, reduce heat to low, cover, and simmer for 25 minutes. Remove from heat and let stand for 5 minutes before serving. Et voilà! You’ve brought a taste of New Orleans to the table.

BRIDGET OLSON’S

INSTANT POT BARBACOA BEEF TACOS

Yields 4-6 servings

Ingredients

For the barbacoa beef:

• 2 tsp. cumin

• 2 tsp. garlic powder

• 2 tsp. chili powder

• 1 tsp. thyme

• 1 tsp. dried oregano

• 1 packet achiote seasoning (optional)

• 2 Tbsp. kosher salt

• 2 lbs. boneless chuck roast (cut into about 6 large pieces)

• 2 Tbsp. neutral cooking oil

• 1 medium yellow onion, thinly sliced

• 1 poblano pepper, seeded and diced

• 1½ cups beef stock

For serving:

• Corn or flour tortillas

• Chopped onion

• Chopped cilantro

• Salsa or hot sauce

• Lime slices

• Avocado

• Cotija cheese crumbles

Directions

Combine all seasonings and salt in a bowl. Liberally season all sides of the beef pieces. Heat an Instant Pot by pressing the sauté button, and wait until the display reads “Hot.” Add oil, enough to coat the bottom of the pot, then add seasoned beef

and sear for a few minutes per side until caramelized on all sides. Work in batches as needed to avoid crowding the pot. Remove all browned beef and set aside.

Next, add onion and poblano pepper to the pot and sauté for a few minutes until softened. Return the beef to the pot and pour in beef stock. Close and lock the lid, then set the vent to “Sealing.”

Press “Keep Warm/Cancel,” then press “Meat/ Stew” and adjust the time to 70 minutes. The pot will beep, then begin building pressure, about 15 minutes. Once “70” appears on the display, it has started cooking. Use this time to prep toppings or side dishes.

When the pot beeps at the end of cooking, carefully turn the vent to “Venting” to release the steam. Once the steam is fully released, open the lid. Use tongs or two forks to shred the beef directly in the pot, then let it rest in the juices on the “Keep Warm” setting until ready to serve. This helps the meat absorb even more flavor.

Use a slotted spoon or strainer to transfer the beef to a serving dish, keeping some of the cooking juices for flavor without making the tortillas soggy. Serve with tortillas of choice and any toppings you like.

Note: To prepare in a Dutch oven, sauté the beef and vegetables over medium-high heat, following the same steps above. Use 3 to 4 cups of beef stock instead of 1½ cups. Cover and braise in a 325° oven for about 3 hours, or until the beef shreds easily.

“Using

the Instant Pot in summer feels counterintuitive, but hear me out. You throw your ingredients in, set it, and walk away. Go outside. Forget about it! It's also the perfect meal for company since everyone gets to build their own. These barbacoa beef tacos are packed with bold, savory flavor and couldn't be easier to make. Trust me, this one's going in your back pocket.” – Bridget Olson

CORNELIUS LATHAN’S

BEECH STREET BRAISED OXTAILS WITH CAROLINA GOLD RICE

Yields 4 servings

Ingredients

For the oxtails:

• 3-3.5 lbs. oxtails

• Salt and black pepper, to taste

• 1 tsp. smoked paprika

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 2 Tbsp. avocado oil

• 1 Tbsp. unsalted sweet cream butter

• 1 medium onion, diced

• ½ green bell pepper, diced

• 4 cloves garlic, minced

• 2 Tbsp. tomato paste

• 2½ cups beef stock

• 2 sprigs fresh thyme

• 1 bay leaf

• ½ tsp. cayenne (optional)

For the rice:

• 1½ cups Carolina Gold rice (or long grain), rinsed

• 2 Tbsp. butter

• ½ tsp. salt

Directions

Pat oxtails dry and season generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Heat avocado oil in a heavy pot over medium-high heat. Sear oxtails on all sides until deeply browned. Remove and set aside.

In the same pot, add butter. Sauté onion and bell pepper until softened, about 3-4 minutes. Add garlic and cook for 30 seconds. Stir in tomato

paste and cook for 1-2 minutes until slightly darkened. Pour in beef stock, scraping up any browned bits. Add thyme, bay leaf, and cayenne. Return oxtails to the pot. Bring to a simmer, cover, and cook on low for 2.5-3 hours, until tender. Remove oxtails and set aside.

To prepare the rice, bring the braising liquid back to a gentle boil. Stir in rinsed Carolina Gold rice, butter, and salt. Mix well, then nestle oxtails back into the pot. Cover and cook on low for 15-18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently and spoon over the oxtails. Serve hot.

WENDY JENSEN’S

RUSTIC ITALIAN TORTELLINI (WITH

A TWIST)

Yields 4-6 servings

Ingredients

• 1 lb. skinless chicken breast

• 2 Tbsp. olive oil or butter, divided

• 1 Tbsp. Alchemy Spice Company’s Jamaican Jerk spice

• ½ cup chicken broth

• 1 medium onion, chopped

• 6 garlic cloves, minced

• 1¾ cups chicken broth (reserved from crockpot)

• 1¾ cup water

• 1 can diced tomatoes, undrained

• 9 oz. refrigerated cheese tortellini

• 6 cups baby spinach, chopped

• 1 red bell pepper, diced

• 2 tsp. fresh basil or ¾ tsp. dried basil

• Shredded Parmesan cheese, for serving (optional)

Directions

Cut chicken breasts in half lengthwise, pat dry, and coat with 1 tablespoon of olive oil and the jerk seasoning. Sear 2-4 minutes on each side in a Dutch oven, then cover and bake with broth at 350-400° for 15-25 minutes, depending on thickness. Let chicken cool, shred, and set aside both chicken

and broth. Place Dutch oven on stovetop, add 1 tablespoon olive oil or butter, and heat on medium. Add onion and garlic, stirring constantly for 1 minute. Stir in chicken and broth. Add water and tomatoes. Bring to a boil. Add tortellini and return to a boil. Cook until tender, about 1 or 2 minutes, while stirring occasionally. Reduce heat and add spinach, red bell pepper, and basil. Cook until spinach is wilted and tortellini is tender. Top with Parmesan if desired and serve immediately.

Recipe adapted from Costco Connection’s Rustic Italian Tortellini Soup

CHICKEN SWEET POTATO BROCCOLI BAKE

Yields 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breast or thighs, cut into bite-size pieces

• 5 cups broccoli florets (can also use the broccoli stems)

• 1 large sweet potato, peeled or scrubbed and cut into ¼-½ inch cubes (2-2½ cups)

• ½ medium onion, sliced (~⅔ cup) (can sub Vidalia or red)

• 2-3 garlic cloves, minced

• ¼ cup chopped dried cranberries (can sub dates or raisins)

• 3 Tbsp. olive or avocado oil

• 1½ tsp. dried Italian seasoning

• ¾ tsp. fine salt

• ¼ tsp. black pepper

• 3 Tbsp. chopped pecans or walnuts, toasted

• Shredded Parmesan cheese, for topping (optional)

• Lemon or lime wedge (optional)

• Fresh thyme leaves, for garnish (optional)

Directions

Meanwhile, toast the nuts by placing a small skillet over medium heat. Add the nuts to the skillet. Toast until the nuts are lightly browned and fragrant, stirring occasionally and watching carefully so they don’t burn, 4-7 minutes. Remove nuts from heat. Stir in or sprinkle the nuts over the bake just before serving.

Serve topped with shredded cheese and a lemon or lime wedge and garnish with fresh thyme leaves, if desired.

Preheat oven to 375°. Spray a 9×13-inch baking dish with nonstick cooking spray (you can also use a round 10-inch baking dish or any 3-quart baking dish). In the dish, combine the chicken pieces, broccoli, sweet potatoes, onion, garlic, cranberries, oil, Italian seasoning, salt, and pepper. Toss until all ingredients are coated evenly with the oil and seasonings. Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil, stir, and continue to bake (uncovered) until the sweet potatoes are tender and chicken is cooked through to an internal temperature of 165°, another 15-20 minutes.

Recipe adapted from The Real Food Dietitians

Where We Gather

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

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

Riverview Comfort

10 Minnekahda Pl.

Chattanooga, TN 37405

Perfection is flawlessly possible when the warmth of a character-rich, 1952 Riverview homesite is infused with sophisticated urban design and all the comforts of home. As solid as the day it was built, with the craftsmanship of a bygone era, and set back on 1.27 lush, leafy acres of cultivated and terraced grounds, it is quietly tucked away on one of Chattanooga’s most storied streets, offering complete privacy and a quiet escape in the most convenient in-town location available.

With 3,300 SF on the main level alone, this is a true masterpiece for easy living. A circular driveway welcomes guests to a covered front entrance and a wide formal foyer. Soft white walls, reflecting natural light throughout, are enhanced by substantial moldings, cased openings, extensive built-ins and bespoke details at every vantage.

The star of the meticulously updated kitchen is a stacked mountain stone hearth with a wood-burning fireplace, furniture-grade cabinetry, a 48-inch gas range, and an open flow to the dining room, just off the four-seasons sunroom. This is a warm, casual, elevated lifestyle home, built for quiet moments and everyday luxuries.

The generous main-level primary suite is privately tucked away from the main living areas. Two additional bedrooms, each with a full bathroom, are on the main level and are currently being used as his-and-hers home offices.

The architecturally drawn upper level functions as a complete guest suite with a kitchenette, bonus room and bedroom. Completely removed from the main level, this upper floor offers the ability to give guests and teenagers their own space or unlimited potential for flex space.

The home’s lower level offers full daylight living, with two sets of double French doors leading to an open outdoor patio overlooking the terraced grounds beyond and backing up to mature hardwoods.

The 1.27 acres of open, private grounds are just moments from all the amenities and highlights of living on the North Shore of the Scenic City. 10 Minnekahda Place is a jewel in the most coveted community Greater Chattanooga offers. An impeccably updated home on an impressive lot with two driveways, a two-car garage, additional walkout ground-level storage and abundant flexible space for the next owner to make their own.

Lookout Mountain Hideaway

12855 Hwy 157

Rising Fawn, Georgia 30738

This charming 4-bed, 3-bath farmhousestyle home feels welcoming from the first glance. The home’s wrap-around porch invites you inside, where you’re greeted by the open concept living and dining areas, featuring stunning wide-plank pine floors, a wood-burning fireplace, and plenty of room for gathering. The open concept space continues into the home’s kitchen and breakfast area, perfect for cooking and entertaining. The kitchen boasts stainless steel appliances, a farmhouse sink, and stone countertops, beautifully complemented by custom cabinetry with built-in organizers and unique decorative lighting. The neutral décor and color palette in shades of white, gray, and brown allow the natural beauty of the home to shine. Windows line the back wall, and French doors off the living room open to let in fresh air and natural light and show off the brow view.

While the inside is cozy and welcoming, the 14-acre outdoor space is the star of this mountaintop home. Just steps away from the porch are the heated saltwater pool and cozy firepit, all surrounded by stunning mountain views, making rest and relaxation easy to come by. Gardens, flower beds, and a children’s playhouse further add to the yard’s charm.

Along with the main home, there is a 1-bedroom, 1.5-bath guest house, allowing extra comfort to visitors with their own private space. Converted from the property’s original barn, guests can spread out in 900+ square feet of space with a downstairs living area, dining area, powder room, and full kitchen complete with granite countertops and stainless steel appliances, along with the upstairs bedroom and private bath with a bathtub and tiled shower. Outside the guesthouse, an additional firepit and a covered front porch allow for a relaxing mountain escape.The home’s prime location with proximity to Lookout Mountain proper and area state parks and resorts allows for enjoying local amenities with family and friends – right in your backyard.

Madison Townhomes

1650 Madison St.

Chattanooga, TN 37408

From the small details to the layout and amenities, Madison Townhomes are built with intention. Located in Chattanooga’s Jefferson Heights neighborhood, enjoy modern, luxury living just minutes from downtown, Southside, and the art district.

Customization options allow you to create your dream townhome in the Madison community. Several models are available to choose from, such as “The Celena,” a 4-bedroom, 3.5-bath space, or “The Evelyn” with 3 bedrooms and 2.5 baths.

In addition to the layout options, clients can pick from different bespoke design style packages that each make for a stunning townhome inside and out.

The traditional package sets the stage for a bright and sunny interior, inviting you in with its charm. As you walk through the front door, the living area awaits with a large window that bathes the cozy space in natural light, making you and your guests feel relaxed and at ease immediately. Adjacent to the living area is the kitchen, with beautiful white countertops and cabinets, accented with thoughtful details such as brass pulls, pendant lighting, and an eye-catching brass faucet. Four barstools under the counter provide additional seating for hosting, and just off the kitchen, a large dining area invites you to stay for a meal.

The modern package offers a sleek and sophisticated style while remaining an inviting space for residents and guests alike. Stepping into the townhome, the dining area features a beautiful wood dining table with plenty of seating, a modern light fixture, and neutral accents. Off the dining area, the deep onyx stone waterfall countertops and backsplash draw the eye, along with sleek stainless steel appliances. Continuing into the living room, pops of warm rust and deep browns in the furniture and décor bring warmth to the space.

The Madison community also offers premier amenities, such as a private pool, dog park, fire pits, and more. Enjoy a gated community with everything you need right at your front door.

Fan-Favorite Appetizers

Whether hosting a game-day watch party, celebration with friends, or family gathering, food and festivities go hand-in-hand. Here, five locals share appetizers that are always a hit with guests at get-togethers.

Kendra Satterwhite’s

ProsciuttoWrapped Dates

Ingredients

• 1 package of prosciutto

• 1 block of Parmesan cheese

• 1 package of dates (pitted is easier)

• Honey, for drizzling

• Fresh thyme, chopped, for garnish

Directions

Slice prosciutto into long strips – approximately two to three per slice – and cut Parmesan into matchsticks. Stuff dates with Parmesan and wrap in prosciutto, securing with toothpicks. Bake on a baking sheet for 15 minutes at 375°. Drizzle with honey and top with chopped thyme before serving.

Note: This recipe is fun because you can try different cheeses as well. Blue, Gorgonzola, and goat would all work great. I have also tried it with hot honey or a balsamic vinaigrette, and both are delicious.

“I made these recently for a Galentine’s Day event, and they were such a hit! I love how easy they are while feeling elevated. Whether it’s book club, a fancy party, or a work event, they’re sure to surprise and delight.”

Jenny Hixson’s

Pimento Cheese

Ingredients

• 12 oz. shredded mild cheddar cheese

• 8 oz. shredded sharp cheddar cheese

• 2 (8 oz.) blocks of cream cheese

• 1 (4 oz.) jar of pimentos

• 1 package of dry ranch seasoning

• ¾ cup mayonnaise

Directions

Combine all ingredients in a mixer on low until smooth. Serve with your favorite crackers, celery, or flat pretzels. You can also serve this on your favorite bread with bacon or a juicy tomato for a delicious sandwich.

“This easy, crowd-pleasing pimento cheese is perfect for any gathering, from birthdays and showers to holiday parties, school events, and tailgates. Requested by friends and family year after year, it’s a simple, timeless dish that brings people together and disappears fast every time it’s served.”

Sharon Winston’s

Southern Cornbread Salad

Ingredients

• 1 (9x11) pan of cornbread or 1 box of Jiffy cornbread prepared, baked, and completely cooled (Jiffy gives a sweeter taste)

• 1 (16 oz.) container of sour cream, divided

• 1 (15 oz.) can whole kernel fireroasted corn or mexi-corn with red and green peppers, drained

• 3 whole tomatoes, diced

• 2 bell peppers, chopped

• 3-4 green onions, chopped

• 1 red onion, chopped

• 1 (8 oz.) package shredded Mexican cheese blend or sharp cheddar cheese

• 2 large cucumbers, sliced

• 2 cups bacon, crumbled

• 1 (16 oz.) bottle Three Cheese Ranch dressing, or your favorite cheesy dressing, for serving

Directions

Crumble cooled cornbread into big chunks or cut into small squares. To build the salad, start with a thin layer of sour cream spread across the bottom of a punch bowl or any clear glass container. Add a layer of cornbread, using only a third. Then, add layers of the vegetables, cheese, and bacon, topping with more cornbread and sour cream, and repeating. To create a decorative circular wall, stand the cucumbers upright around the edges of the dish. Top by sprinkling the last of the cheese and bacon. Serve by adding a little dressing once plated.

Note: This salad is layered and never stirred. Be creative as you arrange the layers!

“If you were raised in the South, a pan of golden cornbread was always on the dinner table. Whether serving a family of four or a gathering of 20, this appetizer makes a colorful centerpiece that’s both tasty and fun to create.”

Karlette Baker’s

Fire

in the Hole Dip

Ingredients

• 3 (8 oz.) blocks of cream cheese, softened

• 3 cans mexi-corn, drained

• 4 cups taco or Mexican cheese blend, grated (reserve ⅔ cup for the top)

• ¾ cup mayonnaise

• 1 jar jalapeños, + half of the juice

• Fresh jalapeño, for garnish

• Cilantro, for garnish

• Tortilla chips, for serving

Directions

Mix softened cream cheese with mexi-corn, cheese, mayonnaise, jalapeños, and jalapeño juice. Place in a 11x13 greased casserole dish or three smaller dishes (this recipe freezes well) and top with reserved cheese. Bake at 350° for 20-30 minutes until heated through and bubbly around the edges. Garnish with fresh jalapeños and cilantro. Enjoy with tortilla chips!

“I was given this recipe by a neighbor more than 25 years ago. I took it to every tailgate when our four children attended the University of Tennessee, serve it at our annual Christmas and New Year’s parties, showers, and on any occasion to celebrate, and I always keep a batch in the freezer for any last-minute gatherings.”

Heather Edmondson’s

Chorizo Dip

Ingredients

• 14 oz. Ole Mexican Foods chorizo sausage (discard casing)

• 1 cup onion, finely diced

• 2 cloves garlic, finely diced

• 1 tsp. cumin

• 1 tsp. chili powder

• Salt and black pepper, to taste

• 4 cups melting white cheese (the square blocks of cheese that you add 2 cups of milk to work best; only use 1.5 cups milk each)

• 2 cans mild or original Rotel, drained

• Cilantro, for topping

• Jalapeños, thinly sliced, for topping

• Fritos scoops or tortilla chips, for serving

Directions

Start by browning the chorizo in a pan with the diced onions and garlic. Add the cumin, chili powder, and salt and pepper to taste. Warm the white queso by microwaving in a bowl on half power until desired temp, or warming in a slow cooker, if you have more time. Add both cans of Rotel, then drain and add the chorizo mixture. Stir until incorporated and all cheese is melted, on low temp if using a slow cooker. Set to warm for serving, then top with cilantro and sliced jalapeños. Serve with Fritos scoops or tortilla chips.

Note: For a spicier dip, you can also add in diced jalapeños or other peppers.

“About 15 years ago, I wanted a non-traditional version of Rotel Dip that didn’t include Velveeta or breakfast sausage. I really wished to combine the two things I loved when eating Mexican food: white cheese dip and chorizo! So, I experimented and created my version of Chorizo Dip. Making a big batch in the slow cooker for the first UT Vols football game of the season has been a first-game (and most all games) tradition in my home ever since!”

happy hosting

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

Engaging Events

54 EVENTS & PLANNING

With 30+ years of experience in event planning, Lecia Guthrie and her team at 54 Events & Planning are prepared to tackle your next event. Guthrie and her team turn the client’s vision into a reality, offering a wide variety of event planning services, including coordination, catering, bartending, décor, florals, linens, staffing, and more for weddings, birthday parties, corporate events, and other gatherings. Guthrie emphasizes creative, engaging, and interactive experiences that focus on prioritizing guest comfort. “Handling logistics such as seating, lighting, and dietary restrictions make everyone feel welcome,” she shares. “We want to make it an event they will remember forever.”

HOSTING TIPS

1. Develop a detailed timeline and checklist, covering tasks from weeks in advance down to the day-of schedule. Do as much prep work, such as menu prep or assembling materials, beforehand to reduce stress.

2. Set a clear theme or purpose to guide the event’s tone, and keep guests engaged with interactive elements, good music, or thoughtful, personalized activities.

3. Greet attendees upon arrival and facilitate introductions. Make sure logistics, such as seating, lighting, and dietary restrictions, are handled to make everyone feel welcomed.

Keeping Clients

Covered CHATTANOOGA TENT & EVENT SOLUTIONS

Chattanooga Tent & Event Solutions is a full-service tent and event rental company that has provided tents, flooring, and HVAC solutions to local and national events for more than 90 years. Locally, the company has expanded its inventory to include tabletop rentals, staging, chairs, linens, and more to better serve client needs. With a wide range of sizes and styles, clients can find the perfect fit for their event or work with an in-house event specialist to create a custom structure. “We are passionate about our customers and strive to ensure every detail unfolds perfectly. We offer the latest rental items and trends in today’s event industry,” says owner Mike Holland. All structures meet the highest safety standards, and many team members hold Certified Event Rental Professional credentials. Holland adds, “We take immense pride in turning customers’ dreams into reality. The event industry constantly challenges us with demanding deadlines, but watching our team seamlessly execute an event is truly inspiring.”

HOSTING TIPS

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

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

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

custom curation

HARPER EVENT COMPANY

From weddings and fundraisers to corporate gatherings and everything in between, Harper Event Company plans and executes custom events for the clients, who are the purpose behind the passion. “We take a highly personalized, fullservice approach to every event we plan. Our clients are like family to us, and we genuinely take the time to understand their priorities, style, and vision,” shares owner Kate Ownbey. Offering a comprehensive suite of full-service planning, Harper Event Company takes a strategic approach to budget guidance, detailed timeline development, and bespoke event design. Ownbey and her team bring experience across a wide range of event styles to create unforgettable experiences where no detail is overlooked. “There is something incredibly special about lifting the stress from our clients’ shoulders and allowing them to fully enjoy the experience they’ve worked so hard to create. Watching every element come together in a way that feels thoughtful, seamless, and deeply personal continues to inspire our team every day.”

HOSTING TIPS

1. The most memorable events feel thoughtful from beginning to end. Every detail should support how guests feel when they arrive, interact, dine, and leave the event.

2. Prioritize organization early. Strong planning on the front end creates a seamless experience on event day.

3. Invest in the right team. Working with experienced planners and trusted vendors allows the host to actually enjoy the event rather than manage it.

Chattanooga in Flights

Flights offer a curated set of three or more of a restaurant’s finest offerings. Whether it’s drinks, sides, or even desserts, flights are the perfect way to sample multiple flavors at once and enhance any culinary experience with friends. From ice cream to sake and more, read on to discover five of Chattanooga’s flavorful flight options.

by Kristina Armstrong

Sake Flight

ATTACK OF THE TATSU // JACOB NICHOLS, GENERAL MANAGER

“Our flight of sake, which remains largely a foreign experience to most Western diners, provides a rare educational opportunity. I’ve found that a large portion of guests have had one experience with sake. Not a good one; probably hot. And if they didn’t like it, they’ve written off sake entirely. Our flight offers those guests a different experience. Whether it’s the dry, umami-forward Kimoto Junmai; the punchy, citrus-forward Junmai Ginjo Nama; the creamy, tropical Nigori; or the sweet, crisp, apple-infused sake, we believe there’s a sake out there for everyone!”

6 - Sample Whiskey Flight

CHATTANOOGA WHISKEY // GRANT MCCRACKEN, FOUNDING DISTILLER

“Our Experimental Distillery’s 6-sample whiskey flights are the single best way to introduce people to Chattanooga Whiskey. What we love most about the format is how each flight offers something unique for every drinker, and tasting these expressions side-by-side lets guests discover the unique flavors and rich stories that go into every whiskey – exactly why we’ve been named America’s Best Craft Producer by Whisky Magazine in 2023 and 2026!”

Spring Flavor Flight

CLUMPIES ICE CREAM CO. // ASHLEY BOTTOMS,

OWNER AND OPERATOR

“Ice cream flights are perfect for those who don’t mind sharing and are interested in trying multiple flavors! We’re highlighting a mixture of our classic and seasonal menu: Blackberry Mojito, Key Lime Pie, Orange Creamsicle, Dirty Banana, Chocolate, and Strawberry.”

Spring Latte Flight

TOGETHER

CAFE // YESY CARDENTEY, MANAGER

“We created our coffee flights as a way for people to experience the full story

Artisan Cheese Flight

WHITEBIRD // AMANDA CLAYTON, EXECUTIVE CHEF

“This flight brings together the bold spice of Red Dragon, the nutty warmth of Manchego, and the creamy elegance of Brie, paired with golden honeycomb for a sweet finish. Local flavors, perfectly in harmony.”