CityScope Annual Food & Drink Issue 2022

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ENJOY SOUTHERN CUISINE ON THE EDGE OF LOOKOUT MOUNTAIN.

We are delighted to present CityScope® magazine’s eighth annual Food & Drink issue, where we celebrate Chattanooga’s food, drinks, and Southern hospitality. This special issue is not only filled with unique recipes and stunning photography, but also authentic stories and insights from our area’s acclaimed chefs and at-home cooks.

Among this year’s favorite foods are treasured family recipes that have been handed down over generations in the article “Heirloom Eats.” You’ll also find desserts from around the world, grits recipes for any time of day, and kid-approved snacks, all prepared by local families.

Not to be outdone are area chefs with their shareable small plates, trendy bowl meals, and flavor-boosting marinades.

Chefs present their best batters –from cornmeal tempura batter to the perfect pancake mix – on page 138, and on page 172, local restauranteurs share their fresh take on Southern classics in the article “Southern With a Twist.”

No meal is complete without your favorite beverage, and this year we have included the top wine picks for 2023 from Chattanooga’s renowned experts. If a cocktail is more your speed, area bartenders share holidayinspired drinks that will take your

celebrations to a whole new level. There’s much more inside for you to discover, including gorgeous gourmet kitchens and local homes that lend themselves to gatherings large and small. For those with a penchant for parties, area chefs and restauranteurs offer their top tips for feeding a crowd. Trying pickling for the first time? In the article “In a Pickle,” locals dole out their best advice for preserving foods like a pro. We hope that you will enjoy CityScope® magazine’s annual Food & Drink issue and celebrate with us Chattanooga’s food, drinks, and wonderful Southern hospitality.

Blessings always,

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“Good food is the foundation of genuine happiness.”

- AUGUSTE ESCOFFIER

George Mullinix, Publisher

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POUR

112 In the Spirit Local Barkeeps Share Show-Stopping Holiday Cocktail Recipes

128 Raise Your Glass Area Experts’ Top Wine Picks for 2023

PREP

132 Gourmet Kitchens Beautiful Spaces Ideal for Cooking

138 Batter Up 5 Local Chefs Present Their Best Batters

148 Party Prepping Area Chefs Share Their Top Tips for Feeding a Crowd

154 In a Pickle Tips & Tricks From Pickling Pros

Volume 30, Issue 2 • Annual Issue 2022

Publisher George Mullinix

Sales & New Business Development

Sales & Business Development

Cailey Mullinix Easterly

Amanda Worley

Creative & Art Director Emily Pérez Long

Sr. Graphic DesignMultimedia

Lauren Robinson

Managing Editor Christina Davenport

Editors

Director of Digital Marketing

Rachel Coats

Chelsea Risley

Catherine Smith

Mary Beth Wallace

Ruth Kaiser

Marketing Assistant Laci Lanier

Digital Marketing Assistant

Photographers

Emily Pérez Long

Flint Chaney Photography

Jimie Luangrath/

Creative Revolver

Philip Slowiak

Rich Smith

Madi Taylor

Ryan Dugger/ Creative Revolver

Ryan Long Photography

Sarah Unger

Vityl Media

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

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

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

Choose Chattanooga® –Chattanooga Resource & Relocation Guide®

Copyright, CMC Publications, LLC, 2011

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

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HEIRLOOM EATS

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

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

Photography by Rich Smith

“My mother, Patsy Lewis, made this cake for me on my birthday every year, without fail. Mom was always the first to sing happy birthday to me every year until she passed away. It’s a tradition I have carried on with my sons. This cake reminds me of a spice cake, and the glaze makes it so moist. One of Mom’s love languages was cooking, and I remember always having something sweet in the house. I love to bake and think of her every time I use her sifter, bowl, and pan. I have passed this recipe on to my sons and hope to be baking with my grand-twins soon!”

LISA MCBRYDE’S CARROT CAKE

For the cake:

• 2 cups granulated sugar

• 2 cups carrots, grated

• 1½ cups vegetable oil

• 4 eggs

• 2½ tsp. ground cinnamon

• 1½ tsp. baking soda

• 1½ tsp. nutmeg

• ½ tsp. salt

• 2¼ cups allpurpose flour

• 1 cup pecans, chopped

For the glaze:

• 1 cup granulated sugar

• ½ cup buttermilk

• 1 tsp. vanilla extract

• 1 Tbsp. light Karo syrup

• ½ lb. butter (I use a little less)

• ¼ tsp. baking soda

Preheat oven to 350°. In a large bowl, mix sugar, carrots, vegetable oil, and eggs. In a separate bowl, sift cinnamon, baking soda, nutmeg, salt, all-purpose flour, and pecans. Fold the dry ingredients into the wet ingredients and continue to mix thoroughly until combined. Grease and flour a 9x13 pan before pouring in cake batter. Bake cake for 30-35 minutes. While the cake is baking, start on the glaze. To do so, combine all of the ingredients in a sauce pot and bring to a boil. Cook for 3 minutes, stirring frequently. Once you remove your cake from the oven, poke 10-20 holes in it and pour over the glaze. Allow to cool before serving.

YIELDS 15-20 SLICES

Lisa McBryde with family

“My parents immigrated from India separately in the 1950s, and when I moved to Chattanooga with my husband, Dane, 30 years ago, we received such a warm welcome from the Indian community. I met Jayashree and Indu, and we ended up creating our own little family since we did not always have our own families around. We enjoy sharing our family recipes, and Indians are known for showing love by feeding each other. We eat together once a week, and this kulfi (Indian ice cream) recipe makes a regular appearance. Kulfi is a traditional sweet in India and is commonly sold by street vendors along the beaches.”

• 1 can condensed milk

• 1 can evaporated milk

• 8 oz. Cool Whip

KULFI

YIELDS 12-15 SERVINGS

• 1 cup mango pulp (available at local Indian stores)

• 10 black cardamom pods, ground

• Several strands of saffron

• Roasted pistachios or almonds, finely ground

In a large bowl or stand mixer, blend the three dairy items until the mixture is smooth. Add the mango pulp and stir once again until well combined before thoroughly incorporating the spices. Spread into a glass baking dish and sprinkle with pistachios or almonds. Freeze overnight and cut into squares when ready to enjoy.

Note: Unlike ice cream, kulfi is more of a solid, dense dessert similar to frozen custard.

SHEILA BOYINGTON’S MANGO

Sheila Chapnerkar Boyington (center) with Indu Tejani and Jayashree Sadanandan

“This recipe has been a mainstay in our family for decades. I remember my mother and grandmother making the Thanksgiving turkey when I was a kid, and my aunt also has made a few over the years. It has been delightful to see how each family member who cooks the turkey takes the recipe and makes a few changes to make it their own. This recipe is a gift of love. Every step requires patience and diligence, but the results are worth it. You will make memories for your family that will last a lifetime.” – June Chase

JUNE CHASE’S TURKEY & DRESSING

YIELDS 24 SERVINGS

For the stock:

• 22-24 lb. turkey

• 2 qts. water

• ½ onion

• 2 stalks celery + leaves

• ½ tsp. salt

• ½ tsp. pepper

For the dressing:

• 1 stick butter

• 1 large onion, finely chopped

• 5 stalks celery, finely chopped

• 1½ large packages

Pepperidge Farm herb stuffing

• 3 cups cornbread, crumbled

• 1 large package cornbread stuffing

• 1 bunch parsley, finely chopped

• 2 Tbsp. McCormick’s poultry seasoning

• ¼ tsp. salt

• 1 tsp. pepper

• 32 oz. carton chicken broth (only if needed)

For the turkey:

• ¼ tsp. salt

• ¼ tsp. pepper

• Vegetable oil

To make the stock, start by removing thawed turkey from its packaging and remove giblets from body and neck cavities; discard the liver. Place giblets in a stockpot and cover with 2 quarts of water. Add onion, celery, salt, and pepper. Cover and cook on low for 3 hours.

To make the dressing, melt the butter in a large skillet and sauté onion and celery until transparent. In a large pan or bowl, combine onion and celery mixture, herb stuffing, crumbled cornbread, cornbread stuffing, parsley, poultry seasoning, salt, and pepper. Slowly add warm stock (excluding giblets and vegetables) in ¼-cup increments until the mixture becomes sticky and clumps on a spoon. If more stock is needed, utilize chicken broth.

To assemble turkey, dry the inside and outside with paper towels and season the inside cavities with salt and pepper. Stuff the body with dressing mixture and use a large craft needle and thread to sew closed. Repeat with the neck cavity and tail. Place the turkey on a rack in a roasting pan, position wings, and tie legs together. Rub with vegetable oil and cover with a tent of heavy duty foil. Cook for approximately 6 hours - one hour at 350° and then reduce heat to 325° for remaining time. Make sure internal temperature reaches 165° and baste every 45 minutes. When done, remove dressing from cavities as soon as possible to avoid spoilage, and allow turkey to rest for 30 minutes before serving.

June and Dean Chase

“This recipe is from my husband’s fourth great-aunt on his mother’s side, and it was developed when all they had to use were wood-burning ovens. The original recipe also called for churning your own butter. His grandmother had to use trial and error for a long time to come up with how much flour to use, since they didn’t have that amount on the original recipe. They finally rested on 6 cups, and this dough will keep for up to a month in an airtight container in the fridge. It’s been such an honor to learn this recipe from the Samples family and help keep it alive!”

BROOKE RONGEY’S

CHRISTMAS COOKIES

YIELDS APPROXIMATELY 60 COOKIES DEPENDING ON CUTTER SIZE

• ¾ cup softened butter

• 1½ cups sugar

• 3 eggs

• 1 tsp. vanilla

• ½ tsp. lemon juice (optional)

• 1 tsp. baking soda

• 3 tsp. hot water

• ½-1 tsp. nutmeg

• 3 Tbsp. milk

• 6 cups plain flour

Combine butter, sugar, and eggs with an electric mixer. Once the mixture is well combined, add in vanilla and optional lemon juice. In a separate bowl or cup, dissolve the baking soda in hot water and add that to existing mixture. Add in nutmeg and milk, and mix until thoroughly combined. Begin to incorporate flour one cup at a time, and it’s helpful to use a dough beater attachment at this stage if you have one. Chill dough for at least 2 hours before rolling it out to a quarter inch on a floured surface and cutting out your desired cookie shapes. Bake at 350° for 15 minutes or until golden brown. Let cool and add icing if desired.

Brooke Rongey with family

SUSIE THOMPSON’S CHICKEN AND DUMPLINGS

YIELDS 15-20 SERVINGS

• 5-7 lb. hen (preferably with a lot of visible fat)

• 1 onion

• 4 stalks celery, halved

• 6 qts. chicken stock or broth + 1-2 qts.

for mixing

• 5 lb. bag White Lily plain flour

• Salt, to taste

• Pepper, to taste

In a 12-quart stockpot, add your hen, onion, celery, and broth and cook over medium-low heat for 2-3 hours or until vegetables are tender. Let cool and then remove hen and vegetables from broth. Discard the vegetables and debone the hen, making sure to remove the skin as well. Set hen meat aside.

Once ready to make the dumplings, create a clean, wide workspace on your countertop. Place a layer of flour around your workspace and add ½ cup in a small pile in the middle. Place another 1 cup of flour in a glass bowl and set aside. Making sure your stock is hot (but not too hot to handle), skim off the top layer of fat using a ladle and place in a bowl. Once settled, this should result in about 4-5 cups of liquid in the bowl with about 1 inch of golden, clarified fat floating on top. Quickly whisk the stock so that the fat becomes incorporated and pour 1 cup of the emulsified liquid into the bowl with the flour. The fat becomes separated from the stock rather quickly, so this is a job best for 2 people. As one person pours in the liquid, the other can use their hands to combine the ingredients until the mixture forms a paste. Add more liquid as necessary until all the flour is incorporated. Scoop the paste into the pile of flour on your workspace and knead it into a soft dough (roughly 6-8 times). Using a floured rolling pin, roll out the dough until it is nearly transparent and about 1/8-inch thick. Cut dough into ½ x 2 inch strips and use a spatula to transfer to a parchment-lined cookie sheet. Keep repeating this process until you have used up the bowl of stock, and be sure to add additional sheets of parchment paper between layers of dough.

To prepare the dish, bring the remaining stock to a boil and salt to taste. Add the strips of dough one-by-one to the stockpot and stir frequently to keep them from sticking to the bottom of the pot or each other. Add in hen meat and stir to combine. Turn heat down to medium and simmer for 30 minutes or until the dumplings are cooked through and plump, stirring frequently the entire time. Add additional broth as needed, and salt and pepper to taste. Serve within 2 hours of cooking and enjoy!

Note: The hen can be prepared the day before and the stock reheated the next day. Make sure to refrigerate both the stock and hen when doing this.

“Every year for Thanksgiving, my Grandmother Pearl would arrive at our house with a huge roasting pan full of piping hot chicken and dumplings. I learned to make them in 1979. It took a few trials (and a couple of failures) to get them just right, but now I’ve been making them every Thanksgiving for over 40 years. I even taught our daughter the prized recipe so she can continue the tradition. It makes me proud that my 96-year-old father is still able to eat the same chicken and dumplings that his mother used to make him when he was a toddler.”

Susie Thompson with family

“When I was 8, my grandma Graciela taught me how to make arepas. I used to wake up at 5 a.m. and make coffee for my grandma and grandad. My grandma noticed how much I liked making the coffee, so one of those mornings she asked me if I wanted to make arepas. I asked my grandma why we ate arepas all the time, and she said it was because they were fast (can be made in less than 5 minutes!) and you can just add any filling you want. Arepas have been a staple breakfast in our family for generations, and they bring our family together every morning. When my grandpa was alive, he used to make big meals in the house. He has been my inspiration, and that’s how I got my love for cooking.”

FRANCHESKA CERMENO’S

AREPAS

YIELDS 3 SERVINGS

• 2 cups water

• 1 tsp. salt

• 1 tsp. sugar

• 1 Tbsp. oil or lard

colored with annatto (optional)

• 2 cups pre-cooked cornmeal

Filling options: cheese, ham, beef, beans, eggs, chicken, sausage, plantains, sauces (such as nata, guasacaca, or sweet pepper sauce), etc.

Combine water, salt, sugar, and oil in a medium bowl. Gradually mix in cornmeal with your fingers until a soft, malleable dough forms. Create eight 2-inch balls and flatten each into a 3/8-inch patty. Coat the bottom of a large skillet with an additional teaspoon of oil and cook arepas over medium heat for 4-7 minutes per side or until golden brown. Transfer to a paper towel-lined plate. Once cool enough to handle, use a serrated knife to slice horizontally halfway through the arepa and add desired filling.

Francheska Cermeno with daughter Stella

“This recipe always reminds me of late summer – making the most of the last tomatoes and basil of the season as we transitioned into the olive harvest in Sicily, where I’m originally from. My mother would make it in late September while we harvested olives all day. It was always so refreshing and felt like an annual farewell to tomatoes until the next year. Now I enjoy sharing this and other Sicilian traditions with my wife’s family here in Chattanooga.” - Benedetto “Benny” Scaduto

BENEDETTO SCADUTO’S PASTA A PICCHIO PACCHIU

YIELDS 6-8 SERVINGS

For the pasta:

• 1 cup all-purpose flour

• 1 cup semolina flour

• 1 pinch salt + 4 tsp.

• 3 eggs

• 1 Tbsp. olive oil

For the sauce:

• 5 medium heirloom tomatoes

• ¼ cup olive oil

• ½ medium-size

yellow onion, diced

• 2 cloves garlic, minced

• 1 bunch basil

• 8 oz. fresh Caciocavallo cheese or Parmigiano

Reggiano, grated

• ½ pinch crushed red pepper

• 2 pinches salt

• 1 pinch black pepper

To make pasta, thoroughly sift together all-purpose flour, semolina flour, and a pinch of salt. On a clean surface, make a mound out of the flour mixture and make a deep well in the center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When the mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead the dough for 10-12 minutes or until smooth and supple. Dust dough and work surface with semolina as needed to keep the dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

To start the sauce, bring a large pot of water to a boil. Remove the core from the tomatoes, lightly score the skin, and put in boiling water for 10-15 minutes or until the skin begins to pull away from the fruit. Drain the tomatoes and let cool. Once cool, carefully peel the skin from the tomatoes, cut into small chunks, and set aside. In a large pan, heat olive oil over medium heat. Once the oil shimmers, add the onion and garlic. Cook until fragrant and tender. Add the tomato pulp with ⅓ of the basil leaves, ⅓ of the cheese, crushed red pepper, salt, and pepper, and let sauce thicken (about 30 minutes). Set aside.

Roll out the dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle. Bring water to a boil in a large pot and then add 4 tsp. of salt. Cook pasta until tender but not mushy. Al dente should take about 3 minutes depending on thickness (fresh pasta cooks much faster than dried pasta!). Drain immediately and toss with the sauce on medium-low. Add a few spoons of the pasta water, and cook for 2 more minutes, stirring occasionally. Serve immediately and garnish with the rest of the fresh basil and freshly grated cheese.

Benny Scaduto with family

Shareable Fare

Whether it’s splitting an appetizer to save room for the main event or ordering a side dish to indulge in additional flavors, sharing food can elevate your fine dining experience. Here, local restaurants display small plates that were made to share.

ROASTED ARTICHOKE

FRAZIER FIVE & DIME

ROASTED ARTICHOKE, CALABRIAN CHILI AIOLI

“The roasted artichoke is one of our feature dishes at the restaurant. In fact, it was one of the first conceived plates of Frazier Five & Dime. Perfect for sharing, the artichoke is grilled to achieve a level of char that deepens the flavor of this normally underutilized ingredient.” – Reed Trimble, Chef

PHOTO BY FLINT CHANEY PHOTOGRAPHY

FIGS & FETA EASY BISTRO

“This dish is a great example of utilizing the bounty of a season to highlight flavors that go well together. The sweetness of figs and the spiciness of arugula, balanced with fig leaf oil and great feta, make a late summer treat.” – Erik

Niel, Head Chef & Owner

PHOTO BY EMILY PÉREZ LONG

ARUGULA, WHEELER’S ORCHARD APPLES, THYME, ALMOND, WHITE GRAPE VINAIGRETTE, FIG LEAF OIL

CHILLED SEAFOOD TOWER

BRIDGEMAN’S CHOPHOUSE

LOBSTER, COLOSSAL SHRIMP, OYSTERS, JUMBO LUMP BLUE CRAB, ROASTED GARLIC LEMON AIOLI, BRIDGEMAN’S COCKTAIL SAUCE, HORSERADISH, TRADITIONAL MIGNONETTE SAUCE

“The Chilled Seafood Tower has something for everyone. Lobster, shrimp, oysters, and a crab salad with four sauces that pair perfectly with the dish allows you to mix and match to fit your tastes. We prepare it to serve two or four, so it’s a great starter for any party size.” – Chris Harwood, Food & Beverage Director at The Read House

PHOTO BY RICH SMITH

SAUTÉED SEA SCALLOPS

ST. JOHN’S RESTAURANT

CURRIED BUTTERNUT SQUASH PURÉE, WHEELER’S ORCHARD GRAPES, QUINOA, ARUGULA, ROASTED PUMPKIN SEEDS, PARSLEY OIL

“I have always thought that a perfect dining experience is about sharing - the joy of getting together with loved ones and friends to share flavors and memories, and to make new ones with each experience. One of my favorite things to do is to pass all the plates around the table so that everyone has a chance to enjoy every dish. Sautéed sea scallops are one of my go-to shareable dishes. Scallops are a great way to kick-start the palate, with a diversity of flavor that lends itself to every changing season.” – Patrick Sawyer, Executive Chef

PHOTO BY EMILY PÉREZ LONG

SMOKED SALMON TOAST

WOODEN CITY CHATTANOOGA

BEET RELISH, EGG MOUSSE, PICKLED RED ONION, WHIPPED CRÈME FRAÎCHE, FRESH DILL

“We love this dish because it combines refined ingredients and techniques, but it can be enjoyed casually as a shareable handheld item. We plate this separately on two halves of thick-sliced Niedlov’s sourdough, and we like to think sharing the Smoked Salmon Toast is the perfect way for two people to start their meal with us. It’ll leave you appreciating the fresh ingredients and flavors we’re known for, without spoiling your appetite for a second course.”

– Jon Green, Chef and Owner

PHOTO BY FLINT CHANEY PHOTOGRAPHY

BAKED FETA & SPICY MARINARA

“Baked Feta & Spicy Marinara is a classic American Italian shareable plate. You would find something very similar in the iconic restaurants of New York City. Sheep’s milk feta, red chili, and house marinara broiled together make a wonderful sauce with a warming flavor to enjoy with others.”

–

Oscar Ixcot, Chef

IL PRIMO

BAKED FETA, SPICY MARINARA, GARLIC CROSTINI

PHOTO BY FLINT CHANEY PHOTOGRAPHY

FRIED GREEN TOMATOES

WHITEBIRD

CORNBREAD - CRUSTED COLOSSAL GREEN TOMATOES, HOUSE - SMOKED PORK BELLY, PEPPER JAM, APPALACHIAN HEIRLOOM GRITS, FRIESE, LEMON VINAIGRETTE

“Dining these days, mini is more! The experience of smaller plates and shareable menus has become a trend amongst diners. Whitebird has a unique social dining environment and shareable menu where a group of people can be adventurous together and try out several small plates. Shareable menus combine the joy of sharing a meal with the thrill of trying something new. A fan favorite is our Fried Green Tomatoes.”

– Andrew Holmes, Vice President of Food and Beverage at Vision Hospitality Group

PHOTO BY FLINT CHANEY PHOTOGRAPHY

Your Trusted Real Estate Broker for Chattanooga

Bailey Bullard uses her knowledge of Chattanooga, family, and real estate to thoughtfully guide clients through every step of the buying, selling, and relocating processes. Along with her accomplished, trusted, and personally vetted team of experts, you can trust Bailey to have your and your family’s best interest at heart, always.

BURNT GEORGIA PEACH

THE CREAG

GEORGIA PEACH, WHIPPED GOAT CHEESE, CRISPY SPECK HAM

“Our Burnt Georgia Peach presents a moment of sweet and savory that pairs excellently with a bottle of bubbles for an elegant beginning to your dining experience at The Creag.”

– Michael Price, Executive Chef

PHOTO BY FLINT CHANEY PHOTOGRAPHY

SMOKED SALMON DIP HENNEN’S

IN - HOUSE SMOKED SALMON, FRESH DILL, CR È ME FRA Î CHE, LEMON ZEST, LEMON JUICE, AIOLI, VIDALIA ONIONS, CHOPPED CHIVES, CORNICHONS, DASH OF CAYENNE PEPPER

“Artfully crafted seasonal dishes begin with shareable plates. Slices of lightly toasted garlic butter baguette are garnished with the salmon dip and served family-style for our guests to enjoy. One of our favorite wines to pair with the smoked salmon dip is a sauvignon blanc. The fresh acidity of the sauvignon blanc cuts through the smoke and fattiness of the fish while cleansing the palate.”Justin

Haifley, Chef

PHOTO BY FLINT CHANEY PHOTOGRAPHY

Easy as Pie

When it comes to pie, the possibilities are endless. From a sweet dessert enjoyed à la mode to a savory main dish served for dinner, no matter how you slice it, there’s a pie recipe to suit the occasion. We asked six locals to share their go-to recipes when they’re craving a slice of homemade comfort. Making these delicious recipes is easy as pie!

PHOTOGRAPHY BY EMILY PÉREZ LONG

Snickerdoodle No-Bake Pie

Ingredients

For the pie filling:

• 1 (8 oz.) block cream cheese, softened

• 1½ cups powdered sugar

• ¼ cup heavy cream

• 1 tsp. vanilla extract

• 1 tsp. cinnamon

• 1 (8 oz.) package whipped topping, thawed

• 1 prepared graham cracker pie crust

For the crumb topping:

• ¼ cup packed brown sugar

• 2 Tbsp. flour

• 1 tsp. cinnamon

• 1 Tbsp. butter, chilled

Directions

In a mixing bowl, use an electric beater to beat together the cream cheese, powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth. Using a rubber spatula, fold in the whipped topping by hand until completely combined. Pour pie filling into the graham cracker crust and set aside.

SHANNON SPOTTS

In a small bowl, stir together brown sugar, flour, and cinnamon. Divide butter into eight squares. Using your fingers or a fork, work the butter into the sugar mixture, “pinching, squishing, and chopping” until it becomes coarse and crumbly. Cover pie with crumb topping and refrigerate 6-8 hours or overnight before serving.

“As a busy mom, making dessert sounds impossible – but not with this pie recipe! It has simple ingredients, is easy to make, and quick to whip up. Snickerdoodle is comforting and classic. This pie is perfect as a sweet pick-me-up during the week and impressive enough for a weekend party!”

Spinach, Bacon, & Roasted Tomato Pie

Ingredients

• 2½ cups fresh spinach

• 1 medium sweet onion, diced small

• 2 green onions, thinly sliced

• 2 Tbsp. canola/vegetable oil

• ¾ cup mozzarella cheese, finely shredded

• 1½ cups cottage cheese

• 1 cup cream cheese, cubed

• ¾ cup feta cheese, crumbled

• 1 Tbsp. dried Italian seasoning

• Salt and pepper, to taste

• 1 large egg

• 6 slices smoked bacon

• 2 Roma tomatoes

• 2 Tbsp. olive oil

• 1 cup melted butter

• 16 sheets phyllo dough, thawed

Directions

Roughly chop the fresh spinach, then steam, drain, and squeeze dry. Chop sweet onion and green onion – tops and white – and sauté in oil until

tender. In a large bowl, mix spinach, onions, cheeses, Italian seasoning, salt and pepper, and egg until thoroughly blended. Cook bacon and drain oil, pat dry, and chop to incorporate in the cheese mixture. Quarter and seed tomatoes, then place in a small sheet pan and drizzle with olive oil. Bake at 400° for 15 minutes. Remove from oven and small dice before adding to cheese mixture. Brush a 9x13 baking pan with melted butter. Line pan with 8 phyllo sheets, brushing each sheet with butter. Spread cheese mixture evenly over the top of the dough. Place the remaining sheets and repeat the process of brushing each layer with butter. Make sure the top layer is brushed, especially the edges. Bake at 375° for 40-50 minutes or until the top is golden brown. Allow the pie to cool for about 15 minutes to set before cutting.

“What I love about this recipe is the contrast between the creamy spinach and crispy phyllo dough. I love creamed spinach, but it lacks texture, and this pie will give you both. It’s great by itself and even better as a side dish to any protein.”

Buttermilk Pie

Ingredients

• 4 eggs

• 2 cups sugar

• 2 Tbsp. flour

• 6 Tbsp. melted butter

• 1 tsp. vanilla

• ¼ tsp. salt

• ¼ cup buttermilk

• 2 graham cracker pie shells

Directions

Preheat oven to 350°. Beat eggs, sugar, flour, butter, vanilla, and salt. Mix with a whisk thoroughly. Blend in buttermilk. Pour mixture into two 8-inch pie

shells. Bake for 45 minutes until pies are golden brown. Check to make sure a toothpick comes out clean.

“This is not a complicated pie, but it is exactly what you want with a cup of coffee after a big, loud meal with people you love. Buttermilk pie was my Uncle Alan’s

TOM POPE

contribution to Thanksgiving dinner, and like him, it’s straightforward and inviting. The taste grows more welcoming as the evening grows long, and the slightly crisp caramelization of the outer shell gives way to rich sweetness within. The recipe is about as basic as a pie can be, which is important, because it was likely being baked during cocktail hour. It is a good recipe to pass on to curious children, who could dip their toes into family tradition while more sophisticated things were still out of their reach.”

In

Memory of Alan Pope (1948-2022)

Chicken Pot Pie

AMY AMBROSETTI

Ingredients

• 3 Tbsp. olive oil

• 1 cup onion, finely diced

• 3 garlic cloves, minced

• 1 cup carrot, finely diced

• ½ cup celery, finely diced

• ½ cup whole kernel corn, drained

• 3 cups cooked chicken, shredded

• ¼ cup all-purpose flour

• 3 cups chicken broth

• Salt and pepper, to taste

• Thyme, to taste

• Parsley, to taste

• ¼ cup half & half

• 1 homemade pie crust, chilled

• 1 egg

• 2 Tbsp. water

Directions

Preheat oven to 425°. In large pot, combine olive oil, onions, and garlic over medium-high heat. Sauté until onions start to turn translucent, about 1 minute. Add carrots, celery, and corn. Cook until softened, about 8 minutes. Stir in chicken, then sprinkle flour over the top and stir until combined with vegetables. Pour in chicken broth and stir until thickened, about 5 minutes. Season well with salt, pepper, thyme, and parsley to taste. Add half & half, then stir and let bubble up and thicken, about 3 minutes. Pour filling into a 9-inch pie dish. Roll pie crust into a 10-inch diameter circle and place over pie filling. Use a sharp knife to cut 5-6 small slits in the top to allow

steam to escape. Whisk egg and 2 Tbsp. water together, and brush over the surface of crust. This egg wash will give the pie a nice goldenbrown color. Place pie in oven for 30-35 minutes. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

“This savory chicken pot pie is a family favorite in our house! It checks all the boxes for a warm fall dish. It’s loaded with nutritious vegetables and pairs well with roasted green beans. As a registered dietician, I feel it is important to incorporate recipes in your diet that nourish you, delight you, and fuel your body for the day. This recipe does it all by providing protein, carbohydrates, and a generous amount of vitamin A.”

Vegetarian Quiche

Ingredients

• ½ cup fresh spinach

• ½ cup mushrooms, sliced

• ½ cup tomatoes (grape or Roma work best), diced

• ½ cup broccoli, chopped

• ½ cup onion, diced

• ½ cup Velveeta cheese + extra for topping, shredded

• ½ cup cheese of choice + extra for topping, shredded

• Salt and pepper, to taste

• Seasoning blend (Mrs. Dash), to taste

• ½ block (4 oz.) cream cheese

• 1 cup heavy whipping cream (divided)

• 8 large eggs

• 2 deep-dish pie shells (readymade pie sheets or homemade crust, if you are ambitious)

Directions

Preheat oven to 350°. In a mixing bowl, combine spinach, mushrooms,

tomatoes, broccoli, onion, and shredded cheeses. Season with salt, pepper, and seasoning blend. Mix and set aside. In a second mixing bowl, cut and mix softened cream cheese with ⅔ cup heavy whipping cream. Gently mix until well blended (mixture will be lumpy). In a separate bowl, crack eggs and add salt and pepper and ⅓ cup heavy whipping cream. Whisk until blended. Combine egg mixture with cream cheese mixture until well blended. Set aside. Place pie shells on a baking sheet to avoid overflow. Fill each shell two-thirds of the way full with vegetable filling. Pour egg mixture over vegetable filling and use a fork to separate the filling, allowing the mixture to evenly coat

JEFF HILL

and cover the filling. Fill pie shell to the edge (the shell will appear full but will bake down). Use extra shredded cheese to sprinkle over the top of the quiche mixture. Use a pastry brush to lightly brush egg wash onto the outer pie crust to give it a golden finish. Bake for 45 minutes to 1 hour or until golden brown. Remove quiche from the oven and let cool for half an hour. Use a sharp knife to slice and serve. Enjoy!

“Quiche is a delicious savory pie that is appropriate as a side dish or a main course. There is no real ‘right’ way to make the filling for this dish, so be creative and add what you like. Quiche may include a variety of combinations of vegetables, proteins, and cheeses baked together in a custard-like egg filling. For this recipe, I am making it vegetarian.”

Apple Crumb Pie

Ingredients

For the crumb topping:

• ¾ cup brown sugar

• ½ cup flour

• ½ cup oats

• ¾ stick butter, chilled and cubed

• 1½ tsp. cinnamon

• 1/8 tsp. nutmeg

• Pinch of salt

• 4-5 medium apples (tart apples work best)

• ½ cup crushed pineapple

• 1 cup sugar

• ½ stick butter

• 1 Tbsp. cinnamon

• 1 tsp. nutmeg

• Splash of lemon juice

• 1 ¼ cup water (divided)

• 2 tsp. cornstarch

• 3 Tbsp. vanilla

• 1 prepared pie crust

Directions

Preheat oven to 350°. Prepare crumb topping by mixing brown sugar, flour, oats, butter, cinnamon, nutmeg, and salt until mixture crumbles. Keep cold until ready to use.

Thinly slice four medium apples – I love Granny Smith. In a medium pot, add apples, crushed pineapple, sugar, butter, cinnamon, nutmeg, lemon juice, and one cup water. Bring to a boil for 5 minutes. In a small bowl, add cornstarch and remaining water. Mix and pour slowly into boiling filling. Stir until thickened. Add vanilla and

RENITA JOHNSON

pour filling in pie crust. Add crumb topping on top of filling. Bake for 30-45 minutes or until golden brown. Serve with vanilla ice cream on top.

“Apple pie is such a staple in many families. What we enjoy about my apple pie is its flavor. Using a tart apple, like a Granny Smith, gives the pie a slightly tangy flavor, in addition to the sweet and warm cinnamon in every bite. This pie is set apart from simpler recipes because of the crunchy, nutty, and buttery topping that is baked on top. This amazing family tradition can create a fight for the last slice! If you want to impress your guests, add a scoop of vanilla ice cream or whipped cream for a richer, divine experience.”

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THE COSMETIC MARKET

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TUPELO HONEY CAFE

TWO TEN JACK

WILD HONEY HAIR STUDIO

YVES DELORME

BOW L E D OVER

From superfoods to comfort foods, there’s nothing more versatile than a meal in a bowl. This trendy way to serve meals has become increasingly popular in recent years for its convenience and aesthetic appeal, and some people swear that food just tastes better in a bowl. No matter what you love about food bowls, these five tasty recipes from local restaurants are proof that the trend is here to stay.

Photography by Vityl Media

TOTTO SUSHI & GRILL

Fire Blossom

Poke Bowl

YIELDS 1 SERVING

For the rice:

• 2 cups Japanese short-grain rice

• 2 cups water

• ¼ cup rice vinegar

• 4 Tbsp. sugar

• 1 tsp. salt

For the spicy tuna and spicy salmon:

• 4 oz. sashimi-grade tuna

• 4 oz. sashimi-grade salmon

• 6 tsp. sriracha sauce

• 2 tsp. spicy mayo

• 1 tsp. chili oil

• 2 tsp. scallions, chopped

For the toppings:

• ½ avocado, chopped

• ¼ cup red onion, chopped

• ¼ cup fried garlic

• ¼ cup edamame

• 1 Tbsp. masago

• Scallions, to taste

For the rice: Cook the rice in water until tender. While the rice is cooking, heat the vinegar, sugar, and salt in a saucepan and whisk until the sugar has dissolved. Transfer the rice to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula or rice paddle to mix the rice and vinegar. Let the rice cool for 1-2 hours until it nearly reaches room temperature.

For the fish: Chop the tuna and salmon into small cubes and mix with sriracha, spicy mayo, chili oil, and scallions.

For assembling the bowls: Add the rice to a bowl and top with avocado, red onion, fried garlic, edamame, and marinated tuna and salmon. Drizzle with spicy mayo and sriracha. Garnish with masago and scallions and serve with soy sauce on the side, if desired.

SHAWN LEE, EXECUTIVE CHEF

PHOTO BY RICH SMITH

www.McCoyHomes.com

423 668.0007

112 Jordan Drive, Chattanooga, Tennessee

The Business of Building

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

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

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

Billy McCoy President + CEO

Curry Cauliflower Bowl

YIELDS 1 SERVING

For the curry roasted cauliflower:

• 1 tsp. sambal

• ¼ tsp. sugar

• 2½ tsp. canola oil

• ¼ tsp. curry powder

• 1 pinch kosher salt

• 1 pinch black pepper

• 1 tsp. lemon juice

• 2 cups cauliflower florets

For the bowl:

• 2 cups spinach

• 1 tsp. garlic

• ¼ cup pickled red onion

• Curry cauliflower

• ¼ cup hummus

• ½ cup red quinoa, cooked

• ¾ cup roasted sweet potato, diced

• 5-6 oz. coconut broth

• ¼ cup pickled golden raisins

• ¼ cup fried chickpeas

• Cilantro leaves, to taste

• Chili oil, to taste

For the curry roasted cauliflower: Mix all ingredients except cauliflower together in a bowl. Toss together with cauliflower to mix well and coat the cauliflower florets completely. Lay out on sheet pans lined with parchment paper and roast in 375° convection oven for 15-20 minutes. Let cool.

For the bowl: Sauté spinach, garlic, and pickled red onion in oil, and prepare curry cauliflower. To assemble the bowl, spoon hummus into the base, then layer on quinoa, spinach mixture, curry cauliflower, and sweet potato. Pour coconut broth around the base of the bowl, then top with golden raisins, chickpeas, and cilantro. Drizzle chili oil into coconut broth to finish and serve.

MILK & HONEY

ELIZABETH CEJA, CHEF

Rabokki

YIELDS 1 SERVING

• 1 Tbsp. gochujang (Korean red pepper paste)

• 1 Tbsp. sugar

• ½ Tbsp. gochugaru (Korean red pepper flakes)

• ½ Tbsp. soy sauce

• 1 Tbsp. corn syrup

• 4-6 cups water

• 1 pack (200g) tteokbokki

(Korean rice cakes)

• 2 sheets eomuk (fish cakes), chopped

• 1 pack ramen noodles, any flavor

In a medium mixing bowl, add red pepper paste, sugar, red pepper flakes, soy sauce, corn syrup, and 1 cup of warm water. Stir to combine, then set aside. Pour 3-5 cups of water, depending on the amount of rice cakes and fish cakes you want, into a large pot. Add rice cakes, fish cakes, and ramen noodle seasoning packet. Once water begins to boil, add ramen noodles. After 2 minutes, break noodles up and add red pepper mixture. Cook for another 2 minutes until the sauce thickens, then serve.

HAN-MI

DAVID SHERRILL, OWNER

The One Smoothie Bowl

YIELDS 1 SERVING

For the base:

• 1 cup frozen banana

• ½ cup frozen cherries

• ½ cup frozen strawberries

• ½ cup frozen pitaya

• 1 oz. coconut water (or liquid of choice)

For the toppings:

• ¼ cup Southern Squeeze chocolate granola (or granola of choice)

• ½ cup fresh berries

• ¼ cup puffed rice

• 1 Tbsp. cashew butter

• ½ cup Southern Squeeze raw coconut yogurt (or plain yogurt of choice)

• Superfood sprinkles: coconut shreds, cacao nibs, hemp hearts, and bee pollen, to taste

Place all base ingredients in a high-speed blender and blend until smooth. Be sure to maintain a thick consistency. Scoop out into your favorite bowl. Add all the toppings generously. Enjoy.

KELSEY VASILEFF, OWNER

Weapon of Choice Bowl

YIELDS 1 SERVING

For the citrus marinade:

• ¼ cup lime juice

• ¼ cup orange juice

• 3 Tbsp. soy sauce

• 1 Tbsp. sesame oil

For the bowl:

• 4 oz. pulled pork, cooked

• 5 oz. ramen noodles, cooked

• 2 Tbsp. chili oil

• ⅓ cup citrus marinade

• Large pinch of Ninja Herbs (chopped cilantro, basil, mint)

• Small pinch of salt

• Pickled carrot, to taste

• Pickled red onion, to taste

• Green onion, to taste

• Shichimi Togarashi, to taste

For the citrus marinade: Combine all ingredients in a bowl and mix well. Set aside.

For the bowl: Heat up pulled pork, and add citrus marinade to taste but reserve at least ⅓ cup. Cook ramen noodles until tender, then strain and set aside. In a bowl, combine chili oil and ⅓ cup citrus marinade. Add noodles, Ninja Herbs, and salt, then stir to coat noodles. Place noodles in your entrée bowl, followed by pork, pickled carrots, and pickled onions. Garnish with chopped green onion, Ninja Herbs, and Shichimi Togarashi seasoning.

CLEVER ALEHOUSE

JEFF SCHWENKE, CHEF

PHOTO BY RICH SMITH

M A R I N A D ES

A SAUCY LITTLE MIX

Marinades are an easy way to make everyday meals a little bolder. A good marinade can tenderize and add moisture to your meat while infusing flavor beyond the surface level, ensuring that each bite is perfectly delicious. With these 6 recipes from local restaurants, you can skip the store-bought stuff in just a few simple steps.

Photography by Rich Smith

Ingredients

For the marinade:

• ⅔ cup sugar

• 1 cup sake

• 1 Asian pear

• 1 onion

• ½ cup garlic

• 1/8 cup ginger

• ½ cup sesame oil

For garnish:

• ¼ cup sesame seeds

• ½ cup green onion, chopped

ZAYA 1 9 4 3

A5 Wagyu Marinade

Yields approximately 4 cups

Directions

Whisk half of the sugar into the sake and pour onto the meat. Place Asian pear, onion, garlic, ginger, and sesame oil into a blender. Blend for 45 seconds or until smooth. Add the other half of the sake and sugar into the blender and blend until mixed well. Pour blended ingredients onto the beef and marinate for 3 hours before cooking. Garnish grilled meat by sprinkling sesame seeds and green onions on top.

SHAWN LEE, EXECUTIVE CHEF

MAYA N K I T C HEN

Pastor Marinade

Yields approximately ½ gallon

Ingredients

• 1 large tomato

• 1 medium-size red pepper

• 1½ ancho peppers

• 1½ guajillo peppers

• ½ large onion

• 1½ cloves garlic

• 3 bay leaves

• Pinch of thyme

• Pinch of saffron

• Pinch of achiote

• 1 pint pineapple juice

• ¼ cup lard

• 3 Tbsp. sesame seeds

• 3 Tbsp. pumpkin seeds

Directions

Blend tomato, red pepper, ancho peppers, guajillo peppers, onion, garlic, bay leaves, thyme, saffron, achiote, and pineapple juice until smooth, then pour into a large mix ing bowl. Over medium heat, pan-fry sesame seeds and pumpkin seeds in lard until the seeds are golden brown, then pour the contents of the pan into the blender and blend until smooth. Pour the pepper mixture back into the blender with the seed mixture and blend until incorporated. Let cool and use with your favorite protein.

Note: Leftover marinade can be stored in an airtight container for 1-2 weeks in the refrigerator.

BENJAMIN LEMUS, OWNER

S I D E T R A C K

Sherry Gastrique

Yields approximately 1½ cups

Ingredients

• 1 cup honey

• 2 cups sherry vinegar

• 1 Tbsp. garlic, minced

Directions

• ½ tsp. red pepper flakes

• 2 Tbsp. soy sauce

• ¼ cup butter, cut into small cubes

In a medium-size pot, cook the honey over medium heat until it changes color to an amber-brown hue, approximately 5 minutes. Add the sherry vinegar, garlic, red pepper flakes, and soy sauce and whisk together. Bring to a boil and reduce by half. Strain out the solids, then place the bowl over an ice bath to chill. When it is around 70-80°, whisk in the butter cubes so that they are emulsified into the sauce.

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CHATTANOOGAPROPERTYSHOP.COM

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423-664-1900 | 423-504-5006

*Each Keller Williams is independently owned and operated.

Lisa Brown & Diane Patty

Team Owners

ACROPOLIS

Ingredients

• ¼ cup lemon juice, freshly squeezed

• 1 Tbsp. Dijon mustard

• 4 garlic cloves, roasted or minced

• 1 Tbsp. dried oregano or fresh dill, minced

• Kosher salt, to taste

• Black pepper, freshly ground, to taste

• ½ cup extra virgin olive oil (preferably Greek)

Directions

Mix all ingredients aside from the olive oil in a large bowl or blender. While whisk ing briskly, slowly stream in olive oil to emulsify.

Note: Marinade can be stored in an airtight jar for up to 1 week in the refrigerator. Shake before using.

Ladolemono Yields ¾ cup

LLOYD GEORGE, CHEF

PHOTO BY EMILY PERÉZ LONG

BOATHOUSE R O T I S S E R I E & RAW BAR

Mignonette Yields ½ cup

Ingredients

• ¼ cup seasoned rice wine vinegar

• ¼ cup white vinegar

• 2 tsp. black pepper, freshly cracked

• 1 Tbsp. shallots, minced

• 1 Tbsp. parsley, chopped

Directions

Add all ingredients to a small container or serving vessel. Whisk together and serve cold over oysters.

JASON GREER, CHEF

HE L L O M O N TY

Spiced Yogurt Marinade

Yields approximately 4 cups

Ingredients

• 2 tsp. dry garam masala mix (Hello Monty makes a proprietary blend, but you can find a jar in the grocery spice aisle)

• ⅔ cup ginger, minced

• ⅓ cup garlic, minced

Directions

• 6 Tbsp. cilantro, chopped

• 6 Tbsp. parsley, chopped

• 1 tsp. salt

• 1 ½ tsp. sugar

• ¼ tsp. Aji-No-Moto

• 1⅓ cups buttermilk

• 1⅓ cups sour cream

Combine all ingredients in a food processor or blender. Lather chicken generously and marinate uncovered in the refrigerator for 24 hours.

BRETT NORTON, CHEF

Glorious Grits

SOUTHERN COMFORT FOOD FOR ANY TIME OF DAY

Whether grits are breakfast or dinner, side or main, they’re a meal that can bring up warm memories of home with family and friends gathered around the table together. Originating from a stone-milled corn dish commonly made by Native Americans, this simple comfort food can now be found on fine dining menus nationwide. Here, several Chattanooga locals share their go-to recipes and tips for a fantastic meal.

Photography by RYAN LONG PHOTOGRAPHY

Simple Cheesy Grits KELSEY KEENER, SEQUATCHIE

YIELDS: 8 SERVINGS

• 8 cups water

• 1 tsp. salt

• 2 cups RiverView Farm

stone-ground grits

• 1 tsp. black pepper

• 1 cup Sequatchie Cove Creamery

Cumberland or Coppinger cheese, shredded

Bring water to a boil and add the salt and grits. Immediately stir to keep grits from sticking to bottom and turn heat to low. The key to grits is to stir frequently – do not leave on stove longer than a few minutes without stirring or they will stick to the bottom of the pan. Once grits have reached the desired consistency, typically after 20-30 minutes, turn off heat and add pepper. Stir in cheese at the very end. Serve hot with bacon and eggs.

“Preparing grits is a weekend tradition for our family. Everyone chips in with stirring the pot, shredding the cheese, frying the eggs, and setting the table nice and pretty. It’s always a good reminder to appreciate what’s important in life: slowing down and spending quality time with those you love… and I think there is no better way to do that than sharing a meal together. Also I just love that this meal is 100% grown by us and our friends, rooted in the land below our feet – this is pure Southern comfort.”

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

REAL ESTATE PARTNER FOR LIFE.

Experienced & Successful

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

Real Estate, New Homes & Community Leader

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

Lifelong Clients & Happy Homeowners

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

Three Italian Cheese Creamy Grits

YIELDS: 4 SERVINGS

• 8 oz. high-quality pancetta, chopped into lardons

• 1 shallot, diced

• 3 cloves garlic, diced

• 3 cups chicken stock

• 1 cup coarse yellow grits

• ½ cup heavy cream

• 2 cups cheeses of your choice (Parmesan, mozzarella, and gruyere is my favorite combination), shredded

• Spring onion or chives (optional garnish)

Chop pancetta into lardons or smaller chunks. Sauté in a medium saucepan on low to medium heat until all the fat is rendered and the pancetta is crispy. Set aside pancetta. Remove the excess fat from the pancetta, leaving about 2 Tbsp. in the pan. Dice shallot and garlic. Add shallot to fat in pan and sauté over medium heat until soft, about 3 minutes. Add the garlic and sauté for about 1 minute. Add chicken stock to the pan and bring to a rolling boil before adding grits. Follow the directions on the grits package, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.

When the grits start to thicken, add heavy cream as necessary. Once the cream is incorporated, add the cheeses. Once the cheese is incorporated and melted, top with crispy pancetta and garnish with chopped spring onion or chives before serving.

“I travel so much, cooking at home is both a comfort and hobby – there is nothing quite like cooking something for your friends and family. Sometimes the most delicious dishes are made with simple ingredients. These grits are great on their own or as a side dish with grilled pork chops, fish, or shrimp.”

Cajun Shrimp & Grits VANITA FIELDS-APPLEBERRY, EAST RIDGE

YIELDS: 6 SERVINGS

For the Cajun shrimp:

• 5 strips of thick-cut bacon, chopped

• ⅓ cup red onion, chopped

• ½ red bell pepper, chopped

• ⅓ cup sun-dried tomatoes

• 3 green onions, chopped + additional for topping

• 1 Tbsp. garlic, minced

• 1½ lbs. raw shrimp, thawed, peeled, deveined

• 1 tsp. Cajun seasoning

• 1 tsp. garlic powder

• 1 tsp. salt

• ½ tsp. black pepper

• 1 cup half & half

For the white cheddar grits:

• 6 cups water or chicken broth for added flavor

• 1½ cups old-fashioned grits

• ½ cup sharp white cheddar cheese, grated

• ⅓ cup half & half

• Pinch of salt

For the Cajun shrimp:

Heat a large pan on medium-high heat. Add bacon and cook until brown and crispy and the fat has rendered. Remove bacon and reserve 2 Tbsp. oil; discard the rest. Add onion, bell pepper, sun-dried tomatoes, green onion, and garlic to the hot bacon fat. Cook for 3-5 minutes until tender. Add shrimp and spices. Cook until shrimp are no longer translucent and become bright pink in color, about 5 minutes. Add half & half and continue to simmer for about 8 minutes. Add any additional spices to taste.

“Before the pandemic, my family and I loved to go out for brunch. During the lockdown, which was such a dark time, I was looking for ways to bring joy and comfort to my family. We started having Jazz Brunches on Saturdays at home. We’d yell at Alexa to play jazz, and at the top of my menu were my Cajun Shrimp and Grits. Comfort in a bowl!”

For the white cheddar grits:

In a large pot on high heat, bring water or broth to a boil. Slowly whisk in grits. Cover and simmer for 20 minutes on low heat. When grits are tender, add cheese, half & half, and salt to taste. Stir until smooth and creamy. Keep warm.

To serve, spoon grits in a bowl, and top with shrimp mixture. Garnish with crisp bacon and green onion.

Honeyed Grits with Spiced Pears ZOE

YIELDS: 1 SERVING

• 1 medium pear, cut into ¼ inch slices

• 2 Tbsp. honey

• 1 orange, freshly juiced (about ¼ - ⅓ cup store-bought)

• ½ tsp. cinnamon

• 1/8 tsp. ground ginger

• ¼ tsp. salt + a pinch

• 2 cups water

• ½ cup steel cut yellow or white grits

• Toasted walnuts, chopped (optional)

In a small saucepan over medium heat, add pear slices, 1 Tbsp. of honey, half of the orange juice, cinnamon, ginger, and a pinch of salt. Stirring occasionally, cook until the pears are slightly soft but still have a crunch, approximately 4-6 minutes. Remove from heat and let cool.

“I enjoy cooking simple foods at home, and I like to use as many seasonal ingredients as I can. I don’t like oatmeal, so I usually use grits instead for any oatmeal recipes. This recipe can be adapted with any inseason fruit, like apples or blueberries.”

In a medium saucepan over medium-high heat, bring 2 cups of water, remaining half of orange juice, and ¼ tsp. salt to boil. Add grits to boiling water and turn down to medium-low heat. Cook grits for 14-16 minutes, stirring occasionally until grits are creamy with a small amount of bite. Remove from heat and stir in remaining tablespoon of honey.

Spoon grits into a bowl and arrange cooked pears on top. Drizzle remaining syrup from pears on grits and top with walnuts (optional).

*Note: You can make a large batch of these spiced pears and eat them all week – they’re good in the fridge for up to 5 days.

Savory Goat Cheese Breakfast Grits

YIELDS: 4 SERVINGS

For the grits:

• 4 cups water

• 1½ cups grits

• 2 Tbsp. butter

• ½ cup goat cheese (plain or herbed), sliced

• Pinch of sea salt

For the veggies:

• 1 Tbsp. olive oil

• 1 cup portobello mushrooms, sliced

• 4 cloves garlic, minced

• 2-3 cups loose leaf spinach

• Salt, to taste

Optional toppings:

• Bacon or sausage

• Eggs

In a pot on medium heat, combine water and grits and cook until water is absorbed and grits are softened, about 20-30 minutes. Add more water if needed. Once grits are fully cooked, add butter, sliced goat cheese, and salt. Stir until cheese and butter are melted.

While the grits are cooking, warm a pan with olive oil to medium heat. Sauté mushrooms and garlic until mushrooms are tender, about 5 minutes. Then add spinach and cook until slightly wilted. Add salt to taste.

Divide grits into bowls and top with veggies. If using bacon, crumble or slice 2 pieces per bowl. If using eggs, I suggest frying 2 eggs per bowl and placing them on top of veggies.

ASHLEY MAIN, OOLTEWAH

“Savory foods are some of my favorites for breakfast. I love making nontraditional foods for my family that are both nourishing and taste good. We are big adventurers and are always on the go, so it’s so important to fuel ourselves properly before hitting the trail, water, or whatever else we’re getting into that day.”

WORLD

Five Desserts AROUND

Food is a big part of culture, and there’s always something special about experiencing another person’s homeland or heritage through their cooking. Here, we’ve asked five local women to share a part of their culture with us through their favorite dessert recipes. Nothing brings people together quite like sharing a sweet treat!

Photography by Rich Smith

Dulce de Leche Milhojas (Argentine Napoleon Cake)

Carolina Liboreiro

Yields 12 servings

Ingredients

For the cake:

• 4 sheets puff pastry

• 3 cans (13 oz.) dulce de leche

For the meringue topping:

• 1 cup egg whites, room temperature

• 2 cups granulated sugar

• 1 pinch cream of tartar

Directions

For the cake layers:

Preheat oven to 400° and set the rack in the middle. Prepare the baking sheet with parchment paper.

Remove 1 sheet of pastry puff from the fridge at a time. Using a rolling pin, roll sheet to approximately 25 inches by 25 inches, then cutout 3 12-inch circles. The cake layers will be very thin. Prick with a fork.

Bake for 7-8 minutes, or until lightly golden, then allow to cool on a rack.

As soon as the cake layers are baked and out of the oven, place an 8- or 9-inch stencil on top of the cake layer and use a very sharp knife to cut around it. Repeat until you have 12 layers total.

For the meringue topping:

In a medium saucepan over medium-low heat, bring 1 inch of water to a simmer.

In the bowl of a stand mixer, combine the egg whites, sugar, and cream of tartar. Place over the simmering water and whisk constantly for 3-4 minutes or until all the sugar has dissolved. Remove from heat and place bowl onto a stand mixer fitted with the whisk attachment. Beat at high speed until glossy peaks form and the bowl is not hot, about 10 minutes. Use immediately.

To assemble the cake:

Put a small dab of dulce de leche on your serving plate and top it with the first cake layer. Press gently to adhere. Spread with a thin layer of dulce de leche, then cover with a second layer of cake. Repeat until all layers are stacked. Top with meringue and use a kitchen torch to toast the peaks.

“Argentine Napoleon cake is a cousin of the traditional French Napoleon or mille-feuille. It is made of crispy layers of puff pastry, sandwiched together with a delicious dulce de leche. This particular cake is often served on birthdays or for any family party. In Argentina, you can find it in any respectable pastry shop and many restaurants. If you like desserts and cakes, you will find plenty to make you happy in Argentina!”

Buñuelos

Yadi Rosales

Yields approximately 16 servings

Ingredients

• ¾ cup sugar (divided)

• 2 Tbsp. ground cinnamon

• 4 cups flour

• 1 tsp. salt

• 1 egg

• ½ cup vegetable shortening

• 1 cup warm water

• 3 cups vegetable oil (for frying)

Directions

Mix ½ cup sugar with ground cinnamon and set aside.

Pour the flour, remaining sugar, and salt into a large mixing bowl. Add egg and shortening and mix well. Add warm water a little at a time and mix until dough no longer sticks to your hands.

Transfer dough to a clean work ing surface and knead for 8-10

minutes until the dough becomes smooth and elastic. Let sit for 5 minutes.

Divide the dough into 4-centimeter balls, then let sit for an additional 5 minutes.

On a floured work surface, use a rolling pin to flatten each ball out into 8- or 10-inch circles.

Fry each buñuelo in vegetable oil over medium-high heat until both sides are golden. Place on a paper towel to absorb excess oil and sprinkle both sides with cinnamon sugar soon after each buñuelo is done frying. Enjoy with a cup of coffee or hot chocolate!

“This dessert is often made as a special treat during Christmas. This is my mother-in-law’s recipe and is my favorite dessert. She normally makes it for Christmas, but ever since we moved to Chattanooga, we no longer spend Christmas in Texas. Now, she makes it for us when she comes to visit in November, and it just makes us feel

Pakhlava

Amina Mammadova

Yields 8 servings

Ingredients

For the dough:

• 150ml milk, lukewarm

• 20g yeast

• 1 pinch salt

• 120g butter, melted

• 2 eggs

• ½ tsp. vanilla

• 450g flour

For the syrup:

• 2 cups sugar

• 300ml water

• 1 Tbsp. honey

• Juice of 1 lemon

For the filling:

• 400g walnuts, chopped

• 400g granulated sugar

• 1 Tbsp. ground cardamom

For decoration:

• Walnuts or almonds – 4 pieces

• 1 egg yolk, beaten (to glaze)

• 1 Tbsp. milk

Directions

For the dough: Add lukewarm milk, yeast, and salt to a mixing bowl and let yeast bloom. After 5 minutes, add melted butter, egg, and vanilla and mix well. Add 3½ cups of flour and mix until dough is soft and no longer sticky, adding more flour as needed. Knead dough for 5 minutes, or until smooth, then cover and rest for 15. Divide dough

into 8 pieces and roll as thin as possible, generously flouring, until you can see your hand through the dough. Repeat with remaining pieces of dough.

For the syrup: Add sugar, water, honey, and lemon juice to a medium saucepan and stir to combine. Bring to a boil and cook for about 2

minutes, or until the sugar is dissolved. Remove from heat and set aside.

For the filling: Coarsely chop walnuts and transfer to a large mixing bowl and add sugar and ground cardamom. Mix well to combine.

For the pakhlava: Preheat oven to 355° and set a rack at the center. Brush a 9x13 glass baking dish with butter. Place a sheet of dough in the dish and brush with butter, then repeat until you have 8 buttered layers of dough. Sprinkle a third of the filling onto the top layer. Add another 4 sheets of dough, brushing each with butter, then top with half of the remaining filling. Repeat once.

Finally, add 8 sheets of dough for the top layer, brushing each with melted butter.

Using a sharp knife and leaving a ½-inch solid border around the sides of the pan, slice the dough lengthwise into four 1½-inchthick columns. Then, make diagonal cuts every 1½ inches across the columns to create a pattern of diamond shapes. Brush the top layer gener ously with melted butter, and top each diamond of dough with a walnut or almond.

Bake for 30 minutes, then remove from the oven and reduce the heat to 300°. Brush with more melted butter, then bake for another 30-35 minutes until golden brown. If needed, cut along the creases again, then pour the syrup evenly over the pakhlava (it will sizzle

dramatically). Let cool completely, then cover with plastic wrap and let rest in the baking dish.

Note: Pakhlava can be served the same day, but you may also let it sit for the night and then serve the next day.

“Baklava (in Azerbaijani it is pakhlava) is a sweet of pastry, nuts, and honey popular across the Caucasus, Middle East, and eastern Mediterranean. Baklava from Azerbaijani cuisine will have anywhere from 10 to 12 layers of dough,

Tiramisu

Sally Stoneman, with Chloe Stoneman and Lori Randall-Stradtman

Yields 10-12 servings

Ingredients

• ¾ cup sugar

• 6 egg yolks

• 1 cup mascarpone

• 1 orange, zest and juice

• 2½ cups heavy whipping cream, divided

• 4 Tbsp. Kahlúa, divided

• 2 cups espresso (or very strong coffee)

• 2 (3 oz.) packages ladyfingers, toasted

• 1 Tbsp. confectioner’s sugar, sifted

• ¼ tsp. vanilla extract

• ½ cup semi-sweet chocolate, grated

• ½ cup cocoa powder

Directions

Beat sugar into egg yolks, then cook in a double boiler on low for 8-10 minutes, stirring constantly. Remove from heat, then whisk in mascarpone and orange zest and set aside. As that cools, whip 2 cups of heavy cream until stiff peaks form, then stir in 2 Tbsp. of Kahlúa. Fold into egg mixture.

Mix remaining Kahlúa and orange juice into espresso. Dip ladyfingers into espresso mixture and arrange to line the bottom of an 8x8-inch pan. Spread half of the cream mixture on top of the ladyfingers. Repeat for second layer.

Combine remaining heavy cream with confectioner’s sugar and vanilla extract. Whip until thickened, then spread over top. Sprinkle grated chocolate and cocoa powder over the entire surface.

Cover and refrigerate for at least 3 hours. Garnish with chocolate curls before serving.

Note: Tiramisu can be made up to 2 days before serving and is best after at least 1 day of refrigeration.

“Tiramisu is reserved for special occasions like Thanksgiving or Christmas in our family. Over the years, it has become a meaningful way for me to honor my Italian heritage while also having a nice treat. I love sharing it with my family and hope that my daughters will keep this tradition alive in the future.”

Flan de Queso Crema (Cream Cheese Flan)

Lorraine Hoffman

Yields 8 servings

Ingredients

• 2 cups sugar

• 1 can (12 oz.) evaporated milk

• 4 eggs

• 2 blocks (8 oz.) cream cheese, softened to room temperature

• 1 tsp. vanilla

Directions

Slowly add 1 cup sugar to aluminum cake pan over low heat until sugar is caramelized and a light golden color. Swirl caramelized sugar to coat the sides of the pan. Blend remaining ingredients, then pour into pan over caramelized sugar. Set the pan in a large, shallow baking dish with 1 inch of hot water. Bake at 350° for 1 hour until set and golden, then remove pan from water bath. Allow to cool, then cover and store in refrigerator. When ready to serve, turn flan over onto a serving platter.

“My mother served flan mostly during the holidays of Christmas and New Year along with other traditional Cuban and Puerto Rican dishes. My family always looked forward to this custard-like dessert! This dessert was a delightful reminder of our heritage. When I was 16 years old, my father and mother purchased this cookbook on one of their visits to Puerto Rico. My mother gifted it to me when they returned and expressed her desire for me to continue cooking these heritage dishes.”

PHOTO BY RICH SMITH

SPIRIT IN THE

Holiday time is the best time.

Between the decorations and gatherings with friends and family, it’s hard not to feel joyous during those special times of year … and then there’s the food and drinks – festive and tasty tokens that take the celebration to a whole new level. Here, area establishments share several showstopping cocktails so that you too can impress guests with your cheerful creations. Photography by Rich Smith

THE FAREWELL

By Carlie Soto at Moxy Chattanooga

1 oz. tequila

0.5 oz. pomegranate liqueur

0.5 oz. ginger liqueur

0.5 oz. honey syrup

0.5 oz. lime juice

4-6 mint leaves

Combine all ingredients into a shaker, and muddle the mint. Add ice to shaker and shake about 20 times. Pour into rocks glass over ice and enjoy!

ST. MICHEL ROYALE

By Chloe Wright at The Rosecomb

0.75 oz. PostModern Spirits Giniferous Gin

0.25 oz. finocchietto liqueur

0.5 oz. lemon juice

0.5 oz. blackberry syrup

2 blackberries

Sparkling wine

Add gin, finocchietto liqueur, lemon juice, and blackberry syrup into a cocktail shaker with ice and two blackberries. Shake vigorously for 8 seconds to combine. Double strain into a coupe glass and top with champagne before expressing a lemon peel over the drink’s surface. Slide a blackberry onto a sprig of rosemary and gently rest on the rim for garnish.

Valentine’s Day

LOVE POTION

By Jacob Nichols at Unknown Caller

1.5 oz. tequila

0.75 oz. amaretto

0.5 oz. grapefruit juice

0.5 oz. lime juice

0.25 oz. hibiscus syrup

1 barspoon of rose water

1 egg white

Add all ingredients to a tin and shake hard for 15 seconds. Add ice and shake hard again for another 10 seconds. Strain into a coupe glass. To garnish, spritz with rose water and layer crushed rose petals on top.

FRIDA ROSE

By Lena Allison at Taqueria Jalisco

1.75 oz. blanco tequila

2 oz. guava syrup

1 oz. Grand Marnier

1 oz. fresh squeezed lime juice

0.5 oz. rose water

In a cocktail shaker, add all ingredients along with ice and shake to combine. Strain into a champagne flute or other glass of your choice. You can also serve this drink neat or over ice, and rim your glass with Tajín seasoning for a bit of a kick.

5 POINTS

By Chandler Thomassen at Whiskey Thief

1 oz. Jamison Black Barrel Irish Whiskey

1 oz. Chattanooga Whiskey 91

0.75 oz. nocino

0.25 oz. chai reduction

Egg white (for cold option)

For the chai reduction, add 8 oz. of liquid chai concentrate and 5 oz. of gold turbinado or demerara sugar to a saucepan and bring to a boil, stirring regularly. Reduce heat and allow to cool. This will make enough syrup for several cocktails.

This cocktail can be enjoyed hot or cold. To enjoy hot, combine whiskeys, nocino, and chai reduction. Warm via your preferred method and serve in a mug. To enjoy cold, add whiskeys and nocino to a cocktail shaker with ice and shake to combine. Strain into a coupe glass. Dry shake (without ice) an egg white and chai reduction and strain on top of existing mixture. Garnish with a cinnamon tincture.

St . Patrick’S Day

KISS ME I’M WHISKEY

By Sara Serkownek at Chattanooga Whiskey

2 oz. Chattanooga Whiskey Cask 111

1 oz. Guinness syrup

0.75 oz. pomegranate juice

2 dashes Fee Brothers Aztec Chocolate Bitters

1 dash cardamom bitters

Add all ingredients to a shaking tin. Add ice and shake for 30 seconds to combine. Fine strain into a coupe glass and garnish with a clover or mint leaves.

RAGGED OLD FLAG

By Lukus Angelo at Flying Squirrel

1 oz. George Dickel No. 12

Tennessee Whisky

0.5 oz. Pilla Select Aperitivo

0.5 oz. simple syrup

0.5 oz. lemon juice

Egg white

In a cocktail shaker, add whiskey, aperitivo, simple syrup, and half of the lemon juice over ice and shake for 30 seconds to combine. Strain into a

coupe glass. Dry shake (without ice) egg white and remaining lemon juice and strain into the glass. This should give you a nice creamy layer for your garnish. To garnish, dip a straw into a reserve of blue curaçao and place your finger on the top of the straw to capture the liquid. Slowly release onto the top of the drink, creating a blue rectangle. Repeat the process using a reserve of aperitivo, this time drawing lines to complete your flag design.

Independence Day

ROCKETPOP

By Grant James at High Rail

1.25 oz. Cruzan Rum

0.25 oz. Malibu rum

0.25 oz. blue curaçao

0.25 oz. pineapple juice

0.25 oz. grenadine

Add both rums, blue curaçao, and pineapple juice to a shaker with ice. Shake for 30 seconds to combine. Pour into a Collins glass filled with ice. Slowly add the grenadine and allow it to sink to the bottom. Outfit a cocktail skewer with a blueberry and maraschino cherry and rest on the edge of the glass for a festive garnish!

PRETTY IN PUMPKIN

By Andrew Jacob at Wiseguy Lounge

1.5 oz. vanilla chai infused

Wheatley Vodka

0.5 oz. The Big O ginger

liqueur

1.5 oz. pumpkin cream syrup

1 oz. cold brew concentrate

0.5 oz. heavy cream

1 tsp. St. Elizabeth Allspice

Dram

Add all ingredients to a shaker tin with ice and shake. Strain into a pint glass with fresh ice and garnish with Bailey’s whipped cream, shaved baker’s chocolate, and a brandied cherry.

Halloween

THE DEAD SEA

By Raven Humphrey at Calliope

1.5 oz. rum

0.5 oz. mezcal

0.25 oz. Cocchi Americano

0.5 oz. beet juice

0.5 oz. orange juice

Add all ingredients to a cocktail shaker with ice and shake to combine. Rim a rocks glass with black sea salt and fine strain cocktail into the glass. Add a piece of dry ice for a festive touch.

HARVEST MOON

By Shelby Walker at Urban Stack

1 lemon slice

1 oz. Ole Smoky apple pie moonshine

0.5 oz. Rebel Yell 100 proof bourbon whiskey

1 oz. homemade cinnamon and clove spiced simple syrup

Apple cider

In a cocktail shaker, muddle a lemon slice before adding moonshine, whiskey, and simple syrup. Add ice and shake for 30 seconds to combine. Strain into a wine glass with fresh ice and top with apple cider until the liquid is about an inch from the top. Garnish with a frozen apple slice and a sprinkle of cinnamon.

SULLIVAN & CO.

By Drew Houts at STIR

For the cocktail:

2 oz. Four Roses bourbon

1 oz. spiced apple cider

0.5 oz. apple gastrique

1 oz. lemon juice

1 dropper Ms. Betters botanical foamer

For the apple gastrique:

½ cup rice wine vinegar

1 cup apple cider vinegar

½ tsp. salt

1 cup brown sugar

1 cup spiced apple cider

To create the apple gastrique, add all ingredients to a small pot and heat just below boiling, stirring to combine. Once the sugar and salt have been incorporated, simmer on low for 45 minutes. Allow to cool and strain into a container using a fine mesh strainer. To build the drink, combine all ingredients into a cocktail shaker filled with ice. Shake until properly incorporated. Remove ice and dry shake before straining into a coupe glass and garnishing with 2 whole star anise pods.

Marc Cromie, MD; Todd Levin, MD; Lee Perry, MD; Jennifer Patel, MD; Jessica Van Mason, MD; Hyman Kaplan, MD

SPIKED HORCHATA

By Lizzy Cruz at Mezcla Cocina Y Cantina

1 oz. rich cinnamon syrup

1.5 oz. RumChata

Cream Liqueur

1.5 oz. Herradura

Añejo Tequila

Add all ingredients to a shaker with ice and give it a hard shake for 10 seconds. Strain into a glass with fresh ice.

Top with fresh grated nutmeg and grated Abuelita Mexican chocolate. Garnish with a cinnamon stick, sugarcoated cranberries or raspberries, and a piece of fresh mint.

JACK FROSTY

By Cassie Ball at Ooltewah Whistle Stop

1 cup ice

2 oz. pineapple juice

1 oz. coconut cream

1 oz. blue curaçao

1 oz. coconut rum

To create the white layer, add ½ cup of ice, pineapple juice, and coconut cream to a blender and blend until smooth. For the blue layer, combine remaining ½ cup of ice, blue curaçao, and rum to a blender and blend until smooth. To serve, roll the rim of a hurricane glass in corn syrup followed by coconut flakes, and layer blue and white mixtures for desired effect. Garnish by adding whipped cream, blue rock candy, and a blue sour belt strip.

RAISE YOUR GLASS

ALISON MATERA, WSETDIP General Manager Riverside Wine & Spirits

SPARKLING

Domaine De L’Espérance Christian Etienne Cuvée Tradition Brut NV

Champagne, France

The “Tradition” is a very expressive champagne from the Christian Etienne house where the fruitiness of the pinot noir dominates. Etienne is a traditional man trying to do what it takes to keep his tiny nine hectares – located in the town Aube – producing extraordinary fruit. The vines are sturdy, digging deeply into the pure limestone and chalky soils surrounding the house, and they are meticulously cared for. This wine features a classic champagne nose, terrific body weight, elegant mousse, and long finish. Champagne is finally getting the recognition it deserves as a brilliant food wine.

WHITE Cantina La-Vis Dipinti Sauvignon 2021

Trevenezie, Italy

This sauvignon blanc is grown in particularly suitable areas of high ground at the mouth of the Cembra Valley, where the daily temperature ranges help to preserve the grape’s aromatic qualities (for now). It produces clean wine with hints of green, possessing an intense bouquet reminiscent of elderberry, peach, and ripe fruit. On the palate, it’s zippy and medium-bodied with a savory mineral taste and a splendid finish of ripe fruit. This wine’s quality comes from hard work, including manual harvesting in late September and soft pressing in an inert environment. This is my favorite go-to white wine at the moment – lots of flavor at a great price!

RED

Les Darons Languedoc by Jeff Carrel 2020 Languedoc, France

Grenache and Carignan have long been cultivated in Southern France and represent the “forefathers” of the Languedoc appellation’s red wines. Les Darons – made with 75% Grenache, 20% Syrah, and 5% Carignan – is an homage showcasing these classic varietals, and it’s accessible with lots of character. Packed with ripe, red, and dark fruit aromas, this Languedoc red has plenty of spice and a streak of underlying minerality. Red wines from this region can often deliver great quality for the money, and this one is no exception.

ROSÉ Château Fontanche Les Uyeres Rosé 2021

Saint-Chinian, France

Sitting happily in the foothills of the Cévennes is the Saint-Chinian appellation, one of the most prestigious of the Languedoc region of France. Here, the vines of the Château Fontanche are planted on the region’s limestone plateau – and the result is their spectacular rosé, made of 40% Grenache, 40% Syrah, and 20% Cinsault. This handcrafted wine is pale pink in color with aromas of white flower, fresh red fruits, apples, and peaches. On the palate, the wine is fruity, bright, dry, and refreshing, with a smooth texture and a lively fruity finish. I love drinking rosé year-round; it’s very versatile and food-friendly.

A few of the Chattanooga area’s experts share their top choices for wine in 2023 – plus, tips on how to pair, pour, and savor flavor like a sommelier.

BRIAN BULLARD Wine Manager Imbibe Chattanooga

SPARKLING

La Collina Quaresimo Lambrusco dell’Emilia

Emilia-Romagna, Italy

Lambrusco, the sparkling red wine of northern Italy that sold its soul to the sweet wine-drinkers of the 1970s, seems to be making a comeback! Once likened to cola, producers are again making dryer, more refined, complex wines. Quaresimo, from the agricultural coop La Collina, is a bone-dry Lambrusco made from all biodynamically farmed vineyards. The light, “frizzante”-style bubbles and the bright acidity complement the lightest pasta sauce, and the tannin structure, dark fruit notes, and full body hold up to anything you can grill. Whether you’re taking wine to a friend’s house or hosting a formal wine dinner, Quaresimo is sure to impress.

WHITE Tablas Creek Vineyard Roussanne 2020

Paso Robles, California

Based in the Adelaida District west of Paso Robles, Tablas Creek is a joint venture between the Haas family of Vineyard Brands and the Perrin family, proprietors of Château de Beaucastel. Tablas Creek’s 2020 Roussanne is a stunning example of what is being done in California with Rhone varieties. On the palate, this wine is rich, full-bodied, and complex with notes of pear, honeysuckle, and tropical fruit. It’s a perfect match for hearty shellfish or roasted root vegetables!

RED

Lecointre Rue du Pineau d’Aunis 2020

Loire Valley, France

Pineau d’Aunis, also known as Chenin Noir, was once a grape praised by European monarchs. Now it lives in relative obscurity as a blending grape for the rosés and sparkling wines of the Loire Valley. The Lecointre family, however, has produced a breathtaking single-variety expression of the grape from their estate in Champ-sur-Layon. On the nose, primary notes of strawberry and raspberry give way to cigar tobacco, cedar, pine, and truffle. On the palate, black pepper and baking spices join the aforementioned chorus. It is light-bodied and low tannin – blurring the line between accessible and complex.

ROSÉ House of Brown Rosé 2021 Lodi, California

From Brown Estate, the first Black-owned winery in Napa, comes the House of Brown project – a line of Lodi wines more accessibly priced, produced by women of color, and certified sustainable per the “Lodi Rules.” This vibrant, dry rosé is 75% Zinfandel, 20% Muscat Blanc, and 5% Viognier. I’m an absolute sucker for aromatic white grapes, and the addition of both Muscat and Viognier make this rosé come to life. A bouquet of floral notes leap out of the glass before you’re even done pouring it. On the palate, the wine is light and refreshing with playful acidity and notes of blossom, lime, lemon rind, kumquat, and white peach – it’s easily the best rosé I’ve had this year!

SPARKLING

Pol Roger Brut Réserve NV

Champagne, France

Pol Roger takes extreme pride in more than 160 years producing some of the world’s finest Champagne. Founded in 1849, Pol Roger is one of only a few Grande Marque Champagne houses that remains family owned and operated. This is a wonderful Champagne to serve to your guests – a true balanced expression of the three grape varieties allowed by law. It has rich apple fruit along with a zip of lemon zest and just a hint of juicy tangerine. The palate is round but fresh, and it has a long, steely finish that leaves you wanting another sip.

WHITE

Domaine De La Tourmaline Muscadet 2020

Loire Valley, France

Muscadet is a dry white wine from the Loire Valley region in France and is named for the area the wine is grown. The area is in the most westerly region of the Loire, on the Atlantic coast of Brittany, and is the largest white wine appellation in France. Domaine De La Tourmaline is an incredible value Muscadet – it’s a simple, affordable wine that packs a power punch of flavor. On the nose, you’ll encounter oyster shells, lemon, and cantaloupe. This wine is medium-bodied and bone dry on the palate, with more citrus and melon flavors alongside accents of tart green apple, and amply framed by steely minerality.

RED

L’Aventure Côte à Côte 2019

Paso Robles, California

L’Aventure Côte à Côte is a Grenache-dominated blend with Mourvèdre and Syrah that is aged in partially new French oak. This is a unique California red blend that only gets better as the wine opens up. The Wine Advocate states that “the 2019s are some of the finest wines they’ve tasted at this estate and have a rare mix of power and vibrancy … precision on the palate.” This red is polished and refined with a juicy core that showcases flavors of raspberry, dark cherry, and a touch of spice. Production is limited on this wine, so be sure and grab a bottle if you can. It drinks great now but can age for another 15 years.

ROSÉ

Tablas Creek Patelin de Tablas Rosé 2021

Paso Robles, California

Tablas Creek is a pioneer of California’s Rhone Movement that was founded by a friendship between two international leading wine families. The winemaking is a balance of Paso Robles techniques and traditions that were inherited from the Rhone Valley. Patelin de Tablas is what they consider their “neighborhood wine.” It is cultivated with a direct-press Grenache with additions of Mourvèdre, Counoise, and Syrah aged in stainless steel. This rosé has an explosive nose that leads to a focused palate that is well balanced with mineral and ripe red fruit notes.

LAUREN LAMACCHIA Fine Wine Manager Athens Distributing

Prep

PHOTO BY SARAH UNGER

Radiant & Refined

1 The beautiful tile work in this kitchen features Jeffrey Court Statuario marble in 4x8 subway tile, adding brightness to the kitchen beneath the undercabinet lighting. The accent tile featured on the stove backsplash is also Jeffrey Court Statuario marble, laid in a herringbone mosaic style with marble pencil trim. Its colors perfectly complement the rest of the kitchen.

2 The appliances featured in this kitchen are ideal for anyone who loves to cook at home often. Nestled into the countertop is a Wolf range, and the bisected inset fridge and freezer provide ample space for storing produce and other grocery items.

3 The cabinets beneath the prep island counter are painted in a cool shade of Fog, which, along with the stainless-steel

appliances, gives a sleek offset to the kitchen’s white motif. The double-stacked upper cabinets reach the ceiling, with some featuring glass-front cathedral mullion doors that allow for a glossy dish display.

4 A pair of immaculate white islands is showcased in the center of this expansive kitchen, which provides plenty of room for entertaining guests. The quartz countertops serve as great work surfaces for prepping any kind of meal, from Saturday morning breakfast to an all-day Thanksgiving dinner.

5 The prep island shown here adds heightened convenience to any kind of kitchen work. The deep sink, inset cutting board, and built-in colander keep everything a home cook might need to prepare fresh, healthy meals within arm’s reach.

TILE: LOUISVILLE TILE

APPLIANCES & LIGHTING: FERGUSON

BUILDER: AMBROSETTI CONSTRUCTION

CABINETRY: CLASSIC CABINETRY

COUNTERS: ROCKY TOPS CUSTOM COUNTERTOPS

INTERIOR DESIGN: KP DESIGNS

1 Along one wall, slab-style perimeter cabinetry has been designed around large windows, allowing stunning views of the Tennessee River to steal the show. The custom glaze on the stained maple creates a luxurious finish with plenty of character.

2 Appliances are the backbone of any kitchen, and home cooks will revel in this kitchen’s impressive suite. In addition to top-of-the-line Thermador appliances, including a 48-inch gas cooktop, double electric wall ovens, undercounter refrigerator drawer, and built-in coffee system, a 36-inch column Dacor refrigerator and freezer come with all the bells and whistles.

3 As eye-catching as they are functional, this kitchen’s pure white quartz countertops feature a touch of gray veining and a waterfall edge on the islands. With clean lines and

no seams, the look is both sleek and modern. The same pristine quartz also serves as the kitchen’s backsplash, which travels up to the room’s ceiling.

4 In the center of the room, two spacious islands make it easy to cook and mingle. One island comes equipped with stool seating, while the other – which boasts the kitchen’s second sink – is intended for food preparation. Even more storage space is available thanks to each island’s set of drawers, painted a rich gray to provide subtle contrast to the perimeter cabinetry.

5 Honey bronze finishes are the icing on the cake in this warmtoned space. From the cabinet pulls and pot filler faucet to the twin chandeliers and wall sconces, these finishes add the perfect splash of color and further contribute to the kitchen’s inviting atmosphere.

CABINETRY: SCARLETT’S CABINETRY

CABINETRY DESIGN: JACKIE HOWARD, SCARLETT’S CABINETRY

APPLIANCES, LIGHTING FIXTURES, AND PLUMBING FIXTURES: FERGUSON

ARCHITECT: LAUREL POWELL

ARCHITECTURE + DESIGN

BUILDER: BOBBY CRONAN, KINSTON SOUTHERN PROPERTIES

COUNTERTOPS: SMOKEY MOUNTAIN TOPS

TILE: THE TILE STORE

(423) 756-8555

SCARLETTSCABINETRY.COM

(423) 756-1354

THETILESTORE.NET

700 OVERBRIDGE LANE, CHATTANOOGA, TN 37405 (IN NORTHSHORE OFF CHEROKEE BLVD.)

700 OVERBRIDGE LANE, CHATTANOOGA, TN 37405 (IN NORTHSHORE OFF CHEROKEE BLVD.)

Warm & Welcoming

1 Rich cherry inset cabinetry immediately sets the tone of this traditional, yet transitional kitchen. The double-stacked upper cabinets extend to the ceiling and can be used to tuck away seasonal or rarely used items. Glass panels and open shelving have also been incorporated into the cabinetry design, allowing complete versatility when it comes to kitchen décor.

2 Timeless, functional, and brimming with warmth and rustic appeal, brick wraps the walls and serves as the eyecatching backsplash in this kitchen. Brick backsplashes are well-loved for their durability, able to guard against the messiest spills and splatters.

3 If the kitchen is the heart of the home, then the raised barheight peninsula is the heart of

this kitchen. Sporting Typhoon Bordeaux granite countertops, the peninsula acts as a prep space and as a room divider – separating the kitchen from the entertaining while still allowing the cook to engage with family and guests.

4 Ambient lighting plays a key role in adding design flourish to this kitchen. Just above the peninsula hang two industrial pendant lights, which further the intricate style while bringing in another layer of light to the space. Installing plenty of under-cabinet lighting also helps to brighten the room and its dark finishes.

5 The kitchen’s custom hood was designed to match the aesthetic of the cherry cabinetry –creating a continuous visual flow. To supply emphasis and variation, the range hood cabinet has a small shelf that could display artwork or décor, if desired.

CABINETRY: CLASSIC CABINETRY

CABINETRY DESIGN: KRIS KEITH, CLASSIC CABINETRY

APPLIANCES, LIGHTING FIXTURES, AND PLUMBING

FIXTURES: FERGUSON

BUILDER: DEXTER WHITE CONSTRUCTION

COUNTERTOPS: GRANITE WAREHOUSE

INTERIOR DESIGN: LYNN LEPCIO

5 LOCAL CHEFS PRESENT THEIR BEST BATTERS

Batter Up

Great for more than just breakfast, batters are also used in many of your favorite pub fare, appetizers, and even sweet treats! They’re versatile, delicious, and easy to make in big batches. Here, we asked local chefs to demonstrate their best batters – whether you’re looking for something new to make for weekend brunches or backyard dinner parties, these recipes are sure to be home runs.

Photography by Sarah Unger

BEER - BATTERED MAHI FISH TACOS

Servings: 8

FOOD WORKS

BY TROY SUTTON, EXECUTIVE CHEF & PARTNER

Ingredients

• 1½ lbs. mahi fillets

• Oil, for frying

• 1½ cups self-rising flour

• ¾ cup corn starch

• ½ Tbsp. baking powder

• 1 pinch salt

• 2 eggs

• 9 oz. beer

To assemble:

• Flour tortillas, grilled

• Cilantro lime slaw

• Sesame chile sauce

Directions

Prepare fish by cutting into ½-inch thick and 3-4-inch-long strips and keep cool until ready for frying. Heat oil to 350° using an electric skillet, fryer, or a heavy-bottomed pan on the stove with a thermometer.

Combine all dry ingredients in a large bowl and mix well. In a separate bowl, whisk eggs together until smooth, then add to dry ingredients. Slowly whisk in beer until the mixture has reached a pancake batter consistency.

Working in batches, coat each strip of fish in batter and immediately drop into hot oil. Fry until crisp and golden and cooked through, about 3 minutes. Remove from oil and transfer to a paper towel to drain. To create the dish, add fish to grilled tortilla, top with slaw, and drizzle with sesame chile sauce.

FRIED GREEN TOMATOES

Servings: 8 tomato slices

CHAMPY’S

BY ISRAEL PARDO, CHEF

Ingredients

• 8 large slices of local, fresh green tomato

• Champy’s homemade breading (a secret combination of flour, cornmeal, black pepper, salt, and Champy’s Secret Seasoning)

• 1 bowl local, farm-fresh buttermilk

• Oil of your choice, for fryer (we use vegetable)

Directions

Drop tomato slices in breading; allow to dry. Dip slices into buttermilk, then drop back in breading to coat. Drop slices immediately from the second batter to a fryer filled with the oil of your choosing. Fry at 350° until golden and crispy. Serve fresh with a side of ranch.

PERFECT PANCAKE MIX

Servings: 9 pancakes

BY OCIA HARTLEY, OWNER & CHEF

*This recipe uses grams as its unit of measure, so a scale is a must for perfection.*

Ingredients

• 320g all-purpose flour

• 32.5g white sugar

• 11g baking powder

• 3.5g baking soda

• 6g kosher salt

• 0.5g malt powder (optional)

• 66g eggs

• 325g whole milk

• 59g buttermilk

• 50g sunflower oil

• 3.5g vanilla paste or extract

Directions

*Note: I recommend weighing all of the ingredients – this is exactly how we do it at the restaurant, and the pancakes are always perfect. Mix all of the dry ingredients together in one bowl. Mix wet ingredients in a separate bowl. Pour the dry into the wet and stir until just mixed with lumps, and let sit for 5-10 minutes.

In a pan on medium heat with just a touch of oil or butter, scoop ⅓ cup of batter and drop into pan to make a 4-inch pancake. Add toppings like blueberries, chocolate chips, sprinkles, and/or nuts – this batter holds up to anything you want to put in it.

Cook for about 3-4 minutes per side, depending on how large you want your cakes to be. Wait for a few bubbles to form before you flip. Leftover pancakes can be frozen and reheated for later.

SYRUP & EGGS

OLD - FASHIONED WAFFLE CONES

Servings: 12 cones

THE ICE CREAM SHOW

BY LARRY BRODEUR, CHEF

Ingredients

• 1 lb. The Ice Cream Show’s Special Waffle Mix

• 1 1/8 cups cold water

Directions

Add half of the water to the dry mix in a bowl. Mix using a whisk until smooth, or use an electric mixer on low speed for 1 minute. Add the remaining water and

whisk until smooth. Let batter stand for 10 minutes, then stir.

Pour 1/8 cup of batter on a seasoned waffle cone iron, and bake at 400° for about 90 seconds. Remove waffle from iron and form cone immediately, making sure to pinch the tip closed. Rest cone on its side in a dish or standing up in a cup and let cool.

CORNMEAL BATTERED OKRA

Servings: 4

HOUSE BY ANDREW HUNTER, CHEF

Ingredients

• ½ lb. fresh okra

• Oil, for frying

For the seasoned flour:

• ½ cup flour

• 1 tsp. salt

• ½ tsp. paprika

For the cornmeal tempura batter:

• 1 cup flour

• ½ cup cornstarch

• ½ cup cornmeal

• 1 Tbsp. salt

• 1 cup cold soda water

Directions

Prepare the okra by trimming the stem end and splitting in half lengthwise. Keep cool until you are ready to begin frying. Heat oil to 350° using an electric skillet, fryer, or a heavy-bottomed pan on the stove with a thermometer.

Combine all the ingredients for the seasoned flour in a large mixing bowl and mix well. Set aside. Combine the dry ingredients for the tempura. At this point, you can either add the soda water to the dry ingredients in a mixing bowl, or you can add the soda water to a blender and then add the dry ingredients (I like to use the blender). Mix well. I usually add a piece of ice to keep the batter very cold. Pour the batter

into a dish or bowl deep enough to dip the okra in the batter.

Dredge the okra in the seasoned flour, then coat with the batter.

Let any excess batter drip off before transferring the okra into the oil, a few pieces at a time. Fry until light golden. Remove from oil and transfer to a paper towel. Repeat this process in batches until you have all the okra you want to eat.

Season with salt and serve immediately. We like to serve ours with a spicy ranch that we call “Forbidden Valley” – and we always say it with a spooky voice.

Party Prepping

AREA CHEFS SHARE THEIR TOP TIPS FOR FEEDING A CROWD

In the South, we love a good party, be it a birthday celebration, holidaycentric affair, or “just because” kind of gathering. And if you’re the host, you are single-handedly responsible for party prep, decorating, food, and cleanup – no pressure! However, as you’ll soon learn, feeding your guests doesn’t have to be stressful or time-consuming. Keep reading for some expert party prepping advice from local chefs and restauranteurs!

“When planning for a gathering, start with a simple menu including cold cuts, a cheese display, and fruits. You might also consider serving a main dish that can be prepared the day before then reheated, such as a carving roast with roasted veg etables. Don’t forget the sweets – an assortment of jams with brioche bread is always a crowd-pleaser. Simplify cleanup with a visit to the party store, where you can select some elegant (and disposable) china, stemware, and silverware. You might want to include an extra-large trash can and encourage guests to throw their trash away, saving you from time-consuming tidying.”

“When I have a big party to prepare for, no matter the occasion or dish, I start with organization. Starting with everything in order and in place makes my ability to make a lot of food so much easier and more fun. This is something I learned early in my career running our food truck – if everything is in its place and prepped with the end product in mind, I always have more fun and find enjoyment in the process. Knowing what my workload looks like always puts me in a better state of mind and makes the recipes and techniques better in the long run. Having the ability to work without stressing about what comes next is a freeing feeling and one I love to work with. Being organized is key to a successful event, especially when cooking or baking for loved ones is involved.”

Justin Bennett, Owner, Pizzeria Cortile

Philippe Gehin, Chef, La Cabriole French Restaurant

“When hosting a large party, preparation is key. A finalized menu should take into account the guest and any allergies or dietary restrictions. We have found that a buffet-style setting is the easiest way to serve a variety of menu items. The use of different types of serving and/or chafing dishes will allow you to create a display of foods that appeal to a wide audience. White dishes highlight food extremely well. Tiered serving platters, chrome chafing dishes, and glass drink decanters are a good base for your display. Table accents can be used to incorporate a theme or holiday season. Readily available accents can be as simple as flowers, branches, magnolias, tablecloths, candles, or crystals. People eat with their eyes first. Food that is visually pleasing as well as great-tasting makes it a fun time for all.”

“Cheese is always a great addition to a party! One thing to keep in mind when getting a spread together for a large party is to not overdo it. We always recommend you keep your selection to no more than four cheeses and a couple of meats for your guests. This keeps things easier in terms of setup, but its main function is to not overwhelm the palate. Put your harder cheeses out in bite-size pieces and stick a spreader in your soft cheese, put out your sliced meats and accoutrement (nuts, fruit, bread, jam), and you are ready for a good time.”

Jesse Watlington, ACS CCP, Owner,

Shop

“When it comes to the holiday season and serving large parties, braising is best! I like using beef (short rib, chuck roast) because of the minimal cleaning required. Toss in a bottle of red wine, tomatoes, celery, carrot, onion, and garlic, and you’re ready. Cook low for around six hours while you watch a movie or play games with the family. You can easily make a sauce out of the braising liquid by reducing it down in a skillet, and now you look like a professional chef! And as a bonus, cleanup is nice and easy with just one real pot to deal with.”

Oscar Ixcot, Chef, Giardino

Cynthia Wood & Antonia Poland, Owners, Davis Wayne’s / Dipped Fresh

Bleu Fox Cheese

“When party prepping for a large group at home, I always think about maximizing the balance of being both creative and pragmatic. I start by writing out a menu, creating an ingredient/shopping list, and making a timeline of what items are made ahead and others that need to be finished just before serving. I choose what dishes each item is plated on and even go as far as setting out the plating dishes without food on the table or counter. This helps me see how much space is needed, giving me a chance to design the plating presentation creatively and with intention. Organization is the best way to have finesse and make any party memorable while still being relaxed and confident to remove details if something doesn’t go as planned. It is important to enjoy creating the event just as much as enjoying the actual event when it happens!”

“When hosting a dinner party, we prefer a simple menu that can be prepped and cleaned up ahead of time so we can truly enjoy time with our guests. We want to be relaxed and stress-free so that our guests feel the genuine welcome, joy, and peace in our home. Pairing taco soup or chili with chips, cheese, and sour cream is always a delicious, filling way to feed a crowd. We use disposable bowls and cutlery to make cleanup a breeze, and we always serve one of Kori’s homemade desserts!

Another quick, easy, and crowd-pleasing option is to prepare a simple dish like chicken fajitas. Again, all the prep work is done ahead of time, and when the guests arrive, we cook the chicken, peppers, and onions, warm the tortillas, and allow guests to assemble their meal. Of course, you could eliminate prep and cleanup altogether by having your event catered … perhaps by your favorite hoagy shop?”

Michael & Kori Ellis, Owners, Lil Mama’s Chicago Style Hoagy

Kenny Burnap, Chef & Owner, Kenny’s Southside Sandwiches

“When I get ready to cook my fish for family gatherings, my main focus is on everything in order, from my seasonings to my breading. I never dip my fish in batter – just good old-fashioned meal and my seasonings, which are a secret. To complement the fish, I usually create a spread of baked beans, coleslaw, and hush puppies and serve it up buffetstyle. I really enjoy cooking, and my family enjoys the freshly prepared food.”

Larry Torrence, Founder & Owner, Uncle Larry’s Restaurant

“I think the best advice I ever received on food preparation was from my grandmother: Fresh is best. I always try to adhere to that when cooking for a crowd. She was a great believer in fresh chicken stock and seasoning for cooking vegetables, and I continue that today. One dish that I have found is simple and delicious to prepare for guests is chicken salad using fresh chicken breasts cooked in broth. Guests love it, and you can pair it with everything from croissants and crackers to fruits and veggies!”

Susan Danner, Owner, Longhorn Restaurant

“Some of my absolute favorite desserts are simple classics elevated by using quality ingredients. When cooking for a crowd, I like to appeal to the sense of comfort. Cookies are a very easy make-ahead option! When you have spare time, make a dough or two. After a few weeks, you could have a variety of options built up in your freezer! The morning of the event, bake off the variety. I think you’ll be hard-pressed to find someone who doesn’t love a warm cookie. If you’re looking for more of a plated dessert, custard-based desserts are a great option that hold multiple days in the refrigerator (think crème brûlée or pot de crème). These may seem technical, but they’re simple to make! And of course, if dessert is the last thing on your mind after planning a party, your favorite local ice cream company is here to help!”

Ashley Bottoms, Senior Manager, Clumpies Ice Cream Co

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In a Pickle

Preserving food doesn’t have to leave you in a pickle! Pickling is a millennia-old tradition that you can thank for your favorite burger topping or afternoon snack. Once vital for preserving foods, we now enjoy pickling as a worth-the-wait method of creating mouthwatering flavors. Read on to discover more about this unique way to extend the shelf life of foods and learn useful tips and tricks from local pickling pros.

By Rachel Coats

HOW IT WORKS

Pickling is a preservation method that involves sealing and marinating food in a brine. It’s a great way to make use of extra veggies or get creative with everyday ingredients. While the word pickling likely brings pickles to mind – and rightfully so, given their name – there are dozens of other foods that can be preserved using this method. Summer veggies, such as cucumbers, peppers, okra, and carrots, are a popular option, but you can pickle nearly every fresh vegetable. Even fruit and eggs can benefit from time spent marinating in a jar. None of it would be possible without brine, a solution that gives pickled foods the signature salty and tangy taste that many people love. All you need to make a brine is vinegar, salt, and water. Some people also add sugar to this mix. You can use either apple cider vinegar or white distilled vinegar – just make sure it has an acidity of five percent. Granulated salt or rock salt with no iodine added is recommended, as iodine can darken the color of the food and table salt can create a cloudy brine. Avoid using metal utensils, which can react with the brine’s acidity and alter the food’s taste.

While you can’t go wrong with a simple brine solution, playing around with spice blends can introduce delicious flavors that complement your pickled food. Try adding chili flakes to turn up the heat or garlic cloves to create a savory serving.

Dan Shanahan, who enjoys pickling with a local group of friends, partners cucumbers and peppers to create flavorful and spicy pickles. “We add a little bit of heat with various types of peppers: ghost peppers, jalapeño, habanero, serrano. They’re not over-thetop hot; they just give you a little kick. We call them ‘heat-packing pickles.’”

Make sure to use whole spices and herbs to best infuse food with your flavors of choice. There are countless combinations to explore!

GOOD FOR YOUR GUT

Pickled food isn’t just tasty – it’s healthy, too. The acidity of the brine promotes the creation of gutfriendly bacteria that can aid digestive health. They’re also a low-calorie snack. While it’s easy to keep reaching for the next bite, make sure to enjoy in moderation, as pickled foods have a high sodium content.

• Shop local veggies

• Use a sharp knife to prep produce

• Buy vinegar by the gallon

• Boil brine in a thick-bottomed pot

“Pickling takes time, patience, and a lot of vinegar.”

Vanessa McNeil Trent’s Pi ckli ng Tips

QUICK PICKLING VS. WATER-BATH CANNING

There are two methods to pickle foods: quick pickling and water-bath canning.

Quick pickling has become a popular shortcut to achieving tangy flavors. Produce is sealed in a boiling solution and then refrigerated for several hours before enjoying. Foods made through quick pickling can last for several weeks to several months in the refrigerator. This method is best for foods that you plan to enjoy within a short period of time after making.

The traditional water-bath canning method involves heating jars of food in boiling water. When processed and stored properly at room temperature, the canned food can be safe to eat for up to a year – which means you can always have a pickled food in store for a rainy day. Because the food marinates longer, it yields stronger flavors than the quick pickling method.

Vanessa McNeil Trent, who has been pickling since childhood and now instructs others on canning processes, believes water-bath canning is worth the wait. She explains, “Refrigerator pickles have a weaker brine, the pickles aren’t as crisp, and they don’t keep nearly as long as canned pickles. While those are great in a time crunch, canned pickles are worth the time and effort – the taste and crispness are unmatched.”

“There is no one way to pickle. Everyone has their own unique touch,” adds Sandy Hood, a pickling pro with over 60 years of experience. “The end result is great-tasting food, and pickled food is good for you!”

THE PROS OF PICKLING

Pickling can come in handy for reasons beyond achieving tasty flavors. For Morgan Howard, pickling is a useful solution to avoid wasting the excess vegetables she harvests from her home garden. “You get to eat your garden harvest all year long! And they make a great gift for friends and family.”

HOW I LEARNED TO PICKLE

“Mike Loy taught us. He grew up in a rural area and was taught pickling by his mother and her family. We started pickling on Lookout Mountain back in the late ‘90s, which morphed into a group of about five of us. Mike knew the dos and don’ts and technique, which we all then learned.”

DAN SHANAHAN

“I learned all about canning from a family friend who helps with our children. She taught me to can tomatoes, and from there we just started exploring what we could do with all the veggies we get out of our garden every summer.”

MORGAN HOWARD

“My grandmother taught me to pressure can when I was about 7 years old. As an adult, I ventured into pickling on my own and taught myself using recipes from old cookbooks.”

VANESSA MCNEIL TRENT

“My mother and grandmother taught me how to pickle. I learned as a young girl and have loved every minute of it. It led me to start canning my family’s recipes and turn my passion for canning and pickling into a family business, which my daughter Leah and her husband Scott have now joined.”

SANDY HOOD

DAN SHANAHAN (MIDDLE), MIKE LOY (FAR RIGHT)

Pickling Step - By - Step With Morgan Howard

Using the water-bath canning method

1. Prep vegetables of choice (slice or chop)

2. Set aside spices

3. Start a boiling water bath on the stove

4. Sterilize jars and rims in dishwasher and lids in pot of simmering water

5. Mix brine and spices and bring to a boil

6. Pour yourself a glass of wine (optional) and begin filling jars with brine mixture and veggies

7. Add lids and rims to jars and process in water bath

8. Shelve until it’s time to enjoy!

“Make sure you get all the air bubbles out before you put jars in the water bath, or they could bust when you put them in – I have learned this the hard way several times, and it is a big mess!”

Shanahan similarly finds joy in sharing homemade pickled foods with those around him on a large scale. Pickling is an annual tradition for Shanahan and a group of men on Lookout Mountain, who learned the ins and outs of pickling from their friend, Mike Loy. After Loy passed away in 2021, the group continued to gather each year to pickle hundreds of jars-worth during what they now call the “Mike Loy Pickle Fest,” in remembrance of their dear friend and his extensive knowledge of the preservation process. “It’s all about the fellowship – a yearly open house with a purpose. It’s a lot of work, but much more fun,” shares Shanahan.

To those interested in learning how to pickle, Shanahan advises, “Do your homework. Research through whatever method you want – you can buy books, you can get online, you can go on YouTube. Start small and then go from there.”

MY FAVORITE FOOD TO PICKLE

“When I pickle cucumbers, my favorite recipe is a make-you-sweat spicy garlic pickle. It took me months to achieve the desired level of heat. I also love to pickle green beans because it reminds me of pressure canning green beans as a kid with my grandmother, and they have a dill kick to them. ‘Dilly beans’ have a crisp crunch and make a great snack.”

VANESSA MCNEIL TRENT

“I like doing okra, jalapeños, cucumbers –whatever we have an abundance of in our garden at the time.”

MORGAN HOWARD

“Okra – we have a great recipe, and they go well with Bloody Marys. Cucumbers – we add heat; they are a crowd-pleaser. Jalapeños – these are a new favorite that everyone uses. They are great deep fried.”

DAN SHANAHAN

“Everything! Okra, beets, squash – these are my family recipes that I grew up pickling and what we always had in the garden.”

SANDY HOOD

CONCLUSION

With an easy-to-learn process and ingredients found in most kitchens, pickling is an accessible process that’s well worth a try. Whether you’re craving a salty snack and want to give quick pickling a go or investing in a canning hobby sounds like an intriguing venture, you can join a legacy of preservation enthusiasts. As Trent describes, “Pickling takes time, but like most things, it’s worth the wait when you pop off the lid.”

SANDY HOOD (RIGHT) WITH DAUGHTER LEAH WICKER

Where We Gather

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

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

A Delightful Dwelling

2011 Altura Drive Signal Mountain, TN

On eight tree-lined acres atop Signal Mountain, a gated entrance of original stone columns sets the tone for what’s to come – a private, parklike property with beautifully landscaped grounds and a penchant for entertaining. Commanding the view is the Federalist Revival main house, which flawlessly blends newer technology with the impeccable details of another time.

Living space isn’t hard to come by in the main house, with three separate rooms serving as natural gathering spaces complete with ample seating and brick fireplaces. Depending on the season, guests can enjoy a meal indoors in the formal dining room or outdoors on the roomy back porch.

Large enough to accommodate all of the family cooks as well as wandering guests, the professionally designed kitchen is bathed in natural light. Whimsical open shelving contributes storage and style to the room, while a centrally located island offers up a place to perch as well as additional prep space for parties.

Of course, some of the most desirable opportunities for entertaining await outdoors. One such area is the property’s gazebo, beautifully outfitted for more intimate conversations. Elsewhere, a heated saltwater pool with a covered pavilion can be found, providing a refreshing place to relax and take in the surroundings year-round. Back at the main house, a row of rocking chairs beckons from the covered porch, which is painted a low country Carolina blue.

Also on the property is a two-story guesthouse, perfect for housing extended family and friends with space for everyone, and a studio. The light-filled studio could work as a home office, conditioned workshop, or recreation space, giving the homeowners flexibility to enjoy whatever pursuits they fancy.

This mountain property not only lends itself to entertaining, but it’s also ideally suited for the day-to-day needs of a family. With four bedrooms and four baths in the main house, there is plenty of space for everyone and everything.

FOR SALE BY LINDA BROCK

C: 423.364.4663

O: 423.265.0088

LINDABROCKHOMES.COM

A Hilltop Haven

533 Hill Pointe Lane

Chattanooga, TN

Tucked away inside the desirable Hill Pointe neighborhood of North Chattanooga, this Cape Cod-style custom home boasts contemporary conveniences and thoughtful amenities – all designed to maximize effortless entertaining.

Situated on the main level is a series of rooms offering a seamless flow between entertaining spaces, including the great room, formal dining room, and gathering room. Pocket glass doors, lofty ceilings, and cozy gas fireplaces set the mood and add to the home’s undeniable allure.

Not to be outdone, the well-appointed chef’s kitchen comes complete with double ovens, granite countertops, and a gas cooktop with pot-filler faucet. An oversized concrete island in the center of the room provides attached tabletop seating to accommodate an overflow of provisions or guests.

While the upper level is intended as a private retreat for the family, the home’s lower level is fully equipped to host parties of all sizes. Here, a sprawling gathering space features a stage with entertainment center, sitting area with stacked-stone gas fireplace, and full second kitchen.

No matter the time of year, a soirée at this locale will inevitably make its way outdoors. When it’s warm, a dip in the in-ground pool is a must, while the nearby gas fire pit beckons in the cooler seasons. Stunning stacked-stone arches lead to a covered patio area that offers a shady respite from the elements. With a stunning backdrop to boot, this Scenic City residence is a great find.

C: 423.903.6404

O: 423.664.1900

ROBINSONTEAM.COM

A Lakefront Lifestyle

2502 Stonesage Road

Soddy-Daisy, TN

On the outskirts of Soddy-Daisy, two homes sit on almost two acres of gorgeous lakefront property and invite all who enter to relax, unwind, and soak up the serene setting. Updated amenities and cozy outdoor living spaces are ready to be enjoyed year-round.

A charming stone path directs guests to the front entrance of the main house, where coastal colors and lake house décor channel the outdoors and provide a welcoming atmosphere. The open floor plan features two en suite bedrooms – the master bedroom and a large guest bedroom – along with an eat-in kitchen that opens up to the family room. Plenty of seating is available throughout to accommodate a crowd, although the kitchen’s T-shaped island is sure to become the center of activity at any gathering.

Directly adjacent to the kitchen, a set of French doors leads to a screened-in porch outfitted with a dining set that seats eight – the proximity making for a sleek transition from stove to table. With views that overlook the property and lake, this light and airy space is suited for both formal and informal entertaining.

A second house on the property also comes prepared to host a crowd with a large family room and galley kitchen. Two bedrooms and one full bath supply additional guest accommodations should they be needed.

The real jewel of this property, however, is the two-story boat dock, which was recently rebuilt from the posts up. The dock not only gives homeowners and their guests unbridled access to Chickamauga Lake, it also provides a scenic hub for socialization. Here, a spacious screened-in porch boasts ample seating fit for a large crowd, while the upper level has additional seating and unencumbered views.

FOR SALE BY BAILEY BULLARD

C: 423.488.1921

O: 423.418.5546

SQ1REALESTATE.COM

A Serene Stunner

1524 Minnekahda Road

Chattanooga, TN

Riverview is a tree-lined oasis just minutes away from Chattanooga’s best dining, culture, schools, and shopping, and this stately home is perfectly positioned to take advantage of it all. Situated on a gently rolling homesite, the 1.3-acre property has entertaining areas both inside and out that will make gatherings a true pleasure.

Not one, but two living rooms allow guests plenty of space to spread out and appreciate the home’s gorgeous architecture, such as the eyecatching gas fireplaces. These areas are a blank canvas ready to be customized to show off the unique personality of the homeowners.

The formal dining room is yet another space for homeowners to make an impression. Here, tall windows let in ample natural light, complementing the room’s spacious proportions with opulent brass chandeliers. More intimate get-togethers can be conducted in the separate breakfast room around its charming fireplace.

In the heart of the home, an expansive eatin kitchen is ideal for the chefs in the family. Thoughtful features like the double-stacked cabinets create more storage space, which means homeowners can always put their best foot forward. U-shaped counters and a generously sized island make party prep a breeze, while an additional butler’s kitchen nearby provides even more prep space for gatherings.

Available for party overflow are front and back patios featuring stunning stonework. Accessed through two sets of traditional French doors, the back patio in particular is ideally suited for al fresco dinners or summer barbecues.

Rounding out the floor plan are six bathrooms and four bedrooms, including the primary suite located on the main level. This suite comes complete with two massive closets and two spalike bathrooms, so when an evening of entertaining comes to a close, homeowners can relax and unwind in luxury. The home’s lower level, which could double as a guest suite, includes a separate entrance, bedroom, study, laundry, and storage.

C: 423.413.4507

O: 423.664.1900

TODDHENON.COM

FOR SALE BY TODD HENON

SOUTHERN

For those who just can’t get enough of Southern classics but like a fresh take every now and then, we’ve got you covered. Here, area restauranteurs dish up some of the best flavors the region has to offer with a little something unexpected.

Photography by Ryan Long Photography

HATCH CHILE GRITS BOWL / THE DAILY RATION

“Some of my favorite food in the country is around New Mexico where my family lives. Green chiles are a spiritual experience for people in the Southwest, and I love to use them whenever I can. This recipe has Southern elements with some bold South western ingredients sprinkled throughout.”

JASON BOWERS

SOTTO / PARKWAY POURHOUSE

JAMBA

“Cajun cooking plays such an important role in Southern cuisine. What makes this dish unexpected is its combination of Cajun and Italian ingredients.”

NATHAN DIENER

SHRIMP & GRITS SAUCE / OLD GILMAN GRILL

“There are many variations of shrimp and grits in the South, but we feel ours stands out because of our saffron broth. Two separate dishes that Southern ers ate regularly, it was discovered not too long ago that they are simply that much better when the ingredients are added together.”

BLAKE SNOW

(TOP) PHOTO BY SARAH UNGER

TOMATO AND WATERMELON SALAD / NEUTRAL GROUND

“Watermelon, heirloom tomatoes, and peanuts are synonymous with cooking in the Southern United States. This recipe uses those ingredients in a fresh and bright salad with Southeast Asian flavors.”

KENYATTA ASHFORD

TENNESSEE TIRAMISU / CAFÉ ON THE CORNER

“This dish is not only Southern but authentic to Chattanooga. The cornbread cake has the per fect balance of flour and cornmeal with a hint of vanilla. Instead of the typical rum and amaretto found in tiramisu, Chattanooga Whiskey’s coffee bourbon liqueur adds even more depth to the cornbread cake, and subbing farmer’s cheese for mascar pone adds tartness to the creamy layer of our Tennessee Tiramisu. Don’t tell the Italians, but I have to say I like our version better than the original!”

RUTH OEHMIG

FISH & GRITS / SCOTTIE’S ON THE RIVER

“Fish and grits is a fun take on the low country favor ite of shrimp-n-grits. We like it because you can use a variety of fish, and we like to serve them with collard greens and andouille sausage for an added Southern flair.”

ALLYSON SMITH

RECIPES

Hatch Chile Grits Bowl

THE DAILY RATION

Serves 8-10

Ingredients

For the red pepper jelly sauce:

• 1 jar (8 oz.) of your favorite red pepper jelly

• ¼ cup white wine vinegar

• Zest and juice of one lime

• 1 fresh jalapeño, thinly sliced

To assemble:

• White cheddar grits

• Fried chicken breast

• Sautéed red onion

• Sautéed kale

• Green hatch chiles

• Sunny side up egg

Directions

To make red pepper jelly sauce, add jelly, vinegar, lime zest and juice, and jalapeño to a small saucepan. Heat over low and cook for 15 minutes, stirring occasionally, until sauce begins to thicken.

To create the dish, add a serving of grated white cheddar cheese to grits that have been prepared according to package instructions. Plate the grits and then top with a fried chicken breast. Add onion and kale that have been sautéed until tender and top with diced green hatch chiles and a sunny side up egg.

Pour as much red pepper jelly sauce as you like over the top, but a little goes a long way!

Jamba Sotto

PARKWAY POURHOUSE

Serves 3-4

Ingredients

• ¼ cup onions, chopped

• ¼ cup celery, chopped

• ¼ cup green bell pepper, chopped

• ½ cup andouille sausage, sliced into moons

• ¼ cup Chef Paul Prudhomme’s blackened redfish magic seasoning

• 2 Tbsp. roasted garlic

• 2 cups Arborio rice

• 1 qt. chicken stock

• 12 shrimp

• ½ cup chicken thighs, cooked and chopped

• ½ Tbsp. apple cider vinegar

Directions

In a 4-quart stockpot, cook onions, celery, green bell pepper, and sausage over medium-high heat until the veggies are soft. Add in redfish seasoning and roasted garlic and stir to combine. Cook for a few additional minutes until the garlic becomes fragrant and then add the rice. Stir mixture until well combined and add enough chicken stock to cover all of the ingredients. Lower heat until the dish is simmering, being mindful to add more stock in small quantities as the rice absorbs all of the liquid. It should take approximately 20 minutes for the rice to become fully cooked, and there should be no liquid

left in the pot once the rice is done. While the rice is cooking, sauté shrimp and season with additional redfish seasoning or salt and pepper. Once the rice finishes cooking, add in thighs and apple cider vinegar and stir to combine. Plate rice, top with sautéed shrimp, and enjoy!

Shrimp & Grits Sauce

OLD GILMAN GRILL

Makes approx. 1.5 quarts

Ingredients

• 2½ pints cherry tomatoes

• ¾ Tbsp. kosher salt

• 1 Tbsp. extra virgin olive oil

• 1 cup celery, diced

• ½ cup carrots, diced

• ½ cup fennel, diced

• 2 cups yellow onion, diced

• ½ cup leeks, diced

• 3 cups red bell pepper, diced

• 1/8 cup garlic, minced

• 1 Tbsp. smoked paprika

• 3 strands of thyme leaves

• 5 whole saffron threads

• 1 qt. white wine

• ½ Tbsp. Crystal hot sauce

• ¼ cup tomato paste

• ¼ lb. lobster base

• 1 bay leaf

• 1½ qts. vegetable stock

Directions

Toss tomatoes with ¼ Tbsp. of salt and ¼ Tbsp. olive oil and place on a lined baking sheet. Bake at 400° in a convection oven until blistered, approximately 15 minutes. In a large pot, heat remaining oil over medium-high heat and add celery, carrot, and fennel. Sauté for roughly 3 minutes, stirring frequently. Add onion, leeks, and bell pepper and cook for an additional 5 minutes. Add ¼ Tbsp. salt, garlic, paprika, thyme, saffron, and the roasted cherry tomatoes. Also add any juice from the tomato sheet pan. Cook an additional 2 minutes, stirring frequently, before deglazing the pot with white wine and scraping up any bits that are stuck to the bottom of the pan. Add in hot sauce, tomato paste, lobster base, bay leaf, and vegetable stock. Bring to a boil and then reduce to medium-low heat. Simmer until the mixture is reduced by one-third and season with remaining salt. Remove from heat and allow to cool. Using a large mixer or working in batches with a food processor, purée all ingredients and strain through a fine mesh strainer, reserving the liquid and discarding the solids. Serve sauce over shrimp and grits for a unique take on a traditional.

Tomato and Watermelon Salad

NEUTRAL GROUND

Serves 4

Ingredients

For the green chili vinaigrette:

• 5 long and thin green chili peppers

• 6 cloves garlic

• 2 shallots

• 2 Tbsp. fish sauce

• 2 Tbsp. brown sugar

• 3 Tbsp. lime juice

• 3 sprigs fresh cilantro

• ¼ tsp. coriander seeds

• ¼ cup canola oil

For the salad:

• 3-4 small to medium heirloom tomatoes, cored and cut into ¾-inch chunks

• 2 cups seedless watermelon, cut into ¾–inch chunks

• 2 Tbsp. mixed fresh herbs (basil, mint, cilantro), chopped

• ¼ cup roasted peanuts, chopped

• 1 Tbsp. garlic, fried

• 1 Tbsp. shallots, fried

• ½ cup aged cotija cheese

Directions

To create the green chili vinaigrette, add chilis, garlic, and shallots to a sheet pan and broil until charred. Remove from oven and let cool for 5 minutes before peeling the skins off of all ingredients. They should slide off easily. Add to a blender along with fish sauce, brown sugar, lime juice, cilantro, and coriander seeds. Blend until thoroughly mixed but still coarse in consistency. While blender is running, slowly add oil to create an emulsion. This mixture will keep in the fridge for up to a week.

To assemble salad, combine tomatoes, watermelon,

herbs, peanuts, garlic, and shallots. Pour vinaigrette over the salad and toss to evenly coat. Divide the salad between four serving bowls and top each with a tablespoon of cotija cheese. Adjust seasoning as needed and enjoy!

Tennessee

Tiramisu

CAFÉ ON THE CORNER

Serves 10-12

Ingredients

For the cornbread cake:

• ¼ cup + 2 Tbsp. yellow cornmeal

• 1½ cups all-purpose flour

• 1 tsp. baking powder

• ¼ tsp. baking soda

• ¼ tsp. salt

• ½ cup unsalted butter, room temperature

• ¾ cup brown sugar

• 2 eggs, room temperature

• 1 tsp. vanilla extract

• 1 Tbsp. honey

• ¾ cup buttermilk, room temperature

For the Tennessee tiramisu cream:

• 4 large egg yolks

• ¾ cup granulated sugar, divided

• 1 cup farmer’s cheese

• ¾ cup heavy cream

To assemble:

• 2 Tbsp. cocoa powder

• 1¾ cups high-quality espresso

• 7 Tbsp. Chattanooga Whiskey coffee liquor

• 2 tsp. Madagascar vanilla

• ¼ tsp. salt

• Optional: 1-2 oz. bittersweet chocolate shavings and whole roasted coffee beans

Directions

To make the cornbread cake, start by preheating an

oven to 350° and lining a 9x13 pan with parchment paper and cooking spray. Combine cornmeal, flour, baking powder, baking soda, and salt and whisk well. Set aside. Using a paddle attachment on a stand mixer, cream the butter in a bowl until fluffy, about 1-2 minutes. Add the sugar and continue creaming for another 3 minutes. Add the eggs one at a time before adding vanilla and honey. Slowly begin adding in remaining ingredients and alternate between the dry ingredients mixture and buttermilk, but start and end with the dry ingredients. Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean. Allow to rest for 10 minutes and once cool, slice into 8-inch x 1-inch sections.

Start the tiramisu cream by whipping together egg yolks and ½ cup sugar until it forms a pale yellow. Transfer to a large bowl and set aside. Whip the farmer’s cheese on high until smooth and set aside. In another bowl, whip cream and remaining ¼ cup sugar until it creates soft-medium peaks. Add farmer’s cheese and continue to whip until it creates a soft spreadable mixture with medium peaks. Gently fold the mixture into the bowl with egg yolks and sugar.

To assemble the dish, dust the bottom of an 8x8-inch baking dish with 1 Tbsp. cocoa powder using a sifter. Combine espresso, whiskey, vanilla, and ¼ tsp. salt, and working one piece at a time, quickly dip cornbread cake into the espresso mixture and then place in the baking dish. Once you have a layer of cake, spread half of the cream mixture on top. Repeat with another layer of cake and then another layer

of cream. Dust top layer with remaining Tbsp. of cocoa powder and top with shaved chocolate if desired. Cover with plastic wrap and allow to chill in refrigerator for at least 4 hours. Before serving, decorate with coffee beans if desired.

Fish & Grits

SCOTTIE’S ON THE RIVER

Serves 8

Ingredients

• ⅓ cup bacon bits

• ⅓ cup jalapeños, diced

• 1 Tbsp. garlic, minced

• 2 cups yellow stoneground grits

• 4 cups heavy cream

• 4 cups chicken stock

• ¼ cup green onion, diced

• Pinch of cayenne

• Salt, to taste

• Black pepper, to taste

• 2 Tbsp. butter

• ½ cup Vermont white sharp cheddar, shredded

Directions

In a large pot, render bacon until mostly crispy. Remove from pan while leaving the grease and then add jalapeños and garlic. Sauté for 3-5 minutes or until jalapeños become soft but are not losing any color. Spread grits around the bottom of the pan and allow to toast a bit. Add cream and chicken stock while whisking to avoid any clumping. Reduce to medium heat and bring to a gentle simmer for 30 minutes. Add green onions, cayenne, salt, pepper, and butter. Stir well. Add cheese and stir until cheese is completely melted. Top with your choice of a 6 oz. blackened fish fillet, collard greens, and andouille sausage and enjoy!

After-School Special

These snacks are sure to be a hit for the before-dinner munchies.

Many school-aged kids have lunch early in the day, so by the time school wraps up, they’re likely more than a little hungry. The space between school and dinner can feel endless, and if you’re a parent, you’ve probably heard more variations of “I’m starving” and “What’s for dinner?” than you can count. Read on to find out what these Chattanoogans make to keep the growling tummies satisfied.

Photography by Rich Smith

“My family is sort of obsessed with soft pretzels, ordering them any time we see them on the menu at restaurants or local breweries, so we started making them at home a few years ago. From-scratch soft pretzels require a little bit of labor and some knowledge about yeast, but if you’re not a baker, you can grab pizza dough from the grocery store and make this shortcut version in no time (and without a baking degree).

Shortcut Soft Pretzel Bites

Meghan Splawn, Chattanooga

No. of Servings: 4-6, makes 16 bites

Ingredients

• ¼ cup all-purpose flour, for dusting

• 1 lb. store-bought pizza dough

• 2 qts. water for water bath

• ¼ cup baking soda

• 1 large egg, lightly beaten

• 2 Tbsp. pretzel salt or coarse sea salt

• ¼ cup melted butter

• Cheese sauce or mustard, for serving

Directions

Heat the oven to 400°. Line two baking sheets with parchment paper and lightly coat the paper with non-stick spray. Dust a clean work surface with flour and gently press the pizza dough into a thick, rectangular shape. Using a bench

The baking soda boiling on these pretzel bites mimics the lye bath of traditional soft pretzels that gives them their tender, crisp exterior, so don’t skip it! We eat these often as a snack during family movie night, but we’ve also been known to serve them as part of dinner alongside smoky sausages and applesauce. Cheese dip or mustard is a must if you serve these as a snack.” – MEGHAN

SPLAWN

scraper or knife, divide the dough into 1-inch thick ropes. Working one rope at a time, cut the ropes into 1-inch pieces. Once all the bites have been cut, cover them with a clean kitchen towel and let them rest while you prepare the water bath, about 20 minutes.

In a large pot, bring 2 quarts of water to a boil, then carefully add the baking soda – the water will bubble up quite a bit once the soda is added. Working in batches of 6, boil the pretzel bites for 20 seconds, making sure to stir them around so they don't stick together. After 20 seconds, carefully remove the bites using a slotted spoon or a spider and rest them on a baking sheet while you finish the remaining bites. Brush the bites with the beaten egg and sprinkle with salt. Make sure they are separated on the baking sheet so they don’t bake together and bake for 15 minutes or until dark golden brown.

Just out of the oven, brush the bites with the melted butter and serve. Warm cheese sauce or mustard is delicious with these warm, savory bites.

Peanut Butter Dip

Melanie Mayo, Hixson

No. of Servings: 6

Ingredients

• 1 cup peanut butter

• 1 cup packed brown sugar

• 8 oz. block cream cheese, softened to room temperature

• ¼ cup milk

Directions

Mix all ingredients in a stand mixer or with a hand mixer until combined and smooth. Serve with Granny Smith or Honeycrisp apple slices.

“We love to make this dip when the weather starts to cool and apples are in season again. You can also use firm pear slices or celery sticks with this dip. It makes a great after-school or game day snack.”

MELANIE MAYO

“Depending on the mood in the house, I will make this extra thick and serve it in a bowl topped with chopped walnuts and chocolate chips and call it ‘ice cream.’ Or, if we’re on the go and in a hurry, I’ll put more milk in it so they can drink it from a straw and call it a ‘smoothie.’

Sneaky Greens Smoothie

Brittney Murphy, Northshore

No. of Servings: 2

Ingredients

• 2 cups frozen organic wild blueberries

• 1 frozen organic banana

• 1 organic yellow bell pepper, chopped

• 1 cup organic kale and spinach mix, chopped

• 1 Tbsp. ground flaxseed

• 2 Tbsp. ground chia seeds

• 1 Tbsp. ground cinnamon

• 1 Tbsp. amla powder

• 1 Tbsp. moringa

• 1 Tbsp. matcha (ancient matcha is more powerful than regular green tea, but if all you have is green tea, that’ll work – make sure it’s caffeine-free)

• Raw honey, to taste

• 2 Tbsp. hemp protein powder

The berries and honey have the most powerful flavors in the recipe, so my kiddos have no idea they are also eating tons of veggies and lots of superfood powders. They always ask for seconds, and there are never any leftovers. Mission accomplished!” –

BRITTNEY MURPHY

• ½ tsp. turmeric

• ½ tsp. black pepper

• Alternate between full-fat oat milk and soy milk –amount depends on desired thickness of smoothie Optional

• Substitute organic pears, apples, or frozen mangos for some of the berries

• 1 ripe avocado

Directions

Add all ingredients to a blender. Blend until the smoothie reaches desired texture and thickness, 30-60 seconds. Pour into glasses and serve with a straw, or scoop into bowls and serve with a spoon. Serve immediately, or store in fridge until ready to drink.

Meal Prep Time-Saver: Measure out all the powders and place them in zip-close bags so they’re ready to toss in the blender for quick snacks in the future.

“When I attended Signal Mountain Elementary (now Mountain Arts Community Center), classmates brought a snack item to contribute to the weekly ‘Friendship Bowl.’ We combined it together in a cafeteria-size bowl and enjoyed it on the playground every Friday. The mixture was different every week, but these ingredients are the staples. The sweet

Friendship Bowl Trail Mix

Savannah Henon Ward, Signal Mountain

No. of Servings: 10

Ingredients

• 4 cups popcorn

• 2 cups Cheerios

• 2 cups pretzels

and salty mix was a fun way to welcome in the weekend, and I revisit the memory every time I make it with my family. Have fun with this recipe and tweak it to suit your family – or what you have in the pantry. Make it festive with candy corn, holiday M&Ms, or seasonally-flavored Cheerios.”

– SAVANNAH HENON WARD

• 2 cups Goldfish

• 2 cups M&Ms

• 2 cups mini marshmallows

Directions

In a large mixing bowl, combine all ingredients and serve immediately, or keep in a canister on the counter with a scoop for an easy grab-and-go snack!