CityScope Annual Food & Drink Issue 2023

A TASTE OF CHATTANOOGA’S FOOD, DRINKS, & SOUTHERN HOSPITALITY

We are thrilled to present CityScope® magazine’s ninth annual Food & Drink issue, where we shine a light on Southern hospitality and some of the area’s most delectable dishes and drinks. This special issue features fun and playful recipes alongside stunning photography, all of which celebrate our city’s talented 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 topnotch pasta pairings, cookie recipes for your next gathering, and tasty crockpot crowd-pleasers.

Not to be outdone are area chefs who share recipes for everything from pizzas and truffle dishes to compound butters and cultural desserts, and you won’t want to miss our article “Unexpected Essentials” where local restaurateurs dive into three refrigerated ingredients they would never be caught without.

No meal is complete without the perfect beverage, and this year we are highlighting both time-honored classics and new-age favorites when it comes to apéritifs and digestifs. If a glass of vino is more your speed, check out “Raise Your Glass” where area wine experts reveal their go-to bottles for the upcoming year.

There’s much more inside for you to discover, including local homes that lend themselves to gatherings and gorgeous gourmet kitchens. We hope that you will enjoy CityScope® magazine’s annual Food & Drink issue and celebrate with us Chattanooga’s food, drinks, and wonderful Southern hospitality.

Blessings always,

George Mullinix, Publisher

P.S. Follow CityScope® and HealthScope® magazines and Choose Chattanooga® –Chattanooga Resource & Relocation Guide® on social media!

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”

-RUTH REICHL

It takes courage to be a leader

With 27 cardiologists and four cardiothoracic surgeons, The Chattanooga Heart Institute is the area’s largest center dedicated solely to cardiac and cardiothoracic care and has been for more than 40 years. Drawing on the strength of the team, we get to answers more quickly and offer a level of care that’s not available at other hospitals in this region.

Our team offers a complete range of cardiac surgery options – from traditional techniques to minimally invasive procedures including mitral valve repair, aortic valve replacement, and heart bypass surgery.

CHI Memorial and The Chattanooga Heart Institute have been recognized as Best Regional Hospital by U.S. News

and World Report. Our cardiac team was recognized as “high performing” in heart attack, heart bypass surgery, heart failure, and transcatheter aortic valve replacement (TAVR). The Society of Thoracic Surgeons has also awarded us the highest rating – 3 out of 3 stars – for coronary artery bypass surgery, which denotes the highest category of quality and places us among the elite for heart bypass surgery in the United States and Canada.

Collaboration between specialists is what makes The Chattanooga Heart Institute unique. It’s what you deserve. And it’s the kind of heart care only available at The Chattanooga Heart Institute.

ChattanoogaHeart.com | 423.624.5200

John Craig, MD, FACS | Brett Melnikoff, MD | Matthew Richey, MD | James Zellner, MD, FACS

FoOd & D n k

Publisher George Mullinix

Sales & New Business

Development Cailey Mullinix Easterly

Sales & Business

Development Amanda Worley

Sr. Graphic DesignMultimedia

Lauren Robinson

Leah Sullivan

Graphic Design Intern Marietta Song

Managing Editor Christina Davenport

Editors

Gray Bennett

Catherine Smith

Rachel Studebaker

Director of Digital Marketing

Marketing & Events Operations

Ruth Kaiser De Backer

Laci Lanier

Sr. Photographer/ Videographer Trevor Long

Freelance Photographers

Hacker Medias

Rich Smith

Philip Slowiak

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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Taste

PHOTO BY TREVOR LONG CityScopeMag.com |

PHOTO BY RICH SMITH

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.

Shana Haynes’ Cornbread Dressing

“This recipe encompasses so many memories for me. Memories of family time, holidays, and learning how to cook. The recipe was passed down from my great-grandmother, Nanny, taught to her by her mother, and passed down through the generations. Because of her old recipes, I began researching the history of older recipes and was inspired to teach openhearth and traditional cooking classes. I’m taken back to cherished gatherings at Nanny’s whenever I make this dish.”

Yields 15 servings

Ingredients

• 1 cup celery, chopped

• ¾ cup onion, finely chopped

• 3 cups chicken or turkey broth, divided

• 1½ sticks butter

• 6 cups cornbread, crumbled (no sugar in cornbread)

• 6 cups bread or biscuits, crumbled

• 1-2 tsp. salt (optional)

• ⅛ tsp. black pepper

• 1-2 tsp. ground sage

• 2-3 eggs, beaten

Directions

Cook celery and onion in 1 cup of broth on low heat until tender. Add the reserved 2 cups of broth and butter into the cooked celery and onion. In a separate bowl, combine the cornbread and biscuit crumbs with the seasonings. Pour the warm wet ingredients into the dry ingredients, and stir. Add the eggs, and season to taste. Pour into a greased 9x13 pan and bake for 30-45 minutes at 375° or till browned.

Shadi Kermanian’s Loobia Polo

“Loobia polo (green beans rice) is an all-time favorite dish of mine. To me the combination is the most delicious yet nostalgic Iranian comfort food. Whenever I make it, I think of my mom. She is famous for making superb Loobia polo, and she learned from her mother. When green beans are in season, I try to make it as often as I can because it makes my kitchen smell like my mom’s kitchen and brings back all the old memories from Tehran. I enjoy making Loobia polo exactly the way my mom taught me, but hers is still the best I have had so far. She is my favorite cook with matchless culinary skills.”

Yields 4-6 servings

Ingredients

• 6 Tbsp. canola oil, divided

• 3 medium yellow onions, finely chopped

• 2 lbs. leg of lamb, cut into 1-inch cubes

• 5 Tbsp. salt, divided

• 2 tsp. ground turmeric

• 1 cinnamon stick

• ½ tsp. ground ginger

• 1½ lbs. green beans, cut into 1-inch pieces

• 3 Tbsp. tomato paste

• 2 medium tomatoes, puréed

• 3 cups long grain Basmati rice

• 1-2 tsp. ground cinnamon

• 1 tsp. ground saffron

• Yogurt and basil, for topping

Directions

Add 2 tablespoons of oil to a pot and heat over medium heat. Add the onion and sauté until it begins turning golden brown. Add lamb, 1 tablespoon of salt, turmeric, cinnamon stick, and ginger. Sauté for an additional 3-4 minutes. Add enough boiling water to cover the meat. Cover the pot with a lid, reduce heat, and simmer for approximately 2 hours. While the lamb cooks, add 2 more tablespoons of oil to another pan, and sauté the green beans. When cooked through, add the tomato paste and purée, and simmer for 5 minutes. Add the green bean sauce to the lamb stew and simmer for an additional 20-30 minutes. When the sauce thickens and the oils rise to the top, it is ready.

While the stew is simmering, work with the parboiling rice. Place uncooked rice in a bowl, cover just barely with water, stir in 2 tablespoons of salt, and allow to soak for at least 15 minutes

but up to a few hours (reference the package instructions). Add 12 cups of water and 2 more tablespoons of salt to a large pot and bring to a boil. Use a colander to strain the rice that was soaking, and then add it to the pot. Cook for about 4-6 minutes or until the tips of the rice grains are clear. Strain the rice once more and rinse with lukewarm water. Add 1-2 tablespoons of oil and ¼ cup water to a coated pot. Add a layer of parboiled rice, followed by a layer of the stew and a sprinkle of cinnamon and saffron. Continue layering your pot until you’ve used all the ingredients, making sure to end with a layer of stew and spices. Poke a few holes through the mixture with the back of a spoon, and cover with a lid. Heat over medium heat until the rice begins to steam. Drop heat to low, and allow to steam for 45 minutes. Serve with yogurt and basil, and don’t forget to enjoy the tadig (the crispy rice from the bottom of the pan).

Roz Veltenaar’s Chicken Paprikash

“As a first generation Hungarian American, I was always in the kitchen with my maternal grandmother and mother. On my father’s side, my aunt was the head chef by the time she was 14 (so I’m told) for a count and countess. They were all amazing cooks. I loved spending time watching them while enjoying the most amazing smells in the world.”

Yields 4 servings

Ingredients

• 1 whole chicken or 4 legs and 4 thighs

• Salt, to taste

• 3 Tbsp. extra virgin olive oil

• 2 medium Spanish onions, diced

• 4 Tbsp. sweet authentic Hungarian paprika

• 2-3 cloves garlic, minced

• 1 tomato, chopped

• 1 green pepper, chopped

• Black pepper, to taste

• Flour, for desired consistency

• ½ pt. sour cream + extra for serving

Directions

Cut chicken into pieces at the joints, and season with salt. Allow to sit in the refrigerator for at least 30 minutes but preferably overnight. Heat olive oil in a large pot, and add onion. Cook, stirring frequently, until onion is translucent, and then remove from heat to let cool. Add in paprika, and stir. Put the pot back on the burner, and add chicken, garlic, tomato, and green pepper before adding enough water to cover the dish. Season with salt and pepper, cover with a lid, and bring to a slow boil. Cook for 1 hour or until chicken is done. Once the dish is finished, remove 2-3 ladles worth of liquid from the pot, and place in a separate bowl. Add flour to the liquid, and stir thoroughly until thickened. After allowing to cool slightly, add sour cream, and stir to combine. Add this back to the pot with the chicken, and repeat the process until it gets to the desired consistency. Serve over Hungarian noodles (nokedli) or German spätzle.

Note: Paprika can turn bitter if cooked at high temperature.

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Genette Dugger’s Vegan Oat Sausage Patties

“Teresa Dugger, known as ‘Mimi’ to the grandkids, is a retired professional chef but has remained the chef of our family. After switching to a vegan diet in 2005, she was determined to create vegan substitutes for every favorite dish without sacrificing flavor. On Christmas morning of 2012, she brought over a container of ‘sausage patties’ for the family to try out. It became an instant favorite and is now a breakfast staple for the whole Dugger family! We love drizzling syrup over them or adding them to vegan egg and cheese biscuits.”

Yields 8 patties

Ingredients

• 1 cup water

• 1 Tbsp. olive oil

• ½ tsp. salt

• 1 tsp. onion powder

• ½ tsp. sage

• 1 Tbsp. nutritional yeast flakes

• ¼ tsp. garlic powder

• ½ tsp. Italian seasoning

• 1 tsp. honey

• 1 cup quick oats

Directions

Preheat oven to 350°. Combine all ingredients except oats in a 2-quart saucepan. Bring to boil, add oats, lower heat, and then simmer for 1-2 minutes. Stir occasionally to make sure oats do not stick to pan. Remove from heat, and let sit for a few minutes until slightly cooled. Form into patties, and put on greased baking sheet. Bake for 30-35 minutes, flipping halfway through.

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Authentic Eats Dessert Edition

Chattanooga has gained notoriety in recent years for its growing ethnic food scene and for good reason. Restaurants representing far-flung corners of the globe are wowing diners with their quality ingredients and expert flavor combinations. While these establishments are dishing up their fair share of show-stopping mains, those with a sweet tooth fret not! Here, we highlight worldly desserts from some of the city’s top cultural eateries.

Photography by Trevor Long

Directions

Wash the rice a few times, and let it soak for 10 minutes before draining off all the water. Warm the tablespoon of milk, and add the saffron strands so they can bloom while you cook the rest of the dish. Boil the remaining 4 cups of milk over medium heat, making sure it does not boil over. In a separate pan, heat the ghee over medium heat, and toast the rice until everything is evenly coated. Add the rice to the milk, and bring it back to a boil. Lower the heat, and simmer until the rice is cooked through and the milk has thickened. Add sugar, toasted nuts, cardamom, bloomed saffron, and sprinkle with cinnamon.

Note: This dish can be enjoyed warm or cold. As the mixture cools down, the pudding gets thicker, so add milk to get to your desired consistency.

“This is the celebratory dish of my childhood, made for birthdays and holidays. Since all the ingredients were always on hand, no extra fanfare or preparation was needed, and it also came together quickly, so it was a great dessert to be served when last-minute guests dropped in.”

Spice Trail’s Chawal ki Kheer (Rice Pudding)

By Sujata Singh

Yields 4 Servings

Ingredients

• 1 cup short-grained rice such as Arborio or sona masoori

• 1 Tbsp. + 4 cups whole milk, divided (can sub coconut milk)

• 8-10 strands saffron

• 1 Tbsp. ghee

• ½ cup sugar or to taste

• ¼ cup mixed toasted nuts such as almonds, cashews, pistachios (optional)

• ¼ tsp. freshly ground cardamom powder

• Cinnamon, to taste

Directions

Hand mix the whipped cream and cheeses until blended. Add vanilla, Luxardo Amaro, and almond extract. Transfer mixture to a large stand mixer. Using a mixing paddle on low speed, slowly add cherries, and blend until mostly puréed. Remove the bowl from the stand mixer, and add the cocoa chips, hand mixing until well incorporated. Fill a piping bag with the mixture, and begin filling cannoli shells from both sides. Repeat until finished, and garnish with confectioners’ sugar and cocoa chips.

“Cannoli are a Sicilian classic dating as far back as the 13th century. As is the case with Italian cuisine in general, the key is quality ingredients. Real Luxardo cherries, quality mascarpone, and true vanilla bean with Luxardo Amaro elevate the texture and flavor of this staple dessert. Pair with Sicilia Grappa or a good Tawny Port.”

Il Primo’s Cherry Cannoli

By Oscar Ixcot

Yields 15 Cannoli

Ingredients

• 1 qt. house-made whipped cream

• 1 ½ lbs. ricotta cheese

• 1 ½ lbs. mascarpone cheese

• 1 vanilla bean, scraped

• 1 cup Luxardo Amaro

• 1 Tbsp. almond extract

• 1 ½ lbs. Luxardo cherries

• 1 lb. traditional maraschino cherries

• 2 cups dark cocoa chips + extra for garnish

• 15 cannoli shells

• Confectioners’ sugar, for garnish

Directions

Preheat oven to 350°. Grease the bottom and sides of a 9x9-inch baking pan with 1 tablespoon of ghee, and set aside. Place the cut kataifi pieces into a large bowl, pour in melted ghee, and mix until all pieces are coated. Place the cream, sugar, and rose water in a stand mixer, and whip the cream until its peaks are stiff. Using a rubber spatula, fold the ricotta into the whipped cream, and set aside. Place half of the kataifi into the baking dish, and press firmly to cover. Spread the cheese mixture on top of the kataifi layer, and sprinkle remaining kataifi on top, pressing in gently. Bake for 45 minutes or until the top of the knafeh is golden brown and butter is bubbling up the side of the pan. While knafeh is baking, make the attar syrup by first adding the water and sugar to a small saucepan, bringing to a boil, and cooking for 5 minutes. Remove from heat, let mixture cool for another 5 minutes, and then add the orange blossom water and lemon juice. Stir, and set aside to cool completely. Once knafeh is removed from the oven, allow to cool for 5 minutes before plating. Pour half of the syrup over the knafeh, sprinkle with crushed pistachios, and serve remaining syrup on the side

“Knafeh is a traditional Middle Eastern dessert made with kataifi and cheese that is soaked in a sweet syrup (called attar) and finished with pistachio. At Calliope, our version is a little different. We add a second layer of the buttery, crunchy kataifi, and we opt for fresh ricotta instead of the traditional sweet cheese.”

Calliope’s Knafeh

By Khaled Albanna

Yields 4-6 servings

Ingredients

For the kataifi:

• 1¼ cups ghee (or butter), melted and divided

• 16 oz. kataifi shredded filo dough, cut into 1-inch pieces

• 1 cup heavy cream

• 1/5 cup granulated sugar

• 1 Tbsp. rose water

• 16 oz. fresh ricotta

• 1 cup pistachios, crushed

For attar syrup:

• ¾ cup water

• 1½ cups sugar

• 1 tsp. orange blossom water

• 2 Tbsp. lemon juice

Directions

In a large sauté pan, melt butter, and then add orange juice, water, brown sugar, nutmeg, and cinnamon. Bring to a boil. Add orange liqueur, and flambé until alcohol dissipates. Simmer for an extra minute before adding pineapple rings. Simmer for an additional 10 minutes with the pineapple, turning occasionally. Place the pineapple rings on a plate and then divide the sauce between the servings, filling the core space (reserve a little to drizzle as a garnish). Top each pineapple ring with a scoop of vanilla ice cream and a dash of orange zest. Drizzle the extra sauce on top, and garnish with a sprig of mint.

“I’m thrilled to showcase a guest favorite of grilled pineapple in this dessert. Our creation highlights the natural flavors of fresh pineapple sautéed to perfection and generously glazed with a delightful orange caramel sauce. It’s a taste of Brazil that’s close to our hearts!”

Rodizio Grill

Hamilton Place’s

Pineapple Dessert

By Adam Bugher

Yields 3-4 Servings

Ingredients

• 1 Tbsp. butter

• 1 cup freshly squeezed orange juice

• ¼ cup water

• 1 cup light brown sugar

• 1 pinch of ground nutmeg

• 1 pinch of ground cinnamon

• ¼ cup orange liqueur

• 1 pineapple, cored and sliced into 2-inch rings

• Vanilla ice cream, for topping

• Orange zest, to taste

• Mint leaves, for garnish

Directions

Add 1 cup of sugar to a saucepan over medium heat, and melt until it caramelizes. Try to avoid stirring the sugar, and just swirl the pan. Once fully caramelized, pour sugar into the bottom of oven-safe ramekins or an 8x8-inch baking dish. Set aside, and allow to cool while making the custard. To make custard, combine eggs, milks, vanilla, and remaining tablespoon of sugar in a mixing bowl, and whisk until well combined. Pour custard over caramel. Add your ramekins or baking dish to a larger, oven-safe dish, and pour hot water into the larger dish until it is halfway up the custard dishes. Once custard is in a water bath, add it to an oven heated to 300˚ for 1 hour or until custard sets. Remove from oven, and let cool for 10-20 minutes. Once cooled, chill in the refrigerator for a few hours. While flan is chilling, make the whipped cream. Start by chilling a bowl and the beaters of a hand mixer in the fridge for 30 minutes or a freezer for 10. Once ready, add all of the ingredients to the mixing bowl, and mix on medium-high for about 2 minutes or until soft peaks begin to form. To serve flan, remove the custard from the fridge, place a plate on top, and invert the dish. Top with whipped cream, and enjoy!

Mezcla Cocina Y Cantina’s Mexican Flan With Pumpkin Spice Whipped Cream

By Jr. Bravo

Yields 8 servings

Ingredients

For the flan:

• 1 cup + 1 Tbsp. sugar, divided

• 6 eggs

• 1 14-oz. can sweetened condensed milk

• 1 12-oz. can evaporated milk

• 2 oz. Molina Mexican vanilla extract

For the whipped cream:

• 1 cup heavy cream/whipping cream

• 2 Tbsp. confectioners’ sugar

• ½ tsp. vanilla extract

• ½ tsp. pumpkin pie spice

• ¼ cup pumpkin purée, chilled

“Flan is a sweet, creamy custard dessert smothered in a rich caramel sauce. It’s a traditional Mexican favorite and is also very popular in Latin America and Spain. It pairs really nicely with pumpkin spice whipped cream and is perfect for the fall season.”

Directions

Start the syrup by combining sugar, honey, lemon juice, water, orange peel, and cinnamon stick in a medium saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat, boil for an additional 5 minutes without stirring, and then remove from heat and let syrup cool while preparing baklava. To make baklava, preheat oven to 325˚. In a medium bowl, mix nuts, cinnamon, and sugar. Place 8 phyllo sheets in a 12x12-inch baking pan 1 by 1, making sure to brush every other sheet with melted butter. Spread 1/5 of the nut mixture over phyllo dough, and then add 6 more buttered sheets of phyllo followed by another layer of the nut mixture. Repeat the process 4 more times, finishing off with 10 layers of buttered phyllo sheets. Brush the very top with another layer of butter. Score pastry in 1½-inch strips, and then cut diagonally to form diamond shapes. Bake for 75 minutes or until golden brown. Remove from the oven, and immediately pour syrup over the hot baklava. Let the dish cool uncovered until it reaches room temperature. Serve, and store leftovers in an airtight container on the countertop or in a pantry.

Note: Keep phyllo sheets covered with a damp towel when not using them.

Acropolis Grill’s Baklava

By Lucy Galang

Yields 20 servings

Ingredients

For the syrup:

• 1 cup granulated sugar

• ½ cup honey

• Juice of ½ lemon

• ¾ cup water

• ½ orange peel (optional)

• 1 cinnamon stick (optional)

For the baklava:

• 1 lb. pecans, walnuts, or pistachios, finely chopped

• 1 tsp. ground cinnamon

• ¼ cup sugar

• 16 oz. phyllo dough

• 2 sticks butter, melted

“Baklava is the most famous tradional Greek dessert and is found all over the Mediterranean. It has a nice balance of sweetness and citrus with the earthy flavor of cinnamon, and it pairs great with coffee or hot tea.”

Comfort Food Favorites

Comfort food just makes sense. After a busy week or when preparing to entertain family and friends, these meals warm us up and bring us together with delicious, nostalgic flavors. From baked potatoes to hearty stews, comfort food never fails. Here, four locals share recipes for their favorite comforting meals.

PHOTO BY RICH SMITH

Perfect BBQ Chicken

Stuffed Potatoes

by Natalie Martin YEILDS 4 SERVINGS

Ingredients

• 2 Tbsp. salt

• ½ cup water

• 4 russet potatoes

• Olive oil, to coat

• 6 Tbsp. salted butter

• Salt and black pepper, to taste

• Sour cream, to taste

• 4 oz. cheddar cheese, shredded and divided

• Barbecue sauce, to taste

• 2 cups rotisserie chicken, shredded

• Bacon, crumbled

• Sliced green onion and pickled jalepeño, for topping

Directions

Preheat oven to 450°. Make a brine using the salt and water. Poke holes in the potatoes and place them in a shallow dish. Pour salted water over the potatoes, ensuring they are coated by the brine. Place a wire rack into a baking sheet, remove the potatoes from the brine, place directly on the wire rack, and pop them in the oven. Bake potatoes for 45 minutes to 1 hour, until the internal temperature reaches 205°. Brush or mist the potato skins with a light coating of olive oil, and return them to the oven for another 5-10 minutes. Cut the potatoes open, and with a clean dish towel or oven mitts, smoosh the ends to fluff up each potato. You may want to use a fork to fluff the potatoes as well. Butter each potato with 3-4 thin slabs of salted butter. Sprinkle with salt and pepper. Add a big dollop of sour cream, and spread it around to cover the entire top of each potato. Sprinkle on some cheddar cheese. Mix barbecue sauce into the chicken, and add to potatoes. Add more cheddar cheese. Now, pop potatoes back into the oven until the cheese melts. Pull them out, and finish with the bacon, green onion, jalapeños, and another big dollop of sour cream. Enjoy!

“A baked potato can honestly become a work of art. You can make one anytime with pretty much any ingredient. They’re delicious, warm, and filling, but they can also seem gourmet without a great deal of effort.”

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Elnora’s Neckbone Stew With Cornbread

by Yashic Ransom YIELDS 6-8 SERVINGS

Ingredients

For the stew:

• 1 3-5 lb.-pack of pork or beef neck bones

• 4 cups beef broth or water

• 1 small onion, sliced

• 2 Tbsp. garlic powder

• 2 Tbsp. black pepper

• 2 Tbsp. salt

• 3 Tbsp. Goya Adobo all-purpose seasoning (or seasoning salt)

• 3-4 white potatoes, peeled and cut into chunks

• 1 32-oz. bag frozen mixed vegetables

• 1 12-oz. bag frozen corn

• 1 stick butter

• 1 12-oz. can tomato paste

• 1 12-oz. can tomato sauce

• 1 12-oz. can diced tomatoes

For the cornbread:

• 2½ cups yellow cornmeal

• 1 cup buttermilk

• ¼ cup sour cream

• ½ cup water

• 3 Tbsp. sugar

• 2 eggs

• ½ stick + 3 Tbsp. butter, divided

Directions

For the stew:

In a pot, add cleaned neck bones, broth, onion, garlic powder, black pepper, salt, and Goya Adobo. Cover and cook for 1 hour. Add potatoes, and cook for another 15 minutes on medium heat. Add all vegetables, butter, tomato paste, tomato sauce, and diced tomatoes, and cook for another 15 minutes on medium heat. Stir occasionally, and taste stew to check the seasoning level. Add more salt and pepper to your taste.

For the cornbread:

Preheat oven to 400°. In a mixing bowl, place cornmeal, buttermilk, sour cream, water, sugar, and eggs, and beat until blended well. Then, add ½ stick of melted butter to the skillet. Pour cornbread mixture into skillet, and cook at 400° for 30 minutes. Use a fork to check the middle of the cornbread to make sure it is cooked all the way through. If the fork comes out clean, then continue to the next step. If not, leave it in the oven for another 5 minutes. Take cornbread out of oven, and place 3 tablespoons of butter on top of the bread to melt to give the cornbread a nice glaze. Cut and serve with stew.

“As a little girl, my mom would make this stew for the family. I would be in the kitchen chopping up onions, adding ingredients, and sampling the stew to make sure it was made correctly. This stew brings families together on a nice, cool night to snuggle in front of the fireplace or sit at the dinner table and talk about the day.”

Baked Lasagna Tuscan Style

by Kary Favish YIELDS 8-10 SERVINGS

Ingredients

• 1 Tbsp. olive oil

• 1 cup onion, coarsely chopped

• 2 cloves garlic, roughly chopped

• 1 lb. ground beef, not too lean

• 2 lbs. Italian sausage (casings removed)

• Salt and black pepper, to taste

• ¼ tsp. freshly ground nutmeg

• 2 28-oz. cans of San Marzano tomatoes

• 4-5 fresh basil leaves, torn

• 1-2 Tbsp. sugar

• ¼-½ cup dry red wine

• 1 egg

• 1 ½ lbs. whole milk ricotta cheese

• 2 9-oz. boxes of oven-ready lasagna sheets

• 8 oz. freshly shredded mozzarella or smoked gouda cheese

• 8 oz. freshly grated Italian cheese

Directions

Begin making the filling by heating the oil, adding the onion, and cooking until translucent. Add garlic, and cook for about 30 seconds without burning. Add ground beef and sausage, breaking up any clumps as the meat cooks. Add salt and pepper, and stir well. Add nutmeg, and mix in. When the meat is cooked but not dry, add tomatoes and basil. Lower the heat to simmer for about 30 minutes. Add sugar to cut the acid and some wine to taste. Let the filling cool completely, and put it in the refrigerator overnight. To assemble the lasagna, preheat the oven to 375°. Add beaten egg to the ricotta and a little sauce, and stir until completely incorporated. Spread a thin layer of filling over the bottom of an oiled pan. Add a layer of lasagna sheets over the filling, cutting the sheets as necessary to cover the bottom of the pan. Then, cover the sheets with more filling, ricotta mixture, shredded mozzarella, and grated Italian cheese. Repeat, making as many layers as your pan will hold, ending with filling, shredded mozzarella, and grated cheese - in that order. Bake for about 45 minutes or until bubbly. If your oven runs hot, and it looks like it might burn, gently put a piece of foil over the top. Remove from oven, and let stand for 20-30 minutes before serving.

“The ideal comfort food shouldn’t be a hassle. It’s flavorful, satisfying, and sometimes evokes a memorable event. I love to make this lasagna because it’s delicious and easy to serve. Normally, I pair it with a Caesar salad, homemade bread, a great bottle of wine, and my homemade Basque Burnt Cheesecake.”

PHOTOS BY TREVOR LONG

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Baked Bliss Macaroni

by Will Shelley YIELDS 8 SERVINGS

Ingredients

• 1 lb. macaroni noodles

• Salt, to taste

• 1 stick butter

• ½ cup flour

• 3 cups chicken or vegetable stock

• 1 Tbsp. ground mustard

• ¼ tsp. nutmeg

• 1 cup milk

• 1 splash Louisiana Hot Sauce

• 1 splash Worcestershire sauce

• 3 cups cheddar cheese, shredded

• ¼ cup panko bread crumbs

• Sliced green onion and chopped parsley, for topping

Directions

Cook macaroni in salted water. In a saucepan, melt the butter, add the flour, and whisk to make a roux. Cook for about 1-2 minutes, just enough to cook the flour taste out. Over medium heat, add stock, and whisk until thickened. Add dry spices. Then, add milk, hot sauce, and Worcestershire. Turn off the heat. Add in about ¾ of the cheese, and mix cooked macaroni with cheese sauce. Put in a 9x13-inch pan, and add the remaining cheese on top. Sprinkle panko on top. Bake in a hot oven at 425° for 10-15 minutes until the top is golden brown. Top with green onion and parsley.

Optional: You can finish baking it under a low broiler to brown it, but be careful not to burn it.

“My favorite time to make this dish is for my children’s birthdays. We have a tradition that they get to choose what they want to eat for their birthday dinner, and they always choose it as a side. It’s not easy making a dinner that everyone in the family likes, but my mac & cheese recipe is always a winner.”

PHOTOS BY RICH SMITH

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The Tastes of Truffle

Truffles are a rare fungus that grow underground and have long been touted as a culinary delicacy thanks to their distinct earthy flavor and aroma. Whether chopped, shaved, or infused via oil, this luxurious ingredient can make a dish truly decadent. Here, local restaurants showcase the versatility of truffle with assorted savory recipes.

Photography by Trevor Long

Truffle Creamed Corn SIDETRACK

“Truffles and corn work really well together in a one-two-punch combo. The contrast of the sweet corn and the fragrant, pungent truffle makes for a delicate yet rich dish. Fresh truffles are best here, but truffle oil is a great economical alternative.” – Jason Greer

Mushroom Pappardelle

ST.

JOHN’S RESTAURANT

“Black truffle is such a beautiful and recognizable flavor and ingredient; in this dish I tried to make the flavor as present as possible. I feel garnishing with the shaved truffle and using any of the mushroom scraps to make the brown butter really enhances the dish.” – Patrick Sawyer

Gnocchi Parisienne With Truffle Mornay

OLD

GILMAN GRILL

“The secret is timing. Wait until your sauce is close to completion and fold in your truffle oil.” – Blake Snow

Truffle Fried Mushrooms

CANYON GRILL

“We use a high-quality white truffle infused extra virgin olive oil. To enhance the flavor, we lightly spritz the fried mushrooms with the truffle oil to ensure it is not overwhelming.” – Alexis West

Truffle Fries

FOOD WORKS

“Truffle and potatoes go perfectly together, whether it’s with mashed potatoes, roasted potatoes, fries, you name it. We chose to pair it with fries in this application because it makes a great appetizer or side, and each bite has a combination of flavors that are bold but don’t overpower each other.” – Troy Sutton

Taleggio Flatbread With Black Truffles ALLEIA

Scallop & Shrimp White Cheddar Mac & Cheese

“White truffles and truffle oil are very strong in flavor, much more than black truffles, but they have a great flavor if used with the right balance. We dilute our truffle oil 50% with olive oil or canola oil to help tone down the flavor to an approachable level. Like soy sauce, the true complexity of white truffle oil blooms when diluted.” – Will Rush

PHOTO BY RICH SMITH

RECIPES

Truffle Creamed Corn

SIDETRACK

Yields 3-4 servings

Ingredients

• 2 cups corn

• ¾ cup yellow onion, diced

• 6 Tbsp. butter, divided

• 1 tsp. minced garlic

• 2 cups half & half

• 1 bay leaf

• 1 Tbsp. lemon juice

• 1 tsp. kosher salt

• 4 Tbsp. chives, minced

• Maldon sea salt, to taste

• Drizzle of truffle oil or sprinkle of fresh truffle shavings

• Parmesan, Pecorino Romano, or hard salty cheese of your liking, to taste

Directions

Grate corn on a box grater, or cut off the cob, and lightly pulse in a food processor. Set aside. Scrape corn cobs with the back of a knife, and add corn pulp to the reserved corn. Over medium heat, sweat the onion in 2 tablespoons of butter until soft. Add garlic and corn, and sauté for 5 minutes on low heat. Stir frequently, so garlic doesn’t burn. Add half & half and the bay leaf. Bring to a simmer, and reduce by half, about 15 minutes, stirring frequently to prevent the bottom from scorching. Allow to cool slightly. Season with lemon juice and salt. Melt remaining butter in a small skillet over

medium heat. Sauté corn until warmed through, and then add chives. Remove from heat, and whisk until it has tightened up slightly but still resembles the texture of a loose risotto. Pour directly into the center of a plate or serving platter. Season with flaky Maldon sea salt. Drizzle truffle oil, or add grated fresh truffle across the top. Using a microplane, grate cheese over top, and serve.

Mushroom

Pappardelle

ST. JOHN’S RESTAURANT

Yields 1 serving

Ingredients

• Canola oil, to coat

• ¼ shallot, thinly shaved on mandolin

• 2½ oz. Gowin Valley chestnut and oyster mushrooms

• 8 oz. mushroom or vegetable stock

• 8 oz. Pappardelle pasta

• ½ oz. truffle brown butter

• 1 pinch of chopped herbs (parsley, tarragon, chives)

• Salt and white pepper, to taste

• ½ oz. Grana Padono cheese, grated on microplane

• 10-12 black truffles, shaved

Directions

Add canola oil to a sauté pan on medium-high heat. Then, add shallots and mushrooms, and sweat for 1 minute. Add mushroom/

vegetable stock, and then add pasta. Once pasta is tender and liquid is rendered, add truffle brown butter and a pinch of herbs. Add salt and pepper to taste. Garnish with Grana Padono and truffle shavings. Plate in your favorite dish or bowl.

Gnocchi

Parisienne With Truffle Mornay

OLD GILMAN GRILL

Yields 4 servings

Ingredients

For the truffle mornay:

• 66g butter, cubed

• 200g yellow onion, diced small

• 50g all-purpose flour

• 350g milk

• 350g heavy cream

• 2 thyme leaves

• 1 bay leaf

• 2½ tsp. kosher salt

• 17g truffle seasoning (or oil)

For the gnocchi Parisienne:

• 255g butter

• 3 cups milk

• 435g flour

• 9 eggs

• 45g parmesan cheese, grated

• 2g ground nutmeg

• 3 tsp. kosher salt, divided

• 3 oz. clarified butter, divided

• ½ cup oyster mushrooms, sliced

• ½ cup brown beech mushrooms

• Gremolata and scallions, for garnish

Directions

For the truffle mornay: Melt butter in a medium pot on medium heat. Add yellow onion, and cook on medium-low heat for 6 minutes. Add flour, and mix evenly. Add remaining ingredients, and whisk thoroughly. Blend and strain through fine mesh strainer.

For the gnocchi Parisienne: Heat butter and milk in a medium pot, and bring to a boil. Add flour, and mix on low heat. Let cool for 30 minutes. Then, add eggs, parmesan cheese, nutmeg, and 2 teaspoons salt, and mix on low heat.

Heat up a medium rondeau pot with heavily salted water to 180° (it shouldn’t be boiling). Add gnocchi dough to a pastry bag and cut 1 inch off the pastry bag’s tip. Using scissors, cut gnocchi into 1½-inch pillows as the mixture comes out of the bag, letting the pieces fall into the salted water. Cook for 4½ minutes. Using a slotted spoon, remove gnocchi from water and add to an ice bath.

Once gnocchi has fully cooled down, remove from ice bath and place on a paper towel-lined tray. Bag the gnocchi in 6-ounce portions and store in the refrigerator until ready to use.

Heat up a medium sauté pan with 2 ounces of clarified butter. Add mushrooms and remaining teaspoon of kosher salt to the pan. Roast until golden, and place mushrooms on a paper towel-lined tray. Set aside. Add remaining ounce of clarified butter to the sauté pan, and heat until slightly smoking. Add gnocchi to the pan, and sear until golden brown. Add 3 ounces of truffle mornay sauce to the gnocchi, and heat until slightly bubbling (don’t heat for too long or the sauce will break). Add the roasted mushrooms to the pan, and mix evenly. Plate the gnocchi, and place the mushrooms on top. Garnish with gremolata and scallions. Enjoy!

Truffle Fried Mushrooms

CANYON GRILL

Yields 2-4 servings

Ingredients

• 6 oz. rice flour

• 1 tsp. kosher salt

• 4 oz. water

• 6 oz. your choice of mushrooms (cremini and shiitake are recommended), halved

• 1 tsp. truffle oil

Directions

Combine rice flour and salt in a bowl. Add water until you get a pancake batter consistency. Add mushrooms, and mix until mushrooms are coated. Fry at 350°. As the crust sets,

gently separate and cook until crispy. Add truffle oil to a large bowl, and toss cooked mushrooms to coat. Serve with your choice of dipping sauce.

Truffle Fries

FOOD WORKS

Yields 2-3 servings

Ingredients

• 15 oz. cooked French fries (we use a waffle cut because it holds the ingredients better than a standard fry)

• 1 Tbsp. minced garlic

• 3 Tbsp. parmesan cheese, shredded

• 2 Tbsp. white truffle oil

• 1 Tbsp. parsley, chopped

• Course sea salt, to taste

Directions

Toss all ingredients in a bowl, and adjust to taste. Serve with sauce of your choice – we currently use garlic aioli.

Taleggio

Flatbread With Black Truffles

ALLEIA

Yields 2-4 servings

Ingredients

• 1 Tbsp. black truffle, chopped

• 1 Tbsp. truffle oil

• Flour, for dusting

• 1 10-oz. ball of pizza dough, room temperature

• 2-3 oz. Taleggio cheese, cut into small cubes

• 2 oz. fresh mozzarella cheese, chopped or shredded

Directions

Preheat oven to 450° with a pizza stone on the rack. Mix the chopped black truffle with the truffle oil, and set aside. Lightly flour a pizza peel. Then stretch out pizza dough into an oval shape, and place on peel. Top with Taleggio cubes and mozzarella. Slide onto the stone, and bake at 450° for about 10 minutes or until cheese has melted and just started to brown. Remove from oven, and cut into rectangles. Top with a little of the truffle mixture on each slice. Enjoy!

Scallop & Shrimp White

Cheddar Mac & Cheese

STIR

Yields 4 servings

Ingredients

For the cheese sauce:

• 2 cups heavy cream

• 9 oz. white American cheese, shredded

• 6 oz. white cheddar cheese, shredded

• 3 oz. parmesan cheese, shredded

• 1 cup half & half

• ¼ tsp. kosher salt

For the entrée:

• 4 oz. canola oil

• 12 scallops

• 20 shrimp, peeled and deveined

• 1⅓ cups asparagus, blanched and cut into 1-inch pieces

• 40 oz. cooked Cavatappi pasta (20 oz. dry)

• 2 Tbsp. 100% white truffle oil

• 2 Tbsp. olive oil

Directions

For the cheese sauce: Place heavy cream in saucepan and bring to a simmer. Whisk in American cheese to simmering heavy cream until fully incorporated. Turn off flame, and add white cheddar cheese, parmesan cheese, half & half, and salt. Whisk while still hot until cheese is fully melted and salt has dissolved.

For the entrée:

In a very hot sauté pan, add oil and sear scallops and shrimp until golden and 145° internal temperature. In a separate pan, place cheese sauce and allow to melt on low flame. Add asparagus to sauce; add water to thin if needed. Add cooked pasta to saucepan, and stir to coat pasta and asparagus while heating to 165°. Divide mac & cheese into 4 bowls, each in a high, tight mound. Place 3 scallops in a pile in the center of each bowl, and arrange 5 shrimp around the pasta. Combine truffle oil and olive oil, and drizzle 1 tablespoon of the mixture over each serving. Serve immediately.

Play

a pizza perfection

Fiamma’s

Prosciutto and Arugu Pizza

Ingredients

• 1 7-oz. dough ball (preferably made with 00 flour)

• Semolina flour/cornmeal, for dusting

• ½ oz. olive oil

• 3-4 basil leaves

• 2¼ oz. fresh mozzarella cheese (preferably bufala)

• 1 oz. prosciutto, thinly sliced

• 1 oz. fresh arugula

• ¼ oz. balsamic vinegar

• 1/5 oz. freshly grated parmesan cheese

Directions

Press out the dough ball using semolina or cornmeal. As you go, try to get all the air bubbles pressed out into the outside crust. Add half the oil as the base of the pizza, and add the basil leaves. Break down the mozzarella into small pieces across the middle of the pizza. Slide the pizza onto the peel and stretch as needed. Cook as desired (About 90 seconds at 850° in a wood-fired oven). Cut the pizza, and add a slice of fresh prosciutto to each slice of pizza. Toss the arugula in equal parts olive oil and balsamic vinegar. Place arugula on top, and add fresh parmesan last. Enjoy!

“Some of the best pizzas I have enjoyed have been really simple, but they have consisted of quality ingredients or a great combination of a few ingredients. Sometimes being simple is better than overloading a pizza.” – Quinn Gardner

High Rail's Pizza Dough

Ingredients

• 6 cups 00 flour

• ¾ Tbsp. table salt

• 1½ Tbsp. yeast

• 2 cups warm water

• ¾ cup extra virgin olive oil

Directions

To make the dough, mix flour and salt in a mixer. Dissolve yeast in warm water, and add it to the bowl. Add olive oil, and mix well until the dough pulls away from the sides. Cover with a cloth napkin, and let it rise. Punch it down after rising. Then, roll it into 1-pound balls, and refrigerate the dough if not used immediately.

“The most important part of a great pizza is texture and presentation.” – La Mont Caldwell

High Rail's Ita an Style

Pizza Toppings

Ingredients

For the pesto spread:

• ¼ lb. fresh basil

• ½ cup parmesan cheese

• ¼ tsp. black pepper

• Pine nuts or pecans, to taste

• ¾ cup olive oil

For the ratatouille:

• 2 Tbsp. olive oil

• 1 carrot, cut into ½-inch cubes

• 1 red onion, cut into ½-inch cubes

• 1 zucchini, cut into ½-inch cubes

• 1 yellow squash, cut into ½-inch cubes

• 1 bell pepper, cut into ½-inch cubes

• Salt and black pepper, to taste

For the balsamic syrup:

• 1 cup balsamic vinegar

• ½ cup sugar

Directions

To make the pesto, place ingredients into a food processor, except for olive oil. Add olive oil gradually as you blend. For the ratatouille, sauté cut veggies in oil until al dente, and season to taste. Begin the balsamic glaze by reducing the vinegar by half. Add sugar, and cook until dissolved. Lower the heat, and continue cooking until a syrupy consistency is achieved.

Pizzeria Cortile’s Boujee Bianca

Ingredients

For the biga:

• 2 cups bread flour

• 1⅓ cups water

• ⅛ Tbsp. yeast

For the final dough:

• 8½ cups bread flour

• 6 cups water

• ⅓ cup salt

• 3 cups biga

For the toppings:

• 1 Tbsp. basil oil

• ½ cup buttermilk

ricotta cheese

• 5-8 fresh basil leaves

• 1 clove garlic, thinly sliced

• ¾ cup 50/50 blend of mozzarella and Asiago cheese

• Fresh oyster and Lion’s Mane mushrooms, to taste

• Fresh oregano, to taste

• Balsamic reduction, for topping

• Freshly ground black pepper, for topping

Directions

Preheat oven with pizza stone to 550° or as hot as you can get it. Stretch dough into a 12-14 inch “pizza shape,” and place onto a floured pizza peel. Add basil oil, dollops of ricotta, basil, garlic, cheese blend, mushrooms, and oregano. Transfer pizza to baking stone in the already preheated oven, and bake until the pizza is brown and the cheese has melted. Turn the pizza on the stone as needed; only 1-2 turns should be necessary. Once the pizza is finished baking, move to a pizza plate or cutting board, slice, and add balsamic reduction and black pepper.

“You can’t have good pizza without good bread. Starting with a delicious, well-crafted dough is number one in my book. I love wood-fired pizza, but good bread and therefore good pizza can be made in any oven. Ceramic smokers and Ooni pizza ovens are great alternatives to a fullblown wood-burning oven.” – Justin Bennett

Honey Seed’s Rum Orgeat

Syrup

Ingredients

• 4 oz. Bacardi Gold rum

• 2 oz. Gran Gala orange liqueur

• 2 oz. orgeat

• 2 oz. agave syrup

Directions

To make the rum orgeat syrup, begin by pouring the rum, Gran Gala, and orgeat into a cold saucepan, and place on the stove. Tilt the pan, and carefully light the mixture on fire. While it is cooking, jiggle the pan sporadically to ensure all the alcohol cooks out of the syrup. Once the flames die down and go out, add in the agave syrup. Reduce by a third and cool.

“Quality ingredients are the best way to ensure a great pizza. At Honey Seed, we are very particular about the ingredients we use, from our 00 Unbromated Flour we use to make our dough to the finishing touches like our Rum Orgeat Syrup on our Mai Tai Pizza, or our signature Seeded Honey, made with raw, local honey from Harrison Bay farms that you can add to your crust.” –

Erick Wood

Massey's Kitchen's

Tuscan Pizza

Ingredients

For the pizza dough:

• 6 oz. 00 flour

• 10 oz. water, cool

• 1 tsp. salt

• 5g instant yeast

• 15g dry malt powder

• Oil, to coat

For the pizza sauce:

• 1 cup San Marzano tomatoes

• 1 tsp. sea salt

• 1 Tbsp. granulated sugar

• ¼ tsp. dried oregano

• 1 Tbsp. San Marzano tomato paste

• 1 Tbsp. fresh basil, chopped

For the pizza:

• 16 oz. pizza dough

• 1 cup pizza sauce

• 2½ cups mozzarella and provolone cheese blend, shredded

• ½ cup mushrooms, roasted

• ¼ cup artichoke hearts, chopped

• ¼ cup roasted red peppers, sliced

• 2 Tbsp. yellow onions, shaved

• 3 Tbsp. pesto

• 1½ Roma tomatoes, sliced

• 1 tsp. oregano, chopped

• 1 tsp. thyme, chopped

• 1 tsp. basil, chopped

• 1 tsp. sage, chopped

Directions

To make the pizza dough, place all ingredients in a bowl, and mix for about 5 minutes until dough comes together. Knead on the counter (will be very wet). Allow to sit at room temperature for 24 hours. Then, roll into a ball, and place in a lightly oiled bowl 2 hours before use. For the sauce, place all ingredients into a small container, and purée until smooth using a hand blender. When ready to assemble the pizza, stretch pizza dough using extra pizza flour to about 15x8 inches, and place on floured wooden pizza peel (uneven shapes are just fine). Spread pizza sauce over dough to ½-inch from the edge. Sprinkle cheese over top of sauce. Then, evenly spread remaining ingredients on top of the cheese. Bake in a pizza oven at 550-700° or on a pizza stone in a conventional oven at the highest tempera-

ture until the edges of the crust begin to turn dark brown. Remove from oven, cut into square pieces, and enjoy.

“Tuscany – known for its rich agriculture and simplistic, time-honored approach to cuisine – is celebrated in our Tuscan pizza, using freshly roasted mushrooms, fresh herbs, artichoke hearts, roasted red peppers, onions, Roma tomatoes, and house pesto.” – Scott Eiselstein

Drunk Pig Vodka Sauce

Ingredients

• NY pizza sauce

• Heavy cream

• Vodka

• Parmesan cheese, grated

Directions

To make the vodka sauce, combine all ingredients over low heat. Simmer for about 5-10 minutes or until parmesan is fully incorporated. Let cool.

“Contrasting yet complementary flavors are such a fun part of pizza. You can have a sweet tomato sauce accompanied by a spicy element, which creates excitement in every bite. Visual contrasts are also fun. How many different colors can you fit on one pizza? Vibrant reds, greens, and yellows create a mouthwatering visual.” –

James Vincente

THE MARK OF CRAFTSMANSHIP Legendary

From the Cookie Jar

The only thing better than the smell of freshly baked cookies is the joy of sharing them with loved ones. Here, five locals share recipes from their cookie jars to yours, so you can try them out next time you want to put a smile on someone’s face.

Lily Sanchez’s Guava and Cream Cheese Cookies

Yields 30 cookies

Ingredients

• 2½ cups all-purpose flour

• 1 tsp. baking powder

• ¼ tsp. salt

• 8 oz. full-fat cream cheese, softened

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 egg, room temperature

• ½ tsp. vanilla extract

• 1 tsp. almond extract (optional)

• 4-6 oz. guava paste, softened

• ¼ cup confectioners’ sugar, for dusting

Directions

Whisk together the flour, baking powder, and salt in a medium bowl, and set aside. In a large bowl, beat the softened cream cheese and butter until both are smooth and combined. Add in the sugar, and beat until the mixture is not grainy. Beat in the egg, vanilla extract, and almond extract. Add the dry ingredients into the wet ingredients in 3 parts, and continue to beat until the cookie dough comes together. Cover and chill the dough overnight or for at least 2 hours. After the dough has chilled, preheat the oven to 350°, and prepare 1-2 baking sheets with a silicone baking mat or parchment paper. Remove the dough from the fridge, and using a cookie scoop, make 12 dough balls per baking sheet, rolling them with your hands to smooth out the dough. With the back of your cookie scoop, create an indent in the middle of each cookie. Chill the rolled cookies in the freezer for 5-10 minutes. While the cookies are chilling, add the guava paste to a small bowl, and warm it up at 30-second intervals in the microwave until it's loose and gooey. If it is too thick, add 1 tablespoon of light corn syrup to thin it out. Take the cookies out of the freezer, and spoon ½ teaspoon of guava paste into the center of each cookie. Bake for 15 minutes or until the cookies are lightly brown on the sides and have browned on the bottom. Allow the cookies to cool on a rack. Dust cookies with confectioners’ sugar using a strainer or flour sifter. Store in an airtight container for up to 5 days.

Mark Drinkard’s Lemon Poppyseed Cookies

Yields 18-22 cookies

Ingredients

For the cookie dough:

• 2 cups all-purpose flour

• 1 tsp. baking soda

• ½ tsp. salt

• 1 stick unsalted butter, softened

• 1½ cups granulated sugar

• 2 large eggs

• ½ Tbsp. vanilla extract

• 1 Tbsp. freshly squeezed lemon juice

• 2 Tbsp. freshly grated lemon zest

• 1 Tbsp. poppyseeds

For the lemon icing:

• 1 Tbsp. freshly grated lemon zest

• 1 tsp. freshly squeezed lemon juice

• 1 cup confectioners’ sugar

• 1 Tbsp. milk

• ½ tsp. vanilla extract (optional)

Directions

In a medium bowl, measure out flour, baking soda, and salt, and gently combine. Add softened butter and sugar to a separate bowl, and cream together for 1-2

minutes. The mixture will be crumbly and easily fall apart. Add 1 egg, and mix until combined. Then add the second egg along with vanilla extract, lemon juice, lemon zest, and poppyseeds. Mix until combined. Begin to sift in your flour mixture, and for best results work in 4 batches. Be careful to not over mix as this can result in a drier dough. Once all of the flour is folded in, cover the bowl with a lid or saran wrap, and let it chill in the fridge for at least 1 hour. While the dough is chilling, prepare the lemon icing by combining all of the ingredients in a medium bowl. The icing will keep in the fridge for up to 3 days. Once ready to bake cookies, preheat oven to 350°. Grease a 9x13-inch baking sheet, and top with parchment paper. Scoop 2-3 tablespoons of cookie dough for each cookie, and form into evenly sized balls. Working in batches of 6 cookies per sheet, bake for 12 minutes. Allow to cool fully for about 20 minutes before drizzling with icing.

Michele Myers’ Go Vols Cookies

Yields 24 cookies

Ingredients

• 1 box orange cake mix

• ½ 6-oz. package orange gelatin

• Zest of ½ a navel orange

• 2 eggs

• Juice of ½ orange

• ½ cup vegetable oil

• 12 oz. white chocolate chips (not imitation)

Directions

Preheat oven to 350°, and prepare a cookie sheet with parchment paper. In a large bowl or stand mixer, combine the cake mix and gelatin. Add the zest, and mix slightly, so it’s distributed throughout. Add the eggs, orange juice, and oil, and mix until well combined. Add white chocolate chips, and fold them into the dough until they are well distributed. Roll into 1½-inch balls, and place on a cookie sheet, leaving a fair amount of space between as the cookies will spread. Bake for 10-12 minutes, and cool on a wire rack for about 10 additional minutes.

PHOTOS BY TREVOR LONG

Lauren Robinson’s Spiced Sugar Cookies

Yields 28-30 cookies

Ingredients

• 1 cup granulated sugar

• 1 cup salted butter, softened

• 1 tsp. vanilla

• 2 tsp. pumpkin pie spice

• 1 egg

• ½ tsp. baking soda

• 2 ½ cups all-purpose flour + extra for dusting

• Sanding sugar in colors of your choice, for topping

Directions

Preheat the oven to 375°. Cream sugar and softened butter together with an electric mixer until light and fluffy. Add in vanilla, pumpkin pie spice, and egg. Mix on medium until combined. Add baking soda and 2½ cups all-purpose flour, and mix until combined. Lightly

dust your countertop with some of the reserved flour, and lightly coat your rolling pin as well. Roll cookie dough out to about ¼ inch thick on a floured surface, and use cookie cutters to cut out shapes. Repeat until you’ve used up all the dough. You may need to re-flour the counter and rolling pin periodically. Place cookies on an ungreased baking sheet, and sprinkle sanding sugar liberally onto cookies. Bake for approximately 9-11 minutes. Let cookies cool on cookie sheet for about 5 minutes. Then transfer them to a cooling rack until they are completely cooled.

Mike Dunne’s Chocolate Chip Cookies

Yields 34 cookies

Ingredients

• 1 stick butter, softened

• ½ cup brown sugar

• ½ cup granulated sugar

• 1 egg

• ½ tsp. baking soda

• ½ tsp. salt

• 1 ⅛ cups flour, sifted

• 1 cup walnuts, crushed

• ½ cup Ghirardelli milk

chocolate chips

• ½ cup Nestlé semi-sweet

chocolate chips

Directions

In a large mixing bowl, add softened butter, sugars, and egg, and mix well. In a separate bowl, combine the baking soda, salt, and sifted flour. Add the dry ingredients to the wet, and mix well. Fold in walnuts before adding the chocolate chip mixture. Form dough into tablespoon-sized balls, and place on a prepared baking sheet. Bake at 350° for 11-12 minutes.

PHOTOS BY TREVOR LONG

PASTA PAIRINGS

Pasta has been a beloved cuisine staple for centuries, and for good reason. While all traditional pasta is made with a mixture of flour and egg, the countless combinations of pasta shapes and sauces means there’s a pasta dish to please any palate. Here, locals showcase their favorite pasta pairings, from authentic Italian dishes to creative twists on classics.

Photography by Rich Smith

Spaghetti alla Carbonara

JANE BISCARINI

“Spaghetti alla carbonara is an Italian comfort food for fall and winter as its creamy sauce pairs perfectly with the starchy spaghetti noodles (linguini, rigatoni, and paccheri are good substitutes). Eggs, cheese, bacon – what could be better for a cold or drizzly night?”

Yields 4-7 servings

Ingredients

• 8 oz. pancetta, guanciale, or bacon

• Extra virgin olive oil, to coat (only if using pancetta)

• 1 lb. spaghetti noodles

• 8 small egg yolks or 6 large, room temperature

• ½ cup Pecorino Romano cheese, grated

• Freshly ground black pepper, to taste

Directions

In a large skillet, slowly cook pancetta in olive oil until crisp. Remove pancetta with a slotted spoon, and reserve the oil. Keep pancetta warm in a 150° oven along with your dinner plates.

Cook spaghetti in boiling, salted water. While the spaghetti cooks, mix egg yolks together with Pecorino cheese in a serving bowl, and beat well with a whisk or fork. Add cooled oil from the skillet used to cook pancetta, along with 2 tablespoons hot pasta water and half of the cooked pancetta.

When spaghetti is al dente, drain, leaving some water clinging to the pasta – tongs work well for this. Add spaghetti to a skillet on medium heat with some pasta water, and toss well to get the pasta hot. Keep pasta water hot for later.

Turn off heat. Spoon egg and cheese mixture over pasta, and mix with tongs until ingredients are incorporated and hot. Add hot pasta water if you need more moisture and heat. Be careful not to let the eggs get too hot, or they will scramble.

Plate pasta on heated plates with a sprinkling of pancetta and freshly ground black pepper. Serve immediately.

Pasta La-Pakistani

AMNA SHAH & SAL NAYAB

“The aromatic minced beef (qeema) pairs nicely with the saucy spaghetti and the crispy garlic bits and is a great comfort food. If you have the meat stored in large batches, you can just whip up a great dish by mixing it with any pasta. It’s great for having a cozy evening indoors in the fall and wintertime but is equally great in the summer months too!”

Yields 4 servings

Ingredients

• 2 Tbsp. olive oil

• 1 medium onion, finely diced

• ½ tsp. turmeric

• ½ tsp. chili powder

• 2 lbs. minced beef

• 2 Tbsp. ginger/garlic paste

• 1½ tsp. salt + 1 pinch, divided

• 2 tsp. lemon juice

• 2 large black cardamom (optional)

• 1 long serrano pepper, finely diced

• 1 medium tomato, finely diced

• 3 leafy stems of cilantro, finely chopped

• 1 16-oz. box spaghetti noodles

• 4 Tbsp. marinara sauce or tomato paste

• 4 tsp. roasted garlic

• 1 tsp. black pepper

• 1 tsp. oregano

• Dash of Italian seasoning

• 3 Tbsp. Colby jack cheese

• Sriracha, to taste (optional)

Directions

Put olive oil in saucepan and bring to a boil. Add onion, turmeric, and chili powder. Cook until onion is translucent. Add beef and ginger/garlic paste, and stir on high heat. Add 1½ teaspoon salt and cook beef until medium brown. Then add lemon juice. Put the cardamom in the mixture, add 1 cup of water, and cover with lid. Cook 15 minutes or until beef is tender. Add serrano pepper, diced tomato, and cilantro. In a separate saucepan, add 32 ounces of water and a pinch of salt, and bring to a boil. Add spaghetti to water. Boil for 11 minutes, stirring occasionally. Then, drain well and set aside. Put the spaghetti in a saucepan with minced meat on low heat, and add marinara sauce. Add roasted garlic, black pepper, oregano, Italian seasoning, and Colby jack cheese. For added spice, add sriracha. Stir and serve while hot. Garnish with more cheese, roasted garlic, and cilantro.

“The fettuccine noodles allow for the other ingredients to be the star of the show, while still providing a more solid base for the eggs and bacon than smaller noodles can. This dish is wonderfully versatile and made up of items you most likely already have lying around; it can be a fun breakfast for the whole family, brunch with friends, or a quick dinner. You can truly make this dish your own by scaling the recipe up, adding more bacon and eggs, hot sauce, herbs, or whatever else your stomach desires.”

Yields 4-6 servings

Ingredients

• 1 16-oz. box fettuccine noodles

• 6 eggs

Breakfast Pasta TAYLOR ROWELL

• 1½ cups parmesan cheese, grated + more for topping

• 1 pinch of freshly ground black pepper

• 12 oz. hickory-smoked bacon, chopped

• ½ shallot, minced

• 4 garlic cloves, minced

• Extra virgin olive oil, to taste

• Fresh basil and hot sauce, for topping (optional)

Directions Cook pasta per package instructions, or make it homemade if you’re feeling ambitious. Drain cooked pasta, and reserve ½ cup pasta water. Set aside. In a medium bowl, whisk together eggs, parmesan cheese, and pepper, and set

aside. In a large nonstick pan or enamel cast iron, cook chopped bacon until golden brown and fat has rendered. Remove bacon, leaving 1 tablespoon rendered fat in pan. Sauté minced shallot in pan on medium heat in rendered bacon fat for 3-4 minutes. Add minced garlic, and sauté for an additional 2-3 minutes. Add bacon and pasta back into pan. Reduce heat to low, and add egg and cheese mixture. Continually toss everything together to coat the pasta and cook the eggs (roughly 1 minute). Add pasta water a little at a time if needed to reach the desired thickness of the pasta mixture. Divide into bowls, and drizzle with olive oil. Add toppings as desired and serve.

Short Rib Ravioli With Brown Butter Lemon Sauce

MANUEL CRUZ

“A quintessential ‘slow food,’ this recipe is the perfect way to welcome in fall. The richness of the short rib – combined with the tang of the pear and licorice flavor of the fennel – balances well with a sweet and simple lemon butter sauce to create the ultimate comfort food.”

Yields 2-4 servings

Ingredients

For the filling:

• 2 lbs. short ribs

• Salt and black pepper, to taste

• 3 Tbsp. olive oil, divided

• 1 bulb of fennel, finely diced

• ½ yellow onion, finely diced

• 4 cloves garlic, chopped

• 1 cup white wine

• 32 oz. beef broth

• 2 pears (any type works), diced

• 8 sage leaves, finely chopped

For the pasta:

• 2¼ cups all-purpose flour, + extra for dusting

• 3 large eggs

• 1 Tbsp. olive oil

For the sauce:

• 1 Tbsp. olive oil

• ¼ tsp. red pepper flakes

• 4 Tbsp. butter

• 1 Tbsp. brown sugar

• 1 Tbsp. all-purpose flour

• 4 Tbsp. chicken stock

• 8 sage leaves

• 10 basil leaves

• Juice of 1 lemon

• Salt, to taste

Directions

For the filling (prepare 1 day in advance):

Preheat oven to 325°. Using paper towels, dry short ribs, then cut into 4x4inch pieces. Salt and pepper each piece and set aside. Add 1 tablespoon olive oil to a Dutch oven on medium-low heat, coating its surface. Brown short ribs by cooking each side for 2 minutes, then set aside. Add remaining olive oil, fennel, and onion, and cook 4 minutes, until onion is translucent. Add garlic and cook 30 seconds, until fragrant. Pour in wine and quickly scrape off any bits on the bottom of the pan. Add in beef broth, pears, sage, and short ribs. Bring to a simmer, cover, and place Dutch oven in oven for 2½-3 hours. Remove and let rest 25 minutes. Using tongs, remove short ribs and place in a large bowl until cool enough to handle. Using your hands, pull the meat from the bones. Scoop vegetables from the Dutch oven and add to short rib meat. Mix, add salt to taste, and let rest in the fridge overnight.

For the pasta:

Pour 2 cups flour onto workspace, and using your hands, make a large well in the middle. Add eggs and olive oil inside. Use a fork to combine the eggs

and oil, working outward to mix in the flour. Once loosely mixed, knead dough for 10 minutes, until smooth and elastic. Add additional flour if the dough sticks to your hands. Form dough into the shape of a ball, coat with a small amount of olive oil, and wrap with plastic wrap. Let sit for at least 30 minutes. Dust workspace with ¼ cup flour and remove dough from wrap. Cut into 4 equal pieces. Lightly dust the first piece with flour and use rolling pin to roll out until 6-7 inches long. Fold top and bottom ends back into themselves and roll out toward nonfolded ends. Continue until sheet of dough is thin enough to see the outline of your hands under the sheet. Flour both sides and set on a sheet pan. Repeat process for remaining 3 pieces of dough. One pasta sheet at a time, trim to make rectangular and cut in half. Roll out one half to be slightly wider. Lightly brush the outside edges of each half with water. Using a spoon, place 5 1-tablespoon dollops of filling on one half, leaving space between each dollop and the edges of the sheet. Cover with the second half. Use your fingers to press in between the dollops and adhere the edges. Using a pizza cutter, cut between dollops to get square pieces of ravioli. Press edges with a fork to seal. Lightly dust each piece with flour, and set aside. Repeat process with remaining sheets.

For the sauce:

Add olive oil to a saucepan on mediumlow heat. Add red pepper flakes and cook for 45 seconds, until fragrant. Add butter and let melt. Add brown sugar and whisk until dissolved. Add flour and whisk for 1 minute. Add chicken stock, sage, and basil, and whisk for 2-3 minutes, until stock has reduced. Remove from heat and add lemon juice, whisking thoroughly. Salt to taste and return to low heat until entrée assembly.

Entrée assembly:

In a large pot, bring water to a boil, and salt. Working in batches, cook ravioli shells for 6 minutes. Use a mesh ladle strainer to remove ravioli from pot and set on paper towels to soak up water. Once all shells are cooked, add to the brown butter saucepan, spooning the sauce over each piece. Turn up heat to medium-low for 3 minutes to allow ravioli to crisp slightly. Plate each serving by spooning sauce onto the dish and setting ravioli on top. Garnish with sage and basil leaves and enjoy!

Fettuccine With Citrus Sauce

ASHLEY MCBRYDE

“During our honeymoon in Florence, Italy, my husband and I had the opportunity to learn firsthand the art of pasta making with this recipe, where we procured locally sourced ingredients from the market alongside our instructor. This one-of-a-kind culinary experience holds a special place in our hearts and remains a beloved at-home date night meal. The homemade fettuccine radiates a delicate tenderness, further complemented by the zesty citrus cream sauce that bursts with vivid flavors and is sure to entice your palate and transport you to the heart of the city. Savor each bite and relish the tantalizing taste of Italy in the comfort of your own home.”

Yields 4 servings

Ingredients

For the pasta:

• 1½ cups finely ground, hard-grain semolina flour, + extra for dusting

• 2 jumbo eggs

• 1 tsp. sea salt

• 2 tsp. extra virgin olive oil

For the sauce:

• 2 cups heavy cream

• Zest of 1 lemon

• Zest of 1 orange

• 1 oz. cognac

• ½ cup fresh mint leaves

• 1 Tbsp. kosher salt

• 1 cup fresh Parmigiano Reggiano, roughly grated

Directions

For the pasta:

On a flat surface, pour out flour in a mound, and make a crater in the center. Place the eggs (unbeaten), salt, and olive oil in the middle. Work the mixture, kneading with the flat of your hands until dough is smooth and elastic. Divide the dough into 4 equal parts. Place 1 piece of dough at a time on a wellfloured surface, sprinkle more semolina

flour on the dough, and roll out until very thin (should be transparent enough to see through). Roll dough into a very loose log and cut into ¼-inch strips. Unravel strips and place on a linen cloth that is sprinkled with flour.

For the sauce:

Fill a large stockpot with 3 quarts water and bring to a boil. While waiting for water to boil, pour cream into a skillet with lemon and orange zest. Cook over medium heat, stirring frequently with a wooden spoon until cream lightly coats sides of pan (2-4 minutes after it comes to a boil). Add cognac and mint leaves, and cook another 2 minutes. Season with salt to taste, and set aside. When water is boiling, add 1 tablespoon kosher salt and cook fettuccine until al dente. Lightly drain, transfer to cream mixture, and sauté for 1 minute, moving everything around with tongs to combine. Add Parmigiano, stir well, and serve.

Pour

PHOTO BY RICH SMITH CityScopeMag.com |

BELOVED WAYS TO BOOKEND A MEAL

Although apéritifs and digestifs date back over 1,500 years, they didn’t skyrocket in popularity until the 1800s. Thought of by many as quintessentially European, these cocktails aren’t just tasty, they also serve a purpose. Apéritifs are generally drier in nature and are served before dinner in order to prepare the palate and the stomach for the big meal ahead. On the other hand, digestifs are consumed after a meal and are designed to aid in digestion. Read on for some trusted classics and new-age favorites from area establishments.

Photography by Rich Smith

The First Light

BY FAITH DRAAYOM AT CIVIL PROVISIONS

• 0.75 oz. Hendrick’s Gin

• 0.75 oz. Amaro Montenegro

• 0.5 oz. Yuzu Late Harvest Dry Curaçao

• 0.5 oz. freshly squeezed lemon juice

• Prosecco, for topping

• 1 lemon twist or lemon coin, for garnish

Add all ingredients except for prosecco to a cocktail shaker with ice. Shake for 30 seconds to combine. Strain into a chilled coupe glass, and top with a splash of prosecco. Garnish with a lemon twist or coin.

TRYYNidad Sour

BY TRYYN COX AT MOXY

• 1.5 oz. Amaro di Angostura

• 0.5 oz. Bulleit Rye

• 0.75 oz. Giffard Sirop de Orgeat

• 1 oz. lemon juice

• 1 mint sprig or cherry, for garnish

Combine all ingredients in a shaker with ice. Shake 25 times, and strain into a coupe glass. Garnish with mint or a cherry.

Giannola

BY SARAH TUTTLE AT ROSECOMB

• 1.5 oz. Amaro

Nonino Quintessentia

• 0.75 oz. El Yope

Espadin Mezcal

• 0.25 oz. Eda

Rhyne Amaro

Flora

• 1 orange peel

Combine all ingredients in a mixing glass, and stir with ice. Strain into a rocks glass, and add a large ice cube. Express an orange peel over the drink, and drop in the glass.

Blackstrap Manhattan

BY GARTH POE AT MAIN STREET MEATS

• 2 oz. Hamilton 86 Demerara Rum

• 0.5 oz. St. George Nola Coffee Liqueur

• 0.5 oz. Amaro Averna

• Mole Bitters, to taste

• 1 orange twist, for garnish

Add all ingredients to a mixing glass with ice, and stir to combine. Strain into a coupe glass, and garnish with an orange twist.

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Empress Lilly

BY ALEXANDRIA DUKES AT THE COMPANY

• 0.5 oz. Broker’s Gin

• 0.75 oz. dry Curaçao

• 0.75 oz. crème de violette

• 0.75 oz. lemon juice

• 1 egg white

• 0.5 oz. Empress Gin

Add Broker’s Gin, dry Curaçao, crème de violette, lemon juice, and egg white to a cocktail shaker, and dry shake for 20 seconds. Add ice, and wet shake for another 20 seconds. Double strain into a Nick and Nora glass, and top with an Empress Gin floater.

The Last Dance

BY ADAM CARTER AT PALOMA

• 1.25 oz. Green Chartreuse

• 1.25 oz. Domaine De Canton

• 1 oz. lemon juice

• Ginger beer, for topping

Add the first 3 ingredients to a cocktail shaker with ice, and shake vigorously for 15 seconds. Strain into a coupe glass and top with ginger beer.

Aperol Spritz

BY ANA DELGADO AT BOATHOUSE ROTISSERIE & RAW BAR

• 2 oz. Aperol

• 3 oz. prosecco

• 1 oz. soda water

• 1 orange slice, for garnish

Add ice to a wine glass, followed by Aperol. Top the drink with prosecco, and add a splash of soda water.

Garnish with an orange slice.

Kentucky Mule

BY RYAN HARGROVE AT HOPTOWN

• 2 oz. W.L. Weller Special Reserve bourbon whiskey

• 0.5 oz. lime juice

• Ginger beer, for topping

• 1 mint sprig, for garnish

Add all ingredients to a copper mug with ice and give a simple stir to combine. Garnish with a sprig of mint.

Queen of Scots

BY DYLAN PADGETT AT THE SOCIAL

• 1.75 oz. Bruichladdich Islay Barley 2013 scotch whiskey

• 0.5 oz. saffron and earl grey syrup

• 2.5 oz. soda water

• 1 spritz of orange blossom water

Combine scotch and syrup in a highball glass. Add soda water. Add ice, garnish with a spritz of orange blossom water, and serve.

Gold Fever

BY SAM STOCKER AT URBAN STACK

• 1 orange slice

• 8 whole cloves

• 2 dashes aromatic bitters

• 1.5 oz. house-made honey syrup

• 0.5 oz. lemon sour mix (equal parts of simple syrup and lemon juice)

• 1.5 oz. W.L. Weller Antique 107 bourbon whiskey

• 1 orange or lemon peel, for garnish

In a cocktail shaker, muddle orange slice. Add cloves, bitters, syrup, lemon sour mix, and ice, and shake for 20 seconds to combine. Strain drink into a rocks glass, add a large ice cube, top with the bourbon, and stir. Garnish with an orange or lemon peel.

RAISE YOUR GLASS

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

BRIAN BULLARD Wine Manager Imbibe Chattanooga

SPARKLING

1. Simonsig Kaapse Vonkel Cap Classique Brut Stellenbosch, South Africa

Simonsig Kaapse Vonkel Cap Classique Brut, South Africa's first Champagnemethod wine, offers an elegant expression of the Stellenbosch region. The effervescence leads to enticing notes of green apples and ripe citrus, with a hint of brioche. On the palate, crisp acidity meets creamy texture, a harmonious balance adding complexity. This wine, a blend of tradition and innovation, is both a historical touchstone and an engaging choice for various occasions. It stands as a sparkling testament to South African winemaking.

WHITE

2. Vigneti Massa Derthona

Monleale, Italy

Vigneti Massa's Derthona is a masterful tribute to the Timorasso grape, skillfully revived by Walter Massa in the Piedmont region of Italy. Once near extinction, Massa's dedication to this varietal has reintroduced a rich and complex white wine, bearing the ancient name "Derthona," the Roman term for Tortona, where it thrives. In the glass, it presents a deep golden hue, leading to a bouquet of ripe pear, honeyed almonds, and mineral nuances, reflecting the terroir's unique character. The palate is textured, blending vibrant acidity with a rich mouthfeel, lingering in an evolving finish. This wine, both an historical touchstone and a testament to innovation, encapsulates the essence of Italian viticulture and stands as a sparkling example of what dedication and passion can achieve.

RED

3. St. Innocent Momtazi Vineyard Pinot Noir

McMinnville, Oregon

St. Innocent's Momtazi Vineyard Pinot Noir hails from Oregon's famed Willamette Valley, a terroir celebrated for its unique expression of the Pinot Noir grape. Cultivated in the biodynamic Momtazi Vineyard, this wine captures the vitality of the land, showcasing a rich tapestry of dark berries, earthy undertones, and a hint of spice. The palate is a study in balance, where the velvety texture meets bright acidity, creating a layered and nuanced experience. Winemaker Mark Vlossak's precision in crafting this Pinot Noir is evident, reflecting a deep understanding of the grape and its relationship to the Momtazi site.

ROSÉ

4. Castello di Stefanago Pinot Grigio Macerato Lombardy, Italy

Castello di Stefanago's Macerato, from the Oltrepò Pavese region, is an engaging orange wine made from Pinot Grigio grapes. Although the wine exhibits a pinkish hue, it's classified as an orange wine due to the skin contact during fermentation, which imparts both color and complexity. This process creates an aromatic profile filled with orchard fruits and dried herbs, complemented by gentle tannins. The palate reveals tart apple and citrus, leading to a textured finish. Castello di Stefanago's Macerato is a thoughtful nod to ancient winemaking, successfully bridging traditional methods with contemporary appeal.

LAUREN LAMACCHIA Fine Wine Manager Athens Distributing

SPARKLING

1. Ferrari Brut Trento, Italy

Ferrari Brut is a sparkling wine made in the Trento DOC appellation located in the Trentino region of northern Italy. Ferrari Brut is an excellent example of Italian sparkling wine made with the traditional method, and it is definitely worth seeking out for its quality and value. It is tasty, robust, crisp and delivers everything you want in a refreshing sparkling wine at a fraction of the price of Champagne. It’s a favorite of F1 driver Max Verstappen. WHITE

2. Greywacke Sauvignon Blanc Marlborough, New Zealand

Named after New Zealand’s prolific bedrock, Greywacke (pronounced gray-wacky) is the label of Kevin Jedd, one of Marlborough’s pioneer winemakers. Wine Spectator recently scored this wine with 95 points, making it the highest-rated New Zealand Sauvignon Blanc in Wine Spectator’s history. “Distinctive, succulent and wonderfully complex, with honeysuckle, honey-preserved ginger, creamy lemon curd, ripe mango and floral notes, plus stone fruit flavors on a rich, smooth, and mouthwateringly juicy frame,” says MaryAnn Worobiec of Wine Spectator. RED

3. Nicolas-Jay Willamette Pinot Noir Willamette Valley, Oregon

Nicolas-Jay is a collaboration with Burgundian winemaker, Jean-Nicolas Méo, and renowned music and media entrepreneur, Jay Boberg. Together they are producing wines that showcase traditional French winemaking and Oregon terroir. This is the perfect wine to pair with Thanksgiving dinner.

4. Lofos Siatista Xinomavro Rosé

Siatista, Greece

Wanting to try a new and unique grape you don’t see very often? Xinomavro (Ksee-NO-mah-vro) is the grape for you. Xinomavro is a grape that thrives in the mountain peaks and hills of Northern Greece. Lofos (meaning hills) depicts the elevated terrain around the town of Siatista where this Xinomavro is grown. Lofos’ cool climate is ideal to showcase this Xinomavro in rare rosé form. This rosé is crisp and dry but shows intense and well-balanced raspberry and strawberry flavors.

ROSÉ

ALISON MATERA, WSETDIP General Manager Riverside Wine & Spirits

SPARKLING

1. Champagne Chavost Blanc d’Assemblage Brut Nature (NV)

Champagne, France

Chavot-Courcourt is located in the Côteaux Sud d’Epernay, which lies at the confluence of the northern tip of the Côte de Blancs and the eastern extreme of the Vallée de la Marne. Blanc d’Assemblage is a blend of sustainably sourced Chardonnay and Meunier, with a splash of Pinot Noir, that is fermented with spontaneous, airborne yeasts in stainless steel tanks. Malolactic fermentation is also carried out naturally. The resulting wine is transferred into bottles and aged for at least 20 months before disgorgement without a gram of sugar (Brut Nature) or a single dose of sulfur. Again, eschewing the latter is an extremely rare practice in Champagne! This specific lot was fitted with a natural cork in 2021. It’s zippy, bright, and fresh with aromas of freshly cut green apple, white peach, Anjou pear, Rainier cherry, crushed chalk, and wet rock. It’s a traditional, elegant Champagne brimming with bright ripe fruit flavors and a mineral finish and is completely devoid of any unwanted “natty” flavors.

WHITE

2. Famille Domaine Cordier Bourgogne Blanc Jean de La Vigne (2020)

Burgundy, France

Bourgogne is a legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, and Burgundy is a perennial favorite of many wine lovers. While the concept of ‘terroir’ reigns supreme here — soil type, elevation, and angle of each slope — this is a region firmly rooted in tradition. This small parcel is just south of Fuissé in the village of Leynes. A Bourgogne wine that punches well above its weight and price point, it is a high quality Chardonnay at an exceptional value. With fruity flavors of peach, cherry plum, orange zest, and Mediterranean herbs, the palate is medium bodied and finely structured, with a dusty minerality and a youthful, lengthy finish.

RED

3. Le Petit Ducru de Ducru-Beaucaillou (2019)

Bordeaux, France

This wine is a blend of 60% Merlot, 36% Cabernet Sauvignon, 4% Petit Verdot. Chateau Ducru-Beaucaillou is named after the beautiful, large stones found in its unique wine-growing terroir. This exceptional ecosystem produces fine, elegant, tasty wines with a long finish - in short, archetypical Saint-Julien wines. The wine is an intense, crimson red velvet color. The aromas are a complex, beautiful expression of the freshness of the Cabernets, stewed red fruit with well-controlled toasty notes. It’s delicious with superb breadth. This wine is elegant and balanced with a beautiful finish and great length.

ROSÉ 4. Domaine Gassier Brise de Grenache Rosé (2022)

Rhone, France

This wine is a beautiful blend of 85% Grenache, 10% Syrah, and 5% Mourvèdre. I absolutely love the Mourvèdre varietal when it’s included in Rhône wines! Domaine Gassier is the result of a shared passion between Tina and Michel Gassier. Located at the tail-end of the Rhône Valley, their vineyards face the marshes of Camargue and the Mediterranean Sea. They have a Rhône terroir under maritime influence and are situated in the southernmost Rhône appellation: Costières de Nîmes. Gassier vineyards have been organic certified since 2008 and are now transitioning towards regenerative farming. They believe in minimal intervention to enhance freshness, balance, and minerality. Pale rose petal with beautiful blue highlights. This wine has a concert of fresh red fruits (strawberry, cassis, and red currant), and is crisp and juicy with a lively, lingering finish.

PHOTO BY TREVOR LONG

Modern & Moody

1 Elevated and intimate, this kitchen is a masterclass in style. Rich maple cabinetry painted in the color Inkwell runs from the floor to the ceiling and accommodates a variety of cooking needs. Everything from the dishwasher and waste bins to small appliances are discretely tucked behind slab cabinetry doors and façades, keeping the room clutter free.

2 Conversely, several areas of the kitchen feature glass-front cabinets which show off beautiful dishes and serveware. One stack is painted the signature Inkwell while another area meant to mimic a cupboard features beautiful walnut hardwood stained in the color Buckskin

3 The island is outfitted with even more storage and is topped with creamy quartz countertops. Four barstools tucked under the overhang repeat the lightness of the counters. The island also accommodates a large sink, making conversation with guests seated nearby a breeze for any home chef.

4 Also helping to break up the dark tones in this space is the stunning backsplash. Blue velvet marble appears in a chevron pattern and runs from the countertops to the ceiling. A tapered range hood punctuates the wall, and two modern sconces emit a warm glow.

CABINETRY: SCARLETT’S CABINETRY | CABINETRY DESIGN: SCARLETT’S CABINETRY | APPLIANCES, LIGHTING FIXTURES, AND PLUMBING FIXTURES: FERGUSON | BACKSPLASH AND TILE: THE TILE STORE | BUILDER: DEXTER WHITE, DEXTER W. WHITE CONSTRUCTION | COUNTERTOPS: GRANITE WAREHOUSE | DOORS, MILLWORK, TRIM, AND WINDOWS: EAST CHATTANOOGA LUMBER & SUPPLY CO. | INTERIOR DESIGN: TABATHA WHITTLE

Radiant & Refined

TILE: LOUISVILLE TILE

APPLIANCES & LIGHTING: FERGUSON

BUILDER: AMBROSETTI CONSTRUCTION

CABINETRY: CLASSIC CABINETRY

COUNTERS: ROCKY TOPS CUSTOM COUNTERTOPS

INTERIOR DESIGN: KP DESIGNS

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

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

3 The cabinets beneath the prep island counter are painted in a cool shade of Fog, which, along with the stainless-steel appliances, gives 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 allday Thanksgiving dinner.

Kitchen Design by Suzanne Comerford mintandoakdesignco.com

Country Charm

1 Swathed in a dreamy white color, this kitchen is full of creature comforts. Hidden within the cabinetry is unparalleled convenience with features such as a paper towel drawer, spice rack, mixer lift, utensil pull out, appliance garage, coffee bar, and dedicated spot for baking sheets and cutting boards.

2 State-of-the-art appliances fade into the background rather than become the focal point. Paneled appliances such as the refrigerator and dishwasher go unnoticed, and the microwave has a dedicated spot within the pantry thus giving this kitchen a seamless look.

3 The furniture-style island grounds the room and serves as the perfect home base for family meals. Topped with calacatta gold marble and boasting an ornate ogee edge detail, this element works to keep the room airy and light.

4 From the apron front sink and Dutch door to the oval window and elegant range hood, this room has a charming yet refined aesthetic. Gold accents are a tasteful complement, and the combination of natural and artificial light helps the space truly sing.

CABINETRY: CLASSIC CABINETRY | CABINETRY DESIGN: CLASSIC CABINETRY APPLIANCES: ALLSOUTH APPLIANCE GROUP, INC.

BARSTOOLS: SERENA & LILY | COUNTERTOPS AND TILE: MC

GRANITE COUNTERTOPS | DUTCH DOOR: SIMPSON DOOR

COMPANY | FLOORING: MANDROID FLOORING | LIGHTING: VISUAL COMFORT, SAVOY HOUSE | PLUMBING FIXTURES: KINGSTON

BRASS REMODELER: DWIGHT JENKINS, JENKINS COMPANY

TRIM AND WOODWORK: INTERIOR TRIM & SUPPLY, INC.

WINDOW: FRONTLINE WINDOWS

Timeless & Transitional

1 Space abounds in this beautiful and timeless kitchen. Two islands mean double the space, and home chefs can easily prepare a meal while guests are seated in a trio of barrel-back barstools just steps away.

2 Pulling continuity through the room are mystery white quartzite countertops with subdued gray veining. Not only does the material top the prep island, but it also runs along the perimeter and comprises the backsplash. In addition, it offers an even greater presence on the dining island which comes complete with a waterfall edge.

3 Along the perimeter, double-stacked shaker cabinetry is painted a subtle mushroom color. Traditional cabinets, glass-front doors, paneled appliances, and wine storage all have a place in this kitchen, and there’s even a matching tapered range hood to boot.

4 Adding in an approachable elegance is a suite of gold accents. Several pendant lights set the stage, while the plumbing fixtures, hardware pulls, and barstool frames drive home the motif.

COUNTERTOPS AND TILE: CHATTANOOGA GRANITE & MARBLE | APPLIANCES: FERGUSON | ARCHITECT:

GOODMAN CREATIONS | BUILDER: ASSOCIATED BUILDERS

CABINETRY: DREAM HOME KITCHEN & BATH DESIGN

CABINETRY DESIGN: MARIA CARRASCO, DREAM HOME

KITCHEN & BATH DESIGN | HARDWARE: REJUVENATION

LIGHTING FIXTURES: MCGEE & CO. | PLUMBING FIXTURES: PERIGOLD

Cozy & Curated

shine.

CABINETRY: HITSON CABINETS | APPLIANCES: KOHLER | BUILDER: WILEY SIMMONS; CJX CONSTRUCTION AND DESIGN, LLC | COUNTERTOPS: CHATTANOOGA GRANITE & MARBLE | FLOORING: HANKS CARPET & FLOORING | INTERIOR DESIGNER: RACHEL SHANNON | LIGHTING

FIXTURES: WAYFAIR | PLUMBING FIXTURES: FERGUSON | TILE: DALTILE

1 Light reigns in this quaint and cozy kitchen. White walls and ceilings are paired with white frameless shaker-style cabinetry for a clean look. Meanwhile, a stained wood range hood and several floating shelves add a richness to the space.

2 Well-planned details are everywhere you turn in this room. Soft close adjustable spice racks and pullout tray dividers make organization a breeze, and a waste bin rollout and paneled appliance covers hide away some of the more unsightly kitchen necessities.

3 Quartz countertops and medici gold mosaic backsplash lay the foundation for a dry bar, which emphasizes function. Glass-front cabinets display dishes and serveware while several cubbies and a wine cooler mean the perfect glass of vino is never far away.

4 Adjacent to the beverage station is a conveniently placed peninsula. An apron-front sink is accessible from one side while two barstools are tucked under an overhang on the other. Satin bronze hardware and plumbing fixtures appear throughout the space and give the kitchen an extra

Preparing the Plate

Photography by Trevor Long

More than mere fuel or flavor, food can transform into a medium for artistic expression during the plating process. With the help of tools like angled spoons, squeeze bottles, brushes, and molds, any meal can become a masterpiece. Here, local restaurants showcase some of their best-plated dishes and plating tips.

Amada Tapas & Wine

“The

process is exciting because it’s your food’s best shot at making a first impression. If a plate looks attractive, a guest can expect it to taste good. Presentation sets the tone for the meal, and plating is a great way to show your care for the perception of the food.”

Eat with your eyes first. For example, the octopus in this dish mimics colors you see in the dining room at Amada. You can see purple, green, and amber in our glassware and in our mural on the wall, and this creates a sense of unity in the dining experience.

plating

– Amanda Trotter and Cory Trotter

Herb Basted Veal Chop

“Plating the veal chop begins with utilizing plating tongs, which are more reminiscent of giant tweezers than traditional tongs. We place and arrange the fingerling potatoes and asparagus not only to create visual appeal but also to make a stable base to support the chop. The finished plate has height and depth with a final baste of brown butter and fresh herbs.” – Adam Roe

Be aware of spacing with respect to plate size, height, and negative space.

Bridgeman’s Chophouse

Sushi & Sashimi P te Totto

“A professional sushi and sashimi plate demands precise knife skills, careful fish selection, and uniform rice molding. Bamboo mats, rice paddles, and wasabi brushes assist in the plating process.”

Strategically position smaller pieces near the diner’s side and larger ones on the opposite end of the plate to create a balanced presentation.

– Shawn Lee

Beef Tartare

Easy Bistro

“Plating needs to be thoughtful and consistent. Aesthetics come second to the execution of a dish.”

– Joe Milenkovic Jr.

Let the plating happen naturally. Don’t force it.

Experience culinary excellence like never before with our event catering services! Whether you’re hosting a grand celebration, an intimate gathering, or simply craving a delectable meal, we’ve got you covered. Our expert chefs craft exquisite dishes that will elevate any occasion. And for those on the go, don’t forget to explore our convenient pick-up meal options – perfect for busy lifestyles. Stay connected with us on Facebook, where you can discover our latest offerings, events, and more. Let us make your moments memorable with our culinary magic!

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“Visual appeal makes things taste better! This is a composed salad, where the base ingredients and dressing are combined and then plated using a ring mold to create a crisp clean presentation.” – James Hester

Always take the time to wipe the edge of your plate. This immediately enhances the presentation of any dish and allows the eyes to focus on the food.

Rainbow Trout

Frazier Five & Dime

“People eat with their eyes first –always. I plate this dish with sauté pans, spoons, squeeze bottles, hopes, and aspirations.” – Reed

Slow down. Make sure you have enough time to plate your food without rushing.

Trimble

PHOTOS BY KRIS HACKER/HACKER MEDIAS

Delmonico Ribeye

“Our plating approach is influenced by balance, contrast, and simplicity. We let the ingredients shine on their own with a few enhancements here and there to feature the food's natural beauty.” – Patrick Asconi

The Spotlight Technique –Take a part of the dish that normally would not be the focus and elevate it. For instance, the domino potato in this dish is topped with parmesan sage béchamel and curled green onions.

The Creag

UNEXPECTED ESSENTIALS

Here, area chefs reveal three surprising ingredients they always have on hand.

GERRIT BONTEKOE

“Key lime can give you a delicious finishing touch in an amazing, fresh smoothie or added to an ice cream combo. Maple syrup can be blended with other sweet and savory combinations. Whoever said that you can’t have ice cream for breakfast must not have tried a maple syrup ice cream! We also have fresh apricots that add a refreshing taste to any fruit smoothie, sorbet, or ice cream that you can think of, as it pairs well with sweet, sour, savory, or crunchy items.”

MATTHEW SILVERMAN

PARTNER, BIG CHICKEN

“The three unexpected essentials I never forget to stock up on for my refrigerator are all condiments or spice mixtures. These items can seamlessly infuse any dish you’re making with a bright pop of flavor. Chili crunch, an oil infused with peppers and a variety of flavorful, often crispy ingredients, adds a perfect punch of heat and texture to dishes. Miso, a traditional Japanese seasoning paste, enhances dishes with a salty umami taste. Harissa, a North African red chili paste or sauce made of a few simple ingredients including chiles, garlic, olive oil, and citrus, really adds a spicy and flavorful punch.”

SHIFT MANAGER, THE ICE CREAM SHOW

CHASE INGALLS

“My wife’s family from Miami introduced us to the French vinaigrette from La Sandwicherie, and we put that on sandwiches, salads, or use when we make a slaw. There’s always Vienna Chicago Style Relish in the fridge for a nice bright topping on a Chicago-style hotdog. Our nightly ritual includes a household staple, Spellbound Relaxation Potion from High Garden Teas, which we mix with tart cherry juice and sparkling water each night to unwind.”

SUSAN DANNER

“Developed in Mexico in 1985, Tajín has become my new favorite spice. Tajín is perfect for meat, veggies, and fruit, adding a new and different taste! I use a marinade from Johnny Fleeman’s for steaks and other meats. It has far less sodium than other marinades on the market but has a rich taste. I also love butter, and mix it with flavored olive oils.”

“Keep crème fraîche for more unctuous soups. Duck eggs are an ingredient pastry chefs prefer for richer pastries and desserts. American sturgeon caviar –because I love it, and it is always better by the ladle but perfect to add glamour and glitter to your holiday dishes.”

CHEF, FROTHY MONKEY

OWNER, LONGHORN RESTAURANT

PHILIPPE GEHIN

CHEF, LA CABRIOLE

“First, hoisin sauce, the flavor behind Peking duck! It’s not surprising that I like this, given the changes we’re making to our restaurant, but for those who don’t know, go get you some. Second, frozen grapes: this question was about the fridge, but for all of you keeping your grapes there, you’re doing it wrong. Freeze them – you’re welcome. Lastly, vegetables are only unexpected if you know me. I never did eat those scary things growing up.”

JASON BOWERS OWNER, CLEVER

“My fridge is normally a mess filled with kid’s lunch, random vegetables from our CSA, and expired salad dressings, but three of my favorite items I always have on hand are the entire Hoff Sauce lineup (yes, I refrigerate my hot sauce), a tube of puréed ginger or garlic – perfect for stir fry and adding to soups – and a full drawer of citrus. If you feel like a dish needs something, it’s probably salt or acid.”

ALEHOUSE

MAX POPPEL OWNER, FLYING SQUIRREL (SOON TO BE ERNEST CHINESE)

Compound Butter Creations

Melted on a piece of fresh bread or drizzled over roasted vegetables, it’s no secret that butter makes everything better. Simple, spreadable, and satisfying – this humble ingredient can take any dish from dull to indulgent all on its own. However, with a few extra ingredients and a dash of creativity, compound butter can add even more flavor and complexity to your favorite dishes.

Wooden City’s Lemon - herb Butter

By Rob Lepse

Ingredients

• 1 lb. salted butter, room temperature

• 5 whole preserved lemon peels, finely diced

• 50g fresh chives, finely chopped

• 75g raw shallot brunoise

• 5g dried parsley

• 5g dried thyme

Directions

Combine all ingredients in a food processor.

Tip: Compound butter is the best way to season a dish perfectly. You’ve already controlled the spice and salt ratios ahead of time, so you’re not having to eyeball the right amount of seasonings separately while you’re making the food.

Mac’s Kitchen & Bar’s Fermented Honey Butter

By Jessica Revels

Ingredients

• 1 garlic bulb (about 10-12 whole peeled cloves)

• 1 qt. local honey

• 1 lb. unsalted butter

Directions

To make the fermented honey butter, begin by dropping the garlic cloves into the honey. Allow the mixture to ferment by storing it at room temperature in a dark or shaded place for at least 1 month. Then, add your butter to a mixer, and whip it together with a ¼ cup of the fermented honey butter. Refrigerate to store.

Tip: Serve this butter with a sprinkle of flaky salt to enhance the flavor.

Hello Monty’s Miso Butter

By Antonio Lugo

Ingredients

1 lb. butter, softened

oz. red miso paste

oz. rice wine vinegar

Zest of 1 lemon

1 oz. garlic, roasted

1 Tbsp. white pepper

1 Tbsp. Aji-No-Moto

Directions

Mix all ingredients in a food processor until smooth.

To liquefy this butter, add water and whisk over low heat. Make sure you don’t

Whitebird’s Herb Compound Butter

By Joseph Madzia

Ingredients

• ¼ cup fresh tarragon

• ⅓ cup fresh parsley

• ¼ cup fresh chives

• 2½ Tbsp. fresh thyme

• 1 shallot

• 1 clove garlic

• 1 stick unsalted butter, softened

• 1 tsp. kosher salt

• ½ tsp. black pepper

• ½ oz. cognac

• 1 oz. vermouth

Directions

Finely chop the herbs, shallot, and garlic. In a mixer, cream together the butter with all the ingredients until smooth. Put a large sheet of plastic wrap flat on the countertop. Add all the butter mix to the center of plastic and roll butter into a log. Refrigerate and cut thin pieces off as needed. Refrigerate for up to 7 days.

Tip: This butter is best when freshly made and served over grilled steaks or seafood.

If you want to take your compound butter creation to the next level, a butter board is a great way to display and share a specialty butter charcuterie-style.

How to Make a Butter Board

1. Let the butter soften – Whip your butter to create a lighter texture or allow it to rest for 30 minutes until the butter is room temperature and spreadable.

2. Prepare a board or plate – Thoroughly clean your plate or board of choice. If you are using a wooden board, take extra care to not spread butter in any gaps where it could get stuck.

3. Plate the butter – Use a spatula or a large spoon to spread your butter artfully onto the board. Create swirls or waves in the butter for visual interest as desired.

4. Add toppings – Get creative with flavors and textures you enjoy. Think of ways to add color with ingredients like citrus zest, jams, fresh herbs, chopped nuts, or a drizzle of hot honey.

5. Serve – Warm up or toast some of your favorite bread, and serve sliced alongside your butter board. Try serving with crackers for an added crunch.

Whitebird’s Herb Compound Butter

PHOTO BY TREVOR LONG CityScopeMag.com

Entertain

PHOTO BY RICH SMITH

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.

Streamlined Serenity

1074

Meroney St.

Chattanooga, TN

Nestled in Northshore’s desirable Magnolia One community, this 5 bedroom, 5.5 bath home was designed for a comfortable and convenient lifestyle. With breathtaking views of Lookout Mountain, the Tennessee River, and Downtown Chattanooga, this home is located just minutes from all that downtown Chattanooga has to offer and promises the best of both recreation and relaxation.

Throughout this home, 10-foot ceilings provide an airy and elevated atmosphere, while plenty of natural light pours in from the large windows to brighten things up. Additionally, thoughtful design provides a seamless flow between the home’s common spaces for easy entertaining and streamlined daily living. Altogether, this home was designed to make life simple and more enjoyable. The upper level of the home offers spacious bedrooms, each with a full bathroom, and a sense of privacy for the family. On the main floor, however, the flow between living and dining spaces provides ample opportunity to connect in shared spaces. At the center, a beautiful kitchen outfitted in state-of-the-art appliances has plenty of breathing room, and there will never be “too many cooks in the kitchen” with barstool seating available at the island. From the kitchen, guests can move freely to the openconcept living room or enjoy the view from the attached deck where a stone fireplace adds a cozy touch for cooler evenings.

Gatherings can also move down to the daylight, walk-out lower level, where a media room provides the perfect place to catch the big game or the latest blockbuster. With a private bedroom and another full bath, this space can also serve as a guest or in-law suite, perfect to give extended-stay visitors room to make themselves at home. With another covered porch just off of this space, fresh air and gorgeous views are just steps away.

FOR SALE BY LINDA BROCK

C: 423.364.4663

O: 423.265.0088

LINDABROCKHOMES.COM

Lakeside Luxury

7543 Nelson Spur Road

Hixson, TN

Escape into nature at this exquisite estate that sits on over two acres of vibrant greenery. A long, winding driveway leads visitors to an oversized, covered front porch featuring ceiling fans and plenty of space to comfortably enjoy the fresh air. A prime location, this property overlooks the sparkling waters of Chickamauga Lake and is conveniently located less than a mile from the tennis courts, boat launch, and picnic areas of Chester Frost Park.

A pair of gorgeous mahogany glass-front doors makes a luxurious first impression that the home’s interior certainly lives up to. An open floor plan allows for easy flow between the den, kitchen, and dining room, while a wall of large picture windows lets in light and provides picturesque views of the lake. High ceilings, slate tile flooring, and a floor-to-ceiling stone fireplace are just a few of the fine finishes that elevate the home’s design.

This functional layout sets the perfect scene for hosting. With an expansive center island and plenty of cabinet and counter space, the kitchen can handle any food prep needs. Its warm wood finishes will make guests feel right at home as they choose from a plethora of seating options, including a raised bar and eat-in area that opens up to a deck.

A spacious master suite connects to a covered back porch and features a newly remodeled bathroom with programmable heated marble floors, a tile shower, and a soaking tub, plus two walk-in closets. Also on the main level are two bedrooms, an outfitted laundry room, a mud room, and more.

The rest of the house continues to impress. Upstairs is a bonus room, full bath, and a bedroom overlooking the water. The walk-out lower level contains a den with an electric fireplace, specialty room, full bath, and a utility garage perfect for a workshop. Additional amenities include a three-car garage on the main level and a detached garage.

C: 423.355.0311

O: 423.362.8333

ALLCHATTANOOGA.COM

A Refined Residence

2313 Dogwood Grove Circle

Signal Mountain, TN

From its eye-catching curb appeal to the thoughtful layout of its interior, this recent construction is a fitting addition to the sophisticated Dogwood Grove community on Signal Mountain. Completed in 2022 by a local builder for his personal residence, all 6,800 square feet of the home are maximized by its custom design.

The home’s exterior is dressed to impress with welcoming lush landscaping and elegant exterior accents including stonework, gas lights, and copper dormers. Inside, similar attention to detail is evidenced by intricate finishes. Uninhibited natural light and vaulted ceilings make the space bright and open while fireplaces, quartz countertops, and plantation shutters exude refinement.

With five beds, six baths, and plenty of amenities, this home has a designated space for any living or hosting need. Its main level achieves an effortless flow between rooms, letting guests transition from the inviting living space to a dining room that opens to an outdoor patio. A pristine eat-in kitchen with stainless steel appliances accommodates daily use in style. Nearby, the large walk-in pantry and wine storage are easily accessible.

A main-level primary bedroom features two custom closets and a spa-like ensuite bath. Additional bedrooms are tucked away on the private upper level along with quiet nooks and a bonus room. Ample storage is found in all corners of the home, including a practical four-bay garage that can store cars, boats, tools, recreational equipment, and more. Laundry is also made convenient with a fully equipped laundry room complete with extensive counter and cabinet space, along with the inclusion of a second washer and dryer upstairs.

Not to be missed is the finished lower level. Its amenities include a workout area, entertainment space, guest room, additional garage, and a full-service bar furnished with a beverage fridge and dishwasher. Hallmark finishes of the home are present on this level too! Its tall ceilings and polished floors provide yet another reason to appreciate this stunning listing.

A Mountaintop Manor

370 Sohi Ridge Flintstone, GA

This stunning property is perched atop Lookout Mountain and offers front-row seats to panoramic views of the valley below. Only 13 miles away from downtown Chattanooga, it is both convenient and private – truly the best of both worlds.

Custom-built with its scenic setting in mind, the house’s exterior features a newly installed shake shingle roof, wood siding, and stone accents that blend beautifully with the landscape. Inside, an abundance of windows takes full advantage of the home’s prime setting and invites in natural light. Guests will encounter quality finishes at every turn, including hardwood floors, marble tile, and specialty ceilings that all attest to the expert craftsmanship of this beautiful building.

Hosting is a breeze thanks to the home’s functional design. The main level features a cozy living space with two wood-burning fireplaces and a kitchen complete with an oversized island, breakfast nook, and refreshment center. An attached dining space features a showstopping, two-story expanse of windows that overlook the property. Additional opportunities to appreciate the outdoors abound and include a screened porch and back deck with plenty of space to accommodate seating for guests and a backdrop that can’t be beat. Guests will be sure to enjoy the direct access from the main level to these serene spaces.

Also on the main level is a master suite with a luxurious bath, two walk-in closets, and direct access to a rear patio and its views. The upstairs is designated for further living space and houses three bedrooms with private baths. Plus, a guest suite above the garage stands ready to host visiting friends or family.

Rounding out the floor plan is a lower level that offers a bonus room and additional outdoor access. Here, wine enthusiasts will delight in a temperaturecontrolled wine cellar that showcases more of the stonework that punctuates this home’s design.

C: 423.903.6404

O: 423.664.1900

ROBINSONTEAM.COM

SOLD BY JAY ROBINSON

Luxury Living

1708 Knickerbocker Avenue

Chattanooga, TN

This dreamy home in the heart of North Chattanooga provides luxury living only minutes from downtown. Its residents and their guests can enjoy respite from the everyday without sacrificing proximity to the city’s many shopping, dining, and recreational amenities.

Welcoming steps lead visitors inside the home and toward its main living area. Here, large windows and soaring 10-foot ceilings work in harmony with an open concept layout to create an easy flow between rooms. A cohesive monochromatic design, complemented by warm hardwood floors, serves as an elegant backdrop for any occasion.

In the kitchen, the cabinetry lineup is able to accommodate tableware storage while ample counter space and a gorgeous marble island make room for meal prep. Refreshments can be prepared at a butler’s pantry next to the kitchen while a built-in desk area is perfect for party planning. The kitchen overlooks the spacious living room, keeping hosts connected to conversations. Rounding out the main living area is the dining room, defined by wide doorways and wooden ceiling beams.

A private outdoor haven awaits upon stepping into the backyard, poised for entertaining no matter the season. Company can cozy up by the large fireplace in the wintertime and relax in the water come summer. The custom saltwater pool features a sun shelf, waterfall, and large integrated spa, while the covered seating area’s grill and TV plugin will certainly excite football fans.

The basement houses a studio apartment with a private entry convenient for overnight guests. Its full-size kitchen and bathroom and designated spaces for sleeping, dining, and entertainment will make guests feel right at home. Plus, the connecting two-car garage comes with a pet washing station for those with furry friends in tow. The home’s upper level provides additional accommodations with four bedrooms and two bathrooms, while the master suite is quietly tucked away at the front of the house.

FOR SALE BY TRAVIS CLOSE

C: 423.488.1882

O: 423.886.6577

TRAVISCLOSEHOMES.COM

Chattanoogan Charm

1859 Notting Hill Chattanooga, TN

Located between Signal Mountain and the Tennessee River in the heart of Chattanooga’s lively Northshore district, this home has been masterfully crafted to take advantage of gorgeous views in style and comfort. This 4 bed, 4.5 bath home is a welcoming retreat inside and out, with thoughtfully designed common areas and easy access to restaurants, recreational spaces, and all the fun that Downtown Chattanooga has to offer.

The custom-designed kitchen features Kitchenaid appliances and elegant touches which accent the bright palette in the space. White shaker-style cabinetry with gold pulls keeps the room feeling fresh, while a slab quartz backsplash and gold accents in the sconces and pendant lights elevate the space with a modern flair. An oversized island at the center of the design offers additional counter space, extra storage, and versatile seating with easy access to the adjoined living room.

Attention to detail continues in the living room, where curved case openings keep a sense of symmetry on either side of the fireplace, one leading to a hallway and the other offering a fun built-in area for storage and displays. Calling attention to the vaulted ceiling, a single stained beam adds interest, with an elegant gold chandelier brightening the space without overpowering the open flow.

Refreshing design features large windows throughout the home, with plenty of natural light to complement Mariner Oak engineered hardwood floors and Pure White walls for a bright and airy atmosphere. Beyond that, windows in the vaulted living room, kitchen, dining room, and primary suite are designed to take advantage of the rear-facing, long-range views of the surrounding mountains.

Outside, the large back deck allows for the perfect spot to sit and enjoy fantastic sunset views. Parties can also venture down a delightful stone path to gather around the stacked stone fire pit on cooler evenings. With a quarter-acre lot, this home offers room to breathe with plenty of privacy, yet remains lowmaintenance.

FOR SALE BY JAMIE LEITHART

O: 423.680.6443

C: 949.627.1411

CURATECHATT.COM

Effervescent Elegance

4 Minnekahda Place

Chattanooga, TN

Newly constructed and available for pre-sale in North Chattanooga’s Riverview neighborhood, this elegant all-brick home lays claim to one of the last remaining lots on Minnekahda Place. This 5,914-square-foot residence has been thoughtfully crafted to provide pockets of serenity amidst ample space for entertaining, with quiet quarters for unwinding and shared spaces for wining and dining.

The modern classic design of the home’s exterior is more than a pleasant façade, with key design elements such as oversized windows and a triple-decker balcony adding luxury to the interior as well. The large windows add to the effervescent nature of the home, providing both an abundance of natural light and scenic views for guests to enjoy of both Lookout and Signal Mountain. Adding to the outdoor appeal, this home boasts a pool as well as outdoor kitchen for easy poolside entertaining. Balcony access on each level of the home makes stepping out for a breath of fresh air a breeze.

Wide plank flooring creates a chic-yet-durable foundation throughout the home, with the neutrality of a white oak finish allowing pops of color to make a greater impact. For example, custom wood frameless cabinetry swathed in Starless Blue makes the kitchen a focal point at the heart of this home, where a matching island provides barstool seating and additional counter space to accommodate chefs and onlookers alike. Brushed gold pulls complement the rich blue nicely, and matching gold accents in the tile and pendant lighting further elevate the space.

The home boasts attention to detail with thoughtful touches in shared spaces and private spaces alike. Each of the five bedrooms is equipped with a full ensuite bathroom, including beautifully tiled showers and plenty of space for moments of solitude. With the comfort of both host and guests in mind, spacious common areas create the perfect spot for cocktails, conversation, or calming moments.

FOR SALE BY MAC HIBBETT

C: 423.596.3004

O: 423.756.0771

MACHIBBETT.CRYE-LEIKE.COM

Traditional Charm

504 Barrington Road

Signal Mountain, TN

Mature trees and a manicured lawn surround this Signal Mountain property, nestled in the Shepherd Forest neighborhood. The house is built in a traditional raised ranch style, and its two full levels have been updated with high-end finishes and modern amenities. Fittingly dubbed “The Emerald,” the brick home is painted in a subtle, charming shade of green with white window trim adding uniform touches of contrast. It also features brand new roofing and a pristine concrete driveway that leads down to a two-car garage with newly installed doors and a connected workshop.

The front door’s stained-glass detail continues to charm and leads to a foyer with classy marble tile. Each room is filled with natural light thanks to tall windows, and wide doorways provide an intuitive flow through the living and dining rooms, into the kitchen. Here, a green tile backsplash and pendant lights pay homage to the home’s moniker and are complemented by quartzite counters and a mahogany island. State-of-the-art appliances and convenient additions like a pot filler faucet and cup wash supply the best in kitchen prep.

Glass sliding doors offer the nearby family room a clear view of the tree line behind the property and allow guests to easily access a long wooden deck. In combination with a concrete patio accessible via stairs, the deck can accommodate plenty of seating while its tranquil surroundings create the perfect setting for relaxing outdoors.

Back inside, a massive primary suite includes a private bath with sleek finishes and a luxurious walk-in shower. Additional bedrooms and bathrooms with equally stylish finishes are found down the hall. The house’s finished lower level contains a suite perfect for guests and has convenient access to the garage and patio. With a total of five bedrooms, four and a half baths, and ample bonus spaces for both hosting and daily living, this home is an excellent find.

FOR SALE BY VANESSA VERESCHAK

C: 423.271.8020

O: 423.664.1600

VANESSAVREALTOR.COM

Designed and Fabricated by:

Crockpot Crowd Pleasers

Good things take time, and that’s why you can’t beat a simple and delicious crockpot recipe. Whether you’re looking for a hearty weeknight dinner or the perfect dish for your next potluck, check out these recipes from locals for a meal that’s worth the wait.

Photography by Rich Smith

Jeff Joyner’s Organic Vegan Chili

Yields 10-12 servings | cook time: 4-6 hours

Ingredients

• 1 Tbsp. olive oil

• 1 medium yellow onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 14 oz. frozen, plantbased ground beef substitute

• 1 16-oz. can of red, pinto, and black beans, drained and rinsed

• 1 16-oz. can of whole kernel sweet corn

• 2 12-oz. cans of petite diced tomatoes

• 3 cups vegetable broth

• 2 Tbsp. cumin

• 1 Tbsp. garlic powder

• 1½ tsp. salt

• ½ tsp. black pepper

• ¼ tsp. cayenne pepper (optional)

• 2 1-oz. packages of vegetarian chili seasoning mix

• 1 12-oz. can of light beer (optional)

• Corn chips, jalapeño, vegan sour cream, hot sauce, and shredded cheese, for topping (optional)

Directions

Add the olive oil to a large soup pot, and place it over medium-high heat for 2 minutes. Add the onion and bell peppers. Cook for 5 minutes, stirring occasionally. Add the ground beef substitute to the pot. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. When thoroughly cooked, remove from heat and set aside. In a crockpot, add meat mixture, beans, corn, tomatoes, broth, seasonings, and beer. Cook on high for 4-6 hours. For best results, cook on low overnight, then increase to high 1 hour prior to serving.

Paula McDaniel’s Slow Cooker Shrimp Boil

Yields 4-6 servings | cook time: 4 hours

Ingredients

• 1½ lbs. red potatoes, halved

• 4 ears sweet corn, cut into 3-inch segments

• ½ cup seafood seasoning

• 2 lbs. smoked beef sausage, cut into 1-inch segments

• 4 cups chicken broth

• 1 Tbsp. onion powder

• 2 Tbsp. minced garlic

• 2 lbs. large shrimp, deveined with shell on

• Juice of 1 lemon

Directions

In a large crockpot, combine potatoes and corn, and then sprinkle with half of the seafood seasoning of your choice. Layer the sausage on top. Then, add chicken broth, onion powder, and garlic. Cover with lid, and cook on high for 3½ hours. Once that time has passed, add shrimp and remaining seafood seasoning. Then, squeeze lemon juice overtop using a strainer to catch any seeds. Cover, and cook on low for 30 minutes. Then, serve immediately.

Gretchen Wynn’s Taco Soup

Yields 4-5 servings | cook time: 4-6 hours

Ingredients

• 1 medium onion, diced

• 2 lbs. ground beef

• 2 packets ranch dressing mix

• 2 packets taco seasoning

• 32 oz. chicken broth

• 14.5-oz. can tomato sauce

• 29 oz. diced tomatoes with chiles

• 14.5-oz. can black beans

• 14.5-oz. can corn

• Tortilla chips, sour cream, cheddar cheese, jalapeño, and cilantro, for topping (optional)

Directions

In a large skillet, sauté onion for 2 minutes. Add the ground beef, and brown the meat. Drain browned ground beef and onion to remove the excess fat. Add ground beef mixture and all other ingredients (do not drain corn or black beans) to the slow cooker. Cook on high for 4 hours or low for 6 hours. Serve in a bowl with your favorite toppings.

Rebecca Aslinger’s Spaghetti Bolognese

Yields 4-5 servings | cook time: 6 hours

Ingredients

• 2 Tbsp. olive oil, divided

• 4 garlic cloves, crushed

• 2 onions, diced

• 2 lbs. ground beef

• 1 cup red wine (can sub chicken or beef broth)

• 2 28-oz. cans of crushed tomatoes

• 4 Tbsp. tomato paste

• 3 beef bouillon cubes, crushed

• 2 tsp. Worcestershire sauce

• 3 tsp. dried oregano

• 2 tsp. dried thyme

• 3 dried bay leaves

• 2 tsp. red pepper flakes (optional)

• 1 tsp. salt

• ½ tsp. black pepper

• ½ lb. uncooked spaghetti noodles

Directions

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until translucent and sweet, around 7 minutes. Transfer to slow cooker. Heat remaining tablespoon of oil in the same skillet and increase heat to high. Add beef and cook until browned. Transfer to slow cooker. Return skillet to the stove, turn the stove down to medium heat, and add red wine. Bring to simmer and scrape all the brown bits off the bottom of the skillet into the wine, then pour the mixture into the slow cooker. Add remaining ingredients, except for spaghetti, into the slow cooker and cook on low for 6 hours. After sauce has cooked, bring a large pot of water to a boil and cook spaghetti according to package instructions. Reserve ½ cup of pasta water, and then drain the noodles. Add the pasta back to the pot, along with the reserved pasta water and the pasta sauce. Toss gently and cook over medium-high for 2 minutes or until the sauce has thickened.

Olivia Halverson’s Mississippi Pot Roast

Yields 8 servings | cook time: 8 hours

Ingredients

• 3-4 lbs. chuck roast

• 1 packet ranch dressing mix

• 1 packet au jus gravy mix

• 4-5 pepperoncini peppers

• ¼ cup butter

Directions

Place roast in the slow cooker and sprinkle ranch dressing mix and au jus mix over the top. Place peppers on top of the mixes, and add the butter. Cook over low heat for 8 hours. Serve with mashed potatoes, noodles, or rice.

The Evans’ Brunswick Stew

Yields 10 servings | cook time: 6 hours

Ingredients

• 1 Tbsp. minced garlic

• 1 sweet onion, diced

• 1 15-oz. can fire roasted tomatoes

• 4 cups chicken stock

• 1 cup chicken bone broth

• 1 ½ cups barbecue sauce

• 2 Tbsp. Worcestershire sauce

• 1 Tbsp. brown sugar

• ¼ tsp. cayenne pepper

• 1 ½ lbs. smoked pulled pork

• 1 ½ cups frozen corn

• 1 ½ cups frozen lima beans

• 2 cups okra, chopped

• Salt and black pepper, to taste

Directions

Add all ingredients to a crockpot. Stir to combine, and cook on high for 6 hours.