CityScope Annual Food & Drink Issue 2024

STEAK

We’ve assembled a team of well-established and highly experienced financial professionals. It has given us the ability to address every aspect of our clients’ financial needs. And by limiting the number of clients we serve, it allows us to offer an uncommon level of service and maintain our unwavering focus on helping to create quality financial solutions.

This is what we bring to the table – and what will ultimately bring you to us. If you are an individual seeking seasoned financial guidance and the comfort of working with an experienced group of advisors who call Chattanooga home, we welcome the opportunity to sit down together.

Photographed at Ruby Falls

Experience a mountaintop retreat where every detail has been carefully crafted to blend into the environment. Enjoy cliff-edge strolls, mountain streams, distant views, ancient boulders, and deciduous forests offering great botanical diversity.

Embark on an adventure from the moment you arrive and explore the resort through a round of golf, wandering the woods on a hike, indulging in spa treatments, relaxing by the pool, and tasting the many flavors of Cloudland’s superior restaurants. Come for the views, stay for the hospitality.

“Cooking is like love. It should be entered into with abandon or not at all.”

-HARRIET VAN HORNE

We are thrilled to share with you our 10th annual CityScope® magazine Food & Drink! In this year’s issue, we are honored to include some of our area’s most talented chefs and at-home cooks. Through stunning photography, this issue highlights family recipes and mouthwatering meals alongside area restaurants’ entrées and sides.

Always a favorite, the feature “Heirloom Eats” spotlights treasured recipes handed down through generations. You’ll also find staple soups, must-try date night dishes, breakfast breads, spicy meals, and more!

Not to be outdone, a collection of our area’s talented chefs share everything from showstopping entrées and elevated veggies to their take on potatoes and more.

No meal is complete without a delicious beverage, and in this year’s issue we highlight a variety of drinks to suit

any taste. Whether starting the day with brunch cocktails or winding down with the ideal dessert and drink pairing, you’re sure to find something to wet your whistle. If you are more of a wine aficionado, don’t miss the article “Raise Your Glass” in which area wine experts share their top wine selections.

Even more awaits inside, like luxury listed homes that offer the perfect oasis for hosting and entertaining guests.

As always, we hope that you will enjoy this 10th annual issue of CityScope® magazine Food & Drink and celebrate the incredible talent that fills our area’s food and beverage scene.

Happy reading,

Cailey Mullinix Easterly, Co-Publisher

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

VENETIAN PRINCESS

The Summer Savings Are HEATING UP!

PHOTO BY RICH SMITH

Publisher George Mullinix

Co-Publisher Cailey Mullinix Easterly

Sales &

Development Amanda Worley

Design Lead,

Sr. Graphic Designer Lauren Robinson

Sr. Graphic Designer Tamara Slocum

Graphic Design Intern Marietta Song

Managing Editor Rachel Studebaker

Editors Gray Bennett Kristen Dee Tory Irmeger

Editor/Digital

Content

Director of Digital

Ali Lemmons

Ruth Kaiser De Backer

Digital Marketing Assistant Houston McLain

Marketing, Events, & Operations Laci Lanier

Photographers

Corey + Emily Critser Creative Revolver

David and Drew Photography Hacker Medias Kristina Armstrong Rich Smith

Sarah Unger

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

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

Choose Chattanooga® –

Chattanooga Resource & Relocation Guide®

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Choose Chattanooga® and Chattanooga Resource & Relocation Guide® are registered trademarks owned by CMC Publications, LLC. Choose Chatt™ and Chatt Choices™ are trademarks claimed by CMC Publications, LLC.

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

Internationally Renowned Stroke Team.

At CHI Memorial, we’re focused on advancing stroke care by using the most innovative technology and experienced teams, along with humankindness – right here in Chattanooga.

To learn more, visit Memorial.org.

Thomas G. Devlin, MD, PhD, FSVIN, has contributed to many of the medical breakthroughs in the modern-day diagnosis and treatment of stroke, with clinical outcomes that have been recognized worldwide.

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.

by Rich Smith

Heirloom Eats

Photography

Creole Chicken and Sausage Gumbo

"I learned to cook at an early age from my mom, who learned to cook from her grandmother - and one of the first things that she taught me to cook was tomato sauce, or red gravy. It’s fitting that one of the first family recipes that I learned to cook for my (now) husband was his mom’s Creole Chicken and Sausage Gumbo, as it’s gumbo with tomatoes! This gumbo recipe shows how much of a melting pot of different cultures New Orleans was (and still is) as it uses lots of herbs, okra, and tomatoes - drawing from both Creole and Italian influences. Everyone who tries this gumbo loves it and it is the perfect cure for that Louisiana homesickness!"

– Kari Anderson

Yields 10 servings

Ingredients

• 32 oz. cut okra

• 2-3 lbs. boneless chicken breasts or thighs

• Drizzle of olive oil

• 1½ tsp. kosher salt + extra, to season chicken

• ½ tsp. black pepper + extra, to season chicken

• ½ tsp. Tony Chachere’s Original Creole Seasoning + extra, to season chicken

• 1 lb. andouille or hot smoked sausage, diced or sliced

• 1 cup green bell pepper, diced

• 1 cup onion, diced

• 1 cup celery, diced

• ⅓ cup vegetable oil

• ½ cup all-purpose flour

• 4 cloves garlic, minced

• 1 (28 oz.) can diced tomatoes with juice

• 1 cup green onions, thinly chopped

• ¼ cup fresh parsley, chopped

• 1 tsp. dried thyme

• ½ tsp. marjoram

• ½ tsp. dried basil

• 2 dried bay leaves

• 3 qts. chicken stock or broth

• 4 cups white rice, cooked

• Tabasco sauce, for garnish

Directions

Begin by preheating the oven to 350°. Spread okra on a baking sheet and place in oven. While the okra is baking, place chicken on a baking sheet and drizzle with olive oil and sprinkle with salt, pepper, and Tony’s seasoning. Place in the oven to bake alongside okra while the remaining ingredients are prepared.

Once the okra and chicken are in the oven, dice up andouille sausage and drop

in a large pot over medium heat. While it cooks, dice up the vegetables. Once andouille is cooked, remove from pot. To make the roux, heat vegetable oil over medium-low heat in the pot and then add flour. Stir or whisk until the clumps of flour are broken up. Scrape the sausage bits off the bottom of the pot as well. Cook until the roux darkens to the color of peanut butter.

Then, remove okra and chicken from the oven. Add the baked okra to the pot and set the chicken aside. Stir okra into the roux and then add green bell pepper, onion, and celery. Stir and let cook for about 5 minutes. When the onions start to soften, add garlic, tomatoes, and green onions, followed by seasonings. Cook for 1-2 minutes. Dice or shred the cooked chicken and then add to the pot. Add andouille and cook for a few more minutes, stirring occasionally. Now, add chicken stock and bring to a boil. Once boiling, reduce to a simmer and cook uncovered on low heat for at least 1 hour. I recommend 2-3 hours – the longer you cook the gumbo, the better it will be. Stir as needed to prevent the gumbo from sticking to the bottom.

When ready to serve, spoon the gumbo into bowls with a scoop of white rice. Garnish with a few dashes of Tabasco sauce.

Grandma’s Famous Blueberry Lemon Muffins

“I grew up eating these wonderful blueberry lemon muffins with buttery sugared tops every summer when our family visited my Grandma Ruth Rice. She had a large family, and everyone loved these special muffins so much that she would make huge batches to freeze so that we could all have homemade muffins every morning! I love that she lives on with this recipe that her children, grandchildren, and now great grandchildren make for their families!”

–Melanie Christensen

Yields 12 muffins

Ingredients

For the muffins:

• 2 cups flour

• ½ cup sugar

• 2 tsp. baking powder

• ½ tsp. salt

• 2 eggs

• ¾ cup buttermilk (regular milk also works)

• ½ cup butter, softened

• Zest of 1 lemon

• 1 cup fresh or frozen blueberries

For the sugar topping:

• ¼ cup butter, melted

• ½ Tbsp. lemon juice

• ½ cup sugar

Directions

Mix dry ingredients and set aside. Beat eggs, milk, and butter. Add dry ingredients and lemon zest. Stir gently to combine. Fold in blueberries. Bake at 375° for 20-25 minutes. For the topping, combine butter and lemon juice. While the muffins are still warm, dip the tops in this mixture, then dip in sugar.

PHOTOS BY KRISTINA ARMSTRONG

Granny’s Banana Pudding

“Granny grew up with 11 siblings, so she learned to cook from scratch for her family at only 9 years old. Her banana pudding has become a legend and has graced every family dinner we’ve had for decades. Granny is 91 now, and when I asked her to teach me how to make her famous banana pudding, she didn’t have an exact written recipe. It was a small scoop of this, a big scoop of that. I did my best to get an accurate amount of each ingredient and learned that the beauty of that kind of recipe is that you can’t really mess it up!” –

Robin McDaniel

Yields 8-10 servings

Ingredients

• 1 box vanilla wafers

• 2-3 very ripe bananas, sliced

• ¾ cup + 2 Tbsp. sugar

• ¼ cup flour

• 3 eggs (separate yolks and whites)

• 3 cups milk

• ½ tsp. + ¼ tsp. vanilla extract

• Dash of cream of tartar

Directions

Preheat oven to 400°. Arrange vanilla wafers and sliced bananas in your prettiest serving bowl. Fill to the top. In a medium pot, combine ¾ cup sugar, flour, egg yolks, and milk. Cook mixture over

medium heat. When mixture begins to simmer, stir constantly for 6-8 minutes, until thickened. Remove from heat and stir in ½ teaspoon vanilla extract. Pour pudding over cookies and bananas. For the meringue, beat egg whites and a dash of cream of tartar until glossy stiff peaks form. Slowly add in 2 tablespoons sugar and ¼ teaspoon vanilla extract. Spoon meringue over pudding. Make it pretty! Place in oven until meringue is lightly browned, about 5 minutes. Serve warm or cold – there is a huge debate in our family about which is better!

Linecké

“I am from the Czech Republic and am very happy to share this recipe from my country. We make Linecké mostly on Christmas, but it’s great for every occasion. It actually comes from our neighboring country, Austria, where in the beginning it was a ‘Linecký cake,’ because the dough was used as a body for the cake. It is named after an Austrian city called Linz. My mom taught me how to make these cookies. I love them as much as everyone in my country and I believe you will as well.”

– Kačí Ticha

Yields 20 servings

Ingredients

• 350g all-purpose flour

• 150g roasted almonds, blended

• 260g powdered sugar

• 2 eggs

• 250g unsalted butter

• 1 tsp. cinnamon

• Small pinch of salt

• 1-2 bags vanilla sugar

• Organic lemon zest, to taste

• Jelly or jam of choice

Directions

In a large bowl, mix flour, almonds, and sugar, and then eggs. Cut butter into little pieces and add it to the bowl with the cinnamon, salt, vanilla sugar, and lemon zest. Mix everything together with your hands until you get a perfect, non-sticky dough. Wrap it in plastic wrap and put in the fridge overnight – for the best results, leave it in for 24 hours.

Once dough is chilled, spread into two pieces for easier manipulation. Take one piece and roll out the dough. The best way to do it is to put a little bit of flour on the counter, so the dough doesn’t stick. Now, use cookie cutters and create all different shapes! Traditional shapes for Czechs are hearts, circles, flowers, or stars. Make sure to always have an even amount of each shape, as you will be putting them together after they’re baked. Place cookies on a baking pan lined with baking paper. Preheat your oven to 365° and bake for 5-10 minutes.

After cookies are baked, let cool. Now it’s time for jelly! Spread jelly on the cookie and then put another one on top. Do this with all of them. Now enjoy your cookies!

Showstopping Entrées

When it comes to fine dining, every dish is designed to impress, but some entrées bring out all the stops. Here, chefs from six local restaurants showcase the pièce de résistance of their menus. Whether it’s in preparation or plating, these elevated dishes bring their best to the table.

Photography by David and Drew Photography

Ruth’s Chris Steak House TOMAHawK BeYE

USDA Prime, bone-in, 40-ounce specialty cut, well-marbled for peak flavor

“A must-try for steak enthusiasts, the Tomahawk Ribeye is among the most flavorful cuts you can find and boasts an impressive bone that makes this hearty chop a feast for the eyes (as well as your stomach)!”

CHEF JAMES HESTER

Easy Bistro

G MIGNA

Main Street Meats andouille sausage ragu, turnip greens, Tomme de Lafayette

“This dish is considered showstopping because of its simplicity, authenticity, and color palette. Gramigna is a curlicue and hollow-shaped pasta that we make with two different doughs, one containing vibrant green parsley. This technique is called ‘Paglia e Fieno,’ as the pasta resembles ‘straw and hay.’ The preparation of the dish is inspired by a classic pasta from Puglia called orecchiette con salsiccia e cime di rapa. Instead of orecchiette, we use the gramigna shape and make a ragu of andouille sausage, both techniques from a northern province of Italy called Modena.” CHEF

JOE MILENKOVIC

PHOTOS BY KRISTINA ARMSTRONG

55-60 DAY DRY-AGED NY ST P

Expertly sliced and delicately served atop a bed of fresh greens, accompanied by white rice and assorted banchan

“This dish embodies a harmonious fusion of Korean tradition and American innovation, intertwining Korean flavors with our in-house dry-aged steak, tenderized to perfection through a sous vide method. Pair it with a refreshing bottle of soju, which perfectly complements the rich flavors of the dish.”

CHEF SHAWN

LEE

ZAYA 1943 KOREAN STEAKHOUSE

PHOTOS

Number Ten Chattanooga

40-OUNCE BONE-IN BEYE

Served with signature sauces, Chimichurri, Horseradish Cream, Bordeaux, and Peppercorn, mashed potatoes, Brussels sprouts with Parmesan and balsamic reduction

“Our Tomahawk steak is freshly cut daily off the loins. It pairs beautifully with all our sides, especially the Brussels sprouts. I mean … just look at it.”

CHEF SETH CHAREST

Calliope

SP NG CHI EN

Hot salsa, cucumber yogurt, kabsa

“The Spring Chicken is a newcomer to Calliope’s menu of modern Levantine dishes. The dish features a whole young chicken, marinated in a mix of tomatoes, harissa, herbs, and aromatics. Roasted until crispy, it is served with a warm, zesty salsa similar to its marinade, as well as rice and cucumber yogurt with a hint of fennel. This dish is a twist on a traditional kabsa, a chicken and rice dish that is prominent in the cuisine of the Arabian Peninsula.”

CHEF KHALED ALBANNA

•

• Ranked Top 1% of Residential Real Estate Agents of Greater Chattanooga Area for 2023

• One of Chattanooga’s Top Sales Agents for Over 20 Years

• Million-Dollar Producer for 33+ Years

• Over $666,172,444 in Sales

•

•

•

• Over 2,000 Settled Real Estate Transactions Overall

• Over 50 Years Combined Real Estate Experience

• Specialized Training and Expertise Through Our Designations

St. John's Restaurant

Pi ett's nch Trout

Green romesco, green tomato panzanella salad, sherry vinaigrette, chili oil

“For me, a showstopping entrée is comprised of fresh local ingredients that are true to our region. This dish is fully locally-sourced, from the Pickett's Ranch trout to the green romesco on the base of the plate from Big Sycamore Farms. This is our way of putting essential spring ingredients into one cohesive dish.”

CHEF PATRICK SAWYER

HHM has provided accounting and advisory services for individuals and businesses for over 40 years. Let us be your trusted business partner through all your life-changing moments. Discover even more reasons HHM is the right partner for you at hhmcpas.com.

Souper Stars

Hot, cold, savory, spicy, or sour – few dishes are as versatile as soups, which can be tailored to any season, diet, or flavor preference. Here, locals showcase their favorite soup recipes that are loaded with nutrients and adaptable ingredients, so you can whip up a recipe using whatever you have in your pantry. Locallygrown seasonal produce is sure to shine in the recipes, so be sure to connect with the many independent grocers and farmers in the Chattanooga area!

Photography by David and Drew Photography

Rosy Harpe’s

FREESTYLE FEEL-GOOD SOUP

Serves 4

Ingredients

For the base:

• ½ onion, chopped

• A handful of king oyster or enoki mushrooms

• 1 large carrot

• ¼-½ head of broccoli

• 1-2 bac ha (Giant Elephant Ear) stalks

• 1 bok choy, halved

• 2-3 small russet potatoes

Directions

• ½-1 Japanese yam (can sub sweet potato)

• 1-2 Tbsp. coconut oil

• 1 cup protein of choice (optional)

• 1 Tbsp. miso paste

• 2-3 Tbsp. Maesri curry paste (optional)

• ¼ cup soy sauce

• 6 cups water

• ¼ tsp. ginger

• ¼-½ cup coconut milk

• Frozen veggie dumplings (optional)

• ½ package noodles or rice of choice

For the toppings:

• Chili oil

• Cilantro or parsley

• Nutritional yeast

• Green onion

• Violet flowers

Prep vegetables and potatoes by washing and chopping to desired size. You can leave the skins on all vegetables for more nutrients and less food waste. In a large pot, sauté chopped onions in oil on medium heat until transparent. Add remaining vegetables and optional protein and sauté for 2-3 minutes. Stir in miso paste, optional curry paste, soy sauce, water, ginger, and coconut milk. Reduce heat to medium-low and simmer for 15-20 minutes or until vegetables are tender. If using frozen veggie dumplings, add these 3-5 minutes before the soup is done. At this stage, you can taste your soup and adjust seasonings for a balance of acidity, saltiness, sweetness, and heat. Prepare noodles or rice separately according to package instructions. Ladle soup over prepared noodles or rice. Dress with desired toppings and serve immediately!

Maggie Tate’s

VEGGIE-PACKED TORTILLA SOUP

Serves 4

Ingredients

For the base:

• 1 cup broth (veggie, chicken, or beef)

• 1 Roma tomato, halved

• 1 carrot, halved

• ½ celery stalk

• 1-inch slice onion

• 1 garlic clove

• 1-inch slice zucchini

• 1-inch slice red pepper

• 1-inch slice green cabbage

• 1 medium mushroom of choice

• 1 tsp. taco seasoning

• Cumin, to taste

• Salt and black pepper, to taste

• ⅛ cup salsa verde

For the toppings:

• Cooked chicken, chopped

• Black or pinto beans

• Jalapeño, sliced

• Avocado, sliced

• Corn

• Shredded cheese

• Tortilla chips

• Cilantro, chopped

• Lime wedges

Directions

Begin by making the soup base. Add all ingredients for base in a high-speed blender and blend until smooth or desired consistency. Pour into a large pot and heat to a simmer. Meanwhile, fill individual bowls with toppings of choice. After simmering for about 15 minutes, ladle broth into bowls. Garnish with cilantro and a squeeze of fresh lime.

Leigh Ann Coats’

LOADED POTATO SOUP

Serves 6

Ingredients

• 3-4 medium potatoes, peeled and diced

• 2 carrots, grated

• 2 ribs celery, finely chopped

• 1 turnip, peeled and diced

• 3 Tbsp. onion, minced

• 1 Tbsp. parsley, chopped

• Salt and black pepper, to taste

• 3 Tbsp. butter

• 2 Tbsp. flour

• 1½ cup milk

• 1½ cup sour cream

• 3 slices bacon, fried and crumbled

• Shredded cheese, for topping

• Chives, minced, for topping

Directions

In a large pot, combine potatoes, carrots, celery, turnip, onion, parsley, salt, and pepper. Cover with water and simmer for 30 minutes or until vegetables have softened. Meanwhile, in another saucepan, melt butter and stir in flour. Add a small amount of liquid from the large pot of vegetables to form a paste. Cool the paste and stir in milk and sour cream. When the vegetables are fully cooked, mash or purée them and incorporate the flour-milk mixture. Heat the soup but try to avoid a boil. Serve sprinkled with bacon, shredded cheese, and chives, if desired. Delicious served hot or cold, this soup can also be made in advance and frozen until ready to eat.

PHOTOS BY KRISTINA ARMSTRONG

Autumn Rayn’s

ORGANIC CHICKEN & CAULIRICE SOUP

Serves 6

Ingredients

• 2 qts. Autumn Rayn’s Kitchen Chicken Stock or stock of choice, divided

• 1 organic onion, diced

• ½ cup organic leafy green of choice, finely chopped

• 3 medium organic carrots, diced

• 1 cup organic petite peas

• ½ tsp. fresh parsley, finely chopped + extra, for garnish

• ½ tsp. Redmond Real Salt or high-quality mineral salt of choice, or to taste

• ¼ tsp. freshly cracked black pepper, or to taste

• 1 head organic cauliflower florets

• 2 cloves organic garlic, minced

• 1-2 cups pasture-raised cooked chicken, chopped

Directions

In a pot or saucepan, bring 1 quart of stock to a boil and add onion, greens, carrots, peas, parsley, salt, and pepper. Cover with lid and simmer for 20 minutes or until vegetables are tender. While the first pot is simmering, bring the remaining quart of chicken stock to a boil in a separate pot. Add cauliflower florets, a little more salt and pepper to taste, and bring to a gentle simmer for 5 minutes. Add minced garlic and simmer for 5 more minutes. Cauliflower should still be firm, but tender enough to pierce with a fork. Mash with a potato masher until cauliflower is a rice consistency. Pour the riced cauliflower and remaining stock into the first pot. Add chopped chicken and stir all ingredients together. Simmer approximately 5 more minutes and serve with a little fresh parsley as a garnish.

David Mamedov’s

Borscht

Serves 6

Ingredients

For the base:

• 1 medium to large beet, shredded

• 2 large carrots, shredded

• 2 Tbsp. butter

• ½ large onion, diced

• 2½ Tbsp. ketchup

• ⅓ - ½ Tbsp. salt

• 14 cups chicken stock (can sub salted water)

• ½ large cabbage, cored and shredded

• 1½ medium to large russet potatoes, cubed

• 1 Tbsp. lemon juice, or to taste

• 1 Tbsp. sugar or honey (optional)

For the toppings:

• Fresh dill, to taste

• Sour cream, to taste

Directions

Shred beet and carrots and set aside while you melt butter over medium heat in a large pan. Dice and sauté onion until soft and translucent, but not browned. Add shredded beet and carrots and stir in ketchup and salt. Cook for about 7-10 minutes, stirring frequently, until a strong, fragrant aroma arises. Remove from heat. In a separate pot, bring chicken stock to a gentle boil. Add shredded cabbage and cook 2-3 minutes until the cabbage just starts to

soften. Add potatoes and cook an additional 4-5 minutes until fork tender. To this pot, add the carrot and beet mixture and return to a simmer for no longer than 1 minute to draw out the deep red color. Remove from heat, add lemon juice, and taste, adding sugar or honey to lessen acidity until you reach a slightly sweet/savory flavor. To draw out full flavor and color, refrigerate soup overnight before serving. Garnish with fresh dill and sour cream.

Shayla Toombs-Withers’

BROCCOLI BISQUE

Serves 4

Ingredients

For the base:

• 1 medium white onion, diced

• 1 qt. vegetable broth, divided

• 1½ lb.-bag broccoli florets

• 1 Tbsp. minced garlic

• 1 tsp. coarse sea salt

• ⅓ cup raw cashews

• ¼ cup nutritional yeast

• 1 Tbsp. lemon juice

For the toppings:

• Wonton strips, croutons, or sliced almonds

Directions

Sauté diced onion in a warm pan lined with 2 tablespoons of vegetable broth. Heat until translucent. Add broccoli florets, minced garlic, and sea salt to pan and cook until broccoli is tender. Use vegetable

broth as needed to prevent stick ing to pan. Using a high-powered blender, add raw cashews, nutri tional yeast, lemon juice, and 1 cup of vegetable broth. To the blender, add warm broccoli and onion mixture and blend on high until smooth. Add vegetable broth as needed to achieve desired creamy consistency. Serve warm and top with wonton strips, croutons, or sliced almonds for crunch.

HONEY sweet as

We can thank bees for supplying us with honey, a sweet and sticky substance that has earned its place as a pantry staple with a rich, distinct flavor and wide range of uses. The following dishes from local restaurants showcase the versatility of this ingredient and demonstrate how a drizzle of honey is so often the perfect finishing touch.

Photography by Kristina Armstrong

INMAN SOCIAL’s

Tuna Crudo With Pine Nuts in Hot Honey Gastrique

BY WESLEY TRUE

Yields 6 servings

For the gastrique:

• 6 Tbsp. pine nuts

• 10 Tbsp. honey

• 10 Tbsp. Crystal Hot Sauce

• Pinch of sea salt

For the tuna crudo:

• 45g red onion, sliced thin

• 1 Tbsp. olive oil

• 2 cloves garlic

• ⅓ sprig rosemary

• 7g salt

• 45g honey

• 7½g Calabrian chiles, chopped

• 218g lemon juice

• 45g fish sauce

• 16 oz. sushi-grade tuna

• Flakey salt, for topping

• Basil, for topping (optional)

To make the gastrique, place everything in a pan on medium heat and cook until hot sauce and honey start to bubble and caramelize – about 1 minute. Pour onto a plate and let cool. Reserve until use.

Then, in a pot, mix all tuna crudo ingredients except lemon juice, fish sauce, tuna, and toppings. Bring to a boil, then turn off and let sit until cool. Then, add lemon juice and fish sauce to mixture. Slice tuna into 1/6-inch-thick pieces and place on plate. Top with flakey salt. Make sure liquid mixture is mixed well and pour about 2 tablespoons onto tuna. Garnish with pine nuts in hot honey gastrique and top with basil.

JOSH KILLIAN

Affiliate Broker Licensed in TN

Josh is a Chattanooga native with an eye for detail to assist you in every Real Estate situation. Licensed in TN since 2009, he wears many hats for his clients to offer the best personal service possible in each transaction. Josh started his Real Estate career specializing in rentals and property management, but over the years, has broadened his services into a full scale listing and selling agent. Josh offers a laid back no pressure approach to sales and truly treats you like a friend instead of just another client.

CHELSEA CAGLE

Affiliate Broker Licensed in TN

Chelsea has a background in business development and entrepreneurship that has allowed her to take an honest, direct, and authentic approach to real estate. She is punctual, doesn’t mind getting dirty, and values open and honest communication with her clients. Her creative experiences in business give her a unique, out of the box perspective to investment property and new construction. Chelsea is a Pittsburgh, PA native that has fallen in love with Chattanooga’s natural, outdoor spaces and landscape.

LOCAL, CONNECTED REALTORS

When buying or selling, turn to the local and connected experts at The Group. Our caring and professional team will get to work right away finding the perfect place for you to call home. It’s our number one priority to make sure you have a boutique, tailor-made experience.

Call us today and begin your journey with one of Chattanooga’s Top Realtors. Local, connected, and ready to move you.

KAI BISTRO’s

Korean Fried Chicken With Hot Honey Gochujang Dressing

BY TOMMY LEE

Yields 2 servings

For the chicken:

• 16 oz. chicken thighs

• 2 cups corn starch

• 2 cups water

• 2 Tbsp. garlic powder

• 2 Tbsp. onion powder

• 2 Tbsp. salt

• 2 Tbsp. white pepper

For the sauce:

• 1 cup Gochujang paste

• 2 Tbsp. sesame oil

• 2 Tbsp. mirin (sweet cooking wine)

• 2 Tbsp. ketchup

• 1 Tbsp. rice wine vinegar

For garnish:

• 2 Tbsp. raw honey

• Sesame seeds

• Green onions

Cut chicken into bite-size pieces. Combine corn starch, water, and seasonings to create a batter. Mix chicken with batter and deep fry at 350° for 3 minutes. Remove chicken and let cool

before deep frying again for another 3 minutes. Blend all sauce ingredients. Mix together sauce and fried chicken until fully coated, and plate. Drizzle honey over chicken and garnish with sesame seeds and green onions.

CIVIL PROVISIONS’

Whipped Feta

BY SPENCE GUFFEY

Yields 2 quarts

• 1 qt. feta cheese

• 32 oz. Greek yogurt

• 2 lemons, juiced and zested

• 1½ (8 oz.) packages cream cheese, softened

• Salt and black pepper, to taste

• 1 Tbsp. honey + extra, for garnish

• 2 Tbsp. olive oil + extra, for garnish

• ¼ cup mint, chopped + extra, for garnish

• ⅓ cup parsley, chopped + extra, for garnish

Place all ingredients into a food processor and blend until smooth. Dress with additional honey, olive oil, and herbs to serve.

CANYON GRILL’s

Honey Almond Chicken

BY AVA MORGAN

Yields 4 servings

• ½ cup milk

• 1 cup self-rising flour

• Peanut oil, for searing

• 4 chicken breasts (butterfly if thick)

• ½ cup sliced almonds

• ¼ cup white wine

• Salt, to taste

• ¼ cup honey

Preheat oven to 450°. Set up the breading dishes by pouring milk into a shallow dish and the self-rising flour

into a separate shallow dish. Heat up oil in a non-stick, oven-safe skillet. While oil is heating, dredge the chicken by dipping each chicken breast into the milk, allowing any excess to drip off, then dredge in the flour, shaking off any excess. Once the oil is hot, add the chicken breasts to the skillet. Sear them on one side for 2-3 minutes, until golden brown, then flip chicken over and dump out excess oil. Transfer the skillet to the preheated oven and bake chicken for about 8 minutes, or until cooked through and no longer pink in the center. While the chicken

is baking, toast the sliced almonds in a skillet with peanut oil over medium heat until lightly golden and fragrant, about 1-2 minutes. Set aside.

Once the chicken is done, remove from the skillet. Add toasted almonds to the pan, then add the white wine to deglaze the pan. Top chicken with almonds and salt, if needed. Drizzle the honey over the chicken and almonds and enjoy!

Ricotta Bruschetta With Truffle Honey ALLEIA’s

BY NEHEMIAS HERNANDEZ

Yields 4 servings

For the truffle honey:

• 16 oz. local honey

• 1 Tbsp. white truffle oil

• 2 Tbsp. minced black truffle pieces

• Pinch of salt

For the ricotta bruschetta:

• 24 oz. hand-dipped, whole milk ricotta cheese (can sub regular ricotta cheese)

• 2-4 oz. heavy whipping cream

• 1-2 tsp. salt

• 1 tsp. white pepper

• 1 loaf Niedlov’s country loaf, or good quality sourdough bread, sliced

• 2 cloves garlic

• ¼ cup fresh-picked thyme leaves (remove all thick stems)

To make the truffle honey, whisk altogether in a bowl at least one day before needed, so that the flavors meld nicely.

To create the ricotta spread, drain off any extra whey from the ricotta and then place the ricotta in a bowl

and slowly stir in cream until smooth and spreadable. Start with the smaller amount of cream, as you may not need all of it. Season with salt and pepper to taste and reserve.

Grill bread or toast in a cast iron skillet. Once warmed and toasted, rub the bread with the garlic cloves, and then slice each piece of grilled bread in half. Cover with the ricotta spread, drizzle with ½ cup truffle honey, and top with thyme leaves. Enjoy!

MILK & HONEY’s

Cali Grilled Chicken Bowl With Honey-Lime Vinaigrette

BY CAROLINE SANDERS

Yields 1 serving

For the honey-lime vinaigrette: (makes ½ gallon)

• 2 cups fresh lime juice

• 1 cup rice wine vinegar

• 1 cup honey

• 8 whole serrano peppers

• 1 Tbsp. salt

• 8 cloves garlic

• 3 Tbsp. Dijon mustard

• 4 cups canola oil

For the bowl:

• 6 oz. cooked wheatberries, farro, and barley, mixed

• Feta cheese, to taste

• Small handful of arugula

• Roasted beets, diced, to taste

• ½ avocado, sliced

• 1 chicken breast, grilled and sliced

• 8 oz. sautéed vegetables of choice

• 6 oz. roasted sweet potato pieces

• Basil, parsley, and cilantro, for garnish

To create the honey-lime vinaigrette, mix all ingredients except oil in a blender for a few minutes. Slowly add oil until emulsified. Set aside.

For the bowl, assemble all ingredients in a large bowl, with grains as the base and garnish on top. Serve with ½ cup of honey-lime vinaigrette in a ramekin on the side.

SOUTHERN SQUEEZE’s

BLUE VELVET SMOOTHIE BOWL

BY LINDSEY MCCANN

Yields 1 serving

For the smoothie base:

• 2¼ cups frozen bananas

• 1 oz. coconut water

• ½ tsp. blue spirulina

For the toppings:

• 2 oz. puffed rice crispies

• 2 oz. flax + hemp seed granola

• 2 Tbsp. Southern Squeeze coconut granola

• 2 oz. fresh berries of choice

• 2 oz. frozen blueberries

• 2 Tbsp. cashew butter

• 4-6 swirls local honey

Combine all base ingredients into a blender pitcher and blend on high, using a mixing baton to stir until smooth consistency. Scoop out the smoothie base into a bowl and add toppings.

Play

Vivacious Veggies

Bring the garden to your plate this summer –with an elevated twist! From cauliflower gratin to Sichuan eggplant, there are endless ways to transform vegetables and upgrade your signature side dish. Read on for six vegetable-forward recipes from local restaurants.

Totto Sushi & Grill

Veggie

Poke Bowl

Yields 1 serving

• 1 large egg, beaten

• 1 Tbsp. water

• 6 slices firm tofu

• 1 cup panko breadcrumbs

• ½ cup mixed greens

• ½ cup carrots, shredded

• ½ cup cucumber, sliced

• 2 avocados, cubed

• ½ cup edamame

• ¼ cup red onion, chopped

• ¼ cup pineapple, cubed

• 1 cup rice

• Tamari sauce, to taste

• Sweet chili sauce, to taste

Make an egg wash by combining beaten egg with 1 tablespoon of water. Dip each slice of tofu in the egg wash, and then toss each slice in panko breadcrumbs. Pan-fry or bake until crispy on both sides. Prepare all the toppings. Use rice as the base, and add all the toppings. Finish with a drizzle of tamari and sweet chili sauce.

“Our Veggie Poke Bowl offers the perfect balance of crunchy greens, vibrant veggies, zesty sauce, and proteinpacked tofu. It’s a savory delight that leaves you feeling comfortably full, offering the essential nourishment your body needs.” –

Chef Shawn Lee

PHOTOS BY RICH SMITH

Ernest Chinese

Sichuan Eggplant

Paired with Smoky Pork Belly

Yields 1 serving

• 2 Tbsp. cooking oil + extra to coat

• 1 Chinese eggplant, quartered and cut into 3-inch segments

• 2 Tbsp. minced garlic

• 2 Tbsp. minced ginger

• 4 Tbsp. Sichuan Pixian Douban Co.

Broad Bean Paste

• 1 Tbsp. Shao Xing

Chinese cooking wine

• 2 Tbsp. soy sauce

• Pinch of salt

• ¼ cup green onion, bias cut

• Sesame oil, to taste

Heat a drizzle of cooking oil to 350°. Fry eggplant until just tender. In a wok or sauté pan, heat 2 tablespoons of oil. Bloom garlic, ginger, and bean paste until toasted and cooking oil is a deep red color. Add fried eggplant and deglaze with cooking wine and soy sauce. Add a pinch of salt. Put on plate, top with green onions and a drizzle of sesame oil.

“This is a classic preparation of a Sichuan eggplant. The saltybriney eggplant plays well with our sweet and smoky pork belly dish.” – Chef Brett Norton

PHOTOS BY DAVID AND DREW PHOTOGRAPHY

CONFIDENCE IN YOUR TOMORROW

We live in a complex world, but your financial planning doesn't have to feel that way. Your situation is ever changing and your goals are unique. Let’s create a tailored comprehensive financial plan to give you the edge you and your family need to enjoy your wealth today, and for generations to come.

John Sterner was ranked by Forbes as the #1 Financial Security Professional in Tennessee and #38 nationwide. Al Waldrop was ranked #3 in Tennessee on the Best-in-State list.

Feed Co. Table and Tavern

Vegetable Succotash

Paired with Broccolini and Blackened Shrimp

Yields 6 servings

• ½ red onion

• 1 red bell pepper

• 1 poblano pepper

• Olive oil, for sautéeing

• 1 lb. baby lima beans

• 1 tsp. black pepper

• 2 lbs. corn

• 2 tomatoes, diced

• 1 tsp. dill

Dice the onion, red pepper, and poblano. Sauté with olive oil over medium heat for 10 minutes, or until translucent. Combine remaining ingredients in a mixing bowl. Add sauté mixture to mixing bowl and stir until combined. Serve immediately.

“Our succotash is a great accompaniment to both chicken and seafood dishes. It’s light, colorful, and easy to prepare – making it a perfect warmweather staple. The simple seasoning highlights the vegetables and allows the flavors to be the focal point.”

– Chef Terrance Crestwell

PHOTOS BY HACKER MEDIAS

Frazier Five and Dime

Cauliflower Gratin

Paired with Frazier Salad with Honey Herb Vinaigrette

Yields 8 servings

For the béchamel:

• 1 tsp. fennel seeds

• ½ tsp. chili flakes

• 1 shallot, diced

• 2 garlic cloves, minced

• 1 cup white wine

• Parmesan rind, to taste

• ½ gal whole milk

• ½ qt. heavy cream

• ½ lb. butter

• 1 cup all-purpose flour

For the cauliflower:

• 2 heads cauliflower

• Salt, to taste

• White pepper, to taste

• Parmesan cheese, grated, to taste

Toast and cool the fennel seeds and chili flakes. In a large pot, sweat the shallot. Add toasted chili flakes, fennel seeds, and garlic to pot. Deglaze with white wine and add Parmesan rind. Add milk and cream and bring to a simmer. In a separate pan, make a roux with the butter and flour. Use roux to thicken the béchamel sauce as needed. Strain through a chinois. Cool and reserve until needed. Cut cauliflower heads into florets and blanch. Combine cauliflower and béchamel sauce. Pour mixture into a prepared baking dish. Top with salt, white pepper, and Parmesan. Bake at 350° until bubbly and the top is slightly brown.

“Vegetables don’t have to be bland and boring. We combine cauliflower with a rich cream sauce to create a pseudo macaroni and cheese. It’s a great way to trick you into adding more vegetables into your diet and elevates your side dish game.” – Chef Kevin McCue

PHOTOS BY KRISTINA ARMSTRONG

Public House

Tomato Bread Pudding

Paired with Sautéed Carolina Trout

Yields 8-10 servings

• 1 cup grape tomatoes, halved; or 1 cup fresh tomatoes, chopped

• ½ loaf white bread, cubed

• ½ cup shredded Parmesan cheese

• 1 stick butter

• 1 bulb garlic

• 2 cups half & half

• 3 eggs

• ¼ cup brown sugar

• 1½ cups tomato purée

• ½ Tbsp. celery salt

• Salt and black pepper, to taste

Heat your oven to 350°. If you are using chopped fresh tomatoes, lightly salt them and set in a colander to drain off some of the liquid. Combine the bread, tomatoes, and Parmesan in a large mixing bowl. Melt the butter. Pour the melted butter over the bread mixture and stir to coat. Roast garlic bulb using your preferred method. In a separate bowl, combine the roasted garlic, half & half, eggs, brown sugar, tomato purée, and celery salt. Mix well and then pour over the bread mixture. Fold together, being careful not to break up all the bread. Season with salt and pepper to taste. You can divide the mixture into whatever oven-safe dishes you would like. Bake at 350° until just set. The pudding should be moist but cooked through. Cooking time will vary depending on the size of dish you use, but I would check it at 12 minutes and then assess how much more time it needs.

“Our Tomato Bread Pudding recipe is based on a recipe my grandmother used to make. I think it has just the right balance of simplicity and restaurant sophistication.”

– Andrew Hunter

PHOTOS BY KRISTINA ARMSTRONG

Glazed Carrots with Orange and Aleppo

Paired

with

Ricotta Gnocchi

Yields 2 servings

• 10-12 rainbow baby carrots

• Neutral oil, to coat

• 1 Tbsp. honey

• 2 Tbsp. water

• 4 Tbsp. unsalted butter

• 5 sage leaves

• Zest of ½ an orange

• ½ tsp. Aleppo pepper

• Maldon salt, to taste

Lightly toss the carrots in an oil of your choice. Roast them in a large skillet inside your oven at 450° until they begin to soften and start to take on color, approximately 10 minutes (depending on size of carrot). Remove the pan from the oven. Drizzle the honey over the carrots, add the water and butter to the pan, and give it a shake to roll the carrots around a bit. Tuck the sage leaves between the carrots and place back into the oven for an additional 5 minutes, or until the carrots have cooked through fully and the honey has caramelized. Take the pan out of the oven and plate the carrots onto a serving platter, pouring the butter over the top. Grate the orange zest over the top of the carrots and sprinkle the Aleppo pepper and Maldon salt evenly across them.

“Carrots

roasted to the point of nearly being burnt are truly when they are at their best.” – Chef Jason Greer

Sidetrack

PHOTOS BY HACKER MEDIAS

DATE NIGHT DISHES

Photography by Hacker Medias

Sharing the kitchen with your significant other makes for the perfect at-home date night. Whether you and your boo are amateur cooks or seasoned foodies, partnering up to cook a delicious meal is an opportunity for a little extra creativity, teamwork, and connection. Here, four couples share more about their favorite date night dish.

Black Bean Burgers

with Avocado and Pico de Gallo

Cheryl Craver & Faith James

“This recipe is one of our go-to’s no matter the season. It’s perfect to share with friends, meal prep for a busy week, or exercise culinary creativity with different toppings. For a date night at home, we love cooking and building these together while listening to our favorite vinyl of the week.”

Visit CityScopeMag.com for Cheryl & Faith’s Black Bean Burgers Recipe!

O’Neil Classic Lasagna

Calvin & Denise O’Neil

“Calvin

Date Night Dishes play

Grilled Flank Steak Tacos

with Arugula Mint Pesto and Charred Pineapple

Jeff & Heather Pennypacker

“Whether it’s cooking or relationships, it’s important to pay attention to the details. For example, we have lots of allergies at our house, including wheat, eggs, garlic, and onions, so our meals require a little extra attention to detail and creativity. This date night recipe reflects the simplicity with which we cook along with our love for delicious details.”

The Pierre Pot

Marc & Besa Pierre

“‘Wednesdates’ in the Pierre household have become a weekly date night for my husband and me. Every week we carve out time to cook an intimate meal together filled with love in every bite. With our culturally diverse family, our meals blend a mix of Haitian, Jamaican, and Albanian cuisine. Cooking is our love language!”

Visit CityScopeMag.com for Marc & Besa's Pierre Pot Recipe!

Spice It Up!

Craving a dish with a kick? Whether you’re looking for mild spice or heat levels that push the limits of the Scoville scale, spicy dishes always deliver when it comes to delicious, bold flavor. Read on for five recipes from local chefs that bring the heat.

Shrimp Creole

“When you pair jalapeño peppers, a little pepper oil, and Tabasco sauce together, you get great heat and flavor. This dish is a home favorite around the Johnson house. All that’s needed to complete this meal is a tall glass of lemonade, some jazz playing in the background, and lots of conversations and laughter.”

LeMont Johnson Chef and Owner, LeMont’s Kitchen

LeMont Johnson’s

“Brisket has always been a staple in my family, and I love a rub that gives it a spicy and sweet twist. Fattier cuts of meat like brisket pair well with acidic flavors like the jalapeño cucumber slaw, and it’s a delicious and light side dish option for a hot summer day!”

Sally Loden Chef, Neighbor of Wine Down Bistro

Sally Loden's

Spicy Cayenne & Brown Sugar Brisket with JalapeÑo Cucumber Slaw

Kenyatta Ashford's

Spicy Creole Compound Butter

“This flavorful butter can be used on steaks, chicken, fish, or char-grilled oysters.”

Kenyatta Ashford Chef and Owner, Neutral Ground Chattanooga

See Page 88 for the Recipe!

PHOTOS

Tiffany Lake's

Spicy White Bean Avocado Mash

“This is the perfect breakfast or lunch. It has healthy fat, fiber, probiotics, and thanks to the beans, it has a nice amount of protein. It is so good that I feel like everyone should try this recipe!”

Tiffany Lake Owner, Real Roots Café

See Page 89 for the Recipe!

Spicy Chimichurri Flank Steak

over farro with grilled vegetable medley

“I thoroughly enjoy this dish due to the array of colors as well as the fusion of ancient grains with robust Latin inspired herbs and spices. The flavor profile is quite intriguing.”

Gerald Curry Executive Chef, The Ooltewah Club

See Page 89 for the Recipe!

Gerald Curry's

PHOTOS

Recipes

Shrimp Creole

Yields 4-6 servings

• 1 can diced tomatoes

• 1 can tomato paste

• 2 cups water

• 1 tsp. lemon juice

• 1 tsp. lime juice

• ¼ cup Worcestershire sauce

• 1 stick butter

• 4 tsp. olive oil, divided

• ½ cup bell peppers, chopped

• ¼ cup jalapeño, chopped

• ½ cup onion, chopped

• ½ cup celery, chopped

• ¼ cup garlic, chopped

• 1 tsp. Old Bay seasoning

• 1 dash cayenne pepper

• 1 tsp. basil, chopped

• 1 tsp. garlic powder

• ½ tsp. pepper oil

• 1 tsp. onion powder

• 1 tsp. Tabasco sauce

• 1 tsp. ground rosemary

• 1 cup white rice

• 1 lb. fresh shrimp, peeled and deveined

In a 2-quart boiler, add tomatoes, tomato paste, water, lemon juice, lime juice, and Worcestershire, and simmer. Add butter and 2 teaspoons of oil to a skillet on medium heat. Once hot, add peppers, onions, celery, and garlic. Cook until slightly soft, about 2 minutes. Add to tomato mixture with all seasonings and simmer for 20 minutes. Follow rice package cooking instructions. Set aside. Sauté shrimp in the remaining 2 teaspoons oil on medium high heat for just about 2 minutes each side. Stir shrimp into

tomato mixture. Add a large scoop of rice in the center of the serving dish of the tomato and shrimp dish; you are ready to serve.

Spicy Cayenne & Brown Sugar

Brisket with Jalapeño Cucumber Slaw

Yields 16-20 servings

For the brisket:

• 1 cup ground cayenne pepper

• 3 cups dark brown sugar

• ½ cup mesquite seasoning

• ½ cup garlic powder

• ¼ cup mustard powder

• ¼ cup onion powder

• ½ cup kosher salt

• 1 whole brisket

For the slaw:

• 2 jalapeños, seeded and julienned

• 2 English cucumbers, seeded and julienned

• 1 cup matchstick carrots

• 1½ cups apple cider vinegar

• ¾ cup white sugar

• 2 Tbsp. stone ground mustard

• 1 Tbsp. minced garlic

• 1 Tbsp. salt

• 2 tsp. black pepper

Preheat your smoker to 250-275°. Mix seasonings well to make the rub. Take one whole brisket and

trim the fat to your desired level. I prefer to leave about ¼ of an inch fat cap. Take your trimmed brisket and generously coat it on all sides with the rub. Place the rubbed brisket on the smoker, and let it go! You can smoke the brisket anywhere from 8-18 hours. My personal preference is a 12-hour smoke, wrapping the brisket in butcher paper and light foil at the 8-hour mark. As long as your brisket reaches an internal temperature of 200° at its thickest point, you are guaranteed a tender brisket! I recommend letting your brisket rest for 30 minutes before slicing. Start the slaw by mixing the vegetables in a medium bowl. In a separate small bowl, mix the vinegar, sugar, mustard, garlic, salt, and pepper. Add the vinegar mixture to your vegetables and toss until well incorporated; let the slaw marinate for 1-2 hours before use. To serve, slice the brisket thin, against the grain of the meat. Accompany with the slaw and enjoy!

Spicy Creole Compound Butter

Yields 16 servings

• 1 cup unsalted butter, softened

• 2 oz. anchovy paste

• 1 Tbsp. lemon zest

• Juice of 1 lemon

• 1 Tbsp. fresh flat leaf parsley, finely chopped

• 1 tsp. cayenne pepper

• 1 tsp. smoked paprika

• 3 small garlic cloves, finely grated

• 1 Tbsp. Creole seasoning

• 2 Tbsp. Crystal Hot Sauce

• 2 tsp. kosher salt

Combine all ingredients in a medium bowl. Using an electric mixer beat the butter mixture until well combined. Set aside. Spread butter on a piece of wax paper. Roll it into a log and refrigerate until cold. Keep refrigerated for seven days or freeze for later use.

Spicy White Bean Avocado Mash

Yields 1-2 servings

For the mashed white beans:

• 1 avocado

• 2½-3 tsp. curry powder

• ¼ tsp. sea salt

• ⅛ black pepper, freshly ground

• 1 tsp. lime juice

• ½ can cannellini beans

For serving:

• 2 slices bread

• Scoop of kimchi

• ¼ chili flakes

• Mayonnaise, to taste

• Kimchi juice, to taste

• Sriracha, to taste

Add the avocado to a bowl and mash with a fork. Then mix in curry powder, sea salt, black pepper, and lime juice. Rinse and drain the beans, then add them to the avocado mixture, gently mashing to combine. Serve on two slices of toasted bread with a scoop of your favorite homemade or local kimchi and chili flakes. For a spicy drizzle, combine mayo with kimchi juice and sriracha as desired.

Spicy Chimichurri Flank Steak

over farro with grilled vegetable medley

Yields 4 servings

For the marinade and steak:

• 2 jalapeños, deseeded

• 1 bunch cilantro

• 1 bunch parsley

• ¼ cup fresh garlic

• ½ cup apple cider vinegar

• ½ cup vegetable oil

• 1 Tbsp. salt

• 1 Tbsp. pepper

• 3 lbs. flank steak

For the farro:

• 1½ cup white onion

• ¼ cup garlic, chopped

• 1 Tbsp. unsalted butter

• 4 cups water or vegetable stock

• 2 cups farro

• Salt and black pepper, to taste

For the grilled vegetable medley:

• 1 zucchini

• 1 squash

• 1 onion

• 1 large carrot

• 3 broccoli florets

• ½ cup extra virgin olive oil

• 1 tsp. salt

• ½ tsp. pepper

• 1 tsp. complete seasoning

Start the marinade by blending the jalapeños, cilantro, parsley, garlic, apple cider vinegar, vegetable oil, salt, and pepper. Pour marinade over flank steak and allow to marinate for a minimum of 6 hours. To prepare the farro, sauté onion and garlic in butter until onions are translucent. Add liquid and farro, and season to your desired taste. Let simmer for approximately 20 minutes or until farro is tender. To prepare the vegetable medley, thinly slice zucchini, squash, onion, and carrot. Marinate sliced veggies and broccoli in extra virgin olive oil and seasonings for 15 minutes. After that time, char grill each side 3-4 minutes, removing as much oil as possible in the process. Once the steak is done marinating, remove from marinade and grill to medium rare for maximum flavor. Plate and serve!

Pour

Lifting Libations

BRUNCH COCKTAILS

Move over mimosas, brunch isn’t just for champagne. Whether you’re craving fresh flavors of mango jam or hoping for a coffee-forward libation, wake up your taste buds with these unique brunch cocktails.

All Nighter

By Hannah Collins at Hello Monty

• 1 oz. Tito’s Vodka

• 0.75 oz. Pierre Ferrand Cognac

• 0.5 oz. house-made cold brew (Chattanooga Coffee Company blend)

• 0.5 oz. Mr Black Coffee Liqueur

• 0.25 oz. cane syrup

• 0.25 oz. Monty Super Foam (vegan)

• Pinch of salt

Dry shake all ingredients, followed by a wet shake. Serve the cocktail up in a frozen martini glass.

Salt Air Margarita

By

• 1.5 oz. Mi Campo Tequila

• 0.5 oz. Naranja Orange Liqueur

• 1 oz. lime juice

• 0.75 oz. agave

Add all ingredients to a shaker, then shake, strain, and pour over ice. Top with “Air Salt,” our signature salt made with sucrose esters, water, lime juice, and sea salt.

Kat Davis at Honey Seed

KEN & DANIEL

CHATTANOOGA'S #1 FOR COUNTRY

Bloody Mary

By Alexandria Knowles at STIR

• 2 oz. Wheatley Vodka

• 5 oz. STIR House-Made Bloody Mary Mix

Rim and stage half of a Collins glass with salt. Using a jigger, add all ingredients to glass. Add fresh ice. Stir with a bar spoon (or roll) to incorporate. Garnish with a bloody mary skewer with pickled okra, green olives, and peppadew, and a long black straw.

PHOTOS BY HACKER MEDIAS

Bird and Bee

By Malcom Gerlach at Frothy Monkey

• 2 oz. Gate 11 Gin

• 0.25 oz. Fernet-Branca

• 1 oz. lemon juice

• 0.5 oz. honey vanilla syrup

Chill a coupe glass with ice. Put all ingredients into a shaker and shake well. Remove ice from coupe glass and strain the cocktail into the glass. Serve with a lemon wheel.

You Got Jammed!

By Emily Medley at The Daily Ration

• 1.75 oz. Chattanooga Whiskey 91

• 2 oz. orange juice

• 1 heaping spoonful of Terrapin Ridge Farms Mango Habanero Jam

Build in a shaker with ice and shake well. Strain into a rocks glass over fresh ice, then garnish with an orange wheel.

PHOTOS BY RICH SMITH

Italian Finch

By Ori Friedman at Whitebird

• 0.75 oz. Amaro dell’Etna

• 0.75 oz. Cocchi Americano

• 0.75 oz. lemon juice

• 3 oz. Blanc de Blanc sparkling wine

• 3 oz. soda water

• Orange twist, manicured

In a large snifter, pour the Amaro dell‘Etna, Cocchi Americano, and lemon juice. Top with the Blanc de Blanc and soda water. Express an orange peel and manicure it to sit on the rim of the glass, then top with plenty of ice.

Elote Carajillo

By Aleysa Mcburnett at Taqueria Jalisco

• 3 oz. espresso or cold brew

• 1.5 oz. Licor 43

• 0.5 oz. Nixta Licor de Elote

• 1 orange for zest and garnish

Add all ingredients to a shaker and shake for 20-40 seconds until you build a nice foam. Strain into a rocks glass and top with ice. Take an orange peel and express the zest on top of the drink. Enjoy.

Shanky’s Goes to Havana

By Dave Parsons at Elsie’s Daughter

• 0.5 oz. white demerara gum syrup

• 0.5 oz. lime juice

• 0.75 oz. grapefruit juice

• 0.25 oz. pimento dram

• 0.5 oz. Shanky’s Whip

• 1.5 oz. Flor de Caña Rum

• 1 drop of saline

Combine all ingredients in a shaker, shake with ice, and pour.

Growing Your Business

Your Return on Investment

Raise Your Glass

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

SPARKLING

BRIAN BULLARD Wine Manager, Imbibe Chattanooga

1. Champagne Ruppert-Leroy

Fosse Grely Brut Nature

Essoyes, France

Champagne Ruppert-Leroy Fosse Grely Brut Nature is a pure expression of its terroir, meticulously crafted by Bénédicte Ruppert and Manu Leroy from organically and biodynamically farmed vineyards in Essoyes. With a blend of 50% Pinot Noir and 50% Chardonnay, this Champagne reveals the essence of its clay-limestone soil, offering a harmonious balance of minerality and fruit. Vinified with natural yeast, aged on fine lees, and disgorged “à la volée” without added SO2 (sulfur dioxide), it exemplifies the duo’s commitment to artisanal winemaking and terroir-driven expression.

WHITE

2. Arnaud Lambert Clos De Midi Saumur Blanc Loire, France

Arnaud Lambert’s Midi Saumur Blanc reflects the Loire Valley’s terroir with vineyards on tuffeau limestone bedrock and a continental climate. Meticulous vinification, including whole cluster pressing and careful juice selection, leads to a balanced blend of stainless steel and old French oak barrel aging. This approach creates a vibrant and expressive wine, lightly filtered and ready to enjoy, with notes of citrus, green apple, and a hint of minerality on the palate.

RED

3. Garage Wine Co. Pirque Vineyard Cabernet Franc Maipo Valley, Chile

Garage Wine Co.’s Pirque Vineyard Cabernet Franc 2016 embodies elegance and strength. With varietal and terroir character, the wine offers notes of blue fruit, mint, and balsamic, supported by textbook tannins, a testament to its mountainous origins in the Maipo Valley, where it is nurtured with care and precision, resulting in a wine destined for graceful evolution in the bottle.

4. Domaine Montrose Rosé Languedoc, France

Domaine Montrose Rosé reflects the Coste family’s 300-year winemaking legacy in Languedoc, where calcareous clay and volcanic soils nurture their vines. Nighttime harvesting preserves freshness for the separate vinification of Grenache, Cabernet Sauvignon, and Syrah. Blended for elegance, it offers delightful red berry and peach notes with a hint of spice, pairing perfectly with grilled dishes and salads.

ROSÉ

SPARKLING

1. Obsidian Wine Co. Pear Blanc

Lake County, California

Obsidian’s Pear Blanc is made with fresh, specially-sourced Bartlett pears from Lake County ‒ the county is known to produce the finest pears on the West Coast, and is also distinct for its volcanic style Sauvignon Blanc. The pears are pulped, juiced, and then fermented in steel drums for 21 days in a stainless steel tank, slow and steady to keep all the lovely aromatics. Blended together in equal parts, Pear Blanc is the perfect union of creamy, lush, peary aromas, flavors, and texture balanced by the refreshing salinity, citrus peel, and stone fruit character of Sauvignon Blanc. It features a touch of spritz and no residual sugar.

WHITE

2. Josef Fischer Riesling Rossatz Federspiel Wachau

Rossatz, Austria

A dry Riesling in the Federspiel style, this wine from the Fischer family offers notes of gasoline on the nose, nice density, and a clean finish. Riesling prefers poorer soil, and situated close to the Danube, Rossatz’s Steiger vineyard is rich with paragneiss and littered with crushed stones. The tensile, saline Ried Steiger Federspiel counterposes smoky, clinging minerality with torpor-conquering acidity to create an irresistible sense of tension. It ferments spontaneously and ages the better part of a year on fine lees in stainless steel with minimal sulfur additions. The salmon on the bottle represents the Fischer family’s effort to repopulate the Danube River with wild salmon.

RED

3. Terra Firma Winery Belsetán Garnacha

Bajo Aragón, Spain

Terra Firma’s Belestán Garnacha, a nod to the Belestán dialect from Aragón, tries to capture the unique character of the Aragón region. This wine is the perfect combination of blackberries with hints of vanilla, floral notes of violets, and jasmine. With a fruity, berry-forward beginning, it gives way to the notes of sweet caramel and a light taste of toasted oak. It’s a pleasant and balanced journey from freshness to the silkiness of a light-complexion wine that makes it so enjoyable to drink and so interesting to discover. The grapes are organically farmed, with no pesticides or herbicides.

ROSÉ

4. San Salvatore Vetere IGP Campania Rosato

San Salvatore, Italy

Hailing from the delightful San Salvatore in Campania, this Rosato is made from organically grown Aglianico grapes. The grapes are very gently pressed, followed by fermentation in stainless steel tanks. This wine is lovely and elegant – it’s light-bodied and dry with notes of wild strawberry, red cherry, raspberry, and white peach, with balanced acid, a slightly creamy texture, and a bright, minerally finish.

ALISON MATERA

General Manager, Riverside Wine & Spirits

LAUREN LAMACCHIA Fine Wine Manager, Athens Distributing

SPARKLING

1. Veuve Clicquot Rich

Reims, France

Veuve Clicquot Rich is the House’s latest innovation and their first sparkling inspired by mixology. Crafted from a harmonious union of Pinot Noir, Pinot Meunier, and Chardonnay, this innovative creation pays homage to Veuve Clicquot’s legacy of pioneering spirit. The House drew inspiration from Madame Clicquot’s era, when sweeter Champagnes were deemed “rich” and adored by royalty, who often indulged by adding spoonfuls of sugar to each glass. Veuve Clicquot Rich invites a modern interpretation of luxury, best savored over ice and infused with fresh ingredients of your choosing, elevating the sensory experience to new heights.

WHITE

2. Schloss Vollrads Qualitätswein Riesling

Rheingau, Germany

The Schloss Vollrads estate holds firm to the belief that a truly exceptional Riesling brings joy. Riesling, renowned for its aromatic allure, stands as a pinnacle among white wine varietals, boasting an array of captivating styles. Delicately light-bodied and refreshingly invigorating, this Schloss Vollrads Riesling captivates with its exuberant bouquet of ripe yellow apples, peaches, zesty lime, and delicate white blossoms. Its impeccable balance between sweetness and acidity renders it a delight to savor on its own, or as a splendid accompaniment to a myriad of pasta dishes and the vibrant flavors of Asian cuisine.

RED

3. Pyros Appellation Malbec

San Juan, Argentina

Pyros Appellation Malbec meticulously selects grapes from various blocks across their estate, resulting in an elegant and expressive portrayal of high-altitude Malbec from the Pedernal Valley. This offering is nothing short of intense, boasting captivating aromas of ripe black cherry, enticing spice, and fragrant violet. The wine’s remarkable structure is underscored by silky, mineral-driven tannins, a testament to the distinctive terroir. Within each sip, flavors of luscious blackberry and succulent fresh cherries dance gracefully on the palate. Whether enjoyed alongside a rustic charcuterie board or paired with your favorite burger, this Malbec stands as a sublime companion to culinary indulgence.

ROSÉ

4. Anne Amie Rosé of Pinot Noir

Willamette Valley, Oregon

Indulge in the exquisite essence of this Pinot Noir Rosé, elegantly dry and rich with nuanced Pinot Noir characteristics. Bursting from the glass are enchanting aromas of orange blossom, ripe strawberry, honey, and refreshing lime zest. On the palate, discover a symphony of flavors including succulent strawberry, plum, pomelo, zesty orange peel, and grapefruit, promising to tantalize any discerning palate. A quintessential choice for summer, this Rosé harmonizes effortlessly with a diverse range of culinary delights. With the winery crafting only a limited quantity each year, seize the opportunity to savor this exceptional offering while it lasts.

Prep

Natural Elegance

1 Built to accommodate any gathering, this kitchen is a masterclass in blending practicality with beauty. Highcontrast smoke stain cabinetry creates a grounded effect while maintaining an airy atmosphere, with slab-style doors for easy maintenance. Perimeter cabinets painted in soft Buff work with the wide windows to fill the space with brightness and natural light.

2 Adding a striking natural element is a full height stone backsplash with gray veining. A long stone shelf blends seamlessly with the backsplash, providing plenty of space to display decorative items.

3 In conjunction with a large island, expansive countertops are uncluttered with appliances and offer maximum space for prepping and serving food. Cooks will also make great use out of the large apron-front sink and undercounter fridge and freezer drawers, whether preparing an intimate dinner or entertaining a large crowd.

4 Rounding out the space is a multipurpose island with space for seating in addition to built-in shelves for extra storage and display. Large walkways surrounding the island guarantee that this kitchen will never feel too cluttered.

CABINETRY AND CABINETRY DESIGN: KRIS KEITH, CLASSIC CABINETRY | APPLIANCES AND PLUMBING FIXTURES: FERGUSON | BUILDER: BLACK CREEK BUILDERS | COUNTERTOPS, TILE,

Contemporary Sophistication

1 Exuding contemporary elegance, this airy kitchen provides a beautiful backdrop for entertaining friends and loved ones. White Cloud cabinetry made in the classic shaker style adds clean lines and sophistication to the room, while matte black hardware provides a high-contrast aesthetic.

2 Building on this bright ambience is an eye-catching ceramic tile backsplash in glossy Frost White. The vertical subway tile motif adds interest and height to the room, creating a subtle sense of spaciousness. A pair of corner shelves are perfect for storing easy-to-reach items or decorative display.

3 Rounding out the cloudlike atmosphere, this kitchen features Shadow Storm quartzite countertops. The swirling gray veining offers a luxurious feel, and these countertops promise durability and longevity over the course of many nights of food prepping, cooking, and serving.

4 Chefs and guests alike will make great use of the kitchen island, with a central sink for effortless access and to improve kitchen flow. High-end appliances are stored under the countertop for ultimate convenience, and an overhang offers space for barstool seating. Overhead water glass pendant lighting adds interest to this space, which was designed around innovation and efficiency.

CABINETRY AND CABINETRY DESIGN: CABINETS AND TILE SOLUTION

COUNTERTOPS: GRANITE EMPIRE OF CHATTANOOGA

INTERIOR DESIGNER: CAROLINE HETZLER

BUILDER: IBIS FINE HOMES

PHOTOS COURTESY OF GRANITE EMPIRE & CABINETS

Radiant & Refined

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 all-day Thanksgiving dinner.

APPLIANCES AND LIGHTING: FERGUSON

BUILDER: AMBROSETTI CONSTRUCTION

CABINETRY: CLASSIC CABINETRY

COUNTERS: ROCKY TOPS CUSTOM COUNTERTOPS

INTERIOR DESIGN: KP DESIGNS

TILE: LOUISVILLE TILE

Timeless & Modern

1 Cloaked in classic colors, this beautiful gourmet kitchen is suited to any culinary need. Slab-style inset cabinetry in signature Inkwell color runs floor-to-ceiling, while cabinets in a creamy painted custom finish comprise the center islands. This storage space offers several convenient features, such as an appliance garage, pull-out pantry tower, knife inserts, and tray and cutlery dividers.

2 This commercial-grade kitchen is outfitted with high-end Subzero/Wolf appliances with sleek finishes. Paneled refrigerator and freezer doors blend with the cabinetry, while an island cooktop station takes center stage. Warming drawers and a built-in vacuum sealer make cooking for a crowd a breeze.

3 A pair of expansive islands are topped with luxurious calacatta taupe quartzite that offers ideal space for prepping and serving meals. Four woven-backed barstools offer comfortable seating and incorporate a natural wood element.

4 The kitchen’s dark navy blues are lifted by tilework in airy neutral shades, including a variegated 4x4-inch zellige tile backsplash with a cloud finish. Above, long natural walnut floating shelves provide stylish storage and display options for kitchenware. Brushed brass hardware rounds out the refined effect.

The Art of the Potato

Baked, fried, mashed, and more – potatoes can do it all. The humble spud offers a distinct comfort and versatility that makes for endless creativity in the kitchen. Read on for recipes from local restaurants that are sure to transform everyone’s favorite starch into a work of art.

Photography by Sarah Unger

GYRO NACHOS WITH KETTLE CHIPS

BY CHEF

VICTOR BRISENO , ACROPOLIS

YIELDS 2-3 SERVINGS

For the tzatziki:

• 2-3 cucumbers

• 6 oz. sour cream

• 6 oz. yogurt

• ½ garlic clove, diced

• 1 Tbsp. olive oil

• 1 Tbsp. rice or white vinegar

• ½ tsp. salt

• ½ tsp. fresh dill

• Dash of white pepper

For the tomato cucumber relish:

• 1 tomato

• 1 cucumber

• Pinch of chopped dill

• Pinch of Greek seasoning

• ¼ red onion

• 2 Tbsp. olive oil

For the base:

• 1 bag Kettle chips

• ½ cup gyro meat, shaved

• ¼ cup mozzarella cheese

For the toppings:

• Marinara, to taste

• ¼ cup feta cheese

• Kalamata olives, to taste

• Shredded lettuce, to taste

• Basil pesto, to taste

To make the tzatziki, slice cucumbers in half and clean out seeds. Then grate and

drain through fine mesh sieve (or towel) overnight. The next day, combine sour cream, yogurt, garlic, oil, vinegar, and salt in a large bowl, and put in a cooler overnight. The next day, transfer grated cucumber, fresh dill, and white pepper to yogurt mixture and stir chilled. Reserve. Then make the tomato cucumber relish by chopping all ingredients small and stirring carefully to combine. Chill and reserve. Make the nacho base by adding a layer of kettle chips to a large oven-safe dish as desired. Top with gyro meat and mozzerella. Add to oven until cheese melts. Top with marinara, feta, olives, lettuce, basil pesto, tzatziki, and tomato cucumber relish as desired.

BBQ POTATO SKINS

BY CHEF KATIE STROUD , HI-FI CLYDE’S

YIELDS 2-4

SERVINGS

• 2 baked potatoes

• 1 cup smoked barbecue pork

• Pimento cheese, to taste

• Barbecue sauce, to taste

• Sour cream, to taste

• Green onion, chopped, for topping

Bake potatoes using your preferred method. Cut each baked potato into ¼ slices and scoop out some of the excess potato to make semi-circle boats. Flash

fry the boats until crisp and golden. Layer each boat evenly with smoked barbecue pork and pimento cheese, and then add to a broiler until the cheese is melted. Top with barbecue sauce, sour cream, and green onion as desired.

POTATO SOUP

BY CHEF

ALLYSON SMITH , SCOTTIE’S ON THE RIVER

YIELDS 18 SERVINGS

• 3-4 potatoes, diced

• 2 cups yellow onion, diced

• 1 cup carrots, diced

• 1 Tbsp. garlic

• 2 cups celery, diced

• 1 stick butter

• 4 Tbsp. flour

• 12 cups milk

• ¾ cup veggie base

• 2 cups heavy cream

• ⅛ cup salt

• ½ Tbsp. black pepper

• ½ Tbsp. white pepper

Blanch potatoes and reserve. In an extra large pot cook onions, carrots, garlic, and celery with the butter until veggies are soft. Add flour to thicken. Then add the milk and veggie base and bring to a boil. Add blanched potatoes. Cook until potatoes are soft, then add heavy cream. Stir in salt, pepper, and white pepper. Taste it!

GARLIC PARMESAN FRIES

BY CHEF JOSEPH MADZIA IV , WHISKEY THIEF

YIELDS 1 SERVING

For the fries:

• 4½ oz. french fries

• 1 Tbsp. white truffle oil

• ¾ oz. Parmesan cheese

• Fresh herbs or microgreens, for garnish

For the truffle seasoning:

• ½ Tbsp. garlic powder

• ½ tsp. truffle zest seasoning

• 1 Tbsp. kosher salt

• 1 Tbsp. black pepper

• ½ Tbsp. bourbon-smoked togarashi

• ½ tsp. bourbon-smoked paprika

For the garlic aioli:

• 3 cloves garlic

• Vegetable oil, to coat

• 1 cup mayo

• ½ tsp. kosher salt

• ½ tsp. black pepper

• ½ tsp. lemon juice

• ½ tsp. lemon zest

Turn the fryer to 275°. Blanch the cut fries for 5 minutes and then cool.

Turn the fryer to 350° and cook fries until golden brown. Remove from oil and carefully shake excess oil from the fries. Add fries to mixing bowl. Mix all truffle seasoning ingredients, then add ½ teaspoon of truffle seasoning and truffle oil to fries and toss to coat. Add to your serving bowl. Top with Parmesan cheese and garnish with herbs or microgreens. Start the garlic aioli by coating three cloves of garlic with vegetable oil. Roast cloves until tender. Purée the garlic, mix in remaining garlic aioli ingredients, and place in a bowl for dipping. Enjoy!

STUFFED SWEET POTATO

BY CHEF ALLAN UBAS , STATE OF CONFUSION

YIELDS 1 SERVING

• 1 sweet potato

• 2 Tbsp. olive oil, divided

• ½ tsp. sea salt

• ½ cup riced cauliflower

• ¾ tsp. taco seasoning

• Salt and black pepper, to taste

• ¼ cup Idaho potatoes, diced

• ⅛ cup green peppers, diced

• ⅛ cup yellow onions, diced

• 1 avocado

• Lime juice, to taste

• 1 oz. salsa

• 1 cup lettuce, finely shredded

• 2 Tbsp. pico de gallo

Scrub and dry the sweet potato. Rub

sweet potato with 1 tablespoon of olive oil and sprinkle the potato with sea salt. Place sweet potato on a sheet pan and place into a 350° oven until cooked through. Approximately 30-45 minutes depending on the size of sweet potato. While the potato is cooking, place riced cauliflower in a hot skillet with 1 tablespoon of olive oil and your favorite taco seasoning. Salt and pepper to taste. Dice Idaho potatoes into ½-inch pieces and place into salted boiling water until cooked through but not mushy, approximately 10 minutes. Remove from water and strain through a colander. Set cooked potatoes in refrigerator until ready to assemble. Dice green peppers

and yellow onions into ½-inch pieces and mix with cooked potatoes. Make an avocado sauce by puréeing avocado, lime juice, salt, and pepper to taste, adding water until desired consistency. Pan fry cooked Idaho potatoes, peppers, and onions until golden brown. Drain on paper towel. Split cooked sweet potato lengthwise and place on a plate. Place warm cauliflower mixture on top of sweet potato and add pan-fried potatoes, peppers, and onions. Put a scoop of your favorite salsa on top and drizzle with avocado sauce. Add lettuce and top with your favorite pico de gallo.

CRISPY FINGERLING POTATOES

BY CHEF BLAKE SNOW , OLD GILMAN GRILL

YIELDS 2-3 SERVINGS

For the honey mustard crema:

• 1 pt. crème fraîche

• 1 cup sour cream

• 1 Tbsp. horseradish

• ½ cup honey

• 1 cup Dijon mustard

For the fingerling potatoes:

• 2 lbs. fingerling potatoes

• 1 cup potato starch

• 1 tsp. kosher salt

• ¼ cup Parmesan cheese, grated

• 1 Tbsp. Calabrian chiles, minced

• 1 tsp. chives, chopped, for topping

For the honey mustard crema, combine all ingredients in a mixing bowl and whisk until fully mixed. Refrigerate and reserve 3 ounces. To prepare the potatoes, steam until tender, then cool down on a small sheet pan in the refrigerator. Coat in potato starch then deep fry at 350° until golden brown and crispy. Place cooked potatoes in a mixing bowl

and season with salt and 3 ounces of the honey mustard crema. Place seasoned potatoes in a bowl. Top the potatoes with grated Parmesan, minced Calabrian chiles, and chives. Serve and enjoy!

BUILDING BLOCKS

TIPS FOR TAKING YOUR COOKING UP A NOTCH

Are you ready to take your cooking to the next level, but don’t know where to start? Mastering a few small details can elevate even the simplest of dishes and boost your confidence in the kitchen. Read on for inspiration as local chefs share their expertise on everything from mastering flavor combinations to creating the perfect foundation for a dish.

BRINGING OUT THE BEST IN YOUR SPICES

“Various techniques can enhance the flavors of spices, and one method I find exceptionally straightforward is chhaunk. This technique is ideal for savory dishes like lentils and soups. During this process, you temper whole spices of your choice – such as cumin, mustard seeds, dried chiles, and cloves – in smoking hot oil. As the spices release their aromatic oils and become fragrant, they’re added to the dish, infusing it with rich, complex flavors. I often incorporate fresh herbs into my chhaunk after the spices and right before adding the whole mix to the dish, making this process simple, versatile, and yet very effective to enhance flavors of any dish.”

SUJATA SINGH

Founder, Spice Trail

ENGAGING WITH THE SENSES

“One of my favorite and most reliable ways to elevate a drink or cocktail is by incorporating aromatic elements. Our sense of smell is a huge part of the overall experience of tasting food and drinks. So, thinking about how all of your senses experience the cocktail and adding something aromatic like fresh herbs or an atomized spritz of a fragrant oil is a great way to elevate your cocktails into something special and memorable.”

BAILEY COLE Owner, Broads Lounge

A CLASSIC FRENCH TECHNIQUE

“A roux is nowadays an old-fashioned thickening agent used to give substance to your sauces. Very easy to achieve, it is butter and sifted flour in equal weight cooked slowly together until you obtain a blonde color. Very convenient to have on hand, it will keep several days refrigerated, but if you substitute a neutral oil for the butter, you can keep it for months unrefrigerated. Happy cooking.”

PHILIPPE GEHIN Chef, La Cabriole

BUILDING BALANCED FLAVORS

“A great example of balancing flavors is my recipe for gazpacho, a cold soup made from blended raw vegetables. My three must-have ingredients are: olive oil, which gives the soup a glossy, creamy flavor; sherry vinegar adds an acidic element, but complements the fresh vegetables; and fino sherry wine adds an umami flavor, giving the soup a nutty, almond finish. You can achieve this flavor build with any crisp white wine and balsamic vinegar. I also use this combination of ingredients for tomato sauces, as a base for soups, or to elevate a side of plain sautéed vegetables. After sweating your vegetables in oil, add the sherry wine and allow it to reduce before seasoning with a splash of sherry vinegar and salt.”

AMANDA TROTTER AND CORY TROTTER

Executive Chef & Owner and Sous Chef, Amada Tapas & Wine

INCORPORATING FERMENTATION

“Kimchi is a common side dish in Korean cuisine and a great way to use hearty vegetables like cabbage, radishes, asparagus, or cucumbers. To make kimchi, start by preparing a combination of coarse sea salt, sugar, and new sugar (allulose) to draw out the moisture from the vegetables. Instead of vinegar, traditionally used for pickling, use a fish sauce, either anchovy or tuna, which will reduce the fermentation process from a day to two hours. Pairing these vegetables with a protein, such as pork belly or short ribs, enhances the flavor of the fermented vegetable. Also, it may assist in breaking down the fatty proteins and making them easier to digest (says my grandmother).”

DAVID SHERRILL Owner, Han-Mi

BUILDING THE BEST BROTH

“Soup broth consists of a few different things, building blocks of sorts. Overall it takes quite a few things to put together a delicious bowl. For our ramen, first there is our tare. This is the smallest part in amount, but is jam-packed with flavor and seasons the broth. Then you have your fats; this will give you some flavor but also great mouth feel. We also use a variety of aromatic oils – these add more flavor and give a great aroma so you’ll want to dig in even more. And finally you have your stock. If you take a look in our kitchen you can always see us simmering bones for hours, all to make the best stocks for our ramen.”

DANIEL STARKEY

Chef, Attack of the Tatsu

PERFECTING PIZZA DOUGH

“There are so many variables that go into a perfect pizza dough, and for most home chefs it’s worth focusing on the basics and ignoring the rest. Hydration (liquids : flour) in dough is especially critical. Using a scale to weigh all ingredients will help you avoid most dough issues. I prefer not to use heat in aiding the rise as it will often result in dry, yellowish dough. Instead, I rely on time. Your dough balls should appear smooth and shiny with a soft, airy feel. When you touch the dough, it should not bounce back nor should your finger poke a hole in the dough. Perfecting a pizza dough takes trial and error. Keep notes and make adjustments, and you’ll land on a good recipe in no time.”

BRION VOGES

Chef, Fiamma

STAYING ORGANIZED WHILE COOKING

“One saying in a professional kitchen is ‘get your mise en place in place,’ which means gathering all the things together that you will need to execute a task, such as a recipe, cleaning a station, and so on. When I first started out in kitchens, it was common to see line cooks holding the bottoms of their aprons creating a basket to carry all their vegetables back to their station to prep. This was their mise en place to stock their station with. Get all your stuff together to complete your task in a timely manner.”

STEVE GATLIN

Corporate Chef, Café 7 at See Rock City, Inc.

Where We Gather

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

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

Urban Sophistication

1127 Meroney Street

Chattanooga, TN

Ideally situated in Northshore’s premier Magnolia One community, this elevated home boasts convenience and comfort. This home is the urbanite’s dream, located only five minutes from upscale amenities for work and for play while also promising stunning views of Lookout Mountain, the Tennessee River, and downtown Chattanooga.

With a seamless open floor plan and high-end finishes, this home perfectly accommodates both everyday living as well as hosting. Large paneled windows provide endless views from the main living areas and master retreat, reinforcing Chattanooga’s label as the Scenic City. Built-in shelves of warm timber tones and hardwood floors are only a few of the accents in this home that merge comfort with sophisticated tastes.

A true gourmet kitchen completes the main living space with features that will please any cook: pro-series appliances, a complete beverage center, a large island for serving and prepping, and double-stacked cabinetry with glass-front displays. The party doesn’t stop there, however – a fully outfitted outdoor kitchen with a stackedstone fireplace is perfect for celebrating into long summer nights.

The tranquil master bedroom features additional mountain and water views, while the ensuite is nothing short of a spa-like retreat. His-and-hers style vanities showcase sleek slab style cabinetry, while a soaker tub and expansive walk-in shower provide the perfect place to wash stress away. This serene space is elevated by gray-veined marble flooring and geometric tile motifs.

Rounding out the main level, an office with a full bath can easily transform into a guest suite, providing comfort for short- or long-term guests. Two more bedrooms and three baths are found on the second floor, while a walk-out lower level offers an additional guest suite and bonus room. Imbued with comfort and class, this home is the perfect downtown dwelling.

Waterfront Wonder

7998 Giorgio Circle

Ooltewah, TN

Boasting idyllic views and luxurious living spaces, this waterfront estate is an entertainer’s dream. This one-of-a-kind home is located in the premier Hampton on the Lake community, offering lake access and membership to golfing, restaurant, and pool amenities.

With a circular paver driveway leading to an entryway under a copper-domed tower, this home makes a stunning impression. The foyer seamlessly flows into the main living area, with a sunken den featuring an array of windows to take in panoramic views. Entertainment areas extend to a spacious living and dining area with easy access to a gourmet kitchen.

Details of exquisite craftsmanship abound throughout, including elaborate woodwork, rich materials such as a mountain stone fireplace surround, and ceiling beam accents in a sunburst pattern. Additional features include a private sunroom, office, bonus room, and main-level master suite with custom cabinetry and shelving in the walk-in closet.

Abutting the main building is an additional in-law suite outfitted with a full kitchen, two bedrooms, one bath, and a den. Long-term guests are sure to be comfortable in such accommodations, while the garage and RV bay can account for up to six vehicles. The guest house also offers a workshop and a dog lot for any furry friends in tow.

As beautiful as the interiors are, this home is meant to be enjoyed while taking in the glittering lakeside waters and gentle breezes. A gazebo on the water is perfect for just that, while a private boathouse with two boat slips and a floating dock offers the perfect playground for the water sports enthusiast. Truly designed to complement the natural beauty all around, this home is poised for recreation, relaxation, and luxury.

Impeccably Outfitted

1708 Knickerbocker Avenue

Chattanooga, TN

Nestled in the heart of North Chattanooga, this dreamy home 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, where impeccable attention to detail is evident in the interior’s many high-end finishes. Plentiful wainscoting, crown molding, exposed ceiling beams, and fine hardwood floors in the main living area provide an elegant backdrop for any occasion. An open floor plan and fantastic outdoor living area offer the ideal space for entertainment or everyday living and gathering.

This home’s gorgeous kitchen offers access to the outdoor pool and patio area, allowing for seamless transitioning between spaces. Cooks will feel right at home in this gourmet kitchen featuring custom cabinetry, high-contrast granite countertops, paneled appliances, a large central island perfect for meal prepping, and a convenient butler’s pantry with a refreshment center and walk-in pantry. Abutting this area is a formal dining room with a beamed ceiling and large windows, creating an airy atmosphere.

Accompanying these upscale interiors is an outdoor oasis. 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. Company can cozy up by the large fireplace in the wintertime and relax in the water come summer.

The basement houses a studio apartment with a private entry convenient for overnight guests. Its fullsize 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, two bathrooms, and a central bonus room, while the master suite is quietly tucked away at the front of the house.

Sometimes after a juicy burger or a savory salad, nothing sounds better than grabbing the dessert menu. If you find yourself craving a treat after your next meal, look no further than these local restaurants’ dessert and drink pairing suggestions to end your meal on a sweet note.

Auld Alliance at Cloudland at McLemore Resort’s

Butterscotch Crème Brûlée + the Espresso Martini

“Our Butterscotch Crème Brûlée is a nod to the Scottish and French influences of Auld Alliance. The crème brûlée is flavored with butterscotch and finished with a small amount of single malt Scotch whiskey. It not only represents the restaurant but also the Scottish heritage of Northwest Georgia and McLemore Resort. It is paired with our Espresso Martini, which has a little bitterness that complements the sweetness and richness.”

EXECUTIVE CHEF DUSTIN WILLETT

SERVES 12

• 10 oz. butter

• 18 oz. brown sugar

• 2 tsp. kosher salt

• 2¼ qts. heavy cream

• 4 oz. single malt scotch

• 15 egg yolks

• 2 Tbsp. vanilla extract

• Sugar, for topping

Melt the butter in a saucepan, then add the sugar and salt. Bring to a boil while stirring constantly. Cook until the mixture breaks and then comes back together and starts to lightly smoke. Immediately add the cream and scotch (use caution as the mixture will bubble and spit). Cook over medium-low heat and continue stirring until the mix melts together.

Temper the egg yolks into the mixture, whisking constantly. Once the egg yolks are incorporated, remove from heat and add in the vanilla extract. Allow the mixture to cool then place in the fridge overnight. Preheat the oven to 275°. Strain the custard through a fine mesh strainer into a pitcher. Boil 1¼ gallons of water. Place your brûlée dishes onto a large sheet pan and carefully portion the brûlée mix into each dish. Use a kitchen torch to remove any bubbles from the surface, then place the pan into the oven. Carefully pour the boiling water to about halfway up the sides of the dishes without getting water into the custards. Bake at 275° for 3540 minutes. The custard should be set around the edges and jiggle in the middle. Carefully remove the dishes and let them cool on racks, then place in the refrigerator to chill for at least 2 hours. Once ready to serve, sprinkle with sugar and evenly burn the sugar with a torch until a hard crust is formed on top of the custards.

PHOTOS BY KRISTINA ARMSTRONG

Little Coyote’s

White Chocolate Soft Serve with Pink Peppercorn + The Coyotito

(Mezcal Espresso Martini)

Serves 1-8

• 1 half gallon Bluebell French Vanilla Ice Cream

• 1 bottle Torani White Chocolate Sauce

• ¼ cup pink peppercorn (rough ground in a spice grinder or blender)

Scoop as much ice cream as you like into a bowl, and drizzle with white chocolate sauce to taste. Sprinkle with the ground pink peppercorn until it looks like strawberry snow on a snow capped mountain. Enjoy!

“This pairing is a lot of fun! The white chocolate soft serve is rich and spicy, and the Coyotito is the same. The fattiness of the white chocolate plays wonderfully with the mezcal fruitiness of the drink. And the texture pairs nicely as well – the rich texture of the soft serve is complemented by the frothy texture of the nitroinfused cold brew in the cocktail. It’s an explosive pairing on the palate.” CHEF ERIK NEIL

HOME’s

Peach Cobbler Dessert Tacos +

the Front Porch Tea cocktail

serves 1-2

• 1-2 fresh peaches

• ¼ cup sugar

• 2 Tbsp. brown sugar

• ⅛ tsp. cinnamon

“Our Peach Cobbler Dessert Taco offers a fresh spin on a classic dessert. Inside a crispy cinnamon taco shell, you’ll find sweet, caramelized peaches, topped with peach cobbler ice cream, making every bite a delight. Paired with this is our Front Porch Tea cocktail, featuring Jack Daniels, Chef Malik’s homemade fresh peach compote, sweet tea, and a splash of mint. This dessert and drink duo introduces a unique twist to the traditional peach cobbler, providing a delightful and refreshing experience perfect for any occasion.”

CHEF MALIK HUTCHINGS

• ¼ tsp. vanilla extract

• 2 cinnamon sugar taco shells

• Vanilla ice cream, for topping

• Caramel sauce, for topping

Cube fresh peaches. In a large saucepan, add the sugar and brown sugar, and cook on medium heat until sugar dissolves, about 5-10 minutes. Then add in the peaches, cinnamon, and vanilla extract and mix to combine. Cook until the peaches break down, about 10 minutes, then remove from heat and let the mixture cool for a few minutes. Then add two heaping spoonfuls of the peach filling into each taco shell and top with vanilla ice cream. Drizzle each taco with caramel sauce and serve immediately.

Summer Cheesecake Bread Pudding + Strawberry Moon

“Summer vibes are perfectly captured by the fusion of peaches, blueberries, and strawberries. The flavors of these fruits bring life to this cocktail and dessert duo. The soft sweetness of Hayley Thurman’s Strawberry Moon cocktail perfectly balances the tartness of blueberries, apricots, and peaches in the cheesecake bread pudding, making them the perfect pair for the season.”

PASTRY CHEF SAM LUNDAY

High Rail’s

Serves 8-10

For the apricot glaze:

• ¼ cup apricot jelly

• ⅛ cup water

For the crème anglaise:

• 2¼ cups whole milk

• ¾ cup heavy cream

• 1 Tbsp. vanilla paste

• 5 large egg yolks

• ⅔ cup granulated sugar

For the cheesecake bread pudding:

• 10 Tbsp. light brown sugar

• ¾ cup + 5 Tbsp. granulated sugar

• 10 cups croissants, cut into ¾-inch cubes

• 2 Tbsp. unsalted butter, melted

• 9 large egg yolks

• 4 tsp. vanilla extract

• ¾ tsp. table salt

• 2½ cups heavy cream

• 2½ cups whole milk

• 1 cup fresh blueberries

• 1½ cups fresh or frozen peaches, unpeeled and sliced

• 4 oz. cream cheese, cut into ¾ inch cubes

For the apricot glaze:

In a microwave-safe bowl heat apricot jelly and water together until warm. Stir until combined and use immediately.

For the crème anglaise:

Combine the milk, cream, and vanilla paste in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from heat. Whisk together the egg yolks and sugar in a medium bowl until combined. While whisking, slowly pour ⅓ of the warm milk mixture into the egg yolk mixture and whisk until fully incorporated to temper the eggs. Whisk

in another ⅓ of the milk mixture, then pour the tempered egg mixture into the saucepan with the remaining milk mixture. Cook the custard over medium heat, stirring continuously with a spatula until it̓s thick enough to coat the back of the spatula, 4-5 minutes. (If you can swipe your finger through the custard on the back of the spatula and the line left by your finger remains.) Remove from heat. Cool to just warm; serve with the bread pudding.

For the cheesecake bread pudding:

Preheat the oven to 325°. Combine the brown sugar and 5 tablespoons of the granulated sugar in a bowl; set aside. Spread the bread cubes in a single layer on two rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching the baking sheets halfway through the baking time. Cool the bread cubes for about 15 minutes. Pour melted butter over bread and toss to coat. Sprinkle brown sugar mixture over bread and toss to coat. Set aside 2 cups. Whisk the egg yolks, remaining ¾ cup sugar, vanilla, and salt together in a large bowl. Whisk in the cream and milk until combined. Add the remaining 8 cups bread cubes and blueberries, and toss to coat. Transfer the mixture to a 9x13 baking dish and let stand, occasionally pressing the bread cubes into the custard, until the cubes are thoroughly saturated, about 30 minutes. Spread the peaches, cubed cream cheese, and reserved bread cubes evenly over the top of the soaked bread mixture and gently press into the custard. Place the bread pudding on a rimmed baking sheet and bake on the middle rack until the custard has just set and pressing the center of the pudding with your finger releases no liquid, 45-50 minutes. Transfer to a wire rack and cool until the pudding is set and just warm, about 45 minutes. Brush with apricot glaze and serve the bread pudding on top of a few heaping spoonfuls of crème anglaise.

Breakfast Breads

Bread often takes a backseat when accompanying a meal. But at breakfast, bread can be the star of the show. From rich cinnamon rolls to savory Brazilian cheese bread, read on to enjoy five locals’ breakfast bread recipes sure to start your day off right.

ESTELA FELIPE’S

Pão de Queijo (Brazilian Cheese Bread)

YIELDS 15 ROLLS

Ingredients

• 65g milk

• 50g water

• 20g olive oil

• 7g salt

• 105g Povilho Doce (sweet yuca flour) (can be found on Amazon)

• 105g Povilho Azedo (sour yuca flour) (can be found on Amazon)

• 1 large egg

• 80g Parmesan cheese, grated

• 80g Pecorino cheese, grated (can substitute 80g Parmesan cheese)

Directions

In a small pot, heat milk, water, olive oil, and salt. In the meantime, scale flour in a large bowl, big enough

to hold the entire recipe. When the liquid starts boiling, pour over flour and immediately start mixing with a spatula, making sure there is no dry flour. It will look stiff with a lot of clumps. Let it cool for at least 20 minutes. After it is cool to the touch, add the egg and grated cheese. Mix by hand, making sure all the clumps of flour are broken and the dough is homogenous. Use a 1½-oz. cookie scoop to scoop the dough into small and round balls onto a cookie sheet. The bread should bake at 350° for 25-30 minutes. It will have a nice, light golden color on top and bottom when it is ready. You can also freeze the balls up to three months in Ziploc bags. When frozen they do not need to be defrosted to be baked. The only difference is that it will take a little longer to bake, around 35-40 minutes at 350°.

MEREDITH SEXTON’S

Brioche Cinnamon Rolls

ADAPTED FROM BONNIE O’HARA

YIELDS

12 ROLLS

Ingredients

For the dough:

• 156g whole milk

• 256g whole eggs

• 72g sugar

• 7g yeast

• 180g unsalted butter, very soft

• 600g all-purpose flour

• 12g salt

Directions

For the filling:

• 113g unsalted butter, very soft

• 250g brown sugar

• 15g cinnamon

• 15g vanilla extract

For the cream cheese icing:

• 4 oz. cream cheese, room temperature

• 120g heavy whipping cream, room temperature

• 113g powdered sugar, sifted

• 3g vanilla extract

• Flaky sea salt, for topping (optional)

Combine the milk, eggs, sugar, yeast, and butter in a large bowl. Add the flour and salt on top of the wet ingredients and mix by hand until you have a smooth, wet, even dough. Cover the dough lightly and let it rest for 20-30 minutes. Lightly flour your work surface and turn the dough out onto it. Knead the dough by pushing forward into it with the heel of your hand and then folding it back toward you, giving it a quarter turn each fold. Continue until the dough is noticeably tighter and smoother, 5-10 minutes. Place the dough in a large bowl, cover lightly, and let rise for 1.5-2 hours, until nearly doubled in size. While the dough is rising, mix your filling. Combine all filling ingredients with a spatula or hand mixer until fully combined. Line a 9x13 baking pan with cooking spray or parchment paper. Lightly flour your work surface. Turn the dough onto it and roll into a rectangle about 24x8 inches, with a long side closest to you. Leaving about a 1-inch margin on the long side farthest from you, spread the filling in an even layer. Gently roll the dough, pushing the edge of the dough away from you and rolling it up. Seal the seam by using the blank strip you left and pressing it together, leaving the seam side on the bottom. Cut the roll into 12 2-inch rolls, then place evenly in the 9x13 pan. Leave at room tempera ture for 1.5-2 hours, until they are puffy and full of air. When pressed with a finger, the dough should leave an indent, rather than springing back up. While the dough is proofing, preheat your oven to 375°. Once they have risen, bake for 35-40 minutes, until browned on top and no longer gooey in the middle. While they bake, make the frosting. Beat the cream cheese until completely smooth, 3-5 minutes. Slowly add in cream, beating until incorporated. Add sifted powdered sugar and vanilla, beating until no lumps remain. Let rolls cool for 30 minutes, then top with cream cheese icing or flaky sea salt.

TIPS

If at all possible, use a scale. It makes such a difference, especially with things like flour and liquids. Preheating the oven well in advance will ensure you have an even temperature throughout your oven and lead to a better spring. The filling and icing can both be made and refrigerated up to a week in advance or mixed during rise times. Slightly warming the filling for about 10 seconds in the microwave makes it easier to get an even layer.

Sourdough Loaf

YIELDS 1 LOAF

Ingredients

• 70g active sourdough starter

• 320g warm water

• 500g bread flour

• 12g sea salt (or any salt you have available)

Directions

Using a food scale (measuring in grams, zero each time you add a new ingredient), pour active starter, water, bread flour, and salt (add last) to a mixing bowl. Mix using a large spoon or your hands. The dough will be sticky and chunky. Cover the bowl with plastic wrap and let it sit out on the counter. Wait 30 minutes, then fold the dough. Fold the dough 3 or 4 more times, waiting 30 minutes in between folds. After the final fold, cover the dough again and let it sit overnight at room temperature. In the morning, on a floured surface, shape the dough, folding 3-4 times into a smooth ball. Place on parchment paper, cut into a circle with 5-6 slits on the sides, and place into a medium sized bowl. Cover the dough and let it rise in the bowl for 30 minutes. Preheat the oven to 450°. Place an empty Dutch oven and lid into the oven to heat. Take the dough and parchment out of the bowl and place on the counter. Dust a light layer of flour over the top of the dough. Using a bread lame (or a sharp knife), score the top of the bread however you choose. This is the fun part! Place scored dough and parchment into the preheated Dutch oven. Place in the oven with the lid on for 25 minutes. After 25 minutes, remove the lid from the Dutch oven and bake for an additional 25 minutes. For an extra crispy crust, you can bake the bread for a final 8 minutes directly on the rack. Let cool for at least 30 minutes before cutting into the loaf. Enjoy!

PHOTOS BY DAVID AND DREW PHOTOGRAPHY

LEZLI - O’NEAL LEWIS’

Gluten-Free/Vegan Bagels

YIELDS 8 BAGELS

Ingredients

Preferred flour blend:

• 290g tapioca starch

• 125g sorghum flour

• 130g millet flour

• 80g brown rice flour

• 40g potato starch (not flour)

Other flour blend option:

• 2 cups tapioca starch

• ¼ cup + 2 Tbsp. cornstarch or potato starch

• 2¼ cup oat flour

• ½ cup brown rice flour

Additional ingredients:

• 19g salt

• 2 cups local Other Milk, pecan or cashew varieties, divided

• 10g active dry yeast

• 58g maple syrup

• 16.5g psyllium husks (available at most stores, sometimes in fiber supplement section)

• 72g coconut oil, melted

• 10 cups water

• ⅓ cup baking soda

Optional toppings or add-ins:

• Blueberries

• Fresh rosemary

• Everything bagel seasoning

• Dried onions

• Cheese

• Cinnamon brown sugar

• Cream cheese

Directions

Whisk the chosen flour blend and salt in the bowl of a stand mixer. Warm the milk to between 95° and 105°. Mix 1 cup of milk in a small bowl with the active dry yeast and the maple syrup and let sit for 10 minutes to proof. If it gets foamy and bubbly, then the yeast is good to use. If not, the yeast isn’t active and you’ll need to redo that part. Place the psyllium husks in another small bowl and whisk in the other cup of milk. It should thicken into a gel within a few minutes. After the yeast and psyllium are ready, combine them both with the flour and salt in the mixer bowl. Add the melted coconut oil and mix on low speed for about 5 minutes or until a dough forms. Stop periodically and scrape the sides and bottom of the bowl if nec essary. You can also knead by hand. Place dough in a lightly oiled bowl covered with a towel in a warm spot to rise for about 1 hour. You can also place the dough in the fridge for several hours or overnight to rise. About 10 minutes before your dough is fully risen, bring 10 cups of water to boil in a large pot. Take your dough and separate into eight equal pieces, about 158 grams each. Fold in any additional add-ins you have chosen to use and shape into ba gels, but wait on the toppings until after you boil them. (You can also freeze the ba gels at this point to defrost and finish later.) Add ⅓ cup baking soda to the boiling water. Boil each bagel for 30 seconds on each side then remove with a large slotted spatula or spoon. Cover in your chosen toppings. Let sit for another 5-10 min utes. Bake for 12-18 minutes at 450° or until they have an internal temperature of 190°. Let cool then slice, toast, and smear with your choice of vegan or regular cream cheese and enjoy!

TIPS

This recipe can also be used to make pretzels! Shape the dough pieces into pretzels instead, boil for only 30 seconds, top with coarse sea salt, and bake for about 10-12 minutes. I recommend the overnight rise option or after you shape them, place them in the freezer for about 20 minutes to help them keep their shape and make the boiling process easier.

ELI DERKACH’S

Dutch Baby

YIELDS 1 DUTCH BABY

Ingredients

• 5 Tbsp. unsalted butter

• 6 eggs

• 1 cup milk

• 1 cup all-purpose flour

• Pinch of salt

• 1 tsp. vanilla extract

• Dash of cinnamon (optional)

• Powdered sugar, maple syrup, berries, bananas, or other toppings of choice

Directions

Preheat oven to 425°. Add butter to a 9x13 pan and place in the oven while preheating until the butter is melted. Using a blender, blend the eggs, milk, flour, salt, vanilla extract, and cinnamon until ingredients have combined. Pour batter into the baking dish over the butter (do not mix). Bake for 24-26 minutes. Edges should be golden brown and fluffy. Cut and serve with powdered sugar, maple syrup, and fruit or toppings of choice.

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