TimesFreePress.com: Chattanooga’s Flying Squirrel executive chef talks dream dinner guests and the occasionally ‘godlike’ go-to meal
Tallahassee by Land and Sea
GoNOMAD.com – While Tallahassee isn’t on the coast, it offers a wealth of watery possibilities, from paddleboarding to kayaking the rivers that run through it.
Venice Florida: Searching for Shark Teeth
GoNOMAD.com – Venice, Florida has a lot in common with its Italian counterpart in terms of cuisine and friendliness to visitors.
Recipe: Braised Chicken Thighs with Apples and Bacon
eatlikeawriter.com — Beautiful red apples shine in this rustic dish made even more appealing when served tableside in a Lodge cast-iron skillet. Impress any dinner guest with this delicious chicken dish.
Tennessee hotels try to recoup losses through offerings to locals – Tennessee Lookout
tennesseelookout.com — Katie Gooden, a Chattanooga physician and mother of three young children, decided on the spur of the moment to take her six-year-old daughter, Emily, on a staycation in the Scenic City. Reservations at The Edwin, one of downtown Chattanooga’s most-popular hotels with its catbird seat on the Tennessee River, are usually hard to come by.
Tennessee Walking Horse legislation advances – Tennessee Lookout
tennesseelookout.com — Marty Irby and Rep. Steve Cohen in 2019 at a Capitol Hill press conference on soring and the Prevent All Soring Tactics Act. Legislation to further boost the effort to protect Tennessee Walking horses took another step forward as Amendment 38, sponsored by U.S. Rep. Steve Cohen, D-TN, won bipartisan support Friday in Congress as an amendment to the Fiscal Year 2021 Agriculture spending package.
Birding in Corpus Christi, Texas
GoNOMAD.com — At the Padre Island National Seashore near Corpus Christi, Texas, it’s the top birding place in the US, where hundreds of species of birds can be viewed.
Eats Along The Secret Coast – Anne Braly
yall.com — The food at Mosaic in Ocean Springs is as beautiful as it is delicious. Eats Along The Secret Coast. A food writer eats her way down the Mississippi Coast By Anne Braly Ok y’all … are you ready? Loosen your belt buckles and head on over to the Coastal Mississippi — or The Secret Coast, as it’s known as. No matter which way you go – drive east from Bay St. Louis to Pascagoula, or go in the other direction from east to west — and you’re surrounded with some of the best eats in the South.
Support your local cheesemaker – Tennessee Lookout
tennesseelookout.com — Cheese made fresh on the farm fills the cases in the cheese shop at Sweetwater Valley Farm in Philadelphia, Tenn. Cheese 1 of 3 Restaurants are making a slow comeback and grocery store shelves are beginning to fill again, albeit slowly. But there are industries that continue to suffer due to the COVID-19 pandemic, among them: locally made cheese.
Soul food: From the trauma of slavery came beautiful cuisine – Tennessee Lookout
tennesseelookout.com — The menu at Herman’s in Chattanooga features oxtail, collards, crowder peas, yams and more every Wednesday. It’s 9:30 a.m. and the collard greens, crowder peas and butter beans are ready; the oxtails are roasting in the oven; and the pigs feet and ham hocks are simmering on the stove. It’s Soul Food Wednesday at Herman’s Soul Food and Catering in Chattanooga.
Exploring Holland’s Cheese Markets
gonomad.com — In Edam, Gouda, Alkmaar, and Woerden Meet the Big Cheeses. When considering a trip to the Netherlands, visiting the city of Amsterdam or taking a windmill tour might possibly be the first things that come to mind. But growing in popularity are the Dutch cheese markets. After all, the country is known for the cheese it produces.
Side Orders: Try fried artichokes with this garlic aioli dip
timesfreepress.com — September 17th, 2019 by Anne Braly in Life Entertainment. On a recent trip to California, I hit Highway 1 at the right season. Artichoke plants were in full bloom, and the fields were absolutely glorious. We were told to keep an eye out for food trucks in places serving fried artichokes because it’s a particular specialty in California’s artichoke country. And as soon as we hit Castroville, a city known for its artichokes, we happened upon one and had some of the best fried artichokes ever. I…
Meet the Chef: SideTrack’s Jason Greer talks wood-fired cooking, Instagram addiction, Oreos and milk
timesfreepress.com — September 17th, 2019 by Anne Braly in Life Entertainment. Jason Greer is executive chef at SideTrack in Rivermont as well as the reigning champion of Chattanooga Market’s FiveStar Food Fight. Photo by Anne Braly / Jason Greer is… Photo by Anne Braly /Times Free Press. Fresh on the heels of winning the FiveStar Food Fight at Chattanooga Market, a competition that put him up against four other talented locals chefs, Jason Greer, executive chef at SideTrack in Rivermont,…
Side Orders: The surprising ingredient for great pancakes
timesfreepress.com — September 3rd, 2019 by Anne Braly in Life Entertainment. Pancakes are very personal thing in the food world. Some people like their pancakes thin, while others prefer small, silver-dollar-size pancakes. I guess it has something to do with the kind of pancakes you grew up with, those your mama used to make. Every Saturday morning, my mother would treat us to her pancakes, and they were always so big and fluffy I just wanted to…
Side Orders: Make Labor Day easy with short ribs
timesfreepress.com — August 27th, 2019 by Anne Braly in Life Entertainment. What will you be cooking over Labor Day weekend, as summer gives its last gasp and pool season starts to fade? While many will be firing up the grill for the last hurrah, make your Labor Day easy on yourself and turn on the oven. Yes, remember that appliance in your kitchen that has had a break over the last few months? It’s time to let it get back to work making short…
Side Orders: Make natural nut butters part of a healthy diet
timesfreepress.com — August 20th, 2019 by Anne Braly in Life Entertainment . Unless you are allergic to it, peanut butter, in its natural state without added sugar and oils, is one of the tastiest, healthiest, most-versatile food choices we can make. “Peanut butter is so versatile; it can be paired with many foods — apples, carrot sticks, celery, whole-grain bread or crackers, bananas or simply on its own,” says Danielle Townsend, a registered…
A side trip to find the best moonshine in Blairsville, Georgia
timesfreepress.com — If you go › What: Grandaddy Mimm’s Distillery & Museum, 161 Pappy’s Plaza, Blairsville, Georgia› Hours: 11 a.m.-6 p.m. Monday-Saturday› Phone: 706-781-1829› Website: www.mimmsmoonshine.com Read more about the food scene in Blairsville, Georgia, in Wednesday’s Food section. OWLTOWN, Ga. — Lightning never strikes the same place twice. But white lightning?
Side Orders: Food allergy may require lifelong diligence
timesfreepress.com — July 16th, 2019 by Anne Braly in Life Entertainment. We’re hearing about food allergies more than ever these days. Gluten, peanut butter, dairy, wheat, shellfish, tree nuts, eggs the list goes on and is so confusing we need to step back and take a look at what may be causing the onslaught of allergies. And it’s not just all in our heads. The Centers for Disease Control reports an 18% increase in food allergies in children…
Meet the Chef: Bruce Weiss’ unlikely entry into cooking and the mentor who made it happen
timesfreepress.com — Gallery: Meet the Chef: Bruce Weiss’ unlikely entry into cooking and the mentor who made it happen Bruce Weiss is one of those people who can turn a simple sandwich into a work of art. Take, for instance, his Elena Ruz — nothing more than cream cheese, strawberry preserves and turkey on bread. But under Weiss’ touch, it blossoms into one of the most-popular items on River Street Deli’s menu.
Side Orders: Peach cobbler recipe remembers and honors an old friend
timesfreepress.com — July 9th, 2019 by Anne Braly in Life Entertainment. I don’t know how many times I look back on my dear departed friend and former Tennessee Agriculture Extension Agent Marilyn Geraldson with a smile on my face, remembering hers. I’ll never forget her infectious laugh and the many times we sat out on her back porch joking and laughing and, of course, talking about food. It’s hard to believe she’s been gone for almost three…
Side Orders: What do chefs pack when they’re off for a picnic?
timesfreepress.com — June 25th, 2019 by Anne Braly in Life Entertainment. We’re well into the season for picnics, and no baskets are better-filled than those belonging to chefs. Look in my picnic basket and you’ll usually find nothing more than potato salad, cold fried chicken or chicken salad, chips, bread, pickles and brownies. Maybe a nice bottle of wine, too, if park regulations permit. But have you ever wondered what might be lurking beneath…
A taste of Clarksville: Food scene in Middle Tennessee town is coming of age
timesfreepress.com — CLARKSVILLE, Tenn. — You may not think of Clarksville as a food destination, but after spending three days in this historic town on the banks of the Cumberland River in Middle Tennessee, I discovered a food scene that is coming of age. It was 20 years ago this year that a tornado blew through town, destroying many downtown buildings. City officials and business leaders, though, turned the loss into a gain, pushing ahead with plans for downtown redevelopment that were already being considered.
Side Orders: Pick your own berries at Blueberry Hill Farm
timesfreepress.com — June 18th, 2019 by Anne Braly in Life Entertainment. Blueberries are one of nature’s finest gifts. Not only are they extremely healthful, they’re so delicious, you want to eat them as soon as you pluck them from the bush. At least that’s what my granddaughter does, and I follow suit. They’re hard to resist. This year’s crop appears to be arriving right on time, thanks to abundant spring rains and plenty of sunshine. David Wood…
Meet the Chef: Marcus Willis of Parkway Pourhouse talks roast beef, wings and Mee-Maw’s chicken and dumplings
timesfreepress.com — Marcus Willis is executive chef at Parkway Pourhouse, 801 Riverfront Parkway. Marcus Willis is executive chef at Parkway Pourhouse.
Side Orders: Pairing foods, whiskey is catching on
timesfreepress.com — June 10th, 2019 by Anne Braly in Life Entertainment. Red goes with beef and white with chicken, but what about brown? We’re talking whiskey, and it’s one of the latest food trends in restaurants, including Easy Bistro & Bar, where chef/owner Erik Niel says there’s “been a massive increase in the popularity of bourbon over the past 10 years. It’s become a mainstream idea to pair whiskey with food.” It’s an art that’s kind of…
Sites, scenery along California’s Highway 1 offer a seaside escape
timesfreepress.com — CARMEL, Calif. — Highway 1 stretches 656 miles down the coastline of California, and it’s all beautiful. But there’s a certain stretch, about 90 miles long, that will take your breath away — the road that runs along the Pacific Ocean from Carmel to Big Sur and Hearst Castle beyond.
Side Orders: Fruited tea serves up springtime in a glass
timesfreepress.com — June 4th, 2019 by Anne Braly in Life Entertainment. A tall glass of fruit tea is the perfect way to welcome the warming months of spring. Southern tea is a classic, there’s no doubt. But add fruit juices and garnish with a luscious red strawberry or piece of fresh pineapple, along with, naturally, a sprig of mint, and it’s springtime in a glass. Nothing is more refreshing. Most recipes for fruited teas include some combination…
Side Orders: Assortment of fruits, veggies add color to pasta salad
timesfreepress.com — May 28th, 2019 by Anne Braly in Life Entertainment. Could there be anything more refreshing on a warm late-spring evening than a pasta salad? Especially one that serves as an entree with the addition of chicken. I’ve had this recipe tucked away for several years with the idea of making it one summer. But as life goes, it also traveled to the back of my I’ll-make-this-one-day file. Do you have one of those? I’m stretching…
Side Orders: Simple dip celebrates Vidalia onion season
timesfreepress.com — May 21st, 2019 by Anne Braly in Life Entertainment. We’re smack dab in the heart of Vidalia onion season — those amazing sweet onions that we wait for all winter long. We eat them as is, just removing the skin and diving right in, or add them to recipes, as they give just the right amount of sweetness and oniony flavors to sauces and savory dishes, such as baked Vidalia onion dip. On occasion, I enjoy making a dip such as this…
Side Orders: A complexity of flavors in a simple pasta sauce
timesfreepress.com — May 15th, 2019 by Anne Braly in Life Entertainment. If you are a fan of serving pasta as a side dish, butter and parmesan cheese on top may be your go-to way to serve it. Here’s an idea for something different: a sauce that works as an excellent addition to fettuccine or angel hair pasta and is a great with fish, pork, chicken or beef. Could there be a better side dish than one that works with any type of meat or seafood?…
Meet the Chefs: Jason Starnes and Evan Babb lead culinary team at Barnsley Resort
timesfreepress.com — Chefs Evan Babb, left, and Jason Starnes are the team behind food service at Barnsley Resort. Chefs Evan Babb, left, and Jason Starnes are… Photo by Contributed Photo /Times Free Press.
Celebrate your mom and take her out to eat this Sunday
timesfreepress.com — Mother’s Day is the one day out of the year that this important woman in your life should be able to take a break from the kitchen and let you serve her. Here are a few suggestions on places to take mom to celebrate her day. Wherever you decide to go Sunday, May 12, don’t wait until the last minute to make reservations. » The Read House, 107 W. M.L. King Blvd.: The elegant Silver Ballroom will be hosting its first Mother’s Day buffet since the historic hotel’s reopening last fall.
Side Orders: It’s a berry good time of year
timesfreepress.com — May 8th, 2019 by Anne Braly in Life Entertainment. Neither wind nor rain or chance of polar vortex will keep strawberry growers from their appointed rounds — and we’ve seen it all so far in 2019. “Strawberries are very susceptible to diseases due to being such a soft and fleshy fruit,” says local grower Bill Perry. “The weather is harder on strawberries than most other fruits and vegetables, so that means it takes less of a swing in weather to damage them.” Photo by Contributed Photo /Times…
Side Orders: Restaurant recommendations for Mother’s Day
timesfreepress.com — May 1st, 2019 by Anne Braly in Life Entertainment. Mother’s Day is the one day out of the year that this important woman in your life should be able to take a break from the kitchen and let you serve her. And while every mother loves breakfast in bed, a nice lunch or dinner out should also be on this special day’s menu. Here are a few suggestions on places to take mom out and celebrate her day in the Chattanooga area. Wherever you take Mom this Mother’s Day, May 12, don’t disappoint and wait…
Side Orders: Don’t forget your freezer when doing your spring cleaning
timesfreepress.com — April 24th, 2019 by Anne Braly in Life Entertainment. While you’re in the midst of your spring cleaning — in closets, under beds and other places where you’ve let things go during the winter months — don’t forget your freezer. It’s a breeding ground for broken promises — those foods you bought, promising to try a new recipe, but ended up throwing in the freezer and forgetting. Or maybe your mantra is waste not, want not. It’s not a bad habit to follow if you can remember about those leftovers….
Side Orders: Mastering the art of a crispy and tender leg of lamb
timesfreepress.com — April 17th, 2019 by Anne Braly in Life Entertainment. My grandmother grew up in Lexington, Virginia, and knew how to roast a leg of lamb. She made the best, hands down. The state of Virginia is known for lamb, partially because of all the Irish and Scottish people who settled there and brought their food ways with them. I don’t know how she did it, but the outside was crisp and the meat inside was pink and tender. My mouth waters just thinking about it, and I wish she were still here to tell…
Meet the Chef: Flying Squirrel’s Ben Park talks Chattanooga hospitality, when he got serious about food and the dish that’s better when mom makes it
timesfreepress.com — Ben Park, executive chef at Flying Squirrel, grew up in Fort Oglethorpe, Georgia, in a family of cooks. “Food was central to my family, whether it was my mother’s chicken and dumplings or my dad’s Spam and eggs in the morning,” he says. To him, those meals are good memories and translate into comfort foods for him. Park carries this over into the menu at Flying Squirrel, a popular Main Street eatery/bar open to those 21 and older except for weekend brunch.
Side Orders: You can make avocados an entree when you stuff them with chicken and cream cheese
timesfreepress.com — I’m sure I’m not the only one who’s ever considered an avocado as anything more than a topping for a sandwich, burger or salad, and, of course, mashed up for guacamole. But have you ever considered serving an avocado as an entree? Not too long ago, I found myself with some leftover rotisserie chicken, cream cheese about to go out of date and a windowsill lined with several avocados almost past their prime.
Side Orders: An array of food, beverages to be served at Kidney Foundation’s Taste
timesfreepress.com — April 3rd, 2019 by Anne Braly in Life Entertainment. On the evening of Thursday, April 11, from 5 to 8 p.m., Stratton Hall will explode with the flavors of Chattanooga as the doors open for Taste, an event that benefits the many works of the Kidney Foundation of Chattanooga. This year, restaurants that have been favorites for years, as well as new ones that you may not have gotten a taste of yet, will gather in the hall, showcasing some of their best menu items for all to sample. They include:…
Home-run eats: Atlanta Braves open third season at SunTrust Park with expanded menu
timesfreepress.com — Gallery: Home-run eats: Atlanta Braves open third season at SunTrust Park with expanded menu ATLANTA — When the boys — and girls — of summer pack the ballpark, most are there because of their love of baseball. But fans of the Atlanta Braves are equally cheering for the food. SunTrust Park, and its adjacent retail-restaurant-residential neighborhood, The Battery, blow peanuts and Cracker Jacks out of the ballpark.
Side Orders: White wine sauce lifts chicken potpie into gourmet territory
timesfreepress.com — March 27th, 2019 by Anne Braly in Life Entertainment. Potpies are an easy solution to dinner. They’re an all-in-one dish that require no sides other than a fruit salad using whatever fresh fruit is available this time of year … Mandarin oranges, pineapple and bananas, for example. The delicious savory pies have certainly come a long way since Swanson introduced those convenient frozen pies in the 1960s. They were an answer to a working mother’s dream — and kids loved them. Why, I will never…
Side Orders: Tuna casserole gets a modern makeover
timesfreepress.com — March 20th, 2019 by Anne Braly in Life Entertainment. Tuna casserole, for many of us baby boomers, was a last-ditch effort at making dinner when nothing else was available in the pantry. And talk about economical! When I was in my early 20s — with a husband in grad school and a new baby — tuna casserole came to the rescue on many occasions. I honestly can’t say how many nights we dined on that mixture of canned tuna, mushroom soup, frozen peas and chop suey noodles. But one thing for certain,…
Meet the Chef: Tupelo Honey’s Gavin Fair says cooking has become ‘second nature’
timesfreepress.com — Tupelo Honey, located at Warehouse Row, is a North Carolina-based chain that serves up a taste of the South with a hefty dose of Appalachian appeal thrown into the mix. So it’s little wonder that on any given day, there’s a crowd of folks hankering for a plate of Southern fare, such as a bowl of grits. But, says executive chef Gavin Fair, a native of Johnson City, Tennessee, from time to time, guests come through the doors never having had them.
Like summer camp, Barnsley Resort has all the amenities to relive childhood adventures
timesfreepress.com — ADAIRSVILLE, Ga. — It’s often been said that riding a horse is a little like riding a bike. Once you’ve mastered the ride, you don’t forget how to do it. That’s what I experienced on a recent trip to Barnsley Resort, a 3,000-acre luxury resort destination in the foothills of the Appalachians.
2 YEARS AGO
timesfreepress.com — March 13th, 2019 by Anne Braly in Life Entertainment. Meatloaf is pure comfort food, and there are so many ways to make it — from a simple ground beef and onion recipe to meat that’s been stuffed with onions, peppers and other delicious ingredients. . I’ve always heard of cheesy meatloaf and have added cheese to the mix, but it never seems to be enough. The cheese taste just never comes through. Recently, though, I tried a new…
Side Orders: Savory casserole combines chicken, pasta, spinach
timesfreepress.com — There’s just something so comforting and easy about a dish that’s almost a one-pot meal, so I’m always on the lookout for one that sounds good and has ingredients that I can usually find in my pantry. It’s particularly good when you’re in a last-minute rush since this one can be put together to feed the family in no time if you have leftover chicken on hand.
Restaurant Review: Aubrey’s beefs up Hixson dining scene
timesfreepress.com — If you go › Where: Aubrey’s, 502 Northgate Mall Drive› Hours: 11 a.m.-10 p.m. daily› Price range:Â $7-$14 (appetizers); $4-$14 (soups, salads, sandwiches and burgers); $12-$28 (steaks, chicken, seafood and pasta)› Phone: 423-541-2895› Online: aubreysrestaurants.com As have many who live in Hixson and points north, I’ve watched eagerly as Aubrey’s came to life from the ground up.
Side Orders: Sausage, chicken and shrimp gumbo is a Mardi Gras must-have
timesfreepress.com — February 27th, 2019 by Anne Braly in Life Entertainment. Don’t let Mardi Gras pass you by without making up a big pot of gumbo. Even if you don’t celebrate Fat Tuesday, it’s still a great time to whip up a batch. Gumbo is one of the easiest of all New Orleans favorites and for such a simple recipe it carries an amazing complexity of flavors. Ask any Cajun who makes the best gumbo, and the answer is usually, “My mamma.” For most every pot and every cook, there’s a different recipe. Maybe it’s…
Side Orders: Slow cooker makes beef stew more flavorful
timesfreepress.com — February 20th, 2019 by Anne Braly in Life Entertainment. Slow cookers became a cook’s best buddy when the Rival Co. sold its first Crock-Pot in 1971 — and for good reason. More women were going back to work, so the clever cooking vessel was a lifesaver. No longer were we tied by our apron strings to a hot oven. Dump-and-go dinners were a thing of wonder. . But that all ended about a decade later, and Crock Pots were pushed back…
Meet the Chef: Adrian de la Torre proudly shares his heritage at Poblanos Mexican Cuisine
timesfreepress.com — Adrian de la Torre, owner/chef of Poblanos Mexican Cuisine on Chattanooga’s North Shore, was born in Guadalajara, Mexico, during a turbulent time in the city’s history. After a difficult childhood and broken home, he moved to Atlanta, and it’s there that he found his calling. Adrian de la Torre is owner and chef of Poblanos Mexican Cuisine. Adrian de la Torre is owner and chef…
Side Orders: Valentine’s Day a good reminder that it’s National Heart Month
timesfreepress.com — February 13th, 2019 by Anne Braly in Life Entertainment. With Valentine’s Day happening Thursday, there’s no better time to celebrate National Heart Month. In spite of all the developments in modern medicine, heart disease remains the No. 1 killer of adults across the United States, according to the Centers for Disease Control and Prevention. In fact, more than 600,000 people die of heart disease in America every year — and that includes both men and women, though men are more at risk, the CDC…
Side Orders: Top blondies with toffee bits, maple sauce, vanilla ice cream
timesfreepress.com — February 6th, 2019 by Anne Braly in Life Entertainment. I’ve never made blondies before, preferring dark chocolate brownies over their paler next of kin. Then I saw one of those copycat recipes online that said it was almost identical to the blondies on the dessert menu at Applebee’s. . I eat at Applebee’s every so often because I really like the restaurant’s Thai shrimp salad. And I remember having a delicious blondie there…
Side Orders: To thicken white chili, mash some of the beans
timesfreepress.com — January 30th, 2019 by Anne Braly in Life Entertainment. It’s always nice to have good friends who are great cooks, and I’m fortunate that I can count Sandy Kitkus among mine. She just has a knack for knowing what’s good — and then knows just what to do to make a recipe better. Case in point: her white chili. Most white chili I’ve had is more like soup, not as thick as chili should be. But Sandy’s white chili is different. It’s a recipe she’s been playing around with for several years. The…
Meet the Chef: Bald Headed Bistro’s Wesley True has ‘Top Chef,’ James Beard credentials
timesfreepress.com — Wesley True, a native of Mobile, Alabama, two-time James Beard Award semifinalist and former sous chef under celebrity chef Bobby Flay, has returned to his Southern roots as Bald Headed Bistro’s new executive chef. The restaurant, one of Cleveland’s most-popular eateries, specializes in smoked meats, which happens to be one of True’s favorite cooking methods.
Meet the Chef: Bald Headed Bistro’s Wesley True has ‘Top Chef,’ James Beard credentials
timesfreepress.com — Wesley True, a native of Mobile, Alabama, two-time James Beard Award semifinalist and former sous chef under celebrity chef Bobby Flay, has returned to his Southern roots as Bald Headed Bistro’s new executive chef. The restaurant, one of Cleveland’s most-popular eateries, specializes in smoked meats, which happens to be one of True’s favorite cooking methods.
Side Orders: Cornbread croutons top this delicious barbecue chicken soup
timesfreepress.com — January 16th, 2019 by Anne Braly in Life Entertainment. There’s nothing better than warming up to a bowl of soup on a cold winter’s day. Canned soups are convenient, but they lack the comfort brought on by a pot of homemade soup that’s simmered on the stove for hours, sending wonderful aromas throughout the house. With the h3 possibility that cold weather is on the agenda for the next couple of months, is there any better time to make a pot of soup than right now? Anne Braly Anne Braly…
Side Orders: Time for cornbread cooks to ready their recipes
timesfreepress.com — January 9th, 2019 by Anne Braly in Life Entertainment. The contest is still a few months off, but it’s time to hone your favorite cornbread recipes, turn them into an entree and enter the National Cornbread Cook-Off. It’s a great event with the promise of being the grand-prize winner and taking home $5,000 and a new stove from Brown Stove Works valued at $3,250 at the National Cornbread Festival. There are just a few…
Restaurant Review: Bridgeman’s Chophouse offers prime cuts of beef in prime downtown Chattanooga location
timesfreepress.com — If you go › Where: Bridgeman’s Chophouse in the Read House, 107 M.L. King Blvd. › Hours: 5-10 p.m. Sunday-Thursday, 5-11 p.m. Friday-Saturday› Price range: $18-$80 entrees› Alcohol: Full bar. › Phone: 423-643-1240. › Website: www.bridgemanschophouse.com. The Read House has been a Tennessee treasure since the property was developed at the corner of Broad Street and what is now M.L. King Boulevard.
Experience Puerto Rico: Battered by Hurricane Maria, the U.S. territory is making a comeback
timesfreepress.com — Island Experiences When planning your trip to the Island of Enchantment, here are five things you don’t want to miss. › Old San Juan. It’s a small island off the coast connected by a bridge to the mainland. San Cristobal Fort, built by the Spanish in 1521, is a fortress that wraps around Old San Juan, an island now filled with shops, rum bars and historic sites. › Salsa dancing and music. You can find both at La Placita de Santurce in San Juan. › The Bacardi distillery.
Side Orders: How the experts at Whole Foods pick the year’s top trends
timesfreepress.com — January 2nd, 2019 by Anne Braly in Life Entertainment. Food trends for 2019 are rolling in, with a number of analysts making predictions for what we will all be eating over the coming months. At Whole Foods Market, product developers and research-and-development technicians have been hard at work, coming up with what they believe will be the hottest culinary trends in the coming year. And it takes more than shaking and asking the Magic 8 Ball to…
Side Orders: Bacon, beer add savory goodness to greens
timesfreepress.com — December 26th, 2018 by Anne Braly in Life Entertainment. Turnip greens are one of those vegetables that, in my opinion, requires a more sophisticated palate than that found in a child. To discover all the subtle nuances of flavors that go into a good batch of greens, you’ll want some add-ins. Bacon, onions and vinegar can change the flavor from bitter greens to amazing Southern side dish. It wasn’t until I was well into adulthood that I began to…
Natchez biscuits: Chef that put them on the map shares her secrets
timesfreepress.com — Finding biscuits in the biscuit capital You don’t have to go far to find great biscuits in Natchez, Mississippi. They’re served in restaurants, inns and B&Bs across town. Here are some suggestions if you’re planning a trip. › Monmouth Historic Inn› Dunleith Historic Inn› Natchez Coffee Co.› Biscuits & Blues› The Carriage House› King’s Tavern Butter biscuits at The Carriage House come with a side of jelly.
Side Orders: Dark Forest Cake creates a new Christmas tradition
timesfreepress.com — December 19th, 2018 by Anne Braly in Life Entertainment. Christmas cakes are a much-anticipated part of the Christmas dinner. Visions of sugarplums may dance in some heads, but slices of cake dance in mine. Showstopping layers of moist cake slathered with luscious creamy frosting are the stuff of which my sweet dreams are made. Recently, I went in search of something different from traditional cakes like Yuletide logs and red…
These Chattanooga area restaurants will be open Christmas Day
timesfreepress.com — December 19th, 2018 by Anne Braly in Chattnow. Dining Though her daughter is now grown with a child of her own, Lynda Steele Vincent fondly remembers going out on Christmas Day to a Waffle House. She and her daughter bundled up in their pajamas and donned Santa hats. “Of course it was packed, and we always ran into so many people we knew,” she says. Vincent is not alone. According to the National Restaurant Association, 8 percent of people surveyed (about 25 million Americans) responded to a…
Meet the Chefs: Cynthia Wood, Antonia Poland combine skills at Davis Wayne’s
timesfreepress.com — Cynthia Wood and Antonia Poland are an unlikely pair. Wood is from Charleston, Tennessee, a small town about 40 miles north of Chattanooga. Poland is a big-city girl from Chicago. Wood worked in the nonprofit world, as well as in education, for 30 years; Poland was a real estate broker and agent before moving to Chattanooga. But they had something in common, they discovered, when they met on Facebook.
Side Orders: Many Chattanooga restaurants ready for the brunch bunch
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press.
Side Orders: Freezable muffins a sweet use for honey
timesfreepress.com — News about honey has been buzzing around the internet of late, with new varieties coming to our shores — Manuka from New Zealand and Beeotic honey from Australia among them. We live in a region of the country famous for our own honeys, too, thanks to a diversity of flowers and fruit trees on which our threatened honeybees can feed. Each touts its own health benefits, so where does the truth lie? Somewhere in between, it seems.
Gifts for the cook: 5 new products to put under the tree
timesfreepress.com — Gallery: Gifts for the cook: 5 new products to put under the tree The cooks on your gift list may have just about everything they need, but it’s still possible to find them something new that fits their culinary skills. The holidays are an important time of year for the kitchenwares industry, says Joe Derochowski, home industry adviser for market research company NPD Group.
Side Orders: Salmon cakes get a boost from bacon, Parmesan
Side Orders: Pumpkin pie gets a flavor assist from cheesecake
timesfreepress.com — To be honest, pumpkin pie is my least favorite dessert on the Thanksgiving table. In fact, if there’s nothing but pumpkin pie, I’ll just forgo dessert. I’ve heard many people say pumpkin pie is their favorite of all pies. Hard to believe, but it’s true. So when I came upon this pie recipe in my files, I decided to give it a try, simply because it combines a cheesecake-type filling with traditional pumpkin pie, so that has to improve the flavor and texture.
Meet the Chef: Kevin Korman designs ‘progressive Appalachian’ menu for new Edwin hotel
timesfreepress.com — Gallery: Meet the chef: Kevin Korman designs ‘progressive Appalachian’ menu for new Edwin hotel Kevin Korman, executive chef at Chattanooga’s exciting new hotel The Edwin, received his degree in the culinary arts from Baltimore International College in Maryland and completed an honors internship in County Caven, Ireland. But his training began before that — long before.
These restaurants will be serving meals on Thanksgiving
timesfreepress.com — Where will you sit down to a Thanksgiving meal Thursday? At home or are you planning to let someone else do the cooking? It’s not too late to take the family out. Several restaurants are opening their doors Thursday, Nov. 22, for a Thanksgiving meal without the mess and stress. -Beast + Barrel Gastro Smokehouse, 16 Frazier Ave.
Side Orders: Time to think about Thanksgiving menus, meals to go
timesfreepress.com — Where will you be spending Thanksgiving Day? At home enjoying a meal you’ve labored over for days? Or are you planning on letting someone else do the cooking this year?
A Natchez Noel
chattmag.com — Natchez, Mississippi is known for its grand antebellum homes any time of year, but during the holidays you can see them at their finest, all dressed up and open for tours. It just takes a little more than six hours to drive from Chattanooga to Natchez, well worth a holiday weekend getaway. A full day of Christmas in Natchez activities culminates in the annual lighting of the tree the evening of November 24. Christmas time in Natchez is a season of enchantment.
Side Orders: Cooks prepare for annual Greek Bake Sale
timesfreepress.com — It’s that delicious time of year again, when lovers of baklava and spanikopita ready their tastebuds for the annual Greek Bake Sale. Sponsored by members of the Ladies of Philoptochos, the philanthropic arm of Annunciation Greek Orthodox Church, the bake sale has changed a little through the years. When it began in 1960, women of the church worked tirelessly in a tiny kitchen to make pastries. There was only one oven, and it took months for the pastries to be made.
Puerto Rico Awaits, Ready for Visitors
www-gonomad-com.cdn.ampproject.org — Cueva Ventana has a large window overlooking the valley and the city of Arecibo. Anne Braly photos. Traveling is Still Rough, but the Island is Ready for Visitors and Mofongo AwaitsBy Anne P. BralyThe road across Puerto Rico is pockmarked with signs of wear, with potholes and, in some places, crumbling pavement marks the way. Fresh juices are prepared and sold outside the entrance to Cueva Ventana.
Side Orders: Rhyme ‘OK’ and ‘poke’ for bouquet of flavors
timesfreepress.com — Poke bowls have become a huge food fad since jumping the Pacific from their home in Hawaii a few years ago. They are now appearing on menus from Peoria to Palm Beach, and their popularity does not seem to be waning. I had my first poke (pronounced PO-kay ) bowl in Daytona Beach, Florida, last year and since then have ordered one every time I see it on a menu. It seems that every one is different from another, except for one thing: They’re all delicious.
Side Orders: A hummus recipe that’s hard to ‘beet’
timesfreepress.com — Hummus has become my go-to dip anytime I’m having a party. In fact, I like it so much I’ve considered having a party just so I can indulge. If you are a fan of hummus and pita chips, then you know what I’m talking about. I once made hummus myself, but these days, there are many good ones on the market, such as Sabra. Then there’s Taziki’s Mediterranean Cafe, which makes excellent hummus. You can get it to go at either location: downtown or Hamilton Place.
Meet the Chef: Patrick Halloran keeps Hummingbird Pastaria humming along
timesfreepress.com — A native of Ann Arbor, Michigan, Patrick Halloran, chef/owner of Hummingbird Pastaria on Signal Mountain, says he grew up in a family of good cooks. He remembers a certain fondness for his Austrian-raised grandmother’s desserts, as well as his granddad’s steak seasoning, a special recipe he uses to this day. “My mother is a good cook, too,” he says. “Being a working mother with three sons, she still found time to make dinner when she got home from work.
Side Orders: How to choose the best brews for any pizza
timesfreepress.com — The general rule for wine pairings is that white wine goes with chicken and red wine goes with beef, even though the guidelines are not always followed. But did you know that there are beer-and-pizza pairings, too?
Side Orders: Pair sweet potatoes, black beans in fall salad
timesfreepress.com — It’s disappointing when fresh, juicy tomatoes disappear from markets and bland versions take their place, but there is an upside: It’s time for fall salads composed of earthy root veggies and hearty greens. Farmers markets are teeming with sweet potatoes, squashes — and the list of possibilities goes on. What were once relegated to the side-dish category are now appearing as a salad course in offerings such as this one with sweet potatoes and black beans. When was the last time you paired the two?
Meet the chef: How Alimentari’s Matt Bray forged a culinary career
timesfreepress.com — Matt Bray, executive chef at Alimentari, located in downtown Chattanooga’s trendy West Village, first realized he wanted to be a chef at a young age. As the oldest of three children growing up in Washington state, he’d often help his mother, who was handicapped, in the kitchen. “If we wanted to eat, that was required,” he recalls. “The old red-and-white Betty Crocker cookbook was our best friend,” he says of himself and his siblings. “My early teen years were rough, to say the least.
Side Orders: Have your apple a day in a pie
timesfreepress.com — There’s nothing better than an apple straight from the refrigerator good and cold. You can tell just by cutting into it if it’s going to be good. Even the sharpest of knives requires a little pressure when cutting through its flesh. You can feel the difference. The perfect apple is hard, and the flavor is sweet with an edge of tartness. This is autumn season at its best. Mommas always say an apple a day is good for you, and heeding that advice, I eat an apple for lunch six days out of seven.
Side Orders: Have Nutty Caramel Corn ready for nibbling when the nip comes
timesfreepress.com — With August in our rear-view mirrors, we welcome September. In my mind, it’s in the running for best month of the year. I look forward to the first pumpkins, our muscadine grapes maturing on the vine, the first blush of color on our gorgeous mountainsides. It’s a breathtaking time of year. Of course, we want the warm days to stretch out just a bit longer, minus the extreme heat and humidity.
NOLA Inspired Cuisine Headlines at the new Parkway Pourhouse
chattmag.com — With a grand opening just last week, the latest restaurant to Riverfront Parkway, Parkway Pourhouse, brings added life to a new residential space where there is plenty of activity developing. In spite of the connotation a trip to the poor house once rendered, a visit to Parkway Pourhouse will put you in your happy place. “It was an old paint store, not very attractive,” says restaurateur and owner George Lewallen. “Our architects produced an awesome design that flows well with the area.
Side Orders: White sauce puts zest to the test
timesfreepress.com — I’ll be darned if I didn’t miss National Mustard Day. It came and went without more than a whisper. In fact, I wouldn’t have known there was a National Mustard Day if it weren’t for a note I received from Zatarain’s alerting me to the fact. There were no parades, no banners flying — nothing to indicate a salute to one of the nation’s top condiments. National Mustard Day was on Aug. 4, and I was out of town, but the missive from Zatarain’s did come in time for Labor Day.
Meet the Chef: Wine Down’s Marcus Garner says he always knew he belonged in the kitchen
timesfreepress.com — Marcus Garner, chef/owner of Wine Down Bar and professed wine enthusiast, grew up in Springfield, Massachusetts, in a family of foodies. “My dad is a really good cook,” he says, adding that his father, being from North Carolina, brought many Southern dishes and soul food to his family’s Northern table. “I can vividly remember him working multiple pots and pans at once, and it amazed me.
A Michigan Feast: Long before Paris, years in Petoskey figured into Hemingway’s works
timesfreepress.com — If you go The annual meeting of the Michigan Hemingway Society takes place Oct. 5-7 in Petoskey featuring speakers, readings, exhibits and tours of northern Michigan sites where the Nobel Prize-winning author spent his boyhood summers. The theme for this year’s conference is influenced by 2018 being the centennial of Hemingway’s return from World War I. For more information, visit www.michiganhemingwaysociety.org. › Stafford’s Perry Hotel, 100 Lewis St., Petoskey.
Side Orders: Casserole combines eggplant, ground lamb
timesfreepress.com — Until recently, I always thought of eggplant as a vegetable. Come to find out, it’s actually a fruit that originated in the tropics. Unlike most other fruits, eggplant is good fried. It’s good with meats such as beef and lamb. And you wouldn’t dare consume it in its raw state, I don’t imagine. So it’s different from just about every other fruit around, save tomatoes. Fresh eggplants are plentiful summer through fall and come in several varieties.
Side Orders: Amateur cooks have a friend in Julia Child
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press.
Meet the Chef: Camp House’s Daniel Rubino talks favorite spices, favorite meal, favorite food to grill
timesfreepress.com — Daniel Rubino is executive chef at The Camp House. Daniel Rubino is executive chef at The Camp… Photo by C.B. Schmelter /Times Free Press.
Side Orders: My love of cherries blossomed early
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press. Cherries have always been, and always will be, my favorite fruit.
Drawn to the past
timesfreepress.com — July 16th, 2018 by Anne Braly in Breaking News MACKINAC ISLAND, Mich. — It’s 6 a.m. on a Friday morning, and the streets are eerily quiet as I jog along Main Street — Lake Huron to my left and the charming homes of this old island retreat to my right. I don’t have to worry about running in the middle of the street. There are no cars, nor will there ever be. In the distance, there’s a young man with a pushcart making his way down the street on his way for an early delivery at a nearby shop….
Five Star Food Fight Featured Chef Kelley Koppinger
chattmag.com — Last but in no way least, here’s a look at our final featured chef who will be heating things up on market Sunday in hopes of taking home the trophy and, better yet, getting a ticket to participate in the 2018 World Food Championship scheduled of November 2018 in Orange Beach, Ala.
Five Star Food Fight Featured Chef Reed Trimble
chattmag.com — Here’s a look at our next featured chef who will be heating things up on market Sunday in hopes of taking home the trophy and, better yet, getting a ticket to participate in the 2018 World Food Championship scheduled of November 2018 in Orange Beach, Ala. Reed Trimble Like many up-and-coming chefs, Reed Trimble, sous chef at ℹ St. John’s Restaurant, has risen through the ranks, learning from seasoned chefs as he moved from line cook to sous chef.
Five Star Food Fight Featured Chef Burt Brown
chattmag.com — Here’s a look into our next featured chef who will be heating things up on market Sunday in hopes of taking home the trophy and, better yet, getting a ticket to participate in the 2018 World Food Championship scheduled of November 2018 in Orange Beach, Ala.
Five Star Food Fight Featured Chef Tanner Marino
chattmag.com — Here’s a look at another one of our featured chefs who will be heating things up on market Sunday in hopes of taking home the trophy and, better yet, getting a ticket to participate in the 2018 World Food Championship scheduled of November 2018 in Orange Beach, Ala. Come back daily to see who our featured chef will be. Contests like the ℹ FiveStar Food Fight give ℹ Tanner Marino, executive chef at ℹ The Chattanoogan, an opportunity to meet the community and “do what I love.
Side Orders: Blueberries, blackberries ripe for the picking
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press.
Five Star Food Fight Featured Chef Hardin Cowan
chattmag.com — ℹ Chattanooga Market‘s annual ℹ FiveStar Food Fight is a battle of wits, creativity and timing between five local chefs, most of whom are no stranger to tense competitions in the food contest circuit. The fight begins at 11 a.m. on Sunday, July 15th at ℹ First Tennessee Pavilion and this year, it’s all about chicken as the 2018 sponsor is ℹ Springer Mountain Farms.
Side Orders: It’s summer – time for gazpacho
Side Orders: Lemon squares perfect for picnics, parties
timesfreepress.com — For those who are crazy about them, there is no such thing as a bad lemon square. It’s just that some are much better than others. Ever since the first lemon bars came out in the 1940s, cooks have tried to reinvent them, and doing so is akin to reinventing the wheel. What was wrong with the original? Some cooks have added coconut to the crust. Others have tried making them with a graham cracker crust. That, I just don’t get.
Meet the chef: J.R. Crutcher specializes in ‘Southern food, redefined, with a twist,’ at Cafe on the Corner
timesfreepress.com — Gallery: Meet the chef: J.R. Crutcher specializes in ‘Southern food, redefined, with a twist,” at Cafe on the Corner Hands-on experience is essential when learning to cook. And if you want to become a professional chef, you’ll need to pair those skills with a love of cooking that you can’t help but share, says J.R. Crutcher, executive chef at Cafe on the Corner in Lookout Mountain, Tennessee. “I learned from a lot of different chefs,” he says. “It’s an art.
Meet the Chef: Brian Ward accommodates many culinary needs at The Westin
timesfreepress.com — Like many professional and home cooks, Brian Ward started cooking in the kitchen with his momma. “She’s the one who pushed me to follow my passion,” he says. Westin executive chef Brian Ward, center, credits his two closest associates, sous chef Akila Battana, left, and executive sous chef Joseph Beasley, for the success of the food service at the upscale Chattanooga hotel.
Braly: A single-minded focus on finding fun in Dublin
timesfreepress.com — Gallery: A single-minded focus on finding fun in Dublin Generally speaking, when you arrive in a new country you do not expect to see all of the clichés at the same moment, but in Dublin things are completely different. Just a short taxi ride from the airport, the pubs begin to appear. And if you roll down your window when the taxi stops at a red light near the River Liffey, you may hear the sounds of a fiddle and a flute, and your toes may start tapping.
Buzz Worthy-The West Village
chattmag.com — Chattanooga’s West Village is the newest dining destination in town. In comparison to other neighborhoods in the Scenic City known for their food offerings, such as the Northshore and Main Street/Southside, West Village is small—about one city block. But from a taste of Italy and south-of-the-border fare to flavors that are all-American, the one block making up West Village is packed with flavor.
Meet the chef: Andrea Cagle talks catering, presidential dinners and her nursing detour
timesfreepress.com — Andrea Cagle (Photo: Courtney Freeman) Andrea Cagle (Photo: Courtney Freeman) Photo by Contributed Photo /Times Free Press.
Side Orders: Easter menus filled with the goodness of spring
timesfreepress.com — If you’re planning on eating out on Easter Sunday, here are some restaurants that will be serving special menus. It’s not too late to call and make reservations, but do so now, because tables will fill up quickly.
Meet the chef: Adam Marro talks the secrets of Red Sauce
timesfreepress.com — Adam Marro is the chef at Red Sauce on Kent Street in North Chattanooga. Adam Marro is the chef at Red Sauce… Photo by Contributed Photo /Times Free Press.
Side Orders: Fluted cake pan pairs form and function for Lodge
timesfreepress.com — Cast iron is king at Lodge Manufacturing, partly because the 122-year-old South Pittsburg, Tenn., company has never stopped innovating. For those of you who have been hoping to find its very popular fluted cake pan, you’ll jump for joy knowing that it’s back and better than ever. Known for its incredible durability, cast iron — if properly cared for — never diminishes in quality. That’s why so many of us have our grandmother’s — even great-grandmother’s — cast-iron pans.
Certified #1 Here in Chattanooga
chattmag.com — When you’ve committed to an expensive evening out—dining at one of Chattanooga’s top restaurants—knowing that the food you will be enjoying is the best it can be is what you’re after. And having the chef in charge certified by the ℹ American Culinary Federation goes a long way in ensuring that your meal will be a delicious, memorable one.
Side Orders: My favorite coffee cake is moist and crunchy
timesfreepress.com — There’s a reason why coffee cake was given its name. Although it’s good any time of day with its usual cinnamony topping, it’s particularly good first thing in the morning with your coffee. Traditional cakes — those topped with sugary buttercream frosting or an icing made of cream cheese — might be a little too sweet hitting your tastebuds after a good night’s sleep. Coffee cake’s slight reduction of sugar pairs so well with a hot cup of coffee, it’s hard to stop with just one piece.
Side Orders: Freezer marinades are great time-savers for busy cooks
timesfreepress.com — How many times have you found a recipe, thinking it would be great to make for dinner that evening? Your plan: Stop by the store to pick up some meat to take home, then have dinner on the table in no time. But wait. You failed to read the part about marinating the meat for several hours before cooking it. Foiled again. Good planning is the key to most every recipe, and this is where freezer marinades come in handy.
Side Orders: Make chicken noodle soup with orzo
timesfreepress.com — Who doesn’t love to warm up to a good bowl of hot soup on a cold winter’s evening? Even though spring is right around the corner, we still have plenty of cool nights to come, not to mention dreary rainy days, so soup may well be on your radar for the next few weeks.
Meet the chef: Eleven’s Dao Le talks heritage, baseball and Gordon Ramsay
timesfreepress.com — Chef Dao Le Photo by Contributed Photo /Times Free Press. Dao Le credits his family heritage for instilling his love of food.
Side Orders: Dark chocolate is at the heart of a luscious dessert
timesfreepress.com — Scientists have long debated the merits of chocolate, but the latest research suggests that one of our favorite addictions is one of the most healthful foods we can consume. “That’s such a good thing for those who love chocolate,” says registered dietitian Allison Knott. This past fall, a limited study of almonds and chocolate by the American Heart Association found that this tasty combination may help lower cholesterol, as almonds are known to be one of the healthiest nuts on the planet.
Side Orders: Mardi Gras calls for jambalaya
timesfreepress.com — I spent a few days in New Orleans last year, right smack in the middle of Mardi Gras season. While there, I sat in the Zatarain’s factory kitchen and was instructed in the art of making jambalaya, one of my very favorite dishes with flavors and textures that dance to the beat of the Big Easy. With seafood swimming at the back door, chefs in New Orleans invent a myriad of ways to present it, but one of Louisiana’s proudest inventions is without a doubt jambalaya.
Easy Weekend Exploring
chattmag.com — A trip beneath the Earth, deep into the mines at Consolidated Mines, is a tour not soon forgotten as the guide explains the hardships endured by the gold miners in the 1800s. It may be known as home to the first major gold rush in American history, but Dahlonega, Georgia is a gem of a city on many different levels. The Blue Ridge Mountains wrap the town in majestic beauty, offering nuggets of fun, education, history and taste all wrapped up in a romantic getaway or a family vacation.
Side Orders: Asian barbecue a super idea for football watch parties
timesfreepress.com — We are now well-entrenched in the winter season, and with that, Crock Pots have reappeared from their warmer-weather resting places. By this time, you may have used your slow cooker so much, you’ve tired of slow-cooker chicken, pot roast, spaghetti and all those other slow-cooked dinners. As good as they are — and of course, simple since the cooker does most, if not all, the cooking — they do get tiresome meal after meal.
Side Orders: Everything for your plate in a skillet
timesfreepress.com — Anne Braly Photo by Dan Henry /Times Free Press.
Wagyu-Regionally Sourced and Available in Chattanooga
chattmag.com — The Tremont Burger on the menu at Riverview’s Tremont Tavern, as well as at sister restaurants 1885 Grill and FEED Table and Tavern, is a consistent award-winner as Chattanooga’s favorite burger. Now, it’s about to get even better as Tremont, owned by Dustin Choate; 1885 Grill, owned by Miguel Morales; and FEED, owned jointly by both men; prepare to introduce 100-percent, grass-fed Wagyu beef on all three menus by early February.
Side Orders: Homemade brownies revives joyful tradition
timesfreepress.com — Anne Braly Photo by Dan Henry /Times Free Press.
Meet the chef: St. John’s, Meeting Place give Rebecca Barron a chance to be serious, playful with food
timesfreepress.com — Executive chef Rebecca Barron at work in the kitchen at St. John’s Restaurant. Executive chef Rebecca Barron at work in the… Photo by Erin O.
Side Orders: Air fryer earns its place on the counter
timesfreepress.com — Like many of us wanting to watch our weight and cut down on the amount of fried foods we consume, I’ve learned to cut back. But we are Southerners, after all, and we were raised on fried foods. It’s part of our culinary vernacular, and I can’t imagine going the rest of my life without a piece of fried chicken, french fries or fried fish. Maybe even a fried Twinkie, but that may be pushing the envelope a little too far.
Side Orders: What will we be eating this year?
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press.
Side Orders: Peanut butter flavors ham salad
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press. What plans do you have for your leftover Christmas ham? Sandwiches? Maybe a ham-and-cheese omelet?
Nearly 20 local restaurants to be open Christmas Day
timesfreepress.com — Company coming for Christmas, but you don’t want to spend the holiday in the kitchen and miss time with family? Nearly 20 local restaurants will be open on Christmas Day to solve that problem. » Ruth’s Chris Steak House is featuring its Celebration Surf & Turf for Christmas guests, says Stephanie Malinauskas, director of marking and communications. Ruth’s Chris is located at 2321 Lifestyle Way in the Hamilton Place area.
Meet the chef: Feed’s Charlie Loomis talks TV exposure and pursuit of perfect fried chicken
timesfreepress.com — Like many chefs, Charlie Loomis, executive chef at Feed Co. Table & Tavern, learned his trade by working his way around the kitchen and up the ladder. It all started in Leesburg, Va., where, at age 14, Loomis sweated as a fry cook at his local Roy Rogers Restaurant. Then, for eight years, he was employed by a local bakery, South Street Under, where “I worked every position,” he says.
Side Orders: Plenty of places open for Christmas Day dining
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press. For the first time in years, the restaurants at the Bluff View Art District will be closed on Dec. 25.
New Eats Around Town
chattmag.com — Business at ?? Red Sauce is sunny with a chance of meatballs like you’ve never had. There are mushroom-truffle-chicken meatballs, vegetarian meatballs, meatballs with pomodoro sauce and more. It goes without saying, these aren’t your average meatballs, and that’s what restaurateurs Danny and Brittany Alcala were aiming for when they opened their newest restaurant on the Northshore. Their third eatery in Chattanooga, Red Sauce pours on the flavor and takes a turn from their other restaurant ventures.
All in a Fall Day
chattmag.com — Autumn festivals are a traditional way to welcome fall, applauding all the season offers around the South. Treat your family to an adventure by planning a day trip and then choosing a festival to attend—it may even inspire you to embrace a new tradition. Here are a few to think about…CULTUREFEST The diversity of cultures in Chattanooga blanket the city in a quilt of many colors. From music to language, food and dance, ??
Five Star Food Fight Featured Chef: Ben Park
chattmag.com — There’s a certain quintet of culinary genius who will be front and center at ?? Chattanooga Market’s annual Five Star Food Fight , the culminating event of Restaurant Week. Visit their restaurants during Restaurant Week, then come to Chattanooga Market to see them in action. Please come back daily to see all of our featured chefs who will be competing.
Five Star Food Fight Featured Chef: Philippe Gehin
chattmag.com — There’s a certain quintet of culinary genius who will be front and center at ?? Chattanooga Market’s annual Five Star Food Fight , the culminating event of Restaurant Week. Visit their restaurants during Restaurant Week, then come to Chattanooga Market to see them in action. Please come back daily to see all of our featured chefs who will be competing. French cuisine is prized for its sauces.
Five Star Food Fight Featured Chef: Tanner Marino
chattmag.com — There’s a certain quintet of culinary genius who will be front and center at ?? Chattanooga Market’s annual Five Star Food Fight , the culminating event of Restaurant Week. Visit their restaurants during Restaurant Week, then come to Chattanooga Market to see them in action. Please come back daily to see all of our featured chefs who will be competing. ?? The Chattanoogan is one of the city’s largest hotel/restaurant/conference facilities. With 198 hotel rooms, 150 seats in the main dining room, ??
Five Star Food Fight Featured Chef: Cliff Phillips
chattmag.com — There’s a certain quintet of culinary genius who will be front and center at ?? Chattanooga Market’s annual Five Star Food Fight , the culminating event of Restaurant Week. Visit their restaurants during Restaurant Week, then come to Chattanooga Market to see them in action. Please come back daily to see all of our featured chefs who will be competing. “The food scene is an ever-changing universe,” says Cliff Phillips, chef de cuisine at ?? FEED.
Five Star Food Fight Featured Chef: Patrick Halloran
chattmag.com — In a relatively short period of time, Chattanooga has gone from a sleepy river town to one bustling with activity. Our riverfront is vibrant, and our streets are awash with new restaurants, making it one of the South’s top dining destinations. New restaurants have opened from Ooltewah to the Northshore to Chattanooga’s growing Southside, offering ever-changing menus that echo national food trends.
Nearby Sylva offers It All
chattmag.com — Spring is the perfect time to visit Jackson County, N.C. Flowers are in bloom and the trees are greening. It’s an area that’s a feast for the senses. The mountain air is crisp and clean; the magnificent roar of waterfalls is right nearby; and the fun of jumping into a cold mountain stream will take your breath away. It’s an area filled with Mother Nature’s handiwork.
Side Orders: Erlanger CEO relieves stress in the kitchen
timesfreepress.com — Anne Braly Photo by Contributed Photo /Times Free Press. Kevin M.