published Thursday, January 23rd, 2014

Chefs visit for TerraMae anniversary

IF YOU GO

* What: Anniversary Party.

* When: 5:30 p.m. Thursday, Jan. 30.

* Where: TerraMae Appalachian Bistro, inside Stone Fort Inn, 122 E. 10th St.

* Admission: $115.

* Phone: 423-710-2925.

* Website: terramae chattanooga.com.

Reservations are being accepted for a one-year anniversary party at TerraMae Appalachian Bistro that will bring together six chefs from the region. Proceeds from the evening will benefit Siskin Children's Institute.

Set for 5:30 p.m. Thursday, Jan. 30, the event is hosted by TerraMae’s executive chef, Shelley Cooper, whose zest for Appalachian cooking with a flair has taken her all over the world. She trained under noted Southern chef Louis Osteen and has worked in cities ranging from Los Angeles to Memphis to Hawkes Bay, New Zealand.

In her approach to food, Cooper gives old recipes a contemporary twist. Humble fare such as frog legs or chowchow may wind up on a menu with nontraditional pairings such as scallops and Shell Point oysters.

Her guests next Thursday include four chefs with whom she has worked: Bruce Lafone and John Campbell of Asheville, N.C., and Kyle Woodruff and Emily Clary Woodruff of Williamsburg, Va. Also taking part is chef Rebecca Barron of St. John’s Restaurant.

Each chef will have a chef’s table with food and drinks for guests to sample. They will be accompanied by musical performers who represent the personality of each chef’s region.

Admission is $115, with $50 from each ticket, as well as proceeds from a silent auction, going to Siskin.

about Staff Report...

Get breaking news from the Times Free Press on Twitter at www.twitter.com/timesfreepress or by visiting us on Facebook or Twitter at the right:

videos »         

photos »         

e-edition »

advertisement
advertisement

Find a Business

400 East 11th St., Chattanooga, TN 37403
General Information (423) 756-6900
Copyright, Permissions, Terms & Conditions, Privacy Policy, Ethics policy - Copyright ©2014, Chattanooga Publishing Company, Inc. All rights reserved.
This document may not be reprinted without the express written permission of Chattanooga Publishing Company, Inc.