Joyce Ballard, executive chef on the Delta Queen, holds the finished plate after demonstrating how to make her recipe for shrimp and grits. The dish is one of the items that will be on the menu for Thanksgiving at the restaurant, located onboard the historic paddlewheel docked on the Tennessee River at Coolidge Park in downtown Chattanooga.
Joyce Ballard, executive chef on the Delta Queen, holds the finished plate after demonstrating how to make her recipe for shrimp and grits. The dish is one of the items that will be on the menu for Thanksgiving at the restaurant, located onboard the historic paddlewheel docked on the Tennessee River at Coolidge Park in downtown Chattanooga.
Photo by John Rawlston .
published Tuesday, November 22nd, 2011
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When it comes to the presentation of the dishes in the Delta Queen's Paddlewheel Restaurant, Joyce Ballard is a stickler.

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