Chattanooga’s James Beard Award-Nominated Chefs

Rebecca A Barron

Rebecca A. Barron has always known she wanted to be a chef. As a girl, she watched chefs such as Julia Child and Jacques Pepin prepare food on television and fell in love with the craft. Barron jokes, “I was a very hungry child, and once I realized I could cook my own food, I was thrilled.”

Barron began working in kitchens at 16 years old, gaining experience from a range of establishments, from a pizza chain to a bookstore café, before transitioning to fine dining as a chef at St. John’s Restaurant. Now 25 years into her career, Barron works as the culinary director for fellow James Beard Award nominee Daniel Lindley at his restaurants Alleia, 2nd American, and 5th & Taylor.

All of this hard work has not gone without recognition. Barron says “it was thrilling” to be nominated for a James Beard Award in 2019, explaining, “I had worked towards that for a long time and it felt really special to be recognized.”

As a chef, Barron leans into inspiration sparked by the seasons as well as her international travels. “Seeing how other people cook and prep has brought me endless inspiration,” she shares.

Barron advises aspiring chefs that receiving and giving feedback fuels great food, adding, “A great chef is willing to do the things that they ask other people to do, as well as being a great teacher. One of my first mentors taught me that to be a great teacher, we must first be able to teach ourselves.”

What began as childhood enthusiasm for cooking has evolved into a deep devotion to the craft. “I am relentlessly consumed by a passion for food and restaurants,” says Barron. “I love making a great dish and being able to serve that to someone who appreciates the love and care that went into making it.”

Chilled Crab and Avocado Soup

Rebecca A. Barron

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Course Appetizer

Cuisine American

Servings 1 qt.

Ingredients

  

For the cucumber-herb liquid

• 1 English cucumber chopped
• do not peel
• 1 poblano pepper seeded
• and chopped
• 1 jalapeño pepper seeded
• and chopped
• 1 green apple peeled, cored,
• and chopped
• 1 green tomato chopped
• Stems of 1 bunch of asparagus
• peeled and blanched save the tips + a few extra spears for garnish
• 1 avocado
• 1 Tbsp. cilantro chopped (no large stems)
• 2 Tbsp. parsley chopped (no large stems)
• 1 Tbsp. white shoyu white soy sauce
• 1 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. sesame oil
• 1 Tbsp. honey
• Dash of tabasco
• ½ tsp. black pepper
• 1 tsp. salt
• 2 cups water

For the avocado purée

• 1 avocado
• 1 Tbsp. lime juice
• 1 tsp. salt
• 2 Tbsp. cilantro chopped (no large stems)
• 2-4 Tbsp. water

For the picked gulf crab

• 1.5-1.75 oz. picked gulf crab per serving
• Salt and black pepper to taste
• Olive oil for dressing
• Lemon for dressing

For the garnish

• Poblano diced
• Cucumber diced
• Radish diced
• Asparagus tips blanched
• Maldon salt to taste
• Asparagus spears for garnish

Instructions

 

• To make the cucumber herb liquid, mix together all ingredients and then blend and strain. Add more salt and pepper if needed. Set aside in fridge while preparing other ingredients.
• For the avocado purée, blend all ingredients until very smooth, adding more salt if needed, then place in a pastry bag.
• Season picked gulf crab with salt and black pepper, olive oil, and lemon.
• To assemble, use a small glass bowl and a ring mold. Add avocado purée on the bottom, then poblano, cucumber, radish, and seasoned crab. Press gently into the mold.
• Remove mold and top with asparagus tips and Maldon salt.
• Scatter some asparagus spears around the side.
• Place 4 oz. of cucumber-herb liquid along with some drops of olive oil in a pitcher to pour tableside.

Notes

“I love chilled seafood dishes, and I am obsessed with green juices. This sort of marries my love of both. It has an avocado mousse on the base with diced radish, poblano peppers, asparagus, and cucumbers. Topped with seasoned crab, we then pour the chilled soup tableside.” – Rebecca A. Barron

Keyword Avacodo, chilled soup, Crab, Soup

Wesley True

When Wesley True took a job placement test in his early 20s, one of the top recommendations was “chef,” a result that caught his eye and foreshadowed a successful, decades-long career.

This predicted aptitude would prove correct, as True graduated from the Culinary Institute of America and went on to work in restaurants of celebrity chefs such as Bobby Flay and Gordon Ramsay, as well as Michelin-starred kitchens in New York City.

Ready to start a restaurant of his own, True opened TRUE in Mobile, Alabama, where he earned a reputation as one of the top chefs in the region, as well as two James Beard Award nominations. His impressive resume also includes appearing on cooking competition shows, “Top Chef” and “Beat Bobby Flay.”

True moved to Cleveland, Tennessee, in 2020 and established Inman Social, a fine dining restaurant that takes a contemporary approach to authentic Italian-American cuisine. As executive chef, True draws inspiration from his Italian heritage, Southern upbringing, and experience working in Michelin-starred restaurants. The result of this blend of influences is a creative, curated menu where each dish has a story to tell.

Having grown up in Alabama and Louisiana on the Gulf Coast, it’s no surprise that seafood is True’s specialty. However, when it comes to his style, he admits, “It depends on the dish I’m creating.” In addition to traditional Italian dishes, Inman Social’s menu includes creative takes on other nations’ cuisine. He references a salmon nigiri dish, explaining how he imagined, “If I was a sushi chef and I had to move to Italy … how would I make sushi?”

Even after 27 years as a chef, True says that “the learning never stops,” and is passionate about using his experience to help equip his staff to succeed in the industry and, he hopes, open restaurants of their very own one day.

Fresh Oysters With Whipped Horseradish and Cocktail Mignonette

Wesley True

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Course Appetizer

Cuisine American

Servings 1 Serving

Ingredients

  

For the whipped horseradish (Yields 4 cups)

• 400 g heavy cream
• 100 g horseradish prepared
• 7.5 g salt
• 3 g cream of tartar

For the cocktail mignonette (Yields approx. 2 ¾ qts.)

• 900 g Bloody Mary mix
• 400 g tomato minced
• 280 g red onion minced
• 900 g lemon juice
• 20 g salt
• 20 g Worcestershire sauce
• 20 g sugar

For the fresh oysters (Yields 1 serving)

• 6 Blue Point oysters
• 3 Tbsp. cocktail mignonette
• 3 Tbsp. whipped horseradish
• 1 saltine cracker for topping
• Lemon wedges for servin

Instructions

 

• To make the whipped horseradish, whip all ingredients until soft peaks form. Place in a piping bag before adding to oysters.
• To make the cocktail mignonette, add all ingredients to a quart-sized container and mix thoroughly.
• To assemble, shuck all oysters, then place on ice.
• Place ½ tablespoon of mignonette on each oyster.
• Place ½ tablespoon of whipped horseradish in the middle of each oyster.
• Break the saltine cracker into six pieces, then place each piece on top of the whipped horseradish. Serve with lemon wedges.

Notes

“The origins of this dish trace back to my mid-20s when I worked at two Michelin-starred Aquavite in New York City. The original dish I crafted while working on the Amuse station was celery sea foam, whipped celery root, and cucumber mignonette. At Inman Social, it evolved into a Bloody Mary mignonette with whipped horseradish, a modern take on classic cocktail sauce, horseradish, and saltines. This version is a nod to what we put on oysters in the Gulf Coast, where I grew up.” – Wesley True

Keyword Cocktail, Miguonette, oysters, Whipped Horseradish

Erik Niel

It wasn’t until college that Erik Niel discovered the desire to become a chef. “Some friends and I started hosting dinner parties, which I greatly enjoyed. It sparked the idea of working in a kitchen, and the rest is history,” Niel recalls. Pursuing this newfound interest, Niel began spending his summers in kitchens, and after committing to culinary school in 2000, says he “never looked back.”

Over two decades later, Niel continues to fuel his passion for the culinary arts as a restaurateur and chef at Easy Bistro & Bar, Main Street Meats, and Little Coyote – local restaurants specializing in French cuisine, locally butchered meats, and smoked barbecue, respectively.

However, keeping multiple restaurants running smoothly isn’t a job done alone. “Everyone that works at all three restaurants, present and past, drives me to work hard and find ways to be better every day,” says Niel.

People are also a crucial part of what inspires Niel’s culinary creations. “I draw inspiration from the chefs I’ve worked with, past and present. To create collaboratively with others is my favorite thing to do in a kitchen,” he explains.

To those considering a career in the culinary field, Niel lists perseverance, curiosity, and talent as important qualities of a great chef and notes it’s always important to pay attention to and care about what’s happening around you in the kitchen.

Niel’s own embodiment of these traits was recognized in 2016 and again in 2017, when he received nominations for a James Beard Award. He reflects, “To be acknowledged by a group as prestigious and important as the James Beard Awards is humbling. It takes an enormous amount of work and perseverance to be in that position, and to receive it was a great honor.”

Marinated Summer Tomatoes

Erik Niel

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Course Side Dish

Cuisine American

Servings 1 Cup

Ingredients

  

For the tomato pie crust

• 242 g all-purpose flour
• 5 g salt
• 160 g butter cubed and softened
• 3 Tbsp. ice water + extra if needed
• 80 g shredded cheddar cheese

For the herbed fromage

• 20 oz. Kenny’s Fromage Blanc
• ½ tsp. salt
• Pinch of white pepper
• ½ cup chopped herbs mix of dill, parsley, tarragon, chives, and chervil

For the oven-roasted tomatoes

• 4 lbs. tomatoes
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 Tbsp. thyme minced
• 1 Tbsp. rosemary minced
• 2 tsp. salt
• Pinch of white pepper

For the toppings:

• 8 oz. Grana Padano cheese
• finely grated
• 1 cup chiffonade basil

Instructions

 

For the tomato pie crust

• Make the dough in a mixer by starting with the flour and salt, then adding in butter and mixing.
• Then, add just enough ice water to bring the dough together, and add cheese.
• Roll the mixed dough into a ball and refrigerate until firm.
• Then, divide the dough into 4 little balls.
• Thinly roll out each piece of dough between two sheets of wax paper into about 9-inch circles.
• Cut out 8.5-inch circles and press into 6-inch pie pans, poking the bottom with a fork.
• Top with parchment paper and baking beans and bake in a convection oven, low fan, at 350° for about 18-20 minutes.
• Set aside to cool.

For the herbed fromage

• Whip all ingredients together in a stand mixer until well combined. Set aside.

For the oven-roasted tomatoes

• Slice tomatoes into wedges and mix with all other ingredients in a large bowl.
• Then, place tomato wedges on a roasting rack and roast in oven for about 30 minutes at 350°.
• Set aside.

For assembly

• Preheat oven to 375°.
• To build the pies, press about 4 ounces of the herbed fromage into the bottom of each pie and top with the roasted tomatoes, crushing them gently with your hands.
• Then, bake pies in preheated oven until hot, about 6-8 minutes.
• Take out and slice each pie into 4 wedges, then top with grated cheese and chiffonade basil.

Notes

“As I have aged and evolved as a chef, I find the simple pleasures more and more invigorating and meaningful. A simple side dish of well-prepared ripe summer tomatoes can be its own meal with a fresh baguette or corn tortillas. It can also be a wonderful accompaniment to any meat you would like beside it. Simple, elegant flavors. I particularly like this with a few slices of smoked brisket.” – Erik Niel

Keyword marinated tomatoes, summer, tomato

Photo Courtesy of Daniel Lindley / By Tim Cofield

Daniel Lindley

Thirty years working in any industry will impart no shortage of skill and wisdom, and this is certainly the case for chef Daniel Lindley. It all began when he was 18 years old, preparing meals for a large crew of medical volunteers on a hospital ship. After this experience working with food and serving others, Lindley was sure he wanted to be a chef.

Lindley’s love for developing dishes and providing great service has only grown since and resulted in a decorated career as a chef and restaurateur in Chatta-nooga and beyond. “I really enjoy serving people and seeing them experience joy from what we offer,” Lindley shares.

When it comes to the cuisine he offers, Lindley looks both near and far for inspiration. “What I like best about working with food is the wide variety that can be found in all of the different ethnicities. Some of my favorites include Indian, Italian, and Mexican cuisine. I am also very passionate about developing my interpretation of American cuisine,” he explains.

Lindley owns and operates restaurants Alleia and 2nd American in Chatta-nooga and 5th & Taylor in Nashville.
At Alleia, Lindley replicates rustic Italian dining, while the latter locations celebrate authentic American cuisine. At all of his restaurants, Lindley puts a focus on quality: “I am drawn to working with both excellent and seasonal ingredients and try to emphasize strong, timeless technique.”

The care that Lindley has put into his culinary career has yielded an impressive six James Beard Award nominations. “It’s nice, of course, to be recognized by a prestigious organization like the James Beard Foundation,” acknowledges Lindley.

While Lindley notes that being a chef comes with long hours and hard work – and advises aspiring chefs to develop a strong work ethic alongside their culinary skills – his career is proof that pursuing one’s passion is well worth it.

Tomato Pie

Daniel Lindley

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Course Appetizer

Cuisine American, French

Servings 4 (6 In.) Pies

Ingredients

  

For the tomato pie crust

• 242 g all-purpose flour
• 5 g salt
• 160 g butter cubed and softened
• 3 Tbsp. ice water + extra if needed
• 80 g shredded cheddar cheese

For the herbed fromage

• 20 oz. Kenny’s Fromage Blanc
• ½ tsp. salt
• Pinch of white pepper
• ½ cup chopped herbs mix of dill, parsley, tarragon, chives, and chervil

For the oven-roasted tomatoes

• 4 lbs. tomatoes
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 Tbsp. thyme minced
• 1 Tbsp. rosemary minced
• 2 tsp. salt
• Pinch of white pepper

For the toppings

• 8 oz. Grana Padano cheese finely grated
• 1 cup chiffonade basil sliced very thinly

Instructions

 

For the tomato pie crust

• Make the dough in a mixer by starting with the flour and salt, then adding in butter and mixing.
• Then, add just enough ice water to bring the dough together, and add cheese.
• Roll the mixed dough into a ball and refrigerate until firm.
• Then, divide the dough into 4 little balls.
• Thinly roll out each piece of dough between two sheets of wax paper into about 9-inch circles.
• Cut out 8.5-inch circles and press into 6-inch pie pans, poking the bottom with a fork.
• Top with parchment paper and baking beans and bake in a convection oven, low fan, at 350° for about 18-20 minutes. Set aside to cool.

For the herbed fromage

• Whip all ingredients together in a stand mixer until well combined.
• Set aside.

For the oven-roasted tomatoes

• Slice tomatoes into wedges and mix with all other ingredients in a large bowl.
• Then, place tomato wedges on a roasting rack and roast in oven for about 30 minutes at 350°.
• Set aside.

For assembly

• Preheat oven to 375°.
• To build the pies, press about 4 ounces of the herbed fromage into the bottom of each pie and top with the roasted tomatoes, crushing them gently with your hands.
• Then, bake pies in preheated oven until hot, about 6-8 minutes.
• Take out and slice each pie into 4 wedges, then top with grated cheese and chiffonade basil.

Notes

“This is a lovely version of a regional favorite. It is wonderful and casual to share with friends as an appetizer. Each component that we use is refined and delicious. When the components come together, they create an exceptional version.” – Daniel Lindley

Keyword Pie, tomato, tomato pie