Chef’s Choice – Just Delizioso

Ever wondered what the chef’s favorite dish is? Wonder no more!

 

by Laura Childers | Photography by Med Dement

 

ChatÓ Brasseríe – Lump Blue Crab Cake and Atlantic Salmon

The Lump Blue Crab Cake  from ChatÓ Brasseríe is the essence of Southern cuisine. No mayonnaise, fillers or breadcrumbs here—100 percent blue crab is pan-seared and served with creole-spiced cornmeal green tomatoes and sweet Georgia Peach coulis. The Atlantic Salmon from ChatÓ Brasseríe is pan-roasted, garnished with tart grapefruit and peppery arugula, and severed atop a bed of orzo with citrus beurre blanc.

 

Porter’s Steakhouse – Porterhouse Crab Cake Oscar

Like all of Porter’s steaks, this prime beef porterhouse is cut in-house and cooked on an infrared oven heating to 1300 degrees to seal in the flavors. This 28-34 oz. cut is garnished with asparagus and one of Porter’s bestselling crab cakes (made from Maryland crab), and served with house-made mustard sauce. Pair it with a nice bold red wine, sit back, and enjoy the moment.

 

Canyon Grill – Rack of Lamb

This special dish from the Canyon Grill uses lamb imported from New Zealand. The lamb is pan seared, then oven roasted and finished with a garlic rosemary cream sauce. Two a la carte sides accompany the entrée seen here—grilled artichoke and Mediterranean cous cous, served cold tossed in a house made marinade. The fresh, earthy artichoke and the cool, crisp palate-cleansing couscous give a nice contrast to the mild game flavor of the meat.

 

Easy Bistro – Harissa Roasted Lamb Sirloin

This fresh dish from Easy Bistro marries classic French ideas with North African spices and flavors. Australian Lamb Sirloin marinated in Harissa oil is seasoned with salt, panroasted and sliced, and paired with sliced local heirloom tomatoes and house-marinated olives drizzled in coriander vinaigrette. The lamb is spicy and rich without being hot, and the tomatoes and olives provide light balance, acidity and richness.

 

St. John’s and St. John’s Meeting Place – Mike Burns’ Heirloom Tomato Salad

Now in its 11th year, the heirloom tomato salad at St. John’s is far-and-away the most popular first course of the summer season. Sliced and dressed tomatoes from local farms are paired with fresh basil, Spanish sherry vinaigrette and grana padano soufflé, made with aged parmesan imported from Italy. The cold, sweet acidity of the tomatoes and vinaigrette is juxtaposed perfectly with the hot creamy, saltiness of the soufflé. C’est Magnifique!

 

212 Market – Eagles Rest 8 oz. Bison Ribeye

This dish from 212 Market is a delicious blend of the savory, tart, crunchy, and smooth, with the rich flavor of bison standing out. Eagles Rest bison ribeye is seasoned and grilled, and paired with salsa verde, garlic corn mashed potatoes, and Chattanooga Brewing Company beer-battered okra. Try the dish ordered rare or medium rare, as bison is lean. All ingredients are local and seasonal!

 

Niko’s – Tandoori Pork Chop

This seasonal dish from Niko’s uses local ingredients in its blend of Eastern and Greek cuisines. Pork chop from Cloudcrest Farm is marinated in Greek yogurt and Tandoori spices and grilled over hard wood, giving it a slightly spicy flavor with a hint of smoke. The entrée is paired with the traditional “Spanakorizo” (Greek-style sautéed spinach and rice), roasted local squash, and cool tzatziki sauce.