Seasonal Dishes from Chattanooga Restaurants

(Above) Photo by Emily Pérez Long

The Chef’s Choice

Events with Taste  |  La Cabriole  |  Rodizio Grill  |  Totto Sushi & Grill

 

specialty skewers tomahawk steak, bone-in pork chop, and filet mignon from Rodizio Grill

Rodizio Grill – Specialty Skewers

Tomahawk steak, bone-in pork chop, and bacon-wrapped filet mignon, served with feijoada, pão de queijo, and tomato salad topped with balsamic vinegar

Photo by Rich Smith

 

Chef Lilian Correa headshot

“Simple, delicious, and notably tender cuts of Tomahawk steak, bone-in pork chop, and bacon-wrapped filet make for a perfect winter meal at Rodizio Grill Hamilton Place.”

– CHEF LILIAN CORREA

 

 

 

 

 

 

 

Hamachi Yellowtail Platter from Totto Sushi and Grill

Totto Sushi & GrillHamachi (Yellowtail) Platter

Yellowtail sashimi, seared yellowtail nigiri, yellowtail maki, and a Hamachi Roll (yellowtail, cucumber, scallion/yellowtail, avocado, hot sauce, and Goma sauce)

Photo by Rich Smith

 

Chef Shawn Lee Headshot

“Hamachi (yellowtail) is a fairly fatty fish with a rich but light, slightly sweet taste and numerous health benefits. When paired with rice and seaweed, it creates a highly nutritious and well-balanced meal.”

– CHEF SHAWN LEE

 

 

Not Your Mama's Green Bean Casserole from Events with Taste

Events with Taste – Not Your Mama’s Green Bean Casserole

Blistered green beans, creamy wild mushrooms, and crispy shallots

Photo Courtesy of Maycreate

 

Michelle Huffman, owner of Events with Taste, headshot

“I just love that ‘quintessential’ Thanksgiving dinner – turkey, dressing, sweet potatoes, green bean casserole, corn, cranberry sauce … all the things! It is such a comforting soulful menu. Why do we only make it at the holidays?”

– OWNER MICHELLE HUFFMAN

 

 

 

Salmon Gravlax from La Cabriole French Restaurant

La Cabriole French Restaurant – Salmon Gravlax

Filet of salmon cured with salt, sugar, and fresh dill, served finely sliced with capers, caviar, or your choice of condiments

Photo by Emily Pérez Long

 

Chef Philippe Gehin headshot

“This dish originated from the cold fjords of Norway where salmon is abundant. The Vikings found a method of preservation by curing and burying it under the sand. It is a festive complement to traditional holiday meals.”

– CHEF PHILIPPE GEHIN

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