Annual Food & Drink Issue
When you’re out for a night on the town, the bartender may ask, “Shaken or stirred? On the rocks or neat?” But in these local Chattanooga kitchens, you can enjoy your favorite spirits by the spoonful. Varieties of whiskey, tequila, and beer give these recipes a special oomph in the flavor department. Enjoy these spirituous treats and remember – cook responsibly.
Photography by Sarah Unger
Dave Polisky, East Brainerd
“A friend from Minnesota showed me this dish he served at his restaurant. I love to smoke and grill meats, and these mushrooms go with steak, chicken, or pork. The fire from the Jack Daniels is really fun for entertaining friends and making a statement that dinner is about ready to eat.”
Melt butter in a pan over high heat. Add mushrooms, garlic, and shallot.
Cook on high heat 10-15 minutes.
Add one shot of Jack Daniels, and light immediately with a long-handled lighter.
Cook for another 3-5 minutes.
Add fresh parsley, salt, and pepper if desired.
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