Cheese
Sequatchie Cove Creamery is a family run business owned and operated by Nathan and Padgett Arnold and a small team of devoted turophiles. Nathan began working in the vegetable gardens of Sequatchie Cove Farm in 2003, with Padgett soon to follow. Vegetable farming gradually transitioned into animal husbandry alongside Bill Keener, owner of the acreage. Cows became the focus, with a lean towards dairying.
As with so many cheesemakers, Nathan first began making cheese in his own kitchen. French cheeses of the Savoie region quickly became the muse for the first few cheeses Nathan entertained making. A hobby turned passion, Sequatchie Cove Creamery went from dream to reality in March of 2010.
"In 2023, we are partnering with other dairy farmers in the Sequatchie Valley and southeast region to supply us with milk. We are working closely with our farm partners to ensure the highest quality raw material for the cheeses. The quest to produce something truly excellent and unique and to support local agriculture and dairy farmers continues to inspire and motivate us on a daily basis to strive for success."
Bread
Erik Zilen, owner and Head Baker of Niedlov’s Bakery & Cafe, has studied at the Baking Institute in San Francisco for Viennoiserie and fermented sourdough breads. Erik’s drive for the perfect loaf has propelled him to spend time studying the Tartine method. Specifically, how to incorporate ancient wholegrains into naturally leavened loaves that are balanced with a moist crumb and substantial crust.
Erik loves what he does, and it shows in his team. The team is made up of people from all walks of life, from those looking for work after incarceration to seasoned bakers.
"At Niedlov's, we strive to love one another, so that together we can make beautiful bread for our community. At Niedlov’s we understand the ripple effect of our everyday decisions and how our actions need to intentionally strengthen the fabric of the place we live. For us, this means having a relationship in the market with the people who grow our food and offer local goods and services."
Starter Course
Sujata is a self-taught chef and go-getter who turned her dream into reality by opening her very own modern Indian restaurant less than two years back.
She's all about showing that Indian food is way more than just naans, biryani, and chicken tikka masala. Her mission? To shake up and broaden what people think Indian food is all about.
At her spot, you'll get a taste of the real deal – a bunch of awesome Indian flavors, cooking techniques, and ingredients, all given a contemporary twist. She’s not just serving up amazing meals; she's on a mission to teach her customers about the amazing variety of Indian cuisine, taking them way beyond the usual favorites. Thanks to her dedication to top-notch cooking and learning, her place has quickly become a hit for anyone wanting to dive deep into the authentic tastes of Indian cuisine.
On Tap
The finest German-style beer in the southeast flowed from the taps of the Chattanooga Brewing Company at the turn of the 20th century. Nearly a hundred years later, two crafty engineers brought together by their mutual love for beer endeavored to brew something great in the city they love.
"Today, we continue to celebrate the pints poured before us, all while brewing a line of classic and specialty beers. We pride ourselves on serving food that’s as intentionally crafted as our brews, using locally-sourced ingredients whenever possible. Visit us in Chattanooga’s historic Southside and taste for yourself."
Soup
"I am the Executive Chef at The Edwin Hotel. I directly oversee both Whitebird and Whiskey Thief. I started working at The Edwin Hotel almost two years ago. Before that I spent the last 16 years in hotels moving around from Colorado, Wisconsin, Kentucky, Ohio, New York, and New Hampshire. Since being in Chattanooga I have competed in the holiday market's Lodge Cast Iron Competition where I was able to bring home the win in 2021 and 2022.
Over the past two years I have been able to be creative with our food menus. Having the ability to source local ingredients and having relationships with local farmers is key to our operation. We are able to get in new ingredients each week and have the ability to showcase the best in-season ingredients. I am very excited to be at the farm this year to cook with everyone and highlight a little of what we do here in Whitebird."
Salad
Chef Joe Milenkovic Jr. has always had a passion for the culinary industry. Starting his career in restaurants at a young age in Delray Beach, FL, Chef Joe went on to pursue his career in New York and began working under Simone Bonelli, formerly of Osteria Francescana. Moving into a new role at Hearth, Milenkovic earned the title of Sous Chef. After expanding his culinary techniques operating underneath Chef Marco Canora for three years, Chef Joe honed in on all things pasta at Michael White’s Michelin Star Italian restaurant, Marea.
Making a decision during the COVID-19 pandemic, Chef Joe chose to relocate to Chattanooga, TN, where he craved to bring an approachable yet unique cuisine to the area. Chef Joe is now the Chef De Cuisine at Easy Bistro & Bar, working alongside Chef Erik Niel creating an extraordinary experience for all those who dine.
Easy Bistro & Bar is one of the most well-regarded restaurants in Chattanooga, TN. Since opening in 2005 by husband-and-wife team Erik and Amanda Niel, Easy has evolved continually, and in May 2020, the restaurant reopened in a brand new space in Chattanooga’s West Village neighborhood.
Cocktail
The Rosecomb is a 21+ neighborhood bar, influenced by Tennessee and Mississippi cultures. You’ll find us at 921 Barton Ave in a 1920’s cottage, nestled in the historic Riverview neighborhood.
We believe that hospitality is a sincere exchange between two folks and we work our hardest to provide authentically kind and efficient service for all of our guests.
We serve Appalachian inspired dishes, craft cocktails, unique wines, and the best beers we can find. All of our dishes either are, or can be made Gluten Free, and while we definitely love spirits, we take great pride in our NA cocktail program as well
Entrée 1
Mac's Kitchen & Bar is the first restaurant by Chef Brian McDonald and Jessica Revels, located just outside downtown Chattanooga. Mac's is a new southern restaurant with a hyper-seasonal locally-sourced menu with a curated wine and cocktail list. This tapas-style dining experience is all designed to be shared with friends and family.
Chef Brian McDonald believes in the connection between the land, the people who tend to it, and the community it nourishes, from seed to table.
Find Mac's Kitchen & Bar at 313 McFarland Ave., Rossville, GA. (Housed in Flora de Mel Meadery).
Entrée 2
"Life took me in many directions, in 2016 I decided I wanted to pursue culinary. It truly became an obsession and took over my life, I was fortunate enough to work under Khaled Albanna (of Calliope) who really showed me the ropes and guided me through this crazy industry. In the past 7 years I've realized cooking for me just isn't cooking, it's my love language and something I will cherish forever."
The Common House mission is simple: to be a hub for people of all backgrounds to socialize, learn, and grow. From Charlottesville to Chattanooga, they seek to truly immerse their members into the communities they call “home” — whether through their locally-sourced fare, programming with local leaders and talent, or through the space itself. Above all, their aim is to create a space in each of our communities where all are welcome, and where inclusivity is championed.
Entrée 3
Kenyatta Ashford, a native of New Orleans, developed a passion for food as a child. After a career in teaching and coaching, he returned to his culinary roots, attending the Culinary Institute of America and studying in culinary institutions in New York, Rhode Island, and Louisiana
Furloughed during the pandemic, he launched Neutral Ground, a restaurant in Chattanooga's Proof Incubator, reflecting his Afro-Creole heritage. The menu features dishes inspired by his ancestors from West Africa and New Orleans, such as bean and rice dishes, po'boys, and yakamein.
Kenyatta was recently crowned Food Network’s Chopped champion and has been featured in several publications. He's committed to providing pathways for emerging culinary leaders into the industry.
Digestif
Sarah McCallie brings more than ten years of culinary experience to her role as Head Chocolatier. With an early background in competitive cooking she has crafted delicacies for restaurants which have been venerated in The New York Times, Southern Living and others. She has been a focused student and mentor of her craft since her teenage years.
Over the past two years Sarah intensified her dedication in the realm of chocolate, leveraging her profound understanding of flavor profiles and her unwavering passion for the art to elevate Cocoa Asante to new heights. As the driving force behind our artistic chocolate creations, she is responsible for bringing the majority of our innovative flavor offerings and design to an audience seeking to pique their interest as well as their palate.
Dessert
Chef Jessica Revels is a Chattanooga native who grew up around traditional southern cuisine and found her passion for pastries in 2013 after culinary school.
For the past 7+ years, she has been the Pastry Chef at Bread & Butter in Chattanooga and is now a Co-Owner and Pastry Chef of Mac’s Kitchen & Bar in Rossville, GA.
Coffee
Be Caffeinated was built on simple foundations: create a fun and engaging work environment. Do the right thing. Work with and support as many small businesses as possible.
These foundations have produced two drive-thrus and a roaster, and Chris and Doug are growing that culture with the best team possible. Their business mantra sums up their desire for their customers and employees: Be Happy. Be Caffeinated.
2024 Mistress of Ceremonies
Briana is the mother of a 6th Grader at the Chattanooga School for the Arts and Sciences - GO PATRIOTS! She is also an entrepreneur, disability advocate, gardener, and of course a proud foodie. The daughter of a US Army Veteran, she spent her early years traveling base to base country to country solidifying her passion for exploration. She started Chatt Taste Food Tours with the help of 2 friends/ foodies who also have a love for the spirit of Chattanooga and wanted to showcase it’s transformation through a culinary lens.
Lou Wamp &
Lou Wamp & Bluetastic Fangrass provides instrumental prowess showcasing both traditional and original material based in bluegrass, swing and swampy blues. From haunting to barn-burning, the group features Lou Wamp’s dobro and slide talents plus a band of players that can go there with him. Wamp is a 30+ year veteran of the bluegrass stage, having toured with such nationally known acts as James Monroe & the Midnight Ramblers and Blue Moon Rising. Wamp’s band of hot pickers also includes Brad Frazier on lead vocals and guitar, the legendary Jim Pankey on banjo, fiddlers Owen Saunders and Meredith Goins, 3-time National Flatpicking Champion Roy Curry on lead guitar, and Lynn Wamp rockin’ the bass. It’s a slightly dyslexic look at Fantastic Bluegrass. And if it’s true that “there’s no money above the fourth fret,” then these guys are bound for the poorhouse, but it’ll be a wild ride!