Web Exclusive

The staff at the Pickle Barrel demonstrates how to make one of their popular drinks.

  • Oct. 15th, 2009  |
  • Comment  |

Coffee Crafters owner Kent Baumhover demonstrates how to prepare a turkey sandwich with artichoke Parmesan spread.

Bartender Katie Clark at the Blue Plate demonstrates how to prepare one of the restaurants popular mojitos.

  • June 25th, 2009  |
  • Comment  |

Lincoln Meredith with Northshore Grille demonstrates how to prepare pan seared Picketts farm raised trout with a seafood risotto tomato beurre blanc.

A Q&A with lead vocalist/guitarist Hardy Morris and bassist Brantley Senn.

Bartender Ivy Austin at P.F. Chang's China Bistro demonstrates how to prepare one of the 12 signature cocktails.

Josh Pond, a sandwich maker at River Street Deli, and owner Bruce Weiss, demonstrate how to prepare a traditional grilled rueben.

Bartender Savas Kyriakidis at The Acropolis Four Star Grill demonstrates how to prepare two of the restaurant's popular mixed drinks.

Recently, Greenlife began making sausage in-house, using recipes from Greenlife chef Charlie Loomis. The entire production is homegrown, with meats from Sequatchie Cove Farm, spices from Alchemy Spice Co. and herbs from the Greenlife garden.

Prep cook Starr Shaffer at Lillie Mae's Place prepares catfish, fried corn, hushpuppies and slaw.

videos »         

photos »         

e-edition »

advertisement
advertisement

Find a Business

400 East 11th St., Chattanooga, TN 37403
General Information (423) 756-6900
Copyright, Permissions, Terms & Conditions, Privacy Policy, Ethics policy - Copyright ©2014, Chattanooga Publishing Company, Inc. All rights reserved.
This document may not be reprinted without the express written permission of Chattanooga Publishing Company, Inc.