published Wednesday, September 14th, 2011

Braly: Hamilton Place to sponsor food-tasting event on Sunday

Hamilton Place's annual food sampling event happens this Sunday from 7 to 9 p.m. inside the mall. A benefit for the Center for Childhood Cancer at Children's Hospital at Erlanger, Taste of Hamilton Place features foods from area restaurants, caterers and bakeries, as well as live entertainment by local musicians.

Restaurants and other food professionals participating in this third Taste of Hamilton Place come from all around Chattanooga, not just the Hamilton Place neighborhood.

The list includes: Buffalo Wild Wings, Terminal Brewhouse, Salsarita's, P.F. Chang's, Gigi's Cupcakes, Fox and Hound Pub, Macaroni Grill, Moe's, Cafe LeMont, Jason's Deli, Piccadilly, The Melting Pot, Red Robin, Cherry Street Diner, Aji Peruvian Cafe, Fresh 2 Order, Carrabba's Italian Grill, Earth Fare, Beef O'Brady's and The Palms.

That's an impressive list. Tickets are $35 for adults and $10 for children. They may be purchased through Saturday at That's your best bet because if you wait till you get there, tickets go up five bucks. Tickets include all the tastes you want, plus two beverages per person. Enter at the food court.

Speaking of Hamilton Place eateries, I drove past Abuelo's the other day and noticed a sign out front announcing the creation of a lunch menu. It's the first lunch menu the restaurant has ever offered and features a variety of delicious fare, including the Durango Burrito ($5.99); lunch chimichangas ($6.99); Carnita tacos ($9.99) and the excellent Reynosa Salad, like a taco salad without the shell for $8.99.

The south-of-the-border offerings at this chain restaurant explode with flavor. It's one of my favorites. When I'm cooking Mexican at home, I've found this recipe to be a keeper. It's great for when I want a meatless meal or paired with grilled chicken when I want to serve a more substantial dinner.

Chili Rellenos Casserole

2 (7-ounce) cans whole green chile peppers, drained

8 ounces Monterey Jack cheese, shredded

8 ounces cheddar cheese, shredded

2 eggs, beaten

1 (5-ounce) can evaporated milk

2 tablespoons all-purpose flour

1 (8-ounce) can tomato sauce

Heat oven to 350 F. Spray a 9- by 13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk and flour; pour over the top of the chilies.

Bake for 25 minutes. Remove from oven, pour tomato sauce evenly over the top and continue baking another 15 minutes. Sprinkle with remaining cheeses; serve warm.

Email Anne Braly at

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