Specialties from 19 of the area's most celebrated restaurants. All in one place. With wine pairings.
It's enough to make a diner come Uncorked!
Which is exactly the goal of the Chattanooga Symphony & Opera's new fundraiser, to be held Saturday, May 31, at Renaissance Park.
Area residents who remember Bella Sera, a former spring fundraiser for Chattanooga Endeavors, will know how this works. Guests mingle on the banks of the Tennessee River for wine tasting and fine cuisine -- this time with music by Chattanooga Symphony & Opera musicians, among others. Think of it as Wine Over Water beside the water or Taste held out of doors.
A silent auction during the evening will include trips, gourmet wine and food experiences, spa packages and artwork.
Festivities will go on rain or shine. A souvenir wine glass is included with each ticket.
IF YOU GO
■ What: Uncorked!
■ When: 6:30-10 p.m. Saturday, May 31.
■ Where: Renaissance Park.
■ Admission: $60 general admission ($100 VIP tickets are sold out).
■ Phone: 423-267-8583.
■ Website: www.ChattanoogaSymphony.org/uncorked.
■ Note: ID required for admission.
■ 6-7 p.m. CSO Principal Harpist Caroline Brown Hudson at Entrance Pavilion
■ 6:30-9 p.m. Ben Friberg Trio in VIP Tent
■ 6:30-7:30 p.m. CSO String Quintet on Main Stage
■ 7:30-8:30 p.m. CSO Wind Quintet on Main Stage
■ 8:30-10 p.m. Dexter Bell Trio on Main Stage
ON THE MENU
■ 212 Market: Warm vanilla bread pudding with caramel and Chattanooga Whiskey Sauce
■ 1885 Grille: Smoky BBQ Chicken Salad with iceberg lettuce, chipotle-buttermilk dressing, roasted corn and Vidalia Salsa, paired with Starborough Sauvignon Blanc
■ Blue Orleans: New Orleans Jambalaya with chicken and andouille sausage, paired with Mirassou Riesling Monterey 2012
■ Bluewater: Pappas Al a Brauas With Duck Confit (a roasted potato dish in a smoky pepper sauce with duck that has been slow-cooked and drizzled with a citrus demi glaze), paired with Martin-Codax Albarino 2011
■ Chatta-Cakes: Sugar cookies with musical notes, cheese straws, Raspberry Almond Thumbprints and Symphony Brownies
■ Chattz Coffee: Iced French roast and decaf Ethiopian brewed coffees
■ Community Pie: Raw kale salad mixed with sliced almonds, cranberries, parmesan cheese and Champagne vinaigrette, paired with Apothic Rose 2013
■ Dipped Fresh: Chocolate-dipped strawberries, grapes and bacon, macaroons and Key lime tarts
■ Enzo's Market: Bread assortment
■ FoodWorks: Chili-lime crab salad in a blue corn tortilla cup and Cuban arepas (citrus-braised pork, ham, pickle, spicy mustard, Swiss cheese with roasted jalepeno aioli), paired with Edna Valley Sauvignon Blanc 2012
■ Kitchen at Union Square: Tapas Tuna (seared ahi tuna on a bed of udon noodles with ponzu sauce, white and black sesame seeds), paired with Da Vinci Pinot Grigio 2012
■ Milk & Honey: House-made gelato
■ Porter's Steakhouse: Lamb Lollipops with balsamic blackberry sauce, paired with Rancho Zabaco Zinfandel Heritage Vines 2012
■ Ruth's Chris Steak House: Filet Mignon Sliders (sliced tenderloin of beef served on fresh yeast roll with homemade horseradish sauce), paired with Louis Martini Cabernet Sauvignon Son 2012
■ St. Johns Restaurant/St. John's Meeting Place: General John's Quail with a beet-strawberry mostarda, paired with MacMurray Ranch Pinot Noir Central Coast 2012
■ Taco Mamacita: Chips, salsa and guacamole
■ Tremont Tavern: Mini Beef Wellington with fermented summer vegetable slaw and peppercorn reduction, paired with Carnivor Cabernet Sauvignon 2012
■ Tupelo Honey: Shrimp & Grits (fresh jumbo shrimp served over goat cheese grits with roasted red pepper sauce), paired with William Hill Chardonnay N Coast 2012
■ Urban Stack Burger Lounge: Grilled chicken wings served with Bourbon Street BBQ Sauce or Smokin' Hot Style Sauce, paired with Alamos Red Blend 2012