published Thursday, May 29th, 2014

UnCorked!

CSO plans a wine, food party in the park

Foods served at Uncorked! will be paired with wines matched to each culinary creation.
Foods served at Uncorked! will be paired with wines matched to each culinary creation.
Photo by Contributed Photo /Chattanooga Times Free Press.

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.

MUSIC SCHEDULE

■ 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

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