Chattanooga Now Masterpiece Experience wine dinner tonight at 212 benefits WTCI - May 22

Chattanooga Now Masterpiece Experience wine dinner tonight at 212 benefits WTCI - May 22

May 22nd, 2014 by Staff Report in Chattnow Dining

Chattanooga PBS station WTCI-45 will present an evening so elegant that organizers have dubbed it a Masterpiece Experience, much like the station's preeminent programming.

"The menu for this year's event is a masterpiece very similar to our highly acclaimed British dramas 'Downton Abbey,' 'Sherlock' and 'Mr. Selfridge," promises Paul Grove, president and CEO.

The wine dinner, scheduled from 6 to 9 tonight, May 22, will be held at 212 Market Restaurant, 212 Market St. Chef Susan Moses will premiere a five-course gourmet meal of locally sourced, organic ingredients. The dishes have never been served in the restaurant before and are only available for a single evening.

"Creating new dishes for the Masterpiece Experience is much like making new music," Moses says. "There are only eight notes in an octave, but the number of songs you can make is infinite, depending on how you put them together."

Each course will be paired with a wine from Athens Distributing. Guests at the Chef's Table also will enjoy a VIP discussion with the wine steward. The restaurant has been honored with a Wine Spectator Award of Excellence annually since 2004.

Individual ($125), Chef's Table ($250) and corporate ($1,200 for eight) seating is available, and most table configurations can be accommodated. However, tickets are limited. To check on availability, visit


¦ Enza Sparkling Rosé served with passed hors d'oeuvres such as smoked trout mousse and warm Sequatchie Cove cheese gougeres

¦ Wente Vineyards' Morning Fog Chardonnay served with vichyssoise with Crabtree Farm leeks

¦ Lobster Reef Sauvignon Blanc served with spring salad with baby vegetables and watercress

¦ Cline's Cool Climate Pinot Noir with Georgia quail breast, Bonnie Blue goat cheese with Falls Mill polenta and smoked Vidalia onion marmalade

¦ Lander-Jenkins Cabernet Sauvignon with Eagle's Rest bison wellington, Mountain Shadow shiitake duxelle and Casper's North Georgia morel mushroom sauce

¦ Georgia Winery Muscadine with a strawberry trifle en crepe with Chattanooga Whiskey ice cream