Side Orders: Tuning up for Taste: 10 restaurants gear up for fundraiser

On Thursday evening, March 5, Stratton Hall will explode with flavor as the doors open for Taste, the Kidney Foundation of Chattanooga's annual fundraiser. Last year's attendance was one of the best ever, with more than 400 guests coming to taste items from restaurants around the Scenic City.

"Attendees last year raved that it was the best Taste ever," says Amanda Browning, development director for the Kidney Foundation. "And we're looking forward to another great year."

Last year, Taste raised around $10,000. "Every dollar that is donated truly does make a difference," Browning says.

photo Anne Braly

Browning says Taste is the most important fundraiser for the local foundation, which does not receive any funding from a national agency. All money raised stay within the greater Chattanooga area to assist renal patients with services such as utility, food and medical assistance as well as helping supply patients with nutritional supplements and medical equipment. If patients require transport to and from dialysis treatment, the Kidney Foundation is there to help as needed.

During Taste, Stratton Hall, located near the foot of Lookout Mountain at 3146 Broad St., will be filled with restaurants bringing some of their best dishes.

"The exciting thing about Taste is being able to become acquainted with new restaurants and sample from some of your long time favorites -- all in one place," Browning says. "New restaurants open in Chattanooga all the time, and we are excited that they use Taste as a way to showcase their menu. Guests enjoy unlimited sampling from any of the many restaurants and can partake in a silent auction all while enjoying great music and a party atmosphere."

Area restaurants, clubs and catering companies participating in Taste this year include:

* 1885 Grill, serving deviled crab hush puppies with lemon aioli.

* Chelsea's on Thornton from Dalton, Ga., serving an array of miniature cupcakes filled with various flavors.

* The Feed Co. Table & Tavern, serving local country ham-pimento cheese biscuits with housemade pepper jelly.

* On the List Catering, serving blue cheese-stuffed figs wrapped in prosciutto with apple cider vinegar reduction and marinated roast beef and horseradish sliders.

* Ruth's Chris, serving filet mignon sliders: Sliced tenderloin of beef served on fresh yeast rolls with homemade horseradish sauce.

* Tremont Tavern, serving Chicky Goat Gruff: Slices of grilled chicken breast topped with goat cheese, roasted red bell peppers, sprouts and red pepper cream sauce.

* Ovalle's Mexican Cafe, serving an assortment of Mexican favorites.

* Milk & Honey, serving assorted gelato and sorbet.

* Poblano's, serving its Fajitas Poblano's.

* English Rose Tea Room, serving its popular Eton Chaos: Strawberries and meringue chips folded into fresh whipped cream.

Tickets for Taste are $40 in advance and may be purchased at tastechatt.com. Or you can get tickets at the door for $45 per person if any are available. Tickets include all the tastes your heart desires plus one beverage of your choice. The bar will be serving beer, wine and Chattanooga Whiskey cocktails as well as Trianon Tequila drinks. Nonalcoholic drinks will also be available.


Getting comfy

The recent cold weather has really put me in the mood for comfort food. Diet will come later. Here's a recipe I found at tasteofhome.com that is nothing short of one big dish of comfort.

Grilled Cheese and Tomato Soup Bake

3 ounces cream cheese

1 1/2 teaspoons dried basil, divided

12 slices Italian, sourdough or rye bread (1/2 inch thick)

6 slices part-skim mozzarella cheese

6 tablespoons butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups evaporated milk

2 eggs

1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese

Heat oven to 350 degrees. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13-by-9 baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk, bring to a boil. Reduce heat; simmer uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture to temper eggs, then stir in remaining milk mixture; pour over sandwiches. Sprinkle with cheese blend. Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted.

Contact Anne Braly at abraly@timesfreepress.com.

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