On Friday evening, several Chattanooga restaurants will come together for the Southside Block Party, an evening of great food and fun, all to benefit the Salvation Army's School of Culinary Arts. From 6 to 9 p.m., the street behind StoneFort Inn (Custom Street) will be closed to traffic, allowing guests to gather outside to sample food and drink from TerraMae Appalachian Bistro, which will be hosting the event, as well as 1885 Grill, Two Ten Jack, The Feed Co. Table and Tavern and Carter Distributing.
"This event is about highlighting the [culinary] talents on the Southside and nurturing the sense of community that Chattanooga is so well known for," says TerraMae manager L'Erin Chidester. "We plan on having a great night of food and drinks."
Anne BralyIf you're planning on heading over to Nightfall -- Miller Plaza is just a short walk away -- your toes will already be tapping to the sounds of live music played while you wine and dine. And games will be played, creating a festival-like atmosphere. In addition to food and drink outside, there will be a cash bar set up inside StoneFort Inn at TerraMae.
The Salvation Army's culinary program is a 12-week job training/internship program. Students learn food and kitchen safety as well as proper sanitation methods. They also learn how to correctly use kitchen equipment, including basic knife skills. Cooking theory and techniques, serving methods, kitchen operations and environmentally-friendly gardening are also part of the program.
All that takes money, so events like this are needed to help support the school. The program costs $2,500 per student, which goes toward uniforms, knife kits, textbooks and other materials that students take with them after they graduate.
Instructor Terry Epps, a Cordon Bleu-trained chef, consults with chefs and culinary instructors throughout Greater Chattanooga to create an exciting class schedule, bringing a wealth of experiences, skills and lessons into the lives of his students.
"This is not only a program designed to teach each student the art of culinary, it is designed to change their lives by changing their circumstances through building character and confidence," Epps said in a news release.
Following graduation, the school assists students in securing full-time employment and permanent housing. The program has a 92 percent graduation rate.
Tickets to the TerraMae block party are $40 per person, with $5 from each ticket going to the school. In addition, there will be a raffle with 100 percent of proceeds donated to the culinary program. The raffle will include a catered TerraMae chef dinner-and-cooking demonstration for 10 people by Chef Shelley Cooper.
SWEET ONIONS
Before the last of the Vidalias are gone for the season, try this recipe. It's one from the Vidalia Onion Committee that I've recently discovered. It makes quick work out of leftover chicken and is a simple twist on a classic Chicken Divan. Using cream of broccoli soup lets you put this together in a matter of minutes.
Vidalia Divan
2 cups cooked, chopped chicken
1 1/2 cups chopped Vidalia onions
1 cup sour cream
1 (10 3/4 ounce) can cream of broccoli soup
1/2 cup shredded cheddar cheese
1 cup fresh whole wheat bread crumbs
2 tablespoons melted margarine
1 teaspoon poppy seeds
Heat the oven to 350 degrees. Butter a 2-quart casserole. In a large bowl combine the chicken, Vidalia onions, sour cream, soup and cheese. Mix well. Pour into casserole dish.
In a small bowl, combine the bread crumbs, melted margarine and poppy seeds. Mix well. Sprinkle over top of casserole. Bake for 20 to 25 minutes or until the crumbs are golden brown and the filling is bubbly.
Contact Anne Braly at abraly@timesfreepress.com.