Taste, the gastronomic explosion of flavors to benefit the Kidney Foundation of the Greater Chattanooga Area, happens on April 5, but now's the time to get your ticket - a passport to eateries and caterers all under one roof. It's a tasty way to get a taste of some of the newer restaurants you've been meaning to visit, get samples from some of your go-to favorites and taste the creativity of some of our city's caterers.
Taste began more than three decades ago as a lunchtime event. Since then, it's become more of a social event and takes place in the evening. All money raised remains local since the Kidney Foundation is not affiliated with a national organization, so 100 percent of profits stay here. Funds from Taste support Patient Services Programs, which offer, among other services, medications, transportation to dialysis, medical equipment, food, housing and utility assistance to those in need.
Anne BralyThe foundation is now also offering free kidney screenings through its PEED (Providing Education and Early Detection) Program, which sends volunteer nurses and nephrologists into the community where they perform free tests to detect kidney disease.
Not wanting to rest on its laurels, the Kidney Foundation continues to add not only new restaurants every year, but also from time to time adds new dimensions to Taste. This year, the event will feature a VIP area for the first time, allowing guests to sip on specialty wines and enjoy foods paired with them. Also in the VIP hall, there will be a cooking demonstration by Amanda Varnell from Dish T'Pass, who is going to make Bananas Foster. VIP tickets, which are an additional $15 from general admission, also include a private entrance so you won't have to stand in line and wait to get in. A VIP ticket also grants access to the main area where almost two dozen restaurants and catering companies will bring their tastes for you to sample.
"With Taste selling out last year, we wanted to add something new this year and also cater to those who have supported this event year after year," says Kidney Foundation executive director Heather Melton. As a result of adding the VIP area, Taste will expand into the space adjacent to Stratton Hall, The Peyton, for additional seating so there will be room for all.
The slate of eateries participating this year is an impressive one and includes:
» Adelle's Creperie
» Big River Grille
» Bleu Fox Cheese Shop (VIP area only)
» Bluewater Grille
» Bonefish Grill
» Chelsea's on Thornton
» Clumpies Ice Cream
» Countryside Cafe
» Culinard (Culinary Institute at Virginia College)
» Cupcake Kitchen
» 1885 Grill
» Feed Co. Table + Tavern
» Frothy Monkey
» Il Primo
» Jack Brown's Burgers
» Kozy Cooking
» Lifestyle Cuisine
» Nothing Bundt Cakes
» Old Chicago Pizza
» Ovalle's Mexican Cafe
» Olive Chattanooga (VIP area only)
» Peet's Coffee and Tea
» Pinkberry Yogurt
» Puckett's Grocery
» Shula's Steakbar 347
» Rolling J
» Ruth's Chris Steak House
» The Chattery (VIP area only)
» Tremont Tavern
» Tupelo Honey
Taste raised $26,000 last year, and organizers hope to raise more than $30,000 this year. To purchase tickets ($45 for regular and $60 for VIP), log on to Tastechatt.com.
A DIFFERENT KIND OF STIR-FRY
Riced cauliflower is a big deal these days. It's everywhere, from online social-media sites to restaurant menus and in the produce aisle - small chunks of diced or shredded cauliflower intended to mimic grains of rice, only better for you. The only problem in my household is the word "cauliflower" must not be used when answering that age-old question: "What's for dinner?" And if I dare serve it, it darn well better be disguised, or it would just be a waste of money. Get it? No one likes cauliflower except me. So here's a recipe I found on the back of a bag of Riced Cauliflower-Carrot-Broccoli blend. My husband had no clue it was cauliflower, and it's a really different way to serve this low-carb favorite.
Cauliflower Fried "Rice"
1 tablespoon olive oil
3 cloves garlic, finely chopped
16 ounces cauliflower crumbles "fried rice" blend (Green Giant)
1 teaspoon garlic salt
1 egg, beaten (optional)
2 tablespoons soy sauce, or more to taste
1 tablespoon hoisin sauce, or more to taste
4 green onions, sliced
Heat olive oil in a skillet over medium heat. Add garlic, and cook for 1-2 minutes, stirring constantly, or until garlic is lightly brown. Add cauliflower blend and garlic salt, and toss in skillet. Cook for 5-7 minutes or until vegetables soften. You still want a slight crunch to them. Stir in beaten egg, if using. Stir in soy sauce and hoison sauce. Mix well, and top with green onions. Makes 4 (1-cup) servings.
Contact Anne Braly at abraly@timesfreepress.com.