Chef Vish Bhatt
Contributed photo/Sprouthouse AgencyFresh off his James Beard Award win for Best Chef: South, Vishwesh Bhatt is heading to Chattanooga for the next installment in the Scenic City Supper Club series.
The executive chef of Snackbar in Oxford, Mississippi, he will bring with him a unique blend of inspiration and flavors described as “Bubba Brasserie.” Snackbar is known for creating dishes that marry French brasserie fare with North Mississippi classics – a duck confit Croque Madame that incorporates Tabasco aioli and pickles into the classic French sandwich, for example – and Bhatt added another layer of cultural complexity, introducing more Indian food styles evident in the menu’s Indian-spiced catfish and more.
That kind of melding is the inspiration for the series, which features star guest chefs alongside well-known local ones. The series is the brainchild of former James Beard semifinalist Erik Niel, chef and owner of Easy Bistro & Bar and Main Street Meats, and wife Amanda.
“I have been a fan of chef Erik’s work and I have always wanted to visit Chattanooga,” Bhatt says. “Being invited to cook at Scenic City Supper Club gives me a chance to cook with him and come to Chattanooga. It’s a win-win for me.”
With fellow featured talent including chef Jeremy Auspitz of Alimentari Cucina e Bar and Shane Lee Stone of High Haute Foods, it will also be a win for diners.