Joey Milenkovic was born and raised in South Florida, and at the age of 33, he now commands the kitchen at one of the Southside's exciting new restaurants, Bona Fide.
It's taken months of measuring, rolling and baking in the kitchen at Annunciation Greek Orthodox Church to prepare for the highly anticipated holiday Greek Bake Sale from the Ladies of Philoptochos, the charitable arm of the church that supports charities around Chattanooga.
Chattanoogans have always loved our rooftops as places to enjoy a drink, snacks or small plates while taking in the view of our beautiful river and gorgeous mountains. But never before have we sat down to a sumptuous feast at a full-service restaurant while enjoying the gifts of Mother Nature.
I don't believe that a day goes by that I don't get an email from some online publication telling me I should try making one of their retro recipes.
A crumb-topped apple pie is just about the loveliest of all fall treats. If it's part of the dessert spread come October's long-awaited apple season, consider yourself lucky, but these bar versions give their pie brethren a run for their money.
Executive chef Adam Lawson has a knack for updating Southern dishes, adding a touch of fusion that's new and exciting, like his take on okra with a whirlwind of flavors and textures that take your tastebuds on a trip around the world.
As autumn leaves crisp underfoot, and the morning air greets you with a refreshing breath as you open the door, latte lovers know it's time to spice up their lives with a little latte love filled with the comforting flavors of pumpkin, cinnamon, nutmeg and cloves.
Cornstick pans have always been a puzzle.
While meat prices, particularly beef, remain high, it's nice to find that rotisserie chickens remain at $4.99 at big-box grocery stores, such as BJ's, Costco and Sam's.
Ashlie Head is a chef of a different sort.
