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Photos: Chattanooga Market heats up with Cast Iron Cook-Off

Chef Rebecca Barron, of St. John's Restaurant, stirs some grits during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Barron was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper. Barron won the event. — Chef Rebecca Barron, of St. John's Restaurant, stirs some grits during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Barron was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper. Barron won the event. Chef Rebecca Barron, of St. John's Restaurant, stirs some grits during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Barron was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper. Barron won the event.

By C.B. Schmelter September 18, 2017 1 min read

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Photos: Cast Iron Cook-Off

People watch as Chef Nathan Flynt, of 2 Sons Kitchen & Market, competes during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Flynt was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Eric Fulkerson, of the Bald Headed Bistro, shops for ingredients during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Fulkerson was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Andrew Platt, of Embargo 62 and Ceniza, tosses zucchini during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Platt was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Nathan Flynt, of 2 Sons Kitchen & Market, shops for ingredients during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Flynt was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Eric Fulkerson, of the Bald Headed Bistro, coats some okra for frying during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Fulkerson was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Flames flare up from Chef Rebecca Barron's pan during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Barron, of St. John's Restaurant, was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Andrew Platt, of Embargo 62 and Ceniza, carries his ingredients during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Platt was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Eric Fulkerson, of the Bald Headed Bistro, seasons his red snapper during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Fulkerson was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Nathan Flynt, of 2 Sons Kitchen & Market, works on making pasta during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Flynt was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper.

Chef Rebecca Barron, of St. John's Restaurant, stirs some grits during the Cast Iron Cook-Off at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17, in Chattanooga, Tenn. Barron was one of four local chefs competing. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper. Barron won the event.

The Cast Iron Cook-Off was held at the Chattanooga Market at the First Tennessee Pavilion on Sunday, Sept. 17.

Four local chefs competed. Each chef was given $50 to shop the market for ingredients to go with the provided red snapper. Barron won the event.