If you can’t stand the heat
I’m good with a recipe. I can measure and mix ingredients with the best of them. But my fiance, Alex, is the real cook. Come dinner time, he can rifle through the fridge, toss indiscriminate amounts of this or that into a cast iron and create restaurant-worthy meals.
I try to record his best dishes (crisp-baked veggies in meat sauce, for example). Yet my attempts to recreate his work often fall short – as I’m always missing one key ingredient: instinct.
In our first story below, we introduce you to two young chefs in Chattanooga, whose creativity, innovation and, of course, instinct are shaping the local food scene.
– Sunny Montgomery, editor