Foodies, you can eat your way across the nation and never leave town when the first Flavored Nation comes to Chattanooga this weekend.
Fifty chefs, one from each state, are flying to Chattanooga to prepare and serve iconic dishes that represent their state at this food expo on Saturday and Sunday, Oct. 19-20. Each will be set up in a state booth where visitors can use their food tickets to choose any or all of the delicious fare being served.
From Alabama (bayou fritters with white sauce) and Alaska (reindeer sausage) to Wisconsin (cheese curds) and Wyoming (buffalo chili), every state will be represented in the exhibit hall.
Local confections MoonPies will be served in Tennessee's booth with sorghum-roasted bananas and Chattanooga Whiskey vanilla bean pudding. Georgia will be represented by chicken and waffles with peach compote. Other Southern treats to be found at Flavored Nation will include Cuban sandwiches in Florida's booth, Louisiana chicken and andouille gumbo, Mississippi Mud Pie and South Carolina's specialty, shrimp and grits.
If you go
* What: Flavored Nation* Where: Chattanooga Convention Center, 1150 Carter St.* When: 11 a.m.-4 p.m. Saturday-Sunday, Oct. 19-20* Admission: $45 in advance, $55 day of event, $15 children ages 6-12, ages 5 and younger free admission only* For more information: https://flavorednation.com/chattanooga/
Fans of Food Network may recognize some of the visiting chefs. Mississippi's Nick Wallace, Christine Hazel of New Jersey and Florida's Robyn Almodovar are all "Chopped" champions.
Chef Jean Anne Bailey of Huntington, Indiana, says she is looking forward to this Flavored Nation because she has family here. Her husband, Kenny Bailey, grew up in Ooltewah. Their sons live in Soddy-Daisy and Cleveland, Tennessee.
In fact, she adds, her granddaughters will be assisting in her booth, where fried pork tenderloin sandwiches will represent Indiana.
Chef Bailey says she grew up working in her family's landmark restaurant, Nick's Kitchen, from the time she was 7. Nick's Kitchen was featured on the Travel Channel's "Food Paradise."
"The restaurant has been there since 1908. I've had it since 1989, and my parents owned it for 20 years before that," she explains.
Each admission ticket comes with 10 food sample tickets and six drink sample tickets. Children's tickets come with five food samples. Extra sample tickets may be purchased at $25 for 10. Visitors may use their tickets on any dishes they wish.
In addition to the state booths, the exhibit hall will be set up with a beer garden, wine cellar and whiskey lounge, vendor section, music by the Stratoblasters and all the weekend's pro and college football games on TVs.
Fifty states plus 50 dishes equals one exciting new food expo.
Contact Susan Pierce at spierce@timesfreepress.com or 423-757-6284.
State dishes
Alabama: Bayou fritters with Alabama white sauce Alaska: Reindeer sausage Arizona: Navajo fry bread Arkansas: Southern fried chicken California: Grilled fish tacos Colorado: Pork green chile tacos Connecticut: Hot lobster roll Delaware: Scrapple Florida: Cuban sandwich Georgia: Chicken and waffles with peach compote Hawaii: Plate lunch Idaho: Finger steaks Illinois: Deep dish pizza Indiana: Fried pork tenderloin sandwiches Iowa: Corn dog Kansas: Chicken and dumplings Kentucky: Hot brown Louisiana: Chicken and andouille gumbo Maine: Cold lobster roll Maryland: Crab cakes Massachusetts: New England clam chowder Michigan: Coney dog Minnesota: Wild rice soup Mississippi: Mud pie Missouri: Burnet ends Montana: Bison meatballs Nebraska: Reuben sandwich Nevada: Prime rib New Hampshire: Duck poutine New Jersey: Pork roll New Mexico: Enchiladas New York: Buffalo wings North Carolina: Pulled pork North Dakota: Cheese buttons Ohio: Buckeyes Oklahoma: Three sisters salad Oregon: Marionberry pie Pennsylvania: Philly cheesesteaks Rhode Island: Stuffed quahog South Carolina: Shrimp and grits South Dakota: Chislic Tennessee: Moon Pies Texas: Brisket Utah: Artisanal chocolate Vermont: Maple cream pie Washington: Cedar plank salmon West Virginia: Pepperoni roll Wisconsin: Cheese curds Wyoming: Buffalo chili