A Midsummer Night's Supper

Chef Vish Bhatt Contributed photo/Sprouthouse Agency

Fresh 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.

The "Midsummer Night's Supper" will kick off at 5:30 p.m. on Sunday, Aug. 18 with a cocktail hour featuring champagne, wine, and beer from Catawba Brewing Co. along with hors d'oeuvres prepared by each participating chef. Guests will then be treated to a seated, four-course meal complete with pairings of beers and select wines amid overflowing floral arrangements by Morgan Sharpe of Creekside Flower Farm.

The setting for this soiree is the brand-new Bode Hotel in the West Village, giving guests a chance to also check out the hotel's modern take on group travel accommodations.

Started in 2015, the club hosts four dinners annually, one per season, which typically sell out. The 150 tickets for this event go on sale Friday, July 26 at 10 a.m. To purchase, visit here. Tickets are $195 per person including all drinks, food and gratuity.