Menu. Appetizers. Entrées by Peter Barlow - Easy Bistro & Bar by Rebecca Barron - St. John s Restaurant. Dessert. Amuse-Bouche.

Transcription

1 Our Chefs

2 Menu Appetizers Sequatchie Cove cheese; Crabtree heirloom tomatoes; Niedlov s French Baguettes with Crabtree herb & honey butter Crabtree gooseberry jam Amuse-Bouche by Philippe van Grit- Flying Squirrel Bar Salad by Brian Hedeman Root Kitchen & Wine Bar Soup by Charlie Loomis Feed Co, Table and Tavern Sides by Nathan Flynt - Main Street Meats Entrées by Peter Barlow - Easy Bistro & Bar by Rebecca Barron - St. John s Restaurant Dessert by Heather Thacker - The Farmer s Daughter Beverages Beer from Chattanooga Brewing Company Wine from DeBarge Winery Summer Punch by Easy Bistro Crabtree Herbal Tea Juice Sampling by Southern Sqweeze

3 Peter Barlow Chef de Cuisine, Easy Bistro Peter Barlow spent his childhood years in the hilly countryside of Sewanee, Tennessee, where his family owned a farm with chickens, horses, and a large vegetable garden. He quickly gained a love for farming and food while immersed in his daily tasks around the farm, and remembers how natural it felt to be doing work that was so connected with the earth. Even butchering chickens with his mom became a simple part of life, and early on Barlow learned a true appreciation for the flavors and simplicity of food from his backyard. In 2010, at the age of 25, he moved to Chattanooga, TN and landed a job at Easy Bistro & Bar with Chef Erik Niel, where he advanced from Sauté Chef to Sous Chef within three years. Barlow then decided to embark on a cook s tour around the country, and throughout a year he staged for Douglas Keene (2 Michelin Star Chef) at Cyrus Restaurant, then with Chefs Jon Shook and Vinny Dotolo of Animal, as well as with Chef Ludo Lefebvre at Trois Mec. He then started working as a line chef for Curtis Duffy (2 Michelin Star Chef) at Grace in Chicago. In 2014, he headed back to Easy Bistro & Bar with new experiences and a fresh perspective. In his current role at Easy Bistro & Bar as Chef de Cuisine, Barlow creates and executes dishes as the chef s right hand, utilizing his passion for creativity and fresh ideas. Barlow is inspired by the Southern foraging movement and creates dishes that are American-progressive, modern, and seasonally inspired. I see the garden or the farm as the chef, and I m the vessel to transfer and finesse those ingredients onto the plate, he says. In his free time, Peter loves to play his classical guitar on the porch and grow herbs and edible flowers to incorporate into his dishes. He mostly enjoys spending time in Chattanooga with his daughter, Ivie Rose, and his wife, Jaime. Entrée

4 Rebecca Barron Executive Chef of St. John s Restaurant A native of Milwaukee, WI, Chef Barron has always loved the kitchen. The sounds, people, food and way of life enchanted her from an early age. She began cooking professionally at The Walden Club in 2002, and from there moved on to Hiroshi s and Table 2. During her 4 years at Table 2, Chef Barron s hard work earned her both Sous and Pastry Chef under Executive Chef Eric Taslimi. There she learned an appreciation for farm to table cooking and the importance of fresh amazing ingredients. In 2011, realizing she had so much more to learn, she sought out work under James Beard Award nominated Chef Daniel Lindley. Cooking under him for 3 years, she honed her creativity and eventually took over as Executive Chef. Hoping for her own Beard nomination, better-yet-award, Barron strives to refine and improve her cuisine each night. She believes that high quality, fresh and seasonal ingredients are essential for creating dishes that are clean, simple and delicious. Entrée

5 Nathan Flynt Main Street Meats Back ground on me...originally from Atlanta and that is where I started my culinary career. I attended the Art Institute of Atlanta in their culinary program. After graduation I worked at the Ritz-Carlton Buckhead. For two and a half years I trained under some great French chefs. From the Ritz I moved to Bacchanalia and worked for James Beard Award winning chef Anne Quatrano. Working at Bacchanalia led to a Sous Chef position at the sister restaurant Float Away Cafe. After a short time at Float Away I moved to Boston MA. I soon found myself in another James Beard Award winner's kitchen. Radius Boston is chef Michael Schlow's flag ship restaurant. Working under chef Schlow and chef de cuisine (and also a James Beard Award Winner) Patrick Connolly I continued on my journey. After another year and a half at Radius, I moved to Chattanooga with my wife. I quickly got a job at Hennen's and Blue Plate. After a year at these two restaurants I was the opening chef of the Public House. Again after another year with I began the process of starting my own business, where I successfully owned and operated for the following four years. Which landed me at Main Streets Meats. Sides

6 Charlie Loomis Executive Chef, 1885 Grill Co-founder of The Feed Co. Charlie has been working in restaurants since the age of 14. He Moved to Chattanooga TN from Washington DC via Asheville NC in He was most recently the Executive Chef at 1885 Grill and is splitting off from them to open The Feed Co. Table and Tavern along with 1885 owner Miguel Morales and Tremont Tavern Owner Dustin Choate. The Feed Co is scheduled to open at the end of July. Soup

7 Brian Hedeman Executive Chef, Root Kitchen & Wine Bar My first memory of being interested in food, along with most people, began with my grandparents. Having a grandfather from Italy and grandmother from England led to an interesting array of food items that were introduced to me at an early age. My culture grew even further with the introduction of Vietnamese through my aunt s marriage. Later after working after school at chain establishments, I started getting serious about the culinary field as a career. I worked at a couple of fine dining establishments, just to get my feet wet, then looked for the best place in town and pursued a job there. At the time, in Birmingham, that place was Highlands Bar and Grill. I was fortunate enough to be a part of a restaurant that eventually had a chef who would win a James Beard Award and would be ranked the number five restaurant in the nation. Since then, I always look for a challenge and try not to be closed minded in my approach to food. With good, local ingredients and minor manipulation, the food really can speak on its own. Salad

8 Heather Thacker The Farmer s Daughter Heather has worked at Niedlov's, Easy Bistro, and volunteered at Crabtree Farms. She studied religion and biology at Sewanee and interned on nearby farms before moving to Chattanooga. Working at The Farmer's Daughter is meaningful through contributing to the community by supporting growers and crafters. She trail runs around the city and gardens at Sequatchie Cove Farm in her spare time. Dessert

9 Philippe Van Grit Executive Chef of Flying Squirrel Chef Philippe Van Grit started his culinary career in his hometown of San Francisco where he worked at several restaurants. After that he moved to Tampa, FL where he worked under James Beard Nominee Chad Johnson at SideBern's for 3 years before moving to Chattanooga. After working as Sous Chef at Hennen's Restaurant, he was about to head back out to California when he met Dan Rose and Max Poppel. Together they came up with the concept of bringing a neighborhood bar to the Southside. Amuse Bouche

10 About the Wine

11 Thanks to these sponsors:

12