TerraMae Appalachian Bistro Celebrates Earth Day With 3-Course Green Dinner From the Restaurant’s Own Farm

Tuesday, April 21, 2015
Chef Shelley Cooper
Chef Shelley Cooper

In honor of Earth Day, TerraMae Appalachian Bistro will offer a special Three Course Green Dinner April 20-23 showcasing the spring produce some of which is sourced from TerraMae’s own farm. Chef Shelley Cooper has designed a unique, limited-time-only vegetarian menu that not only celebrates the best of regional, seasonal ingredients, but also demonstrates how restaurants can take farm-to-table to the next level.

The prix fixe menu is $39 per person (does not include tax or gratuity)

1st Course: Garden Salad of Kale, Broccoli, Buratta, Baby Beets, Honey Mustard Vinaigrette, and Spiced Peanuts

2nd Course: Vegetable Platter with Stuffed Baby Artichoke, Sautéed Sweet Peas, Zucchini, Squash, Charred Baby Carrots with Green Goddess dressing, paired with Fried Green Tomatoes and Walnut Goat Cheese

3rd Course: Toasted Pistachio Ice Cream with Chocolate Sauce, Strawberries, and Meringue Cookies

Some of the vegetables featured are grown on the TerraMae Farm, which supplies produce not only for Chattanooga’s downtown Appalachian Bistro, but its sister properties, Dancing Bear Lodge and Apple Valley Country Stores in Townsend, Tn. 

Chef Shelley regularly designs the TerraMae menu around the farm’s latest yields, but wanted to create an extra special meal that puts the vegetables (and Mother Earth) at center stage, along with the restaurant’s commitment to fresh ingredients in keeping with the history of our region’s cuisine. 

Historically, Appalachian food was not only seasonal, but often foraged, putting cooks in close connection with every corner of the hills and hollers they called home. TerraMae recalls this culinary history with cutting edge, world-class techniques and presentation in its commitment to home-grown vegetables given a five-star treatment. 

Reservations are available by calling 423 710-2925


For more information please contact L'Erin Chidester or Nick Cook at 423.710.2925.

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