The next Scenic City Supper Club will incorporate two public alleyways.
Party in the Passageways: Spring Block Party will utilize both the Urban Chandelier and Garden Grass Inversions alleyway art exhibits on Cherry Street May 7 at 5:30 p.m.
Tickets will be $150 per person and will go on sale Thursday at 10 a.m.Click here for the ticket page.
The highlight will be a four-course meal led by Easy Bistro & Bar/Main Street Meats chef Erik Niel and guest chef Adam Evans, formerly of The Optimist and Brezza Cucina in Atlanta. Evans will soon be the chef/owner of a new concept restaurant in Birmingham.
Other talents include St. John’s Restaurant pastry chef Dane Frazier and Lawton Haygood, a grillmaster with Boathouse Rotisserie and Raw Bar, Canyon Grill, Side Track and Sugar’s Ribs. Chef Jake Cornish of Main Street Meats and Joe Winland, owner/brewer at Heaven and Ale, will also aid with the collaborative dinner.
Flowers will be provided by Petaline Floral, and photographer Jaime Smialek of Our Ampersand Photography will document the event.
Only 150 tickets will be sold. Drinks and hors d’oeuvreswill begin at 5:30 p.m., followed by dinner at 6:30.
Both the Urban Chandelier and Garden Grass Inversion alleyways are part of a 2016 community outreach project called Passageways.Four local alleyways were transformed as part of the design competition from AIA Tennessee and River City Co.
Clickhere to learn more about the project.
Formed by Easy Bistro owners Erik and Amanda Niel, SCSC seeks to support collaboration among local chefs, mixologists and artisans while highlighting Chattanooga as a food destination.
The most recent SCSC event took place at the Loveman’s Building. It was the eighth dinner in the series, and for the first time, the featured guest chef was from outside Tennessee.