Springtime Bites Abound

Springtime means local chefs/restaurateurs have access to a plethora of locally produced ingredients. These genius chef brains work to produce some of the best-tasting dishes that you can only get this time of year. Forks up. 

We asked several local chefs to share their favorite springtime dishes. Visit these restaurants to try them out, along with other incredible creations. Yum, indeed. 

Chef Kenyatta Ashford 

Neutral Ground Chattanooga 

Shaved Catfish & Grits: Smoked tomato gravy, holy trinity, serrano chile cheese, and locally sourced grits.

Neutral Ground's Shaved Catfish and Grits - Chef Kenyatta Ashford

Chilled Peanut Garlic Noodles: Peanut and coconut sauce, kale, cabbage, carrots, radishes, peanuts, herb salad, smoked oyster mushrooms, & chili oil. 

Neutral Ground Chilled Peanut Garlic Noodles-Chef Kenyatta Shford

(He gets two because he won an episode of “Chopped!”) 

Amanda Nelson Varnell 

Alchemy Spice Co. 

Chili Lime Chicken Salad: Rotisserie chicken, Alchemy Spice blend and fresh limes over romaine. 

Amanda Nelson Varnell's Chili Lime Chicken Salad

Max Poppel 

Restaurateur, Flying Squirrel 

Butternut Squash Empanadas with Pumpkin Seeds and Aji Amarillo salsa. 

Flying Squirrel's Butternut Squash Empanadas

Chef Andi Cagle 

Six18 Restaurant and Lounge and Chef Andi’s Catering Co. 

Pan-Seared Salmon Baja Bowl: Fresh peppers, onions, black beans, corn salsa, pico de Gallo and scallions over rice.

Andi Cagle's Baja Bowl

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