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Wednesday, 24 September 2014 00:00

TasteBuds Tour Teaches Chattanooga Farm-to-Table

The TasteBuds Farm TourTasteBuds Tour Teaches Chattanooga Farm-to-Table

We were pleased to sponsor the 2nd Annual TasteBuds Farm Tour along with Lupi's and Community Pie. We really think it's important for people, especially kids, to learn more about how and where our food is grown locally. Farm-to-table matters because fresh food tastes better and is better for you.

On some of the farms, the kids got to see cows, goats, rabbits, and bees up close, doing their part to sustain the food supply. Farmers offered up samples of their products and encouraged folks to bring coolers so they could take home artisanal honey, organic produce and meat, ornamental wildflowers, herbs, fruits, and more. There was something for everyone, from vegetarians to wine connoisseurs. Some picked a bouquet of flowers and sampled chestnuts.

The farms taking part were Appalachian Bee in Ocoee, Brady's Farm Direct Meat in Dayton, CoLyCo Farm in Chickamauga, Crabtree Farms in Chattanooga, Dazi Acres in Pikeville, Erma's Bees in Chattanooga, Farms of Avalon Rabbitry in Georgetown, Gifford Farms in Dunlap, The Healthy Kitchen in Dunlap, Lamon Farm in Cleveland, Lavender 'N' Rust Herb Farm in Rock Springs, Ga., Merryfield's Farm in Whitwell, Morris Vineyard and Winery in Charleston, Tenn., The Organic Man in Menlo, Ga., Pickett's Trout Ranch in Whitwell, Red Apple Barn in Ellijay, Ga., Red Clay Farm in Cleveland, Tant Hill Farm in LaFayette, Ga., Wheeler's Orchard & Vineyard in Dunlap, and Wildwood Harvest in Wildwood, Ga.

Several of the farmers chatted about sustainable growing methods and the challenges of keeping their family farms profitable within our country's ag system. They educated folks about soil management, pollination, and the importance of local growers to restaurants, food banks, grocery stores, corporate cafeterias, and school lunchrooms. Without their hard work, we'd be in a real pickle... without pickles!

Kids picking chestnuts on CoLyCo FarmWhat you find on these farms varies by the season as they work year-round to grow what we eat. Now that it's officially fall, they're working on their kale, lettuce, pumpkins, sweet potatoes, cabbage, carrots, broccoli, turnip greens, field peas, and more. Several of the farms work together to make it happen.

People on the tour were surprised to learn just how many varieties of their favorite items are produced on farms, as well as the techniques farmers use to efficiently grow and collect different products so they can affordably end up in the grocery store, at the farmer's market or on your plate here at Public House.

The TasteBuds in the name of the farm tour refers to the local food guide that's published twice a year and is considered the definitive guide to eating local in Chattanooga. It is available here at Public House and highlights the restaurants, food artisans, and farmers markets that source local ingredients. It's a quick reference for downtown eaters. Download a PDF version at http://growchattanooga.org/docs/Tastebuds_FALL2014_FINAL_lowres.pdf

We hope everyone who took the tour enjoyed it and learned something about local farms and the farm-to-table philosophy that Public House brings to Chattanooga dining.

For more information, visit http://growchattanooga.org/foodguide

Friday, 11 January 2013 00:00

Social Recipes: Ramos Gin Fizz

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street in New Orleans. The drink quickly became so popular that many bars serving them hired teams of young men to shake the fizzes so the many customers ordering them wouldn't have long waits.

Fortunately The Social has gotten the Ramos gin fizz down pat, and it isn't the trendiest drink in the country at the height of county fair season, so you won't have long to wait if you order one at the bar. Even better, use this helpful video to learn the recipe and technique for making your own at home. Then the longest you'll have to wait is until you're done shaking!

 

Jackie Errico

 

 

Published in The Social
Tuesday, 22 January 2013 00:00

Social Recipes: Buffalo Ginger Cocktail

chattanooga bars There's a lot of ginger memes out there, and many a redhead is SO OVER the jokes. But our Buffalo Ginger Cocktail is something redheads can be proud to be associated with. It's a simple cocktail that fits in perfectly with Public House's approach to food and drinks-- something classic and even basic, but done better than anywhere else. It's true of the meatloaf, it's true of the fried chicken, and it's true of our take on the classic Bourbon Ginger. We make ours with Buffalo Trace bourbon. Buffalo Trace is very special, and as their website explains it is the oldest continuously operating distillery in America. They explain that "During Prohibition the distillery was even permitted to remain operational, to make whiskey for 'medicinal purposes,'" and that it was named for it location "on the spot where the buffalo migration route crossed the Kentucky River."

While you can make a good bourbon ginger with most any type of bourbon, this is our favorite pick-- good enough to put in the name on the drinks menu. We also house make our ginger beer. Other recipes might call for a basic ginger ale, but we believe ginger beer has a fuller flavor that stands up better to the bourbon. The difference is that ginger beer is fermented, rather than simply flavored. It's not actually very alcoholic, however, similar to how kombucha is fermented, but considered non-alcoholic. You can either make your own ginger beer to stock your bar for Buffalo Gingers, Moscow Mules, Dark and Stormies and other ginger-beer laced drinks, or you can pick out a favorite brand by your local soda maker or upscale market. With such a simple drink, we feel it's important to get your few ingredients absolutely right-- that's why we insist on Buffalo bourbon and making our own ginger beer. Play with this recipe at home and pick your own favorite bourbon and discovering the ginger beer that most tickles your fancy. The fun thing about simple recipes is they leave a lot of room to play!

 

Written by Meghan O'Dea

Published in The Social
Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
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