The Third Annual Harvested Here Restaurant Week

The third annual Harvest Here Restaurant week starts tomorrow from July 12-19th, 2013 and we couldn't be more excited. As Chattanooga's local restaurant community has grown as rich as the local produce, and we're thrilled about the chance to celebrate both every year. It's wonderful to come together and share what we do best in our individual kitchens with many of the same ingredients grown in the 100 mile radius around Chattanooga.

Public House sources as many ingredients as possible from these regional farms year round, and we change our menu seasonally to reflect what's really growing in Tennessee at the time. However, there's something extra special about so many great chefs coming together at the same time to celebrate similar principles. It's fun to take our love of local cooking an extra mile each year, a metaphoric extra mile, that is!

This year we're bringing back the beloved Fig Crostada from years past, a dessert that simply tastes like summer in the South. We've also got a delicious snack of Wild Chantrelle Mushrooms and Bonnie Blue Feta on Garlic Flatbread. There's the Heirloom Tomato Capresse Salad with Pecan Pesto and Fresh Mozzarella with fresh-picked summer tomatoes from Signal Mountain Farm. The BLT with Benton's Farm Bacon and Gordon Greens on Neidlov's Whole Wheat brings together some of the most beloved farmers in the area on one delicious sandwich. Our Main Plate Meatloaf with Barton Creek beef comes with Grilled Zephyr Squash and Mashed Potatoes-- a home-style meal with home-grown ingredients.

Thanks to Gaining Ground we've got another year of this great event. Come on out and celebrate with us! There's nothing better than fresh summer produce-- you can really taste the sunshine. There's no better time to savor the best of Chattanooga cooking that's truly farm to table.