Event

A Midsummer Night's Supper

We are pleased to announce the Summer 2019 Scenic City Supper Club A Midsummer Night's Supper featuring Chef Vishwesh Bhatt, executive chef of Snackbar in Oxford, MS, and the 2019 James Beard Award winner of Best Chef: South. Chef Vish is known for creating dishes that marry French Brasserie fare with North Mississippi classics, rendering a complex yet familiar cuisine that excites the senses and satisfies cravings. With Chef Vish at the helm, supper clubbers can expect unique dishes that explore the various nuances of both local and international flavors.

Taking place on Sunday, August 18 at the brand new Bode Hotel Chattanooga, guests will be treated to a delightfully seasonal four-course meal, complete with beer, champagne, wine, and non-alcoholic beverage pairings.

The evening will begin at 5:30 p.m. with a glass of welcome champagne and hors d'oeurves prepared by each participating chef; followed by a coursed meal paired with select wine offerings. Chef Vish will lead a collaborative menu alongside Chef Erik Niel of Easy Bistro & Bar and Main Street Meats, Chef Jeremy Auspitz of Alimentari Cucina e Bar, and Shane Lee Stone of High Haute Foods. Together, the group will prepare a meal for 150 guests to enjoy.

The full list of participants includes:
*Featured Talent* Vishwesh Bhatt of (Executive Chef of Snackbar)
Erik Niel (Executive Chef and Owner of Easy Bistro & Bar and Main Street Meats)
Jeremy Auspitz (Executive Chef of Alimentari Cucina e Bar)
Shane Lee Stone (Chef and Owner of High Haute Foods)
Florals by Morgan Sharpe of Creekside Flower Farm
Photography by Rachael Crowe of OKCrowe Photography
Event styling by Amanda Niel (Owner of Easy Bistro & Bar and Main Street Meats)

A special thanks to all of our sponsors for making the A Midsummer Nights Supper possible. Supper Club Partners include: Chatter, San Pellegrino, Manchester Farms Quail, RentAll Store, Hilton Chattanooga, and Solid Rock Live.

Tickets are $195 per person (including all drinks, food, and gratuity). Welcome drinks and hors d'oeuvres will begin 5:30 p.m., followed by supper at 6:30 p.m.