Table settings at Scenic City Supper Club’s Southern Foodways Cast Iron Supper. (Photo: Our Ampersand Photography)

By Alice O'Dea

On a warm and breezy evening of the first Sunday of November, the setting for Scenic City Supper Club’s Southern Foodways Cast Iron Supper was supposed to be the streetscape outside the Princess Theater in South Pittsburg, TN. But as the afternoon clouded up and began to threaten rain, a last-minute decision had to be made to move the tables and place settings onto the theatre’s stage and orchestra pit.

That last-minute pivot was a reminder of the Supper Club team’s unflappable ability to improvise and innovate, and by the time guests—and the rain—began to arrive, the theater had been transformed into a magical space with lights from Solid Rock Live, styling and florals by Amanda Niel, and music from guitarist Ryan Hitt.

This was the thirteenth event hosted by Supper Club founders Erik and Amanda Niel of Easy Bistro & Bar and Main Street Meats in partnership with NOOGAtoday. The featured talent of the evening was Cassidee Dabney, executive chef of The Barn at Blackberry Farm. Collaborating with her and Erik Niel were Kenny Burnap, chef and owner of Kenny’s on the Southside; and Kenyatta Ashford, chef de cuisine at Bridgeman’s Chophouse. Beverages were provided by Phil Abram of Robert Sinskey Vineyards, Blackberry Farm Brewery, S.Pellegrino and Acqua Panna. The photography is by Jaime Smialek of Our Ampersand Photography.

Kenyatta Ashford’s smoked catfish boudin had pies. (Photo: Our Ampersand Photography)

Diners were greeted as they arrived with Blackberry Farm Brewery’s canned Classic Saison and Fenceline Ale, a Draft Lab Hefeweizen on tap, and the 2017 Vin Gris of Pinot Noir and 2014 Abraxas from Robert Sinskey. Passed hors d’oeuvres included marinated Virginia clams with lavender yogurt from Dabney; smoked Washington coho salmon crostini from Burnap, smoked catfish boudin hand pies from Ashford; and “candied” BBQ shrimp from Niel.

During the cocktail hour, guests mingled in front of the theater, warmed by outsized cast iron cauldrons of fire while watching the food prep taking place right there on grills and in cookware from Lodge Cast Iron. Attendees also had the opportunity to take guided foundry tours at the Lodge facility that was just around the corner. Eventually, everyone made their way into the theater, where Chef Neil introduced the evening’s creatives, thanked sponsors and partners (which included Rent-All, Hilton Garden Inn Chattanooga, and Edward Jones), and then brought out the evening’s special guest: John T. Edge, the executive director of the Southern Foodways Alliance, who shared a few words about the nonprofit’s activities.

Kenny Burnap’s smoked chicken and pork sausage. (Photo: Our Ampersand Photography)

The dinner began with a 2014 Pinot Blanc paired with Ashford’s salad of Tuscan kale, roasted sweet potatoes, apples, okra, and chevre with a smoked pecan vinaigrette. Next came smoked chicken and pork sausage with winter squash mustard and fennel slaw created by Burnap. And the main course from Dabney featured a grilled beef ribeye cap with smoked beet pureé, horseradish Béarnaise and watercress, paired with a 2013 POV. The meal concluded with Dabney’s delightful apples and cream and a 2014 Pinot Gris Late.

The evening was an incredible dining adventure from a team that has endeavored since 2015 to foster community in Chattanooga’s food culture, so it is appropriate that a portion of the proceeds from the evening will be going to the Southern Foodways Alliance, which “sets a welcome table where all may consider our history and our future in a spirit of respect and reconciliation.” In the Scenic City, there is no better way to celebrate that ambition than by relishing a nonpareil Supper Club experience. If you want to be part of the next event, sign up for announcements, or follow on Instagram or Facebook.

Cassidee Dabney’s apples and cream dessert. (Photo: Our Ampersand Photography)