On Thursday, November 7, the intimate dinner will be held in BSG’s private dining room. The meal will begin with a reception at 6:30, where Executive Chef Adam Roe will give a culinary demonstration while guests feast on delectable hors d’ oeuvres and sip champagne.
The 7 p.m. dinner, with wine pairings from Francis Ford Coppola Wines, begins with an amuse-bouche of Maine Lobster Benedict with Creamed Spinach, Chevre and Citrus Hollandaise atop a Griddle Corn Cake. The first course is a delicious soup sampler of Lobster Cappuccino, Lowcountry Oyster Gumbo and Yellow Tomato Gazpacho with Old Bay Croutons and Smoked Shrimp. Grilled Bourbon Glazed Gulf Shrimp and Crawfish Hushpuppies topped with Peaches and Cream Corn Gravy will be served as the second course.
The mouthwatering third course is Pan Seared Diver Scallop with Potato Gnocchi, Crispy Benton’s Ham and Truffle Butter. The meal concludes with an amazing Seafood Bouillabaisse with Crispy Skin Yellow Tail Snapper, Shrimp, Crawfish, Clams and Squid in a Garlic-Saffron Tomato Broth.
A representative from the Tennessee Aquarium will attend the dinner and be available to answer questions about the Serve and Protect Program and sustainable seafood.
The dinner is $50 for Aquarium members and $55 for non-members. For more information or reservations, contact Broad Street Grille at 423-424-3700 or online at www.broadstreetgrille.com.
Broad Street Grille, one of Chattanooga’s best restaurants, is a favorite of locals and visitors alike. BSG serves Regional Southern Cuisine and works closely with area farmers and purveyors to provide diners with the freshest products available. In addition to sustainable seafood, the restaurant features prime meats, house made pastas, signature side dishes, and rich sauces to offer an incredible contrast of flavors and textures.