Kitchen at Union Square presents “Wag and Wine”

Culinard, the Culinary Institute of Virginia College School of Business and Health in Chattanooga, is pleased to announce the opening of Kitchen at Union Square located at 2 Union Square, 200 W. Martin Luther King Blvd. The restaurant will open for dining Monday, Nov. 4, and will host a grand opening celebration, “Wag and Wine,” benefiting the Humane Educational Society of Chattanooga on Thursday, Nov. 7, 2013 from 6 to 8 p.m.

WHAT: Kitchen at Union Square presents “Wag and Wine,” a grand opening celebration benefiting the Humane Educational Society

WHEN: Thursday, Nov. 7, 2013 from 6 to 8 p.m.

WHERE: Kitchen at Union Square – 2 Union Square, Tallan Building

200 W. Martin Luther King Blvd.

Chattanooga, TN 37402

COST: $20 per ticket

TICKETS: Call 423.624.5302, ext. 228 or visit www.HESchatt.com

Tickets are $20 per person and will include an assortment of the chef’s selected tasting portions, assorted artisanal cheeses and two glasses of wine. Also, 100 percent of each ticket sold will be donated to the Humane Educational Society, a non-profit organization working to educate the public concerning proper care and treatment of all companion animals and effectively reducing the number of animals found homeless in Hamilton County.

Kitchen at Union Square will be modeled after the Culinard restaurant in Mobile, Ala., Kitchen on George, which was voted “Best New Restaurant” in the fine dining category of Lagniappe magazine’s 2012 Nappie Awards. Culinard also recently opened Kitchen on Cary, a new restaurant in Richmond, Va.

The restaurant will be open Monday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday until 10 p.m. The bar will close one hour later each night. Whenever possible, locally sourced ingredients will be used to provide patrons with the fresh, bright flavors of the region. An extensive selection of wines and cocktails will also be offered.

A complete staff of experienced restaurant professionals will operate Kitchen at Union Square, which will also provide training and real world experience to students while offering a first-class dining experience to patrons.