The Pulse 13.10 » March 10, 2016

ARTS

CREATIVETROUSDALE

THE ART OF ALCOHOL

MUSIC

FIDDLINGSOUTHERN STYLE

SPRING DRINK

THE GUIDEWHERE TO GO

CHATTANOOGA'S WEEKLY ALTERNATIVEMARCH 10, 2016

By Heather Vega

COVER STORY

THE ART OF ALCOHOLINSIDE ART’S INFLUENCE ON THE IMAGE OF ALCOHOL

2 • THE PULSE • MARCH 10, 2016 • CHATTANOOGAPULSE.COM

CHATTANOOGAPULSE.COM • MARCH 10, 2016 • THE PULSE • 3

THE FINE PRINT: The Pulse is published weekly by Brewer Media and is distributed throughout the city of Chattanooga and surrounding communities. The Pulse covers a broad range of topics concentrating on music, the arts, entertainment, culture and local news. The Pulse is available free of charge, limited to one copy per reader. No person without written permission from the publisher may take more than one copy per weekly issue. The Pulse may be distributed only by authorized distributors. Contents Copyright © 2016 by Brewer Media. All rights reserved.

Features4 BEGINNINGS: The American Dance Therapy Association celebrates 50 years.

7 SHADES OF GREEN: Do something to protect and care for our planet.

14 ARTS CALENDAR

17 DRINK: BAR & NIGHTCLUB GUIDE

41 DIVERSIONS

44 MUSIC CALENDAR

46 REVIEWS: Freakwater channels Scheherazade, Game Theory gets the restropective treatment.

48 MIXOLOGY: Pink liqueurs for your girls’ night out.

50 SCREEN: Chattanooga film-lovers have plenty of events to support.

52 FREE WILL ASTROLOGY

53 JONESIN’ CROSSWORD

54 SUSHI & BISCUITS: Chef Mike discovers an ancient Chinese secret.

EDITORIALManaging Editor Gary Poole

Editorial Assistant Brooke Dorn

Music Editor Marc T. Michael

Film Editor John DeVore

ContributorsRob Brezsny • Matt Jones

Sandra Kurtz • Mike McJunkinBeth Miller • Ernie Paik

Rick Pimental-HabibAlex Teach • Heather Vega

Editorial InternsRebekah Jones • Ja'Lisa Little

CartoonistsMax Cannon • Rob Rogers

Jen Sorenson • Tom Tomorrow

Cover Photo wallco.net

FOUNDED 2003 BY ZACHARY COOPER & MICHAEL KULL

ADVERTISINGDirector of Sales Mike Baskin

Account Executives Chee Chee Brown • Robyn Graves

Linda Hisey • Rick Leavell Stacey Tyler • Logan Vandergriff

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BREWER MEDIA GROUPPublisher & President Jim Brewer II

March 10, 2016Volume 13, Issue 10

8 The Art of BoozeHave you ever looked at a liquor bottle and had no idea what was inside, but you just had to have it? There is something

about the unique curves and design of a bottle or the artistic design of the label that just speaks to you to “Take me home!”

(unless, of course, it is the actual words scrolling across the LED screen of the Medea Vodka bottle).

12 Finding A Fresh PerspectiveAs I enter Trousdale School, I am met by a smiling face and

asked to sign in. The hallway is unusually quiet for a school full of students, but then again, this is no ordinary school.

42 Old Time Fiddlers ConventionThe All-Southern Championship started as a reply to a perceived slight, or, more likely, a friendly rivalry-cum-

promotion. In the mid-twenties, automaker Henry Ford, a fan of the “old time” musical style, hosted a series of fiddlers and

square dancers in his Michigan home.

ContentsCHATTANOOGA'S WEEKLY ALTERNATIVE

The Best Sports Coverage in Chattanooga. Period.


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EMAIL LOVE LETTERS, ADVICE & TRASH TALK TO [email protected]

Healing The Mind and Body With DanceAmerican Dance Therapy Assoc. celebrates its 50-year anniversary

“Dance/movement therapy is the psychotherapeutic use of movement,” dance therapist Lau-ren Higgins says. “We are using the arts—but for the specific purpose of creating healing rather than necessar-ily creating the art form. That means that anyone can ben-efit from dance/move-ment therapy.”

Just as it isn’t necessary to be a professional writer to pen a thera-peutic journal, there’s no need for people to be studio-trained danc-ers to benefit from dance/move-

ment therapy. Higgins works with many clients who have never set foot in a dance studio, she says, in-cluding some who use wheelchairs for mobility.

“We use the arts as a way of accessing the healing poten-tial we know all art provides,” she says. “Dance/movement

therapy uses our connection to the body, rhythm, and movement as a way of getting to that healing pos-sibility.”

Intuitively, her words make sense. People certainly feel better

after “getting it all out” through bounding into a mosh pit or swirling paint onto can-vas. Scholarly research also suggests dance/movement therapy may be beneficial. One comparative study showed dance to be more effective than non-dance exercise (or just lis-tening to music without dancing) for lifting depression in adult patients of varied ages and genders. Dance/movement therapy may help people manage stress, enhance their capac-ity for empathy, and deal with trauma.

Higgins works with Focus Treatment Centers to help people struggling with eat-ing disorders and substance abuse regain their love for their bodies. She is part of a national organization for advancing the science of dance therapy and credentialing dance/movement therapists (DMTs) known as the American Dance Ther-apy Association.

ADTA was founded in 1966 with the mis-sion of furthering “the emotional, cognitive, physical and social integration of the indi-vidual.” Like other psychological approaches, dance therapy looks to help people heal from emotional traumas and become more fully themselves.

Survivorship may also be made more endur-able, even joyful, through dance. Ann Law of Chattanooga—working in a different tradi-tion of healing movement—has used dance to help breast cancer survivors regain physical strength and extension, as well as emotional wholeness and even joy.

Higgins, who also works in non-profit settings, points out that dance comes at the intersec-tion of mind, body, and spirit. (Perhaps that is why dance—in-volving both physical and cogni-tive elements —was shown to be

protective against Alzheimer’s dis-ease in one lon-gitudinal study.) “The field [of dance therapy] uses the sciences to explore how these connec-tions are made,” Higgins says, “and how move-ment contributes to healing.”

If you’re curious to see what dance/movement therapy is all about, you can take part in an informational/experiential dance session at the Movement Arts Collective on Saturday, April 2 at 4 p.m. Or you can try out an au-thentic movement workshop with dance/movement therapist Kira Smith of New York at the Move-ment Arts Collective the week-end of June 10–12.

If you want to learn more about dance/movement therapy in Chat-tanooga, you can visit facebook.com/LaurenHigginsMovement. And for more information about ADTA, please visit adta.org.

HEALTH

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“Dance therapy looks to help people heal

from emotional traumas and become more

fully themselves.”


You don’t have to be from Ire-land or Irish (although some of us have “the luck of the Irish” blood) to celebrate with the little guy holding a pot of gold at the end of the rainbow. You just have to join Chattanooga on March 12th at noon for the 3rd annual St. Chatty’s Day Parade!

The parade will be a family event celebrating St. Pat-

rick’s Day within our community. More than 40 participants

will parade from 4th and Market Street to North

Chattanooga, Frazier Avenue, and finally Coolidge Park. The event is sure to color the city green.

Presented by the Shamrock Society, St.

Chatty’s will include multiple parade floats

and honored guests Police Chief Fred Fletcher, Fire Chief

Chris Adams, and HCEMS Director Ken Wilkerson. Along with the hon-ored guests, there will be appearances by Ms. East Tennessee, Ashley Brock-man and others.

Not one area of the city will be left uncolored as the parade marches on. Along with City Mayor Andy Berke and County Mayor Jim Coppinger, St. Chatty’s will color the Fireman’s Foun-tain green. And at the end of the day, proceeds benefit Chattanooga’s Kids on the Block. Just another reason to bring the family to the greenest event of the year. — Ja'Lisa Little

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EdiToonby Rob Rogers

Time Once Again to Color It Green

Our cover story this week on the "Art of Booze" is by Heather Vega.

Heather is a business profes-sional, freelance writer, and mother of two. She is a native of NE Tennessee who lived and worked in Metro Atlanta for 22 years prior to moving to Chattanooga just over five

years ago, bringing experience from the health insurance, real estate, and television entertainment industries. She prefers to write local culinary and community-related arti-cles. She considers herself an avid foodie, enjoys trying new recipes and loves to use spic-es. Heather enjoys getting out into the community to meet new people and make con-nections. What she loves most is to travel and spend time with her family and friends.

Heather Vega“Green” columnist Sandra Kurtz has long been active in environ-mental

education and activism. She founded Tennessee Environ-mental Education Associa-tion, created the first educa-tional programs at Chattanoo-ga Nature Center and TVA Energy Center Museum, and

started Bellefonte Efficiency & Sustainability Team. She has consulted with National Environmental Trust, Clear the Air, Global Action Plan, and Sierra Club. Currently she is Urban Century Institute director, South Chickamauga Creek Greenway Alliance co-chairman, TN Environmen-tal Council boardmember, Blue Ridge Environmental Defense League Vice- Presi-dent and TN Greenways & Trails Council member.

Sandra Kurtz


It’s tree planting time! C h a t t a n o o g a has been a Tree City every year since 1990. Since then we have planted lots of trees. Gene Hyde, our City Forester,

has led that charge. He estimates that conservatively 6,250 trees have been planted during his 25 years of jurisdic-tion. This is prime tree planting time. That’s why Arbor Day is the first Fri-day of March.

To celebrate Arbor Day, Chatta-nooga Mayor Berke, our Tree Com-mission, County Mayor Coppinger, and Commissioner Mackey dedicated a commemorative flowering cherry tree at the walking track in Murray Hills subdivision. Neighborhood and Volkswagen volunteers planted 29 ad-ditional trees.

It was noted that not only do trees add beauty and summer cooling to the neighborhood, but such gathering places enhance social fabric and en-courage walking to support health and fight obesity.

Plenty of tree planting happens this month in Tennessee. It’s the right time as hardwood trees begin to break their winter dormancy, and coming warm weather gives plenty of time for new trees to stretch their roots and settle in before cold arrives.

The Tennessee Environmental Council just completed its annual 50K Tree Day on February 27. This Tree-mendous event enabled volunteers in every Tennessee county to plant trees in church, school, business and private yards. Volunteers are planting

600 trees in Woodland Wetland Park on Standifer Gap Road. These trees will help with flood and temperature control while increasing biodiversity.

Meanwhile, sister city Hamm, Ger-many provided an innovative idea for creating new forests. People can commemorate a special occasion or a loved by donating a tree to Sculpture Fields Commemorative Forest to re-forest Montague Park. Further, Wed-ding Forest is being planned by Sis-ter Cities Association later this year along Tennessee Riverpark and South Chickamauga Creek.

Planting trees is so important! Growing trees hold on to carbon, a free service we badly need to slow the rate of climate change. Of course, trees also treat water, condition the air, pro-vide homes and food to wildlife, and control flooding, not to mention eco-nomic values for building, heating, furniture while providing places for kid climbing. With extensive tree loss due to wildfires out west, that's all the more reason to save existing trees and plant new ones.

Celebrate trees on Earth Day, April 22 at Coolidge Park for “Of Trees I Sing”, a Nature Conservancy film plus live music, beer, and exhibits.

In other news, are you perhaps look-ing for a beautiful piece of property along Guntersville Lake? One may be available soon in Hollywood, Alabama. This 1600-acre site is in rural Jackson County with the small town amenities of Scottsboro, Alabama nearby. Sure there are a couple of never used cool-ing towers, nuclear containment hulls, and large buildings maintained since 1988, but there is power.

Yes, TVA has (wisely) withdrawn the request for an operating license for Bellefonte nuclear reactors 3 and 4 that were envisioned, but never built. Reactors 1 and 2, dubbed zombie re-actors because they wouldn’t fully die, were never completed. Eventually existing equipment was cannibalized for use in other places. For the health and safety of citizens, this is very good news.

What's next for this site and best

for Jackson County citizens? Sell it or keep it? Housing? Agricultural farm-land? Shopping mall?

Here’s my best suggestion: Create a solar-powered amusement park mod-eled after Wunderland Kalkar in Ger-many where a nuclear plant was built, but never used. Brightly painted cool-ing towers can become climbing walls with a vertical swing tower or a merry-go-round inside. Amusement rides and educational exhibits can feature energy with an actual Energy Park us-ing alternative energies on part of the site.

Eventually hotels, marinas, restau-rants, and shops would follow, build-ing a tourist economy and much-needed job pool for Jackson County without radioactive waste. $4 billion should do it. Send your suggestions to [email protected]

Sandra Kurtz is an environmental community activist and is presently working through the Ur-ban Century Institute. You can visit her website to learn more at enviroedu.net

COLUMNSHADES OF GREEN

“Trees also treat water, condition the air, provide homes and food to wildlife, and control flooding, not to mention economic values for building, heating, furniture while providing places for kids to climb.”

SANDRA KURTZ

Planning For Fun In Sun And ShadeEvery one of us can do something to protect and care for our planet

Photo by Albert Herring


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Looking at the growing influence of art on the image of alcoholBy Heather Vega, Pulse contributor

Can You Judge A Liquor By It's Bottle?

HAVE YOU EVER LOOKED AT A LIQUOR BOTTLE AND had no idea what was inside, but you just had to have it? There is something about the unique curves and design of a bottle or the artistic design of the label that just speaks to you to “Take me home!” (unless, of course, it is the actual words scrolling across the LED screen of the Medea Vodka bottle). In this case, the bottle will most definitely adorn the front row of your liquor cabinet to personally greet your guests as they arrive.

Wineries, breweries, and distilleries have become quite creative when it comes to the design of the vessel and the packaging of their spirits. This creativity has definitely not gone unnoticed, catch-ing the eye of many. So much, in fact, some folks have felt the purchase was justified by the coolness of the bottle alone, having no idea of what to expect regarding the quality of the contents within; but having complete satisfaction of their highly coveted acquisition.

There are collector societies, such as the Federation of Historical Bottle Col-lectors, who enjoy sharing their collect-ibles and knowledge of the ins-and-outs related to the history of booze-bottles. Let us not forget the up-and-coming art-ists of booze-bottle-chandeliers who pin their latest upcycle projects to the never-ending pages of Pinterest (some of which I have saved in my “Craft Ideas” board).

Evidence of the first winery was discovered in Armenia, dating back to c. 4100 BC. Chemical tests on ancient pottery show that beer could have been

produced as far back as 7,000 years ago! However, we definitely know the An-cient Greeks imbibed on mead, a drink made of fermented honey. This goes to show the extent of human’s timeless love for alcohol.

We have had a love affair with booze since the beginning of time and the love will not fade anytime soon. Many throughout history have been compelled to share the love beginning with their skills in home brewing and home-made stills to going large-scale in creating their craft for mass distribution.

19th Century beer bottles were embossed and later adorned with basic labels simply for the purpose of ensuring the bottles made their way back to the brewery as the bottling process was quite costly.

Machine-made bottles were just begin-ning to be produced in the early 20th Century when a well-known, 13-year blip in history called Prohibition occurred in 1920. Prohibition gave life to bootleggers and speakeasies, but stifled the legal

distribution of booze. Six whiskey producers were allowed

to continue to sell whiskey in pints from their surplus for medicinal purposes, which had to be prescribed by doctors (Brown-Forman is the only one of the six still in business today). Certain whiskeys were packaged and labeled for medicinal use with written recommendations by well-know chemists of the time touting the effectiveness of their product.

There are many reasons behind the unique marketing tactics for breweries, distilleries, and wineries. Some are to express the uniqueness of the product, while others are out to catch the unsus-pecting eye of the future beholder.

One novel idea which didn’t take off back in the 60’s, but would possibly be welcomed today as we are now more open to the idea of being socially respon-sible, is the Heineken World Bottle (af-fectionately called WOBO). The WOBO, designed by architect John Habraken, was an emerald green, square beer bottle with recessed sides that supported and nestled into each other.

Freddy Heineken envisioned that this bottle would help provide the people of Curacao with sustainable, affordable housing with the empty bottles. Unfor-tunately, his vision was a few decades too early.

When it comes to reflecting the uniqueness of the product, two brands come to mind that put their special touches, a signature of sorts, to the bot-tles themselves. The red hand-dipped


“There are many reasons behind the unique marketing tactics for breweries, distilleries, and wineries. Some are to express the uniqueness of the product, while others are out to catch the unsuspecting eye of the future beholder.”

wax has been a distinctive seal for Maker’s Mark since it was first bottled by its originator, Bill Samuels Sr. in 1958. This practice was the brainchild of Bill’s wife, Marjorie Samuels (also Maker’s Mark design engineer), to become an identifier as much as the name itself.

To many, this seal conveys the distinctness and special qualities of the product which is also expressed by their trademark tagline “It tastes expensive…and it is.” The company was granted their trademark for the red wax seal in 1985.

Although the ownership has changed hands four times since the creation of Maker’s Mark in 1954, production has been overseen by Bill’s son Bill Samuels Jr. and now the proverbial baton has been handed down to his grandson Rob Samuels as of 2011—a reflection of the desire to keep the integrity of the product intact.

In 2000, Ed Brown took over as CEO of Patron and decided to change the reputation and set the brand apart from the rest of tequila. He wanted to convey the premium quality of their handcrafted tequila and develop a reputation of sophistication. This spawned the handcrafted, one-of-a-kind individually numbered glass bottles which are created by glass

artisans. In addition, the cork of the Patron

bottle is natural and comes from a region near Lisbon, Portugal. The outermost layer of cork bark is har-vested, processed and cut to become the perfect piece to tie the artisanal process pieces together.

Patron was successful as they have obtained a reputation of qual-ity and sophistication as opposed to other brands which are known for our college-day objective of getting drunk quickly, which we have most defi-nitely left in the past since we are all mature adults now…

There are so many options in all categories of alcohol to choose from, it can be a daunting task to just make a decision of what to buy. In addition to taste, the label is a very important component used to convey the quality, identity, and personality of the brand. Artists have made significant contri-butions to our favorite libations.

Baron Philippe de Rothschild, a lover of art, took the label presenta-tion one step further by commission-ing a different artist to design the label for Chateau Mouton-Rothschild each year since 1945. The impressive list of artists includes such names as Salvador Dali, Pablo Picasso, Andy Warhol, Francis Bacon, and Charles, Prince of Wales.

In 2008, 1800 Tequila launched their “Essential Artist” campaign showcasing the works of nine cutting edge artists on their bottles, which is now known as Series 1. The follow-ing year, twelve artists were featured for the Series 2 collection. Each year, additional bottles adorning different artists’ works were released in a total of seven series, released in limited quantities for the purpose of being instant collector’s items.

In addition to the art adorning the trapezoid-shaped bottle, the top is designed for function. Slightly loosen the cap, turn the bottle upside down and you have yourself a shot of te-quila!

Historically, there has been a cer-tain element of sophistication when it comes to wine. In fine dining, there are always suggestions for the per-fect pairing of wine to complete the experience. Today, the trend seems to be to attract the buyer with a bright, colorful, fun and less traditional wine label; to be esthetically appealing for the initial purchase and let the wine quality and taste be the deciding fac-tor in becoming the favorite in future purchases.

Many wineries have taken Yellow Tail’s lead by using animals to attract buyers with what is known as “critter labels”. Critter labels add a fun and


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witty element to the wine’s presentation; to convey a sense of humor and create distance from the stuffy, snobby feel of the chateau.

The Casella brothers ex-pected to sell 25,000 cases of Yellow Tail their first year and sold almost ten times as expected. With thousands of wine brands in the US alone, Yellow Tail became the num-ber one wine brand in just five years. This spontaneous and fun imagery has spilled over into the craft brewery arena also.

Let’s not forget the “Old Faithfuls” who stick with a set design and take the “If it’s not broke, don’t fix it” approach. This seems to ring true for whiskey, a timeless favorite of many across the world which has a steady following and, in many cases, has had minimal chang-es to bottles and labels, with some ex-ceptions of course.

Jack Daniels, for example, has remained consistent over the years with the easily recogniz-able black label for their popular Old No.7 which was first introduced in 1911 (thought to be in honor of Jack’s passing). How-ever, there are small batches distributed in limited quantities which are bottled in

more distinguished, collect-ible vessels, such as the Single Barrel Tennessee Rye Whiskey limited to 8,000 cases.

Many other distilleries and breweries will release special edition bottles from time to time for limited batch release; some are interesting collector’s items while others may just break the bank to obtain.

For example, a 6-liter decanter of Macallan Impe-riale “M” whisky sold for over $600k at a Sotheby’s auction in 2014, setting a new world record for the most expensive single-malt whisky sold at auc-

tion. So, whatever marketing

tactics are used; wheth-er it is fun, witty, classic labels or artisanal, handmade bottles, the packaging and designs related to booze seem

to be as varied as our choices in a mate.

There are many shapes, sizes, and personalities of which only some will catch our eye. Sometimes it's love at first sight and with others, the jury may still be out, but it is what’s inside that truly counts. You won’t really know until you give it a chance.

It’s alright, you can feel free to judge the book by its cover. Art is the eye of the beholder.

Sometimes it's love at first sight and with others, the jury may

still be out, but it is what’s inside that truly counts. You won’t really know until you give it a chance.”


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Shakespeare In Ninety MinutesEBCT showcases a timely twist on classic Shakespeare

There is a Shakespeare play to suit your mood for every day of the week, but what happens when these plays are combined into one nightly event featuring six actors? Parodic Chaos. On March 10th, join East Brainerd Community Theater at 7:30 for “The Complete Works of William Shakespeare (abridged).” The play is filled with an enthusias-tic and high-energy cast to depict a comedic side of Shakespeare’s most famous plays.

Cast members include Seth Brock, Katie Campassi, and Jason Haney. First up, Seth Brock. He’s a Chatta-nooga State student and spends his free time with local theater perfor-mances. His favorite role is Hamlet’s Ophelia.

Next up is Katie Campassi, a music and theater teacher in Chattanooga. She is absolutely thrilled about Ro-

meo and Juliet, especially her role of Romeo. She states, “as a female it’s great to play a male role - espe-cially one so famous and dramatic.”

And last but not least, Jason Haney, owner of his own marketing business, takes the stage as Mac-beth. This is his 3rd production with the Community Theater. He leaves us with his favorite Shakespeare play “King John.”

Join these actors and more for a night full of laughter at the East Brainerd Community Theater.

— Ja'Lisa Little

The Complete Works of William Shakespeare (abridged)Thu—Sat, 7:30 p.m. Sunday, 2:30 p.m. East Brainerd Community Theater8645 E. Brainerd Rd.eastbrainerdct.com

AS I ENTER TROUSDALE SCHOOL, I AM MET BY A SMIL-ing face and asked to sign in. The hallway is unusually quiet for

a school full of students, but then again, this is no ordinary school.

Finding A Fresh PerspectiveTrousdale School students inspire and create art on their own terms

FRI3.11LOOKING GLASS

Alice in WonderlandThe classic tale comes to the Colonnade Center stage for audiences of all ages. 7:30 p.m.The Colonnade Center264 Catoosa Cr.(706) 621-2870backalleyproductions.org

SAT3.12FINGER PICKIN'

Great Southern Old Time Fiddlers’ Convention Pickin' and grinnin' galore.NoonLindsay Street Hall901 Lindsay St.(423) 755-9111oldchattanooga.com

THU3.10BLACK COMEDY

Sordid LivesThe hilarious R-rated black comedy about white trash in a return engagement.7 p.m.Chattanooga Theatre Centre400 River St.(423) 267-8534theatrecentre.com

It’s finding those things that really make them come alive, that they can express themselves and share their vision of the world.”

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ArtsBETH MILLER

The Trousdale School in Cleveland, Tennessee currently houses 24 students ranging in age from 22 to 47. It serves “high-functioning adults with intel-lectual disabilities” by teaching a range of subjects from math to theater. Along with a standard curriculum, the students participate in life skills classes and voca-tional training. I am here to observe an art class.

Sarah Bradley, the art instructor, ea-gerly leads me down the tranquil hallway to her classroom. Six delightful students work excitedly on their art pieces for the upcoming community art show. Each student takes turns introducing his or her self and their art with a level of enthu-siasm that makes me feel like a visiting dignitary.

“From My Perspective: An Art Ex-hibition Featuring Artists with Special Needs” takes place on Thursday, March 17. This is the first year for what is to become an annual event, and the show is open to any and all students with or without disabilities in the Cleveland and Chattanooga areas.

The students continue mixing their paints, discuss finishing touches, and chat with me concerning their other proj-ects as Bradley flows in and around the table answering their questions while providing positive feedback and encour-agement. I ask them what they like most about creating art. “I can express myself,” says Amanda McCord who is working on a beautiful collage of flowers. The level of commitment demonstrated by each student is truly remarkable and touching.

“I try in art class to expose them to a


lot of different media,” Bradley ex-plains. “Some of them are really good at drawing, but others really just love clay. It’s finding those things that re-ally make them come alive, that they can express themselves and share their vision of the world.”

In preparation for the upcoming art show, the Allied Arts Council of the Cleveland/Bradley Chamber of Com-merce furnished the students with the supplies and activities needed to gain inspiration for their creations. “All stu-dents have created textured paintings and self-portraits as part of our ongoing ‘Artists with Disabilities’ unit, in which we are learning about professional art-ists who have disabilities such as blind-ness, physical limitations, autism, and Down Syndrome,” Bradley says.

Student Joseph Settle has created an ocean scene with textured waves and asks Bradley for advice on adding a surfer. Clearly engaged and commit-ted, Settle works quietly adding the fi-nal touch that will complete his work. Meanwhile, Anthony Crompton care-fully traces a photocopy of himself onto a canvas where he will add the neces-sary paint and texture needed to make it stand out.

Receiving accreditation in 2015, the Trousdale School stands out as the only school in Tennessee to hold this ac-creditation, and is one of approximately 24 nationally. The school recently cel-ebrated its 10-year anniversary with no signs of slowing down. In fact, the school plans to build a residential area for the students. According to Bradley, there is no average time span for each

student. They stay as long as they like and continue gaining skills vital to the workplace and their everyday lives.

Across the table from Crompton, Jes-sica McFarland tells me about her pre-vious work, a mock stained glass flower painting, as she gets up to retrieve it. Carefully placing the piece on the ta-ble, McFarland steps back allowing me to view it. It is beautiful.

Sitting next to the glass flowers is Hannah Elam’s fierce lion painting. Elam speaks openly about her efforts and how much she enjoys art. A stark contrast to Elam’s outspokenness, Jeff Young quietly works on his mountain and lake landscape, but what catches my eye is his self-portrait. Made up of pinks, reds, and yellows and outlined in black, his depiction of himself reminds me of something that would grace an album cover.

“We really are a family. We always sign our cards ‘from the Trousdale School family’ because it really is a family,” Bradley admits. “We are help-ing [the students] achieve indepen-dence, but it’s also a community.”

Bradley and the students encour-age everyone to come out and support them in their endeavors and to become a part of the Trousdale School family.

From My Perspective: An Art Exhibition Featuring Artists with Special NeedsThursday, March 17Trousdale School3171 Hewitt St. SECleveland, TNtrousdaleschool.org


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Highlands Youth Ensemble Concert10 a.m.Tivoli Theatre709 Broad St.(423) 757-5050chattanoogasymphony.orgWorld Series of Comedy Qualifier5, 7:30 p.m.The Comedy Catch1400 Market St.(423) 629-2233thecomedycatch.comHomebuyer Orientation5:30 p.m.Chattanooga Neighborhood Enterprise1500 Chestnut St.(423) 756-6201cneinc.orgSmall Business Orientation5:30 p.m.Small Business Development Center100 Cherokee Blvd.(423) 756-8668tsbdc.orgWoman’s Self Defense Seminar6 p.m.Fast Break Athletics19 Cherokee Blvd.(423) 265-0531fastbreakathletics.comThe King and I7 p.m.Chattanooga Christian School3354 Charger Dr.ccsk12.comSordid Lives

7 p.m.Chattanooga Theatre Centre400 River St.(423) 267-8534theatrecentre.comThe Complete Works of William Shakespeare (abridged)7:30 p.m.East Brainerd Community Theater8645 E. Brainerd Rd.eastbrainerdct.com

FRIDAY3.11

Home School Workshop: Baskets, Bows, and Beads10 a.m.The Hunter Museum of Art10 Bluff View(423) 267-0968huntermuseum.org

Mad, Bad & Dangerous11:30 a.m.Chattanooga Convention Center1100 Carter St.(423) 756-0001getyourmbd.comSt. Chatty’s Day ParadeNoonDowntown Chattanooga(423) 757-5259Kiwanis Club – Tree Seedling Giveaway4 p.m.Hamilton Place2100 Hamilton Place Blvd.(423) 894-7177hamiltonplace.comOpen Property & Bonfire!5 p.m.The Treehouse Project576 Chattanooga Valley Rd.(423) 300-6690sleepinatree.coArt Wise: Distinguished

Speakers Series Presents Beth Lipman6 p.m.The Hunter Museum of Art10 Bluff View(423) 267-0968huntermuseum.orgThe King and I7 p.m.Chattanooga Christian School3354 Charger Dr.ccsk12.comC.S. Lewis on Prayer7 p.m.Chattanooga House of Prayer1604 Reggie White Blvd.(423) 468-4480chatthop.orgGlow in the Dark Egg Hunt7 p.m.Crosspath Church4201 Ringgold Rd.(423) 698-2421Alice in Wonderland7:30 p.m.The Colonnade Center264 Catoosa Cr.(706) 621-2870backalleyproductions.orgMonroe Martin7:30, 9:45 p.m.The Comedy Catch1400 Market St.(423) 629-2233thecomedycatch.comUSA Dance St. Patrick’s Day Party7:30 p.m.Brainerd United Methodist Church4315 Brainerd Rd.(423) 629-0333chattanoogausadance.comSordid Lives

St. Chatty's Day Parade

PULSE PICK: MONROE MARTINWith a very honest, open approach to storytelling and an engaging personality, Martin effortlessly turns his childhood of hard knock experiences into comedy gold.

Monroe MartinThe Comedy Catch 1400 Market St.(423) 629-2233thecomedycatch.com


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Alice In Wonderland

8 p.m.Chattanooga Theatre Centre400 River St.(423) 267-8534theatrecentre.com

SATURDAY3.12 Mad, Bad & Dangerous9 a.m.Girls Preparatory School205 Island Ave.(423) 634-7600getyourmbd.comWildlife Photography Workshop9 a.m.Reflection Riding Arboretum and Nature Center400 Garden Rd.(423) 821-1160reflectionriding.orgCapturing the Color with Caleb Groggans10 a.m.Townsend Atelier301 E. 11th St.(423) 266-2712townsendatelier.comLive Portrait Demonstration with Norman Davis11 a.m.River Gallery400 E. 2nd St.(423) 265-5033, ext. 5river-gallery.comGreat Southern Old Time Fiddlers’ ConventionNoonLindsay Street Hall901 Lindsay St.(423) 755-9111oldchattanooga.com

St. Patrick’s Day PartyNoonThunder Creek Harley-Davidson7720 Lee Hwy.(423) 892-4888thundercreekharley.comVictorian Easter Bonnets: An Experience in Child Labor1 p.m.Houston Museum of Decorative Arts210 High St.(423) 267-7176thehoustonmuseum.orgHarrison Bay Star Party6 p.m.Harrison Bay State Park8411 Harrison Bay Rd.(423) 344-6214tn.govThe King and I7 p.m.Chattanooga Christian School3354 Charger Dr.ccsk12.comAlice in Wonderland7:30 p.m.The Colonnade Center264 Catoosa Cir.(706) 621-2870backalleyproductions.orgKorla: The Movie (Exotic Is Everywhere, Pt. 1)7:30 p.m.Barking Legs Theatre1307 Dodds Ave.(423) 624-5347barkinglegs.orgMonroe Martin7:30, 9:45 p.m.The Comedy Catch1400 Market St.(423) 629-2233thecomedycatch.com

Lady Day Watch Party8 p.m.Jazzanooga Arts Space431 E. MLK Blvd.jazzanooga.orgSordid Lives8 p.m.Chattanooga Theatre Centre400 River St.(423) 267-8534theatrecentre.comOld School House Party8:30 p.m.The Camp House149 E. MLK Blvd.(423) 702-8081thecamphouse.com

SUNDAY3.13 Capturing the Color with Caleb Groggans10 a.m.Townsend Atelier301 E. 11th St.(423) 266-2712townsendatelier.comBridal Affair 20161 p.m.The Chattanoogan1201 Broad St.(423) 756-3400chattanooganhotel.comSordid Lives2:30 p.m.Chattanooga Theatre Centre400 River St.(423) 267-8534theatrecentre.comChattanooga Area Flute Choirs Concert3 p.m.Good Shepherd

Lutheran Church822 Belvoir Ave.(423) 413-4761Monroe Martin7:30 p.m.The Comedy Catch1400 Market St.(423) 629-2233thecomedycatch.com

MONDAY3.14 Learn to Ride a Bicycle4, 6 p.m.Outdoor Chattanooga200 River St.(423) 643-6888outdoorchattanooga.comChattanooga Brewing Co. Paint Night6:30 p.m.Chattanooga Brewing Company1804 Chestnut St.(423) 702-9958chattabrew.comCSOYO Winter Concert7:30 p.m.Brainerd Baptist Church300 Brookfield Ave.(423) 624-2606chattanoogasymphony.org

TUESDAY3.15 YOUR Yoga Body8:30 a.m.Nutrition World6201 Old Lee Hwy.(423) 892-4085Tuesday CaféNoonJewish Cultural Center


Map these locations on chattanoogapulse.com. Send event listings at least 10 days in advance to: [email protected]

5461 N. Terrace(423) 493-0270jewishchattanooga.comShow And Tell: How Can Parents Help Transform Public Education?6 p.m.Chattanooga High School Center for Creative Arts1301 Dallas Rd.(423) 209-5929centerforcreativearts.netSketch Squad Volume 1.7 p.m.The Bitter Alibi825 Houston St.(423) 362-5070thebitteralibi.comRun Free: The True Story of Caballo Blanco7 p.m.The Camp House149 E. MLK Blvd.(423) 702-8081thecamphouse.comPsycho-Pass: The Movie7:30 p.m.Carmike East Ridge 18 & IMAX5080 S. Terrace(423) 855-9652carmike.com

WEDNESDAY3.16 Digital Marketing9 a.m.Small Business Development Centers100 Cherokee Blvd.(423) 756-8668tsbdc.orgMiddle East Dance10:30 a.m.Jewish Cultural Center5461 N. Terrace

(423) 493-0270jewishchattanooga.comDare To Be: Natalie Grant & Charlotte Gambill11 a.m.Carmike East Ridge 18 5080 S. Terrace(423) 855-9652carmike.comBest practices for Artists Workshop Presented by: Gwynne Rukenbrod Smith1 p.m.Chattanooga WorkSpace302 W. 6th St.(423) 822-5750chattanoogaworkspace.comIn Search of Israeli Cuisine6 p.m.Jewish Cultural Center5461 N. Terrace(423) 493-0270jewishchattanooga.comGardening with a Farmer6 p.m.Jazzanooga Arts Space431 E. MLK Blvd.jazzanooga.orgWorld Series of Comedy Qualifier7:30 p.m.The Comedy Catch1400 Market St.(423) 629-2233thecomedycatch.comPsycho-Pass: The Movie7:30 p.m.Carmike East Ridge 18 & IMAX5080 S. Terrace(423) 855-9652carmike.com

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DRINKSPRING 2016

courtesy ofThe Chattanooga Pulse

18 • THE PULSE • MARCH 10, 2016 • SPRING DRINK • CHATTANOOGAPULSE.COM

THE PULSE • SPRING DRINK • MARCH 10, 2016 • CHATTANOOGAPULSE.COM • 19

Root Kitchen & Wine Bar ................................. 20Hair Of The Dog .................................................. 21Chattanooga Whiskey ........................................ 22The FEED Co. Table & Tavern .......................... 23Hutton & Smith .................................................. 24RAW Bar & Grill .................................................. 25

Bar & Nightclub Directory ................................ 26Bluewater Grill .................................................... 34212 Market Restaurant ....................................... 35Southern Burger Co. ........................................... 36Mellow Mushroom .............................................. 37Sugarlands Distillery .......................................... 38

Inside This Issue

BREWER MEDIA GROUPPresident Jim Brewer II

EDITORIAL

Managing Editor Gary Poole

Editorial Assistant

Brooke Dorn

ContributorsRebekah Jones

Louis LeeJa'Lisa Little

Stephanie Smith

Cover IllustrationLukas Gojda

ADVERTISINGDirector of Sales

Mike Baskin

Account Executives Chee Chee Brown • Robyn Graves

Linda Hisey • Rick Leavell Stacey Tyler • Logan Vandergriff

CONTACTOffices

1305 Carter St.Chattanooga, TN 37402

Phone423.265.9494

Fax423.266.2335

Website chattanoogapulse.com

Email [email protected]

THE FINE PRINT Chattanooga Drink is published biannually by The Pulse and Brewer Media. Chattanooga Drink is dis-tributed throughout the city of Chattanooga and sur-rounding communities. Chattanooga Drink is avail-able free of charge, limited to one copy per reader. No person without written permission from the publishers may take more than one copy per weekly issue, please.

© 2016 Brewer Media

CHATTANOOGA'S WEEKLY ALTERNATIVE

DRINKSPRING 2016

courtesy ofThe Chattanooga Pulse


DRINK SPRING 2016

Root Kitchen & Wine BarEdison bulbs strung along

the bar, rough-hewn tabletops and ironwork chairs. If this sounds like a turn-of-the-last-century factory, you’d be right. And wrong. “We are on Manufacturer’s Road where all the industrial buildings are,” ex-plains Bar Manager Mandi Carrera. “We just wanted a laid back atmo-sphere.”

Nestled on a corner of 2 North Shore, the former “Elements” was transformed back in August of 2014 to become the Root Kitchen and Wine Bar. “We upgraded our reci-pes and our menu,” explains Carrera about the transformation.

The food is an eclectic mixture of pub-style dishes with a strong emphasis on locally-sourced ingre-dients. Root Kitchen works with small farmers throughout the Ten-nessee Valley to bring fresh organic fod from farm to table. Some of the more recognizable names that they buy from are Anson Mills, Crabtree Farms, Otter Creek Trout Farm and the Mennonite Delano Farms in Benton, Tennessee.

Open for lunch and dinner, the restaurant also offers a Sunday Brunch. For starters, you can choose from appetizers like the Fire-Roast-ed Red Pepper Crab Cakes topped with Tennessee Sea Island red pea caviar, green tomato and sorghum coulis or their favorite Fried Green Tomatoes.

Next, you might try the Otter Creek Trout Hash (house-cured trout, red potato hash, roasted pep-pers and dill crème) or the Shrimp and Grits featuring Carolina Coast shrimp and local Anson Mills Grits

with an andouille pan gravy. They also have one of the best

Brunswick stews anywhere, and it’s not even on the menu. “We just can’t keep it,” says Carrera, “It’s just one of the ‘soup of the day’ offer-ings.

Along with the food, Root Kitch-en also does business with local distilleries and microbreweries to stock their extensive bar. The beer tap rotates with a broad selection of beers, lagers and ales, some sea-sonal choices, and special limited editions. Beyond drinks that come with a head, the wine selection cov-ers a range including Chardonnays, Sauvignon Blancs, Zinfandels, Pinot Noirs, Roses and Champagnes.

Root Kitchen’s mixed drink list is a blend of whimsical, classic, and down-to-business offerings. One of their most popular cocktails is the “Beeten Elderly Mule.” It’s a local take on the Moscow Mule that in-cludes Hana Gin, St. Germain El-derberry Liqueur, Beet Puree (no-tice the spelling of ‘Beeten’) Fresh Ginger Juice and Lime Juice with a splash of soda water.

Watching Carrera assemble this drink reminds one of a mad scientist in the laboratory. She gets a special grin when she drops the citrus slice on top for the garnish. Other drinks have similarly inventive names such as Short Mountain Stumble, The Bondurant’s Bathtub, and Root Whiskey Sour—made with Cum-berland Cask, Benedictine, a house-made sour mix, and egg whites.

The bottled beer collection has the standard Buds and Michelobs but also has Amstel Lights, Krom-bacher Pilsner, Highland Porter and Duck Rabbit Milk Stout for the more adventurous palette. And, yes, they have growlers as well. They also offer brunch on Saturday and Sunday mornings until 3 p.m. with Mimosa and Bloody Mary specials (Sundays they also have a fantastic Bloody Mary bar).

Most of the regulars are those who live in the condos around the North-shore, but let’s not keep it their little secret. Root Kitchen and Wine Bar is definitely a good fit for anyone seeking a unique casual dining ex-perience.

The ScoopBy partnering with local

farmers to provide a gathering space for friends and families,

they make it a priority to treat the community

like their own family.

Root Kitchen & Wine BarTaste The Difference—

Feel The Difference313 Manufacturers

Road, #119(423) 648-9160

rootkitchenandwinebar.com


DRINK SPRING 2016

Hair Of The Dog PubHair of the Dog isn’t just a

pub, it’s a home. It’s a place to go on days or nights, weekdays or weekends, whenever you’re in need of a place to relax and throw back a few with friends. Not only does it obviously of-fer a wealth of alcohol, but a variety of delicious food.

Hair of the Dog opened in 2005 with the intention of being a place to hang out, an authentic neighborhood pub. Owner Matt Lewis had dreamed of starting a traditional English pub for a long time, so when the perfect location on Market Street opened up, he jumped at the chance. Since then, Hair of the Dog has become a staple in Chattanooga’s community, espe-

cially among those who are fond of a good pint every once in a while.

When it comes to beer, they aren’t messing around. They have rotating seasonal drafts and a monthly sea-sonal beer list. For March, they have Sixpoint Sweet Action, Highland Devil’s Britches, and TN Brew Works Southern Wit available, just to name a few. They also do in house cocktail infusions. They have a draught from their sister pub, The Terminal, on tap at all times. Right now, they are fea-turing the delicious Smoked Vanilla Porter. They also have a local rotating tap that houses beers from as far away as Nashville and Knovxille, but often features local breweries like Chatt Brew, McHale's, or Hutton & Smith.

Equally as appealing as the beer is the savory food. They have pub clas-sics like their famous Fish n’ Chips and Bangers and Mash, but some of their most popular features are ones unique to their pub alone such as Beer Cheese Soup and Rueben Rolls. How could you resist? Oh, and let’s not forget that they have partnered with Dinner Delivered, so if you’re having a craving but can’t manage to get off the couch, you can have the pub grub

brought to you.Hair of the Dog Pub is a one stop

shop, or pub, if you will. You not only get great food, drinks, and service, but you get the benefit of feeling com-fortable in a home away from home. Indoor or outdoor, cocktail or beer, burger or frittata, the choices are end-less. Take a walk down Market Street and look for the building with a Brit-ish flag for a door. Go on in, you’re in good company.


DRINK SPRING 2016

Chattanooga Whiskey

William Faukner said that “civilization begins with distilla-tion,” and here in Tennessee, the whiskey tradition runs deep and embodies our spirit of indepen-dence and community. Chattanoo-ga Whiskey is proud to celebrate the end of 100 years of prohibition and to finally bring whiskey to the people at the Tennessee Stillhouse microdistillery.

The company’s “Vote Whiskey” campaign successfully changed the law in 2013, and in March of 2015 they made history again with the opening of Tennessee Stillhouse at 1439 Market Street. The Stillhouse, home of Chattanooga Whiskey, serves as a hub in the heart of down-town, offering a unique opportunity for good whiskey, good drinks, and good times.

The Stillhouse, located on Mar-ket Street directly across from the historic Chattanooga Choo Choo, serves as the perfect destination for local and visiting whiskey enthusi-

asts alike. Here, visitors learn about the company’s unique history, walk through the microdistillery, and are introduced to the process of mak-ing whiskey. Rounding out the tour, guests saddle up to the bar for a whiskey tasting flight highlighting both whiskey and classic concoc-tions prepared with Dr. Thacher’s cocktail syrups, made right here in Chattanooga.

Open every day, the $12 Tour has quickly become a top-rated activity. Stop by next time you are on Chat-tanooga’s Southside to learn their whiskey ways and get a taste of his-tory in the making.

Chattanooga Whiskey 1816 Re-serve and Cask is used in craft cocktails throughout Tennessee, Georgia and South Carolina. When you are making cocktails at home, Dr. Thacher’s cocktail syrups seam-lessly combine natural flavors and cane sugar to deliver simple, easy, delicious cocktails for you to enjoy with friends.


DRINK SPRING 2016

The FEED Co. Table & TavernStepping through Feed Co.’s

door, the atmosphere instantly warms around you. Rustic floors, quirky Edison bulbs here and there—it’s a pretty cool place.

“We’ve got an at-home-feeling going on,” says owner operator Miguel Morales. “Whether you’re in a suit or flip flops and shorts, you’ll fit in. It’s a come as you are kind of place.” That idea of mak-ing people feel at home set the platform for both the drink and food menus.

“We used nice, southern liquors. Bourbon, Chattanooga Whiskey. You know, drinks that bring warmth,

comfort,” says Heather Jennings, the mastermind behind the cock-tails. Nothing makes you feel more at home than being warm and cozy. At Feed Co., you’ll just find it in the bottom of a glass. Not buying the “we are family” bit? Take a look at their drink menu and you’ll find more than one drink named after regular customers.

Mama’s Fix, a Cosmopolitan-style cocktail, was a drink ordered so regularly by a customer named Mama that they added it to the menu. “People kept asking, ‘What drink are you making?’ and I’d say, ‘I’m making Mama’s Fix’ and it just kind of stuck!” says Heather.

The simplicity of the cocktail menu is echoed in its local, fresh ingredients and everything is hand-juiced in house. No store-bought sugary cocktail mixes here!

The extensive brew selection is the brainchild of Owner and Part-ner Dustin Choate, and Bar Man-ager Michael Erhardt, and it seems they know their stuff considering beer outsells everything. The only time it has a rival is in the summer-time, when the cocktails start flow-ing as people finally get a chance to enjoy Feed Co.’s old truck bay turned patio. And with spring just around the corner, well, you know where you can find everyone.


DRINK SPRING 2016

Hutton & Smith Brewing Co.Chattanooga’s newest brew-

ery opened in mid-June of 2015 with four flagship beers on tap: Rope Gun Rye, Igneous IPA, Pale-ontology Pilsner, and Porterledge, a roasty coffee Porter.

Since they opened their doors they have created 19 different styles that have been received with enthusiasm from the Chatta-nooga craft beer community. Some unique offerings have included Hadrian’s Harvest Ale, brewed with hops grown in the owner’s home hop yard, as well as Diatoma-ceous Dry Stout, aged in a Chat-tanooga Whiskey barrel for five weeks.

Hutton & Smith Brewing Com-pany was formed by husband and wife team Joel and Melanie Kraut-strunk, and now operates with a four-person crew. The couple moved to Chattanooga from Las Vegas for the sole purpose of open-ing the brewery.

Reading the beer list, noting the décor, and tasting the craft brews, taproom guests can appreciate their passion for making great beer, and running a comfortable and friendly establishment with a geology and climbing theme. Free geology field trips are offered monthly departing from the brewery and tour the local geologic features.

Patrons visiting the tap room

have plenty of variety with 12 beers on tap at any given time, in-cluding two nitrogen pours, several of which rotate on a regular basis. Hutton & Smith currently has the only Crowler machine in Chatta-nooga! Their staff can fill and seal a 32 oz. can while you wait. The Crowler cans keep their tasty brews fresh for weeks, and travel well.

Hutton & Smith brews all of their beers at 431 E. MLK Blvd., where intimate brewery tours are avail-able during business hours. Come by and enjoy a pint served up by the brewers themselves Tuesday through Thursday from 5 to 10 p.m., and on Friday and Saturday from Noon to Midnight.


DRINK SPRING 2016

RAW Bar & Grill

RAW Bar & Grill on Market St. in the heart of downtown Chat-tanooga is the place to be for food, fun, and dancing to some of the hottest local bands.

After a complete remodel in 2015, RAW now boasts a stage downstairs surrounded by autographed guitars from the likes of Billy Idol, Cold-play, and Stone Temple Pilots—to name a few. The dance club up-stairs is equipped with 3D video mapping, one of the most modern lighting systems around, and was designed by Integrated Visions, the company that did lighting design for The Hunger Games movies. Such an atmosphere, with a happy hour that lasts from 4 until 10 p.m Monday through Saturday, is sure to ensure customers will have a good time.

With the remodel came a re-vamped menu featuring fresh subs, handbattered chicken fingers, and made-to-order pizzas, which are featured buffet-style during the UFC Pay-per-view fights. The hap-py hour specials are $1 off beers and half off single liquor drinks. As the

weather gets warmer, look forward to live music during happy hour, per customer request.

“I’ve had a restaurant/nightclub for 21 years, all the way back to The Bay in 1995 where I brought in na-tional acts” says owner Jim Striker. “We moved to this location as Buck Wild in 2003 and in 2008 changed the name to RAW. In 21 years all I’ve tried to do is make sure the customers are always happy. I make sure people have a good time in a safe, fun environment. In 13 years here, we’ve consistently been one of the busiest bars in Chattanooga on the weekends.”

Mondays through Wednesdays feature karaoke and a DJ while Fri-day and Saturday nights some of the hottest local and regional cover bands can be heard on the main stage. Upstairs, the dance club rag-es on Thursday, Friday and Saturday nights from 9:30 p.m. to 3 a.m. The full menu is served until 2:30 a.m. Hours are 4 p.m. to 3 a.m. Monday through Saturday.

Find them on Facebook, Twitter, Instagram, and at rawbarandgrill-chatt.com.


1885 Grill3914 St. Elmo Ave. (423) 485-30501885grill.com

212 Market Restaurant212 Market St. (423) 265-1212212market.com

3rd Deck Burger Bar201 Riverfront Pkwy.(423) 266-4488chattanoogariverboat.com

Abuelo’s2102 Hamilton Place Blvd.(423) 855-7400abuelos.com

Acropolis Mediterranean Grill2213 Hamilton Place Blvd. (423) 899-5341acropolisgrill.com

AGM Restaurant & Lounge1622 Dodds Ave.(423) 508-8107

Alan Gold’s Discotheque1100 McCallie Ave. (423) 629-8080alangolds.com

Alleia25 E. Main St. (423) 305-6990alleiarestaurant.com

Amigo Mexican Restaurant5794 Brainerd Rd.(423) 499-54355450 Hwy. 153(423) 875-80491906 Dayton Blvd. (423) 870-99283805 Ringgold Rd. (423) 624-43456701 Hwy. 58(423) 710-8970

amigorestaurantonline.comApplebee’s5606 Brainerd Rd. (423) 553-9203401 Market St. (423) 826-4996356 Northgate Mall Dr.(423) 875-83532342 Shallowford Village Rd. (423) 499-1999applebees.com

Aretha Frankensteins518 Tremont St. (423) 265-7685arethas.com

Ayala Mexican Restaurant1832 Taft Hwy. (423) 886-0063

Back Inn Café412 E. 2nd St. (423) 265-5033bluffviewartdistrict.com

Bar Louie2100 Hamilton Place Blvd. (423) 855-4155barlouieamerica.com

Beast + Barrel16 Frazier Ave. (423) 805-4599beastandbarrel.com

Beef O’Brady’s5958 Snow Hill Rd. #100 (423) 910-0261ooltewahbeefobradys.com

Bella Vita Restaurant

1400 Cowart St. (423) 668-6807bellavitarestaurants.com

Big Chill & Grill103 Cherokee Blvd. (423) 267-2445bigchillandgrill.com

Big Don’s Bar & Karaoke306 Cherokee Blvd. (423) 755-0041

Big River Grille222 Broad St. (423) 267-27392020 Hamilton Place Blvd. (423) 553-7723bigrivergrille.com

Bluewater Grille224 Broad St. (423) 266-4200bluewaterchattanooga.com

Boathouse Rotisserie & Raw Bar1459 Riverside Dr. (423) 622-0122boathousechattanooga.com

Boccaccia Restaurant3077 S. Broad St. (423) 266-2930boccacciarestaurant.com

Bonefish Grill2115 Gunbarrel Rd. (423) 892-3175bonefishgrill.com

Bourbon Street Music Bar2000 E. 23rd St.

(423) 475-5118Brewhaus224 Frazier Ave. (423) 531-8490brewhausbar.com

Bud’s Sports Bar5751 Brainerd Rd. (423) 499-9878budssportsbar.com

Buffalo Wild Wings120 Market St. (423) 634-04685744 Hwy. 153 (423) 877-3338buffalowildwings.com

Cancun Restaurant1809 Broad St. (423) 266-1461

Carrabba’s Italian Grill2040 Hamilton Place Blvd. (423) 894-9970carrabbas.com

Charlie’s Restaurant & Lounge8504 Dayton Pike(423) 842-9744

Chattanooga Billiards Club725 Cherry St. (423) 267-7740cbcburns.com

Chattanooga Billiards Club East110 Jordan Dr. (423) 499-3883cbcburns.com

Chattanooga Brewing Company1804 Chestnut St. (423) 702-9958chattabrew.com

Chili’s408 Market St. (423) 265-1511,5637 Brainerd Rd.

We strive to make our listings accurate, but things change. We recommend you call in

advance or visit websites before visiting any restaurant. For updates and special deals, please visit www.chattanoogapulse.com

Chattanooga Bar & Nightclub Directory


(423) 855-03761921 Gunbarrel Rd. (423) 892-6319123 Northgate Mall Dr. (423) 877-4344chilis.com

Christy’s Sports Bar3469 Brainerd Rd.(423) 702-8137

Chuck’s II27 W. Main St. (423) 265-5405

Cloud 9 Hookah Lounge1101 Hixson Pike(423) 521-4737 c9lounge.com

Clyde’s On Main122 W. Main St.(423) 362-8335clydesonmain.com

Community Pie850 Market St. (423) 486-1743communitypie.com

Conga Latin Food207 E. Main St. (423) 201-4806

Den Sports Bar & Lounge1200 E. 23rd St.(423) 475-6007

Diamond Billiard Club3600 Hixson Pike(423) 877-5882diamondbilliardclub.com

Diamonds & Lace Showbar (Babes Sports Bar)115 Honest St. (423) 855-1893

Dos Amigos3208 Amnicola Hwy. (423) 495-1802

Easy Bistro203 Broad St. (423) 266-1121easybistro.com

El Meson2204 Hamilton Pl. Blvd.

(423) 894-8726248 Northgate Park(423) 710-1201elmesonchattanooga.com

Eleven and H20 BarDoubleTree Hotel407 Chestnut St. (423) 756-5150doubletree3.hilton.com

Feed Table & Tavern201 W. Main St.(423)708-8500feedtableandtavern.com

Firebirds Wood Fired Grill2107 Gunbarrel Rd. (423) 308-1090firebirdsrestaurants.com

Fireside Grille3018 Cummings Hwy.(423) 821-9898

Flying Squirrel Bar55 Johnson St. (423) 602-5980flyingsquirrelbar.com

Fox and Hound Pub and Grille2040 Hamilton Pl. Blvd. (423) 490-1200foxandhound.com

Fuji Japanese Steak & Sushi2207 Overnite Dr. (423) 892-28995437 Hwy. 153(423) 531-3183 fujisteakchattanooga.com

Gail’s2555 Harrison Pike(423) 698-4123

Georgia Winery6469 Battlefield Pkwy.Ringgold, Ga. (706) 937-9463georgiawines.com

Giggles Grill1400 Market St.(423) 629-2233thecomedycatch.com

Good Dog34 Frazier Ave.

(423) 475-6175eatatgooddog.com

Hair of the Dog Pub334 Market St. (423) 265-4615hairofthedogpub.net

Harley House3715 Rossville Blvd. (423) 867-7795

Heaven & Ale304 Cherokee Blvd. (423) 602-8286, heaven-and-ale.com

Hennen’s Restaurant193 Chestnut St. (423) 634-5160hennens.net

Hooters5912 Brainerd Rd. (423) 499-8668 hooters.com

Ichiban Japanese Steakhouse & Sushi Bar5621 Brainerd Rd. (423) 892-04045035 Hixson Pike(423) 875-0473 5425 Hwy. 153(423) 875-0404yourichiban.com

IL Primo1100 Hixson Pike(423) 602-5555primochattanooga.com

Images Showbar6005 Lee Hwy. (423) 855-8210mirage-complex.com

J. Alexander’s2215 Hamilton Pl. Blvd.(423) 855-5559jalexanders.com

J & J Lounge2208 Glass St. (423) 622-3579

JJ’s Bohemia231 E. MLK Blvd. (423) 362-5695jjsbohemia.com

Jay’s Bar1914 Wilder St.


(423) 710-2045Jefferson’s618 Georgia Ave. (423) 710-1560jeffersonsrestaurant.com

Jimmy D’s Sports Bar & Grill3901 Rossville Blvd. (423) 867-2624

JPM Restaurant538 Cherokee Blvd. (423) 475-5259

Kanpai of Tokyo2200 Hamilton Pl. Blvd. (423) 800-8193kanpaioftokyo.com

La Altena314 W. Main St. (423) 266-7595615 Commercial Ln. (423) 877-14478644 E. Brainerd Rd.(423) 893-9047

La Fiesta Mexican Grill8523 Hixson Pike(423) 843-1149

Lakeshore Grille5600 Lake Resort Terrace(423) 710-2057lakeshoregrille.com

Lamar’s Restaurant1018 E. MLK Blvd. (423) 266-0988lamarsrestaurant.com

Las Margaritas1101 Hixson Pike(423) 756-33324604 Skyview Dr. (423) 892-30653100 Cummings Hwy.(423) 825-03047015 Shallowford Rd.(423) 553-8686

Lawrence’s Lounge1201 E. 37th St. (423) 867-0079

Local 191191 Chestnut St. (423) 648-6767local191.com

Logan’s Roadhouse

2119 Gunbarrel Rd.(423) 499-43393592 Cummings Hwy. (423) 821-2948504 Northgate Mall Dr. (423) 875-4443logansroadhouse.com

Lookout Winery11848 Highway 41, Guild, Tn.(727) 499-8974lookoutwinery.com

Lupi’s Pizza Pies406-A Broad St. (423) 266-58742382 N. Ocoee St. (423) 476-94645504 Hixson Pike (423) 847-37001414 Jenkins Rd. (423) 855-41049453 Bradmore Lane(423) 602-7499lupi.com

Mac’s Restaurant & Lounge3950 Brainerd Rd. (423) 698-0702

Maggie G’s400 E. MLK Blvd. (423) 757-7722

Marsha’s Backstreet Café5032 Brainerd Rd. (423) 485-7911

Mary’s Lounge2125 McCallie Ave. (423) 493-0246

Mayo’s Restaurant & Lounge3820 Brainerd Rd. (423) 624-0034

McHale’s Brew House

724 Ashland Terrace(423) 877-2124mchalesbrewhouse.com

Mellow Mushroom205 Broad St. (423) 266-55642318 Lifestyle Way(423) 468-3737mellowmushroom.com

Memo’s430 E. MLK Blvd.(423) 267-7283

Mexiville809 Market St. (423) 805-7444mexivilletn.com

Mexi-Wing VII5773 Brainerd Rd. (423) 634-8899

Mi Casa Mexican Restaurant3029 Rossville Blvd. (423) 805-4443

Mike’s Hole in the Wall538 Cherokee Blvd. (423) 475-5259

Mitch’s Sports Bar2555 Harrison Pike(423) 698-4123

Mojo Burrito3815 St. Elmo Ave. (423) 822-66561800 Dayton Blvd. (423) 870-66561414 Jenkins Rd. (423) 296-6656mojoburrito.com

Molcajete Mexican Restaurant6231 Perimeter Dr. (423) 760-8200molcajeterestauranttn.com

Mountain City Club

729 Chestnut St. (423) 756-5584mountaincityclub.org

Nick and Linda’s4762 Hwy. 58(423) 386-5404

North River Pub4027 Hixson Pike(423) 875-0407

O’Charley’s 5301 Hixson Pike(423) 877-89662340 Shallowford Village Dr. (423) 892-3343ocharleys.com

Old Chicago Pizza250 Northgate Mall(423) 877-3450oldchicago.com

Outback Steakhouse501 Northgate Mall(423) 870-09802120 Hamilton Pl. Blvd. (423) 899-2600outback.com

P.F. Chang’s2110 Hamilton Pl. Blvd. (423) 242-0045pfchangs.com

Pickle Barrel1012 Market St. (423) 266-1103goodfoodchattanooga.com

Poblano’s Mexican Cuisine551 River St. (423) 490-7911poblanoschattanooga.com

Porkchops Bar & Grill6727 Ringgold Rd. (423) 296-2571

Provino’s5084 S. Terrace Plaza(423) 443-4927provinos.com

Public House1110 Market St.(423) 266-3366publichousechattanoo-ga.com

Raw Dance Club409 Market St.




(423) 756-1919 rawbarandgrillchatt.com

Root Kitchen & Wine Bar313 Manufacturers Rd. (423) 648-9160 rootkitchenandwinebar.com

Rumors3884 Hixson Pike(423) 870-3003

Ruth’s Chris Steak House2321 Lifestyle Way(423) 602-5900ruthschris.net

Sekisui1120 Houston St. (423) 267-4600sekisuichattanooga.com

Shogun Japanese Steak & Sushi1806 Gunbarrel Rd. (423) 296-6500shogunchattanooga.com

Sing It or Wing It410 Market St. (423) 757-9464singitorwingit.org

Sky Zoo5709 Lee Hwy. (423) 521-2966skyzoochattanooga.com

Slick’s Burgers309 E Main St.(423)760-4878slicksburgers.com

Sluggo’s501 Cherokee Blvd.(423) 752-5224

Smokey Bones Bar & Fire Grill2225 Gunbarrel Rd. (423) 893-7850smokeybones.com

Sofa King Juicy Burger1743 Dayton Blvd. (423) 490-7632sofakingjuicyburger.com

Southern Burger Co.9453 Bradmore Ln.,Ooltewah(423) 825-4919southernburgerco.com

Southside Saloon and Bistro1301 Chestnut St. (423) 757-4730southsidesaloonandbis-tro.com

Southside Social1818 Chestnut St.(423) 708-3280 thesouthsidesocial.com

St. John’s1278 Market St. (423) 266-4400stjohnsrestaurant.com

Sticky Fingers2031 Hamilton Pl. Blvd. (423) 899-7427420 Broad St. (423) 265-7427stickyfingers.com

Sushi Nabe of Kyoto110 River St. (423) 634-0171sushinabechattanooga.com

Sweet Basil5845 Brainerd Rd. (423) 485-8836sweetbasilthairestau-rant.com

T.MAC423 Market St. (423) 267-8226tmacrestaurants.com

Taco Mamacita109 N. Market St. (423) 648-6262tacomamacita.com

Taconooga207-A Frazier Ave. (423) 757-5550taconooga.com

Taco Roc6960 Old Lee Hwy.

(423) 653-1001tacoroc.com

T-Bones Sports Cafe 1419 Chestnut St. (423) 266-4240tbonessportscafe.com

T-Roy’s2300 Glass St. (423) 629-8908

Teasers Bikini Bar & Grill1401 E. 23rd St. (423) 622-6734

Terminal Brewhouse6 E. 14th St. (423) 752-8090terminalbrewhouse.com

TerraMae Appalachian Bistro122 E. 10th St. (423) 710-2925terramaechattanooga.com

Terra Nostra Tapas & Wine Bar105 Frazier Ave. (423) 634-0238terranostratapas.com

Texas Roadhouse7016 Shallowford Rd. (423) 899-8293texasroadhouse.com

The Bitter Alibi825 Houston St. (423) 362-5070thebitteralibi.com

The Blue Plate191 Chestnut St. (423) 648-6767theblueplate.info

The Brew & Cue5017 Rossville Blvd. (423) 867-9402

The Casual Pint

103 Cherokee Blvd. (423) 475-6304 thecasualpint.com

The Comedy Catch1400 Market St. (423) 629-2233thecomedycatch.com

The Chop House2011 Gunbarrel Rd. (423) 892-1222thechophouse.com

The FoundryChattanoogan Hotel1201 Broad St. (423) 424-3775chattanooganhotel.com

The Honest Pint35 Patten Pkwy.(423) 468-4192thehonestpint.com

The Meeting Place1278 Market St. (423) 266-4400stjohnsrestaurant.com

The OfficeInside City Café901 Carter St. (423) 634-9191citycafemenu.com

The Palms at Hamilton6925 Shallowford Rd. (423) 499-5055thepalmsathamilton.com

The Pub on Frazier346 Frazier Ave.(423) 668-8273

The Social1110 Market St. (423) 266-3366publichousechattanoo-ga.com

Tipoff Sports Bar & Grill830 Dodson Ave. (423) 622-2900

Tony’s Pasta Shop & Trattoria212 High St. (423) 265-5033bluffviewartdistrict.com

Tremont Tavern1203 Hixson Pike(423) 266-1996




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tremonttavern.comTupelo Honey1110 Market St.(423) 779-0400tupelohoneycafe.com

Underground2503 Westside Dr. (423) 485-3873

Universal Joint532 Lookout St.(423) 468-3725ujchattanooga.com

Urban Stack Burger Lounge12 W. 13th St. (423) 475-5350urbanstack.com

Wine Down9431 Bradmore Ln.,Ooltewah, Ste 109(423) 531-9463winedownbar.com

World of Beer412 Market St. (423) 668-6808worldofbeer.com

Ziggy’s607 Cherokee Blvd. (423) 265-8711

Beer, Wine & Liquor Sales

ABC Liquors3948 Brainerd Rd. (423) 622-5915abcliquorsinc.com

Athens Distributing Company4126 S. Creek Rd.(423) 629-7311athensdistributing.com

Bacchus Wine & Spirits5721 Hwy. 153(423) 875-2999 bacchuswinesand-spirits.com

Beverage World1840 Old Lafayette Rd., Fort Oglethorpe, Ga. (706) 866-5644

ourbeers.comBonny Oaks Liquor4915 Bonny Oaks Dr. (423) 521-4312

CJ’s Liquor6401 Hixson Pike(423) 842-2400

Collegedale Tobacco & Beverage Mart9409 Apison Pike(423) 615-0021

DeBarge Winery1617 Rossville Ave. (423) 710-8426debargewines.com

Discount Tobacco & Beer, Etc.7000 Lee Hwy. (423) 531-6940discounttobaccobe-eretc.com

East Brainerd Wine & Spirits7804 E. Brainerd Rd. (423) 855-4120

Hamilton Liquor2288 Gunbarrel Rd. (423) 894-3194

Henry’s EZ Liquor5012 Hwy. 58(423) 899-4452

Highway 58 Liquors4762 Hwy. 58(423) 899-6592

Horizon Wine and Spirits3794 Tag Rd. (423) 899-3962hwas.com

Imbibe1616 Broad St.(423) 777-4820imbibechattanooga.com

Island Point Wine & Spirits5987 Brainerd Rd. (423) 553-1515islandpointwine.com

Jax Liquors216 Market St. (423) 266-8420facebook.com/jaxli-quors

J D’s Liquor Stores3209 Broad St. (423) 267-1024

J J’s Liquor Store4204 Rossville Blvd. (423) 867-1720

J & R Liquors2121 E. 23rd St. (423) 622-6605

Ken’s Liquor Store6015 Dayton Blvd. (423) 875-3305

Lakesite Wine & Spirits8711 Hixson Pike(423) 451-7723

Lamplight Package Store5032 Brainerd Rd. (423) 899-9860

Louie’s Liquors541 Signal Mountain Rd. (423) 468-4471

Mack’s Highway Market4401 Ringgold Rd. (423) 624-5788

Mountain Top Wine & Spirits1807 Taft Hwy. 7A,Signal Mtn.(423) 886-9463

Oasis Liquors7003 Lee Hwy. (423) 899-7372

Ooltewah Discount Liquor9207 Lee Hwy. (423) 238-9177ooltewahdiscountli-quor.com

Red Bank Wine & Spirits3849 Dayton Blvd. (423) 877-1787

Riley’s Wine and Spirits4818 Hixson Pike (423) 870-2156rileyswineandspirits.com

Rivermont Wine & Spirits3600 Hixson Pike


(423) 870-4388Riverside Wine & Spirits600 Manufacturers Rd. (423) 267-4305riversidewine.com

Riverview Wine & Spirits1101 Hixson Pike (423) 468-2071

Ronnie’s Wine & Spirits7022 Shallowford Rd. (423) 899-1986

Sandy’s Liquor Store2410 Glass St. (423) 698-8751

Sigler’s Craft Beer & Cigars1309 Panorama Dr. (423) 485-3271siglerscraftbeerand-cigars.com

Signal View Liquors252 Signal Mountain Rd.(423) 756-1175

Sports Wine & Spirits5510 Hwy. 153(423) 870-4555

The Vine Wine and Spirits301 Manufacturers Rd. (423) 643-2250

Tobacco & Beer Mart6025 E. Brainerd Rd. (423) 531-3916

Tobacco & Beverage Mart

4340 Ringgold Rd. (423) 622-3600

Valley Wine & Spirits3548 Cummings Hwy. (423) 821-6842

Vine & Barrel5506 Hixson Pike, (423) 702-5763

Vintage Wine & Spirits800 Mountain Creek Rd. (423) 877-9474

Welcome Liquor2001 S. Market St. (423) 756-0187

Odds & Ends

A Silverware Affair 6727 Heritage Business Ct. #119(423) 296-4204

Apron Strings Catering Co. 3018 Cummings Hwy.(423) 486-1783apronstringscatering.com

Black Tie Affair 1129 Valentine Cir.(423) 266-0250

Cakeman's Catering 4272 Bonny Oaks Dr.(423) 493-0090

Chattanooga Brew Choo21 W. 28th St.(423) 415-4991

chattbrewchoo.comDish T'Pass 302 W. 6th St. (423) 309-5353

Events With Taste (423) 508-8023ewtcaters.com

GQR Catering641 N. Valley Dr.(423) 933-2300cateringchattanooga.com

Moss Place Catering 711 Tunnel Blvd.(423) 493-9006

Lee Towery Catering 1303 Hixson Pike #C(423) 267-9515

Lockhart's Fire & Smoke Catering 909 Belvoir Hills Cir.(423) 421-8872

On The List Catering100 Cherokee Blvd.Suite #120(423) 290-1081onthelistcatering.com

Superior Catering Services 2103 S. Highland Park Ave.(423) 698-4244

Swiss-Am Seasoning 1401 E. 34th St.(423) 867-7752

Tap WagonSignal Mountain, TN (423) 827-3652 tapwagon.com

Follow The Pulse on Facebook (we’re quite likeable)

www.facebook.com/chattanoogapulse


DRINK SPRING 2016

Bluewater Grille

Located on Broad Street in the heart of downtown, Bluewater Grille has provided Chattanooga with the city’s freshest seafood for over ten years. Their historic build-ing, standing since the late 1800s, features a chic decor and atmo-sphere perfect for any event from a casual night out on the town to a pre-prom dinner or a post-gradua-tion meal.

Featuring fish flown in from all over the world and hand cut by a team of Chattanooga’s top chefs, Bluewater Grille offers unique en-trées that satisfy even the pickiest of eaters, featuring original dishes that focus on traditional and alter-native types of fish.

Let’s add a few ways to increase your anticipation of a great meal: great drink choices. Most every-one has tried (or at least heard of) a Mojito. But have you ever tried a Coconut Mojito? It’s a Bluewater Grille specialty, combining Malibu Rum, fresh mint and lime shaken with coconut cream and pineapple juice. Or perhaps you like your rum with fruit and even more rum. In

that case, the Goombay Smash is the drink for you: Cruzan Coconut Rum, Bacardi Gold Rum, apricot brandy and pineapple and orange juices with a float of Myers’s Origi-nal Dark Rum.

Bluewater Grille offers Happy Hour from 4 to 7 p.m. Monday through Friday, with $2 off draft beer, $2 off wine and $6 for spe-cialty cocktails. Our suggestion is to come in early and enjoy a beverage in the relaxed, welcoming atmo-sphere before your meal.

And be sure to finish the night with the Coconut Key Lime Cheesecake. This sweet and tangy tropical treat is topped with whipped cream and sprinkled with toasted coconut. It’s served atop of mixed berry compote and finished with fresh mint.

This summer, Bluewater Grille is bringing the ocean to Chattanooga. Beat the heat and cool off with fresh produce and fantastic seafood. Take a bite, grab a cocktail and relax at Bluewater Grille, an essential Chat-tanooga dining experience for over ten years.


DRINK SPRING 2016

212 Market Restaurant212 Market has been on the

block since ’92, but what you might not know is that three women began one of the most local and inventive restaurants downtown. 212 Market is not only a place serving upscale food at affordable prices, it’s a place with a laid out bar that hosts a selection of liquors, beers, and whiskey (most of which are home to Tennessee).

Sally Moses, 212 Market’s man-ager and co-founder, explains 212 Market is much more than just a res-taurant for business meetings and anniversaries; it’s an approachable restaurant that values local ingredi-ents and products, local artists, con-

serving energy, and recycling. Most importantly, 212 Market provides a variety of original specialty seasonal cocktails made from local ingredi-ents.

With spring approaching, 212 Market is switching up their winter cocktails for spring originals such as the Chattanooga Sour which in-cludes Chattanooga Whisky, Ten-nessee Blackberry Shine, and Lem-on Coconut Cake made with fresh lemonade. Focusing in on their Chattanooga Sour, you can see they take pride in using local ingredients. Besides the blackberry shine and whisky, the cocktail includes house lemonade and is topped off with a

b lackberr y and lemon garnish in an old fash-ioned glass.

Why not try 212 Mar-ket’s ar-ra n g e m e nt of spring cocktails during the warm-er season on their open solar deck overlooking downtown? The solar panels display their concern with energy conservation, but the deck is the perfect atmosphere for a nice spring brunch.

This weekday, take your pick at one of 212’s Market’s cocktails.

Weekday happy hour is from 4:30 p.m. until 6:30 p.m., which includes $1 off beers, specialty cocktails, and local food appetizers.

212 Market is more than just a space for anniversaries. It is a space that incorporates what it means to be a Chattanoogan by providing many qualities we all value.


DRINK SPRING 2016

Southern Burger Co.Fresh. Contemporary. Handcraft-

ed. When asked what three words best described Southern Burger Co., owner Christian Siler put these on the table. What more could you ask for? Well, lucky for you, Southern Burger Co. has a lot more to offer.

With its origins stretching back a mere six years, Southern Burger Co. has established a new way of crafting burg-ers. They began as a food truck, deliv-ering some of the finest hand ground burgers the people of Chattanooga have ever tasted. When it became obvious a truck wasn’t big enough to house their success, they moved into a restaurant in Ooltewah, where they are now located.

From the very beginning, their “thing” has always been fresh ingredients. Al-

most all of the ingredients you desire are made right there in the restaurant. They have their own specialty ketchup, mustard, and jam. It’s not just any jam, it’s bacon and habanero jam. They aren’t messing around when it comes to home-grown flavor.

A few novelty ingredients are locally sourced, including the delicious Wick-les Pickles from Alabama and Niedlov’s Breadworks. Don’t you wish you could sink your teeth in right this minute?

Their nightly events are just as numer-ous and tempting as their ingredients. Monday-Friday from 2-6 p.m. is happy hour. On Tuesday’s you can try your hand at free trivia night with $5 pitch-ers of craft beer. Wednesday is College Night, which means if you’re in college and you’re as broke as you claim, you can

come B.Y.O.B. (Build Your Own Burger) for $3.99. Last, but definitely not least is $3 Pint Night from 6-10 p.m on Thurs-days. Pick a day and Southern Burger Co. has something for you.

When they say they are all about spe-cialty, they mean it. They have local craft beer on tap everyday and hand ground burgers with ingredients such as fried mac n’ cheese, Chorizo sausage, and eggplant. No, not on the same burger of course.

If it isn’t obvious already, the folks at Southern Burger Co. put as much love into everything as they can. Mr. Siler’s hope is this, “That we have customers leave more relaxed than when they got here…that they go home happier.”

With all these deliciously mouthwa-tering ingredients and southern charm, it would be near impossible not to go home happy. See for yourself and go stop by for a handmade, heartfelt southern burger and a tasty cold drink.


DRINK SPRING 2016

Mellow MushroomHave you gotten Mellow lately? Our friends

at Mellow Mushroom have been serving up delicious food and pizza in the Chattanooga area for 15 years now, but there’s plenty of new things happening at 205 Broad Street and the second Chattanooga location at Hamilton Place.

First, both locations have added hot off the grill but still super chill burgers to their menu made famous for its stone baked pizza. You can’t go wrong with “Herb”, their signature veggie burger, or “Carnie”, the all-beef alternative. The veggie burger features a veggie patty made from quinoa, kale, brown rice and roasted mush-rooms. It’s seasoned with roasted garlic and shallots and then topped with fresh avocado, cheddar cheese, garlic aioli, romaine lettuce and sliced tomato. The 100% choice, all natural angus beef burger is topped with Swiss cheese, caramelized onions, garlic aioli, ro-maine lettuce, sliced tomato & pickle chips.

The burgers aren’t the only thing new to Mellow.

The downtown location just did a remodel that you can check out while you enjoy a craft beer from one of their 40 taps. If bottled beer is more your jam, the downtown locations features more than 70 different options. Over in Hamilton Place, you can enjoy a beer from one of their 64 taps or more than 20 bottled beer options.

Craft beer isn’t the only form of liquid delicious-ness available, though. Mellow has recently stepped up their game in both the craft cocktail and wine de-partments with brand new wine and cocktail lists. $2 house wines every Thursday is a huge hit, as is the new cocktail known as Sunset In Paradise, a tropical treat featuring Bacardi Superior rum, crushed fresh pineapple, house made fresh sour, Monin coconut and fresh mint with a dash of Monin pomegranate syrup. It’s five o’clock somewhere.

Whether you go for something new, or one of the tried and true Mellow pizzas, just remember, Mellow is a state of mind, a culture, a way of being. So come and get Mellow today.


DRINK SPRING 2016

Sugarlands Distilling CompanyThe past comes alive in every jar of Tennessee's very own Sugarlands Shine

Sugarlands Distilling Compa-ny owns up to its “sweet” title with its sweet spot situated in Gatlin-burg, Tennessee, home to the ma-jestic Smoky Mountains. Although the Sugarlands distillery has only been open since March of 2014, it has built a high reputation, earning its crafted moonshine 22 awards, including the LA International Spirits Competition. That stellar reputation also brings in over one million visitors a year to the distill-ery! These visitors come from all over the world, but the connection Sugarlands has with Chattanooga is a special one.

Sugarlands Distilling is famous for its Sugarlands Shine, but their moonshine comes with creative twists on the traditional and au-thentic Tennessee spirit. By being locally owned, their methods stay true to the old (with more inno-vative technology, of course) craft of making moonshine that cap-tures the taste of what it means to be a Tennessean in a mason jar. If you don’t quite get the pic-ture, flip through the TV channels and you’ll come across Discovery Channel’s, Moonshiners.

These guys know how to make moonshine like we know how to make a PB&J.

Sugarlands works with five members of Moonshiners and to-gether, they produce four moon-shine products revealing just how much craftsmanship is involved in the moonshine-making process.

Sugarlands takes old-fashioned

moonshine and turns it into as-sortments of flavors great for any season. Some of the most popular varieties include their Appalachian Apple Pie boasting huge flavors of green apples and caramel, the Butterscotch Gold with hints of brown sugar, caramel, and vanilla, and Mark & Digger’s Rye Apple which is a blend of rye moonshine and apples that brings thoughts of apple pastries and Tennessee hills.

With spring arriving, Sugarlands is releasing two new flavors, root beer and peppermint which are sure to be favorites. Root Beer Moonshine spices up any tradi-tional root beer float and Mint Condition Peppermint is 100 proof peppermint moonshine with hints of cocoa and cream.

Sugarlands spreads these fla-vors and more around the United States, but in Chattanooga, Sugar-lands has a home not-so-far-away from home. In the past, they’ve sponsored Chattanooga’s Nightfall Concert Series with moonshine cocktails and samples.

Sugarlands’ director of strategy and marketing (and Chattanooga native), Brent Thompson stated, “We take East Tennessee on the road with us everywhere we go.” Taking Tennessee on the road is no joke, with products available in 20 states. With their flavors of moonshine, and special signings, events, festivals, and tastings in lo-cal liquor stores, you’re bound to find a moonshine that suits your taste.

Within two years, Sugarlands

Distilling Company created a name for themselves and their authentic moonshine around the world. Trip Advisor reviewers have given the distillery at Sugarlands more 5 star reviews than any other distillery or brewery in the country.

If you’re ever in Gatlinburg for the weekend, or even just a day trip, stop by and sample free moon-shine samples and get special deals when you purchase. With live mu-sic from touring acts around the country and free distillery tours, it combines their adult atmosphere with that of the family-friendly one Gatlinburg is known for.

If you’re unable to visit, fear not for Sugarlands Shine is distributed over most of the eastern half of the U.S. Just type in your zip code at findmoonshine.com to locate the shine closest to you and learn more about Sugarlands Distilling Company’s real Tennessee success story.

The ScoopDistilling authentic

Sugarlands Shine with one foot firmly planted

in the past and the other in these modern times.

Sugarlands Distilling Company

Come on up to Gatlinburg and tour the distillery for

a great vacation trip.805 Parkway

Gatlinburg, TN 37738(865) 325-1355

sugarlandsdistilling.com


Consider Thiswith Dr. Rick

“Until we can forgive the person who harmed us, that person will hold the key to our happiness; that person will be our jailor. When we forgive, we take back control of our own fate. We be-come our own liberators. We don’t forgive for the other person. We forgive for ourselves.” —Desmond Tutu

Forgiveness can be a tough one, right? I’m always amazed when on the news I hear of, for instance, a mother forgiving her son’s mur-derer. Or her daughter’s rapist. The drunk-driver. The cancer.

Yes, these illustrate the extreme end of the continuum, yet I can’t help but wonder, how did she get there? How does she find forgive-ness in her heart when her life’s been torn apart?

Whatever spiritual, psychological, undoubtedly hard-won lessons may be involved, perhaps we get there one small step at a time, start-ing with the little things, the minor transgressions. Consider this: Knowing that to forgive is an act of self-care, where might you start?

by Rick Pimental-Habib, Ph.D.

Diversions


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FRI3.11GETTING FIERCE

Faux FerociousPyschadelic stoner punk rock in-your-face rock & roll from Nashville. Loud, proud and ferocious.9 p.m.JJ’s Bohemia231 E. MLK Blvd.

SAT3.12THE ROCKET MAN

Elton JohnLook, it's Elton John. Do we really need to give a reason for you to go see him? 8 p.m.UTC McKenzie Arena720 E. 4th St.utc.edu/mckenzie-arena

THU3.10MOON DANCING

Moon Hooch"Cave Music" afficianados will enjoy this modern jazz-infused house style.9 p.m.Revelry Room41 E. 14th St.revelryroom.co

When It’s Music, It’s All RelativeJocelyn & Chris Arndt visit Clyde’s on Main on Saturday

They are a soulful, powerful, ret-ro-rock duo and they’re siblings. They’ve played over 100 shows in the last year including performances at The Sundance Film Festival and Mountain Jam Music Festival in New York. They are blazing a trail to SXSW coming up later this month.

Oh, and did we mention they are students at Harvard and only 19 and 21?

These siblings are full of natural talent; talent which feels aged and worn in like any great retro-rock band should be.

The duo formed under very unique circumstances. In elemen-tary school, they had both picked up instruments out of curiosity; Jocelyn the piano and Chris the guitar. They performed in talent shows, but not the music you might think. The song which brought Jocelyn’s vocal tal-ent to the forefront was Stairway to

Heaven. The original singer couldn’t make it so Jocelyn jumped in, and a star duo was formed.

Their sound is melodic and dynam-ic and their lyrics cut deep. Their first EP, Stranger’s in Fairyland premiered last fall with entrancing songs like, “One Kiss,” and “Gaslight.” Their new full-length album, Edges, which debuted March 4th, is filled with in-triguing beats, impressive guitar rifts by Chris, and Jocelyn’s haunting yet powerful voice.

Jocelyn & Chris will be performing at Clyde’s on Main this Saturday at 10 p.m and they are more than ready to share their new music with you. If you’re in need of a classic pairing of guitar riffs or soothing vocals, then this is one show you don’t want to miss.

For more information about their tour or to listen to their hits, visit joc-elynardnt.com. — Rebekah Jones

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Great Southern Old Time Fiddlers ConventionPlenty of pickin’ and grinnin’ at the Lindsay Street Hall

And some things that should not have been forgotten, were lost.” — J.R.R. Tolkien.

Although Tolkien was referring to the story of the One Ring—and in a larger way the danger of forgetting the lessons of the past—the same sentiment is all too readily applied to matters of culture and art. In the rush of progress, artistic traditions can become collateral dam-age, sometimes lost forever, sometimes waiting to be rediscovered.

There will be no microphones or amplifiers, and prizes will be awarded in the categories of fiddle, banjo, dance, song and stringband.”

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MusicMARC T. MICHAEL

One sterling example of such histori-cal revival is due largely to the efforts of Matt Downer who, in 2010, resurrected an event that had made Chattanooga famous until the advent of the Second World War

The All Southern Championship started as a reply to a perceived slight, or, more likely, a friendly rivalry-cum-promotion. In the mid-twenties, auto-maker Henry Ford, a fan of the “old time” musical style, hosted a series of fiddlers and square dancers in his Michigan home.

Ford’s jamborees drew performers from across the country, including Mel-lie Dunham of Maine, who was soon being hailed as the “champion fiddler” of the United States. It was a bold claim to make without having first faced the formidable talents of the southeastern United States; so thought Chattanooga J.H. Gaston, anyway.

Gaston soon organized a local com-petition to find, “the best southern fiddler,” who would then go toe to toe with Ford’s man. In two years’ time the competition went from the modest confines of the local courthouse to the


Classic. Iconic. Legend-ary. These words have mean-ing but their chronic overuse by eager young bloggers has robbed them of most of it, at least until you start talking about a group with some real gravitas.

Then legendary means legendary again and if there’s a local act more de-serving of the title than The Unsatisfied, I don’t who it would be. The band that started thirty years ago in East Ridge, TN is currently recording an EP of brand new music and I got to hear the first track just a little while ago.

“Slugs” is the name of the track and it is two minutes and twenty-eight seconds of pure, unadulterated punk goodness from a band that has played with some of the greatest and most important names the genre ever produced. I am tempted to make a Dorian Gray refer-ence here, suggesting that there is an aging portrait of Scealf in an attic somewhere because his voice isn’t aging at all, but it isn’t just Scealf.

Everything about this song sounds like “new old stock,” as though it was recorded 30 years ago and then lovingly hidden away until today. I don’t mean that it’s dated, it’s a timeless treasure, but it also isn’t a “retro” project or a modern imitation. It is as purely authentic as it gets, and when the disc is ready for release, it’s going to be a quintessential punk masterpiece.

When that happens, you’ll be able to read about it here in great detail. In the meantime, there’s plenty of fantastic material on the band’s Facebook and Reverbnation pages. —MTM

The Unsatisfied Are Back In The Studio

5000+ audiences of the newly finished Memorial Auditorium. For over a decade the All Southern Championship was the premier fiddle competition in the coun-try until war rationing put an end to it, and events like it, across the country.

And so some things that should not have been forgotten, were lost, at least until Matt Downer revived the competi-tion in 2010 as the Old Time Southern Fiddlers Convention.

The event was enthusiastically re-ceived by the local community, perform-ers and spectators alike. This year marks the seventh competition of the new era and while it may not yet be packing them in at Memorial Auditorium, the exponen-

tial growth in awareness and popularity is certainly packing them in at Lindsay Street Hall.

This year’s competition is Saturday, starting at noon at Lindsay Street Hall. As always, it is traditional performances only. There will be no microphones or amplifiers, and prizes will be awarded in the categories of fiddle, banjo, dance, song and stringband. Contestants will draw for order of performance on the day of the competition with no further entries allowed once the numbers are drawn.

Admission is $10, children six and un-der will be admitted free. For further in-formation and to review the rules for com-petitors, please visit oldchattanooga.com.

Pickle Mcbride, Kevin Martin, Van Burchfield. Photo by Jim Pankey

Chattanooga’s Greatest Hitsbrewer mediaeverywhere. every day.

Punk pioneers tease with powerful new single

Eric Scealf via facebook.com/theunsatisfied


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THURSDAY3.10 James Crumble Trio6 p.m.St. John’s Meeting Place1278 Market St.stjohnsrestaurant.comRick Rushing Blues Jazz N’ Friends6 p.m.Bluewater Grille224 Broad St.bluewaterchattanooga.comLive Bluegrass6:30 p.m.Whole Foods Market301 Manufacturers Rd.wholefoodsmarket.comThe Moth Ball7 p.m.Track 291400 Market St.track29.co Freakwater7:30 p.m.Barking Legs Theater1307 Dodds Ave.barkinglegs.orgBluegrass Thursdays7:30 p.m.Feed Co. Table & Tavern201 W. Main St.feedtableandtavern.comKeepin’ It Local8 p.m.The Social1110 Market St.publichousechattanooga.comRoughwork8:30 p.m. The Foundry1201 Broad St.chattanooganhotel.com

Moon Hooch9 p.m.Revelry Room41 E. 14th St.revelryroom.coMonomath, Maeth, Powers9 p.m.JJ’s Bohemia231 E. MLK Blvd.jjsbohemia.comOpen Mic with Hap Henninger9 p.m.The Office @ City Cafe901 Carter St.citycafemenu.com

FRIDAY3.11

That 1 Guy6:30 p.m.JJ’s Bohemia231 E. MLK Blvd.jjsbohemia.com

River City Sessions7 p.m.The Camp House149 E. MLK Blvd.thecamphouse.comJim Ricketts & Crystle Elam7:30 p.m.Ringgold Depot155 Depot St.cityofringgold.comMatt Kinman8 p.m.Barking Legs Theater1307 Dodds Ave.barkinglegs.orgRoughwork8:30 p.m. The Foundry1201 Broad St.chattanooganhotel.comFaux Ferocious9 p.m.JJ’s Bohemia231 E. MLK Blvd.

jjsbohemia.comNick McElroy9 p.m.World of Beer412 Market St. wobusa.comCorey Smith9 p.m.Track 291400 Market St.track29.coYattie Westfield & Husky Burnette9 p.m.The Office @ City Cafe901 Carter St.citycafemenu.comDanimal Planet with Toneharm9 p.m.Revelry Room41 E. 14th St.revelryroom.coRag Doll in Concert10 p.m.Bud’s Sports Bar5751 Brainerd Rd.budssportsbar.comAzreal11 p.m.Raw Dance Club409 Market St.rawbarandgrillchatt.com

SATURDAY3.12 Great Southern Old Time Fiddlers’ Convention 2016NoonLindsay Music Hall901 Lindsay St.lindsaystreeteventhall.comTim Lewis

PULSE PICK: DANIMAL PLANET One of Chattanooga's most popular live acts, Danimal Planet mixes electronic music with a hefty heaping of psychedelia, taking the stage Friday with local favs Toneharm.

Danimal PlanetFriday, 9 p.m.Revelry Room41 E. 14th St.revelryroom.co


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7 p.m.El Meson248 Northgate Parkelmesonchattanooga.comViolinist Jaime Jorge7 p.m. Collegedale Community Church 9305 Four Corners Placecollegedalecommunity.comOpen Mic Night7:30 p.m.The Meeting House3912 Dayton Blvd.redbankmeetinghouse.comKaren E. Reynolds8 p.m.Charles and Myrtle’s Coffeehouse105 McBrien Rd.christunity.orgElton John8 p.m.UTC McKenzie Arena720 E. 4th St.utc.edu/mckenzie-arenaJon Wimpee9 p.m.World of Beer412 Market St. wobusa.comBaby Baby, SoCro, Genki Genki Panic9 p.m.JJ’s Bohemia231 E. MLK Blvd.jjsbohemia.comStrung Like A Horse9 p.m.Revelry Room41 E. 14th St.revelryroom.coAmber Hayes & Friends9 p.m.

Puckett’s Grocery2 W. Aquarium Waypuckettsgro.comHap Henninger10 p.m.The Office @ City Cafe901 Carter St.citycafemenu.comRag Doll in Concert10 p.m.Bud’s Sports Bar5751 Brainerd Rd.budssportsbar.comJocelyn & Chris Arndt10 p.m.Clyde’s on Main122 W. Main St.clydesonmain.comAzreal11 p.m.Raw Dance Club409 Market St.rawbarandgrillchatt.com

SUNDAY3.13 James Hatem and the Transfers11 a.m.Flying Squirrel Bar55 Johnson St.flyingsquirrelbar.comBooker T. Scruggs Ensemble1:30 p.m.Flying Squirrel Bar55 Johnson St.flyingsquirrelbar.comEdgar Loudermilk Band featuring Jeff Autry3 p.m.Barking Legs Theater1307 Dodds Ave.barkinglegs.org

Open Mic with Jeff Daniels 6 p.m.Long Haul Saloon2536 Cummings Hwy.(423) 822-9775

MONDAY3.14 Open Air with Jessica Nunn6 p.m.Granfalloon400 E. Main St.granfalloonchatt.comVery Open Mic with Shawnessey Cargile8 p.m.The Well1800 Rossville Blvd. #8wellonthesouthside.com Monday Nite Big Band 9 p.m. The Coconut Room6925 Shallowford Rd.thepalmsathamilton.com

TUESDAY3.15 Open Mic with Mike McDade8 p.m.Tremont Tavern 1203 Hixson Pike tremonttavern.comComedy Buffet9 p.m.JJ’s Bohemia231 E. MLK Blvd.jjsbohemia.comMac Sabbath9 p.m.Revelry Room41 E. 14th St.revelryroom.co

WEDNESDAY3.16 Eddie Pontiac5:30 p.m.El Meson248 Northgate Parkelmesonrestaurant.comThe Other Guys6 p.m.Spring Hill Suites495 Riverfront Pkwy.(423) 834-9300Courtney Daly Band7 p.m.End Zone3658 Ringgold Rd.(423) 661-8020Miseducation: A Tribute to Lauryn Hill7:30 p.m.The Camp House149 E. MLK Blvd.thecamphouse.comOpen Jam8 p.m.Raw Dance Club409 Market St.rawbarandgrillchatt.comWednesday Night Jazz8 p.m.Barking Legs Theater1307 Dodds Ave.barkinglegs.orgBlues Jam9 p.m.The Office @ City Cafe901 Carter St.citycafemenu.com

Map these locations on chatta-noogapulse.com. Send event list-ings at least 10 days in advance to: [email protected]


“Right away I discovered that not everybody ‘got’ this band...

for some people it was just informa-tion overload.” So said Mitch Easter, the celebrated producer and musician, about Game Theory, a cult favorite in the ‘80s that combined both gentle and biting power-pop, like Big Star with a new-wave twist.

The group was always slightly off-center, using oblique lyrics with odd references and carried by front man Scott Miller’s atypical mid-to-high-pitched voice, which could be kinetic or willowy, without a shred of detach-ment.

This 2-CD remastered edition of Lolita Nation, originally released in 1987, is welcome, yet bittersweet. Out of print for well over two decades, the double-album is considered the band’s most ambitious, capping the band’s peak years which also yielded the su-

perb albums Real Nighttime and The Big Shot Chronicles. However, one guesses that the reissue campaign might not have happened if Miller had not taken his own life in April 2013, a few months before Game Theory was planning to reunite.

This writer has played and replayed a cassette dub of Lolita Nation for over twenty-five years, and there is always the fear, when revisiting a beloved al-bum from one’s youth, that it hasn’t stood the test of time. That wasn’t the case, and if anything, it sounds better now than ever.

The second CD of bonus material features demos, live tracks, radio ses-sions, and several covers from David Bowie and others, including post-punk icons like Joy Division and Public Im-age Ltd. Frankly, most of this material is merely fine and probably won’t get played nearly as often as the proper al-bum, although a few notable tracks in-clude the original, unedited version of “Chardonnay,” a bare-bones version of “We Love You Carol and Alison,” and a raucous rough mix of “The Waist and the Knees,” one of the group’s most spirited and exhilarating songs.

In the booklet, former collabora-

tors provide amusing, enlightening and touching remembrances, provid-ing insight into Miller’s aesthetic and also glimpses of the ups and downs of a touring band.

The invigorating style of Lolita Na-tion with healthy doses of meaty riffs and catchy motifs expressed a joy of aesthetic freedom—individually, the tracks followed rock/pop structures, but strung together with connecting twists, the album clearly aspired for greatness. And that it managed to succeed over the duration of a double-album is even more remarkable—if this is information overload, then information overload has never sounded so good.

Don’t let some muscle man in a sleeveless shirt with a headset mi-

crophone and pinchfront straw cowboy hat tell you what country music is to-day. Make no mistake—much of mod-ern country music is essentially over-produced, auto-tuned pop music with an accent and a little twang.

In the early ‘90s, some well-meaning but misguided folks started using the term “alternative country” to distin-guish certain efforts from mainstream country, but using that term is like giving up on country music. There was something special and nebulous percolating, though, with artists draw-ing from traditional country and folk, informed by underground rock, and it’s safe to place Freakwater as a leader in this pantheon.

The Louisville/Chicago band Freak-water, led by the duo of Catherine Irwin and Janet Beveridge Bean (also a vocal-ist and drummer in Eleventh Dream Day), has been around since the ‘80s, and after a long history with the label Thrill Jockey, it has moved to Blood-shot Records for its 8th album, Sche-herazade, which comes over a decade after its previous full-length release.

Freakwater has several defining qualities that are evident on the excel-lent new album, including using ar-rangements that are never cluttered, with every instrument heard and with a purpose. This is true even when things get complicated, like on “Down Will Come Baby”, with one electric guitar that suggests a spaghetti western and another electric guitar with psychedelic wah-wah freakout licks, standing along-side an unflappable banjo.

Freakwater’s two most prominent

distinguishing features, though, are Irwin and Bean’s vocal harmonizing and its storytelling prowess. Irwin’s voice is bold and raw, absolutely oozing with a world-weariness and textured with grit and grain, with the ability to convey a profound sadness when nec-essary. Bean’s higher-pitched voice is more conventionally pretty than Ir-win’s, with a controlled vibrato and the power to belt out potent moments, like the heart-stopping, dramatic finish of “Falls of Sleep.” It’s fascinating to hear how the dissimilar voices play off each other, since they don’t blend together like chocolate syrup in milk, and this contrast is in the core of Freakwater’s essence.

The group’s vivid storytelling is another strength, and it’s fitting that Scheherazade takes its name from the Persian queen from One Thousand and One Nights who told captivating sto-ries to postpone her execution. Turmoil is prominent, from memorable tunes like “Memory Vendor” with a waltz time signature, or the graphic “Mis-sionfield” with the lines, “Hurricane Katrina blew your mind halfway to hell / Police picked him up off the streets of Slidell.”

This is compelling, unpretentious country music, unconcerned with mak-ing a slick, commercial sound; after all, there’s no compression in heaven.

RECORD REVIEWSERNIE PAIK

Freakwater Scheherazade (Bloodshot)

Game Theory Lolita Nation (Omnivore)


It’s 1983 and Cyndi Lauper is walk-ing down the streets in her pale pink sparkling dress talking about “When the workin’ day is done / Oh girls just wanna have fun.”

It doesn’t have to be 1983 to jam like Cyndi. Just gather your favorite girls (doesn’t matter if you’re 23 or 43), turn on that music, grab a bottle of your fa-vorite pink drink, and live up to Cyn-di’s anthem!

When you’re with the girls, grab a bottle of the pinkest (and not to men-tion some of the fruitiest) liqueurs such as Kinky, Deep Eddy, and Ameri-

cano Cocchi Rosa.Cyndi leads a conga line into her pink

room for one of the most epic parties of the year, but for your girls’ night out, start with Kinky liqueur for an equally refreshing hype. Kinky liqueur is pre-mium vodka distilled five times and is usually the first liqueur that comes to mind when talking about pink. It’s a blend of mango, blood orange liqueur, and passion fruit to deliver a sweet taste for your sweet evening.

Kinky suggests mixing it with lemon lime soda, over ice, or in another cock-tail. When mixed with lemon lime

soda over ice, Kinky is a paler pink (to match your Cyndi-like pale pink dress, of course) and will be a favorite at your get-together.

Better yet, Kinky’s design is spot on with its pink text and pink and white embellishments. Besides your tradi-tional girls’ night out, slip it into a gift box with something lacy and you have a perfect bachelorette gift.

Deep Eddy Ruby Red is a grape-fruit infused vodka distilled ten times in Austin, Texas. Deep Eddy uses lo-cal grapefruits to create its alluring pink color and tart, yet sweet taste. Like Kinky, Deep Eddy suggests to be mixed with club soda, other mixers for

different cocktails, or simply poured over ice. The color is pink enough for any “girls’ night out” party thrower and with an alcohol proof of 70, it is sure to start a buzz for the night pretty quickly.

If you’d rather enjoy alone time, Deed Eddy Ruby Red is a great base for upcoming spring cocktails. With your girls or alone on the beach, try Ruby Slipper, a mix of Deep Eddy Ruby Red, elderflower liqueur, and club soda.

End your night with a deeper pink, Americano Cocchi Rosa. Americano Cocchi Rosa is a rose colored sweet vermouth blended with herbs, fruit and berries, and spices. It even colors things up with an extra addition of gin-ger and rose petals.

Like the others, Americano Cocchi Rosa recommends adding soda or tonic with a zest of grapefruit (or try lemon wheels) over ice for a rose-colored drink to keep the party going!.

Girls just wanna have fun indeed! Try your hand at these eye-catching cocktails to create the pinkest drink of night! Girls just wanna have pink drinks, and I’m sure Cyndi would ap-prove of these pretty concoctions.

— Ja’Lisa Little

FOOD & DRINKMIXOLOGY

Girls Just Wanna Have Fun!Dicovering the perfect pink liqueurs for your girls’ night out

“When you’re with the girls, grab a bottle of the pinkest (and not to mention some of the fruitiest) liqueurs such as Kinky, Deep Eddy, and Americano Cocchi Rosa.”


THIS MARCH APPEARS TO BE THE BEST TIME TO BE A film fan in Chattanooga. There are a slew of upcoming and ex-

citing events in film, when as of late there have been few local events to attend. Besides the Lookout Wild Film Festival, not much has happened in the film scene since the beginning of the year. There are plenty of Hollywood films to see, of course. Being a film critic is likely the easier of writing jobs as there is always something new to experience, some grand film to see. February saw the release of films like Deadpool and The Witch, both of which are worthwhile and fun films to see at the local multiplex.

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10 Cloverfield LaneMonsters come in many forms. What this film has to do with 2008's Clover-field has been one of the biggest ques-tions this year. The answer? Who knows.Director: Dan Trachtenberg Stars: Mary Elizabeth Winstead, Bradley Cooper, John Goodman, John Gallagher Jr.

The Young MessiahTells the story of Jesus Christ at age sev-en as he and his family depart Egypt to return home to Nazareth. Told from his childhood perspective, it follows young Jesus as he grows into his own identity. Director: Cyrus Nowrasteh Stars: Sean Bean, David Bradley, Jonathan Bailey, Sara Lazzaro

Stars Wars Comes Alive In IMAXSee Star Wars: The Force Awakens in IMAX Laser 3D

If the Tennessee Aquarium were to ask legendary Jedi Master Yoda to announce that Star Wars: The Force Awakens is coming to Chattanooga’s largest screen beginning Friday, it might sound like this, “Patience you have. Now rewarded will you be. The Force feels stronger when light-sabers are seen in laser 3D.”

Even J.J. Abrams, the film’s direc-tor/producer, wouldn’t argue with Yoda. “If people have access to a theater that has laser projection, it is shockingly better,” he told Associ-ated Press film writer Lindsey Bahr.

“You cannot compare a tradition-

ally projected image with a laser im-age,” he added. “The blacks are true blacks. It’s almost as if you have to adjust to it.”

The 4K lasers also are 50 percent brighter with a wider color gamut. “See for yourself and believe you will,” Yoda might say.

The film will run once daily at 7 p.m. March 11th through April 7th.

Star Wars: The Force AwakensDaily, 7 p.m.201 Chestnut St. (423) 266-4629 tnaqua.org/imax

Plenty Of Life Beyond The MultiplexChattanooga film-lovers have lots of upcoming film events to support

With events as wide and varied as these, the film community in Chattanooga couldn’t be stronger. All that’s needed is participation.”

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ScreenJOHN DEVORE

But rather than being unique experi-ences, a trip to the movies for most of us is a way to pass time, something to do to avoid the dreary outdoors or speaking to our families for a few hours. Local events are something more—they are a chance to interact with likeminded people, some of whom we might not know, to experi-ence a film or a documentary not found at a Carmike Cinema.

The recent announcement of Chat-tanooga’s own indie theater, Cine-Ra-ma, will certainly help with that in the months going forward, but for now there are a few upcoming events that are not to be missed.

First up is, of course, the Chattanooga Film Festival. The CFF has the fun mar-keting strategy of releasing information in waves, dropping hints and announcing guests every week until the festival. The second wave of films has recently been announced, but more importantly, the CFF has announced the return of guest speaker and drive-in movie critic Joe Bob Briggs.

Last year, Briggs was an absolute de-


Korla Pandit in "Ed Wood"

light, delivering an overview of the South in film. It was, without a doubt, the best non-film event at last year’s festival and this year will likely be no different. Briggs will be delivering a new treatise in “Redneck Night,” a subject near and dear to the heart of southerners everywhere. Rednecks may not be exclusive to the South, or the United States for that matter, the impact of rednecks on film, according to Briggs, cannot be overstated. He ar-gues that they, in fact, “saved the mov-ie industry.”

Beyond Briggs, the CFF has an-nounced an additional 16 films includ-ing Born to be Blue, a re-imagining of the life of jazz great Chet Baker star-ring Ethan Hawke, February, a thriller starring Emma Roberts and directed by Osgood Perkins, the son of the legendary Anthony Perkins (Psycho), and adventure documentary Meru, which chronicles the first ascent of the Shark’s Fin route on Meru Peak in the Indian Himalayas.

A full list of the second wave of films, as well as ticket information, can be found at ChattanoogaFilmFest.com.

Earlier than the film festival, how-ever, is a unique event brought to Chat-tanooga by The Shaking Ray Levi Society. On March 12, at the Barking Legs Theater, The Shaking Ray Levi Society presents Exotic is Everywhere Part 1: Tiki/Exotica night featuring a showing of the documentary Korla.

The series itself aims to highlight “the invented musical genre of “ex-otica” from masters including Martin Denny and Les Baxter, an unmistak-able visual aesthetic that drew from

Polynesian origins, and tropical cock-tails comprised of a blend of domestic and Caribbean rums and other spirits, fresh tropical juices, exotic spices, and handcrafted syrups, which were first concocted by the legendary entrepre-neur, bon vivant and pop cultural ar-chetype Don the Beachcomber.”

The Korla documentary, which is a Tennessee premier event, is “a reveal-ing documentary about a television pioneer and a spiritual seeker…Korla Pandit, known as the “Godfather of Exotica.” The film also offers a sur-prising tale of racial reinvention: the turban-wearing Korla, who successfully passed as an Indian from New Delhi, was actually born in St. Louis and grew up in Columbia, Mo., as the son of an African-American minister.”

According to the Shaking Ray Levi Society, the documentary “covers the long arc of the musician’s career, from the 1950s, when he hosted his own music show on television in LA (while never speaking a word), to his later per-forming years, when he developed a cult following by playing tiki bars and lounges. His many fans included Car-los Santana and fellow organist Booker T of Booker T and the MGs. Film fans may recognize Korla from an appear-ance (playing himself) in Tim Burton’s Ed Wood. Throughout his life, Korla closely held the secret of his true iden-tity, which wasn’t revealed until after his death in 1998.”

With events as wide and varied as these, the film community in Chatta-nooga couldn’t be stronger. All that’s needed is participation. Support local film.


Free Will Astrology ROB BREZSNY

PISCES (Feb. 19-March 20): “I wish I knew what I desire,” wrote Pales-tinian poet Mahmoud Darwish, born under the sign of Pisces. “I wish I knew! I wish I knew!” If he were still alive today, I would have very good news for him, as I do for all of you Pisceans reading this horoscope. The coming weeks will be one of the best times ever—EVER!—for figuring out what exactly it is you desire. Not just what your ego yearns for. Not just what your body longs for. I’m talking about the whole shebang. You now have the power to home in on and identify what your ego, your body, your heart, and your soul want more than anything else in this life.

ARIES (March 21-April 19): “He in his madness prays for storms, and dreams that storms will bring him peace,” wrote Leo Tolstoy in his novella The Death of Ivan Ilych. The weird thing is, Aries, that this seemingly crazy strategy might actually work for you in the com-ing days. The storms you pray for, the tempests you activate through the power of your long-ing, could work marvels. They might clear away the emotional congestion, zap the angst, and usher you into a period of dy-namic peace. So I say: Dare to be gusty and blustery and turbulent.

TAURUS (April 20-May 20): Quot-ing poet W. H. Auden, author Mau-ra Kelly says there are two kinds of poets: argument-makers and beauty-makers. I think that’s an interesting way to categorize all humans, not just poets. Which are you? Even if you usually tend to be more of an argument-maker, I urge you to be an intense beauty-maker in the next few weeks. And if you’re already a pretty good beauty-maker, I challenge you to become, at least temporarily, a great beauty-maker. One more thing: As much as possible, until April 1, choose beauty-makers as your companions.

GEMINI (May 21-June 20): To have any hope of becoming an expert in your chosen field, you’ve got to labor for at least 10,000 hours to develop the necessary skills—the equivalent of 30 hours a week for six and a half years. But according to author William Deresiewicz, many young graphic design-ers no longer abide by that rule. They regard it as more essential to cultivate a network of connec-tions than to perfect their artistic mastery. Getting 10,000 contacts is their priority, not working 10,000 hours. But I advise you not to use that approach in the com-ing months, Gemini. According to my reading of the astrological omens, you will be better served by improving what you do rather than by increasing how many people you know.

CANCER (June 21-July 22): “I sit before flowers, hoping they will train me in the art of opening up,”

says poet Shane Koyczan. “I stand on mountain tops believing that avalanches will teach me to let go.” I recommend his strategy to you in the coming weeks, Cance-rian. Put yourself in the presence of natural forces that will inspire you to do what you need to do. Seek the companionship of peo-ple and animals whose wisdom and style you want to absorb. Be sufficiently humble to learn from the whole wide world through the art of imitation.

LEO (July 23-Aug. 22): The mara-thon is a long-distance footrace with an official length of over 26 miles. Adults who are physically fit and well-trained can finish the course in five hours. But I want to call your attention to a much longer running event: the Self-Transcendence 3100-Mile Race. It begins every June in Queens, a borough of New York, and lasts until August. Those who par-ticipate do 3,100 miles’ worth of laps around a single city block, or about 100 laps per day. I think that this is an apt metaphor for the work you now have ahead of you. You must cover a lot of ground as you accomplish a big project, but without traveling far and wide. Your task is to be dogged and persistent as you do a little at a time, never risking ex-haustion, always pacing yourself.

VIRGO (Aug. 23-Sept. 22): In old Vietnamese folklore, croaking frogs were a negative symbol. They were thought to resemble dull teachers who go on and on with their boring and pointless lectures. But in many other cul-tures, frogs have been symbols of regeneration and resurrection due to the dramatic transforma-tions they make from egg to tadpole to full-grown adult. In ancient India, choruses of croaks were a sign of winter’s end, when spring rains arrived to fertilize the earth and bestow a promise of the growth to come. I suspect that the frog will be one of your emblems in the coming weeks, Virgo -- for all of the above rea-sons. Your task is to overcome the boring stories and messages so as to accomplish your lively trans-formations.

LIBRA (Sept. 23-Oct. 22): “Your anger is a gift.” So proclaims musi-cian and activist Zack de la Rocha, singer in the band Rage Against the Machine. That statement is true for him on at least two lev-els. His fury about the systemic corruption that infects American politics has roused him to create many successful songs and en-abled him to earn a very good liv-ing. I don’t think anger is always a gift for all of us, however. Too often, especially when it’s moti-vated by petty issues, it’s a self-indulgent waste of energy that can literally make us sick. Having said that, I do suspect that your anger in the coming week will be more like de la Rocha’s: produc-

tive, clarifying, healthy.

SCORPIO (Oct. 23-Nov. 21): “Even now, all possible feelings do not yet exist,” says novel-ist Nicole Krauss. In the coming weeks, I suspect you will provide vivid evidence of her declaration, Scorpio. You may generate an unprecedented number of novel emotions—complex flutters and flows and gyrations that have never before been experienced by anyone in the history of civili-zation. I think it’s important that you acknowledge and celebrate them as being unique—that you refrain from comparing them to feelings you’ve had in the past or feelings that other people have had. To harvest their full blessing, treat them as marvelous myster-ies.

SAGITTARIUS (Nov. 22-Dec. 21): “Look at yourself then,” advised author Ray Bradbury. “Consider everything you have fed yourself over the years. Was it a banquet or a starvation diet?” He wasn’t talking about literal food. He was referring to the experiences you provide yourself with, to the people you bring into your life, to the sights and sounds and ideas you allow to pour into your pre-cious imagination. Now would be an excellent time to take inven-tory of this essential question, Sagittarius. And if you find there is anything lacking in what you feed yourself, make changes!

CAPRICORN (Dec. 22-Jan. 19): Ac-cording to a report in the journal Science, most of us devote half of our waking time to thinking about something besides the activity we’re actually engaged in. We seem to love to ruminate about what used to be and what might have been and what could possibly be. Would you consider reducing that amount in the next 15 days, Capricorn? If you can manage to cut it down even a little, I bet you will accomplish small feats of magic that stabilize and invigorate your future. Not only that: You will feel stronger and smarter. You’ll have more energy. You’ll have an excellent chance to form an enduring habit of staying more focused on the here and now.

AQUARIUS (Jan. 20-Feb. 18): One of the legal financial scams that shattered the world economy in 2008 was a product called a Collateralized Debt Obligation Squared. It was sold widely, even though noted economist Ha-Joon Chang says that potential buyers had to read a billion pages of documents if they hoped to understand it. In the coming weeks, I think it’s crucial that you Aquarians avoid getting involved with stuff like that—with any-thing or anyone requiring such vast amounts of homework. If it’s too complex to evaluate accu-rately, stay uncommitted, at least for now.


ACROSS1 What did Yours Truly do on March 10th, 2016?10 Drive away15 Unhurriedly16 Gymnastically gifted17 Chemistry kit vessels18 1999 Kevin Smith comedy19 Old Peruvian currency20 Like some early 20th-century abstract art22 “Never have I ever been ___ 10 in my whole life” (Rihanna lyric)24 Alamogordo’s county25 “The Evil Dead” protagonist26 Dressed to the ___27 Legendary lawman Earp28 Suffix with meteor29 French city famous for its lace31 Outback leaper

32 Cookie jar piece33 “Spectre” director Mendes34 “Letters from ___ Jima” (2006 film)36 Broadcaster based in Toronto39 Fido’s foot41 Ford line of trucks45 The Land of ___ (setting of Finn and Jake’s Cartoon Network show)46 Diciembre follower48 NRA piece?49 Elvis’s record label50 Type of restaurant featured in Hulu’s “11.22.63”51 Historic river of Paris52 “Things done,” in legal terms54 “The Killing Fields” Oscar winner Haing S. ___55 Prefix before modern or marathon56 “___ Time” (Finn and Jake’s Cartoon Network show)

59 Braid of hair60 They display information in wedges61 Cultivated land62 Those who signed upDOWN1 “From Russia With Love” Bond girl Romanova2 Knife, e.g.3 Author of the “Goosebumps” books4 Social media users, e.g.5 In good physical shape6 Home of the Beavers, for short7 Massage table activity8 Peace talks objective9 Long-running CBS sitcom of the 2000s10 Structures that help transmission11 Psyche parts12 Braid on one side13 Peruvian volcano

14 Removed by percolating21 Belgian beer brand Stella ___23 Get out of a perilous situation30 Muscat natives35 Avenue next to Reading Railroad, in Monopoly36 Crooked37 Blind singer Andrea38 Shorefront40 Lost one’s mind with excitement41 A long time to wait, it seems42 “Yeah, that seems about right”43 1983 movie about Guatemalan immigrants44 Cassandra, for instance47 Enter, as data53 Sandpaper coarseness measure57 Author Umberto who died in 201658 Lady Byng Memorial Trophy org.

Jonesin’ Crossword MATT JONES

“Freestyle by the Numbers”—well, mainly one number.

Copyright © 2016 Jonesin’ Crosswords. For answers to this puzzle, call: 1-900-226-2800, 99 cents per minute. Must be 18+ to call. Or to bill to your credit card, call: 1-800-655-6548. Reference puzzle No. 770


For most of my life, I had a love/hate re-lationship with chicken eggs. My childhood and teen years were spent be-lieving that eggs were only to be

eaten hard scrambled, deviled, or fried over well and anyone who ate runny eggs was definitely an alien, probably a communist.

But I grew up and put away those childish beliefs, along with my fear of vampires and my faith in the tooth fairy and Ayn Rand books. Along the way I discovered the beauty of a perfectly poached egg, the custardy creami-ness of soft scrambled eggs, and the rich smoothness of a runny egg yolk on crusty bread. But a Chinese street cart in Northern Thailand opened my mind, my taste buds and the floodgate of what is possible with a hard boiled chicken egg.

This particular street cart specializes in Chinese tea eggs or Cha Ye Dan. If you’ve never had the pleasure of en-countering a tea egg, it looks like some-thing that tumbled out of H.R. Giger’s Easter basket. Sometimes called “mar-bled eggs” because of their tendency to develop a striking marbled pattern of dark brown or black lines, these street snacks absorb the flavors and col-or from an anise, cinnamon, soy sauce and black tea cooking broth to create a complex flavor that is shockingly deli-cious and a look that is straight out of the Hogwarts dining hall.

Having moved past my childhood fears of eggs cooked in mysterious ways, I bought a couple of these ovi-positor inspirations and immediately

tried my first cautious bite right there on the street. The broth’s heady spices were much subtler than I expected, considering the boldly aromatic aroma rising from the steaming pot of eggs. One bite led to another, which led to another order, that eventually led to me eating tea eggs like Paul Newman winning a prison bet. Yes, they are that good.

Across Asia, there are numerous variations on the “boiled eggs soaked in flavored liquid” theme. The Japa-nese marinate theirs in soy sauce, mi-rin, sugar, and sake. In Indonesia, teak leaves are used instead of black tea to make Telur pindan, and in Thailand eggs are added to the braising broth for Khao Kha Moo or braised pork leg, for an added porky punch because let’s face it, pork makes everything taste better. While I love all of these styles, Chinese tea eggs stand out as my favor-ite.

It’s unlikely that tea eggs will be popping up at PF Chang’s or the Chi-nese buffet down the street, but the good news is that they are really easy to make at home. Eat them as a snack or as a way to keep the neighbors talking at this year’s Easter egg hunt, but for

God’s sake, don’t go another day with-out having these beauties in your life.

Chinese Tea Eggs (Cha Ye Dan)

• 6 Eggs• 2 tbsp loose Black Tea (or 2 bags

of black tea)• 1 Cinnamon Stick (or ½ tsp

ground cinnamon)• 4 tbsp Tamari (or dark soy sauce)• 1 tsp Szechuan or cracked black

Peppercorns • 1 tsp salt• 2 Star Anise• 1 tsp sugar

1. Bring 3 quarts of water to a boil.2. w3. Reduce heat to a bare simmer, cover

and cook for 10 minutes.4. Place the cooked eggs in a bowl of

ice water to cool for at least 15 min-utes.

5. Tap each egg gently with the back of a spoon until it is lightly cracked all over. (If you crack the eggs be-fore they are cold the shell may come off. Also, the cracks in the eggs need to break the thin mem-

brane between the shell and the egg in order to get the cool marbling and for the flavor to get to the egg.)

6. Put the cracked eggs back into the pot and refill with enough fresh wa-ter to cover the eggs (2-3 qts). Add the remaining ingredients to the water, bring to a boil then lower the heat to a bare simmer. (The broth should be too strong to eat plain. If it tastes bland, add more seasoning.)

7. Simmer for 40 minutes, making sure the water continues to cover the eggs.

8. Turn off the heat and allow the eggs to soak in the tea mixture for 2-3 hours or remove the tea bags and let the eggs sit overnight after they are done simmering to produce a stron-ger flavor and darker color.

9. Peel and eat! (Just don’t peel until ready to eat to prevent them from drying out.)

“One bite led to another, which led to another order, that eventually led to me eating tea eggs like Paul Newman winning a prison bet. Yes, they are that good.”

The Incredible Edible Chinese Tea EggChef Mike discovers an ancient Chinese secret that you can make yourself

Longtime food writer and professional chef Mike McJunkin is a native Chattanoogan cur-rently living abroad who has trained chefs, owned and operated restaurants. Join him on Facebook at facebook.com/SushiAndBiscuits

COLUMNSUSHI & BISCUITS

MIKE MCJUNKIN

The Pulse 13.10 » March 10, 2016

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Transcript of The Pulse 13.10 » March 10, 2016