Frothy Monkey, the Nashville-based cafe/restaurant establishment which opened a location on Chattanooga’s Southside in March, recently hosted its first Wine Love Dinner. And let me tell y’all, it set the bar pretty high for future dinners and events.
The dinner brought together five courses of elevated cuisine prepared by chef Chase Ingalls and head baker Jen Mello, each paired with a wine selected by Brittany Harrison.Each dish highlighted ingredients sourced from Frothy Monkey’s farm partners, which were then developed to create unique flavor profiles. I got to enjoy some eclectic foods that I would likely never eat on any other occasion. And that’s one of the main reasons I love little dinner events like this!
Frothy Monkey knows that nothing is better than a wonderful meal paired with the perfect wines.
Here’s what we enjoyed for each course!
We started out with a pepper-crusted ahi tuna, served with a chilled field pea and heirloom tomato salad, radish and a cherry balsamic reduction. Admittedly I am not a huge fan of fish, but I enjoyed the tuna, especially when I took a bite with the cherry balsamic sauce. That pepper was strong, but the crust texture was a nice complement to the tuna itself. Our first wine was a rosé from the Provence region of France. The mineral-y notes were a nice touch on the palate after the pepper.
