Last week, the FEED Co. Table & Tavern–a farm-to-table style tavern and family dining restaurant in Chattanooga’s Southside–hosted a chef’s wine-pairing dinner to benefit the Epilepsy Foundation of Southeast Tennessee. Diners enjoyed four courses of delicious, farm-fresh comfort food prepared by executive chef Charlie Loomis and his team.
The Epilepsy Foundation of Southeast Tennessee is a nonprofit agency that provides education, outreach, advocacy, referrals, case management and other services to people with epilepsy and other seizure disorders, their families, friends and communities. Epilepsy is a seizure disorder in which patients experience more than one unprovoked seizure at a time. It’s more common than Parkinson’s, cerebral palsy, multiple sclerosis and muscular dystrophy combined. No medical condition is easy to cope with, and support from others is crucial to helping patients and their families.
With this dinner, the FEED Co. participated in the fight to raise money and awareness for epilepsy and seizure disorders — all proceeds from the dinner went straight to the Epilepsy Foundation and its programs to support local patients and their families.
The dinner started with a warm artichoke and Brussels sprouts dip and baked pita wedges, paired with a light Chardonnay. I’m a huge fan of spinach artichoke dip, but I’d never heard of making it with Brussels sprouts, too. This dip was creamy, cheesy and a perfect way to start the meal. I also could have made an entire appetizer off those pita wedges.