
Our Speaker Series Returns! Save the Date
On Feb. 20, the popular event returns.
Food as a verb thanks
for sponsoring this series


Next month, we have a special invitation for you.
Join us for "A Conversation with Erik Niel."
On Thursday, February 20, the James Beard nominee and owner-chef of three Chattanooga restaurants will join us for the second afternoon installment in our ongoing Little Coyote + Food as a Verb Farm-to-Table Speaker Series. (That's a mouthful.)
"A Conversation with Erik Niel" begins at 4.30 pm at Little Coyote, the St. Elmo restaurant Erik and Amanda opened last year.

After some mingling and early drink and menu orders, I'll moderate a 30-45 minute conversation with Chef Niel. We'll talk life, struggles and successes, the meaning of hospitality, our city's restaurant landscape and, of course, the ephemeral power of food. (That, too, is a mouthful of topics.)
We'll laugh. He'll tell stories. Some hilarious, others poignant, a few challenging us and the future of our city's restaurant scene.
Then, some questions from you + our audience. Afterwards, let your afternoon open up into an evening dinner at Little Coyote.
To reserve a free ticket - and space is limited - email david@foodasaverb.com. Reserving a seat is free. Servers will take orders from a full menu.
The Niels opened Little Coyote in 2024, some two decades after opening their first restaurant: Easy Bistro & Bar.
Last November, we hosted Brooks Lamb for a sold-out evening in our first Little Coyote + Food as a Verb Farm-to-Table Speaker Series.
Again: "A Conversation with Erik Niel" will be held on Feb. 20 @ 4.30 pm @ Little Coyote.
Email david@foodasaverb.com to reserve your seat.

This spring, Neutral Ground returns.
Last week, Chef Kenyatta Ashord announced the (re)-opening of his brick-and-mortar restaurant. Neutral Ground - originally launched in Proof Bar and Incubator, then closed - will open at 338 E. Main St., according to our good friend Lyric Lewin at the Times Free Press.

The new Neutral Ground will seat 45 and serve a Bulbancha-inspired menu, reported Lewan.
"Bulbancha is the Native American word that means 'the place of many tongues,' and each course will represent 'the story of migration, resilience and fusion of culinary traditions that shaped New Orleans ... and honor the Indigenous and African roots that often go unacknowledged in mainstream interpretations of Southern cuisine'," Lewan reported.
Chef Ashford's announcement follows Calliope's announcement of a 20-year-lease and - fingers crossed - good news soon for Brian McDonald and Jess Revels.
This is promising for Chattanooga's local restaurant scene. Time for us to continue to fill the tables.
See you Sunday.

Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
food as a verb thanks our sustaining partner:
food as a verb thanks our story sponsor:
Spice Trail

At Spice Trail, quality always comes first. Visit Spice Trail for a drink, savor our authentic Indian cuisine, and enjoy a relaxed, welcoming atmosphere.

Next month, we have a special invitation for you.
Join us for "A Conversation with Erik Niel."
On Thursday, February 20, the James Beard nominee and owner-chef of three Chattanooga restaurants will join us for the second afternoon installment in our ongoing Little Coyote + Food as a Verb Farm-to-Table Speaker Series. (That's a mouthful.)
"A Conversation with Erik Niel" begins at 4.30 pm at Little Coyote, the St. Elmo restaurant Erik and Amanda opened last year.

After some mingling and early drink and menu orders, I'll moderate a 30-45 minute conversation with Chef Niel. We'll talk life, struggles and successes, the meaning of hospitality, our city's restaurant landscape and, of course, the ephemeral power of food. (That, too, is a mouthful of topics.)
We'll laugh. He'll tell stories. Some hilarious, others poignant, a few challenging us and the future of our city's restaurant scene.
Then, some questions from you + our audience. Afterwards, let your afternoon open up into an evening dinner at Little Coyote.
To reserve a free ticket - and space is limited - email david@foodasaverb.com. Reserving a seat is free. Servers will take orders from a full menu.
The Niels opened Little Coyote in 2024, some two decades after opening their first restaurant: Easy Bistro & Bar.
Last November, we hosted Brooks Lamb for a sold-out evening in our first Little Coyote + Food as a Verb Farm-to-Table Speaker Series.
Again: "A Conversation with Erik Niel" will be held on Feb. 20 @ 4.30 pm @ Little Coyote.
Email david@foodasaverb.com to reserve your seat.

This spring, Neutral Ground returns.
Last week, Chef Kenyatta Ashord announced the (re)-opening of his brick-and-mortar restaurant. Neutral Ground - originally launched in Proof Bar and Incubator, then closed - will open at 338 E. Main St., according to our good friend Lyric Lewin at the Times Free Press.

The new Neutral Ground will seat 45 and serve a Bulbancha-inspired menu, reported Lewan.
"Bulbancha is the Native American word that means 'the place of many tongues,' and each course will represent 'the story of migration, resilience and fusion of culinary traditions that shaped New Orleans ... and honor the Indigenous and African roots that often go unacknowledged in mainstream interpretations of Southern cuisine'," Lewan reported.
Chef Ashford's announcement follows Calliope's announcement of a 20-year-lease and - fingers crossed - good news soon for Brian McDonald and Jess Revels.
This is promising for Chattanooga's local restaurant scene. Time for us to continue to fill the tables.
See you Sunday.

Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.