The Chef’s Table at Bald Headed Bistro

///The Chef’s Table at Bald Headed Bistro

The Chef’s Table at Bald Headed Bistro

By | 2016-11-30T16:01:14+00:00 April 28th, 2016|Food & Drink, The Chef|0 Comments

Smoked OystersThe Bald Headed Bistro is making their mark, and it extends well beyond Cleveland, Tennessee. Chef Eric Fulkerson, of Bald Headed Bistro, has been adding his touch to the restaurant since he arrived to town nearly three years ago. “The Chef’s Kitchen Table” is his most recent creation, and a few of our Chattanooga Magazine staff were recently invited to dinner.

It is just like it sounds, a table for two, or up to eight, personally attended to by Chef Eric. Chef prepares a six to eight course meal with carefully selected wine pairings. The evening starts light, with vegetarian selections, moving to easy seafood and further into the meal with game meats. “I only use the freshest ingredients that I can find, at that time, meaning that everything is in-season. I am happy to accommodate certain tastes, diet restrictions, even gluten free, if desired.” – Chef Eric Fulkerson.  Foie GrasThe Chef’s Kitchen Table can be secured with reservations weeks in advance. It is only available on select days and times, an exclusive opportunity. Plan to treat your dinner companion(s) to several hours of amazing cuisine and wines at a cost of $125/per person.

Perfect for a date night, family gathering or even business affair, the “Chef’s Kitchen Table” sets the stage for an intimate gathering that won’t disappoint. And for Chef Eric, the new experience allows his passion to show, “This is me in my happy place. I get to ‘do my thing’ , and all right in front of our guests.” More coming about Chef Eric inside Chattanooga Magazine, as he’ll be defending his title in the upcoming FiveStar Food Fight at Chattanooga Market on Sunday, August 7th. Stay tuned.

BHB Menu Dinner with Chef


About the Author:

Melissa is the Managing Editor of Chattanooga Magazine, and the cofounder/vice president of Southern Publishers Group.

Leave a Reply