Restaurant Week Featured Chef, Patrick Halloran

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The best way to discover new styles for presenting, some of Chattanooga’s favorite, foods is by trying the restaurants participating Restaurant Week 2016, which is taking place this week. It is a perfect time for each of our featured chefs to show off before the FiveStar Food Fight! Fresh vegetables and local meats and cheeses offer the best opportunity for increased nutrition and better health. And the taste? Check it out.

The featured chefs of Restaurant Week will also be participating in The FiveStar Food Fight which will take place at the Chattanooga Market on August 7. Featured Chefs will be cooking for a panel of judges before the public, using the freshest local ingredients directly from the day’s market. This article serves as an introduction to the five as each has distinctive accomplishments to bring to the table, so to speak. Today, we feature Patrick Halloran.

Patrick Halloran
Chef and Owner, Hummingbird Pastaria

HalloranAs the chef and co-owner of Hummingbird Pastaria, Patrick Halloran’s emphasis on rustic and peasant-style cuisine has made its table one of the community’s favorite places to dine. As a from-scratch kitchen, every pasta—as many as eight different kinds—are made there fresh, daily. Halloran strives to work with local partners to provide the freshest ingredients to his patrons. He has developed relationships with local family farms that personally deliver hogs and lambs which are processed in-house for use throughout the HP menu. The chef also uses about 100 eggs per day in the pasta alone, all from local farms.

Throughout the year the Hummingbird Pastaria holds a tavolata on the third Thursday evening of every month. It is an authentic five-course Italian dinner where everyone is seated at long community tables. “It’s a community evening and we try to keep it priced low enough that anyone can come,” says Halloran. The cost is $20 per person with a $15 optional wine pairing.

“At tavolata you might end up sitting and talking with people you wouldn’t usually get a chance talk to,” he says. “The evening is designed to be a wonderful shared experience.”

Chef Halloran brings a dynamic culinary experience to the mountain that he is excited to share with the greater Chattanooga community. That work includes stints at Bacaro Venetian Tavern in Boulder, Colorado and Texas Coffee Traders, in Austin, Texas where he was executive chef, Vespaio Enoteca and Lamberts in Austin, Texas where he was sous chef, plus Logan and Zingerman’s Community of Businesses in Ann Arbor, Michigan. Halloran lives on Signal Mountain with his wife Sally, who co-owns and operates the restaurant, and their daughter.

Photography by Clay Miller on location at Chattanooga Kitchen

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About Author

Debbie is the retired Editor of Chattanooga Magazine, and ongoing contributor.

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