Journal

View fullsize Frogmore Stew, named after a small island community just off the coast of South Carolina, has its roots in utility, a quick and versatile way to feed a large gathering of folks with an abundance of fresh seafood and produce. I sense that it’s m
View fullsize We’ll be @cherrystreettavern tomorrow from 6pm ‘til sold out so come get these luscious victuals or be a damn square!
View fullsize Come on out to our 3 course pizza dinner on the farm! It will feature discussions on grains and fermentation by Chef Creighton and the folks @sequatchiecovefarm , a meet and greet with the wood-fired pizza oven, and loads of delicious Caesar, pizza,
View fullsize Tickets are on sale now for our dinner @sequatchiecovefarm on October 22! This shindig will begin with a farm tour, libations and snacks, followed by a discussion of sourdough fermentation and the future of local grain milling. We'll make our way to
View fullsize @nightpearlbar is turning 1, and we’ve put together a helluva menu for their birthday party. Come say hello, we miss you! Celebratory evening also includes: -@drinkeldorado rum takeover -tarot readings -retro DJ -tiki mug pageant Free rsvp l
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View fullsize Two fairly large news items! - We will not be at Proof on Saturday, June 18. It’s @neutralgroundchatt’s last day at the incubator, a great day to celebrate their food, @chefkenyattaashford and the team, and all they have brought to @proof
View fullsize Hey! ukko is on vacation in sunny California this week, May 25-28. This is the last hurrah before we buckle down for the big move into the main kitchen @proof_bar_incubator. It’s an opportunity for us to eat a ton and rest a little, too. Take t
View fullsize Friends near and far! We have applied for a Kiva loan, and must ask friends, family, fans and followers to loan as little as $25 to reach our goal of $9,500. We have crowdfunded 24% so far, and will use the funds to grow our little business as we exp
View fullsize ukko sourdough: oat flour, rye flour, soft Italian wheat, winter wheat from PA, sorghum, olive oil, wheat germ, salt, yeast from the air, the finest water in the building. Crusts brushed with ghee/coconut oil/olive oil, depending on the pie. The
View fullsize Let’s welcome the Giza pie to the table— milled San Marzanos, Chinese eggplant, garlic, pecan dukkah. Very proud of our first vegan pie! Photo cred @decentlychill #chattavegan #chattanoogavegans #chaeats
View fullsize ukko is growing, and it's time to hire a cook! Dinner services Wednesday-Saturday, hours would be about 20/week to start with room to grow. Pay based on experience but not less than $15/hour. Our food calls for abundant care, precisions and skill.
View fullsize Behold our mushroom bounty. The new Midway pie features oyster, blue oyster, yellow oyster, and lions mane mushrooms, all from local @midwaymushrooms, as well as buttermilk ricotta and baharat-spiced Vermont honey. The menu is growing with new pies,
View fullsize We wanted to start the new year off by saying thanks, Chattanooga, for all your support. We celebrated with a divine birthday trip to Louisville. From dinner @610magnolia to oysters from @evansmeatsandseafood by poolside to #michtersfortnelson and of
View fullsize Bright, briny, deep, & lingering, preserved lemon is a transcendent ingredient. First used for their utility when lemons were not in season, there are now countless styles and flavor profiles in the preserved lemon repertoire. . . We will be slin
View fullsize The whole ukko fam is @proof_bar_incubator! Linden is making her usual beverage magic, and Creighton is the new pizza chef. Meet The Q: Inspired by barbeque and Brunswick stew, The Q features smoked, pulled pork; okra; butter beans; white cheddar; f
View fullsize Happy Labor Day Weekend, Chattanooga! We’ll be in the alley @unknowncallerbar Friday, 6pm til late . . Okonomiyaki Dogs . . Fried Chicken Mole Tacos . . Potato Masala Flatbreads . . Come On and kick it off with us!
View fullsize Come one, come all! BBQ @cherrystreettavern this Friday & Saturday, 6pm until late. •Carolina Pulled Pork •Jalapeño Mac •Roasted Potato Salad •Braised Turnip Greens
View fullsize Ready for something different? This Sunday at Proof Bar & Incubator we’ll be offering small plates of some of our favorites from the ole ukko Supper Club. Peep the menu and tickets through the link in the bio.
View fullsize We're popping up @thewoodshoppresents tomorrow, 6-10pm! Panang meatballs, moroccan spiced carrots and other bold yet comforting flaves. It's Labor Day weekend and the weather should be divine, so come sip a beer, eat some food or take it to go, and d