Chicken being cooked using an open-flame. Tom Ellis cooks using an open-flame when his catering business, The Swell Party, is at weddings or other events. Brandon Snooks, executive chef for Farm to ...
Anne Braly Chattanooga native and UT grad. Former award-winning staff writer and food editor at the Chattanooga Times Free Press for 21 years before retiring. Now a freelance food and travel writer ...
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