The tables are set for the Southern supper club at Terrain’s Garden Café.
photo: Isa Salazar
Garden & Gun event menu with food inspired by chef Edward Lee’s cookbook, Smoke & Pickles.
photo: Isa Salazar
Chef Edward Lee.
photo: Isa Salazar
Guests receive a copy of chef Edward Lee’s cookbook, Smoke & Pickles.
photo: Isa Salazar
Guests arrive for a cocktail hour on the lawn.
photo: Isa Salazar
An interior shot of the Southern supper club at Terrain’s Garden Café.
photo: Isa Salazar
Kentucky Mule Cocktail with whiskey provided by Chattanooga Whiskey Co.
photo: Isa Salazar
Warm shrimp salad with lemongrass crumbs.
photo: Isa Salazar
Guests enjoy Kentucky Mules before dinner.
photo: Isa Salazar
Curry pork pies.
photo: Isa Salazar
Chef Edward Lee and guests.
photo: Isa Salazar
From left: Guests Mary Giffear and Alexis & Juan Chami.
photo: Isa Salazar
A spirited Southern supper club guest.
photo: Isa Salazar
From left: Guests Paul & Julie Marshall and Anabeth Guthrie & Tim Chapin.
photo: Isa Salazar
Adobo fried chicken and waffles.
photo: Isa Salazar
From left: Terrain’s PR & Events Manager Diane Stulb and Senior Communications Manager Catherine King.
photo: Isa Salazar
A dinner guest flips through the pages of chef Edward Lee’s cookbook.
photo: Isa Salazar
Chef Edward Lee speaks about the menu and his cookbook Smoke & Pickles.
photo: Isa Salazar
Guests enjoy pre-dinner drinks outside of the Garden Shed.
photo: Isa Salazar
The Southern supper club at Terrain’s Garden Café.
photo: Isa Salazar
