Slow Food Tennessee Valley will hold “UNearthed–Savoring Spring!”, a five-course dinner with wine pairings featuring two local chefs, Joey Edwards and Laurence Faber, and sommelier Meg Edwards. The chefs will use “unearthed” ingredients sourced from the forest, local farms and fields. The event includes a signature cocktail and specialty snacks before the meal, along with a dessert course, accompanied by wine and coffee provided by Wild Love Bakehouse.

An added feature is the pre-event auction of four “Chefs’ Table” tickets for kitchen seating. Details are HERE.