High Haute Foods

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United States
Chattanooga, TN
High Haute Foods

Full service specialty caterer with a proclivity for all things fine.
(4)

09/18/2024

This is one of my favorite ways to eat tomatoes!
😋 🍅

Charred tomato salad. Minted yogurt. Spiced toasted lentils. Fresh torn herbs. Crumbled feta.

09/15/2024

Back in the kitchen ramping up for wedding season!! Featured here are charred tomatoes for a salad!!

What is your favorite way to eat tomatoes? 🍅 🤷‍♂️

06/21/2024

Happy summer everyone!! New menu dropped today for the website! 👨‍🍳

Go check it out and get your summer party planned through the contact form on our website. 🎉

#

03/07/2024

In my opinion nothing says “homemade” like rolls from scratch 😋

These are my version of recipe for Parker House Rolls. They came out quite nice! 👌

Tomorrow I will fill them with grilled and sliced prime beef tenderloin, smoked onion, and melted cheddar cheese!!

Hear the angels sing!! 🎵 👂 😇

02/01/2024

I used to be so scared of working with sugar 😧 It would always present me with one problem or another! Perseverance has paid off though and now quite enjoy working with it!! 🤌

Here is some candied lemon peel for an event tomorrow!! 😋 🍋

12/29/2023

Wishing everyone the happiest of holidays!!

Here is my version of the classic Buche de Noel!

Enjoy! If this doesn’t satiate your need for lovely food then head on over to our website and check out the new Winter menus!

Cheers 🥂

11/28/2023

Chocolate meringue cookie

Start with egg whites and cream of tartar. Whisk at low speed to mix adding sugar a little at a time. Then up to high speed to form stiff peaks. Fold in chopped chocolate and cocoa powder. Mix to marble:) Spoon onto parchment paper and bake@for about an hour @ 225.

Rest and devour! 😋

10/27/2023

grat • i • tude

noun

the quality of being thankful; readiness to show appreciation and for and to return kindness

This is me today at the kitchen getting ready to prep for and event tonight. It’s been a busy month and I am filled to the brim with gratitude. Thanks for all the support!!

10/19/2023

Handmade herbed linguine

Who doesn’t love fresh handmade pasta!?? 😋👍❤️

Start by sourcing the best semolina, 00 flour, and eggs you can find. I love brand and of course local eggs.

Measure your flours, separate your eggs, add your herbs, salt, and olive oil. Mix and knead for about 8-10 minutes until it’s nice and springy.

Separate the dough evenly and begin the rolling out process. Be sure to laminate the dough a few times before you begin fully rolling it out. This helps it stay together when you cook it.

Roll it out to your desired thickness then cut it into noodles.

Et Viola! You have a beautiful handmade pasta. Dress accordingly:)

08/31/2023

Check out this spread we did earlier this month for the vendor meet and greet 👀

Very excited to be on the vendor list for this beautiful venue ❤️ Looking forward for what’s to come!!

Amazing 📷 credit:

08/29/2023

As a small business owner I get asked all of the time “What I do?” or “What is my specialty?”

I usually say: “Contemporary food cooked with classic French techniques with an emphasis on local and seasonal food.”

While this is a well thought out and practiced response it has started to feel more and more alienating than actually describing what I do.

As a personal chef and especially a caterer I cook almost everything from scratch. This has brought me well into the circle of love for cooking again and again. That being said I wanted to begin a series of posts to share what I do so everyone can get a better glimpse of who I am and what we are as a company:) Hope you enjoy!!

This is: Heirloom tomato pie

Begin by blind baking pie dough. Dry the sliced tomatoes and season. Layer them in the baked shell with cheese and mayonnaise. Then bake until complete. Feel free to add herbs or spices to create your own flavor!

More to come!!

07/21/2023

Hors d’oeuvre - a small savory dish, typically served as an appetizer at the beginning of a meal.

Now that we all know the definition let’s party!!

Featured above are truffled deviled eggs with chives.

Bon appetite!!

07/13/2023

Can you tell I love what I do? 😆😊
Are you planning a get-together? I’d love to cook for you too. To get started just head over to the website and fill out the contact form👨‍🍳I’ll see you soon!

Thanks for the photo!

06/27/2023

Don’t you agree!??

Happy summer to everyone ❤️

Check out our new Summer sample menu at our website and let me know what you think 🧐

Cheers 🥂

04/20/2023

It’s still just that time of year when these beautiful morel mushrooms are on the menu 😋

03/16/2023

I’m still loving 🥰 these photos from our photo shoot camera 📷 last year 🍅 taken by

Looking forward to what this year will bring! Cheers everyone 🥂

03/02/2023

Well, now that vacation is over it’s time to get back to work! I wonder what’s on the menu for your next event??

01/11/2023

Just a little hors d’oeuvre 🙋‍♂️

Seared salmon and miso butter with micro-greens.

Address

3811 Tacoma Avenue
Chattanooga, TN
37415

Website

http://www.highhautefoods.com/

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Let’s be honest here. Have you ever started the party like this 🍾 If you haven’t there is still time to book your next party and we can make it happen!!! #linkinbio Thanks to the @tsgchattanooga and @caseyyo for this grand adventure! Cheers 🥂 🎥 credit @coyote_cove

Sometimes you have to move the office outside. . . #getoutside #stillworking #smallbusinessowner #menuplanning #cheflife

Best of the best 2021 nominations!

If you haven't already help show your support by following the link to nominate me Shane Stone in the category of Best local chef and High Haute Foods for best caterer. Thanks for showing your love!! https://www.timesfreepress.com/bob/#/gallery?group=384076

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Bringing “haute cuisine” to your table

Bonjour tout le monde et bienvenue à High Haute Foods! Ok, enough with the french;)

Food has been a big part of my life since I stumbled into the restaurant business at 16 years old. My first job in the industry was at a small, local sandwich shop in Joplin, MO. I got the job because my friends worked there, not because of some deep love for sandwiches. Little did I know that that would be the beginning of my journey with cooking.

Soon after my stint as a sandwich maker I got a job at the Red Onion Café. This is where the real cooking began and when I started to realize that I actually enjoyed doing it. It was more than just a way to pay for a car or nights out with friends. It was something that I was good at.

That was all more than 15 years ago. Since then I have worked in fine dining restaurants in Atlanta, Jacksonville, and Chattanooga. Each restaurant brought a new technique, a new management style, and a new position. From perfecting vegan cuisine at Lush to learning to manage while still putting out some of the best food I’ve cooked at St. Johns Meeting Place, I’ve learned not only a lot about food but also about myself.