Canyon Grill, just a short drive up Lookout Mountain from downtown Chattanooga, has been selected by Georgia Trend Magazine for a 2009 Silver Spoon Award as one of the state's Top 10 Dining Destinations. This designation puts Canyon Grill in the same league as favorite restaurants in Atlanta, Savannah and Sea Island, among others. Singled out by the magazine were:
1. The Georgian Room at Sea Island.
2. Restaurant Eugene in Atlanta.
3. Glen-Ella Springs Inn in Clarkesville.
4. Greyfield Inn at Cumberland Island.
5. Park 75 in Atlanta.
6. Canyon Grill at Cloudland Canyon, Lookout Mountain.
7. Five & Ten in Athens.
8. Bacchanalia in Atlanta.
9. MF Buckhead in Atlanta.
10. Elizabeth on 37th in Savannah.
That's excellent company for Canyon Grill, which was praised by the magazine as "an always-clamoring little gem" in "glorious" Cloudland Canyon.
"We are thrilled and very proud of our Canyon Grill staff," said Karen Haygood, who opened the restaurant with her husband, Lawton, in 1996.
For reservations, call 706-398-9510. Canyon Grill is at the intersection of Highways 189 and 136, just a few miles from Covenant College.
Bluff View Art District has announced its new wine-tasting schedule, and it sounds as if there's something in the mix for all wine lovers. Mark your calendar now for the following Thursdays:
* Feb. 18, Sparkling Wines.
* March 18, Introduction to Wine, Part 1.
* April 22, Introduction to Wine, Part 2.
* May 20, Women of the Vine.
Classes will be held from 6 to 8 p.m. The $30 fee includes wine tastings and food pairings. For reservations, call 265-5033, ext. 1.
Here's a recipe for all you dieters who must have your chocolate fix and just can't seem to wean yourself off peanut butter. Taste of Home's Healthy Cooking magazine has a recipe makeover for peanut-butter bars. Although each bar still has 237 calories and 8 fat grams, you may be able to work it into your daily intake.
Makeover Peanut Butter Bars
1 3/4 cups reduced-fat creamy peanut butter, divided
1/3 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking soda
Frosting:
4 1/2 cups confectioners sugar
1/3 cup fat-free milk
1/4 cup baking cocoa
1/4 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
In a large bowl, cream 1 cup peanut butter, butter, brown sugar and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to creamed mixture and mix well (batter will be thick). Spread into a 15- by 10- by 1-inch baking pan sprayed with nonstick cooking spray. Bake at 350 F for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes, then spread with remaining peanut butter. Refrigerate for 30 minutes.
In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut-butter layer. Cut into bars. Makes 3 dozen bars.
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