published Wednesday, June 15th, 2011

Braly: Make reservations now for special Father’s Day meals

It’s interesting how menu offerings on Father’s Day, when beef, pork and barbecue are the norm, differ from Mother’s Day, when chicken, fish and light salads abound. Here’s a sampling of places to take your dad this Sunday.

-- StoneFort Inn, 120 E. 10th St. Make reservations for a memorable Dad’s Day with a delicious brunch served 11:30 a.m.-3 p.m. Menu items include an assortment of mouthwatering treats any father is sure to enjoy. Menu items include herb- and pepper-crusted beef tenderloin with wine reduction; French toast stuffed with toasted walnuts and an orange-apricot glaze; herb-crusted salmon with lemon beurre blanc; Southern-style biscuits; a Chocolate French Fallen Torte with Tennessee bourbon cream. Price: $24.95 adults, $12.95 children under 12. Reservations: 267-7866.

-- Sticky Fingers: Dads who dine at the two Sticky Fingers locations in Chattanooga (2031 Hamilton Place Blvd. and 420 Broad St.) during Father’s Day weekend (Friday through Sunday) will receive a coupon good for $5 off their next dine-in purchase of $20 or more. The coupons are valid June 20 through Aug. 1 and are available while supplies last. There’s no special menu for dads, but what father wouldn’t enjoy sitting down to a plateful of some of the best ribs in town?

-- Broad Street Grille: Here’s something different: a Suckling Pig Roast Brunch. The roast pig will be served at a chef’s carving station. Also included in this tremendous brunch are Southern fried green tomatoes Benedict; omelet and waffle stations; tremendous salad bar and other bars where every sort of breakfast and lunch item imaginable will be served, as well as plenty of sweet desserts. There also will be a Bloody Mary bar featuring house-infused chili pepper vodka ($2.50 per drink). Price: $24.95 adults, $11.95 children 7-12, free for children 6 and younger. Hours: 11:30 a.m.-2 p.m. Reservations: 424-3700.

If you decide to stay at home and cook for your father, here’s a recipe from southernmommas.ning.com that has a certain zing to it. Throw dad a luau, give him a lei and treat him like the prince he is.

Hawaiian Ribeye Steak

4 (8-ounce) ribeye steaks

Marinade:

11⁄2 cups apple cider

11⁄2 cups canned pineapple chunks, drained

4 garlic cloves, crushed

3 teaspoons dried and ground ginger

21⁄2 cups soy sauce

21⁄2 cups sugar

In a saucepan, mix all the marinade ingredients. Place saucepan over the flame and bring to a boil. Cover with lid, and let it simmer on low flame for an hour. Remove from heat, place aside and allow to cool entirely. Pour marinade into a resealable bag, add steaks and marinate in refrigerator for about 4 hours.

If using gas grill, set to medium temperature. If using a charcoal grill, heat until the coals glow and spread them out evenly.

Remove the steak from the marinade and place on the grill for 4-6 minutes per side. When done, remove from grill and set aside for a few minutes before serving. Makes 4 servings.

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