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
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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