CityScope Magazine goes to the Theatre

Don’t miss the last weekend of performances of “The Book of Liz” at the Chattanooga Theatre Centre! This “cheese-ball” comedy was written by Dave and Amy Sedaris, a brother-sister duo who are each well-known in their own rights. Leave it to them to write a sharp comedy layered with religious overtones, social undertones, and quirky characters. Leave it to the Chattanooga Theatre Centre to perform the piece with all flair and subtlety the Sedaris writers intended.

I had to see what the buzz was about and attended the performance this past Saturday. The actors and actresses that donned the stage on Saturday were on cue, hilarious, and personable. The circle theatre set-up makes for a kind of community of its own, adding to the social dynamics of the play. We laughed together, we danced between sets in our seats together, and we anticipated the plot twists to come across the room from one another.

I left the show thinking over the play as an enjoyable experience, but I also pondered some issues that were never explicitly stated. It was well-crafted and opened up room for thought and discussion even after the curtain fell.

For a complete synopsis of “The Book of Liz” visit here.

Be sure to check out one of the Chattanooga Theatre Center’s talented performers in the August issue of CityScope, coming soon!

Restaurants with a View: Dining at Water's Edge

Being seated at a window table adds a special treat to a delightful dinner out, but when that window offers a view of the river, the entire experience is enhanced. Our area is home to several restaurants that take advantage of the view afforded by the beautiful Tennessee River and its surrounding lakes. Some of these provide both window views and outdoor dining right on the water. Others give diners the chance to enjoy a meal not just at the water’s edge, but actually on the river.

Aris’ Harbor Lights
One step inside the door of Aris’ Harbor Lights Restaurant and your eyes are drawn immediately to the wall of windows that provides a breathtaking view of the Tennessee River. A shaded deck, with seating for 100, runs the length of the restaurant and sits just 10 feet above the river. Located on Hixson Pike approximately 10 miles north of Northgate Mall, Harbor Lights’ menu includes grouper and fresh oysters, as well as Greek and Italian fare, and “the best shrimp in town,” according to Aris Sklavenitis, the owner and chef who has been in the restaurant business for 44 years.
Reservations: Yes, (423) 843-2800, www.arisrestaurants.com, Dinner Entrées: $9.95 – $19.95

The Back Inn Café
From its opening in 1993 as a sandwich shop, the Back Inn Café has evolved to include both inside and outside dining, with charming views of the river from the sun porches and terrace. The restaurant’s menu includes Asian-inspired and Italian dishes, but focuses on American entrees. Favorites include the Martin House Steak and The Rembrandt, a 10 ounce New York strip steak coated with a House Blend espresso rub. While the Back Inn Café is often chosen for romantic evenings and special occasions, it also offers a relaxed bar atmosphere as well.
Reservations: Yes, 800-725-8338 ext. 1, www.bluffviewartdistrict.com,
Dinner Entrees: $14.00 – $28.00

Blue Moon Cruises
Climb aboard this 70-foot cruise boat and prepare for a totally relaxing experience. Starting at Ross’s Landing at the City Pier, the 17-mile, 3 ½-hour tour takes passengers through the Tennessee River Gorge at a comfortable pace. The naturalist crew is adept at pointing out birds and animals in their habitats. Shuford’s Smokehouse caters the barbeque dinner served on the Blue Moon; additionally, there is a full-service bar. The dual-deck Blue Moon offers passengers the choice of being outside on the upper deck or enjoying the sights from the climate-controlled, enclosed lower deck. Operating year-round, the Blue Moon not only offers a regular dinner cruise, but also a fall color cruise, the Grand Illumination cruise, holiday cruises and private charters.
Reservations: Required, 1-888-993-2583, www.bluemooncruises.org
Dinner Cruise: Adults $39; Youth $32; Children $25

Boathouse Rotisserie & Raw Bar
Lawton and Karen Haygood brought the best of their favorite Gulf Coast flavors home to the Tennessee Valley, establishing a restaurant that takes full advantage of its riverside location and a menu that keeps customers coming back for more. The recipes that receive rave reviews – such as the Poblano Peppers and Matagorda Bay Fire Roasted Oysters - are often Lawton’s own. Lotta Lotta Garlic Chicken, a House Specialty, and the Wood Grilled Tilapia are also customer favorites. The Boathouse offers 20 outside tables that can be used most of the year because of the fans, shades and outdoor heaters that moderate temperatures. The location of the Boathouse not only offers a view of the river, but also a perfect venue for watching river traffic, sunsets and downtown fireworks shows.
Reservations: No, (423) 622-0122, www.boathousechattanooga.com, Dinner Entrées: $9.95 – $26.95

Dockside Café
Located next to the marina at Harrison Bay State Park, the Dockside Café offers a family-friendly, casual dining experience. Dock space allows boaters to tie-up, and diners may enjoy their meal at tables inside or out. Owner Sam Welton says, “Friday’s all-you-can-eat catfish is a great draw for customers, but the tilapia and grouper are also popular menu items.” Welton believes the restaurant’s t-shirt slogan sums up what the Dockside Café has to offer, “Great Food, Beautiful View.”
Reservations: Yes, (423) 344-9998, www.dockside-cafe.com, Dinner Entrees: $7.99 – $13.99

Fox Cay
The reality of Fox Cay (pronounced “Key”) began as a daydream in the Bahamas. Owners Jimmy Taylor and Dave McDonald brainstormed the concept while on a fishing trip and opened the restaurant in 2006. Located adjacent to Island Cove Marina and Resort and only 15 minutes from downtown Chattanooga, the restaurant is open year-round. Taylor says that menu selections reflect what he has experienced in travels with his business partner and interpretations of dishes they enjoy. Most of the seafood is flown in from Honolulu, particularly the tuna and blue marlin. Another menu favorite is the pork tenderloin, but according to Taylor, everybody says they have great burgers and wings, too.
Reservations: Yes, (423) 648-2800, Dinner Entrees: $9.95 – $29.95 / Market price for fresh fish

Riverside Catfish House
The Massengale family has owned and operated the Riverside Catfish House since 1963. Sitting above the Tennessee River, diners can enjoy the river traffic, as well as the restaurant’s popular offerings. Eyes roll with pleasure at the mention of their homemade coconut cake or buttermilk pie, but it’s the farm-raised all-you-can-eat fried catfish that is the mainstay of the menu. Este Massengale explains, “As far as I know, we’re one of the few restaurants serving grain-fed catfish from Mississippi.” The menu also includes frog legs, tilapia and grouper. Sides of cole slaw and hush puppies are also musts.
Reservations: Yes, for parties of 10 or more, (423) 821-9214, Dinner Entrees: $8.95 – $14.95

Steve’s Landing
Steve Russo is from New Orleans and opened Steve’s Landing in 1996. He says right away that he is not a chef but “If you’re from Louisiana, you had better know how to cook!” Located next to Pine Harbor Marina, the restaurant’s wooden boardwalk leads customers to the large tree-shaded deck where they may enjoy their meal, but then continues inside where they will find a comfortable, casual atmosphere. Steve’s Landing boasts an eclectic menu. “The ribs are our calling card,” says Russo, “but the fried shrimp and catfish are just as popular.” This busy lakeside restaurant serves many made-from-scratch sauces, dips and desserts. In fact, Russo’s grandfather provided the recipe for their New Orleans-style bread pudding.
Reservations: Call-ahead seating, (432) 332-4098, Dinner Entrees: $7.25 – $17.99


Southern Belle Riverboat
Choose a night of the week to visit the Southern Belle Riverboat and find yourself not only enjoying a paddlewheel journey on the Tennessee River, but also the featured dinner fare and accompanying music. Beginning at Pier 2 at the Landing, the Dixieland Cruise is the best-known for its popular country music and delicious prime rib and shrimp creole. The 2 ½-hour dinner cruise takes passengers around Moccasin Bend to Brown’s Ferry and then back upriver around McClellan Island. Recent renovations include the addition of a 2,500-square-foot kitchen, which allows food to be prepared on-site by Executive Chef Jack Martin, who oversees preparation of the regular menu and also caters private parties.
Reservations: Required, (423) 266-4488, www.ChattanoogaRiverboat.com
Dinner Cruise: Adult $21.50 – $36.50; Children $10.50 – $18.50

Healthy Wines from Organic Vines

By Alison Matera, DWS

The supply and demand for organic wines is growing at a rapid pace worldwide. Organic wine is both good for the environment and good for our bodies.

There are several reasons why I have always been an advocate for the promotion and consumption of this enticing, aromatic, fermented goodness we call wine. First of all, it’s yummy and secondly; it has many health benefits. When consumed in moderation and as part of a healthy diet, wine has been shown to reduce the risk of heart disease and certain cancers. It has also been shown to slow the progression of neurological degenerative disorders, such as Alzheimer’s and Parkinson’s disease and improve lung function, to name a few.

Organic wines are becoming increasingly more popular, but much confusion still exists about what the term organic means. When a label says organic, it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another.

This topic is in constant debate as the various organizations concerned with this matter study the subject in detail. However, farmers share a common belief that the purpose of growing organically is to bring about a healthy soil, as well as to produce the highest quality product, that is beneficial to consumers and the environment. Some of the terms used to describe organic wines are: organically grown, certified organically grown and biodynamically grown.

An organic vineyard is one where grapes are grown without harsh chemical fertilizers, weed killers, insecticides or other synthetic chemicals. This method of growing grapes tries to eliminate the use of chemicals in favor of natural cures to vineyard problems. Several problems plague vineyards, but one in particular is the presence of pests that can ruin a vintage. Organic farmers combat this problem by using organic viticulture. This involves locating insects that will eat problem bugs that are feeding on their plants, such as ladybugs.

Organic farmers also aim to maintain healthy, biologically active, fertile soil using plants that fix nitrogen from the air. In a vineyard this means planting cover crops between the vines instead of applying herbicide.

Certified organically grown designates that the grapes in the wine are not only grown and certified by a government or private certifying organization, but that the wine has been produced and handled without adding color additive or any prohibited materials. Many wineries that are producing organic wines choose not to be certified because of the added expense and bureaucracy of registering. As a result, there are a number of organic wines in the market that are not labeled “organic.”

Biodynamic farming treats the whole vineyard as an ecosystem. This process is guided by natural cycles that rely upon both plants and animals for success. The farmers also pay close attention to the rhythms of the earth and the solar system. The wine making process is accomplished as naturally as possible.

The label on your bottle of wine may say “organic wine” or it may say “wine made from organic grapes,” and this can be confusing. In the United States, wines labeled “organic” are produced without added sulfites; wines labeled “made with organic grapes” can add sulfites to the wine. Sulfites are a naturally occurring compound found on grapes, onions, garlic and many other growing plants. They are nature’s way of preventing microbial growth and also act as a preservative in wine. For those of you that are more sensitive to sulfites or have sulfite allergies, please read the label carefully, and as always, “drink what you like and like what you drink.”

Dessert in a Glass

By Alison Matera, DWS

If you love wine and you love sweets, boy, do I have a treat for you … dessert wine. Are you the type of person that feels like a meal just isn’t quite complete without that eagerly anticipated and always satisfying sweet ending? Then may I recommend experiencing the delight and sweet nectar that is dessert wine.

I have always felt that dessert wines far too often fly under the radar, and that they are not appreciated like they could be - especially in restaurants. Sweet-style wines can occasionally be viewed as unsophisticated by some, but that notion could not be farther from the truth in the glorious world of wine.

When I dine out, I usually prefer to drink my dessert; it is definitely less filling and still satisfies that small urge for a hint of sweetness at the end of a good meal. Dessert wines are much sweeter and richer than table wines and are typically served in three to four ounce pours.

Dessert wines come in many different shapes and sizes as far as how they are produced, where they are produced, and the different styles of the end product.

Generally speaking, wines taste sweet or dry depending on the amount of residual sugar present in the wine. Of course, there are other important factors that lend a hand to what you are actually tasting and feeling on the palate, such as levels of acidity, tannins, alcohol, carbon dioxide and even the temperature of the wine when it is served. There are several production methods involved in making a sweet wine, and a host of different regulations worldwide concerning those methods.

Port and Sherry are perhaps the most well-known of the dessert wines. These wines are fortified wines, as are Marsala and Madeira. Fortification is the addition of brandy or a neutral spirit in order to raise the wine’s alcohol content. This process also arrests fermentation and leaves plenty of sugar and sweetness in the wine. Fortified wines generally have between 17 percent to 21 percent alcohol.

Other methods of production include concentrating the sugars in the grapes (wine made via this method is my favorite). This can be done by removing water from the process to concentrate sugars, such as drying grapes, freezing grapes, or encouraging a fungus called “botrytis cinerea,” in its noble form, to attack the grapes.

Botrytis cinerea, or “noble rot,” can produce some of the most stunning wines in the world, such as Sauternes. This fungus causes the grapes on the vine to shrivel, concentrating and intensifying both sugar and flavor. The grapes’ acid levels remain high, resulting in a wine that is not cloyingly sweet. These are very elegant, full-flavored wines - I call them “liquid gold.”

My other favorite dessert wine is Eiswein (or ice wine). This is a special style of wine that requires very cold temperatures to produce. Ice wine is made by picking grapes that are frozen on the vine and pressed before they thaw. Because most of the water in the grapes is frozen, the resulting juice is concentrated and rich, high in sugar and acidity.

Dessert wines (like ice wine and botrytis wine) can command a hefty price tag due, in part, to the difficult production methods. But there are plenty of affordable, delicious sweet wines on the market, made with several different grape varieties from around the world.

Sweet, luscious wines can be enjoyed by themselves or paired with cheese, dried fruits and nuts. To achieve the ultimate thrill of food and wine pairing, try a glass of Sauternes with foie gras, or a rich glass of port with Stilton blue cheese. Quite the experience!

A New Spin on Southern Comfort

“Family owned” is a term that is used to describe many restaurants and places of business. In the case of Lookout Mountain’s Café on the Corner, guests enjoy a family’s commitment to a wonderful experience the moment they walk through the doors and owner Ruth Oehmig greets them with a warm smile and leads them to their seats.

In the restaurant’s historic dining room, the atmosphere is one of elegance and comfort. Exposed brick and natural wood floors, dating back to when the building was a small grocery store called Massey’s, are warm and nostalgic. Diners feel welcome to enjoy an intimate dinner or a lively celebration with friends.

The menu is a mixture of southern comfort and culinary ingenuity. Ruth’s son, Sven Lindroth is the Executive Chef. A classically trained French chef, Lindroth has used his years of culinary experience in New Orleans, Jamaica and Italy to put a fresh spin on an already impressive menu. Ruth’s Chattanooga roots have had a distinct influence on the culinary lineup and can be seen woven into southern comfort foods. Executive Chef Lindroth explains, “My goal is to take Southern comfort foods and present them in ways people haven’t seen before.”

My dinner guest and I were lucky enough to sample several of the menu items during our visit to Café on the Corner. We started off with a small sampling of Chef Sven’s homemade pimento cheese spread. Served with crackers and bread, this was not your average pimento cheese. We savored every bite and scraped the bottom of the ramekin to make sure none of this delicious spread went to waste.

The appetizers came out next. First we tried the fried green tomatoes. A favorite at our table, this southern classic was drizzled with homemade basil aioli and garnished with sweet pepper jam. The combination of sweet and savory was perfect. The collard greens and smoked pork spring rolls provided an Asian take on some classic southern ingredients and were delicious when dipped in a sweet mustard sauce. Our last sampling was the Tomato Tart, a fantastic combination of goat cheese and tomato served with bacon jam and arugula.

Beets are a perennial southern favorite and are one of the most popular menu items. Ruth’s brainchild, the roasted beet salad is a unique combination of roasted beets, arugula, feta, red onion and orange vinaigrette. Not only is it beautiful to look at, it tastes wonderful …not to be missed by any beet fan. We also sampled the Field Greens salad, a classic combination of apples, gorgonzola, candied pecans and balsamic vinaigrette.

Choosing an entrée from the Café’s extensive menu proved to be a challenge. There were so many wonderful choices. We ended up settling on the pan roasted chicken and the shrimp n’ grits. The pan roasted chicken melted in our mouths. Served with broccoli and crisp fingerling potatoes, this signature entrée is not to be missed. The shrimp n’ frits featured chorizo cream sauce, peppers, onions, andouille sausage and stone-ground white grits. This southern classic was expertly prepared and delicious.

Our final sampling came in the form of desserts. The caramel cake is a true Chattanooga classic. The recipe comes from Ruth’s great aunt Trudy. Years ago, Trudy was the head of two popular tea rooms in Chattanooga where she served her caramel cake. Her cake became famous in the Chattanooga area and Trudy passed her recipe down to Ruth and Sven. With such an impressive history, we had to give it a try. The cake was a hit at our table and a great opportunity to enjoy a slice of local food history. We also sampled the white chocolate banana bread pudding. Prepared by Lindroth’s wife, this was an incredible dessert and a favorite at our table.

Café on the Corner is a delightful place to eat lunch or dinner. Stop by and see what Chef Sven and his mother have in store for you.

Still Looking for that Perfect Summer Camp?

We know that it takes a special sort of camp to keep your child engaged and learning through the summer months. Luckily, Chattanooga camps do their part to provide a welcoming, fun and educational program for every child!

Check out CityScope's Camp Guide for everything you need to know about 38 local camps!

Still Looking for Local Flair to Add to Your Wedding Day?

We know that your special day is the first thing on your mind day & night this Spring. We also know that national bridal magazines can only do so much with helping you plan your Chattanooga wedding. That's why CityScope Magazine features a special wedding section each year!

Check out these sections to help make your planning fun, simple and local.

Bridal Fashions - showcasing the finest gowns and veils from local vendors, including Monica's, La Dean Shop, Boutique Couture , The Prado Collection, and Ever After Bridal. As well as floral bouquets from Jeffrey's Floral & Event Design, Divine Designs, Social Graces and Flowers that Dance.

Your Dream Wedding - to hear first hand accounts of wedding day stories from local Chattanooga couples.

Stylish Sweets - Whether you are looking for the unique, traditional or elaborate cake, local vendors such as Gigi's Cupcakes, The Hot Choclatier, Cakes by Mac , Cake Boutique, Cup A Dee Cakes, Flaky Baker and Lady J's Bakery are sure to be the star of the reception.

Wedding Day Jewelry - Beautiful jewlery ideas from Brody Jewelers, Fischer Evans Jewelers and Rone-Regency Jewelers.