Wining and dining ideas for Valentine’s Day
If your sweetheart expects to be wined and dined this weekend, dozens of restaurants in the area are poised to help. Here are a few places to consider, including one where you’ll do the cooking, supervised by professional chefs.
› Sparkling wine tasting: 6:30-8:30 p.m. today, Feb. 11, at Back Inn Cafe, 412 E. Second St.
The second installment of the monthly tasting series breaks out the bubbly. Bluff View wine director Michael Vasta will explain what makes sparkling wines the centerpiece of life celebrations, and chef Buck Oglesby will have menu pairings. $ 37 per person. Reservations required: 423-2655033, ext. 4.
› Bluff View breads:
Available through the weekend, noon- 5 p. m. daily, at Bluff View Bakery, 411 E. Second St.
The bread artisans will twist signature favorites into fun and festive heart shapes. On the menu are baguettes, pretzels, double chocolate breads and cranberry and white chocolate challah hearts. 423-2655033, ext. 7.
› Candlelight & Dinner at Home: Available for pickup or delivery 9 a.m.-6 p.m. (delivery times may vary) Friday and Saturday, Feb. 12-13, from The Chef and His Wife, 7407 Bonny Oaks Drive (inside Silverdale Cumberland Presbyterian Church).
Order ahead for a dinner package for two that includes soup, salad, grilled ribeye steak, shrimp scampi, vegetables and a chocolate molten lava cake for dessert. $69 per couple. 423-
260-3068, www.thechefandhiswife.com.
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Valentine’s Date
Night: 6- 9 p. m. Friday, Feb. 12, and Sunday, Feb. 14 ( Saturday, Feb. 13, is sold out), at Sweet and Savory Classroom, 45 E. Main St., Suite 112.
Tables will be set with cheese and charcuterie to nibble on while everyone gets settled in. Then the fun begins with a handson cooking class in which couples prepare an appetizer, entree and dessert, supervised by chefs Jeff and Heather Pennypacker. The evening is topped off with coffee, chocolates and conversation by candlelight. $ 195 per couple. Reserve at 423- 661- 8750, www. sweetandsa voryclassroom.
com. Email special requests to chefjeff@ sweetand savoryclassroom.com.
› Valentine’s dinner: Available Friday- Sunday, Feb. 12-14, at Broad Street Grille at The Chattanoogan, 1201 Broad St.
Executive chef Adam Roe and his culinary team will prepare a romantic meal that offers diners choices among the four courses, such as entrees of beef tenderloin, wild salmon, chicken breast or roasted mushroom and sweet corn risotto. Cost is $110 per couple for guests who are not participating in one of the overnight packages. Reserve a table at 423- 424-3700 or www. broadstreetgrille.com.
› Valentine’s wine tasting: 11 a. m.- 6 p. m. Saturday, Feb. 13, at Cartecay Vineyards, 5704 Clear
Creek Road, Ellijay, Ga.
This daylong event is highlighted by five tastings, one of which can be a barrel sample of the winery’s 2013 Norton. Light fare will be served, and you’ll receive a logo wine glass as a souvenir. Musician Jeb Rogers will entertain from 1:30 to 5:30 p.m. Events take place in the Tasting Barn and Hay Loft or, if the weather cooperates, on the Chimney Patio. $15 per person. 706-698-9463, www.cartecayvineyards.com.
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Valentine’s Wine
Dinner: 6-9 p.m. Saturday,
Feb. 13, at Georgia Winery, 6469 Battlefield Parkway, Ringgold, Ga.
Tickets are limited for this four-course meal prepared by Catering By Alan and paired with award-winning, handcrafted wines. The entree is a chicken breast stuffed with Brie and Granny Smith apples and simmered in a Chardonnay wine sauce. $ 65 per person. Reservations are required. www. georgiawines.com.
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V- Day at MSM: 11 a. m.-10 p. m. Sunday, Feb. 14, at Main Street Meats, 217 E. Main St.
The restaurant is normally closed on Sundays, but chef Erik Niel will make an exception for Valentine’s Day. Normal menu offerings will be available alongside special entrees such as Pickett trout and a 28- day dry- aged ribeye — perfect plates for sharing. In addition, breakfast options will be featured on the lunch menu all weekend long. Reserve a table at 423-602-9568.
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Valentine’s Wine
Dinner: seatings from 5 to 9 p.m. Sunday, Feb. 14, at Back Inn Cafe, 412 E. Second St.
Not just dinner but a “romantic culinary trip” is promised in this six-course prix- fixe extravaganza. Wine pairings are chosen “specifically to elicit the most in flavor profiles and to satisfy the most discerning palates.” The three entree selections — choice of scallops, venison tenderloin or smoked tofu — are preceded by an amuse bouche, appetizer, soup and salad. The finale is chocolate raspberry mousse cake. $75 per person. Reserve a table at 423265-5033, ext. 4.