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Lost Restaurants of Louisville by Stephen Hacker,Michelle Turner Pdf
Louisville was home to fine cuisine long before the famous restaurant rows on Bardstown Road, Frankfort Avenue and East Market Street. Mazzoni's served the area's first rolled oyster. At the C-54 Grill, guests dined inside a remodeled aircraft, and Kaelin's prepared its classic cheeseburger. Hasenour's sauerbraten and Hoe Kow's war sui gai are two dishes that still make local mouths water when mentioned. Authors Stephen Hacker and Michelle Turner revisit the vivid personalities, celebrated spaces and unique recipes that made Louisville's historic eateries unforgettable.
Classic Restaurants of Louisville by Stephen Hacker Pdf
The stories of Louisville's best-remembered restaurants are chock-full of legendary locations, huge personalities and well-loved recipes. Find out how a silly joke about "Hillbilly Tea" became an international sensation. Discover the origins of Casa Grisanti and why there would be no Queenie Bee without it. Enter the "World of Swirl" surrounding the rise and fall of Lynn's Paradise Café. Enjoy menus, memories and more of favorites found across the Derby City through the decades. Author Stephen Hacker serves up this history and more, complete with photography by Dan Dry and John Nation.
Lost Restaurants of Jacksonville by Dorothy K. Fletcher Pdf
The city of Jacksonville has long enjoyed a wondrous array of restaurants with fine cuisine and unique atmospheres. Some of the greatest of those now exist only in memory. Le Chateau, with its elegant patio and seascapes, was a beacon of fine dining. The Rainbow Room at the George Washington Hotel offered a crowded dance floor with its dinner experience. The Green Derby was the hub of passion for fans of Florida and Georgia during one of the fiercest rivalries in college football. Join author Dorothy K. Fletcher as she recalls the history of the city's lost restaurants and reflects on a more gracious time in Jacksonville living.
In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.
Lost Restaurants of Fort Lauderdale by Todd L. Bothel,Dan Santoro Pdf
So many iconic Fort Lauderdale restaurants have come and gone. From steakhouses to floating eateries and a doughnut shop that catered to a strictly adult audience, these dining destinations served up everything from gourmet seafood to post-beach chill food. Here, you can have another slice at Pizio's Drive-Inn, another heaping plate of pasta at Tina's Spaghetti House, a guilt-free brandy snapp at Fred Wenner's and a final long night at Porky's Hideaway. From the snow crab bisque at Mango's to the key lime baked Alaska from The Caves, authors Todd Bothel and Dan Santoro also serve up vintage recipes that allow readers to re-create classic dishes from these beloved Fort Lauderdale institutions.
Lost Restaurants of Knoxville by Paula A. Johnson Pdf
Discover the fascinating stories of Knoxville's eateries as author and historian Paula Johnson dives back in time through the stories of the city's great restaurants. Over the past 225 years, Knoxville dining has come full circle - from early taverns and saloons to upscale continental cuisine and back to the roots of local eating experiences. Greek immigrants Frank and George Regas founded the legendary Regas Restaurant, which operated for 90 years, spreading culinary influence throughout the entire city. Early country music stars frequented Harold's Deli while visiting the city to perform on Tennessee's first live radio shows. Guests from around the world sat 266 feet in the air at the Sunsphere Restaurant, a fine dining establishment run by the Hardee's Corporation during Knoxville's World's Fair.
Memphis is well known for its cuisine, and there is no end to the iconic restaurants that hold a place in the hearts of locals. Johnny Mills Barbecue was home to the "barbecue king of Beale Street." Gaston's Restaurant was owned by John Gaston, the "prince of Memphis restaurateurs." Leonard�s Pit Barbecue was operated by Leonard Heuberger, the man who invented the pulled pork sandwich. Gayhawk Drive-In was hugely popular with African Americans during segregation. Author G. Wayne Dowdy details the history of Memphis's most celebrated restaurants and the reasons they will live forever.
Omaha is known for its beef, but the history of its most famous restaurants goes far beyond. The French Café was the place to go to celebrate. Piccolo Pete's, Mister C's and Bohemian Café helped shape neighborhoods in Little Italy, North Omaha and Little Bohemia. The tales of restaurateurs like the tragic Tolf Hanson; the ever-optimistic Ross Lorello; Anthony Oddo, once a resident at Boys Town; and Giuseppa Marcuzzo, a former bootlegger, also tell the story of the city. Restaurants played a prominent role as history unfolded in Omaha during prohibition, wartime rations, the fight for equal rights and westward expansion. Author Kim Reiner details the fascinating history behind Omaha's classic eateries.
Lost Restaurants of Downtown Cleveland by Bette Lou Higgins Pdf
"From humble and hungry beginnings, the city of Cleveland grew over centuries until it boasted a dizzying array of gustatory choices. City dwellers and travelers alike flocked to the eateries at Public Square and Terminal Tower, including the Fred Harvey restaurants with their famous Harvey Girls. A single block-long street, Short Vincent featured the Theatrical Grille, the longest-running jazz joint in the area. The walls of Otto Moser's were a veritable Hollywood roll call, and the New York Spaghetti House offered a complete dining and aesthetic experience. Fill your cup with the libation of your choice, grab a snack and join author Bette Lou Higgins on a historical tour of the restaurants that kept Clevelanders fed."--Publisher's description.
Lost Restaurants of El Paso by El Paso County Historical Society Pdf
El Paso was a crossroads long before it was a border town, and its restaurant history represents the same intersection of foodways and culinary traditions. When the Ladies' Auxiliary for the YMCA produced El Paso's first known community cookbook in 1898, a number of its recipes appeared in English for the first time. Many of the eateries that supported that variety are now gone, but places like Jaxson's, Griggs and the Central Café changed the city's tastebuds forever. Walk the colonnade of the Hollywood Café or plop down at Bill Parks Bar-B-Q in this collection of standbys served up by the El Paso County Historical Society.
Lost Restaurants of Walla Walla by Catie McIntyre Walker Pdf
Dining in Walla Walla blossomed from an influx of mining transplants in the late 1800s. Within decades, a roadhouse called the Oasis boasted a seventy-two-ounce slab of beef, and the old Pastime Café opened at 5:30 a.m. with white toast and whiskey for breakfast. In the early 1950s, Ysidro Berrones opened one of the valley's first Mexican restaurants, the El Sombrero Tortilla Factory and Café. Owner of Denney's Hi-Spot for two decades, Joe Denney also satisfied locals with his morning crooning to piano on KTEL. Native and local wine writer Catie McIntyre Walker celebrates this rich heritage with decades of departed, beloved establishments and the people behind them.
Insiders' Guide® to Boulder and Rocky Mountain National Park by Ann Leggett Pdf
A local authors uncovers the real Boulder, from the high mountains and sparkling streams of Rocky Mountain National Park to the historic buildings, shops, galleries, and more.
Author : John E. Kleber Publisher : University Press of Kentucky Page : 1024 pages File Size : 46,8 Mb Release : 2014-07-11 Category : History ISBN : 9780813149745
The Encyclopedia of Louisville by John E. Kleber Pdf
With more than 1,800 entries, The Encyclopedia of Louisville is the ultimate reference for Kentucky's largest city. For more than 125 years, the world's attention has turned to Louisville for the annual running of the Kentucky Derby on the first Saturday in May. Louisville Slugger bats still reign supreme in major league baseball. The city was also the birthplace of the famed Hot Brown and Benedictine spread, and the cheeseburger made its debut at Kaelin's Restaurant on Newburg Road in 1934. The "Happy Birthday" had its origins in the Louisville kindergarten class of sisters Mildred Jane Hill and Patty Smith Hill. Named for King Louis XVI of France in appreciation for his assistance during the Revolutionary War, Louisville was founded by George Rogers Clark in 1778. The city has been home to a number of men and women who changed the face of American history. President Zachary Taylor was reared in surrounding Jefferson County, and two U.S. Supreme Court Justices were from the city proper. Second Lt. F. Scott Fitzgerald, stationed at Camp Zachary Taylor during World War I, frequented the bar in the famous Seelbach Hotel, immortalized in The Great Gatsby. Muhammad Ali was born in Louisville and won six Golden Gloves tournaments in Kentucky.
The author of The Kentucky Bourbon Cookbook serves up Louisville lore and recipes that celebrate the city’s delicious culinary staple. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers—scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.