Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 14 · column 6 of 7 · from the scan, no model involved
“We have wonderful chefs. Jack has shown them what to do and they’ve taken over. I believe in this place. We’ve had nothing but good comments so far.”
Server Jennifer Ragle said she enjoyed the change of atmosphere as well.
“People are used to this being the tavern and it’s not that anymore,” Ragle said with a smile. “Of course if anyone wants some nice wine, we ll be glad to sell it to them. And people should really try the Reuben and the Rachel sandwiches. They are our best sellers.”
Asked to name their favorites from the menu, Spencer opted for the lasagna and the chicken salad. Hanny chose the jambalaya.
“I know (Chef) Paul Prudhomme very well,” Hanny said. “I was looking through one of his books and I tried the jambalaya recipe, but I didn’t like it. I called him up and said ‘I want the recipe for the jambalaya I had at your restaurant in New Orleans last time I was there.’ It’s very hot, but the heat goes away almost immediately. It features chicken and shrimp in a Creole sauce and it’s served with rice.”
Hanny also spoke highly of the smoked salmon and lobster penne.
Hanny said he plans to make himself available to Schalestock as he is needed. “I told him I’ll be around for probably a year, at least until the place is profitable, which doesn’t happen overnight. And if Jerry needs me for more than a year I'm as close as a telephone. I really want to see this place be successful.”
86.6%