The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

Logo

Logo

Search

Baked Walleye



BAKED WALLEYE
The Machine Shed Restaurant Recipe

4 (6-8 oz.) walleye fillets
1 cup cracker meal
1/4 cup flour
2 eggs
2 ounces minced shallots
1/4 cup white wine
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 cup heavy cream
3/4 pound butter
1 tablespoon dill weed

Fish: Preheat oven to 350 degrees. Dredge the fillets in flour then egg and finish in the cracker meal Bake for about 15 minutes.

Buerre Blanc: Combine the shallots, wine, vinegar and lemon juice, and reduce by half Add the heavy cream and reduce by half again. Add the dill. In a blender or food processor slowly add the butter to the heavy cream. Adjust the seasoning to taste with salt and pepper. Drizzle the fillets with the beurre blanc and serve immediately.

No comments:

Post a Comment