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.

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Beer Cheese Fondue


BEER CHEESE FONDUE
The Machine Shed Restaurant Recipe

Cheese Sauce:
2 tablespoons butter
1/2 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon basil, chopped
3 tablespoons beef base
1/2 gallon heavy cream
1 pound Colby Cheese, shredded
8 ounces brown ale
2 ounces cream cheese
1 1/2 teaspoons red pepper flakes

Roux:
1/4 lb (1 stick) margarine
1/2 cup flour

Saute first four ingredients, add beef base, heavy cream, and simmer. In a separate pan make a roux by melting margarine then adding the flour and allow to cook for a few minutes. Whip roux into cream mixture until it thickens and is smooth. Add cheese and stir till all is absorbed. Add remaining ingredients and stir until cream cheese is melted and fondue is smooth. Serve with toasted bread, pretzels or whatever you want.

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