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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Chicken Pot Pie


CHICKEN POT PIE 
The Machine Shed Restaurant Recipe

2 quarts water 
1/2 pound chicken base
2 baking potatoes, diced
4 or 5 stalks celery, diced
1 large onion, diced
2 carrots, diced
2 pounds large diced cooked white chicken
2 teaspoons ground white pepper
12 ounces frozen peas 
pie dough or dumpling batter

Roux:
8 ounces margarine
8 ounces flour

In a stockpot over medium high heat, bring the water, chicken base, potato, celery, onion, carrots, chicken, and white pepper to a boil. Cook until veggies are tender. Drain (reserve liquid) and set aside.

In an empty stockpot melt margarine; add flour and cook for one minute. Add reserved liquid whip until smooth. Add reserved veggie mixture. Stir in peas.  Place in your favorite baking dish and cover with pie dough or your favorite dumplings. Bake at 350 degrees until golden brown.

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