Welcome To Case's Column
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.
In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
A Case-Owned Steakhouse? Idea Number Two: Fine Dining
Posted 04-23-2011 at 10:47 AM by case44
Sorry it took so long. 
I've been promising this piece for a while and had other things go on, but it's what you've all been waiting for. So, now, here it is.
If I were to own a steakhouse, be it in the form of an umbrella of different restaurants or just one place, I've often envisioned what a fine dining establishment of my desire might look like. Previously, I've shared the informal, the one where the whole family can go for great Texas food. It's time now to look at the other side, the formal, if you please. Now, I'll be the first to admit this: I don't frequent fine dining establishments as often as many others, but that doesn't mean I can't offer a nice alternative to the simple things we like. Below is a possible menu of selections at (Blank Blank) Steak And Chop House. The decor would be Texas-style, but elegant and not rustic. Hey, I could do stranger things. Dress code is semi-formal to formal. Reservations recommended.
Case44 Steak And Chop House (not by any means a permanent name)
Appetizers
Shrimp Cocktail
Fried Cajun Popcorn Shrimp (remoulade, tartar, or cocktail sauce)
Charbroiled Sirloin Tips
Fried Mushrooms
Glazed Mushrooms
Smoked Pork Riblets
Bacon-Wrapped Shrimp w/Jalapeno
Pepper Poppers
Fried Cheese (ranch, marinara, or Texas salsa)
Fried Onion Rings
Fried Calamari (parmesan ranch or marinara)
Mashed Potato Fritters (mashed potatoes, bacon, cheese, and chive all in a ball, then breaded and deep fried)
Steaks (Charbroiled or Pan-seared in special spices)
Ribeye - 12, 16, or 22 oz (largest is bone-in)
Sirloin - 10, 12, 16, or 20 oz
Kansas City Strip - 12 or 16 oz
T-Bone - 18 or 22 oz
Porterhouse - 32 oz, with ample amount of tenderloin
Filet Magnon (bacon-wrap optional) 6, 8, or 12 oz
Smothered Hamburger Steak (mushroom and onion gravy) 8 or 12 oz
Other Beef Choices
Prime Rib - 12, 16, 18, or 22 oz (horseradish and au jus on the side)
Toppings For Beef (choice of sauteed mushrooms, onions, or Oscar-style)
Other Meats
Pork Chops - bone-in or boneless (charbroiled, honey-glazed, or blackened)
Pork Tenderloin Cutlet - 8 or 12 oz
Veal Chop - 10, 12, or 16 oz
Lamb Rack (mint jelly or barbecue sauce)
Buffalo
Venison
Charbroiled Chicken (Plain, Teriyaki, Goat Cheese, Cajun, or Caribbean) - white breast meat only
Baked Chicken (white breast meat only)
Salmon (charbroiled or pan-seared)
Cod (fried, charbroiled, or pan-seared)
Catfish
Tilapia
Sides
Black-eyed Pea goulash
Squash (boiled and buttered or grilled)
Zucchini
Asparagus
New Potatoes
Potato Pancakes
Green Snap Peas
Corn Souffle
Green Beans w/pearl onions
Fried Tomatoes
Cauliflower Au Gratin w/chopped jalapeno
Okra/Tomato Stew
Salads (Dressings include ranch, thousand island, avocado ranch, French, Italian, and vinaigrette)
House
Cobb
Grilled Chicken
Boiled Shrimp
All meals will come with fresh-baked bread and whipped butter.
Desserts
Creme Brulee
Strawberry Shortcake
Apple Crisp
Peach Crisp
Blueberry Crisp
Chocolate Cake (w/ice cream)
Apple Cake w/caramel
Drinks
Iced Tea
Water
Coffee (Colombian)
Beer (Domestic and Imported)
Wine (extensive list)
Whew! There you have it. A place where dates and gatherings are made. And, yes, I'll allow all major credit cards for this if it ever happens. That's what my fine dining establishment would look like.
I've been promising this piece for a while and had other things go on, but it's what you've all been waiting for. So, now, here it is.If I were to own a steakhouse, be it in the form of an umbrella of different restaurants or just one place, I've often envisioned what a fine dining establishment of my desire might look like. Previously, I've shared the informal, the one where the whole family can go for great Texas food. It's time now to look at the other side, the formal, if you please. Now, I'll be the first to admit this: I don't frequent fine dining establishments as often as many others, but that doesn't mean I can't offer a nice alternative to the simple things we like. Below is a possible menu of selections at (Blank Blank) Steak And Chop House. The decor would be Texas-style, but elegant and not rustic. Hey, I could do stranger things.
Dress code is semi-formal to formal. Reservations recommended.Case44 Steak And Chop House (not by any means a permanent name)
Appetizers
Shrimp Cocktail
Fried Cajun Popcorn Shrimp (remoulade, tartar, or cocktail sauce)
Charbroiled Sirloin Tips
Fried Mushrooms
Glazed Mushrooms
Smoked Pork Riblets
Bacon-Wrapped Shrimp w/Jalapeno
Pepper Poppers
Fried Cheese (ranch, marinara, or Texas salsa)
Fried Onion Rings
Fried Calamari (parmesan ranch or marinara)
Mashed Potato Fritters (mashed potatoes, bacon, cheese, and chive all in a ball, then breaded and deep fried)
Steaks (Charbroiled or Pan-seared in special spices)
Ribeye - 12, 16, or 22 oz (largest is bone-in)
Sirloin - 10, 12, 16, or 20 oz
Kansas City Strip - 12 or 16 oz
T-Bone - 18 or 22 oz
Porterhouse - 32 oz, with ample amount of tenderloin
Filet Magnon (bacon-wrap optional) 6, 8, or 12 oz
Smothered Hamburger Steak (mushroom and onion gravy) 8 or 12 oz
Other Beef Choices
Prime Rib - 12, 16, 18, or 22 oz (horseradish and au jus on the side)
Toppings For Beef (choice of sauteed mushrooms, onions, or Oscar-style)
Other Meats
Pork Chops - bone-in or boneless (charbroiled, honey-glazed, or blackened)
Pork Tenderloin Cutlet - 8 or 12 oz
Veal Chop - 10, 12, or 16 oz
Lamb Rack (mint jelly or barbecue sauce)
Buffalo
Venison
Charbroiled Chicken (Plain, Teriyaki, Goat Cheese, Cajun, or Caribbean) - white breast meat only
Baked Chicken (white breast meat only)
Salmon (charbroiled or pan-seared)
Cod (fried, charbroiled, or pan-seared)
Catfish
Tilapia
Sides
Black-eyed Pea goulash
Squash (boiled and buttered or grilled)
Zucchini
Asparagus
New Potatoes
Potato Pancakes
Green Snap Peas
Corn Souffle
Green Beans w/pearl onions
Fried Tomatoes
Cauliflower Au Gratin w/chopped jalapeno
Okra/Tomato Stew
Salads (Dressings include ranch, thousand island, avocado ranch, French, Italian, and vinaigrette)
House
Cobb
Grilled Chicken
Boiled Shrimp
All meals will come with fresh-baked bread and whipped butter.
Desserts
Creme Brulee
Strawberry Shortcake
Apple Crisp
Peach Crisp
Blueberry Crisp
Chocolate Cake (w/ice cream)
Apple Cake w/caramel
Drinks
Iced Tea
Water
Coffee (Colombian)
Beer (Domestic and Imported)
Wine (extensive list)
Whew! There you have it. A place where dates and gatherings are made. And, yes, I'll allow all major credit cards for this if it ever happens.
That's what my fine dining establishment would look like.Total Comments 2
Comments
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Make sure it's wild Alaskan salmon. They cost a lot, but you'll make a lot. Looks good.Posted 04-23-2011 at 03:59 PM by shoe01
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I'd best shell out a few extra clams, Case. Sounds like it would be a pretty good place to take a date.
Posted 05-03-2011 at 02:48 PM by malfunction
