Elk Night And Hiking At Jenny Wiley State Park, Saturday, September 16, 2023

The flyer for Elk Night at Jenny Wiley State Park, 2023 

On the afternoon of Saturday, September 16, 2023, my wife Candice and I traveled to Jenny Wiley State Park to engage in their annual Elk Night at the lodge restaurant and for me to hike on my favorite trail among those in the park which begins and ends just at the upper end of the lodge parking lot.  We have been there for Elk Night on several occasions and I have written about both Elk Night and Jenny Wiley State Park on other occasions.  One other of my blog posts detailed a previous hike on the Jenny Wiley Trail at the park which follows the ridge across the lake from the lodge.  On another occasion, I reviewed a short biography of Jenny Wiley by Floyd County author Henry P. Scalf who is, perhaps better known for his numerous genealogical works and his career as a reporter for the Floyd County Times in Prestonsburg, Kentucky.  Both Candice and I like the park a lot and it has been a part of my life nearly as long as I can remember.

My hike went well and shortly after I returned to our van to meet Candice we entered the lodge for the feast.  We got there about 3:30pm at a time when the dining room was not crowded which makes life much simpler in most cases.  We found elk roast actually being carved on the serving line, fresh fired catfish, hunter's stew, elk chili, and elk meatloaf.  The first elk roast we got servings from must have been on the line a bit longer than usual and was a bit dry but very nice in flavor and appearance.  But the return trip for seconds was great because a new roast had just arrived on the line and it was hot, juicy, tender, and everything  a good elk roast should be.  The elk meatloaf was great with the traditional Eastern Kentucky topping of ketchup and made from finely ground elk with just the right amount of spiciness.  The elk chili was robust, sufficiently meaty, and well flavored.  We did not try the hunter's stew but probably should have.  The most ordinary part of the entire all you can eat buffet was the salad and vegetable bar which was comprised of the usual suspects, lettuce, carrots, broccoli, cucumbers, etc. with nothing unusual or outstanding added to the bar.  The vegetables were fresh, crisp, clean, etc. but nothing about them was a cut above average at a good restaurant buffet.  

But the best was yet to come!  The flyer above, and more than one other I have seen from state park elk nights, advertised "Assorted Appalachian Deserts".  It has usually been my experience when I see that line in a flyer that the deserts will be some very ordinary, traditional offerings which you might find in any restaurant from Maine to California.  I have lived nearly my entire life in Central and Southern Appalachia and can make an argument, based on my education and publishing history, for being an expert on Appalachian Culture.  I have rarely, if ever, seen deserts in a state park lodge that I would say are "Appalachian Deserts".  I would also not say that the deserts that I saw on this particular evening were "Appalachian Deserts" but they were definitely among the best deserts I have ever eaten in any restaurant I have ever been in among the thirty-one US states I have visited or in which I have lived.  There was a fairly common looking chocolate pie which I did not try.  There was also a deep dish lemon pie with actual lemon slices garnishing the top and a genuine lemon flavor, without any disagreeable sourness, and a meringue which was quite deep, pretty to look at and tasty.  It was an excellent deep dish lemon pie.  But the best dish of the evening was yet to come, something of which I had never heard, and with a primary ingredient which I have eaten in several other presentations all my life.  That desert was Pinto Bean Pie, Yes!, Pinto Bean Pie!  And I don't mean some joke presented under the title Pinto Bean Pie in order to monopolize on the fact that pinto beans have been a part of life in the area of the lodge for the last one hundred years at least.  It was a real pie with a filling comprised of canned (presumably) pinto beans and with a top of crushed nuts of some kind or other. The entire offering was sweet, juicy, incredibly tasty, and clearly comprised in large part of pinto beans. I made a point of complementing the two staff members on the serving line for the entire meal after I finished eating and they told me that a chef in another state park lodge had sent them the recipe for Pinto Bean Pie and they loved it also.  I am attaching a recipe for the desert which I found on the internet but I cannot guarantee that it is the same recipe which was being used at Jenny Wiley.  I can only suggest that if you are interested in trying it that you should find one or two recipes which appeal to you and try them at different times before settling on your favorite.  But I can assure that if you have never had Pinto Bean Pie you should as soon as possible.  I can't wait to see what comes up next year at the Jenny Wiley State Park Lodge Elk Night. 

 

 

Visiting Jerry's Restaurant Paris, Kentucky!

 Yesterday, Monday, December 12, 2022, my wife Candice and I traveled from our home to Paris, Kentucky, to visit and eat in the Jerry's Restaurant there which is the last operational Jerry's Restaurant in the United States.  The same family has owned the restaurant since the original franchise and opening dates in 1961 and just last year they celebrated sixty years in operation.  The Jerry's franchise was invented and originated in Lexington, Kentucky,by Jerry Lederer who opened the first Jerry's in 1946 and began franchising the restaurants in 1957.  The Paris restaurant opened just four years after the franchising program began.  The company once had restaurants in nearly every medium sized city in both Kentucky and Indiana with other widely spread across the Midwest.  They functioned as middle class and working class dine in and carry out restaurants with a standardized menu of hamburgers, sandwiches, steaks, and desserts.  Their three best known items were the J-Boy, a large hamburger; the Champ Sandwich, a hot ham and cheese sandwich on a long bun; and the Hot Fudge Sundae which was composed of vanilla ice cream between two thin slices of chocolate sheet cake topped with warm chocolate sauce and a maraschino cherry.  These items were supported by a wider variety of hamburgers, sandwiches, and spaghetti based items.  The franchise lasted until about 20 or 25 years ago when it began to wither and die with one restaurant after another either closing permanently or changing names, menus, and operational identities.  My wife Candice had never been inside a Jerry's Restaurant despite having lived in Kentucky since 1992 before most of the chain had closed.  I suppose that is my fault.  

 

A few days ago, we had a conversation in which Jerry's came up and decided to travel to Paris so Candice could actually visit one of the restaurants.  I have quite a few positive memories of the restaurants in Prestonsburg, Lexington, and one or two other Kentucky towns.  We left home in time to reach Paris at about the end of the traditional lunch hour at 1pm and drove down the old Paris Pike from Winchester, Kentucky, which is a wonderful drive on a two lane road which begins near I-64 and wends through the persistently spreading high dollar suburbs of Winchester which have been steadily eating up some of the best cattle farms in Central Kentucky.  As you reach the edge of the bedroom community a few miles from Winchester you will see a few of what used to be wonderful old to ancient farm houses, now abandoned and waiting for those farms to also be developed.  Thankfully, the development has not spread all across Clarke County and a few miles from Winchester, the real cattle farms are still operational and you realize you have returned to the traditional agricultural landscape which has been the real bread and butter of Central Kentucky since about the early 19th century.  As you reach the Bourbon County line the view improves immensely because Bourbon County where the economy has been more supported by the Thoroughbred horse industry and government and the populace have taken far more interest in preserving the traditional agriculture based economy.  Shortly after crossing the county line, real Thoroughbred farms begin to appear and are the main use of land literally to the city limits of Paris.  

 

The Jerry's is located on US 68 at the southern edge of town where it has always been.   The historical sign still stands 61 years after being erected in the edge of the parking lot.  The sign on the front of the restaurant is still the historical sign and the two corners of the building constructed from hand laid stone still give the appearance which Jerry's Restaurants always showed.  We were amazed on a Monday, early afternoon, the parking lot was relatively full and the dining room was packed to the point we had to wait for fifteen minutes before being seated.  But inside the building the great majority of the original decor is gone and has been replaced by more modern signage furniture, and general appearance.  The wait staff are highly efficient, friendly, helpful, and give the wonderful impression of a small town restaurant where most of the customers are regulars and both the staff and customers know each other.  The menu has the aforementioned three items from the traditional Jerry's menu but is mainly the typical dine in restaurant menu you might encounter in a working class to middle class establishment anywhere in the Midwest or Southeast.  There is fried chicken, chicken livers, cat fish, pot roast, hamburgers, a few steaks, hamburger steak, salads, and desserts.  I had open faced pot roast which was acceptable but not exceptional, well done, appropriately served, and adequately portioned.  Candice had the hamburger steak which is the typical quarter pound of ground round, done to her specifications, served with her choice of several sides, and much like you would find it anywhere in America.  For dessert and for old times sake, we shared the Hot Fudge Sundae and it was just as I remembered it from sixty years ago, warm on top, cold in the middle, a great combination of ice cream, chocolate cake, and chocolate syrup topped with a maraschino cherry.  I honestly wish I had chosen the Champ Sandwich in order to compare it to my memories and I might well return there in the future to do that.  The trip was worth the time and money but just a bit short on fond memories.  The servers are professionals and worthy of respect for having survived the last three years in what had become a dangerous job.  The owners are to be commended for having found a way to survive when all their peers in the Jerry's business are now long moved on to either retirement of other enterprises.  If you have fond memories of a Jerry's anywhere in America, it would be worth your time to visit this last one in America.  

 

The photograph below is of the long defunct Jerry's Restaurant in Hazard, Kentucky, and is from the WSGS Radios Facebook Page.  This photo shows the typical standardized architecture of all Jerry's as they were franchised and built. 

 The photograph below is of the front of the Jerry's Restaurant in Paris, Kentucky, which stills shows that standardized architecture of all Jerry's construction.  This photograph is by the blog author, Roger D. Hicks. 

 The photograph below is of the traditional Jerry's Restaurant sign which is still proudly displayed by the Jerry's in Paris, Kentucky, and states the fact that the same family has owned the restaurant since its franchise date in 1961.  This photograph is by the blog author, Roger D. Hicks. 

A Cultural Encounter In The Middle Of The Covid Crisis

 

 

On Thursday, June4, 2020, I had an appointment in Lexington and my wife, Candice went with me.  I stopped, as I often do, on the way there to hike for an hour plus in Hood's Branch at Natural Bridge State Park.  Then we headed on to Lexington for my mid-afternoon appointment.  We have been absolutely religious about social distancing and complying with the Covid 19 guidelines and directives from Kentucky Governor Andy Beshear, who is, in my opinion, the best governor in America; but, we had also discussed possibly going to eat lunch at one of our favorite ethnic restaurants because we like the setting, the food, the employees, and the owner. But, now that restrictions are loosening up a bit, and Kentucky has done such a good job of handling the situation under the strong, competent, decisive, and compassionate leadership of Governor Beshear, we had decided we would be willing to eat lunch in this restaurant.  That decision was influenced strongly by the fact that the room is large, open, well ventilated, clean, and run by an owner with common sense and professionalism.  

 

I am not using the name of the restaurant, the particular ethnicity of the food or the owner, or any other identifying data and you will understand that choice better a bit later in this post.  When we arrived, we decided that I would go into the restaurant first, appraise the situation, and make a decision if we would go through with the lunch in light of the fact that Candice has serious health issues and has been in a wheelchair for twenty years.  I got out of the van and as I was walking to the door I realized that the owner was still only serving pickup customers.  The particular food we like to eat in that restaurant is served very hot and Candice particularly likes their soup which is not made to be eaten in a vehicle by a person with mobility and dexterity issues.  As I approached the door, the owner came out to bring food to go to another customer.  I said something or other to effect of "I see you are only serving pickup" to which he replied in his heavily accented speech, "Yes, but I be open tomorrow for dine in.  You can come tomorrow."  I responded, "I live two hours away and I won't be here tomorrow" and started to leave when he recognized me and said, "If you want, I will open for you today.  You can come in."  I agreed to do it and told him I would be right back with my wife.  

 

When I returned from the vehicle pushing Candice in her wheelchair, the owner held the single door he was using open for us to enter and seated us at a table in the dining room which actually had three men ranging in age from probably early twenties to middle seventies who were all of the same ethnicity as the owner and all speaking their native language.  The dining room was all set up for the opening the next day with one row of table eliminated and all the other tables marked in alternating spots to honor social distancing.  There were multiple hand sanitizer stations and all the usual multi-use items and utensils had been removed from the tables.  The owner and one other employee were the only people working so there were five natives of the country in question speaking their native language and Candice and I speaking English.  The owner brought us a stack of paper napkins and served us our usual dishes.  As  he was rushing around covering two, or possibly three different positions, he managed to stop by our table, give us excellent service, and we shared some stories about our previous visits to his business and a story I often tell others about the first person I ever knew from his country.  We had a leisurely lunch which was excellent, had great conversation, and most of the feeling that we were being treated as special customers, regulars, aficionados  of the place.  He gave us the schedule of how he will be open in the future including the days he will be closed and then added, "if you come when I'm not open, knock on the door, I'm usually here and I will feed you if you show up when I'm closed."  

 

After I got home, I told a relative about the incident who agreed with me that it was a special and memorable treatment from a person who probably works more hours in a week than many do in a month; a man who is open, friendly, humorous, and caring; and a fine example of how much this country has and can, in the future, benefit from welcoming immigrants forever just as we always have.  

Give me your tired, your poor, Your huddled masses yearning to breathe free, The wretched refuse of your teeming shore. Send these, the homeless, tempest-tossed to me, I lift my lamp beside the golden door!

Foods I Have Ordered But Never Been Served!

There is nothing I enjoy more than eating something I have never eaten and, if possible, never seen.  Any time I walk into a restaurant or other food service setting and see anything on the menu which I have never experienced, I try it.  That is one of the best ways I know to broaden my culinary knowledge, experience, and taste.  When I travel, I look for food service settings which will provide me opportunities to eat and experience new foods.  On our recent extended vacation in the desert southwest, I had several experiences to do just that.  But I also found myself in a situation which prompted this post.  My wife Candice and I were eating in a little restaurant in Southern Louisiana called Boudreaux's in a wide spot on Louisiana 56 called Chackbay, Louisiana.  It is a well known, but never before known by me, little restaurant with nice gingham curtains in the windows, a few good sized bass mounts hanging on the walls, and a single waitress with just enough of South Louisiana in her accent to let you know you are in the right place.  While we were there, we were served some really nice craw-fish etouffe and Candice ordered fried shrimp which came to the table big enough and fresh enough to hang over the edge of the plate as if they were preparing to walk back into the Gulf of Mexico.  Fried shrimp do not usually tempt me at all.  In the majority of places which serve them, they are usually rubbery with a hard, doughy crust, and over cooked to the point that it is sinful.  Candice shared her shrimp with me and they were tender, cooked just enough to be done but still tender and tasty.  Amazingly, the breading was light, fluffy, and crispy which was one of the most pleasant surprises I have had in a long time.  

But the event at Boudreaux's which prompted this post was something which I ordered and was told they did not have that day.  Turtle Sauce Piquant was on the menu but not in the kitchen, at least not that day which was Wednesday, October 25, 2017. I have eaten turtle prepared in the traditional fried Appalachian manner since I was a child.  But this was my first chance to have genuine Cajun Turtle Sauce Piquant and I have to say it made me sad to miss it. Wednesday is a day in the middle of the week when sales can be slow and I fully understand why they did not have turtle in the kitchen.  But this kind of thing has happened to me several times, in several great restaurants, in several cities, in several states and Candice and I both agreed that I needed to write a blog post about foods I have ordered but never been served.  I have now had this happen, with a variety of foods and restaurants all the way from the shores of the Gulf of Mexico to the southern shore of Lake Superior, from Saint Louis to Rockville, Maryland.  These dishes are usually a bit off the mainstream food taste when this happens to me.  I find an inviting menu item listed which I have never tried, order it, and the server says, "I'm sorry, sir, but we don't have that available tonight."  It has happened often enough to cause me to sometimes think people who want to limit their exotic menu see me coming and plan ahead to not order anything an ordinary meat and potatoes eater would not order.  Rationally, I know this is not true.  I am just paranoid but it happens far too often for my personal satisfaction.  

One of the earliest occasions I can remember of having this happen was in the middle 1990's when Candice was traveling regularly to the National Institutes of Health in Bethesda, Maryland.  I would often drive her there and rent a room in a private home in the neighborhood of the clinical center which rented rooms at low cost to family members of patients.  Most evenings during Candice's stays at NIH, we could sign her out of the clinical center and go out to eat and do our version of the tourist thing.  We found Sam Woo Jung Japanese and Korean Restaurant on Rockville Pike in Rockville, Maryland.  This became one of my favorite restaurants of all time and was generally well reviewed by anyone who ever ate there.  They served a melding of Japanese and Korean dishes and had Korean Barbecue grills in the center of their booth tables.  Their sushi was awesome and I will always remember eating flying fish roe sushi there. They also had the best kimchee I ever had. But on our first visit, I noticed beef intestines on the menu and immediately ordered them.  You guessed it!  They did not have them that night.    Now, I am sad to report that during a quick Google search as I am writing this blog post, I have found that Sam Woo is no longer open in Rockville.  That is a damn shame if there ever was one.  It was a wonderful restaurant which should have lasted a thousand years.

A few years ago, we were in Saint Louis where I was attending a Certified Personal Property Appraiser Course with the Missouri Auction School and we tried to complete another of my efforts to have still one more food I had never eaten.  Not too long before we left for Saint Louis, I had seen Andrew Zimmern's review of the pork brain sandwich at Schottzie's Bar and Grill and I wanted to try it.  I have eaten brains from hogs, cattle, and squirrels all my life.  I was probably fed brains as a babe in arms since they are usually soft, creamy, and tasty no matter who cooks them or what species had grown up using them.  But I had never had a fried pork brain sandwich and I was fired up to get one.  My professional training was a three day course on Monday, Tuesday, and Wednesday of the week, once again not the prime days for a restaurant to serve unusual items.  We drove to Schottzie's and managed to get Candice's wheelchair in the bar over a minor obstacle or two which we are accustomed to in our travels.  When I ordered the pork brain sandwich, I was told by the bar maid, "I'm sorry but we only serve those on the weekend."  Since I had one more night to spend in Saint Louis, I offered to go to a local grocery store or butcher and buy a container of pork brains if they would cook me one sandwich the following night.  I was given a health department based reason that they could not do that. I settled for an ordinary bacon and cheese burger which just did not sufficiently scratch my itch. I still cannot wait to get back to Schottzie's in Saint Louis on a Saturday night and have a fried pork brain sandwich. 

In July of 2016, Candice and I took another pretty good road trip all the way to Winnipeg and back and drove along US 2  along the southern shore of Lake Superior before crossing into Canada at International Falls, Minnesota.  We spent a night in the area of Bayfield, Wisconsin, and I was hoping to find whitefish livers at Gruenke's Restaurant in Bayfield.  We got there in the heart of the tourist season, but on a week night, and I ordered whitefish livers with a smile.  With a less enthusiastic smile, the server returned to our table in a couple of minutes and said, "I am sorry, sir, but we don't have whitefish livers tonight."  Once again I was foiled from eating a food which I could not find near my home or in most other places in the world.  I settled for some fish which just did not meet my expectations.

I do not blame any of these restaurants for not stocking perishable items which do not sell at the top of the menu.  But I truly regret every time I have ever met that apologetic smile from a server along with the stock answer about not having that items in stock at that time.  Since I travel widely I might be able to get back to some of these places at a time when they are serving the uncommon item I crave from their menu.  But it is a big world and I still have about twenty American states, eight provinces and three territories in Canada, thirty Mexican states, and more than 190 foreign countries to visit.  I am sure I will find other places where I will not be served the items I order and I know that I cannot double back to all of them on a day of the week when they serve the items I want.  That is a shame.  I hope all of you have better look finding these exotic foods than I did.