Wayne Boatwright wrote:
> Yesterday was my 65th, I guess a milestone of sorts. David surprised me
> with a dinner at a place with a history here in Phoenix, The Stockyards
> Restaurant, originally known as Arizona's Original Steakhouse (established
> in 1947), and naturally an "Old West" style establishment, and some of the
> food choices reflect that.
>
> I started with an appetizer of Wild Boar and Venison Sausages with Chutney,
> followed by a generous wedge of lettuce .with Roasted Garlic Ranch Dressing
> and Blue Cheese. My entre was a hefty Buffalo Ribeye accompanied by Whisky
> Sweet Potato Mash. Dessert was a Citrus Burnt Cream Brulee. Everything
> was delicious, but the sausage and ribeye were outstanding.
>
> David's plain and fussy palate was not particularly interesting, but he
> really did enjoy his meal. No appetizer, no salad, but he really enjoyed
> his large filet with smoky wedge-cut fries. He had Chocolate Mousse for
> dessert.
>
> The restaurant was restored to its original look and feel in 2005, and does
> have an interesting history. If you're interested, take a look...
>
> <http://www.stockyardsrestaurant.com/index.htm>
>
> All in all, it was a memorable birthday.

Happy Birthday, Wayne! Glad to see someone is even older
than I. ;-) The meal sounds delicious except for the moldy
cheese part.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?