-=> JIM WELLER wrote to DAVE DRUM <=-

 DD>  But, those prices are an "all fours"

 JW> I have no idea what that means.

A loose application of "A phrase used to express the idea that a case 
at bar is in all points similar to another. The one is said to be on 
all fours with the other when the facts are similar and the same 
questions are involved" -- www.worldwidewords.org/qa/qa-ona1.htm
 
 DD> None of my local hotels have anything
 DD> coming within sniffing distance of "fine" dining.

 JW> I googled and the first thing to pop up was Nick & Nino's in the
 JW> Wyndham. It looks quite presentable and seems well regarded.

By whom? Certainly not by me. Of course Mike Higgins at Maldaner's sets
a high mark in fine dining.

Looking at the on-line presence of N&N makes me wonder if the mechanism
that revolves the 30th floor has worn oout and is inoperable. I don't
see the shifting view mentioned in either the restaurant or bar blurbs.
That used to was a major point in their adverts - pre Wyndham, pre-Hilton,
pre-any major chain.

Springfield has had, in past, some very fine hotel dining rooms. The
Glade at the St. Nicholas, the Red Lion Room at the Leland (where the
original horseshoe sandwich was invented), The only downtown hotel that
didn't seem to have a 'destination' restaurant was the Abraham Lincoln
at 5th & Capitol .... it was brought down by controlled explosives 
demolition in 1978 ands currently the location is surface parking.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Springfield Horseshoe Sandwich
 Categories: Breads, Classic, Cheese, Meat
      Yield: 4 servings
 
      8 sl Bread; toasted
      8 oz (to 12) meat(s) *
           Hot french fries
           Paprika

MMMMM----------------------HORSESHOE SAUCE---------------------------
      3 c  Shredded American (mild
           - cheddar) cheese
      2 tb Butter
      1 ts Worcestershire sauce
    1/4 ts Dry (Colman's) mustard
    1/4 ts Ground red pepper
      2    Egg yolks
    1/2 c  Stale beer
 
  * Original meat in a Horseshoe was ham. Any meat can (and
  probably has) been used. My favourite is half-hamburger
  and half crispy bacon. Seafood also works well on this
  delight.
  
  In a saucepan, melt together cheese and butter over low
  heat. Stir in Worcester sauce, mustard and cayenne. Beat
  the yolks and beer together and add to the sauce pan.
  
  Cook and stir over medium heat until mixture thickens and
  begins to bubble around the edges. Makes 2 cups.
  
  On preheated dinner plates, arrange 2 toast slices each.
  Top toast with meat. Pour a generous amount of Horseshoe
  Sauce over meat.
  
  Encircle each sandwich with hot french fries. Sprinkle
  paprika (or cayenne) over sauce.
  
  Makes 4 servings.
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Joe Schweska's Original Horseshoe Sauce Recipe
 Categories: Cheese, Beer, Dairy, Chilies, Sauces
      Yield: 3 Quarts
 
    1/2 lb Butter
      1 tb Salt
    1/4 lb (to 1/2 lb) flour
    1/2 ts Cayenne pepper
      1 ts Dry mustard
      1 qt + 1 cup milk
      3 tb Worchestershire sauce
      3 lb Chopped Old English Cheddar
           - cheese
      1 pt Beer
 
  Tom McGee shared this recipe. Tom says, "This is the
  original recipe that I have from my bother-in-law,
  Joseph E. Schweska Jr., (which was his father's recipe)
  
  Melt butter, add flour and milk. Add rest of ingredients
  except beer. Stir constantly, while cooking, to a smooth
  cream sauce. Stir in beer to sauce just before serving.
  
  Makes 2 1/2 to 3 quarts.
  
  From: http://www.whatscookingamerica.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... His muse is not fettered by such inhibiting factors as taste.

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