Monday, June 9, 2014

Liver and Onions

Oooohhh, I do NOT like liver and onions, Sam I am. I'd rather have rib bones, I'd rather have ham.

One night recently, the last time I was in Las Vegas, I had dinner at Cafe Siena in the Suncoast Hotel & Casino, out there in Summerlin. And what do you know, right there, smack dab in front of the menu was a picture of their Thursday Special ... Liver and Onions.


I've never gotten used to liver; Mom used to make it when I was a kid. I guess she and Dad liked it, though. I learned to tolerate it when it was cooked with bacon and slathered with Ketchup.

When I did the advertising and public relations for The Columbia Inn restaurant in Honolulu, the manager, Gene Kaneshiro, had it on his menu. Why? Because, he said, some guys love it and they can't get it at home because the wife refused to cook it and the kids hated it. So they came to the restaurant and ordered it.

And ... The Columbia Inn sold a lot of liver and onions meals.

To each his own, I guess.

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