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November 25, 2010


Sid Simons

I am a former LJ's saute' chef and I can confirm that the seafood was poached in Chablis. Dry Sack was used frequently to deglaze pans.

william guirl

I remember we used dry sack sherry because most of the cooks couldnt keep from drinking the sherry, it wasnt chablis thats for sure

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University Buildings

  • Senior Walk
    The first history of the University of Arkansas included more than a dozen photos of the campus as it appeared just after the turn of the century. Most of the buildings are no longer standing, and nearly all of those that do remain are used in new capacities.
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