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Mild sauce is a condiment, similar to barbecue sauce and mumbo sauce.It was made popular by fried chicken and barbecue restaurants on the South and West Sides of Chicago such as Harold's Chicken Shack, Uncle Remus Saucy Fried Chicken, and Lem's Bar-B-Q.
Uncle Remus is the fictional title character and narrator of a collection of African American folktales compiled and adapted by Joel Chandler Harris and published in book form in 1881. Harris was a journalist in post– Reconstruction era Atlanta , and he produced seven Uncle Remus books.
The Chicago Tribune in 2019 identified five "iconic black restaurants" run by five families as having some of the best food in the city. They were Harold's Chicken Shack (founded 1950), Lem's Bar-B-Q (founded 1954), Uncle Remus Saucy Fried Chicken (founded 1963), Taurus Flavors (founded 1966) and Old Fashioned Donuts (founded 1972). [71]
Uncle John's served Chicago-style barbecue prepared in an 8x4 foot aquarium smoker, a metal chimneyed, glass-enclosed fire pit used to smoke meat in the cold, urban environment of Chicago. [3] The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips. [ 1 ]
Main menu. Main menu ... 362 US and British planes airlifted nearly 3,000 tons of food into ... James Baskett, 44, American actor best known as Uncle Remus in the ...
IN 2000, LEYE had 38 partners, 45 concepts, and 4,000 employees. It owns, operates and licenses 90 restaurant venues in the United States. It has separate restaurant consulting and restaurant development companies. [8] The food court at Water Tower Place is among its operations. [9] 1999 annual revenue estimates ranged from $145 to over $200 ...
The Uncle Remus strip began as a "preview" of the Walt Disney Productions film Song of the South, which premiered a year later, on November 12, 1946. [3] Disney had previously released comic strip adaptations of its animated feature films as part of the Silly Symphony Sunday strip, starting with Snow White and the Seven Dwarfs (1937–38), and ...
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food. [1] Moto was run by executive chef Homaro Cantu until his suicide in 2015.