Joe's Seafood, Prime Steaks

Question 0

History

Answer 0

Opened 1913 by Joe and Jennie Weiss in Miami Beach, FL.

Started running a stand at Smith’s Bathing Casino

Question 1

Address

Answer 1

60 E. Grand Ave.
Chicago, IL 60611
312.379.5637

Question 2

Discovery of Stone Crabs

Answer 2

1921 James Allison built an aquarium and one day a Harvard ichthyologist came to their restaurant and asked if they ever served stone crabs.
Originally served with:
-hash browned potatoes
-cole slaw
-mayonnaise

Question 3

Stone Crab Facts

Answer 3

Season in FL: Oct 15 - May 15
Only 1 claw may be taken.

Takes 12 - 24 months to regrow to legal size.

Egg-bearing females are not allowed to be de-clawed.

Question 4

Steak Supplier

Answer 4

Consumerspacking.com

Melrose Park, IL

Question 5

Ground Beef Supplier

Answer 5

Buedel Ground Beef

Question 6

Joe’s Signature Sides

Answer 6

Joe's Cole Slaw
Joe's Grilled Tomatoes
Hashed Brown Potatoes
Creamed Spinach
Key Lime Pie

Question 7

List the Breads in the breadbasket

Answer 7

1
Double challah knot
French onion roll
Cheese and herb lavash
Raisin sunflower crisp
Carraway rye
Raisin pumpernickel

Question 8

Describe the Stone Crab

Answer 8

2
Claw
Chilled 
Cracked
Joe's mustard
"our Stone crab is served chilled; the claws are cracked for your convenience, and served with Joe's famous mustard."

Question 9

Excluding the hamburger, list 4 sandwiches and describe your favorite..

Answer 9

3

Question 10

As you would to a guest, describe two items on the market menu card.

Answer 10

4
Brisket Sandwich
Mac and Cheese

Question 11

List the sizes and weight of Stone Crab.

Answer 11

5
Medium  7
Select.    6
Large.     5
Jumbo.    3

Question 12

Name our two soups; describe one in detail.

Answer 12

5
Stone Crab Bisque
Manhattan clam chowder: diced canned tomatoes, carrots, celery, onion, potato starch, tomato paste, chopped clams, SALT PORK, Maggi Seasoning.
(no modifications)

Question 13

Excluding the 2nd mortgage, pick 2 favorite apps and describe them in detail.

Answer 13

6
Colossal Lump crab cake: one large cake made of Blue Star Colossal crab meat mixed with mayo, eggs, Old Bay, white pepper, lemon Juice, lemon zest, panko.

Spinach stuffed mushrooms:
6 - 10 button mushrooms sautéed in garlic butter and white wine, stuffed with a mixture of cream cheese, mayo, creamed spinach, onions, artichoke, garlic butter, sherry, topped with asiago cheese and baked.

Question 14

Describe the cole slaw as you would to a guest.

Answer 14

7
Finely shredded cabbage marinated in cider vinegar and sugar.
NOT a mayo based slaw.
“clean and refreshing”
Molded onto a plate and finished with a dollop of Hellman’s mayo and sweet pickle relish and two slices of tomato.

Question 15

List the 4 items on the second mortgage and the two sauces:

Answer 15

8
One shrimp cocktail
2 oz. shrimp and scallop ceviche
2 1/2 oz portion of lobster tail
King crab segment

Saltine crackers
Joe’s mustard
Cocktail sauce w/dollop of horseradish

Question 16

Name our two shrimp apps.

Describe one.

Answer 16

9
Shrimp deJonghe
Jumbo Shrimp Cocktail:
Four u-12 Jumbo shrimp, poached in water with white wine, onion, celery, bay leaves, old bay, thyme, and lemon.
Chilled and served on a bed of crushed ice with cocktail sauce w/dollop of horseradish & lemon wedges…

Question 17

Excluding Green and Cesar, list and describe 2 salads

Answer 17

10
Lobster Salad: Boston (butter) lettuce, 6oz. Canadian lobster meat, corn, red onion, hearts of palm, and lemon vinaigrette.

Stone Crab Salad
Grilled Steak Salad
Chopped Let/on/tom
Seafood Chopped Salad
Chopped vegetable.

Question 18

Which salad requires the guest to choose the dressing?

Answer 18

11

All Greens

Question 19

List 6 fish entrees; pick two to describe

Answer 19

12

Question 20

What’s the difference between the hashed brown potatoes and the lyonnaise potatoes?

Answer 20

The lyonnaise potatoes are sautéed with caramelized onions and topped w/caramelized onions.

Question 21

List the items on the children’s menu…

Answer 21

11

Question 22

Besides ranch and Cesar, list the salad dressings…

Answer 22

13

Question 23

List the pies

Answer 23

Key Lime

Question 24

Describe the key lime pie as you would to a guest.

Answer 24

Our signature dessert:

Key lime pie filling, graham cracker crust, topped w/homemade whipped cream.

Question 25

Describe two additional pies

Answer 25

Havana

Question 26

What are our three ice creams

Answer 26

Vanilla
Peppermint gelato
Orange Sorbet

Question 27

Excluding Jenny’s, list six potato sides:

Answer 27

Baked Potato
Baked Sweet
French Fries
Sweet Potato Fries
Cottage Fries
Hashed Browns

Question 28

Describe in detail Jenny’s potatoes:

Answer 28

Russet potatoes mashed w/:

Heavy cream, Half and half, Butter, Kosher salt, white pepper, Fontina cheese, egg yolk.

Topped w/asiago cheese, breadcrumbs, fontina cheese, paprika, salt, black pepper, chopped parsley…

Question 29

What are the two asparagus preps on the menu

Answer 29

Steamed
Fried (egg wash, seasoned flour, panko, asiago)

Served with lemon butter…

Question 30

List the four remaining vegetable side dishes and describe in detail…

Answer 30

Green beans amandine
Broccolini
Wild Rice Pilaf

Question 31

What are the four layers of the grilled tomato?

Answer 31

Tomatoes
Creamed spinach
Buttered Bread Crumbs
Dorman’s American Cheese (from Wisconsin)

Question 32

List the steak choices for lunch (& sizes available)

Answer 32

Filet Mignon 8oz.
Ribeye 12oz.
NY Strip 12oz.

Question 33

List the three spinach sides. Describe your favorite.

Answer 33

Creamed spinach
Garlic Creamed Spinach
Sautéed Garlic Spinach

Garlic creamed spinach has chopped spinach, whipping cream, butter, flour, nutmeg, salt and pepper, whole cloves of roasted garlic…

Question 34

Name the three chicken entrees and describe your favorite.

Answer 34

Fried Chicken
Teryaki Chicken
Broiled lemon-herb Chicken Breast

Fried Chicken is a half a 3 1/2 lb. chicken.
Seasoned with w/ salt and pepper, dredged in seasoned flour, egg wash, and cracker meal and deep fried.

Question 35

Name our two pastas and their preparation:

Answer 35

Seafood linguine (discontinued)
Shrimp Scampi: seven 16-20 count shrimp, sautéed in extra virgin olive oil, garlic, and white wine.
Tossed with lemon butter sauce,
Capers, and diced tomatoes.

Question 36

Joe’s Steak Spice

Answer 36

Sea salt
Cracked Black Pepper
Dried garlic
Dehydrated shallots
Coriander

Question 37

What are three white wines by the glass?

Answer 37

Dry Creek
William Hill
Saracco Moscato

Question 38

Name one sparkling wine by the glass

Answer 38

Nicholas Fuillate

Question 39

What single malts do we offer?

Answer 39

Macallan 12

Oban

Question 40

List 4 gins

Answer 40

Tanqueray
Bombay
Beefeater
Hendricks

Question 41

List five vodkas

Answer 41

Ketel One

Question 42

What is our allergy procedure?

Answer 42

Pink slip must be signed by a manager and retrieved after the check is closed. Staple it to the closed check…

Question 43

Who is the purveyor of our chicken?

Answer 43

“Freebird” Farms;

Fredricksburg, PA

Question 44

Bacon

Answer 44

North Country smokehouse applewood smoked bacon

Question 45

Burger mix

Answer 45

Buedel double-secret

Question 46

Lobster Tails

Answer 46

Aquashell North Atlantic lobster tails

Question 47

Shrimp

Answer 47

Laughing Bird

Question 48

Scallops

Answer 48

Foley’s (Boston)

Question 49

Dover Sole

Answer 49

Prince of Urk
(Holland)
I.Q.F.