The following remembrance
is the third part of a continuing chronicle, and the final chapter,
of memories about the Steak House Restaurant in Richland,
furthermore it is dedicate to those of us who remember the
establishment with great affection.
During the summer months,
fresh vegetables were menu offerings at our hometown cafe, and when
the kitchen staff experienced a temporary respite, they processed
peas, butterbeans, squash, corn and okra. Area farmers ensured
that vine ripened tomatoes, peppers and cucumbers were available,
but if the local supply was depleted, Uncle Oliver traveled as far
as the Farmer's Market in Columbus to make purchases.
As a young teenager,
Otto's first paying assignment was transporting the kitchen staff;
the breakfast cooks reported at five in the morning and departed
after the noon meal was served and the kitchen brought back to
order; in the country that meal is known as dinner. The second
shift reported in the early afternoon and remained until the evening
meal known as supper was prepared and served. Country folks rarely
use the expression lunch and never heard-tell of a meal named
brunch.
The first pea and bean
sheller in the community was purchased and operated at the Steak
House; although it tended to pulverize some of the more tender
vegetables, it was considered a luxury item, but well worth the
substantial price they paid for the contraption. Once the manual
model became dilapidated, a new and improved electrified model was
selected and utilized for years.
The Steak House
Restaurant was an official gathering place for personnel in the
area; Seaboard Coastline Railroad maintained a depot and a mighty
workforce in Richland, and many times they dropped by for a meal, a
snack, or a bottom-less cup of coffee. Personnel from Redman
Industries, community shop-owners and personnel in the Stewart and
Webster counties were frequent guests. Our area was surrounded by
family owned farms and there always seemed to be a contingency of
farmers in attendance.
After our graduation from
high school, and the tradition all-night partying, we met at the
restaurant at sunrise, for a traditional breakfast of scrambled
eggs, bacon, grits and toast. When local college students visited
home, one of their first stops was at the restaurant where they were
greeted like family and encouraged to sit down to catch up with the
neighborhood happenings.
The owners, management,
staff and cooks were courteous and considerate, it is to those
thoughtful individuals that this last segment is dedicated; thank
you for taking care of us Richland-ites; your kindness will be
remembered forever.
