Sam Merlotte (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shifting) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
maskormenacelogs2016-12-16 10:51 pm
shifting) wrote in maskormenacelogs2016-12-16 10:51 pm
Entry tags:
- abigail hobbs | n/a,
- tohru adachi | n/a,
- wanda maximoff | scarlet witch,
- † daisy johnson | quake,
- † dorian gray | n/a,
- † frederick chilton | chief of staff!!,
- † hemali | n/a,
- † inanna | queen of heaven,
- † kitty jones | n/a,
- † mark vorkosigan | peter michael kane,
- † miles vorkosigan | admiral naismith,
- † sam merlotte | n/a,
- † sookie stackhouse | n/a,
- † will graham | wolf trap
The Grand Opening of Merlotte's Bar & Grill
WHO: Sam Merlotte and hopefully a whole mess of imPorts!
WHERE: Merlotte's Bar & Grill, De Chima
WHEN: Mid-December
WHAT: After much anticipation, some contracting woes, a failed election bid and one super sweet cash infusion, Merlotte's is ready to have its opening night. Let's mingle, y'all.
WARNINGS: n/a
[the only upside to losing an election was more time to focus on getting his bar ready and opened. Time it turned out he needed, as contractor setbacks and a wrong food order pushed the opening day back a few precious weeks. But tonight's the night - the bar is stocked, wood polished, lights lit, and Sam himself is cleaned-up in a nice shirt and jeans, ready to greet what he hopes is a good and hungry crowd. He's impressed himself with how good the place looks, a testament to what one can do with the backing of a generous investor.
The menu is Southern comfort pub food, with a smattering of Louisiana-particular dishes intended to excite: boudin and rice for one, shrimp gumbo for another, and beignets just for this month. Who doesn't love pastries around the holidays? The bar, the restaurant's obvious main feature, is wide and well-stocked, with De Chima Vineyards the house wine of choice, five local drafts on tap, and a wall of shining liquor bottles. A large chalk board proudly proclaims the shot special of the evening:
A Chill Ton
– 1/2 oz. Goldschlager
– 1/2 oz. Baileys
– 1 splash of Bacardi 151
– a cinnamon rim, ignited with a match
"Sure to fire up its drinkers and leave them with a headache, this blow-hard shot goes down like a bitch."
Everyone walking through the doors will get to enjoy special discounted prices this evening, and imPorts in particular get one free drink. The pool table and dart board in the corner are sure to see some use, a DJ rented for the evening has set up karaoke for the more adventurous, and those looking to enjoy a quieter night can enjoy the fire pits crackling away on the patio. Sam himself will be found chatting up everyone he can, at times helping to serve drinks and run food, but otherwise eager to mingle and get feedback from his guests. This has been a long-time coming, and he finally both looks and feels like he's in his element.]
WHERE: Merlotte's Bar & Grill, De Chima
WHEN: Mid-December
WHAT: After much anticipation, some contracting woes, a failed election bid and one super sweet cash infusion, Merlotte's is ready to have its opening night. Let's mingle, y'all.
WARNINGS: n/a
[the only upside to losing an election was more time to focus on getting his bar ready and opened. Time it turned out he needed, as contractor setbacks and a wrong food order pushed the opening day back a few precious weeks. But tonight's the night - the bar is stocked, wood polished, lights lit, and Sam himself is cleaned-up in a nice shirt and jeans, ready to greet what he hopes is a good and hungry crowd. He's impressed himself with how good the place looks, a testament to what one can do with the backing of a generous investor.
The menu is Southern comfort pub food, with a smattering of Louisiana-particular dishes intended to excite: boudin and rice for one, shrimp gumbo for another, and beignets just for this month. Who doesn't love pastries around the holidays? The bar, the restaurant's obvious main feature, is wide and well-stocked, with De Chima Vineyards the house wine of choice, five local drafts on tap, and a wall of shining liquor bottles. A large chalk board proudly proclaims the shot special of the evening:
– 1/2 oz. Goldschlager
– 1/2 oz. Baileys
– 1 splash of Bacardi 151
– a cinnamon rim, ignited with a match
"Sure to fire up its drinkers and leave them with a headache, this blow-hard shot goes down like a bitch."
Everyone walking through the doors will get to enjoy special discounted prices this evening, and imPorts in particular get one free drink. The pool table and dart board in the corner are sure to see some use, a DJ rented for the evening has set up karaoke for the more adventurous, and those looking to enjoy a quieter night can enjoy the fire pits crackling away on the patio. Sam himself will be found chatting up everyone he can, at times helping to serve drinks and run food, but otherwise eager to mingle and get feedback from his guests. This has been a long-time coming, and he finally both looks and feels like he's in his element.]
no subject
[She squints at him just a little, then his thoughts finally land on-
Oh, well then. That explains the confusion.]
Oh, you know what? I think you're thinking of the French kind. You've never had cajun food before, sir?
no subject
Er - no, I haven't. What is cajun exactly?
no subject
[Nope, nuh uh, bite your tongue Sook. What she wants to say is "Do you even know what kind of restaurant you're in right now?" but she won't because other than being completely clueless he's not being an asshole.
The confusion is just coming off him in waves. Poor thing.]
Oh, bless your heart. Ah, cajun food is a kind of food from Louisiana? It started out as French, but it's its own special thing today.
That's...what we serve here? Louisiana style and cajun food.
[Why did Sam have to go so fancy? Why can't she just be slinging burgers and chicken finger baskets? Life was simpler then.]
no subject
Miles is game, at least, and attentive to her explanation. He's always up for something new, especially something like food. ]
Interesting. Linked to this place's history, I suppose. [ He is genuinely interested in such things - and makes a note to drag Gregor here too sometime. ] What would you recommend for a first-timer?
no subject
Well, your, ah...I think your brother over there is having the beignets? They're pretty good. But personally I love the gumbo.
[Especially if he's gonna be weird about the boudin.]
No blood in that either.
no subject
Ah, Mark is enjoying himself, I see. Could I have some of both?