Kooky Canuck is throwing a New Year’s Eve party for those who work in the service industry tonight. Those who tend bar and wait tables usually don’t get to celebrate on the 31st, because they’re busy working. Thanks to the folks at Kooky, they’ll get an early celebration this year. $3 you-call-its from the party start time (10 PM) until at least midnight, DJ Mark Anderson, party favors, champagne toast to ring in the 29th at midnight. No cover with proof that you work in the service industry (pay stub, uniform, work ID, name tag, etc.). $5 for non-industry folks.<\/p>\n
As for the real New Year’s Eve, or as I call it, Amateur Night, I’m preparing a post on things to do (and things to avoid) Downtown that evening. In the meantime, check out Kerry’s list of 13 things to do<\/a>.<\/p>\n The SEC has released their 2012 football schedule, with new members Texas A&M and Missouri now part of the mix. View the schedule here.<\/a><\/p>\n The Peabody is starting a new brunch option on Sunday, January 1. Chez Philippe will host a Memphis Blues Brunch from 11 AM to 2 PM. It will be an upscale, four-course a la carte brunch with a 3-piece band playing Memphis blues. $48 includes valet parking but does not include tax and gratuity. Here’s the menu:<\/p>\n APPETIZERS<\/strong><\/p>\n Shrimp and Grits with Orange Blossom Mimosas Burre Blanc<\/p>\n Citrus Salmon Gravlax, Bonnie Blue Goat Cheese Terrine<\/p>\n SALAD<\/strong><\/p>\n Poached Pear, Roquefort, candied walnuts arugula salad Beet Salad Goat Cheese Mixed Green Salad ENTR\u00c9E<\/strong><\/p>\n Crab Cake Benedict, Crab Cake served on a Fried Green Tomato Columbia River Salmon Free Range Chicken Breast Steak Au Poivre Neola Farms NY Strip, DESSERT<\/strong><\/p>\n Peabody Vanilla Brulee Warm Apple Terrine Southern Banana Pudding in a Jar For those of you who love the Peabody’s brunch buffet in the Skyway, don’t worry, they’re not getting rid of it. Rather, they’re adding the brunch at Chez Philippe as a second option.<\/p>\n I had a good time at the Blind Bear last night, really the first normal weekday night since they opened. I got to see my newly-married friends the Bartons, and my BBQ teammate Uncle Paul who was in from Denver. Good to see many South Mainers at the bar too. At 8 I got down to business at the poker table. Jamie hosted and the structure is similar to Jon’s games at Goose and Bardog – 2000 starting stack, blinds start at 25\/50, 1000 chip bonus at 100\/200, 2000 chip bonus at 400\/800. I came in third. The glass jars don’t fit in the poker table’s drink holders, but they’re working on a solution to that.<\/p>\n Tonight is the Blind Bear’s trivia night. It’s hosted by Charles, who does trivia on Tuesday nights at the Silly Goose. Start time is 8 PM. (Not sure if that means the actual start time will be somewhere around 8:25 like it does at the Goose)<\/p>\n The Grizzlies host the Oklahoma City Thunder in what many are calling “Game 8 of the playoffs” tonight at the FedExForum. Game time is 7 PM. The Grindhouse should be packed to near-capacity for this one.<\/p>\n All right, time for an unsatisfying Taco Bell lunch, then back to work. New Year’s Eve post will be up sometime around 6 PM.<\/p>\n","protected":false},"excerpt":{"rendered":" Kooky Canuck is throwing a New Year’s Eve party for those who work in the service industry tonight. Those who tend bar and wait tables usually don’t get to celebrate on the 31st, because they’re busy working. Thanks to the folks at Kooky, they’ll get an early celebration this year. $3 you-call-its from the party … Continue reading “Wed update: Service industry New Year’s at Kooky Canuck, SEC football schedule, new brunch at the Peabody”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/11197"}],"collection":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/comments?post=11197"}],"version-history":[{"count":1,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/11197\/revisions"}],"predecessor-version":[{"id":11198,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/11197\/revisions\/11198"}],"wp:attachment":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/media?parent=11197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/categories?post=11197"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/tags?post=11197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nChampaign vinaigrette<\/p>\n
\nChez Philippe Vinaigrette<\/p>\n
\nSoft Poached Egg, with B\u00e9arnaise Sauce<\/p>\n
\nTarragon Red Skin Potato Hash
\nSpinach and Citrus Burre Blanc<\/p>\n
\nHerbed Bacon Cheddar Grits, Asparagus,<\/p>\n
\nFingerling potatoes, Carmelized Onions
\nTruffle sauce<\/p>\n
\nRich Vanilla Custard, Caramelized sugar and Almond Macaroons<\/p>\n
\nApple Golden Raisin in Brioche
\nCalvados Sauce and French Vanilla Ice Cream<\/p>\n
\nLayered fresh Bananas, Wafers and Banana Cream in a Jar
\nButterscotch Cream Topping<\/p>\n