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Came here for restaurant week lunch.

I loved the crispy bagel like baguette bread stacked on what looked like a paper towel holder. It's almost like a pretzel. They also kept them coming if you wanted to bring food.

I opted out of the RW menu since it didn't seem like such a good value. I'm not a big fan of salad or dessert. My hot lunch date did order the RW special which consisted of a double bacon salad, french dip sandwich and molten lava choc cake with ice cream.

They do make a fine burger, but I can't say I'm a fan of the steak fries. The fries were really dark and orange like they were sweet potatoes, but alas, they were just fries that didn't seem to be fried properly. They were probably the most massive steak fries I've ever seen (not a good thing). The fries seemed to be too big and not cooked long enough because they weren't crispy at all. This is not a case where bigger is better. They're the size of a big fat highlighter. If I had an option between the normal fries and these monstrosities, I would opt for the smaller fries. This was the first time I didn't eat my fries. I was pretty disappointed. I don't think they could have gotten the same effect if they dropped a whole potato in oil.

My date's bacon salad was pretty awesome, I enjoyed the blue cheese and greens (endive?) on top of the 2 bacon strips. The french dip sandwich was also good, and she had some normal french fries which were way better than mine.

Molten lava choc cake was alright, nothing special.

Overall, the food was okay, service was a bit slow, but they were nice.

Serve this creamy mousse with gingersnaps instead of spoons.

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Ask a Question Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Question: Wedding Rehearsal Dinner Ideas?

Any ideas for a rehearsal dinner for 50? The bride's parents are having a $20 a plate wedding for 300 people. I hate to look too cheap, but I am on a budget! (It is a summer wedding.)


Why have so many, most of the weddings I am familiar with, it is just the bride/groom/attendants, and family. Spouses aren't even included.

Look up large quantity recipes, growlies for groups. This website has over 500 make ahead or large quantity recipes and lots of self catering tips. I used this website extensively in making ahead lots of recipes for my daughters wedding. It turned out beautifully!! There is also tables on this website to tell you how much of an item you need to feed xx amount of people. I hope this helps!

What is the weather like for you at that time of year? If it's pleasant, why not have an old-fashioned bar-b-que? As weddings can be stressful, you can do something that is fun and relaxing.

If you can it is usually best to have a Rehearsal Dinner that is casual. Many times the families are meeting for the first time,and a casual atmosphere is less intimidating and allows everyone to relax and have fun. A picnic or Barbeque is probably your best bet for a nice dinner that is more affordable. Limit the proteins and serve a lot of salads and vegetables and fruit. and serve the grooms cake for dessert. Many times a novelty Grooms cake just sort of gets lost at the wedding day reception. And sometimes the funky look sort of ruins that presentation if it is a formal affair. And most importantly, remember if you have fun, all of your quests will, too.

Question: Inexpensive Menu Ideas for Large Rehearsal Dinner?

Instead of a rehearsal dinner I thought we could have all the family members and wedding party for the meal after the wedding rehearsal. Between the 2 families, if everyone came it would 80 people then add in the pastor, bridesmaids, groomsmen, and maybe dates if they have one.

I am looking for a catered meal for 80 to 100 people that will not cost me an arm and a leg. We were looking at BBQ thinking that would be the least expensive, but I am open to suggestions. The wedding is in July, but I like to plan ahead.
Thanks for your help.

Question: Cheap Ideas for a Wedding Rehearsal Dinner?

My groom and I are paying for every aspect of out wedding. So we are a little strapped for cash when it comes to the rehearsal dinner. I was going to have sandwiches or something at the house.

But we live with members of his family in a cramped house and some of our friends and my family don't feel comfortable at the house. Does anyone have a good idea for what to do in my situation?


If this is in the spring, summer, early fall make reservations for a certain area of a nice park and have a picnic. You could set up things like volley ball, etc. for entertainment. Most cities don't charge for using a park, or if so it is minimal.

My sisters prepared our rehearsal dinner in the church fellowship hall. We had ham salad and chicken salad sandwiches with vegetables and fruit. I'm sure they had pie and desserts, also. It's been 42 years ago! Other places that might be available for little or no charge would be senior citizens halls (some are really nice for events), bowling alley (you provide some snacks and everyone pays for their games and drinks), legion hall, Knights of Columbus halls, etc. We are doing a pizza dinner in an historic house. We are preparing everything but the pizza. Hope this helped!

Thanks everyone for the ideas.

Check with your parks and recreation department. Many parks have covered pavilians that you can get for free or little to nothing. Depending on the time you can get brisket for cheap and cook it and prepare it ahead. Take care w/sandwiches as cost can sometimes be much higher than chicken or brisket or ham. You could provide the meat and ask family to bring the sides desserts drinks, etc.

As far as the wedding goes, check thrift stores for wedding dresses. One near me must have had a bridal salon donate all of their inventory and there were bridesmaid dresses and wedding dresses all for less than $100. My oldest wanted a small wedding. She had her husband to be found a double decker party boat for a song. We had brisket, ham, salad bar w/pasta salad, slaw, 5 bean salad, etc. Beans and bread. The boat was limited to 70. I found small lanterns that held votives for the tables. People changed and swam in the lake for a lot of fun.

My youngest daughter we did a family meal in the back yard as his mother was from out of state. We booked and outdoor facility on a Sunday afternoon for the wedding. Cut the cost by almost 50%. Was cheaper to have them cater and get the facility than to rent the facility and cater myself.

For flowers we purchased the first wedding from Sam's club, the second wedding, our grocery store floral department gave us the best price on the flowers my daughter wanted.

Another way to cut cost is to ask friends if they have access to facilities at a low cost, ie neighborhood association community center, military chapel, pavilion. Also, ask friend about decorations they might have. I bought white tablecloth material on the bolt for $1/yard, white golf tees and used this for aisle runner for wedding. golf tees anchored it to the ground. Used for 2 weddings, then separated later (after washing) and hemmed and gave to daughters for wedding memento.

We also cut bamboo from neighbors yard (w/permission) and used for greenery. Anyway, did each wedding for $3,000 dresses included. People still come up and talk about how much fun they had and how nice the weddings were. If you want to use live flowers on cakes check out edible flowers to make sure what you want to use is not toxic.

Question: Wedding Rehearsal Dinner Ideas?

My wedding is in the spring and I have no idea what to do for my rehearsal dinner. I live in Maine so the springtime gets very muddy we are also on a very tight budget :/ Help please!

Question: Wedding Rehearsal Dinner Decorating Ideas?

My son will be getting married in early May 2014. He lives on the coast of South Carolina and wants to have a BBQ meal. What type of decorations would be appropriate for a rustic marina type facility right on the water that would be informal yet still present that "wow" factor without breaking the budget?

Luau Wedding Rehearsal Ideas?

This page is about luau wedding rehearsal ideas. A Hawaiian theme gives you wonderful tropical floral decorating and refreshment ideas.


Tina Devon Gallier/Do༚ Tina&aposs Latin Café on November 05, 2018:

This a very good article on recipe attribution. I started a new food blog, and it was very helpful. I always attribute my recipes, but wasn&apost sure because I see so many food blogs where there are no sources. Thanks for clearing things up and letting me know I&aposm on the right track.

Alex on September 20, 2015:

I&aposm a book publisher and I have a couple cookbooks in which my writers put some recipes they found on the Internet. They change the instructions a bit. Still, they also put the images of the recipes. This is the main issue I have.

I&aposd like to know whether giving credit to the websites, blogs, Youtube channels and forums from which the pictures have been taken is enough to guarantee my protection? In other words, is giving credits enough not to be in trouble?

If it&aposs not, is there any websites where I can find images of A LOT of recipes for me to use them in my cookbooks?

NB: I sell the cookbooks that have been created.

Hendrika from Pretoria, South Africa on July 22, 2012:

This is a tricky subject and open to interpretation, but I agree we should all be more vigilant to give attribution for the recipe we place on our blogs and hubs

Audrey Kirchner (author) from Washington on April 29, 2012:

Ewarren, I honestly do not know. I would hesitate to give you advice and then have you get into trouble doing it. I think though personally as long as you attribute recipes as to their source and perhaps change 2 or 3 ingredients, etc., that you are within the "legal" zone. However, any time you publish something, you should probably ask an expert (which I am not)

ewarren on April 29, 2012:

If I follow your advice on attribution and produce a cookbook for my extended family&aposs use only and do not sell it, am I safer legally than if I published and sold it? The company that prints it for me will be making charges for their services, is that the same as if I had tried to publish and sell?

KK1229 on October 07, 2011:

I had a question,I understand that it goes against copyright law to post the exact copy of recipe instruction and pass them off as your own but what if you want to sell an item that you made, like cupcakes for example. I don&apost have a store or a venue to sell anything I was just curious. Would you need to attribute the recipe to the creator? If so, how would you do that on the product?

Michelle on September 27, 2011:

Thank you so much for this Hub. I am right now in the process of getting ready to start my own blog and one of the things I wanted to post a lot of is recipes. I&aposve been searching a lot on this topic because I want to make sure I stay above board on everything I do. This Hub was extremely helpful!!

Audrey Kirchner (author) from Washington on March 23, 2011:

Davidka - I appreciate your comment although I do not appreciate the &aposflavor&apos of it. I&aposm pretty sure I mentioned that the recipes were public domain and even if they are in the public domain and are &aposfree to all&apos I believe that the source should be attributed.

That was my whole point - it&aposs not about sharing recipes with our readers or images for that matter. It&aposs about attributing them to the proper source and not passing them off as your own creation.

Your comment was unnecessarily rude in my humble opinion to impart your information.

Audrey Kirchner (author) from Washington on March 23, 2011:

Gusherla - Thanks for your insight and for the link most of all. However, I&aposm pretty sure I said the same thing. Meaning that the instructions are not copyrighted but that if the recipe is verbatim from someone&aposs website or from a cookbook, in my humble opinion, you are violating copyright law.

The point I was trying to make was that if you change up the wording and most importantly, if you tweak the recipe by adding ingredients or even brand names, you have basically made it &aposyour own&apos idea although I only use recipes where I&aposve actually changed the ingredients such as substituting different items for the ingredients.

Again, thanks for the info and appreciate the read. and the time you took to research it!

gusherla on March 22, 2011:

> The specific WAY that someone created the combination of ingredients IS copyrighted

This, however, is entirely false. The way is merely a set of instructions, and you can&apost copyright instructions (although I&aposm pretty sure you can patent them). The expression of that way, however, is what is *potentially* copyrighted. I say &apospotentially&apos because it must have a sufficient amount of creativity of expression to be copyrighted. I&aposm not really sure what that amount is, but I&aposm pretty sure it involves more than such as the following:

Mix dry and wet ingredients. Preheat the oven to 450° F. Bake for 20 minutes.

Now, if they used a lot of elaborate adjectives or what-have-you, or described it in some semi-fancy or creative way, then that would probably be copyrighted. However, I&aposm guessing even then you could simplify the instructions to their bare-bones in order to retain the uncopyrighted instructions safely (but I&aposm not 100% sure on that).

Here&aposs a link from the government that is my source, followed by the important excerpts:

"A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection."

"Copyright does not protect ideas, concepts, systems, or methods of doing something. You may express your ideas in writing or drawings and claim copyright in your description, but be aware that copyright will not protect the idea itself as revealed in your written or artistic work."

[Note that instructions on how to deal with a list of ingredients are methods of doing things.]

Davidka on August 22, 2010:

As a copyright lawyer, I assure you that the comments about recipes that were published before 1923 are howlingly, completely wrong. A recipe that was published before 1923 is utterly, completely, out of copyright and in the public domain, just as any other book, story, article published before 1923. Period. End of story. Public domain. Anyone&aposs to use.

The statements sprinkled through this article that it&aposs still protected by copyright if it&aposs been renewed are nonsense. Please! You are doing a disservice to your readers.

Audrey Kirchner (author) from Washington on August 21, 2010:

HH - Do you mean the Kirchner B&B? We are always open for business. thanks for the read!

Hello, hello, from London, UK on August 21, 2010:

Thanks for this information and a well written hub. Ton&apost worry I will visit you. Just let me know when and where.

Audrey Kirchner (author) from Washington on August 20, 2010:

Thanks for the read, Prasetio. I appreciate the nice compliments always!

prasetio30 from malang-indonesia on August 20, 2010:

Another great hub from you. I never try to write a recipes. But I&aposll try to make it someday. Thanks for share about this, very useful. Rate this UP.

Audrey Kirchner (author) from Washington on August 20, 2010:

Good god, Dim - you make me laugh - terrifically funny and thanks for the comment. and the attribution. Lucky for you you ended up coming clean and giving it or you might have gotten some of my retribution which I am quite famous for. almost as famous for as my chocolate mini-cakes!

Sally - thank you for the applause but I do feel in all seriousness that it is only fair. I REALLY appreciate your last sentence and think that there are many things on Hubpages and elsewhere that are not covered all that well and left to our own devices, we can become sloths and say &aposoh - I just don&apost know if this is right&apos and let it slide. I think KNOWING the rules makes us better folks but then I&aposm just an old lady who likes to live within the lines.

Obviously, I need to with all these comedic happenings! I have to have some semblance of order for heaven&aposs sake!

I appreciate the read and so glad you felt that it was understandable and helpful!

Sherri from Southeastern Pennsylvania on August 20, 2010:

This is not only useful information, it&aposs necessary information. I especially applaud your focus on attribution, something that does not happen often enough. Your numerous and creative suggestions about how to attribute a recipe give a writer a lot of flexibility and take away any excuse a writer may have for not doing the right thing.

Voted up and useful, but if there were an "essential" or "necessary" I would have clicked that!

De Greek from UK on August 20, 2010:

Oh, all right then, it&aposs not mine, so I shall do the right thing and give the name of the aurhor :

De Greek from UK on August 20, 2010:

About the most originality that any writer can hope to achieve honestly is to steal with good judgment.

Audrey Kirchner (author) from Washington on August 19, 2010:

Wow Second_Act - I am really, really grateful to know that I was helpful! Sometimes I just rattle on and never know if I&aposm making a difference or a hill of beans! I really try and research everything because I do think it is important stuff. The other thing that is most prominent in my mind is always giving credit where credit is due and I think that this information just made me realize that it is part of that premise. When I think about it, it is only logical and what I have tried to always do with my many posts! Thank you so much for commenting!

Second_Act on August 19, 2010:

What a wonderful, useful, and well-written hub. Even though I have professional legal training, I have shied away from writing recipe-based hubs due to my concern about copyright issues. This article has clarified many of the issues, especially as they relate to blogs and Internet-based writing, and for that I am forever grateful! Thank you, thank you!

Audrey Kirchner (author) from Washington on August 19, 2010:

Thanks for commenting, Katie - I do that too although Bob would confirm for everyone that I have books and books and binders and binders of recipes that I love to tweak. I think in my case it is probably the challenge of &aposmaking it differently&apos or seeing if I can make it better. There are a few that I do over and over again with my own tweaks just because they are so easy, so good, or so popular depending on my &aposaudience&apos. I find that cooking is one of the things that I do that makes me quit thinking of other things - so this is good!

Katie McMurray from Ohio on August 19, 2010:

I don&apost use recipes I&aposm a dumper or a tosser, I just toss things together from experience. I create recipes in the same manner when I do. You my friend have many great recipes, I read and do,remembering the details as I have enough cooking experience to remember. Great help on Copyright Tips and Options. Thanks.

Audrey Kirchner (author) from Washington on August 19, 2010:

BJ - We could always go with the Bee Jays but then we&aposd probably have to dance AND sing and while I&aposm graceful as a cow in high heels, singing is definitely not my strong suit. In fact, people ask me to &apospretend&apos I&aposm singing - what&aposs that about? With all my other talents, such as playing the accordion, how was I supposed to add singing to the mix?

Love your humor and please don&apost ever stop. Laughter is my best medicine and without it, I would surely perish!

I&aposm not so sure on the wisdom part - I am a research fanatic it seems though at times I confuse even myself! I have a friend who writes at Huffington Post and he says I should concentrate on niches - I kinda think I concentrate on itches! Whatever happens to pop into my old lady head, I&aposm off and running trying to satisfy that itch. I probably have too much time to think while I do my &aposday job&apos.

Bantering with you is like fine wine - it just gets better and better! I loved your comment on someone else&aposs hub I read this morning - about her reading the toilet bowl cleaner. I laughed and laughed - &aposgo read the back of a wine bottle&apos. You are too hilarious!

And the credit for copywrong goes to you. ATTRIBUTION: BJ. clever as ever!

Yours in fun right back at ya. Audrey

drbj and sherry from south Florida on August 19, 2010:

OK, Audrea, I have the name for our traveling comedy act. How about the BeeGees? Oh, wait, I think that name has been used before. But maybe the copyright has expired.

Now I&aposm going to get serious. Something I generally do every fortnit or so. First, I want to commend you with paeans of praise and additional adulation. This is a much-needed resource for every writer and I appreciate your extensive time and effort in putting it all together. And at the same time making it so easy to read and understand. Thank you and kudos to the Malemute Kid!

Second, I want to thank you, girlfriend, for allowing me to banter so extensively on your "hubs of art" even when my comments may appear to be out in left field (right field, too, for the ambidextrous).

Third, my voluminous thanks for your willingness to use your fertile imagination when we banter. Would be no fun if you didn&apost. BTW, did you notice that together we may have created a new word for the hubber&aposs lexicon? Copywrong!

Audrey Kirchner (author) from Washington on August 19, 2010:

Thanks for the valuable addition to the hub! I think the more we clarify things the better off we all are!

Ivorwen from Hither and Yonder on August 19, 2010:

Thanks for clearing that up! I went around and around, before deciding what I was going to do about the subject. And yes, if the recipe comes straight out of a cookbook or website, I do reference it. It is only fair!

Audrey Kirchner (author) from Washington on August 19, 2010:

Ivorwen - I think that the recipe is totally yours and you could do whatever you wanted with it since you came up with it in your head! That is fantastic by the way.

I am referring to something that is on for instance or - something that is there and is quite unique in its ingredients. Those types of recipes are the ones you have to be careful about &aposcopying&apos or posting up on a blog &aposas is&apos.

I think the kind of recipes you are referring to are totally your own invention and you would have no worries about them - even if there was something similar on line. That has been one of my pet peeves all along - there are only SO many ways we can make anything and of course there is going to be overlap. We can&apost possibly designate &aposwho thought of it originally&apos. That is like who invented the wheel!

Most of what I was directing this hub at was the fact that copying recipes verbatim from some of the big sites might not be a great idea and that tweaking should be applied! Again, don&apost think you are going to have to worry about that since you are so creative!

Ivorwen from Hither and Yonder on August 19, 2010:

My point is, if I come up with something and write it in my own words, then it doesn&apost matter how many other similar recipes there are out there, the work is still mine. and there are only so many formulas for making things. Once you know the basics, you can make almost anything, with or without a &aposrecipe&apos.

Example, yesterday I decided to try making lacto fermented beets. I was debating whether to chop or grate them, so decided to look and see if anyone else had any experience on the subject. Turns out, what I wanted to make is known as "Beet Kvass", a traditional Russian drink, and is extremely healthy. Oh, and the sources warned never to grate the beets, because they would turn to alcohol, instead of fermenting. Now, I do know of a site to source, should I share the recipe, but if I had not researched it, I would have thought it all my own.

Watch the video: Building A Wedding Venue From Scratch, Get Ready To Be Amazed! (July 2022).


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