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PATRONS COME TO<br />
DINNER AT THE<br />
TROPICAIRE<br />
Hot Meat and All the Trimmings<br />
Served in Just Six Minutes<br />
f ^ 1<br />
< -J<br />
by KITTY HARWOOD<br />
DoxED DINNERS are a nightly feature<br />
at the Tropicaire Drive-In. Their excellence<br />
and convenience and their attractive<br />
price range have made them a popular<br />
part of the service which the Miami<br />
theatre offers to its patrons.<br />
One of the most complete refreshment<br />
stands in the area, the operation is owned<br />
by theatreman D. K. McComas. McComas,<br />
however, put an expert in charge of this<br />
department. Peter H. Havey is the culinary<br />
impressario who has worked out a system<br />
whereby individually cooked suppers<br />
are served quickly and attractively.<br />
Twice weekly the large deep-freeze is<br />
stocked with frying chickens, shrimp, veal<br />
cutlets, sirloin steaks and beef fillets. This<br />
menu does not vary, but has enough variety<br />
so that it does not become tiresome<br />
even to the steadiest customer. Highspeed<br />
cooking is done and the longest wait<br />
is for chicken, which takes 12 minutes.<br />
For other meats the time is cut in half.<br />
Two cooks handle the kitchen under Havey's<br />
supervision.<br />
Most of the food is not removed from the<br />
freezer until the order is received, thus<br />
Attendants at the Tropicaire provide a free show<br />
lor patrons by filling six boxes of popcorn at one<br />
scoop to supply the demand.<br />
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