The restaurant and building will be up for sale. The Scofields decided it was time for them to move on. Scofield arrived to find a water pipe from his sprinkler system had burst and flooded his dining room.īeing out in the open the way it is, the 356th Fighter Group often has power outages, the last of which caused him to have to cancel 450 reservations on Dec. Shortly after that, a fire alarm went off around 2 a.m. Now it is 101."Ĭlosing the restaurant wasn't something the Scofields considered until last week when the pipes froze in the subzero temperatures. We called ourselves the 100s because when you put our ages together, we equal 100. When things would get too busy in (the kitchen) during lunchtime, he just jumped right in and worked with me. It has been one of the best places I've worked, and he is great. Patty Lahmers, the lunch chef for a little over four years, said, "I'm gonna miss this place. Many of his employees shared his feelings. "There have been a lot of big events here. He's melancholy about closing the doors for the last time Saturday. Since 1989, he has been at the 356th Fighter Group restaurant greeting patrons, washing dishes, cooking on the line in the kitchen, and doing whatever else needed done. In 1990, Bob and Tina Scofield purchased the restaurant.īob Scofield, owner, said it has been a bittersweet week for him and his restaurant "family." The World War II themed restaurant on the runways of the Akron Canton Airport has been a staple in this area since 1989 when it was owned by the Specialty Restaurant Corp. While we’re hanging out on Memory Lane, here is 20-something me outside the 391st Bomb Group.The 356th Fighter Group is closing its doors Saturday night at the end of business. Laugh if you must, but try it first. I think the soup tasted even better the next day. I topped mine with (new to me) Buffalo Cheddar Smartfood. Garnish with parsley, chives, paprika or popcorn. Whisk and cook until the contents thicken. When the cheese has completely melted into the liquid, stir the beer/cornstarch mixture. Meanwhile, whisk the cornstarch into the remaining 1 cup beer. At this point, you can add just one cup of the beer. So, into a large stockpot on medium heat, add 4 cups milk, 2 cups chicken stock, Worcestershire sauce, Frank’s Red Hot, cayenne, mustard, sriracha, Velveeta and the bacon and onions. Cubed Velveeta magically melts into warm liquid like nobody’s business. I didn’t use a double boiler or a thermometer as indicated in the original recipe. In a skillet, cook the bacon and onions over medium heat, stirring, about 5-10 minutes or until the bacon is crisp and the onions are soft and lightly browned. Here’s what I did.Īdapted from the 391st Bomb Group’s original recipeġ teaspoon Tabasco Frank’s Red Hot pepper sauceġ pound Velveeta cheese, cut into 1-inch cubesġ6 ounces light beer poured into a 2-cup measure to eliminate some of the foam (I used Coors, a.k.a. I would try it again with non-MSG bouillon, but what I riffed was really excellent! It’s a little hotter and has that extra something coarse ground mustard can bring to a creamy soup like this. I was about to follow the original recipe to the letter till I realized the chicken bouillon had MSG. So with this week’s cooler temperatures, I strolled Memory Lane and made the soup.
Whattafind! I felt a bit like Dorothy in the Wizard of Oz. I posted the link on a food site I frequent and said if anyone did have the original recipe, I’d be grateful to have it.įour years later, someone responded to my inquiry and let me know the recipe was right there in the article–on a second page I hadn’t seen. But all I could see was another fan looking for the recipe. But there’s something about the original I wanted to try to replicate.įast forward fifteen years, I thought I’d found the recipe in an old article from the Sun Sentinel. Twenty years ago, I tried beer cheese soup for the first time at the 391st Bomb Group in West Palm Beach, Florida.
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