Casino Butter Sauce
New Jersey Verdicts
Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds. Pour the mixture into a bowl and place in the refrigerator. Don’t freak out about the butter, as the mixture chills you’re going to stir it adding the butter proportionally throughout the mixture not just on the top. Let the mixture chill for at least an hour, stirring every 15 minutes. The mixture can be made up days in advance. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Crossword Answers for 'The mother sauce made from butter, flour and milk' Added on Thursday, December 10, 2020 Kindly offered by CodyCross Master, Space Exploration Group 909. Casino butter is simply a compound butter that is a mixture of unsalted butter and parsley, green onions, garlic, red bell pepper, hot sauce, white wine, lemon juice, salt & pepper.
Find out about the most important recent New Jersey cases, selected by VerdictSearch editors. Coverage includes Essex, Hudson and Middlesex counties. Subscribe to VerdictSearch New Jersey for access to all New Jersey verdictsType:
Verdict-Defendant
State:
New Jersey
Venue:
Atlantic County
Court:
Atlantic County Superior Court
Injury Type(s):
arm-scar and/or disfigurement; arm
burns-first degree burns-second degree abdomen
Case Type:
Hotel/Restaurant – Hot Beverage
Case Name:
Jannie Williams v. Bally’s Hotel Casino
Date:
April 30, 2013
Plaintiff(s):
Jannie Williams (Female, 49 Years)
Plaintiff Attorney(s):
Gerald F. Miksis;
Law Offices of Gerald F. Miksis;
Atlantic City,
NJ,
for
Jannie Williams
Plaintiff Expert(s):
John Gaffney D.O.;
Family Medicine;
Margate City,
NJ called by:
Jannie Williams
Defendant(s):
Bally’s Hotel Casino
Defense Attorney(s):
George C. Godfrey III;
Cooper Levenson April Niedelman Wagenheim, P.A.;
Atlantic City,
NJ,
for
Bally’s Hotel Casino
On Aug. 5, 2007, plaintiff Jannie Williams, aged 48 and not employed at the time due to disability, went to the Wild Wild West Casino at Bally’s Atlantic City. At approximately 8:30 p.m., she went for dinner at the Virginia City Buffet, and took from a buffet station some steamed clams with a melted butter sauce. While seated, Williams claimed, she spilled the butter sauce on her arms and abdomen. She claimed she sustained first- and second-degree burns. Williams sued Bally’s Hotel Casino for general negligence, alleging that the butter sauce was too hot to serve and caused her injuries. Bally’s contended it was not negligent, arguing that Williams spilled the butter sauce on herself and caused her own injuries. A motion in limine by the defense was granted which prohibited Williams from submitting the temperature of the butter sauce into evidence, since Williams did not retain an expert on the matter.
Williams went to the emergency room and was diagnosed with first- and second-degree burns to both arms and her abdomen. She treated her burns with topical creams. Williams claimed that while her burns healed, she is now left with permanent scarring on her arms and abdomen. She further claimed that the scars occasionally bother her when they make contact with certain surfaces, and that she has to wear long sleeves to cover them. She sought general damages. The defense argued that Williams caused her own injuries and her burns have healed. The defense claimed that the scars were barely noticeable and did not constitute a permanent injury.
The jury rendered a defense verdict.
Judge:
James P. Savio
Demand:
$125,000
Offer:
$15,000
Trial Length:
2
days
Trial Deliberations:
1.5
hours
Jury Vote:
7-0
Jury Composition:
3 male/ 4 female
This report is based on information that was provided by defense counsel. Plaintiff’s counsel did not respond to the reporter’s phone calls.
Clams Casino Recipe Allrecipes
Ingredients
- 1 lb margarine
- 3/4 oz finely crushed garlic cloves
- 1/2 oz fresh minced parsley
- 1/2 oz finely chopped green pepper
- 1/2 oz finely chopped pimiento
- 1/4 oz anchovies fillets
- Salt & Pepper To Taste
- 4 oz dry white or red wine
Preparation
Step 1
Combine all but the wine in a medium sized skillet on medium heat, stirring till mixture is well blended. When margarine has melted, but has not changed color, remove from heat and stir in wine.
Spoon sauce over the fish, seafood or meat.
Makes about 1 cup.
Does not keep well.