Monday, October 22, 2012
 
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Hallie's celebrates 10 years on the square

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[October 22, 2012]  This weekend Hallie's restaurant celebrated its 10th anniversary on the downtown Lincoln square. Owned and operated by Brian and Cheri Huffman, the business is on the east side of the square in a neat little storefront that offers plenty of "atmosphere" and a genuine small-town feel.

The Huffmans opened their restaurant in 2002, but at that time Brian Huffman was far from being a novice in the restaurant business.

Huffman is the great-grandson of the infamous, if not notorious, Blossom Huffman, who with her husband owned and operated The Mill restaurant on Old Route 66.

Blossom is credited for the schnitzel recipe that today is served at Hallie's, and around the community is often considered to be the original version from which all other local recipes have been modeled.

To commemorate the day, Blossom herself was on hand to help her great-grandson celebrate. Debra Senger of Timeless Presentations played the role, greeting and visiting with guests as they came in for the extra-special $5 schnitzel.

When Blossom is present, talk naturally turns to The Mill, where she gained her fame. Geoff Ladd of the Abraham Lincoln Tourism Bureau of Logan County also stopped in and brought a collection of photos and news clippings he has of The Mill in its prime.

For quite a while, Blossom, Huffman and Ladd talked about The Mill and Blossom. Blossom also carried around with her a small dessert bowl, asking folks if they knew what it was and what significance it held for her.

The bowl is a piece of original 1940s Stetson china, easily recognized by its pure white background with brightly colored, hand-painted floral designs in the center and high-gloss finish.

Blossom said it was significant because her first job had been in the Stetson China Factory in Lincoln. She bought the restaurant much later.

Blossom and Huffman also talked about the last time they had seen each other, which was three years ago at a Mill celebration. She clearly remembered being in the bar area, talking about the restaurant, when Huffman slipped in through the back door.

Saturday, Huffman said that having Senger, aka Blossom, as part of his 10th anniversary celebration was somewhat "surreal."

Huffman said his family heritage has been a motivator for him. He remembers being at The Mill as a child and teenager with his great-grandmother.

But, Huffman was only 14 when Blossom died, and he said on Saturday that more than anyone, it was probably his grandfather, Blossom's son George, who made an impression on him and whom he wishes he'd had more time with. George is also deceased and never got the chance to see the Huffmans open Hallie's.

Huffman said Saturday: "Blossom made the restaurant well known, but it was my grandfather George who really built the business. He knew how to run it, and I wish I'd had just a little more time with him to really learn from him."

When LDN featured Hallie's as a "business of the week" in November of 2010, Huffman was working to pull the business through a rough stretch and a deflating economy.

This week he said it has been a struggle, but things are going well for the little restaurant.

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"One of the things we have noticed the most since 2008," Huffman said, "is that we used to be able to know what days would be our biggest business days."

Huffman said that since 2008 that has come less predictable. "And some things have changed," he noted. "We used to know that Monday would be our slow day. Now, sometimes it is our busiest day. It's just different than it was before."

Inside the restaurant, things appear to be much the same. The walls are still covered with movie posters and vinyl albums, which speak of Huffman's love for good movies, good music and, coupled with the menu, good food.

Huffman said that part of the décor will more than likely never change, but other things are changing constantly. He said he and his family are always working to improve what they have. He also noted something else that is changing: how people eat their schnitzel.

"The schnitzel horseshoe is coming close to being our number one seller," he said.

The traditional schnitzel sandwich is a nice piece of pork tenderloin pounded down to near paper thinness, coated with a special batter and fried to perfection. When it comes out of the kitchen, it escapes the borders of a 9-inch dinner plate all the way around. It is served on an extra-large bun, but even that can't cover the circumference of the meat, along with lettuce, pickle, onion and a cup of Huffman's special recipe hot sauce.

The horseshoe comes out of the kitchen with that same schnitzel cut into strips, accompanied with a heaping mound of french fries smothered in Huffman's own cheese sauce recipe and served with bread.

Huffman chuckled and said, "I don't know how people eat it all, but they do."

Saturday when asked about the next 10 years, Huffman was optimistic about the future. He said he hopes to keep the little business much as it is.

"We have talked about trying to make the restaurant larger, but we don't want to lose that small-town, small-business atmosphere we have now."

Huffman said the restaurant is a favorite of the locals just the way it is, and he doesn't want the business to become too commercial. His goal is to keep it small and friendly, just as it has been for the last 10 years.

[By NILA SMITH]

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