- See All Results For This Question
- What Is The Technical Name For Casino Butter? - Answers
- Casino Butter Sauce Recipe
Lay oysters in their half shells out on a large roasting pan in a single layer (you can use rock salt or a sheet of crumpled foil to steady them). Place 1 tablespoon of the casino butter mixture on. 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. Casino: Diner at buffet spilled hot butter sauce onto herself Type: 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.
New Jersey Verdicts
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 verdicts.jpg?itok=D7P6A-y7 "Casino Butter Sauce")
Type:
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:
Type:
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
See All Results For This Question
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.
I thought I'd share one of my favorite compound butter recipes with you. It's called Casino Butter and was originally a recipe I tore from a magazine probably a decade ago. I've since then modified it to make it my own. It's very easy to make, freezes well and goes with practically everything.
The ingredients are fresh and simple. Parsley, green onions, garlic, red bell pepper, hot sauce, white wine, lemon juice, salt & pepper and of course, butter. (Recipe at the end of the post)
Chop up all the veggies into a small dice. Don't worry if they're perfect because next they'll be going into the food processor along with the softened butter, white wine, hot sauce, s & p and lemon juice.
What Is The Technical Name For Casino Butter? - Answers
I do mine in two batches because I only have a mini food processor. But if you have the grown up version, by all means use it and save yourself some time.
I add them to a mixing bowl and blend them together with a spatula to make sure there is consistency with both batches. Next, I spoon half of the mixture onto waxed paper and form it into a log.
Twist together both ends and slip it into a plastic freezer bag. When you're ready to use it just slice off what you need and put the rest back into the freezer. It will keep for several months.
For the remaining fresh batch, I spread it on open faced french bread, topped it with grated parmesan cheese and broiled it until golden. This butter is also really delicious on any grilled meat, hot pasta or grilled vegetables. And as a side note, I've made it with and without the white wine and it's equally yummy and on occasion have used a small jalepeno pepper too. It's pretty fool proof and will make you look like a gourmet in the kitchen! Bon Appetite!
Casino Butter
Casino Butter Sauce Recipe
1 pound softened butter
3 tablespoons white wine
2 tablespoons fresh lemon juice
1-2 teaspoons hot sauce
2 cloves of garlic
4 green onions (use 2 if they're large)
1/3 cup red bell pepper
1/3 cup fresh Italian parsley
salt and pepper to taste
Chop vegetables into small dice add all ingredients to food processor and blend. Occasionally stop processing to scrape down sides. Cover and refrigerate or freeze remaining butter. Spread on french bread then bake or grill or use on grilled meat, vegetables or pasta.
