Leroy's Turns 50

LEROY'S TAVERN TURNS 50!

FAMILY-FRIENDLY WEST SIDE BAR REACHES AMAZING MILESTONE, CONTINUES PHILANTHROPIC EFFORTS

It was 2011 and after 30 years in the wastewater business, Terri Carl was ready for a change. But little did she know that an entirely different career was on the horizon - one that would give her the opportunity to positively impact the community in myriad ways and carry on the philanthropic legacy of her father, Leroy Baize, who passed away after co-operating Leroy's Tavern on Evansville's west side with his wife Shirley for over four decades. In fact, Carl would purchase the family business that year in his honor and learn a whole new trade in the process. "It was a real challenge; I had to completely change hats," she says. "But I surrounded myself with great people for obvious reasons."

50 years ago this month, Leroy's Tavern opened its doors, initially serving as a popular after work hangout "where guys would sit at the bar and smoke and tell war stories." It seated just 40-50 patrons and boasted exactly one TV. Over time, the tavern would go through numerous transitions - the Baizes jumped on the jukebox craze and even turned the place into a piano bar for a spell - but one thing never changed: the desire to give back. So when Carl took over the reins she was determined to continue her parents' philanthropic efforts, including holding a big charitable celebration every November (her mother's birthday month) with all donations going to the St. Vincent de Paul Food Pantry.

In addition, Leroy's supports the Fraternal Order of Police, Amvets Evansville and St. Paul's Open Gym as well as purchases presents for needy families at Christmas. So it's not a surprise that Carl was voted one of the area's Top 20 Women in Business by the Junior League of Evansville last year, recognized for her personal charitable work and for serving as a former Vice President and current board member of the Franklin Street Events Association which has raised thousands of dollars for the community.

But all philanthropy aside, Carl has kept Leroy's going strong on the business end, expanding to accommodate 100 patrons and securing family-friendly status just before the pandemic hit back in March. The tavern has been named the top place for karaoke 10 years running and is known city-wide for its pizza and hot wings - which perfectly complement the sports-centric décor. Carl and her fantastic staff have adorned the walls with all manner of St. Louis Cardinals, IU, UE and USI banners and calendars. But Leroy's also supports local high school teams, fi nancially backing both Reitz and Mater Dei booster clubs. Again, it's all just part of Carl's give-back philosophy. "We've been blessed many times over and it means everything to be able to share what we have."

Stop in August 1 for the big 50th Stop in August 1 for the big 50th anniversary bash or just pop in this anniversary bash or just pop in this month to say congrats! month to say congrats!

Leroy's Tavern is located at 2659 Mt. Leroy's Tavern is located at 2659 Mt. Vernon Ave. in Evansville. For more Vernon Ave. in Evansville. For more info, follow them on Facebook. info, follow them on Facebook.

CLEAN BITE LIFE Healthy C king with Lindsay Rasure

Dark chocolate. I seriously can’t get enough of it! If you love dark chocolate, then check out this cookie recipe! The cookies are fl ourless so they are naturally gluten free. The base of the cookies is butter, and I highly recommend using unsalted Kerry Gold butter. Once you’ve tried Kerry Gold butter you won’t go back to any other kind. Also the recipe calls for coconut sugar. Coconut sugar is easier on the glycemic index (think less blood sugar spike) compared to white sugar. No, it doesn’t make things taste like coconut. I use coconut sugar for all of my baked goods!

For more recipes or meal ideas you can follow Lindsay Rasure on Instagram: @cleanbitelife or her Facebook group: Clean Bite Life

DARK CHOCOLATE FLOURLESS COOKIES 1 DOZEN

Ingredients:

• ½ c. softened unsalted butter (1 stick) • ¾ c. coconut sugar • 1 egg • 1 tsp. vanilla • ½ tsp. baking soda • ½ tsp. salt • 1 c. unsweetened cocoa powder • ¾ c. mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350ºF. 2. Using a mixer, mix together the butter and sugar. 3. Add the egg and vanilla and mix until combined. 4. In a separate bowl stir together the baking soda, salt, and cocoa. 5. Add dry ingredients to the wet ingredients, mixing until combined. 6. Stir in the chocolate chips (or any other mix-ins you’d like) 7. Line baking sheet with parchment paper. Using a cookie scoop, scoop around one dozen cookies. 8. Bake for about 10 minutes or until they look done. 9. Once they are cool store the cookies in the fridge. They will turn amazingly fudgy and taste the best straight out of the fridge!

Recipe adapted from: Yammie’s Gluten Free Blog