When we were at The Riverfront Hotel last week The Liver and Onions Club was in the dining room. We laughed when we saw the name of the club. The Villages really does have a club for everyone's "taste"

I'm in!

I would love to go, but we won't be there till April. My husband does not like it either, and its hard to find decent liver to cook and no fun by yourself. I'll look forward to hear where you are going to go and how it is. Enjoy!

Oh boy, you really want me to retire… I love liver and onion and grew up with this once a week… This sound like a good excuse to get together… But once every other month sounds like me waiting 4 years to retire… so far out of reach… Hope you get this and enjoy… I make them often, calf, chicken, liver pate, yummy!

If you allow visitors, we'll be there the last week of March. My wife absolutely loves them...and I can get them down without embarassing her. Actually I like fried chicken livers...haven't had them in years. The calves liver, again, I can choke it down.

Let me and Angel know date and time as we both do Liver and Onions. Would love it if we can fit it into our schedule. Ok to send a PM.

I'm keeping a list of people who want to go.

I’ll make time, where, when love good liver and lots of onions. Toojays? Assume a restaurant or is this the chef at Palmer Legends?

I had read before about how great Toojay's chicken livers were. Told hubby about it because he just loves fried chicken livers, so we went. He looked at the menu before we were seated and didn't see "fried" chicken livers and then he asked if they were fried and was told no they don't fry then. Needless to say, we left, stopped at the store, bought some and came home and fried them ourselves.

BTW for those of you that have had the chicken livers, how do they cook them??

Do you mean that your hubby likes them breaded and deep fried? On their menu, Toojays says they are sauteed. That's the same thing as fried to me, unless you mean breaded and fried. Toojays is on Canal St. up by Sumter (gawd, I hope I'm right!).

We used to sail from MI up to the North Channel in Canada. There was a Hungarian restaurant on an island, the most wonderful restaurant for being in such an out-of-the-way place. They sauteed strips of beef liver and red and green peppers and onions, in kind of a marinara sauce. It's not how I ever had liver, but I still drool when I think of that meal.

liver and onions...
 

my father's favorite meal. however, his version of liver was calves liver (not chicken liver) and sauteed onions. where's the best place for that combo of liver and onions??? thanks.

Beef liver he eats sauteed but not the chick livers. They have to be breaded and deep fried.

According to Gracie's earlier post, Toojays has excellent beef liver as well as chicken livers. Also, someone said Palmers Legend, and I think I saw it on their menu last year.

Toojay's liver and onions is as good as I've had anywhere. Dellicious.

MiMi's cafe on state road 200 in Ocala.
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